Lucia’s new food and beverage director, Roland Micu, went from zero to Master Sommelier in five years.

When he passed the exam in 2012 at the age of 28, Roland Micu became the world’s youngest Master Sommelier at the time.

To say he has mastered the world of wine is an understatement. In addition to his place in the Court of Master Sommeliers, Micu earned Wine & Spirit Education Trust – known in the industry as WSET – Level 3 certifications, not only for wine, but also sake.

Yet Micu’s career path began not in the rarefied world of fine wine, but at Frankie, Johnnie & Luigi, a pizza and pasta place in Dublin, California. Since then, he has served in various wine and leadership roles for such culinary destinations as The World Equestrian Center in Florida, Pennsylvania’s Nemacolin Resort, La Torque in Napa and LaTour in Vail.

Micu recently took the role of director of food and beverage for Lucia Restaurant in Carmel Valley’s Bernardus Lodge.

Weekly: What drew you to wine?

Micu: I guess it’s a long story. We didn’t have wine in the house. We’re European, but my parents didn’t drink wine.

I didn’t like school. I didn’t complete high school. So I worked in restaurants. I was manager at Frankie Johnnie’s. I wanted to get into fine dining. I wanted to take the next step. I thought I’d be a valuable candidate – nope. They said I didn’t have experience. How does one get experience? Maybe if I learned more about wine.

I always knew wine was different. My friends were drinking malt liquor or cheap vodka. I liked the relaxing feeling of wine. But at that point [2007] I had no wine knowledge at all. I only heard the word sommelier from a server. Sommelier – I put that word into Google and found a school. I thought, “You know what? Let’s do it.” I signed up.

I expected there to be snobs. Day one, I saw all kinds of people. Day two, I thought, “These people are really cool.” I passed level one and level two. Before I knew it, I was studying for the advanced exam.

Sorry, it was a long story.

Most of us start with an embarrassing wine. Mine was Mad Dog.

[Laughs] At Frankie Johnnie’s – I guess they let us drink. We had those thick wine glasses. I would pour Chardonnay to the brim and, womp [mimics chugging]. I’ll tell you the first one that blew me away: a 2004 Mugneret-Gibourg.

What was it like when you passed Master Somm?

The Mercury News wrote an article on me. When I was celebrating, I got a text. The school asked me if I wanted to teach. I guess it was a big deal for them, their first master. The day of my first class I was on the front page of the San Jose Mercury News. It must have been a slow news day.

That’s quite a journey.

Before that school I would have dreams of me spinning around in space without control. Everyone was down there living their lives and I was reaching out. After I started at the school, those dreams stopped.

What do you do in your spare time?

I’m really into financial markets. I spend my free time learning about financial markets, even cryptocurrencies. It’s nice to understand all of that stuff.

You didn’t finish high school. How does that make sense?

Exactly [laughs]. Or it makes perfect sense. We learn what we’re interested in. The only thing that stops us from learning is ourselves. A lot of successful people weren’t into school.

How do you like Monterey County?

I love it – especially here in Carmel Valley. There’s a peaceful, easy feeling, if I may. There are good people. I spent 10 years outside of California. I had never realized how perfect the weather is. Spending a winter in Western Pennsylvania will shock you.

You quoted the Eagles. I’m guessing you’re a fan of classic rock?

I have three boys. Their names are George, Paul and John.

What about Ringo?

We don’t have a fourth.

Well, at least I know where you side in the Beatles versus Stones debate.

I don’t think there’s much of a comparison. The Beatles changed the world. I’m also a huge Brian Wilson guy, too. I think he was the Mozart of his era.

Clearly you have a lot of interests. How do you find the time?

I guess it’s in chunks. I go deep into something for months or years and then I get interested in something else. But the knowledge stays with you.