Luminaries

Luminaries

Every year the Nantucket Wine Festival plays host to some of the major movers and shakers of the wine, food, and restaurant scene.

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.

John Arns

John and his family have farmed 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.

Damon Baehrel

Damon works completely alone in his hand-built restaurant—greeting, cooking and serving his guests—and on his surrounding 12 acres as well. The property provides all of the native and cultivated ingredients for his original Native Harvest Cuisine, and Damon plants, forages, harvests, and uniquely preserves all of these natural treasures for use year-round. He also enjoys preparing dozens of varieties of his own aged cheeses, butters, and charcuterie as part of his 4+ hour Native Harvest Tasting Menu dining experience. Completely original and one of America’s greatest hidden restaurants.

Drew Barrymore

Wine is all about the journey. Any wine lover would have to agree. The discovery of new wines, new regions and new vintages is what keeps wine exciting to novices and enthusiasts alike. For Drew Barrymore, it was the journey that propelled her to delve into the world of wine with an eponymously named Pinot Grigio. A fan of crisp, fruity white wines, Barrymore has created a wine that reflects her style and personality: fresh, dynamic and fun.

Philippe Bascaules

Personally chosen by Francis Ford Coppola, renowned French winemaker Philippe Bascaules came to Napa from Bordeaux in 2011 to become General Manager of the great American wine estate, Inglenook. At Inglenook, Bascaules now leads a team of talented winemaking professionals dedicated to Coppola’s vision of making Inglenook the finest New World estate wine produced in the Old World style. In 1890, founder Gustave Niebaum stated that Inglenook would one day “produce the finest wines, to equal and excel the most famous vintages of Europe.” Over a century later, Coppola and Bascaules continue the Inglenook legacy.

Craig Becker

Craig Becker has been the head winemaker of Kelleher Family Vineyard since their first bottling in 2004. Craig has sought out projects such as Kelleher Wines since it gives him the ability to manage and direct the vineyard. He firmly believes that a truly great wine comes from a well cared for vineyard and he has pursued only the finest vineyards from which to make his wines. This is Craig's first time on Nantucket and he plans to explore the whole island!

Skip Bennett

Skip Bennett has spent his entire life on Duxbury Bay. As a local who can trace his lineage back to the Mayflower, he grew up catching lobsters with his dad, who was a part-time lobsterman, and digging steamers with his grandmother. As an oyster farmer, Skip is considered an artisan. He often compares the process to winemaking and has honed his growout methods to capture the unique flavor of Duxbury Bay between two shells. For over 15 years, he and the team behind Island Creek Oysters have harvested a consistent, flavorful oyster to overwhelming acclaim from chefs, media and epicureans nationwide. Skip is co-owner of Island Creek Oyster Bar in Boston.

Tom Berry

Prior to joining the Great Harbor Yacht Club team as Executive Chef in 2009, Tom Berry had an impressive career with stints in both Boston and Nantucket. Tom began his professional career as Celebrity Chef Ming Tsai's right hand with the opening of Blue Ginger.

Frederick Bisaillon

Frederick Bisaillon is Executive Chef of the White Elephant's Brant Point Grill. He previously served as Executive and Sous Chef 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.

Rick Bishop

Rick Bishop is a strawberry farmer at heart and his Mountain Sweet Berry Farm is a neighbor of the Hudson Valley Foie Gras farm. In 2007, Hudson Valley decided to utilize his experience working with chefs to promote the duck farm’s progressive animal welfare program around the country with restaurants, culinary schools, and at various food and wine events.

Jack Bittner

As President of Cliff Lede Vineyards, a renowned Napa Valley Cabernet producer, Jack gets to work with an all-star team: Viticulturist David Abreu, Winemaker Kale Anderson, and consultant Philippe Melka. 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 Susan’s.

John Blazon

Lowell MA native and graduate of University of Massachusetts, John Blazon became the country’s 59th Master Sommelier in 2004. As the former wine director for Walt Disney World (13 years), John is now Vice President of Sales for the luxury driven Spire Collection, the artisan wine portfolio of the Jackson Family.

Robert Bleifer

As Executive Chef at Food Network, Robert Bleifer is responsible for everything from managing a kitchen of ten, to hands-on food styling and cooking for special events, to coordinating with network production teams, chef/hosts, guest chefs, photographers and network departments. He also oversees in-house food production, location production, photo shoots, vignettes, and catering network events. Rob was also a part of the blending team for entwine, Food Network’s wine which launched in August 2011.

Sara Boyce

For the last decade, Sara Boyce has been connecting collectors with fine art through her gallery and auction house, The Brigham Galleries. With the launch of Grey Lady Wines, collectors will now have access to a rigorously curated selection of rare and collectible artisanal fine wines.

Clay Brock

Clay Brock is General Manager and Director of Winemaking, Wild Horse Winery & Vineyards. Clay joined Wild Horse in 2008, after spending seven years as vice president of winemaking at Zaca Mesa. He has been instrumental in Wild Horse’s growth and in 2010, was named Winemaker of the Year for the Central Coast.

Cyril Brun

Cyril Brun was born in the village of Aÿ (located in the heart of the Champagne region) in 1969. As a child, he spent most of his time in his family’s vineyards (third-generation winegrowers). His father and grandfather set him on the path to a greater knowledge of wines and vineyards. In 2000, he joined Veuve Clicquot Ponsardin as winemaker in the wine communication team. He works in the team of Dominique Demarville, Veuve Clicquot Cellar Master, to create the finest quality blends for each of the Veuve Clicquot Champagnes. He is also in charge of vinifying the Bouzy Pinot noir used in Veuve Clicquot’s Rosé Champagne. He was promoted to Wine Communication Manager at the beginning of 2006.

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.

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.

Paul Chevalier

Paul Chevalier is the National Fine Wine Director at Shaw-Ross International Importers. Throughout his winemaking career in France, Paul has continued to share his passion for wine as he traveled extensively conducting seminars and wine tastings in over 60 countries around the world. Today, Paul works closely with Sacha Lichine and Patrick Léon (former winemaker for Château Mouton-Rothschild, Opus One, and Viña Almaviva) in the development of the 4 unique rosés from the Château D'Esclans estate.

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.

Jamie Cooper

Jamie Cooper, Chef/Owner of BONDA Restaurant in Fairfield, CT, began his culinary career right here in Nantucket at Fahey and Fromagerie. In 2003, Cooper opened BONDA Restaurant inside his Westport gourmet prepared food store, where he served dinner just a few nights a week. In 2010 he decided to focus on the restaurant only, and relocated BONDA to Fairfield where he serves dinner to a loyal following five nights a week. BONDA Restaurant recently received glowing scores from Zagat, with a rating of 27 for food and 25 for service.

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.

Willie Cooper

Chef Willie Cooper of Sonoma, California, is a private chef, cooking instructor, grilling expert and author of Williams-Sonoma On the Grill, Adventures in Fire and Smoke. A graduate from Peter Kump’s New York Cooking School with a 20-year career in fine-dining restaurant kitchens, Chef Willie is a farm-to-table advocate, a wine enthusiast, a world traveler and food raconteur. Willie’s motto is “Shop like a Frenchman, eat like an Italian, drink like an American.”

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.

Roberto Damonte

Roberto Damonte is the principal winemaker of the Azienda Agricola Malvirà. Known for its award-winning nebbiolos and arneis, Malvirà is the preeminent winery of the Roero winemaking zone in Piedmont, Italy. Roberto inherited the winery—along with his passion for winemaking—from his father, Giuseppe Damonte, who began producing wine under the Malvirà label in the 1950s.

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.

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.

John Duval

John Duval is one of Australia’s most highly regarded winemakers. Raised on a South Australian farm with three generations of grape growers before him, his vinous path was fated. However, it was during his 28-year tenure with Penfolds that his passion for the famed Barossa Valley flourished. As Chief Winemaker and custodian of Australia’s most famous wine, Grange, he was instrumental in establishing Penfolds as one of the world’s great wineries. In 2002, John embarked on his own label, John Duval Wines, inspired by the best of the Barossa Valley’s low-yielding, old vine vineyards. With a deft touch he crafts intense wines that are as complex and distinctive as the diverse terroir of his treasured Barossa Valley.

Tom Eddy

Tom Eddy has been recognized as one of the most influential California winemakers responsible for the meteoric rise in wine quality in California in the last 30 years. A maverick who refuses to go along with the pack, Tom’s mountain Cabernets have become the litmus test for elegant, long lived Cabernets. Hang on to your hat as Tom continues his Take Back The Cab campaign to champion the production of well-made, balanced California wines. Tom also enjoys a fine, well-made cigar.

Merry Edwards

Merry Edwards is Owner/Winemaker at Merry Edwards Winery. She began her career in 1974. In 1997, she established her eponymous brand with a focus on producing Russian River Valley Pinot Noir. In 2008, she and husband Ken Coopersmith completed their own facility, where they make critically acclaimed wines, including two Pinot blends, six vineyard-designated Pinots and Sauvignon Blanc.

Christine Flynn

Originally trained as a bread baker and pastry chef, Christine Flynn came to the island as an intern at the Sconset Café. She is currently Executive Chef of both the Café and its sister restaurant the Lumber Yard in Amherst, MA. Focusing on honest flavors and the importance of good technique, her cuisine is both straightforward and elegant. Christine is an active member of the NWF staff and an integral part of the team that organizes and makes the events of the festival possible.

Dominic Foppoli

Dominic Foppoli is the co-owner of Foppoli Wines in the Russian River Valley. With over 100 years of grape growing in America and centuries of wine history in Italy, Foppoli represents generations of family wine passion. Dominic is one of only a handful of Americans to hold a Masters degree in the business of wine. Foppoli is only available through a waiting list and the Nantucket Wine Festival marks the only public East Coast pouring of the wine for 2011.

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.

Richard Garcia

Richard Garcia is the executive chef at 606 Congress at the Renaissance Boston Waterfront Hotel. He is an award-winning chef driven by locally sourced and sustainable practices to create Modern Farm Cuisine. Garcia was recognized in 2009 by industry leader Star Chefs (www.starchefs.com) as one of Boston’s 2009 Rising Star Chefs and his commitment to sustainable practices. The James Beard Foundation has recognized Garcia on two occasions with invitations to cook at the prestigious culinary landmark in NYC.

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.

John Greeley

John Greeley of Sheila Marie Imports, Ltd., is Co-Chair, American Cheese Society Competition Committee. His career choice of professional radio announcer slowly ended when he first tasted real, hand-made cheese. In 2002 he was inducted into the Guilde des Fromagers and elevated to Maitre Fromager (Cheese Master) in 2009. In 2010 the American Cheese Society honored John with their annual Lifetime Achievement Award for his contributions to the people and world of cheese.

David Grieve

Since 2004, David Grieve has focused on making exceptional sauvignon blanc and has become an expert in this varietal. Grieve Family Vineyards is located in the secluded Lovall Valley, one of the last undiscovered wine-producing properties nestled in the hills between Sonoma and Napa. David and his winemaker Michael Terrien make a limited 800-case production of the highly-rated Grieve Family sauvignon blanc and an impressive merlot named after the rarest of golf shots, the Double Eagle. "Great wine is made in the vineyard, and Lovall Valley is the perfect place for sauvignon blanc."

David 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.

Bernard Guillas

Maitre Cuisiniers de France and Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef of The Marine Room in June 1994. “When I lived in France, the smell of the sea and the lure of its bounty were constantly part of our table,” Guillas recalls. “I’m inspired by the variety and quality of the local produce and seafood found throughout our region. I love to use my classical training and my love for Pan Pacific flavors in all our restaurants.” Guillas, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.”

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.

Gordon Hamersley

Gordon is a respected cooking teacher and mentor to many aspiring chefs. He teaches classes in Boston as well as in many other cities around the country. Students find his ability to relate food history to modern cooking techniques both informative and fun. Hamersley’s Bistro has received enthusiastic attention from magazines and newspapers like Gourmet, Food & Wine and The New York Times and is consistently ranked one of Boston's top restaurants by Zagat's. In 1995, Gordon was awarded the prestigious James Beard Award Best Chef Northeast.

Anthony Hanson

Anthony Hanson has worked in wine since age 19, becoming a Master of Wine in 1976. Founded UK importer Haynes Hanson & Clark 1978, authored “Burgundy” 1982 (2nd Ed. 1995). Joined Christie’s 2000, and instrumental in Christie’s organization of Hospices de Beaune auction (world’s oldest charity wine sale) since 2005, ongoing….

Chris Hart

Chris Hart, co-author of Wicked Good Barbecue and winner of the Jack Daniel’s World Championship Invitational Barbecue in 2009, has dominated the competition BBQ circuit for the past ten years. Chris became the first northerner in BBQ history to win a World Championship. In 2010 Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC. In 2011, he competed in the Food Network’s inaugural season of Best in Smoke.

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.

Colleen Hein

In her role as Wine Director at Boston’s Eastern Standard Kitchen & Drinks, Colleen Hein is tasked daily with finding wines that suit every taste & budget. One of her favorite responsibilities is compiling the boisterous brasserie’s annual summertime Rosé by the Glass list, begun in 2005 by ES proprietor and rosé fanatic Garrett Harker. Colleen’s deft touch managing the wine program has not gone unnoticed; in 2010, ES was named “Best Wine List, Runner Up” in Boston magazine’s annual “Best of Boston” awards.

Toby Hill

Currently the Executive Chef of Pain D’Avignon’s Café-Boulangerie, Chef Hill has added to the authentic European bistro vibe by developing dishes that evoke both old world charm and new world ingenuity.

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.

Matt Hobbs

Matt Hobbs is Paul Hobbs's younger brother and kid #10 in the Hobbs family. Matt has worked with Paul (kid #2) for most of the last ten years at the winery in California and is now based in New Jersey, where he manages the winery's marketing and sales in the eastern half of the US.

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.

Neil Patrick Hudson

Chef Neil Patrick Hudson has made his mark on the Nantucket culinary world over the past decade, earning top accolades from the Zagat Survey, Nantucket Today, In Style Magazine, N Magazine, Cape Cod Life. Chef Hudson, the newly appointed Executive Chef at Bartlett’s Farm, has excelled this year as a local farm to table chef, nurturing a chef’s need for fresh and local ingredients and applying his techniques to the organic culinary direction of Bartlett’s farm.

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.

Howard Imber

Howard Imber is the Regional Manager for Frog’s Leap Winery and a valued friend of the Nantucket Wine Festival. He previously held the roles of National Sales Manager and East Coast Manager for C. Donatiello Winery & Stag’s Leap Wine Cellars, respectively. Howard is a Certified Sommelier and spent many years honing his skills in the restaurant business from St. Thomas USVI to New York, where he spent time working at Tavern on the Green.

Kathleen Inman

Kathleen Inman is the owner of Inman Family Wines where she has been the winemaker, viticulturalist, general manager, and forklift driver for over 10 years. A native of the Napa Valley, Kathleen first worked in a small Napa Valley winery before moving to England for 15 years. In 1998 she and her family moved back to California to focus on growing Pinot Noir and making elegant, naturally made wines. Inman Family has recently opened a new winery which is one of the most environmentally responsible in Sonoma County’s Russian River Valley.

Natalie Jacobson

Natalie Jacobson was an instant success as New England's first female evening news anchor when she went on the air for Boston Channel 5 in 1972. For over 35 years, Natalie was a comforting and trustworthy friend in most New England homes. Less well known is her long interest in food and wine; she and Chef Jasper White have produced a serious collection of insightful DVDs that synthesize restaurant and home cookery--indispensable for any serious student of cuisine. Who better to represent the Nantucket Wine Festival than someone with the curiosity that characterizes great journalism?

Rita and André Jammet

André and Rita Jammet, owners of the timeless classic French restaurant La Caravelle, a long-time NYC icon, carry on the restaurant’s legacy of quality and elegance with their critically acclaimed line of La Caravelle Champagnes, served in America’s top restaurants, bars, and wine stores.

Wendy and Peter 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.

Jason Jardine

Jason Jardine joined Flowers in May 2010 as President and Director of Winemaking. He has tremendous passion for estate produced, site-driven wines and has been leading the Flowers winegrowing team to craft wines that continue to express our unique vineyard sites through the implementation of organic and biodynamic farming principles. Prior to Flowers, he was General Manager/Winemaker for Rhys Vineyards and Alesia Wines in the Santa Cruz Mountains.

Scott Johnsen

Scott Johnsen is one of the dedicated viticulturists behind the vineyards at MacMurray Ranch. When it comes to cultivating the vineyards, Scott balances vigilance with minimal intervention to ensure the long term health of the land and the vines.

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.

Valerie and Leigh Kelleher

Sisters Valerie and Leigh Kelleher have had the good fortune to work with their friend and winemaker Craig Becker since the bottling of their 2004 Cabernet Sauvignon. The Kelleher Family Vineyard is in the famous Oakville Appellation in the heart of the Napa Valley. They encourage you to stop in their restaurant, Brix, settle down on the patio and enjoy a glass of wine in one of the most beautiful places on earth.

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.

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.

Sébastien Le Ber

Sébastien Le Ber is the fourth-generation proprietor of Domaine de l’Ile (the first Côte de Provence rosé) located on the pristine isle of Porquerolles just west of San Tropez. He took over the running of the family winery in 1980, and extended it in 1990 by renting an additional 50 acres. He believes in an organic growing process.

Paul Leary

Paul Leary joined Blackbird Vineyards as President in 2006. In the fall of 2008, Mr. Leary was instrumental in the launch of Ma(i)sonry Napa Valley, an art, wine and design collective in Yountville, CA. Leary’s continuous charge is to build Blackbird’s brand equity and financial returns by ensuring wine quality and spearheading niche marketing strategies that create consumer demand in the direct and wholesale distribution channels.

Leonardo LoCascio

Named one of the most influential wine personalities of the last 20 years, Leonardo LoCascio is America’s foremost authority on Italian wines. As founder and chairman of Winebow, Inc., America’s leading importer of premium Italian wines and a major importer and distributor of wines and spirits from around the world, Mr. LoCascio’s masterful knowledge of the wines of Italy is unsurpassed.

Ernst Loosen

Celebrated German winemaker Ernst Loosen took over his family’s 200-year-old estate in 1988 and quickly raised it into the upper echelon of world-class producers. Since then he has crusaded tirelessly to re-establish the grand reputation of Riesling – and German wine – around the world. In addition to the Dr. Loosen estate, he now has a joint venture Riesling project with Chateau Ste. Michelle, in Washington state, as well as a Pinot Noir partnership, J. Christopher Wines, in Oregon.

Manuel Louzada

Manuel Louzada is Estate Director at Bodega Numanthia in Spain. Today, within Estates & Wines, Manuel coordinates global transversal environmental policy. For the last three years, he has been responsible for the wine quality standards of different wineries around the world (California, Australia, Brazil, Argentina) for Moët Hennessy Wines & Estates. Manuel Louzada is Estate Director of Bodega Numanthia.

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.

Mario Mariani

A seasoned industry professional, Mario Mariani brings 32 years of restaurant experience to his role as General Manager of Pain D’Avignon in Hyannis, where he plays an integral part in the bakery and restaurant’s sustained success, increasing Pain D’Avignon’s reputation as a leading artisan bakery in the United States. Prior to joining Pain D’Avignon in 2008, Mario managed restaurants in both Los Angeles and New York City.

Bob McGowan

Bob McGowan is Executive Chef at the Nantucket Yacht Club.

Brent Menke

Brent Menke is Executive Chef at The Farm Table at Kringle Candle in Bernardston, Massachusetts. The restaurant burst onto the local scene in late 2011, earning the Valley Advocate's distinction of "Best New Restaurant" for 2012 after being open barely 100 days. Chef Menke's career has taken him around the globe, studying different ethnic cuisines and working in the rarefied world of international yachting, cooking for many heads of state, billionaires, and international celebrities. While drawing upon global techniques, chef Menke takes inspiration in the rich farming heritage of the Pioneer Valley utilizing local ingredients to create his distinctive New American fare at The Farm Table. Chef Menke's philosophy: "Our noble goals, as we reach out to the community,are to educate the mind, nourish the body, and entertain the soul."

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.

Dave 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.

Janet Myers

Janet Myers is Director of Winemaking at Franciscan Estate and Mount Veeder Winery. “Cabernet Sauvignon is a ‘holy grail’ for me. Franciscan’s estate vineyards in Oakville are the perfect place to devote myself to exploring Cabernet and its nuances. I love the body and texture of Cabernet, how it has layers of intensity and richness, but with such finesse when you get it right.” Janet finds that Franciscan’s venerable Oakville Estate vineyards have their own unique signature. “These vineyards give us very supple, full, elegant wines with beautiful cassis flavors and mouth-filling fine tannins,” she says. “That’s pure Oakville.”

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.

Philippe Newlin

Philippe Newlin is a former Tasting Director and Associate Editor of Wine & Spirits Magazine where he spent two years running the magazine’s tasting program. Newlin holds the Diploma degree of the Wine and Spirits Education Trust of London. Philippe teaches on wine at both Columbia University’s School of Business Administration and Yale’s School of Management. Newlin has driven a yellow cab in NYC, lived in the jungles of South America as a Peace Corps volunteer, and spent fourteen years on Wall Street trading floors as a currency specialist at UBS and Bank of America before succumbing to the pleasures of the grape. Newlin now represents Chateau Montelena in the Northeast on behalf of the fine-wine importer VINTUS.

Ken Oringer

Ken Oringer is chef and owner of Clio, Uni, Toro, La Verdad, Prime, Coppa, and Earth. As one of Boston’s most notable chefs and restaurateurs, chef Oringer’s career began under Chef David Burke at River Café in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichten’s Le Marquis de Lafayette in Boston. In April 2008, Oringer stepped into Kitchen Stadium on the Food Network’s Iron Chef America where he faced Iron Chef Cat Cora in a coffee battle, ultimately winning by four points. In 2010, Oringer garnered the Star Chefs Rising Stars Mentor Award for his dedication to teaching and inspiring the next generation of chefs. When he is not working, Oringer spends his time at home with his wife Celine, daughter Verveine and recently welcomed son, Luca.

W. Scott Osif

W. Scott Osif was raised in central Pennsylvania and also began cooking there before moving to New York City. Furthering his culinary studies and traveling the world, tasting local foods and wines became a hobby and passion. A stint in eastern Europe guided Scott to Nantucket for one summer. That one summer turned into 10 years, eight of them as executive chef at Galley Beach.

Raymond Ost

Raymond (ray-moan) Ost brings international flair to Harvard Square as chef and proprietor of one of the area’s most unique and respected dining rooms, Sandrine’s Bistro. Ost’s career in French cooking spans more than 35 years, so patrons can expect food with confidence, finesse and flavor, and that is exactly what Chef Ost delivers, night after night.

Mike Phillips

Michael is a 5th generation Lodi grape grower and the owner of Michael-David Winery. In 1984, after nearly a decade of refining his techniques of winemaking, Michael, with the support of his father, decided to establish a bonded winery. Michael’s goal is to show the world of wine drinkers that wines made from Lodi grapes can compete against wines from anywhere in the world.

Christopher Prosperi

Christopher Prosperi is chef owner of Metro Bis restaurant in Simsbury, Connecticut, a Hartford Courant recipe columnist, an international cooking teacher from Mexico to Italy, a weekly chef on NBC 30, and weekly co-host on "The Faith Middleton Show: The Food Schmooze" on WNPR. 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

A long-time member of both the Tanglewood and Nantucket festival culinary staff, Tim has been a leader of the farm to table movement over 15 years and is a Nantucket veteran who ran 21 Federal in the late 80s. He’s had many triumphs from Berkeley, California, to Boston and to Connecticut where he ran the Zagat- and NY Times-rated Sherlock’s 221. He is currently an Executive Chef for Sodexo Culinary Services.

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.

Kimberly Reed

Known for her exquisite events and extraordinary attention to detail, Kimberly is celebrating her 15th year as owner of A Taste of Nantucket, Nantucket’s premier full-service caterer. She executes private dinners and clambakes to elaborate weddings with her talented team, which includes the acclaimed chef of 21 Federal, Russell Jaehnig.

Matthew and Lindsay Regan

Matthew and Lindsay Regan, the owners of artisan Regan Wines in the Napa Valley, produce only 500 cases annually. Regan Wines is known for handcrafted wines from the unique and special Stagecoach and Rockledge Vineyards. Matthew and Lindsay’s love affair with Nantucket began many years ago while Matthew was cooking at The Chanticleer and was strengthened when they got engaged at Brant Point in 2002. They look forward to making many more memories on ACK with their baby twin girls, Aubrey & Madison.

Michael Ricker

Michael Ricker is chef de cuisine for Queequeg’s and Town. A native of eastern Massachusetts, Chef Ricker came to Nantucket in 2000 to work for the summer. A self-taught chef , he began his career at the historic Jared Coffin house, where he quickly rose through the ranks to sous chef. He came to Queequeg’s and Town as a sauté cook and was promoted to sous chef after his first season. The following year, while working under executive chef Geoffrey Woodman, he rose to the position of chef de cuisine of Queequeg’s, and after the 2011 season he took control of both kitchens.

Philippe Rispoli

Chef Philippe Rispoli is a native of France, and upon arriving in America, he joined Daniel Boulud, and later worked for Michael Mina and Charlie Palmer. In 2005, Chef Rispoli returned to Daniel Boulud to open Daniel Boulud’s Brasserie at the Wynn Resort in Las Vegas Nevada, where he earned his first Michelin star. PB Boulangerie Bistro places the excellence of traditional French cuisine in a cozy Cape Cod atmosphere, delivering the highest standard of food and service. Our breads, pastries and dinner selections are made from simple recipes using fresh, local ingredients, and prepared by our skilled and passionate chefs and bakers.

Jamie Ritchie

Jamie Ritchie has just celebrated his 20th anniversary with Sotheby’s. He joined Sotheby’s London in 1990 and was responsible for launching Sotheby’s first wine sales in New York in 1994, moving to the United States in 1995, when he was appointed Head of Sotheby’s North American Wine Department. Mr. Ritchie continues to conduct Sotheby’s wine auctions, donate his services to many benefit auctions, as well as leading tastings around the United States. He is also a respected authority in the wine market and has been regularly featured in the Wall Street Journal, New York Times, Financial Times, Los Angeles Times, Forbes and Wine Spectator Magazine.

Eli Rodriguez

Eli is originally from Long Island and became interested in wine while studying at Cornell University. He learned the wine business, first at Best Cellars, then as a sommelier at Restaurant Daniel, working for one of the greatest chefs and most professional restaurateurs, Daniel Boulud, before joining Sotheby’s as an auction specialist in 2006. He was appointed as the Manager of Retail Sales when Sotheby’s launched their new, full service, retail wine business, Sotheby’s Wine, in September 2010.

Pierre Rovani

Pierre Rovani was for ten years Robert Parker's associate, covering many regions, including Burgundy, the Loire, Alsace, Oregon, the Languedoc, Washington state, South Africa, the Roussillon, Germany, Austria, New Zealand, and Champagne. His writings appeared in The Wine Advocate and the best-selling The Wine Buyer's Guide. He is also the president of Remoissenet Père & Fils, a Burgundian estate and négociant house located in Beaune.

Davide Sada

Signore Davide Sada is the owner of Agricola Sada, an estate and winery located in Casale Marittimo near Bolgheri in Tuscany. The Sada estate overlooks the Tyrrhenian Sea at an altitude of 300 meters. Davide’s passion is to introduce others to the inner soul of his terroir, the Maremma, through wines reflecting the region’s environmental, cultural and social characteristics – rustic power combined with an innate elegance.

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.

Philippe and Lorraine Senard

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.

David and Geoffrey 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.

Maria Helm Sinskey

Maria Helm Sinskey 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 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.

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.

Dan Stotesbery

Dan Stotesbery joined Ladera in April, 2006 after having worked in Chicago with the Board of Trade. His wine background, starting from his childhood at the dinner table (yes he is a member of the family), has grown rapidly as he goes into the field to work with our distributors seeing accounts and doing numerous wine dinners, constantly promoting the brand. He also helps with the winery tours when and if he is at the winery.

Wendy Stuckey

Wendy Stuckey joined Chateau Ste. Michelle in 2007. As white winemaker, she manages day-to-day operations at the winery in Woodinville, Washington. Prior to her move, Wendy was considered one of the best winemakers in Australia. Her strong interest in Riesling attracted her to Chateau Ste. Michelle, the leading North American Riesling producer with a 40-year history of Riesling winemaking.

Tyler Thomas

Joining Donelan Wines in 2008, Tyler tapped into his French lineage to cultivate an appreciation for wine. After earning an M.S. in Viticulture and Enology he gained experience at both domestic and international wineries, specifically Germany and New Zealand. His wines have been critically acclaimed and lauded for their depth and balance.

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.

François Villard

François Villard is quite esteemed in France and throughout the world as one of the gold standards of contemporary winemaking. His Côte Rôtie and St. Joseph rouge have become de rigeur on any great wine list in France. All of our sommelier friends are true believers. A winery to watch!

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.

Casidy Ward

Casidy Ward is a proprietor of Hidden Ridge Vineyard. She is present in the crucial weeks leading up to harvest, for which they she is an active participant, assisting crews with everything from picking the grapes to delivering them to the winery in all-terrain vehicles. Even while entertaining a group of guests at the vineyard a few weeks before harvest, Casidy disappeared among the vines for a moment, pruning shears in hand, to address an unruly vine.

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.

Kevin Williamson

Kevin Williamson is a native Austinite who had a career in real estate and on Wall Street prior to being an award-winning restaurateur. In 1998, Williamson opened Ranch 616, a South Texas-style ice house reminiscent of his many years hunting and fishing the lands of South Texas and the Gulf of Mexico—where ice houses served him some of his finest meals and memories. As the chef-owner of Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.

Jayson Woodbridge

Jayson Woodbridge made his money as an investment banker and then moved to Napa Valley and started Hundred Acre, the superluxury Cabernet Sauvignon ($300 a bottle) that made him famous. He also owns Cherry Pie (Carneros Pinot Noir) and Layer Cake, a midpriced range of varietal wines. Jayson is a complex, driven winemaker, who, despite revelling in his bad-boy image, has been known to turn out a mean Thai curry.

KYLE ZACHARY

The Wauwinet welcomes Kyle Zachary as executive chef of TOPPER'S. A graduate of the Restaurant School at Walnut Hill College, Zachary honed his skills in restaurants including Alinea in Chicago, Wheatleigh in Lenox, the Winnetu Inn on Martha's Vineyard, and TOPPER’s as sous chef in 2005. Most recently Kyle was the sous chef at the Intercontinental in Dusseldorf, Germany.

Erin Zircher

Erin Zircher is the executive chef and a partner at Cru, a premier waterfront oyster bar located on the visually stunning setting of Nantucket Harbor. Erin’s cuisine is simple and innovative, influenced by her classical French training and Mediterranean sensibilities, presenting a fresh interpretation of New England seafood classics.

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16th Annual, May 16-20, 2012