GIANNI ABATE
Gianni Abate is the winemaker at Morgan Winery. Gianni's love for Burgundian wines brought him to Morgan in 2005. With access to premier fruit, Gianni crafts world class wines which elegantly express the terroir from Morgan's organically grown Double L Vineyard and select vineyards throughout the Santa Lucia Highlands and northern Monterey appellations.

BERTRAND AMBROISE
Bobby Kacher and Bertrand Ambroise met in 1988 and became friends immediately. Bobby introduced Robert Parker to Bertrand's wines during a few memorable private tastings in his cellar. Whatever experience Bertrand lacked when he took over the estate, he can certainly teach a few tricks to many winemakers now, as he finishes up his 32^nd year as a renowned winemaker and magician in the vineyard!

MICHEL ANGLADA
After 22 years of service as a pilot with the French Air Force, Michel returned to the vineyards with his wife, Martine, the daughter of famed vigneron Georges Deleger, to start his own Domaine Anglada-Deleger. His goal is to continue the tradition of excellence embodied in Deleger's work.

FILIPPO ANTONELLI
Filippo Antonelli, the 5th generation to run Antonelli San Marco, located in historic Montefalco, Umbria, has been at the helm of the family-owned Estate since 1986. Dating back to 1881, Antonelli San Marco has produced world-class wines, most recently Filippos Tre Bicchieri award-winning Sagrantino di Montefalco Chiusa di Pannone DOCG 2004.

JOHN ARNS
John and his family have been farming grapes on their Tilting Rock Ranch property since 1966. The property is in the eastern hills of the Napa Valley near St. Helena at an elevation of 600-800 feet. In 1992, with owner and winemaker Sandi Belcher, they released their first Arns Estate Cabernet Sauvignon. Organic farming, low yields in the nine different vineyard blocks, and lots of care in their small winery produces about 600 cases of Estate Cabernet Sauvignon each year.

ALIS ARROWOOD
Alis Demers Arrowood has been sharing her talents and charming the wine industry for more than three decades. Growing up in Montreal, Canada, Alis moved to California to pursue a career in the wine business. Here she met her husband Richard Arrowood, and in 1986 they became equal partners in their real life dream, Arrowood Winery. From the early days of topping barrels and running the bottling lines, to her current role of helping with sales and marketing, Alis always lights up a room, and tells the Arrowood story like none other.

KRISTINE ASHE
Kristine Ashe, Napa's newest producer, will debut the release of Entre Nous wines from her estate vineyard in Oakville. Kristine's contagious enthusiasm and quest for best practices have attracted a world-class team, including winemaker Philippe Melka. Entre Nous derives its strength and soul from the bonds between us--the intimate relationships that give life meaning. The project combines her love of wine, connection to people, and passionate pursuit of excellence in winemaking.

JUSTIN and DEBORAH BALDWIN
JUSTIN Winery is a family owned and operated winery located in the Paso Robles appellation of California. The winery was founded in 1981 by Justin and Deborah Baldwin with the express objective of producing Bordeaux-style blends and single varietals from their biodynamic Estate vineyards.

JANE BALLENTINE
Jane Ballentine and her husband, William, own William Cole Vineyards in St. Helena in northern Napa Valley. Their historic winery is one of the oldest stone wineries in the Napa Valley, dating back to 1873. Both were raised in St. Helena (William is a third generation winemaker) and they produce a small production of one elegant wine: William Cole Vineyards Cuvee Claire Cabernet Sauvignon.

TOM BERRY
As Ming Tsai's right-hand man for over five years, Tom Berry has traveled the globe working with the top names in the restaurant industry. Following stints as Executive Chef at Bambara and Nantucket's Straight Wharf, Tom took over the kitchen at Cambridge's Temple Bar, leading the trend of fine dining chefs who are presenting chef-driven food in a more casual neighborhood environment.

FREDERICK BISAILLON
Frederick Bisaillon recently joined Nantucket Island Resorts as Executive Chef of the White Elephant's Brant Point Grill. He had previously served as Executive and Sous Chefs at various hotels throughout California and the Caribbean. This is his second stint on Nantucket: he also worked at the White Elephant from 1995-97. Chef Bisaillon highlights the flavors of New England through seasonal and locally sourced produce and seafood.  He utilizes French technique in preparation with an undertone of Mediterranean and Caribbean influences.

BILL 'DANCING BEAR' BISHOP
Bill has worked in the wine industry since 1975. While in college, he worked wine shops in southern New England. In 1981, he moved to California to study enology at UC Davis, and then onto stints at Far Niente and Carneros Creek wineries in Napa. In 2001, he joined Steele Wines as the National Sales Manager. His support team includes his wife of 22 years, Doreen, and two daughters, Gioia & Eliza.

JACK BITTNER
Jack gets to work with a world class team at Cliff Lede Vineyards, a rising-star Stags Leap District Cabernet producer: viticulturist David Abreu, Winemaker Michelle Edwards, and consultant Michel Rolland. A native of Massachusetts, Jack feels it's just not May if he's not catching up with old friends over breakfast at Black-Eyed Susans.

SETH BOX
Seth Box, Director of Education for Moet Hennessy USA, is responsible for wine, Champagne and spirit education for the US. He has worked in wine production in California, New Zealand and Italy and was Brand Manager for the MH Italian portfolio before taking his current position in 2008.

LEVENT BOZKURT
Levent Bozkurt is the owner of Stonehedge Inn & Spa and Left Bank Restaurant. Collecting wines for 20+ years, Levent has amassed over 100,000 bottles, most of them ageing in the Wine Cave at Stonehedge. Levent's passion for excellent cuisine accompanied by great wine and impeccable service has become the cornerstone of Stonehedge Inn.

RICHARD BRAUMAN
Richard Brauman is Founder and CEO of Little Pearl Caviar. Through quality control, clean sources, and all natural recipes Little Pearl produces fresher buttery caviar. Richard developed this business in Babson's MBA program and their patented eco-conscious farm system in Deakin's MS Aquaculture program.

DANIEL BRUCE
Internationally renowned as the chef of the Boston Wine Festival, celebrating its 21st anniversary this year, Chef Bruce pairs his stylized regional cuisine with outstanding wines each year at Meritage at the Boston Harbor Hotel. He is a master of wine and food pairings, each year matching more than 200 courses with specific wines. In 2007 Chef Bruce expanded the festival to New Orleans at the Maison Dupuy Hotel, and plans to further expanded to Washington, D.C., in 2010.

STUART and SUZANNE BRYAN
Pride Mountain Vineyards is uniquely situated atop the Mayacamas Mountains with the Napa/Sonoma County line running through the property at elevations up to 2,200 feet. Co-owner Suzanne Pride Bryan and her husband, Stuart Bryan, Pride's National Sales Manager, work with Steve Pride, co-owner and General Manager. Established in 1989 on the site of the historic Summit Ranch, Pride Mountain Vineyards produce exceptional Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Sangiovese, Chardonnay, and Viognier.

JEFF BUNDSCHU
Since taking on the leadership of his family's 150-year-old estate vineyard and winery in 2000, sixth-generation vintner Jeff Bundschu has rededicated Gundlach Bundschu to excellence. Today, the historic site on the southwestern slopes of the Mayacamas Mountains in Sonoma is sustainably and intensively farmed to produce estate-grown wines of distinctive character and quality.

JOSEPH CARR
Wine writers have called Joseph Carr a rising star in Napa Valley and The New York Times declared him a producer to watch for. Working with estate growers, coopers, and winemakers, Mr. Carr offers a portfolio of complex, handcrafted, yet approachable wines. Today, he offers his own boutique portfolio of Napa Valley wines, influenced by the great chateaux of Bordeaux. His Napa Valley Cabernet Sauvignon is his signature; however, Mr. Carr also produces handcrafted Merlot, Chardonnay and Pinot Noir matching modern Californian viniculture with a European approach and sensibility.

CESARE CASELLA
Cesare Casella, Chef-Owner of Salumeria Rosi, graduated from the Culinary Institute Ferdinando Martini, has appeared on numerous TV shows including No Reservations and Top Chef, authored three cookbooks, been featured in many publications, and is an active supporter of many philanthropic organizations. He serves at the International Culinary Center as Dean of the Italian Culinary Academy and serves at the Center for Discovery where he heads the DaVinci Project.

SARAH LEAH CHASE
Sarah Leah Chase is a nationally known cookbook author and culinary consultant. She ran Que Sera Sarah, a specialty food shop on Nantucket, throughout the 1980s. Many of the shop's acclaimed recipes appeared in her Nantucket Open-House and Cold-Weather Cooking cookbooks. Sarah is currently writing a new cookbook on modern New England fare.

MARCO COELHO
LoLa 41, Global Bistro and Sushi Bar, opened in 2006 and, within weeks, in-the-know N Magazine had dubbed it the hottest spot in town. Marco Coelho and partners Ozzie Medeiros and Ed Schmidt constantly create innovative ideas that encourage patrons to return time and again. From new menu releases to opening up for lunch during the winter season, these guys are spot on when it comes to the restaurant business. The Boston Globe (Feb 2007), called the Black Angus sirloin burger with foie gras dipping sauce the best on the planet and said: The bar and restaurant were as lively as any hot spot in Boston. "

DAMARIS COLHOUN
Damaris Deere Colhoun carries the torch for the third generation of Landmark Vineyards. The daughter of Landmark's proprietors Mike and Mary Colhoun and the grand-daughter of its founder, Damaris Deere Ford, Damaris lives in Brooklyn, NY, where she manages sales for the winery in the North East.

ROBERT COOPER
Robert Cooper, a third generation distiller, founded Cooper Spirits International in 2006, with a focus on developing iconic, craft spirits that make a genuine contribution to the beverage industry and cocktail culture. In 2007 he introduced St-Germain, the world's first liqueur created in the artisanal French manner from freshly handpicked elderflower blossoms.

NICCOLO COTURRI
Coturri Winery's Niccolo Coturri is a fourth generation winemaker. He continues the methods and traditions of his great grandfather, Enrico Coturri, from their origin in Farneta, Italy. Coturri Winery has been producing natural unsulfited wine on Sonoma Mountain since 1979.

RAY COURSEN
Ray Coursen is the proprietor of Elyse Winery in Napa Valley. The winery is named after his daughter, Elyse. His wines are rich and lush and definitely display the qualities that have made Napa Valley a benchmark for quality wine and Elyse Vineyards wines a must-have for any serious wine collector.

ALAN CUNHA
Alan Cunha and his partner, Neil Grennan, founded Le Languedoc restaurant in 1976. After working together at the historic Warren Tavern in Charlestown, Massachusetts, the pair brought their talents to Nantucket. Thirty-four years later, this island restaurant remains a favorite of Nantucket diners. Always evolving, Le Languedoc reflects Alan's passion for quality and respect for tradition -- values appreciated on Nantucket.

ROBERT DANE
Robert Dane is co-owner, with his wife, Jayne, of the Dane Gallery on Centre Street on Nantucket. He blows glass in his studio in the mountains of northwestern Massachusetts. His Tutti Frutti Goblets and other functional works are influenced by the Venetian tradition. Denis Toner collaborated with Robert in the design and functionality of his Optic Twist wine decanter.

DAVID DANIELS
David Daniels is the Executive Chef at TOPPER'S at The Wauwinet. Chef Daniels describes his cooking style as eclectic-American with a strong focus on fresh seasonal ingredients from local and world-class purveyors. At TOPPER'S, Daniels designs his menu around the freshest, best ingredients Nantucket island has to offer. Under Chef Daniels, TOPPER'S has held the highest hotel rating in Massachusetts from Zagat's since 2007 and was also named as one of Vanity Fair's favorite beachside restaurants. Chef Daniels considers it an honor to be part of the team at The Wauwinet and TOPPER's, Nantucket's most celebrated restaurant.

DOMINIQUE DEMARVILLE
In 1998, Dominique Demarville was appointed Chef de Cave at G.H. Mumm and in 2003 he was promoted to Wines & Vines Director for Champagne G.H. Mumm and Perrier-Jouet, responsible for viticulture and vinification across both Houses. In 2006 Dominique joined Veuve Clicquot Ponsardin to spend two years working with Jacques Peters, and he became Chef de Cave on Peters retirement in 2008.

CHRIS DONATIELLO
Chris moved west to combine his business expertise, love of wine, and entrepreneurial spirit in the opening of his own winery. Located on the Westside Road, the Gold Coast of the Russian River Valley, he focuses exclusively on Pinot Noir and Chardonnay, the varietals the region is known for. Here he enjoys the challenge of working with classic varietals to evoke a powerful sense of place. His goal is to deliver an experience that is vivid, individualistic and memorable.

JOSEPH DONELAN
Joe Donelan is the founder of Pax Wine Cellars, one of the most respected and lauded makers of Syrah and other Rhone varietals in North America. Joe started his journey as a casual collector and then turned his passion for tasting wine into a passion for producing. Now Joe has begun the next chapter of his love affair with wine, the launch of Donelan Family Wines.

LAURENT DROUHIN
He followed his father to the vineyards at a tender age, roller-skated in the cellars and played in the cuverie. His fondest memory (a la Marcel Proust) is the smell of the macerating must. Today, Laurent is the Maison Joseph Drouhin ambassador to the United States and the Caribbean. Besides his commercial responsibilities, he is also involved in communication and other public relation activities such as tastings and wine dinners. He has lived in New York since 2005.

TODD ENGLISH
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industrys most prestigious publications, establishing one of the best-known restaurant brands in the nation, publishing three critically acclaimed cookbooks, and being recognized as one of People Magazines 50 Most Beautiful People.

JEFF FOURNIER
In late 2006, when an opportunity presented itself for a space all his own where he could blend his creativity for art and food, Fournier could not resist. 51 Lincoln was born and, as they say for all creative minds, the sky is the limit!

GABRIEL FRASCA
Gabriel Frasca and Amanda Lydon first met in the kitchen of Chez Henri in Cambridge, and later honed their culinary skills in France, Italy and Spain. Frasca, a veteran of haunts such as Hamersley's Bistro, Danube, Radius and Spire, and Lydon, formerly of Truc, Upstairs on the Square, and Ten Tables, have taken over Nantucket's own Straight Wharf Restaurant. The menu at Straight Wharf focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.

ALEX GAMBAL
Alex Gambal came to Burgundy in 1993 and never left. After a stint working with an exporter and then a year at the adult wine school in Beaune, he started his own winery in 1997. He is now making about 5000 cases of wine per year exclusively in the Cote d'Or; from Bourgogne Chardonnays and Pinot Noirs up to Grand Cru level wines. His winemaking style is artisanal in manner; racking the wine by hand, bottling by gravity without fining or filtering his reds, and only lightly fining his whites and bottling by the phases of the moon. His goal is to make wines of purity and character. He now has 2.5 hectares of vines (about six acres) in Pinot Noir and Chardonnay in Volnay, Puligny Montrachet and Chassagne-Montrachet 1er Cru La Maltroie.

MICHAEL GETTER
Michael Getter is chef/owner of Dune. At the age of 24 he became executive chef of the acclaimed 21 Federal on Nantucket. He then moved into the chef/owner position of Nantucket's famed American Seasons Restaurant. His work has been published in Bon Appetite, Gourmet Magazine, New York Times, and the Boston Globe.

DARRA GOLDSTEIN
Darra Goldstein is Founding Editor of Gastronomica: The Journal of Food and Culture. The author of four cookbooks, including the Julia Child Award-winning The Georgian Feast, she is also Food Editor of Russian Life magazine and series editor of California Studies in Food and Culture from University of California Press.

JOHN A. GREEN
John A. Green is the CEO of Lux Bond & Green Jewelers. John is also the Chairman of Jewelers of America and Governor to the Gemological Institute of America.

JOSHUA GREENE
Editor and Publisher of Wine & Spirits since 1986, Joshua Greene serves as the magazine's critic for northern California, Bordeaux, Burgundy, Champagne, Portugal, Rioja, Australia, New Zealand and South Africa.

IHSAN GURDAL
Ihsan Gurdal is the co-owner of Formaggio Kitchen, located in Cambridge, Massachusetts, a purveyor of fine cheeses, meats and specialty foods. Ihsan is an active and vocal supporter of farmhouse cheese making in the United States and has consistently championed craftsmen from farms and dairies across the country. He serves on the board of directors for both the Boston Chapter of AIWF (American Institute of Wine & Food) and the American Cheese Society.

CHRIS HALL
The national ambassador of the Long Meadow Ranch portfolio of family-run businesses, Chris Hall also oversees Long Meadow Ranch Winery & Farmstead, a sustainable food, wine and agricultural center in St. Helena, CA. A local gathering place and Napa Valley destination, the multi-use location offers an array of experiences for lovers of local food and wines, including fresh farm-to-table dining, wine and olive oil tasting, and educational experiences.

ROBERT HALL
Robert Hall's first trip to Italy was in 1987, a trip that instilled an enthusiasm for Italian cuisine, wine and design that became a central part of his life. In 2001 he ordered some Bottega del Vino Crystal for a few friends in Chicago. To his surprise, that small order has grown into a nationally distributed brand. He now spends his time introducing this simple, elegant and functional crystal to wine enthusiasts everywhere who share his belief that If The Wine Matters, So Does the Glass^TM.

KERRY HALLAM
Born in northern England, Hallam showed early artistic talent when he won a scholarship to London University's Central College of Art. After a formal art education under British master painters Leslie Cole, Patrick Heron, and Hans Tinsdale, he completed his military service in the prestigious Gurkha brigade in Hong Kong and Malaya. Hallam's talent was further acknowledged when he was selected for inclusion in Britain's Royal Society of Artists in Watercolour.

E.J. HARVEY
E.J. Harvey has been a chef on Nantucket for 25 years. He is an alumnus of the Culinary Institute of America (class of '75) and has had continental and traditional training. In 1992, E.J. and his wife Robin opened the SeaGrille. Over the past 15 years, the SeaGrille has earned a reputation as one of the island's finest restaurants, consistently offering outstanding cuisine and warm hospitality.

COREY W. HEYER
Corey Heyer is Executive Chef of The Bernards Inn. Although he realized his passion for cooking and fine cuisine at a relatively young age, his future became clear when he decided at age 19 to dedicate himself and his work to becoming a chef. After spending a year learning the basics of the culinary world at Mistral's in Manchester, Vermont, Corey returned to New Jersey to accept a position at the Bluffs in his hometown of Bay Head. He was quickly promoted to the position of Sous Chef, and he then decided it was time to enroll at the Culinary Institute of America.

LEE HILLSON
As Executive Chef of T. Cook's, Lee Hillson has been at the helm of this award-winning restaurant for over five years. With his elegant and rustic interpretation of Mediterranean cuisine, Hillson has gained national notoriety including an appearance on the Food Network's Iron Chef America. T. Cook's has been voted the most popular Phoenix/Scottsdale restaurant by Zagats: America's Top Restaurants.

DAVID HIRSCH
David Hirsch founded Hirsch Vineyards in 1980 on the extreme Sonoma Coast. This was the first vineyard in the region planted to the production of premium pinot noir. Over the years it has provided fruit to many of California's greatest pinot noir winemakers: Littorai, Williams Selyem, Kistler and Failla, among others. Since 2002, David has been producing his own estate pinot noirs and chardonnays from this complex, cool-weather site.

CHRISTOPHER HOWELL
Christopher Howell is General Manager/Winemaker at Cain Vineyard & Winery in Napa Valley. A native of Seattle, where no wine grapes grow well, yet, Chris fell in love with wine in Washington State, then studied viticulture and enology in France (Montpellier and Bordeaux). He has spent the past 25 years in Napa and Sonoma unlearning and relearning everything, most recently at Cain Vineyard & Winery where he has worked since 1990.

ANDY HUSBANDS
Tremont 647 opened its doors in 1996 to local and national acclaim of Chef Andy Husbands' boldly flavored adventurous American cuisine. Husbands' commitment to locally grown and organic ingredients is reflected in his restaurant's eight-season cycle, where the menu changes bi-monthly to take advantage of what's fresh in the market.

RUSSELL JAEHNIG
Russell Jaehnig joined 21 Federal in 1992 as a "rounds man"/extern, having previously worked as a sous chef at two Pittsburgh, Pennsylvania, restaurants. He is a 1993 graduate of the Culinary Institute of America and has worked under three of 21 Federal's former chefs, serving as sous chef in 1995. He was made chef in 1996. During the winter months, Russell consults at several restaurants in the Washington, D.C. area.

PETER AND WENDY JANNELLE
Wendy and Peter Jannelle met over two decades ago at the now defunct India House restaurant where Peter served as the Executive Chef. After working in some of the best restaurants on the Island, they now own and operate Fifty-Six Union. Since 2000, Wendy and Peter have been pairing her decorated wine list to his global cuisine.

MATT JENNINGS
Matt Jennings is Executive Chef, Master Cheesemonger, and Co-Owner of Farmstead & La Laiterie in Providence, Rhode Island, with his wife Kate. In 2003, Matt and Kate opened Farmstead, and it has been recognized by consumer and industry alike as one of America's most dynamic artisan cheeseshops. It has been featured often in Food & Wine, House & Garden, Travel & Leisure and The New York Times, and was inducted into the prestigious Saveur 100 in 2007. In May of 2006, Farmstead added the adjacent 'New England Bistro'- La Laiterie at Farmstead- which was selected by Bon Appetit Magazine as one of their favorite small restaurants in 2007.

ERROL JOSEPH
Errol has become a mainstay of the South Shore restaurant scene, as he has spent the better part of the last 14 years welcoming guests South of Boston. He ardently oversees the wine program at Tosca Restaurant in scenic Hingham, and has recently been certified by the prestigious Court of Master Sommeliers. Errol has previously worked at restaurants in his native Berkshire County, as well as on Nantucket at The White Elephant Resort and in San Diego and Boston.

IAN JUST
After graduating at the top of his class from the prestigious Ecole Superieure de Cuisine Francaise in Paris, Ian worked in the two-star Michelin restaurant Michel Comby and at the famous brasserie Aux Charpentier. After a stint at Les Zygomates in Paris, Ian moved to Boston in 1994 and opened Les Zygomates. Now in his 15th year at the helm of this popular and wildly successful Bistro/Wine Bar, Ian continues to excel in the kitchen, creating authentic, yet distinctively personal, French bistro fare out of the freshest quality New England ingredients, all while making strong efforts towards reducing the restaurants' carbon footprints. After making Les Zygomates a centerpiece in Boston's Leather District, he opened his second restaurant, Sorriso, right next door.

JOE KINNEALEY
Joe Kinnealey grew up in his family meat business, the T. F. Kinnealey Company. Joe, his family, and the rest of his team are dedicated to providing their customers with the highest quality meat products available including beef, lamb, poultry, pork, veal, game and numerous non meat specialties. T. F. Kinnealey has been providing outstanding service to the restaurant industry in New England since 1939.

ALL KOVALENCIK
All Kovalencik started his career on Nantucket over 30 years ago. After 11 years as the highly motivated chef at The Company of the Cauldron, he became the chef/owner in 1998. His commitment to local purveyors ensures the freshest ingredients in his culinary specialties. He and his lovely wife Andrea have created and maintained a high standard of food, service, and quality that has kept the Company of the Cauldron at the top of the must go list for years. The Company of the Cauldrons vinewood smoked salmon with sweet onion marmalade has become a tradition at the Nantucket Wine Festivals Grand Tasting.

JOHN LARCHET
John Larchet has spent over 15 years as the Proprietor of The Australian Premium Wine Collection(tm), arguably the finest portfolio of appellation specific wines (in most cases single vineyard bottlings) made by independently owned family Estates. These wines have consistently received great critical acclaim. Always an inspired and fun speaker to listen to!!

SEAN LARKIN
Sean Larkin is the owner/winemaker of Larkin Wines. Since the first vintage in 1999, Larkin has been on a roll. Crafting serious wines culled from a short list of Napa Valley vineyards, he has managed to quickly capture the eye of critics and connoisseurs alike for his lusty brand of brawny reds. Sean produces 500 cases annually.

MICHAEL LASCOLA
Michael LaScola is the chef and co/owner of American Seasons. He has received national recognition for his not-to-be-missed modern American cuisine, most notably as a semifinalist for Best New Chef: NorthEast from the James Beard Foundation (2009 and 2010). His wife and co-owner, Orla, is responsible for a wine list that has received the Best of Award of Excellence from Wine Spectator for four consecutive years.

KEVIN LONG
Kevin Long is the Executive Chef of Tosca in Hingham, MA and The Shrine at MGM Foxwoods. He is highly regarded as one of the Boston area's most promising young chefs. For over 10 years, Kevin has honed his skills in restaurants from the South Shore to the South End. In his new role as Executive Chef for Shrine Restaurant / Lounge and Nightclub at the new MGM Grand at Foxwoods Resort and Casino in Connecticut, Kevin is taking his passion for using only the finest quality product and is creating high quality, creative cuisine with Chinese, Thai, Japanese and Pacific Rim influences.

AMANDA LYDON
Nantucket welcomes Amanda Lydon and her partner Gabriel Frasca,owner/chefs at Straight Wharf. Amanda Lydon's career began when she was a Harvard undergrad and worked at UpStairs at the Pudding as a cold line chef and baker, and then went on to become chef de cuisine at UpStairs on the Square in Cambridge.

RICHARD MANSFIELD
Richard Mansfield is owner/winemaker of Mansfield Winery in Saint Helena, California.

ELIZABETH MARSTON
The next generation of the family is now fully on board with daughter Elizabeth managing the day to day winery operations. Prior to joining the family business, Elizabeth spent several years in London and New York City studying Classics and began her professional career in book publishing. Given her background, Elizabeth truly believes that literature and wine are two of life's greatest pleasures.

REGINA MARTINELLI
Regina Martinelli is an owner of Martinelli Winery. The Martinelli family has grown grapes in Sonoma County since 1860. All of their wines are produced from estate grown grapes still farmed by the Martinelli family almost 150 years later. Martinelli Winery specializes in small single vineyard lots of Chardonnay, Pinot Noir, Zinfandel, and Syrah, harvested in Sonoma County.

JEAN-LUC MATECAT
Chef Jean-Luc Matecat is back at Cinco as executive chef after a one year sabbatical. Jean-Luc is a high energy, seasoned and extremely gifted professional, who honed his craft at The Pearl and Boarding House on Nantucket and Clio in Boston. Jean-Luc brings all the essential ingredients, passion, knowledge and experience and folds them together to create a highly-acclaimed Zagat-rated property.

BRENT MENKE
Brent Menke has been a fixture in the international yachting community for more than 15 years. He was chef most recently on the M/Y Paraffin and has served many of the world's wealthiest and most influential individuals. Brent uses his worldly experience and education to bring to the table an innovative and eclectic cuisine that brings together flavors from around the globe.

PETER MERRIAM
Peter and Diana Merriam are the owners of Merriam Vineyards. Peter's knowledge of wine and his many years of experience as a successful wine retailer in Massachusetts made owning a vineyard and making wine under the Merriam label the next logical step in a long relationship with grapes and wine. Peter works very closely with the Merriam Vineyards winemaker and vineyard manager to maintain the quality that has come to be expected from the Merriam Vineyards grapes and award-winning wines.

JASON MERRILL
Jason Merrill is Executive Chef at the The Hanover Inn in Hanover, New Hampshire. Chef Merrill, reared in the Green Mountain State, moved to Arizona and returned home as chef at the Jackson House Inn in Woodstock, Vermont in 2004, with accolades from his position as Chef de Cuisine at LON's at the Hermosa, Scottsdale, a Zagat "top 25". His experience includes the kitchens of such luminaries as Alessando Stratta at the Phoenician and Michael's at the Citadel. Merrill assertively supports the concepts of kitchen gardening, seeking locally foraged and grown foods.

DAVID MINER
Dave Miner began his journey in the wine business in 1993 as President of Oakville Ranch Vineyards following a number of years spent working in the software industry. He launched his own label beginning with the 1996 vintage to critical acclaim that quickly solidified his position as a serious new vintner in Oakville. Born and raised in Chicago, Dave lived for a number of years in southern California before staking his claim in Napa Valley. Dave and his wife Emily are the proud parents of daughters Sofie and Calla.

MARYJANE MOJER
Maryjane Mojer is the Executive Chef and Farm Stand Manager at Bartlett's Ocean View Farm on Nantucket. MJ was born and raised on Nantucket, surrounded by great family cooks. She is constantly inspired by the fresh herbs and produce grown on the farm, and the wonderful cooks she has the good fortune to work with every day.

CARISSA MONDAVI
Carissa plays a key role in Communications, Hospitality and in bringing Continuum to the market. She worked in the vineyards, cellar, as a Senior Wine Educator and just prior to Continuum, in the Cultural Affairs Department at Robert Mondavi Winery. Keen on liberating people's experience with wine, she is thrilled to be sharing her family story with others, and contributing to the realization of her father's vision. In her free time Carissa enjoys music composition, yoga, hiking, cooking, and dreaming of travel yet to come.

ERIC MUNSON
Eric Munson founded Dancing Bear Cellars while in Nantucket with a group of friends in 2002. Today the wines are distributed in 16 states and are found on the lists of some of the top restaurants in the country. "Wines Celebrating Life" is Dancing Bear Cellars's motto, indicating that he shares his passion for life in each bottle he imports, produces, and distributes. Eric lives in Nantucket, MA, and Westchester County, NY, when not visiting vineyards in California, Italy, or other parts of the world. He celebrates life with his wife Kathy, their two sons, Tommy and Riley, and Matt the dog, every chance he gets.

ANTHONY S. NASTUS, JR.
In November of 1997 Anthony took a position at the Park Avenue Cafe in Manhattan, New York, and quickly made Sous Chef. During that time, Anthony worked with Executive Chef David Burke and Chef de Cuisine Neil Murphy. In April of 2003, Anthony once again returned to the island of Nantucket and since then has worked in the kitchens of Oran Mor, The Westmoor Club, and now as the Executive Chef at Le Languedoc Bistro.

OLIVIER NOUET
Olivier Nouet is the President and Partner of Adams French Vineyards, which includes six chateaux in Bordeaux: Chateau Fonplegade (St. Emilion Grand Cru Classe), Chateau l'Enclos (Pomerol), Chateau Candale (St. Emilion Grand Cru), Chateau Roylland (St. Emilion Grand Cru), Chateau Bel-Air (Lalande de Pomerol) and Chateau Lagarosse (Premiere Cotes de Bordeaux). Prior to joining Adams French Vineyards in 2006, Nouet was the Export Director for William Pitters International, where he launched William Pitter's North American operations.

JORGE ORDÓÑEZ
Jorge Ordonez partnered with his most talented winemaking partners to create new wines where none existed, wines infused with Spanish spirit and terroir, yet firmly in line with modern taste sensibilities. And ultimately that has become the new perception of Spanish wine--authentic yet modern. In creating a market for Spanish wine where once there was none, and in helping Spanish winegrowers believe that their wines deserve a place alongside the greatest wines of Europe and America, Jorge was awarded The Nantucket Wine Festival Luminary of the Year award in 2008.

ELIZA OSBORNE
Eliza Osborne has worked at Sotheby's since 1995, where she is a Vice President. She is a member of the Chairman's Council and the Senior Business Development team and focuses on key client relationships. Additionally, she is an auctioneer and oversees the New Collectors Council. Previously at Sotheby's, she ran the bid department, which handles all organizational aspects of their New York auctions. She graduated from Smith College with an AB in Art History and received her MA in French Arts and Literature from Middlebury College. She has also received a diploma from the Christie's Fine and Decorative Arts program in London.

LYMAN PERRY
Lyman Perry has been influenced by Nantucket and the ocean in his work as an architect for over 40 years. His work here and in other communities has been recognized nationally in books, magazines and on TV, and has had a significant influence upon the built environment of Nantucket.

DOUGLAS PETERS
Winemaker Douglas Peters founded Peters Family Winery along with his brother, Scott Peters, to pursue their shared vision of crafting great wine. Douglas's meticulous hand-crafted winemaking philosophy produces extraordinary, compelling wines which reflect the classic characteristics of the varietal, and the singular characteristics of the vineyard terroir and the vintage. Peters Family Winery's annual production of 1,000 cases of Chardonnay, Pinot Noir, Cabernet Sauvignon, and Merlot is sourced from some of Sonoma's finest vineyards.

STEVEN POLOWY
Steven Polowy joined the Nantucket Golf Club as Executive Chef in 2005. He is a graduate of the New England Culinary Institute and has previously worked in the Ritz-Carlton Dining Rooms of Boston, Rancho Mirage and Tysons Corner, VA. Since moving to Nantucket year-round in 1998, he has worked at the Wauwinet and was Executive Chef at the Galley Restaurant.

MARIA PONZI
Maria Ponzi is Director of Sales & Marketing at Ponzi Vineyards. Following her three-year employment at a prominent publishing firm in Boston, Maria returned to the family winery in 1991. Under second generation ownership for 17 years, the winery continues producing some of the world's finest wines. Ponzi Vineyards celebrates its 40th anniversary this year.

CHRISTOPHER PROSPERI
Christopher Prosperi is chef owner of Metro Bis restaurant in Simsbury, Connecticut, a Hartford Courant recipe columnist, an international cooking teacher from California to Italy, a weekly chef on NBC 30, and producer of Prosperi Salad Dressings. The New York Times declares Prosperi is a technical master, an original American chef whose restaurant is worth traveling for and the Zagat Survey has ranked Metro Bis in the top five in the state for American food.

TIM QUINN
Nantucket veteran Tim Quinn, who started his career at 21 Federal on Nantucket, moved successfully to Berkeley, California, and, after a series of triumphs including the Zagat-rated Sherlock 221 in Old Lyme, worked his magic at The Seamen's Inn in Mystic. Tim is a trusted member of the Nantucket Wine Festival culinary team.

MICHAEL AND FIONA RAGG
Founded in January 2005, Mischief and Mayhem is a young, dynamic micro-negociant based in the village of Aloxe-Corton in Burgundy. Exiles from the London wine trade, Michael and Fiona Ragg are co-owners and founders of the business. They produce a range of artisanal Chardonnay and Pinot Noir wines from some of the finest vineyards in the region, wines which have received outstanding critical acclaim and are enjoyed by many happy customers in markets around the globe.

ANGELA AND SETH RAYNOR
The Boarding House, The Pearl & Corazon del Mar proprietors Angela Raynor and her husband, executive-chef Seth Carter Raynor, have cultivated an impressive national following and collection of awards:New England Travel & Life Best Seafood Restaurant in New England, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence 15 times. This Nantucket couple and their team showcase the harvest from local farms and fishermen paired with craft beers, small production wines and unique cocktails.

DON ROSS
Founded in 2003 by Don and Joann Ross, Shibumi Knoll Vineyards produces tiny lots of premium Napa Valley Cabernet Sauvignon and Russian River Chardonnay. In 2008 the Wine Spectator gave the 2005 Shibumi Knoll Chardonnay a 97, making it the highest rated domestic Chardonnay that year.

RON SAVENOR
The grandson of Savenor's Market founders Abraham and Dora Savenor, and the son of legendary butcher Jack Savenor, Ron Savenor has served as family patriarch since 1989 when he took over as Savenor's owner and master butcher. He has stayed true to his family's vision of making customers happy every day by providing them with the best in quality meats, produce and gourmet foodstuffs while never abandoning Savenor's underlying commitment to exceptional and unwavering customer service.

CHRISTIANE SCHLEUSSNER
Christiane Schleussner is the Assistant Winemaker for Silver Oak assisting Director of Winemaking Daniel Baron with their Alexander Valley Cabernet Sauvignon. She has worked for Silver Oak for seven years and has worked in the wine industry for nearly 20. Silver Oak was founded in 1972 with the philosophy of making food friendly wine that is deliciously drinkable upon its release. Silver Oak produces only two wines--a Napa Valley Cabernet Sauvignon and Alexander Valley Cabernet Sauvignon--with a winery dedicated to producing each.

THE SENARD FAMILY
The Senard family has been producing wine for eight generations at their family estate in Aloxe Corton. Currently, Lorraine Senard. daughter of Philippe and Beatrice, is the winemaker. Their vineyards are beautifully sited on the famous hill of Corton.

SCOTT SHIRLEY
Scott Shirley joined The Hess Collection Winery as Winemaker in 2005 after six years as Enologist at Opus One. Scott plays a key role in the production of Hess Collection Mount Veeder wines, including its Hess Collection Cabernet Sauvignon, Hess Collection Chardonnay, and Hess Collection 19 Block Cuvee.

GEOFFREY and DAVID SILVA
Brothers David and Geoffrey Silva are sixth generation Nantucketers who grew up in their family restaurant, Galley Beach. Both left the confines and comforts of the island in their early 20s to travel the world and hone their trade, working in Singapore, San Francisco, Palm Beach, N.Y.C., and Boston before returning home as the proprietors of Galley Beach, transforming it into the nationally acclaimed destination it is today.

ROBERT SINSKEY
Rob Sinskey is an atypical vintner. He is a native Californian and a wine guy who did not attend wine school. Instead, he received a Bachelor of Fine Arts degree from Parsons School of Design in New York City, where agriculture was conducted in apartment closets. Over the past 20 years he has grown his 100% organic and biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. He believes that the goals of making luxuriously elegant wnes and farming with earth-friendly methods are not mutually exclusive, and has found that caring for the land and conscientious business practices have helped to define the well-crafted wines of RSV.

ELTON SLONE
Since his arrival at Robert Craig Winery in 2004, Partner and General Manager Elton Slone has continued Bob and Lynn Craig's commitment to producing property-expressive cabernet sauvignons from mountain vineyards in the Napa Valley. A career-spanning two decades in the luxury wine industry has made Elton a fan of cellar-worthy wines which display balance, nuance, and complexity. It is this philosophy which informs Elton's daily management of Robert Craig Winery, which is situated at the summit of Howell Mountain in Northeastern Napa Valley at over 2300 feet of elevation.

JEFF SMITH
Jeff Smith had the unique experience of growing up around the dinner tables of many of the families that transformed Napa Valley into a world class wine growing region. In the early 90s he noticed a paradigm shift in Napa toward small terroir driven estate wines defined by their place. He took a small four-acre family vineyard, replanted it to Cabernet, enlisted the help of winemaker friend Bob Foley, and launched Hourglass.

ALEX SOKOL BLOSSER
Alex Sokol Blosser, son of Sokol Blosser's founders, grew up working in the family vineyards and winery. In 1998, Alex started full time at Sokol Blosser while simultaneously earning his MBA degree. Alex, now a Co-President with his sister Alison, oversees sales, vineyard and winemaking activities.

JAMES STEWART
Artist and filmmaker James Stewart gave up on a career making movie soundtracks and working in reality TV to get dirty in the cellar. "My father's training style was hands off," says James, "he just stopped returning my phone calls." He began working his way up the ranks of the company picking grapes, filling orders, working with label designers, and finally marketing the wines according to his own unique vision. He is now General Manager of Stewart Cellars. The Stewart and Slingshot tasting room, which opened in the fall of 2009, is open by appointment only and doubles as his artist studio.

HUGH TIETJEN
Hugh Tietjen has been in the wine business since 1971 as a grape grower and investor in the industry. Mr. Tietjen is chairman of Wine Communications Group, publisher of the leading trade magazines in the wine industry, including Wines & Vines and Wine Business Monthly. He is a partner in Elyse Wine Cellars and the Rutherford Group and serves on the boards of Monticello Vineyards and several high technology companies.

MING TSAI
Ming Tsai is the James Beard Award-winning chef/owner of Blue Ginger in Wellesley, MA. An Emmy Award-winner, Ming hosts and executive produces the Emmy-nominated Simply Ming. His Blue Ginger Multi-Grain Brown Rice Chips are hugely popular in club stores across the nation. Ming is the Nantucket Wine Festival Luminary of the Year in 2010. For more information on Ming visit www.ming.com.

BROOKE VOSIKA
A 25-year Four Seasons veteran, Executive Chef Brooke Vosika oversees menu development for The Bristol Lounge, hotel banquets, Glatt kosher functions, and in-room dining, which serve more than one-half million guests annually. Vosika's cuisine has won local and national acclaim. In describing his culinary vision for Four Seasons Hotel Boston, Vosika credits his love for local, seasonal and artisanal products as the foundation for all of his menus. "The flavor of each ingredient--heirloom tomatoes from a local farm or walnuts from my own Berkshires orchard--is where it begins. From there, I work to bring out the best of each element by layering the flavors to create a harmonious dish."

CAROLYN WENTE
Wente Vineyards, a winery founded by her family more than 125 years ago, is led by Carolyn Wente and her brothers. The family estate consists of 3,000 acres of vineyard in the Livermore Valley, San Francisco Bay and the Arroyo Seco, Monterey appellations, where their focus is on estate grown wines. In 1986, Carolyn created the Wente Vineyards Restaurant and Concert in the Vineyards and in 1998 opened The Course at Wente Vineyards, a Greg Norman-designed golf course. In 1999, Carolyn co-authored Sharing the Vineyard Table: A Celebration of Wine and Food from the Wente Vineyards Restaurant and in 2003, The Casual Vineyard Table.

JAMEY WHETSTONE
Jamey Whetstone is Manifesto! CEO and Winemaker. From the bottom rung as a "cellar rat" at Turley Wine Cellars, Jamey quickly found his footing in the wine world. He became assistant winemaker at Turley, worked at one of Burgundy's leading wine houses, Domaine Dujac, planted 30 acres of hillside vineyard, learned Spanish, and founded Whetstone Wine Cellars and Whetstone Consulting.

JASPER WHITE
Jasper White is chef/owner of the Summer Shack in Cambridge, which, in its 10th year of business, has become a Mecca for seafood lovers. The success of the Cambridge restaurant has spawned three more Summer Shacks at Mohegan Sun Resort and Casino in Connecticut, Boston's Back Bay and at the Derby Street Shoppes in Hingham, MA. Jasper's winning business recipe has been to introduce high-quality, authentic New England seafood into casual restaurants in high-traffic retail locations. From its inception, the Summer Shacks have received enthusiastic reviews from local and national press, including the 2001 James Beard Award Nomination for Best New Restaurant.

KEVIN WILLIAMSON
Kevin Williamson is the chef/proprietor of Ranch 616 in Austin, Texas, where he combines the flavors of the Gulf Coast with the spices of the border towns of Texas. He is a spokesperson and chef for The Texas Beef Council, as well as the Texas Department of Agriculture's chef promoting the bounty of Texas's Gulf oysters and Texas shrimp. His travels have recently taken him to California for the National Pork Board meeting and this summer, Williamson will host his annual Allen Brothers Texas Outlaw Lucky Sevens Party during the Aspen Food and Wine Classic.

JEFF WORSTER
Jeff Worster is the executive chef of The Chanticleer and Black Eyed Susan's restaurants. Having trained in classical French and Italian cuisine, he opened Black Eyed Susan's, where he successfully created a unique dining experience. Now, with the highly anticipated re-opening of The Chanticleer with his partner, Susan Handy, Jeff returns to French cuisine, infused with his creative interpretation of the classics.

MATT ZADOROZNY
Matt Zadorozny, a veteran of the Nantucket restaurant scene, has started his own company, Concept Cooking. Matt merges a fascination with new techniques and a respect for the primacy of great ingredients. His food works and will certainly satisfy the adventurous diner.

JOSH ZISKIN
Chef / Owner Josh Ziskin, along with his wife Jennifer, opened La Morra in Brookline Village, featuring traditional northern Italian cuisine, cicchetti (tapas-like small plate portions) and a nightly prezzo fisso (set meal) menu. La Morra is also the name of the town in the Piedmont region where Josh began his training making fresh pasta, pressing wine and hunting for truffles.