JODY ADAMS
James Beard award-winning chef and owner Jody Adams offers regional Italian cuisine with a New England twist at her Rialto Restaurant in Cambridge, MA. Each month, Chef Adams focuses on a different region of Italy with fixed price menus, cooking classes, wine dinner, Sunday suppers, guest chef events and more. Adams renovated and re-launched her landmark restaurant in January 2007 and has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times.

JASON ALBUS
The 2008 season is Jason's seventh year at Le Languedoc, and his fourth at the helm of the kitchen. A graduate of the Atlantic Culinary Academy, Jason has also furthered his experience with winter stints at Le Gourmandin and Levernois in Burgundy, France; Saratoga in St. Maarten; and Soul Bistro and The French Cafe in Auckland, New Zealand.

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.

THOMAS BALDACCI
Thomas and Brenda Baldacci purchased the 17 acres in the Stags Leap District ten years ago and started to produced wines from the vineyards. Their passion to honor the land and the grapes grown is apparent in all levels of the wines produced -- IV Sons Stags Leap District Cabernet, Black Label Estate Stags Leap District, and the limited release "Brenda's Vineyard" Stags Leap District Cabernet Sauvignon.

JIM BARBOUR
Jim Barbour is the owner of his own vineyard management company, Barbour Vineyards. He has spent the past thirty years developing and managing premium vineyards in the Napa Valley. In 1992 he partnered with winemaker Heidi Peterson Barrett to create his first vintage of Cabernet Sauvignon.

ROSS BATTERSBY
Ross started his career in the wine industry in 1994 at Stonestreet Winery. In 1997, after three harvests under Steve Test and Mike Westrick, Ross moved to Limerick Lane Cellars, an estate Zinfandel producer in Healdsburg. A British citizen, Ross has an Honors degree in Agricultural Economics, from the University of Newcastle upon Tyne, England. Ross is involved with the Vintage Hills Tasting Group, featuring wines and winemakers from Sonoma and Napa Counties.

TOM BERRY
As Ming Tsai's right-hand man for over six 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.

AZITA BINA-SEIBEL and BABAK BINA
Brother and sister team Babak Bina and Azita Bina-Seibel are the highly acclaimed proprietor/chef team behind two nationally renowned Boston restaurants: Lala Rokh On Beacon Hill, a celebration of homestyle Persian cuisine, and Bin 26 Enoteca, a neighborhood Italian restaurant and wine bar. Both restaurants have been recognized by local, national and international media for their culinary excellence and extensive wine offerings.

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 (also with Screaming Eagle and Harlan), Winemaker Michelle Edwards, formally of Colgin and consultant Michel Rolland, recognized for his contributions to such famed estates as Ornellaia, and Chateau Le Bon Pasteur. A native of Massachusetts, Jack feels it's just not May if he's not catching-up with old friends over a grilled cheese sandwich at the counter at Congdon's.

RICHARD BRIERLEY
Dedicated to keeping Christies Wine Department at the forefront of innovation and client satisfaction, Richard Brierley, Vice President and Head of North American Wine Sales, brings to Christies his invaluable experience of the international fine wine market, the auction world, and the internet.

DANIEL BRUCE
Internationally renowned as the chef of the Boston Wine Festival, Daniel pairs his stylized regional cuisine with outstanding wines each year at Meritage at the Boston Harbor Hotel. Daniel is a master of wine and food pairings, each year matching more than 200 courses with specific wines. The Boston Wine Festival is now in its 15th year, with more than 50 events per year, and chef Bruce has never repeated a single dish.

CYRIL BRUN
In 2000, Cyril Brun joined Veuve Clicquot Ponsardin as winemaker in the wine communication team. He works in the team of Jacques Peters, the cellarmaster, to create the finest quality blends for all Champagnes of the House. He is responsible for the vinification of the Bouzy Pinot Noir used in Veuve Clicquot's Rose Champagne. He was made Wine Communication Manager at the beginning of 2006 and is the main spokesperson for the leading markets (Europe, USA, and Japan).

ANTOINE CAMIN
Chef Antoine Camin hails from Paris, France, and brings 16 years of culinary devotion to the table at La Goulue in Manhattan. Educated in Burgundy and seasoned in Paris, Antoine has collaborated with Chef Paul Haeberlin at Julien Restaurant and Chef Jean Joho at Brasserie Jo. During that 12-year tenure, Antoine developed a penchant for seafood; often melding the local catch into bistro classics. In the spring of 2004, he became the chef of Madison Avenue's wildly successful bistro, La Goulue. Apparently, the Michelin Guide agreed with their choice and awarded the La Goulue team one Michelin star. Now in his fourth year as the executive chef of La Goulue, Antoine could not be happier cooking French classics for a discerning international audience.

JACKSON CANNON
One part performer, one part philosopher, and a healthy splash of cocktail historian, Eastern Standard Bar Manager Jackson Cannon has single-handedly elevated the craft of bartending in Boston. His cocktail program has received widespread attention, including being named "Best Restaurant Bar 2006" by Boston magazine and one of USA Today's top 10 Hotel Bars.

SEAN CAPIAUX
Sean Capiaux has an established and notable career spanning 20 years at prominent wineries around the world which include: Jordan, Pine Ridge, and Peter Michael in California; Macari, Jamesport and Schneider in Long Island, NY; and Houghton's in Australia. In 1994 Sean launched his own label, Capiaux Cellars, and he presently works as winemaker for O'Shaughnessy winery in the Howell Mountain appellation of Napa Valley while continuing his Capiaux Cellars Pinot Noirs.

FRED CARL, JR.
Mr. Carl is the founder, Chairman, President and Chief Executive Officer of Viking Range Corporation, an industry leading manufacturer of upscale kitchen appliances for the home, which serves the North American market as well as over 80 other countries throughout the world.  Prior to founding Viking, Mr. Carl was a fourth generation building contractor, having been a design/build general contractor throughout his entire adult career.  Fred Carl, Jr. is a native of Greenwood, Mississippi. He and his wife, Margaret, have one son.

JASON CARROLL
The Water Street Boys, Jason Carroll and Robert Nelson, together with their third right hand, Sous Chef Carlos Perales, are focusing on the best seasonal, organic, local ingredients available. Their collective talents bring to the table an amazing distinction, creations that are clean and bright. With the highest standard of quality, they sacrifice every bit of themselves but never taste. The three, coming to us from Maine, Virginia and Arizona, have been cooking together on Nantucket for seven years.

MARCO COELHO
Lo La 41, Global Bistro and Sushi Bar, was quick to grab the attention of serious diners and stylish nightlife seekers alike. Within weeks of opening on June 6 2006, in-the-know N Magazine had dubbed it "the hottest spot in town." David and Geoffrey Silva teamed up with Marco Coelho, who had worked as their GM at Galley Beach, this time as equal partners bringing their extensive talents to bear on this new venture. The most recent of many articles from the Boston Globe (Feb 2007), called the Black Angus sirloin burger with foie gras dipping sauce "the best on the island if not the planet" and said: "The bar and restaurant were as lively as any hot spot in Boston."

ROBERT COOPER
Robert Cooper is president and CEO of Cooper Spirits International. He is a third generation distiller, brand creator, and owner in the spirits industry. Robert founded Cooper Spirits International in 2006, as an independent venture focusing on developing iconic, craft spirits. The first offering is St-Germain, Delice de Sureau, the world's first liqueur crafted in the artisanal French style from 100% handpicked fresh elderflower blossoms.

RAY COURSEN
Ray Coursen is the proprietor of Elyse Vineyards 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 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.

D I C A R O
Designers and makers of jewelry DICARO's first collection of silverware, the NANTUCKET COLLECTION, was launched at the 2007 Nantucket Wine Festival. DICARO begins a new movement in American silver making where contemporary designs capture and remain true to traditional workmanship with the aesthetic: from a century for this century. Setting the new standard in sterling table wares and accessories, the DICARO workshops mix traditional silversmiths with innovations of today. DICARO designed and crafted in an ancient wine ewer theme the 2008 Luminary of the Year award for the Nantucket Wine Festival.

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. This is truly a dream job for him, and he considers it an honor to be part of the team at The Wauwinet and Topper's, Nantucket's most celebrated restaurant.

EMMANUEL DASKALAKIS
An accomplished architect, Emmanuel left his successful Boston practice of nearly 25 years after a life-changing excursion to his family's olive groves on the island of Crete. In 1999, he and his wife, Andrea, founded Aralia Olive Oils. Today, they are a leading olive oil company whose ARIA Olive Oil is the preferred oil of chefs and restaurants across the country, including Bobby Flay, Wolfgang Puck and Todd English.

IAN DAVIES
A graduate of Johnson & Wales University, Ian has a lifestyle revolving around his passion for food and wine. After graduation, Ian began working in the fine wine distribution arena. In 2000, he moved to Cape Cod and put his extensive experience to use as an importer of fine wine and founded Davies & Co. Inc. which imports premium wine from Australia and New Zealand

CHRIS DONATIELLO
Christopher spent many years on the sales and marketing side of wine and spirits, working with well-known luxury brands. Eager to combine his business expertise, love of wine, and entrepreneurial spirit, Chris headed west to create a boutique winery in the Russian River Valley. 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.

CHRIS DOUGLASS
A self-taught and unmentored chef who began washing dishes in a restaurant as a teenager, pioneering Chris Douglass credits the work of Julia Child and Alice Waters as his original and continuing culinary inspiration. His first job cooking was with Odette Bery at Another Season, a now-shuttered restaurant on Beacon Hill. Since Douglass was hired at Icarus in 1978, both the restaurant and the South End neighborhood where it is located have evolved into what many consider the hub of fine dining in Boston. Douglass bought Icarus in 1999; in 2005, he opened the Ashmont Grill, a casual spot in Dorchester, MA.

LAURENT DROUHIN
Laurent Drouhin, the charismatic son of Robert Drouhin, is a rising star in Burgundy's constellation of top producers. Dynamic and firmly committed to quality, he is a passionate advocate for his family's elegant and classic wines.

JONATHAN EMMERICH
Jonathan Emmerich is a winemaker at Silverado Vineyards. He has 18 years of experience with Silverado, 10 of which have been as the lead winemaker. Jonathan began his winemaking career in 1985 as an intern in Cognac, France. He graduated from UC Davis in 1987 with a BS in Fermentation Science with an emphasis in Enology. He worked at Stags Leap Wine Cellars, Conn Creek Winery, and Sebastiani Vineyards before joining Silverado Vineyards as a Lab Technician in 1990.

SERGIO ESPOSITO
With more than 20 years of experience in the world of Italian wine, Sergio Esposito is recognized by industry insiders as the premier Italian wine consultant in the United States. In 1999, Esposito founded Italian Wine Merchants in New York City with Mario Batali and Joe Bastianich. With Esposito at its helm, the store has raised the profile of Italian wine in this country and influenced both colleagues and collectors with its cutting-edge selections. Esposito is also the author of Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy (Broadway Books 2008). The colorful narrative takes the reader on an illuminating exploration of Esposito's native land and its remarkable vintners.

CAMERON FISHER
Cameron is the youngest member the Fisher family's second generation and the most recent addition to the team at Fisher Vineyards. In the spring of 2006, she began working for Duckhorn Wine Company. One year later, Cameron joined the sales and marketing team at Fisher Vineyards where she works alongside her parents (Fred and Juelle) and siblings (Whitney, Winemaker, and Rob, General Manager). Intent on expanding her wine knowledge, Cameron is pursuing the MS program and is scheduled for the Certified Sommelier exam in Spring 2008. You will also see her traveling the country representing the family wines.

ADELINE FOLLEY
Adeline Folley is Cheesemaker & Operations Manager at Vermont Butter & Cheese Company. Originally from Franche-Comte, the region of France where most of the AOC cheeses are made, Adeline came to the USA five years ago as an intern at Vermont Butter & Cheese Company. After receiving her M.S., she realized that in Vermont we too had made a serious commitment to making cheese and returned to Vermont Butter & Cheese as Project Manager and Cheesemaker for their new Aged Cheese Facility. This facility was designed with Adeline's help to produce a small but specific line of hand-crafted artisan goat cheeses. In 2007, after just a short time in the marketplace, these goat cheeses are already receiving many prestigious awards.

SCOTT FRALEY
The general manager of Straight Wharf Restaurant with partners Gabriel Frasca and Amanda Lydon, Scott comes to Nantucket from Boston, having worked as beverage director of Radius and Great Bay, and as general manager of Via Matta. Scott studied wine, and a little philosophy, with the Jesuits at Boston College.

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 recently taken over Nantucket's own Straight Wharf Restaurant. The menu at Straight Wharf Restaurant focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.

KEN FREEMAN
In California, the Freemans' winemaking dream began to crystallize into a plan to make cool climate Pinot Noir and Chardonnay, with the structure and complexity to pair seamlessly with modern, global cuisine. In 2001, the Freemans acquired a small winery in the Russian River Valley town of Sebastopol where they established Freeman Vineyard & Winery. Says Ken, "As a vintner, my goal is to make beautiful, sophisticated wines that I am proud to share with family and friends. For me, that is the essence of success."

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 Bourgogne 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.

ROB GARRISON
Rob Garrison has an aquaculture degree and has raised Nantucket oysters. Besides growing shellfish, Rob has worked on Mediterranean sea urchin aquaculture, Caribbean shrimp farming, and development of an aqua culture curriculum for New England schools. Today he is an international shellfish aquaculture consultant and is a founding Board Member of the East Coast Shellfish Growers Association.

MATTHEW GAUDET
A graduate of the Cambridge School of Culinary Arts, Matthew Gaudet has recently returned to Boston after honing his skills under the tutelage of some of the industrys finest chefs in New York. During his nine years in New York, he worked for such notable chefs as Kerry Heffernan of Danny Meyers Union Square Hospitality Group, Jean George Vongerichten of Jean Georges, Gabriel Kreuther, now running the kitchen at MOMA, and Marcus Samuelsson at Aquavit. Gaudet has most recently been with the Aquataine group in Boston before bringing his innovation and energy to Brasserie Jo.

DAVE GUFFY
Dave Guffy started as Director of Winemaking at the Hess Collection Winery in April 1999. He worked for over eight years as Winemaker at Cambria Winery, where he produced award-winning Chardonnays, Pinot Noirs and Syrahs. Prior to that Dave worked at Corbett Canyon Vineyards and Felton Empire.

JOHN HAFFERTY
A 17-year veteran of the fine wine trade, John recently opened Bin Ends, a first of its kind retail experience dedicated to bringing incredible fine wine values to the US marketplace. John's knack for discovering diamonds in the rough has always been an integral part of his love affair with fine wine. In 2004, John received his diploma from the UK-based Wine & Spirits Education Trust, the foremost international body providing high quality education and training to the wine and spirits trade.

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.

GARRETT HARKER
Garrett began working in restaurants at the age of 15, with his first job as a dishwasher and salad guy. Impassioned by the restaurant business, he quickly became the Kimpton Group's youngest GM ever. As GM at No. 9 Park, and then co-owner of B&G Oysters and The Butcher Shop, Garrett brought innovation and energy to the Boston restaurant scene. In May of 2005 he ventured off on his own, opening Eastern Standard Kitchen & Drinks in Kenmore Square. Widely considered one of Boston's leading restaurateurs, Garrett continues to raise the bar in Boston.

REID HARPER
Reid Harper is Jordan Vineyard & Winery's Northeast Regional Manager. He has over 20 years as a wine wholesaler before joining Jordan Winery in September 2005. Prior to becoming a wholesaler he worked at several positions within the restaurant community. He resides in Centreville, Virginia, and covers from Virginia to Maine for the winery.

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.

DANIEL HONAN
Daniel Honan is the producer and editor of Coming of Age, a documentary on the wine and food of Spain. The film will have its world premier at the 12th Nantucket Wine Festival. In addition to Coming of Age, Honan has produced and edited four other films on wine: Vintage Bordeaux, Seven Days in Burgundy, Tuscan Way, and Harvest: Napa-Sonoma. Honan currently develops programming for Plum.

DAVID HOPKINS
David Hopkins is the winemaker for Bridlewood Estate Winery in Santa Ynez, CA. With a focus on wines from Californias Central Coast, David sources grapes from vineyards throughout the over two-dozen AVAs in the region. "I blend for character and balance," says the veteran of over 20 California harvests, "not for an AVA label."

JANICE ILSLEY
Janice Ilsley and her fiance, Al Carravajal, manage direct sales for Ilsley Vineyards. The label of family winery isn't a marketing strategy; it's a way of life. For three generations the Ilsley family has provided grapes for some of Napa Valley's finest wines. Now after 50 years of farming, they have hand-selected grapes from their hillside vineyards to produce two limited-production estate wines that they believe capture the essence of the Stags Leap District.

KATHLEEN INMAN
Kathleen Inman is the owner and winemaker of Inman Family Wines, a small, artisan producer of Pinot Noir and Pinot Gris in California's Russian River Valley. The Inman Family's Olivet Grange Vineyard is farmed organically and is the focus of their Pinot Noir production. With a daughter at Boston University, Kathleen is delighted that her wines are now available in Massachusetts.

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 the year 2000, Wendy and Peter have been pairing her decorated wine list to his global cuisine.

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

JOSH JENSEN
Josh Jensen is proprietor/winemaker of Calera Wine Company. Josh graduated from Yale in 1966 with a degree in history and subsequently earned a masters degree in Anthropology at Oxford. After Oxford, he lived in France for several years, becoming fluent in French and learning about French wines with lengthy visits to Bordeaux, Alsace and Champagne and, of course, Burgundy. During that time, he made the decision to turn his love of Burgundian wines into his life's work. Josh founded Calera Wine Company in 1975, and now has a total of 84 acres of Pinot Noir, Chardonnay, and Viognier planted in the Mt. Harlan AVA, San Benito County, Hollister, California.

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 up Les Zygomates. Now in his twelfth year at the helm of this popular and wildly successful restaurant, Ian continues to excel in the kitchen, creating authentic, yet distinctively personal, French bistro fare out of the freshest quality New England ingredients. In 2004, he opened his second restaurant, Sorriso, next door to Les Zygomates.

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.

KENNY KODA
A former Marine from Pittsburgh, PA, to MS candidate? Not taking the normal roads, Kenny was a sommelier at Harmon's Restaurant in Telluride, Colorado, until accepting the National Sales Director job for Rudd Vineyards and Winery in Oakville, California. Studying under great MSs and MWs, Kenny's interests range from the great classic wines of the old world to the exciting new wines of the new world. Working harvest in Napa and Burgundy, Kenny loves to talk about wine from grape all the way until it is perfectly aged and ready to drink!

ALL KOVALENCIK
All Kovalencik started his career on Nantucket almost 30 years ago. He learned his craft in most of the best restaurants on Nantucket. 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.

DAVID KUHN
David Kuhn is the producer and director of photography of Coming of Age, a documentary on the wine and food of Spain. The film will have its world premier at the 12th Nantucket Wine Festival. In addition to Coming of Age, Kuhn has produced and directed four other films on wine: Vintage Bordeaux, Seven Days in Burgundy, Tuscan Way, and Harvest: Napa-Sonoma. He is also one of the founders of Plum.

HENRI LAAKSONEN
Henri Laaksonen is executive chef at Queequegs. His passion for cuisine has led him through his home country of Finland to Bermuda, New England, and the western US. In Finland he worked at many award-winning properties including a Michelin one-star restaurant in Helsinki. In New England as sous chef at both the Wauwinet and the Mayflower Inn, Henri has cooked multiple dinners at the James Beard House in New York City, and he has been featured in guest chef dinners in many Boston restaurants with Chef Christopher Freeman.

JENNIFER AND HERB LAMB
Jennifer and Herb Lamb purchased land and planted Cabernet Sauvignon at the base of Howell Mountain in the Napa Valley in 1987. Herb owned an agricultural chemical business, while Jennifer worked in the public relations and marketing arm of the wine industry for over 25 years. They first sold grapes from the Herb Lamb Vineyard to Colgin and Karl Lawrence, before making their own successful and sought-after wines under the HL Vineyards label, later adding their companion label, E II, named after their dog, Eeyore the Second.

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 owner and chef of American Seasons, long considered one of Nantucket's 'not to be missed' dining experiences. Michael and his wife Orla have elevated the restaurant's status since taking ownership in 2004. Tied for the top-rated food score of all Nantucket restaurants in the 2005/06 Zagat Survey, the accompanying write up called the restaurant "a legend in the making."

LEONARDO LOCASIO
Named one of the most influential wine personalities of the last 20 years by Robert M. Parker, Jr. in 1998, Leonardo LoCascio is America's foremost authority on Italian wines. As president and CEO of Winebow, Inc., America's leading importer of premium Italian wines and a major distributor of wines from around the world, Mr. LoCascio's masterful knowledge of the wines of Italy is unsurpassed.

DEAN LONG
Dean Long, owner/winemaker of Nantucket Vineyard, started in 1981 with a small vinifera vineyard, hoping to produce some really good wines. As it turned out, grape growing is against the natural order of things on Nantucket. Now Nantucket Vineyards buys grapes from far-flung places on the west coast of North America and makes wine anyway.

DAN and ELLEN LUGOSCH
Porta di Vertine was purchased by Dan and Ellen Lugosch in 2005. The majority of the grapes are Sangiovese along with Merlot, Cabernet Sauvignon, Collerino, Malvasia and Trebbiano. After purchasing the property they have added an additional 2.5 hectares of choice 30-year-old vines. The wines they are currently producing are a DOCG Chianti Classico and an IGT as well as a limited quantity of Vin Santo.

AMANDA LYDON
Nantucket welcomes Amanda Lydon and her partner Gabriel Frasca as the new 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.

LARRY MAGUIRE
With over 25 years of professional experience in the premium wine industry, Larry Maguire brings a wealth of knowledge and insight to his role as partner and president of Far Niente, and partner in sister wineries Dolce and Nickel & Nickel. Under Maguire's leadership, Far Niente has grown from being a small, locally known winery into a critically acclaimed luxury producer.

JEAN-LUC MATECAT
Jean-Luc Matecat, executive chef at Cinco, is a native New Englander who was raised in Vermont between summer trips to visit family in France. As a young man, Jean-Luc moved to Santa Cruz, California, where he attended Cabrillo College and graduated first in his culinary program. Jean-Luc arrived on Nantucket in 2002 and further developed his style under Seth and Angela Raynor at the Pearl restaurant. Jean-Luc joined our team at Cinco in the spring of 2006 as executive chef.

STEVEN MEIR
Steven Meir migrated from Aspen, Colorado, to head up the incredible wine program at Manhattans hot new bistro, Daniel Bouluds Bar Boulud. With an emphasis on the great wines of Burgundy and the Rhone Valley, Steven Meirs wine list has something for every serious fan of wine.

JUSTIN MELNICK
Tomasso Trattoria & Enoteca Executive Chef Justin Melnick is a rising star whose inspirations come from having worked with chefs at top Boston restaurants, traveled in Italy, and a devotion to cooking with fresh, local, organic products and sustainably raised animals. He received his bachelors degree in Professional Studies from the Culinary Institute of America in Hyde Park, NY, and went on to work and train at respected Boston restaurants including The Butcher Shop, a Barbara Lynch restaurant, and Olives, a Todd English restaurant.

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.

MARYJANE MOJER
Maryjane Mojer has found her way back into the kitchen as the executive chef 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.

MARC MONDAVI
Marc Mondavi is vice president of Charles Krug Winery. He spends much of his time in the vineyard, where he helps oversee the familys $21.6 million investment in replanting the 850-acre vineyard lands with noble Bordeaux varietals. What we are looking for with the replants is more flavor and aromatics, he said. Most of the vineyards that are being replanted are 32 to 36 years old and the new grape varieties are selectively tailored to the different soil profiles. On the subject of maintaining their independence, Marc is adamant: Family ownership gives us a different perspective on the winery. We are not corporate employers; we are the owners and have a hand in anything that impacts the final product.

MARCO MOREIRA
Brazilian-born Marco Moreira trained as a sushi chef when he arrived in New York, even creating Dean & Deluca's original sushi bar. Marco then cooked at Bouley, the Quilted Giraffe, and the Mark. With his wife Jo-Ann, he opened the acclaimed Tocqueville Restaurant just off Union Square in 2000. In 2006, Tocqueville moved down the street and the original location was transformed into a Japanese restaurant, 15 East.

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 Bears Cellars 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.

ROBERT NELSON
The Water Street Boys, Jason Carroll and Robert Nelson, together with their third right hand, Sous Chef Carlos Perales, are focusing on the best seasonal, organic, local ingredients available. Their collective talents bring to the table an amazing distinction, creations that are clean and bright. With the highest standard of quality, they sacrifice every bit of themselves but never taste. The three, coming to us from Maine, Virginia and Arizona, have been cooking together on Nantucket for seven years.

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 has proven himself worthy of the Nantucket Wine Festival Luminary of the Year award.

MARC ORFALY
Widely recognized as one of Boston's most talented young chefs, Marc Orfaly's much-anticipated Pigalle restaurant has garnered rave reviews for its sophisticated Parisian cuisine with international accents. He is also the proprietor of Marco Cucina Romana in Boston's historic North End.

CHUCK PARKER
Chuck Parker is a wine country native and industry veteran, having spent the past 20 years in winemaking and production. Chuck is a founding member of the Trinchero Winery team, most recently as Cellar Master. His responsibilities at the winery include participating in tasting, blending and winemaking decisions.

ANDY PEAY
Peay Vineyards makes estate wines from their vineyard located on the extreme northwestern corner of the Sonoma Coast. Winemaker Vanessa Wong trained at Chateau Lafite Rothschild, Domaine Jean Gros and, lastly, as winemaker at Peter Michael Winery before joining brothers Nick and Andy Peay in their drive to craft elegant, balanced wines that express the minerality and fruit complexity that are the hallmark of their cold climate vineyard.

ADRIA PEREZ
Adria Perez is the winemaker and GM at Cims de Porrera, a winery his family established in Priorat, Spain, in 1996. After finishing enology school in 1997, he was cellar master at another Priorat winery, Mas Perinet. Prior to returning to the family winery, Adria spent several harvests abroad in Bordeaux and South Africa.

LYMAN PERRY
Lyman has been influenced by Nantucket and the ocean in his life and his work as a nationally recognized architect for over 50 years. Lyman graduated from the US Naval Academy, represented the US Crew Team at the 1960 Olympics, and has received numerous awards for exceptional architecture. Lyman's connection to Nantucket, the architectural community, and sailing continue to grow stronger, including being Commodore of the Barton and Gray Mariners Club.

MARTY PETERSON
Marty Peterson is an Associate Winemaker at Francis Ford Coppola Presents. After working a harvest with St. Francis Vineyards and Winery in Sonoma County, Peterson joined Francis Coppola Winery in 2003 as an assistant winemaker, where he has worked to learn the delicate craft of winemaking for Francis Coppola Presents and Francis Coppola Diamond Collection wines. The beautiful thing about the State of California is the diversity of growing regions, and the ability of these regions to produce high quality grapes with distinct character.

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.

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.

PHILIPPE PROST
Born in Burgundy, France, in 1956, the amiable Philippe Prost joined Bouchard Pre & Fils in 1978 following an extensive education in chemistry. He began his career at the winery with a focus in laboratory analysis and in 1989 was given the responsibility of purchasing and receiving of the grapes and wines for Bouchard Pre & Fils. In 1992 Mr. Prost assumed control of all winemaking responsibilities and has held the title of technical director ever since. In that time he has mentored many young winemakers.

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

ANGELA AND SETH RAYNOR
The Boarding House/The Pearl 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 2007, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence 15 times.

CYRIL RENAUD
Cyril Renaud is owner and executive chef of Fleur de Sel in New York's Flatiron District. Born and raised in Brittany, France, Renaud was previously chef de cuisine at Bouley and executive chef at La Caravelle, where he was nominated for the James Beard Rising Star Chef Award. He opened Fleur de Sel in 2000.

KOERNER ROMBAUER
Since 1982 Koerner has devoted himself to making Rombauer Vineyards a successful business in which the whole family participates. His great efforts have been amply rewarded. Not only have the wines of Rombauer Vineyards been consistently recognized as some of Napa Valley's finest, the entire Rombauer family contributes on a daily basis to the winery's management and operations.

KENT ROSENBLUM
In 1978, veterinarian Dr. Kent Rosenblum and his wife Kathy founded Rosenblum Cellars. From humble, home-winemaking beginnings, Rosenblum Cellars has evolved into a world-class winery that embodies nearly three decades of winemaking tradition. Featuring a distinguished portfolio of Zinfandel and Rhne varietal wines, Rosenblum is heralded as one of Californias most acclaimed producers.

DAMIAN SANSONETTI
Chef Damian Sansonetti is responsible for the bistro-inspired cuisine that elevates Bar Boulud (Manhattan) to another level. His treatments of bistro classics transcend the genre. Ironically, Damian has experienced Nantucket earlier in his career, as he was a chef at the Brant Point Grill at the White Elephant on Nantucket.

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.

LORENZO SAVONA
Lorenzo Savona's talent for generous hospitality, combined with his knowledge of fine dining and superb wines, led him to join Tom Prince to open Tomasso Trattoria & Enoteca in 2004. Tomasso has garnered many awards and accolades for both its innovative Italian wine list abundant with small production, not together on any other list wines, and Tuscan inspired cuisine. Realizing another dream, Lorenzo and Tom recently opened Panzano Provviste e Vino, a gourmet Italian food emporium offering the best of prepared foods, provisions, and select fine wines.

ALLAN SCOTT
Allan Scott founded his family-operated vineyard and winery group in 1990 although the family's history in winegrowing began in 1975 when they planted their first vineyard as a contract grower in Marlborough, New Zealand. As the Marlborough region has gained a well-deserved reputation as a wine and food haven, Allan Scott Wines has developed its own reputation as a Marlborough icon and a sound name for outstanding wines and fine food.

PHILIPPE SENARD
Since 1988, Philippe Senard, who belongs to the fourth generation of the family, has become a fervent supporter of the cold maceration wine-making method with strict temperature control to obtain deep color, the fragrance of red fruits, tannin and a strong structure which confers on the Corton and Aloxe Corton wines all the qualities of long lasting wines. In 1989, Philippe Senard took up the management of another estate, Domaine des Terregelesses; he is in charge of cultivating the vines and maturing and selling the wines (Savigny Les Beaune 1er Cru, Pernand Vergelesses 1er Cru and Corton Charlemagne).

JOHN SHAFER
Spearheading a family effort, John sets the tone for Shafer Vineyards through his casual style. A visitor to the winery will most often encounter John strolling through the winery, clad in blue jeans and boots, with Tucker, the family dog, in tow. In 1994, John moved from the position of president to chairman of the board. In his new position, he focuses on long-range strategic planning and export sales.

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. In June of 2006 they opened Lo La 41, Global Bistro and Sushi Bar, with partner Marco Coelho to universal praise.

MARIA HELM SINSKEY
Maria Helm Sinskey graduated from the California Culinary Academy in 1987. She attended pastry school in Denmark and then returned to San Francisco to work as chef at several noteworthy restaurants: Boz Scaggs Blue Light Cafe, the venerable Sherman House (a Relais & Chateaux hotel), and Plumpjack Cafe. She worked in France at several Michelin starred restaurants and, after returning stateside, garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, and SF Chronicle Rising Star chef. Her first cookbook, The Vineyard Kitchen: Menus Inspired by the Season, was released in September 2003. Her mantra is: eat seasonally, drink good wine and live a long and prosperous life.

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.

ANDREW SLOAN
Chef Andrew Sloan has been with Bin 26 Enoteca since it opened in 2006. As Chef de Cuisine, he assists Chef/Owner Azita Bina-Seibel in presenting acclaimed fresh culinary delights that accompany Bin 26's well-presented wine menu. Andrew has been part of many great restaurants such as T. Cook's at the Royal Palms in Phoenix, Cappy's Restaurant in San Antonio, and Louie's 106 in Austin. He is a graduate of The Art Institute of Phoenix for Culinary Arts.

HARLEY SMITH
Executive Chef Harley Smith has been honing his culinary skills at Newburyport's acclaimed Ten Center Restaurant and Pub for the past five years. A graduate of Le Cordon Bleu and a 15-year industry veteran, Chef Smith's menus masterfully blend distinctive tastes from the Mediterranean, Japan and beyond.

JED STEELE
Jed Steele is an old friend of Nantucket, and for many years has been regarded as one of the pre-eminent winemakers in the world. After leaving Kendall-Jackson Winery, where he established the supremacy of that brand, he began making his own wines under the labels Steele and Shooting Star. Jed is a master at finding terroir throughout California that makes exceptional wines of concentration, power, and elegance.

ALLISON STELTZNER
Allison Steltzner handles National Sales and Marketing and is General Manager at Steltzner Vineyards. Being born and raised around the winery gives her great insight into where the winery has been and where it is headed. A 2002 graduate of Chico State University, she majored in business administration with a minor in marketing. She works with our distributors and travels the country as the ambassador of all things Steltzner. When in Napa you can find her cooking with friends or on the slopes in Tahoe.

ANTHONY SUSI
Anthony Susi is chef/owner of Sage Restaurant, located in Boston's South End. His culinary career has taken him through the kitchens of Davide in Boston, The Shawmut Inn in Kennebunkport, Maine, and Restaurant Zinc. Over the past seven years, Sage Restaurant has received many accolades in Boston Magazine, Boston Globe, The New York Times, Gourmet Magazine, Travel & Leisure and most recently, Chef Susi was named a Rising Star by Star Chefs in 2004.

SANDY TAYLOR
Sandy was born and raised in the Napa Valley on her parent's vineyard, learning the growing aspect of the wine industry with the meticulous guidance of her father. With an academic background in electronics, Sandy learned about the business of wine by working for a number of prestigious Napa wineries. She enjoys spending most of her time marketing and developing new recipes to pair with her wines.

MARK THEIS
In 1994, Mark joined Kendall-Jackson as Winemaker at the Lakeport facility, producing wines for the Artisans & Estates Lakewood label. In 1998, Mark helped with the startup of the Kendall-Jackson Monterey winery, which led to his appointment as Kendall-Jackson white winemaker. Today, Mark is responsible for all Burgundian-style white and red wines, as well as Syrah.

CHRISTIAN TIETJE
Christian is the Winemaker at Four Vines Winery. He created the Four Vines project to pay homage to the finest Zinfandel winemaking regions anywhere: Sonoma, Paso Robles, Napa and Amador, with an eye toward making powerful and stylish Zinfandels from each appellation.

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.

HEIDI VON DER MEHDEN
Associate winemaker Heidi von der Mehden received her chemistry degree from Santa Clara University in 1997. Heidi worked eight harvests in Sonoma County and one harvest at Babich Winery in New Zealand, to expand her winemaking knowledge and experience. She joined Arrowood's team in 2007, working under Winemaster Richard Arrowood's tutelage.

BROOKE VOSIKA
A 25-year veteran of the restaurant industry, Executive Chef Brooke Vosika oversees menu development for Aujourdhui, The Bristol Lounge, hotel banquets, Glatt kosher functions and in-room dining, which serve more than one-half million guests annually. 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.

JOSH WIDAMAN
Josh Widaman is assistant winemaker, Chimney Rock Winery. His talent and enthusiasm propelled him to the position of enologist in January 2003. In the spring of 2005, Josh was able to take part in a winemaking exchange program with Via Tarapac, in the Maipo Valley of Chile. Upon his return to Napa in April 2005, he was promoted to the position of assistant winemaker at Chimney Rock.

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.