Cooking and cuisine have always been a cornerstone of Keri’s life and then wine sealed the deal. Having earned degrees in both Fine Arts and Art History from Rutgers University, Levens went on to the Culinary Institute of America where she graduated as Valedictorian of her class. It was at the CIA she had her first wine class and understood wine’s significant place at the table.

She began her career with Danny Meyer’s Union Square Hospitality Group, eventually moving on to such iconic restaurants as The Modern where she served as the Head Sommelier under James Beard Award winner Belinda Chang. She then joined the team at NYC’s legendary Aquavit as both the Service Director as well as Wine Director where she helped earn the restaurant’s first Michelin Star. Working with Chef Didier Elena and some of the world’s best chefs at Chefs Club has been the perfect culmination of her experience both front and back of house. Each day is an opportunity to showcase exceptional wines alongside some of the world’s most exciting cuisine. She holds the Certified level with the Court of Master Sommeliers as well as the Diploma from the Wine and Spirits Education Trust.