Luminaries

2018 Luminary of the Year

Bruno Borie
Château Ducru-Beaucaillou

Every year the Nantucket Wine & Food Festival plays host to some of the most acclaimed leaders in the food and wine world. We pay tribute to these Luminaries for their commitment to tradition, passion for their trade and continuous pursuit of perfection.

Karen Akunowicz
Myers+Chang

Karen Akunowicz

Executive Chef/Partner

Myers+Chang
Boston, MA

Karen Akunowicz is a 2015, 2016 James Beard Nominee for Best Chef Northeast. She competed on Season 13 of Bravo TV’s Top Chef-California. Executive Chef/Partner at Myers+Chang in Boston, MA, she co-authored the Myers+Chang at Home Cookbook (Houghton Mifflin 2017) and was called one of the “ 21 Badass Women Changing the Food Word” by Marie Claire Magazine. A New Jersey native, Karen graduated from UMass Amherst and moved to Boston. Drawn to the heat, pressure and hustle of the kitchen she enrolled at the Cambridge School of Culinary Arts. She worked for Chef Michael Schlow and Christopher Myers at Via Matta in Boston’s Back Bay and helped to open the eclectic Beehive restaurant. She moved to Modena, Italy, found a red bicycle, inspiration and renewed passion for preparing even the simplest of food.  She staged at a small osteria and finally became Chef at L’Avion blu Enoteca. On return to the States, Karen worked for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge.  A twist of fate landed her at UTEC Lowell, where she created the Fresh Roots Culinary Program. She is married to her sweetheart LJ, who is an awesome vegetarian.

Pedro Alaniz
Breeze Restaurant at Nantucket Hotel

Pedro Alaniz

Executive Chef

Breeze Restaurant at Nantucket Hotel
Nantucket, MA

Born in Jalisco, Mexico, at 15 Pedro Alaniz immigrated to California, working the fields to help his parents support eleven siblings. He worked the graveyard shift as dishwasher/cleaner at the Lodge at Pebble Beach so he could go to school and learn English. Quickly promoted to line cook at Club XIX under Bradly lso he learned baking and pastry with Ricardo Muriel at Cypress. At 23, he spent time in Key Largo as pastry chef at Ocean Reef Club, and cooking for President George W. Bush at Cheeca Lodge and then was invited to cook for him at the White House.  Pedro worked at Chatham Bars Inn, Cape Cod and Top of The Hub, Boston. In 2000 Pedro opened his own restaurant, The Beethoven 5th in Florida City. Pedro then worked the Intercontinental Hotel, Dubai, trained at Cordon Bleu, Paris, worked at The Beacon Room, Cape Cod, Everglades Club and High Ridge Country Club, West Palm Beach and Little Harbor Club, Harbor Springs, Michigan and Puerto Vallarta Restaurant in Redlands, Miami. Heis currently at Café L’Europe, Palm Beach. Alaniz appears on Despierta America (Univision), writes for Extra Newspaper, produces for Orale Con Veronica (Telemundo) and appeared live at Hola.

Brian Alberg
The Red Lion Inn

Brian Alberg

Vice President of Culinary Development, Executive Chef of Main Street Hospitality

The Red Lion Inn
Stockbridge, MA

Brian is responsible for kitchen culture and food at The Red Lion Inn, Main Street Catering and Events, and numerous Cultural Cafes including The Norman Rockwell Museum and The Mount. His newest project, Seeds Market Café at Hancock Shaker Village is a scratch kitchen harvesting from the village’s fields. He designed, developed and started operations of Eat on North in Hotel on North in the Berkshires. In his fourteen-year tenure at The Red Lion Inn, he established strong relationships with regional farmers and producers purchasing more than $700K annually. A compelling contribution to the regional economy, he carries that practice through to all new properties. A graduate of the Culinary Institute of America in Hyde Park, NY, and member of Chef’s Collaborative and Boston Chefs, he serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project and is founding chair of Berkshire Farm & Table. Brian curates Berkshire regional dinners annually at the James Beard House and has been selected chef for Outstanding in the Field every year since 2011. A staunch supporter of the local food movement in the Berkshires and Hudson Valley, he lives with his family in Kinderhook, NY. 

Dan Bazzinotti
Terra

Dan Bazzinotti

Executive Chef

Terra
Boston, MA

Dan Bazzinotti is one of New England’s most creative and innovative young culinary talents. Currently Chef de Cuisine at Terra, Eataly Boston's grill-centric restaurant, which opened April 2017, he grew up North of Boston in Lawrence, MA. Dan developed an interest in cooking, at a young age as his family members all competed for praise by having the best meatballs, calzones, lasagna or cookies at the party (Grandma’s are always the best though). Chef Bazzinotti earned his Bachelor’s degree from Johnson and Wales University. During this time he interned with Brennan’s Restaurant in New Orleans, LA. Bazzinotti then helped open Lydia Shire’s Scampo Restaurant in the Liberty Hotel. There Dan observed and learned the arts of butchering, charcuterie, and pasta making. After two years at Scampo, he opened Bergamot Restaurant in Somerville with mentor Chef Keith Pooler. After five and a half years of running Bergamot, in 2015 he opened their sister restaurant BISq as Executive Chef. At the helm of Terra, the beautiful wood fired grill, Chef Bazzinotti shares his passion for food and cooking with each guest and employee.

Cedric Beguin
Breeze Restaurant at Nantucket Hotel

Cedric Beguin

Pastry Chef

Breeze Restaurant at Nantucket Hotel
Nantucket, MA

Pastry chef Cedric Beguin was raised in France with a family who loved to cook and frequently gathered around the dinner table. His passion for baking began as a fascination with his grandmother’s baking and his experience in his father’s bistro south of Paris. Mr. Beguin absorbed the French culture and ideals for food during the many summers spent traveling around France working in local bakeries. His expertise in baking adds flavor and zest to the Nantucket Hotel and Resort where he currently works to create impressive plated desserts and spectacular banquet sweets. 

Fred Bisaillon
Charlie Noble & B-ACK Yard BBQ

Fred Bisaillon

Executive Chef

Charlie Noble & B-ACK Yard BBQ
Nantucket, MA

Fred Bisaillon’s first job on Nantucket was Sauté Cook at the former Regatta restaurant at The White Elephant.  For three years Bisaillon spent his summers on Nantucket at the Regatta while working seasonally in Martha’s Vineyard and Colorado.  Bisaillon was part of the original team during the opening of the Brant Point Grill in 1997 under chefs Michel Nischan and Pat Trama.

Since his return to the island in 2009, Chef Fred, Brant Point Grill, and The White Elephant have enjoyed accolades from N Magazine, Yesterday’s Island, the Nantucket Inquirer and Mirror, and USA Today.  Chef Fred’s B-ACK Yard BBQ, features authentic barbecue with a Nantucket twist in the former Cap’n Tobey’s building on Straight Wharf. Fred Bisaillon is also the Chef of Surfside Smokehouse in Plymouth, MA and The Charlie Noble in Nantucket, MA. 

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David Blessing
Newport Beach House

David Blessing

Vice President Culinary Arts and Development

Newport Beach House
Boston, Newport and Cape Cod

Growing up in Portland, ME, carrots were king and a minor obsession with carrot cake began. As a boy, it was not unusual for him to feign illness, skip school and bake the day away. Both David’s grandmothers were exceptional cooks; one a true Maine Downeaster, the other from Abruzzi, Italy. Blessing worked in many capacities in his father’s restaurants.  His professional career in Boston began 30 years ago.  He spent 13 years with the Four Seasons Hotel Boston and San Francisco; and held positions as Executive Chef, Executive Sous Chef and Chef de Cuisine of the nationally acclaimed Aujourd’hui. He moved to California as part of the leadership opening team of Four Seasons working alongside renowned Chefs, Restaurateurs and Hoteliers. In 2006 Blessing partnered with Columbus Restaurant Group, and mentor and restaurateur, Jamie Mammano at Sorellina, Mistral and as Executive Chef opening L’Andana Grill in Burlington, MA.  Blessing joined Longwood Venues + Destinations in 2010. David oversees culinary programs for Longwood’s five properties in Boston, Brookline, Cape Cod and Newport. His cooking highlights the local bounty of New England while bringing the same personal connection to the food he had as a child to his communal table today.

Ryan Boya
NAHITA

Ryan Boya

Executive Pastry Chef

NAHITA
Boston, MA

Ryan’s love of food started was influenced by his grandmother's baking, in high school Ryan worked in a local tavern in his hometown of Indian Lake, NY.  While attending Johnson and Wales University, he was assistant pastry chef of Mills Tavern restaurant. Under the tutelage of Chef Samantha Finkelstein, Ryan learned how to be focused, clean and very creative. Ryan became pastry chef at Local 121 in Providence.  Here, Ryan utilized seasonal local farms and ingredients and was involved in Newport Food and Wine Festival and Farm Fresh Rhode Island.  Ryan simultaneously consulted for Basta on Broad in Pawtuxet Village, RI, helping them create award winning menus.  To challenge himself further, Ryan left Local 121 and Basta, to work for award winning Chef Jason Bond at Bondir in Concord, MA. As line cook, Ryan embraced his love of savory food inspired by Bond’s passion for farm to table cuisine. Currently, Ryan is Executive Pastry Chef of Liquid Art House in Bay Village Boston. Combining influences from his grandmother’s kitchen and past restaurants, Ryan creates modern deserts walking the line of sweet and savory.  His desserts have included elements of beer, smoke and charred fruits and vegetables all balanced elegantly.

Josh Carter
LoLa 42

Josh Carter

Executive Chef

LoLa 42
Boston, MA

Josh Carter, a native of Vermont, received his culinary education from the New England Culinary Institute, located in Montpelier, VT. In 2007 an internship opportunity lead Josh to LoLa 41 on Nantucket Island. As he began to hone his culinary skills, Josh became an established Chef within the LoLa family of restaurants. Over his 11 years with the company he has assisted in opening multiple restaurants and is now the Executive Chef of LoLa 42 Boston.

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5/17/18

Edwin Claflin
Oran Mor Bistro

Edwin Claflin

Chef and Owner

Oran Mor Bistro
Nantucket, MA

Chef Edwin Claflin brings experience from New York, New Orleans and his native Nantucket to the helm of Òran Mór.  He has spent the last decade working with some of the nation's finest chefs, including John Besh (Restaurant August), Daniel Boulud (Daniel, Feast and Fetes Catering) and Wylie Dufresne (wd50).  He holds degrees from The Culinary Institute of America in both Culinary and Baking & Pastry Arts.

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Katherine Clapner
Dude, Sweet Chocolate

Katherine Clapner

Chef & Co-owner

Dude, Sweet Chocolate
Dallas, TX

Katherine Clapner, with twenty years as pastry chef, is visionary of the Dude, Sweet Chocolate concept, as well as co-founder, co-owner, and Chef. With an associate’s degree in baking and pastry from the Culinary Institute of America, NY, Katherine headed overseas. First stop was the Savoy, London, then Windsor Court Hotel, Hotel Splendido and Hotel Cipriani under the Orient Express umbrella. Once stateside, she worked under Charlie Trotter and Kevin Graham. She trained and held Pastry Chef positions at Charlie Trotter's, Stephan Pyles, Hilton Hotel Convention Center and Central Market. She consulted with Wholesome Sweeteners, Southwest Vegetarian, P.F. Chang’s, Texas Honey Bee Guild and Rocky Mountain High Brands. Dessert Professional Magazine named Katherine in Top 10 Chefs for 2012, she was featured on Chuck’s Eat the Street and “Beat Bobby Flay.” She was spokesperson and featured chef for Wusthof Knives in 2013 and 2016.  Clapner collaborated with Jim Beam, Breckenridge Distillery, Laphroig, Yaupon Tea, Rahr Brewery, Pork Council, Fungus Amongus Mushroom Co., World’s Craziest Funerals, The Flaming Lips, and Valrhona. With four stores in Dallas/Fort Worth, and a full production kitchen, Clapner is usually found in surrounded by an apothecaries’ treasure trove of plants, animals, brain molds, and plastic unicorns.

David Daniels
Met on Main

David Daniels

Culinary Director

Met on Main
Nantucket, MA

MET Restaurant Group Culinary Director David Daniels rose from humble beginnings as a dishwasher at age 13, gaining valuable restaurant experience at a young age. Daniels is now an accomplished chef with over 20 years of experience in the hotel restaurant business and recently started his own culinary consulting company. 

In 2006, Daniels became Executive Chef of modern fine dining restaurant TOPPER’S at The Wauwinet in Nantucket. As chef he completely revolutionized the experience at TOPPER’S by restructuring the menu to include unique combinations with an emphasis on seafood. Afterward Daniels moved back to Boston to become the executive chef of the OAK Long Bar + Kitchen at Fairmont Copley Plaza and ARAGOSTA at The Fairmont Battery Wharf where he managed a $7 million food & beverage operation and executed each restaurant’s business model. 

 

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Sam de Los Santos
Eataly

Sam de Los Santos

Executive Chef

Eataly
Boston, Ma

Chef Sam de Los Santos developed a passion for food at a young age. Surrounded by influential home cooks in his family, he was inspired to pursue a professional career as a chef. Chef Sam attended culinary school at a community college in Modesto, California. After graduating, he moved to Las Vegas where he worked at Postrio Restaurant, inside the Venetian Hotel. His time at Postrio gave him valuable exposure to the fundamentals of cooking while simultaneously handling high volumes. Over a year later, Chef Sam moved to Chicago and landed a position at Spiaggia Restaurant in 2007. While working under Tony Mantuano and Sarah Grueneberg, one of his most memorable takeaway lessons was that the most important ingredient in Italian cuisine is the one you leave out. During his five years as a sous chef at Spiaggia, his love for Italian food and culture grew. He went on to travel around Italy, learned more about the country and its cuisine, and then opened Chicago restaurants with nationally-acclaimed restaurant group, Hogsalt Hospitality. In 2014, Chef Sam joined the Eataly family and was made Executive Chef of Eataly Chicago’s Baffo Ristorante. He became a vital member of the Eataly team and helped to open Eataly Downtown, Eataly Boston, and Eataly LA. He is now a Chef de Cuisine at Eataly Boston and is instrumental to the menu creation, daily operations and successful execution of three of the store’s restaurants.

Matt Drummond
Loco Taqueria & Oyster Bar

Matt Drummond

Executive Chef

Loco Taqueria & Oyster Bar
Boston, MA

Growing up in Williamstown, Massachusetts, Drummond fell in love with the culinary arts at an early age. He immersed himself in kitchen culture at restaurants ranging from a Greek-Italian pizzeria to a French-style B&B and a classic American bistro. From age 13 to 17, he worked from dishwasher to food prep to busser, line cook and finally Junior Sous Chef before taking his passion for cooking to the hallowed kitchens of Johnson & Wales University.

Not content simply hitting the books, Drummond worked catering and restaurant service at Dunkin’ Donuts Center, Providence. From high-volume to fine dining, he spent two summers in Williamstown, the first American-born chef allowed in the kitchen of German Master Chef Swen Boehm at Yasmin’s Restaurant in The Orchards Hotel. With degrees in Culinary Arts and Food Service Management, Drummond followed his dream of living in Boston. He became Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel. In Summer of 2013, Drummond joined Grafton Group as Executive Chef of Temple Bar, where he gave the menu at the beloved Porter Square institution his own classic-New-England-meets-contemporary-Europe twist. In 2015 Drummond headed to Southie to head the kitchen at Loco Taqueria & Oyster Bar.

Mary Dumont
Cultivar

Mary Dumont

Chef/Owner

Cultivar
Boston, MA

Mary has worked under the tutelage of culinary talents including Traci Des Jardins (Jardiniere), Laurent Manrique (Campton Place), and Daniel Patterson (Elizabeth Daniel) in San Francisco, and Paul Kahan (Blackbird) in Chicago. In 2005, Mary returned to her native New Hampshire to open The Dunaway in Portsmouth where she was honored by Food & Wine magazine as a “Best New Chef” in 2006 – the first chef from New Hampshire to ever win this distinction. In 2016 Dumont opened Cultivar.

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Sean Durnin
Sushi Sean 11:11

Sean Durnin

Chef

Sushi Sean 11:11
Nantucket, MA

Chef Sean Durnin's deep appreciation and respect for Japanese cuisine began with an apprenticeship at Mizu Sushi under sushi Chef Jooshin Kim 7 years ago. Ever since, Sean has applied and excelled at the art of sushi by growing his knowledge at the core source of sushi – Tokyo, Japan. Sean recently completed an intensive sushi course at The Tokyo Sushi Academy at Tsukiji, Tokyo and is ready to share his expertise with you. 

Joseph Elia
Bear In Boots Gastropub

Joseph Elia

Executive Chef

Bear In Boots Gastropub
Falmouth, MA

Joseph Elia is the Executive Chef at Bear In Boots Gastropub in his home town of Falmouth, MA and American Culinary Federation Cape Cod & Island Chapter Sectary. Joseph graduated from the Upper Cape Cod Tech Culinary Arts program.  He has worked at The Ridge Club, Chatham Bars Inn, Wianno Club and Bear In Boots Gastropub.  Joseph was recognized as 2016 FSR Magazine Rising Star. Joseph and Bear in Boots Gastopub have been recognized in Cape Cod Times, Falmouth, Enterprise, Boston Globe, Phantom Gourmet, Dinning Play Book, Edible Cape Cod and Cape Cod Life Magazine. Joseph lives in East Falmouth with his wife and son and works with several local charities & organizations.

Jose Enrique
Jose Enrique

Jose Enrique

Chef & Owner

Jose Enrique
San Juan, Puerto Rico

Chef Jose Enrique, born in Santurce, Puerto Rico, graduated from the Culinary Institute of America in New York in 1998. He worked in New York, Florida and Louisiana before returning to his homeland. In 2007, he opened his first restaurant Jose Enrique at La Placita de Santurce.  The menu incorporates natural and organic products, focusing on fresh Puerto Rican produce, allowing climate and ingredients to direct the menu. One year after opening, CondeNast Traveler magazine included Jose Enrique in their list of 105 best new restaurants. Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", the first Puerto Rican chef. In 2013, Jose Enrique was featured in the 25th Anniversary edition of Food & Wine’s Best New Chefs. His was one of the ten "Best New Chefs" across the U.S. again the first time in a Puerto Rican received this honor. In 2015 and 2016, Jose Enrique was a James Beard Foundation semifinalits and finalist, the first time ever that a Puerto Rican received this recognition. In December 2016, Jose Enrique opened the beach club by JE in the S. Regis in Rio Grande, Puerto Rico. 

Tiffani Faison
Sweet Cheeks Q / Tiger Mama

Tiffani Faison

Chef and Owner

Sweet Cheeks Q / Tiger Mama
Boston, MA

Chef Tiffani Faison began as a line cook for celebrity chef Todd English. She soon was given the opportunity to travel and cook side-by-side with Chef Todd English, and was then hand-selected by Chef Daniel Boulud to open his first West Coast venture, the Wynn Hotel.

In 2006 Tiffani was cast on the first season of Bravo’s “Top Chef” and placed as the runner-up. After the frenzy of “Top Chef”, Tiffani went to work for Gabriel Frasca and Amanda Lydon on Nantucket to get back to the roots of cooking. She was then tapped by former mentor Todd English to become the Executive Chef of a 400-room boutique hotel and restaurant in post-Katrina New Orleans.  Following New Orleans, Tiffani was asked to work privately for two known actors, earning her praise and recognition from Hollywood’s A-List. In 2010 Tiffani became Executive Chef at Rocca Kitchen & Bar in Boston, and then in fall 2011, she opened the much-anticipated Sweet Cheeks, a Southern-Style Barbecue restaurant in Boston’s Fenway neighborhood.  The restaurant is the first restaurant that Tiffani has had full creative vision for and draws inspiration from her love of barbecue and extensive travels in the South. Chef Faison's second restaurant, Tiger Mama, opened in 2015 and quickly became a Boston favorite.

Elizabeth Falkner

Elizabeth Falkner

Chef/Author/Artist

Falkner is a multiple award-winning chef, worked her way up and owned restaurants in San Francisco, California for over twenty years before moving to New York in 2012. She and has been a James Beard Foundation Award nominee (2005) and relentlessly continues to cook for many charity events and Food and Wine Festivals all over the world.

Cooking competitions have been a favorite “sport” for Chef Falkner and she has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner-up. She has been a three-time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network and on Cooking Channel and Food Network, Canada.

Mathias Gervais
Daniel Boulud

Mathias Gervais

Corporate Chef

Daniel Boulud
New York, NY

Overseeing the culinary day-to-day operations of the company, Corporate Chef Mathias Gervais joined The Dinex Group in April 2018, after a long career working at some of the most acclaimed restaurants in the world. Working alongside multiple Michelin-star Chefs including Joël Robuchon, Paul Bocuse, Roger Verge and Gaston Lenotre, he has fine-tuned his craft in the world of French cuisine and is at home fulfilling the legacy of what Chef Daniel Boulud has created in New York and beyond. In his role Mathias is constantly traveling between restaurants, ensuring that menus are perfectly executed and driving creative changes with the teams.

Growing up in a small village in the south of France, Mathias vividly remembers watching his grandmother making marmalade and cooking with ingredients picked from their family garden, which inspired him to pursue a career as a chef. Somewhat of a “bad boy” in his youth, he started his culinary career at the age of 16, and set off on a new path learning the discipline, organization and perfection that are the hallmarks of French cuisine.

He began his career in Orlando in 2000 as Chef de Partie at Les Chefs de France and Bistrot de Paris at the Walt Disney World Resort led by Paul Bocuse, Roger Verge and Gaston Lenotre. After two years moved back to Mougins, France, to take a position at the two-Michelin starred Le Moulin de Mougins under Executive Chef Roger Verge, who he credits as pushing the industry forward and who is also a culinary mentor to Chef Daniel Boulud. In 2001, Mathias moved to Firenze, Italy, to be the Premier Chef de Partie at L’Enotca Pincchiorri under Chef Annie Feolde, where the restaurant gained three Michelin stars. After three years he joined Chef Joël Robuchon at his Monte Carlo, Monaco, restaurant, Le Metropole and says it was there that he really started becoming a chef.

“Monsieur Robuchon taught me one of the most important lessons of my career and that is to respect the seasons and the ingredients you use,” says Mathias. While there, he recalls that one of the most difficult dishes he learned to make is the signature Le Caviar and Crisp Poached Eggs with Smoked Salmon, which requires ultimate precision.

In 2008, he moved back to France to become the Executive Sous Chef of Le Faventia at the Four Seasons Hotel in Fayence, and while there the restaurant earned two Michelin stars. A year later, Chef Robuchon had a new opportunity for Mathias to be his Executive Sous Chef for his other hotel and restaurant in Monte Carlo called the Yoshi Hotel Metropole, where he remained for three years. Feeling the call of the United States again, he took a Chef de Cuisine position at The Setai Miami Beach in 2011 and was later promoted to Executive Chef a year later and served in that position until he joined The Dinex Group.

When he’s not working, Mathias enjoys making Mediterranean food at home with his family, including his favorite ratatouille, or enjoying a Japanese dinner prepared by his wife. Fluent in French, English and Italian, he says that if he weren’t a chef he could see himself in another creative pursuit of being an artist.

Michael Getter
Dune

Michael Getter

Chef/Owner

Dune
Nantucket, MA

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 Appetit, Gourmet Magazine, New York Times, and the Boston Globe.

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Gurminder Gidda
Taj Boston

Gurminder Gidda

Executive Chef

Taj Boston
Boston, MA

Gurminder Gidda began his career with the Taj group in 2005 as Hotel Operations Management Trainee at the Taj Mahal Palace Mumbai. Under the mentorship of hotel’s Grand Master Chef Hermant Oberoi, Gidda learned to seek perfection in the kitchen and quickly rose through the ranks at the hotel’s Masala Kraft Café. In 2010, he was named Chef at Masala Bay Restaurant, the acclaimed restaurant at Taj Lands End Mumbai. During this time, Gidda traveled whenever possible to learn about India’s divergent cuisine. In 2011, Gidda eagerly accepted the opportunity to bring Indian cuisine to Taj Boston. Gidda uses local ingredients and traditional Indian tools to create authentic specialties like his favorite KadaiBhunaGosht, a classic Mughlai lamb curry from Northern India. Gidda relishes the opportunity to introduce diners to the dazzling array of fresh ingredients and beguiling spices that make authentic Indian food so enthralling. When he isn’t working the curry grill station (his favorite position on the line) or helping prepare a fantastic feast for one of the property’s many Indian weddings, you can find Gidda manning the barbecue at home with his family. 

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Will Gilson
Puritan & Co.

Will Gilson

Chef/Owner

Puritan & Co.
Cambridge, MA

Will Gilson’s farm-to-table cooking is rooted in his work at The Herb Lyceum at Gilson’s, the restaurant on his family’s farm in Groton, MA. Gilson was 17 when he began cooking there, and the experience served as inspiration for his current restaurant, Puritan & Company–a refined yet rustic neighborhood eatery in Cambridge’s Inman Square featuring farmers’ market fare. Gilson began making a name for himself in the Boston area in 2007, when he opened the Garden at the Cellar in Cambridge. He left in 2011 to launch a series of successful restaurant ventures, including Eat at Adrian’s, Cape Cod.

Marcus Gleadow-Ware
Greydon House

Marcus Gleadow-Ware

Executive Chef

Greydon House
Nantucket, MA

Marcus Gleadow-Ware brings over 20 years of experience at Michelin starred to Greydon House. Born and raised in London, his family would go on European expeditions with the Michelin Guide his father “followed like a religion”. Marcus washed dishes at a gastropub as a teenager, falling in love with the unique energy of the restaurant kitchen and never looked back. At sixteen he apprenticed at Savoy Hotel. Marcus enrolled in Académie Culinaire de France and received the Eurist prize “best young chef of year”. At Cliveden House Hotel, he absorbed the principles of luxury dining, returning to London to open 1 Lombard Street.  Marcus continued at L’Escargot in London’s Soho. In Florence, he landed a job after knocking on the backdoor of a restaurant near Ponte Vecchio. He returned to London to open The Clerkenwell, was named Head Chef and helped launch its sister restaurant, The Chancery. He continued at two Michelin starred The Square. Charlie Palmer recruited Gleadow-Ware at Aureole, NY later anointing him Executive Chef after its move to One Bryant Park. He consistently maintained its Michelin star. Chef Gleadow-Ware was 2016 commencement speaker at The Culinary Institute of America Hyde Park.

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Robert Gonzalez
Cultivar

Robert Gonzalez

Executive Pastry Chef

Cultivar
Boston, MA

Driven to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest. Gonzalez studied to be a pastry chef at Miami Culinary Institute and upon graduation was selected as an intern at Tuyo Restaurant, where he worked his way up to Head Pastry Chef under mentors Chef Norman Van Aken, Pastry Chef Max Santiago and Chef Victor Santos. In 2015, Gonzalez made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca, during which time he was recognized as an Eater Young Guns Semi-Finalist. At Cultivar, Gonzalez’s pastry department features an in-house bread program and selection of rotating, produce-driven desserts to complement Chef Dumont’s menu.

Brandt Gould
ATLAS

Brandt Gould

Co-Owner & Chef

ATLAS
Nantucket, MA

Brandt Gould, co-owner and chef, brings more than twenty-five years of restaurant experience in both culinary and management roles to ATLAS. Brandt was the founder, designer and operator of Cambridge Street Victuals, an urban-themed bar and grill on Nantucket. Over the years he has had the benefit of knowing and working with celebrated chefs from Boston, New York and California. An artist at heart, Brandt's experience outside of restaurants has been as a sculptor and painter. He is a graduate of the University of Massachusetts, Amherst School of Fine Arts.

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E.J. Harvey
The Sea Grille

E.J. Harvey

Chef/Owner

The Sea Grille
Nantucket, MA

E.J. Harvey has been a chef on Nantucket for over 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. Since its opening, the SeaGrille has earned a reputation as one of the island's finest restaurants, consistently offering outstanding cuisine and warm hospitality.

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Mayumi Hattori
The Club Car

Mayumi Hattori

Chef/Partner

The Club Car
Nantucket, MA

Chef Mayumi Hattori has 13 years of cooking experience in award- winning kitchens ranging from Craigie Street Bistro to Toro to Straight Wharf Restaurant. She’s trained under several James Beard winners, including Tony Maws, Ken Oringer and Jamie Bissonnette. In 2014 Mayumi was awarded the Rising Star Chef designation. However, her strongest culinary influence was at the age of six, helping her Grandmother prepare simple and rustic, yet incredibly flavorful, Spanish dishes from humble ingredients. Her mother honored her Spanish roots as well as her husband’s Japanese traditions. Unknowingly, Mayumi grew up on fusion-style cooking. Despite an innate sensibility for cooking, it wasn’t until age 26 that she turned her passion into a profession. After studying psychology at UC Berkeley, Mayumi attended California School of Culinary Arts. She honed her craft under mentors Alex Scrimgeour in Los Angeles, and later Amanda Lydon and Gabriel Frasca in Boston. Mayumi draws on diverse influences from Spanish/Mediterranean to Asian to Californian. She fosters a kitchen culture that exudes great warmth and hospitality, balanced with precision and perfectionism. Her vision is a place where she can cook from the heart creating thoughtful, healthy, original dishes best enjoyed with a delicious drink and good company. 

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Ben Herriman
The Summer House

Ben Herriman

Executive Chef

The Summer House
Nantucket, MA

Born in 1968 in Chicago Illinois, Ben apprenticed in New York City to the French-trained Master Chef, Dennis McNeil, for four years at the Sofi restaurant, 5th avenue, Manhattan. Benjamin has traveled extensively since his early training and has had the pleasure to work and learn in many interesting places, building an extensive repertoire of classic and creative dishes. Ben has lived and worked in New York, New Orleans, Dublin Ireland, Washington DC, San Pedro Belize and Utila Honduras, to name a few, as well as Nantucket, where he started with Tracy Root, at Cioppino’s, on Broad St. for eight years, then onto The Club Car, previously on Main St., and most recently 29 Fair St., housed in a beautiful historic inn on Fair St.

This year Benjamin has been asked to oversee the back of house operations as the Executive Chef for The Summer House, 29 Fair Street, and the poolside Bistro in Siasconset. 

Neil Hudson
Bartlett's Farm

Neil Hudson

Executive Chef

Bartlett's Farm
Nantucket, MA

Executive Chef at Bartlett’s Farm, Neil Patrick Hudson has excelled 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.

Chef 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, and Cape Cod Life.

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Matt Jennings
Townsman

Matt Jennings

Executive Chef and Owner

Townsman
Boston, MA

With four James Beard Foundation Award nominations for Best Chef: Northeast, four Cochon 555 wins, and a spot on Food & Wine's "40 Under 40 Big Thinkers In America" list, chef Matt Jennings is recognized nationally for his bold, lusty cooking and dedication to New England locality through artisan and seasonal ingredients. After a decade of success with his restaurant Farmstead in Providence, Matt returned to his native city of Boston in February 2015 to open Townsman, a New England brasserie that pays homage to his deep roots in the area, showcasing his commitment to locality and love of the Northeast. Townsman was named one of Esquire Magazine's Best New Restaurants in America; USA Today named it one of the 10 Best New Restaurants in the country; and Food & Wine included Townsman in their list of ten Restaurants of The Year. In October 2017, Matt released his debut cookbook: Homegrown: Cooking From My New England Roots (Artisan Books).

Carolyn Johnson
80 Thoreau & Mooncusser Fish House

Carolyn Johnson

Chef

80 Thoreau & Mooncusser Fish House
Concord, MA & Boston, MA

For two decades, Carolyn left her mark on Boston’s culinary scene. From rocking wood grills at Stan Frankenthaler’s Asian-inspired Salamander, to time at Icarus, Chris Douglass’ former New American restaurant, Carolyn honed her knowledge and expertise. Before joining partners Ian Calhoun and Vincent Vela to open 80 Thoreau, Carolyn was Chef de Cuisine at the highly praised Rialto Restaurant. Over seven-years under Chef Jody Adams, Carolyn worked closely on Rialto’s 2007 re-conception.  80 Thoreau, a progressive New American restaurant in historic Concord, Massachusetts, earned a three star review from The Boston Globe as well Boston magazine’s “Best New Restaurant, West of Boston.” Carolyn earned recognition as Food & Wine “People’s Choice” finalist for three consecutive years. Carolyn is committed to preparing locally sourced cuisine showcasing creative, seasonal dishes that embellish New England ingredients and traditions with French technique. She brings this level of dedication to Mooncusser Fish House. The menu highlights locally sourced fish, alongside sustainable alternatives. When not in the kitchen, Carolyn is active in Chefs Collaborative.  She has been involved with Women Chefs and Restaurateurs, Share Our Strength and the Greater Boston Food Bank. In her free time, she enjoys traveling, hiking, and home brewing with her husband.

Joseph Keller
Company of the Cauldron

Joseph Keller

Executive Chef

Company of the Cauldron
Nantucket, MA

Chef Joseph Keller was just 12 years old when he first worked in a professional kitchen, filling in for a cook at his mother's restaurant in Maryland.  At 16, Keller trained under Gustanzo Pucillo at the acclaimed Petite Marmite Restaurant in Palm Beach, Florida.  He fell in love with Nantucket after being named Sous Chef at the Club Car restaurant and then chef at Cliffside Beach Club and the Woodbox Inn, all located on the island.  After furthering his culinary training in France, in 1994 Keller and his brother, Thomas, transformed the French Laundry in Yountville, California into what many food writers have called America's greatest restaurant.  He later opened Bouchon, another collaboration with his brother, in Napa; and Josef's Brasserie, Como's Restaurant, and Bistro Zinc in Las Vegas, the latter which housed a school where Keller taught his famed provincial French techniques.  He is thrilled to be back in Nantucket as Company of the Cauldron's executive chef.

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Tyler Kinnett
Harvest

Tyler Kinnett

Executive Chef

Harvest
Cambridge, MA

Tyler Kinnett currently helms Harvest Restaurant in Cambridge, Massachusetts as Executive Chef.  At 19, he moved to Vermont, working part-time at various restaurants while attending the New England Culinary Institute in Montpelier. Upon graduating, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the famed Hamersley’s Bistro. Following, he cooked at Fenway Park for the 2010 in the EMC Club. Next, under Chef Geoff Gardner at Sel de la Terre, Kinnett learned to never stop pursuing greatness through high standards and hard work, as well as how to run a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he worked with a number of talented Boston chefs. Kinnett joined the team at Harvest in 2012 as sous chef, where he could showcase his produce driven cooking in a seasonally rotating menu. Kinnett took a short sabbatical to work at Paul Kahan’s Publican (Chicago) and spent time at Thomas Keller’s Michelin-starred Per Se. Kinnett was appointed Executive Chef at Harvest in 2015, taking the reins of the New England culinary institution as it celebrated its 40th anniversary.

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Gabriel Kreuther
Gabriel Kreuther

Gabriel Kreuther

Chef/Owner

Gabriel Kreuther
New York, NY

During the first decade of his career, Gabriel created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland. Gabriel began at La Caravelle and Restaurant Jean-Georges before becoming Executive Chef of Atelier in the Ritz-Carlton and The Modern. Kreuther was one of Food & Wine’s Best New Chefs and received a James Beard Foundation award for “Best Chef: New York City.” In 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther, where he combines his classic French training and Alsatian heritage with his love of New York City. Gabriel Kreuther received The AAA 5 Diamond Award, Best New Restaurant of the Year by New York’s Village Voice, 3 Stars from the NY Times and one Michelin Star and was recently named one of the top 10 restaurants in the United States by The Daily Meal and one of “The 9 best new restaurants in The World, 2016” by Robb Report. In 2016, Kreuther teamed up with Gabriel Kreuther pastry chef Marc Aumont to open Kreuther Handcrafted Chocolate next door. Kreuther serves on the Bocuse d’Or Culinary International Council coaching the U.S. team towards their 2015 silver medal, and mentored the 2017 U.S. team during their gold medal world championship win.

Eric Lawhon
Station 21

Eric Lawhon

Chef

Station 21
Nantucket, MA

Eric was born and raised in Houston, Texas. After graduating culinary school in 1997, he moved to Austin, Texas. There he worked for a restaurant group with multiple concepts ranging from catering, to upscale casual, to fine dining. In 2001, Eric received the opportunity to work at a Relais & Châteaux property, Il Bottaccio, in Tuscany. By 2002, he was back in Austin working with the same restaurant group at their fine dining restaurant, Jeffrey’s of Austin. In 2005, Eric returned to his hometown of Houston to open and oversee the kitchens of two wine & tapas bars called Cova. 2011 brought Eric to the Island of Nantucket with the opportunity to open the restaurant, Pazzo. Today, still working for the same restaurant group that opened Pazzo, Eric oversees the kitchen at Station 21.

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5/17/18

Geoff Lazlo

Geoff Lazlo

Executive Chef

Greenwich, CT

Geoff’s career cooking over the past 18 years has taken him from Alice Waters’ kitchen at Chez Panisse in Berkeley, California, to Blue Hill at Stone Barns in the lower Hudson Valley, to Gramercy Tavern in New York City, where he was sous chef for 5 years. In 2012, he moved his family home to Greenwich, Connecticut to become the Executive Chef of leFarm and The Whelk in Westport. During that time he met and created formative relationships with many local farmers and artisans. In 2015, he founded and opened his first restaurant, Mill Street Bar & Table in Greenwich where he received a ‘VeryGood’ rating from the New York Times and received various local accolades including the Most Innovative Chef 2016 at the Greenwich Wine & Food Festival, Best Chef 2018 and Best American Restaurant 2018 from Connecticut Magazine and won first place in the Hudson Valley Farmhouse Ale competition in 2017. In January of 2018, Geoff left Mill Street to create several new concepts that highlight his passion for seasonal and local food, including a farm to table catering and event company, Geoff Lazlo Food.

When Geoff was five years old he turned his sandbox into a garden. Today he is still tending to his own plots at the Greenwich Community Gardens and in his own backyard, as well as teaching others in the local community to build gardens and grow their own food. He frequently speaks on the topic of Real Food. He is a champion for local charities such as the Make a Wish Foundation and teaches sustainability and gardening  to 4th graders at the local elementary school. He has been honored to cook for notable individuals such as his 6 year old son, Lucas, and President Barack Obama. When he is not cooking or working in his gardens, in his free time he can usually be found tinkering with his vintage Land Rover Defender 90, brewing beer, dreaming about owning a vineyard or hanging around with his family, who all love to eat.

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Michael Lombardi
SRV

Michael Lombardi

Chef & Partner

SRV
Boston, MA

SRV Chef/Partner Michael Lombardi was named one of Zagat’s 2015 “30 Under 30”.   His big, Italian family enjoyed Sunday suppers of enormous antipasto plates, pasta and homemade pizza. His grandparents grew a garden of vegetables to pickle and can. Lombardi went to Boston University for business but got a front-of-the-house position in a casual Italian restaurant finding himself in the kitchen asking questions. He followed his passion at Culinary Institute of America, then pursuing an externship in Umbria, Italy at Lorenzo Polegri’s Zeppelin where Michael met his SRV Partner, Kevin O’Donnell.  Returning to New York, Michael staged at del Posto and then became Garde Manger. Michael and Kevin, were hired to open a bistro, L’Office, in Paris. It was a huge success but they left Paris due to work permits. Michael joined Kevin at the Salty Pig in Boston. Short for Serene Republic of Venice, SRV features a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order, hand milled pastas, and polenta with braised meats.  Michael lives in Boston with his wife who is also a chef in the area.

Barbara Lynch
Barbara Lynch Gruppo

Barbara Lynch

Chef and Author

Barbara Lynch Gruppo
Boston, MA

James Beard Award-winner and Relais & Châteaux Grand Chef, Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents in her early twenties, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to her native Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill. Now at the helm of Barbara Lynch Gruppo, Barbara oversees seven celebrated culinary concepts including No.9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton, and employs a staff of over 250. Barbara is also the author of Stir: Mixing It Up in the Italian Tradition, which received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara is currently working on her second book, a memoir, which will be published in 2017. Barbara has received numerous accolades over the years. In 2014, she received her second James Beard Foundation Award, this time for “Outstanding Restaurateur”; she is the second woman ever to receive this honor. 

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Colin Lynch
Bar Mezzana

Colin Lynch

Chef & Partner

Bar Mezzana
Boston, MA

A lifelong New Englander, Colin grew up in Newburyport, Massachusetts and received his Bachelor’s Degree in Professional Studies at the Culinary Institute of America before settling in Boston. During his time at the CIA, he completed an internship at Chef Barbara Lynch’s flagship restaurant No. 9 Park and returned to work with Barbara following his graduation. He was on the team there as Chef Barbara Lynch received her James Beard Award for “Best Chef Northeast” in 2003. Colin was then promoted to the role of Chef de Cuisine at No. 9 Park starting in 2004. During this time, as Chef Barbara Lynch expanded to the South End with B&G Oysters and The Butcher Shop, Colin helped her develop menus and the teams.

In 2007, he took on the expanded role of Executive Chef for the Gruppo, where he was responsible for the Gruppo’s entire Back of House operations, including menu development, training, quality control, and supervision of all the Gruppo’s restaurants’ Chef de Cuisines. This role included planning the Gruppo’s new Fort Point restaurants in the FP3 development, Drink, Sportello, and Menton. While leading the opening of Menton, Colin’s efforts resulted in Menton achieving Boston’s first Relais & Chateaux designation, being nominated by the James Beard Foundation for “Best New Restaurant” in 2011, being named by Esquire as one of the best new restaurants in the country, and receiving The Boston Globe's first four-star review from food editor, Devra First.

In June 2016, Colin opened a restaurant of his own with wife Heather Lynch and former Gruppo colleague Jefferson Macklin. Bar Mezzana, located in Boston's South End, has received rave reviews from local press and guests who praise the inspired crudo, handmade pastas, and warm hospitality.

Liam Mackey
The Nautilus

Liam Mackey

Chef/Owner

The Nautilus
Nantucket, MA

Chef/Owner Liam Mackey opened The Nautilus with Stephen Bowler and Clinton Terry in May of 2014 to much island fanfare. The menu is focused around unique and vibrant small plate offerings as well as large multi-person “feast” selections. It is very much a New England restaurant with a coastal/seafood base, paired with inspiration rooted in Asian flavors and ingredients of the haute street food variety. His innovative menu reflects his skills and style in the sleek new restaurant with an extensive wine and cocktail program. Boston Magazine named it "Best Bar on Nantucket." Liam has earned rave reviews both on and off the island and will continue to do so with The Nautilus being one of the island's year-round restaurants. 

Liam has over ten years of experience on Nantucket, having previously worked at The Pearl, Boarding House and Corazon del Mar including five years as Chef de Cuisine at the Pearl from 2009 to 2014. He also worked in Boston under Chef Ken Oringer at three of his establishments before making Nantucket his official home. 

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Linkie Marais

Linkie Marais

Lifestyle Expert and Chef

Boston, MA

Beauty queen, award-winning baker and grill master make Linkie Marais more than your average chef. With a love for exploring, cooking and the outdoors, her “will to grill” stems from her unique blend of South African and Southern roots. Born in Evander, in northeastern South Africa, Linkie was raised in the kitchen, helping her mother prepare daily meals. Without abundant fresh ingredients, she inherited her mother’s creativity, to create fresh and original meals. Immigrating to the U.S. in 1999, Linkie and her family settled in Tupelo, Mississippi where she began piping cakes for a local catering company. Upon obtaining a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie's career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts’ acclaimed Montilio’s Bakery. After discovering her love for grilling during a Big Green Egg® competition, Linkie’s passion took her career in a new direction. Her meat-filled and resourceful South African culinary upbringing has had a tremendous impact on her cooking flair, Linkie is considered the best among the few females who have mastered the art of grilling. 

Brian Mercury
Oak + Rowan

Brian Mercury

Executive Pastry Chef

Oak + Rowan
Boston, MA

As executive pastry chef for the opening team of Caswell Restaurant Group’s third restaurant Oak + Rowan, Brian Mercury’s pastry program focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions include house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. He was executive pastry chef for Himmel Hospitality’s Harvest, where he garnered local and national recognition including Food & Wine “People’s Choice Best New Pastry Chef, East Region 2013,” Boston Magazine “Boston’s Best Pastry Chef 2014,” and Improper Bostonian “Boston’s Best Desserts 2013.”From Rochester, NY, Brian developed a sweet tooth helping his grandmother make cookies and desserts. His father suggested a culinary education, and he received his Associates in baking and pastry arts from the Culinary Institute of America, along with a Bachelors in food management from Rochester Institute of Technology. Brian arrived in Boston in 2004 and worked for Peter Davis, Executive Chef of The Charles Hotel, with Executive Pastry Chef Dan Angelopolus and Rialto’s Executive Pastry Chef Susan Abbott.

When not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason.

Rebecca Moesinger
45 Surfside Bakery & Cafe

Rebecca Moesinger

Chef and Owner

45 Surfside Bakery & Cafe
Nantucket, MA

Award-winning Boston pastry chef and entrepreneur Rebecca Moesinger established a successful fine European bakery on the south shore before moving on to pursue her dream of opening a café on the beautiful island of Nantucket. Rebecca was the founder of Konditor Meister, a nationally recognized bakery, winner of Best of Boston and Best of The Knot. Rebecca has prepared cakes for many well-known people such as TV host, Kathie Lee Gifford and presented the "best wedding cake across America" on the Today Show. Rebecca continues to craft beautiful wedding cakes and pastries at 45 Surfside Bakery & Cafe on Nantucket. Her vision is for families to stop by on the bike path on the way to Surfside beach and grab a bite to eat. 45 Surfside offers an array of soups, salads and sandwiches as well as beer and wine.

Anthony Nastus
Le Languedoc Bistro

Anthony Nastus

Executive Chef

Le Languedoc Bistro
Nantucket, MA

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 made his way 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.

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Scott Osif
Galley Beach

Scott Osif

Executive Chef

Galley Beach
Nantucket, MA

Raised in Central Pennsylvania, Scott began in 1996 in the nearby Hummingbird Room at age of nineteen.  Scott fostered a passion for fresh, local, and sustainable ingredients, by utilizing the restaurant’s own organic garden and regional products. Moving to Philadelphia’s Le Bec Fin, allowed Scott to further his culinary pursuits and broaden his fine dining horizons. To test the hypothesis “if you can make it here you can make it anywhere,” Scott moved to New York City taking his first Sous Chef position at The Cub Room, and by twenty-five Scott was ran the busy kitchen as Executive Chef. He chose to embark on his first culinary exploration of Europe, upon his return Chef Osif took Sous Chef position at Galley Beach on Nantucket Island. In 2005, Scott’s hard work and passion culminated in being named Executive Chef at Galley Beach from 2005-2012, hands on as through the multi-million dollar renovation. In 2013, Chef Osif explored culinary opportunities off island opening Fairsted Kitchen in Brookline, MA, as Executive Chef and receiving 3 of 4 stars from the Boston Globe. He has also opened Afterhouse in Nantucket and consulted in New York City with industry friends at Glasserie and Café Cluny.

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Kevin O’Donnell
SRV

Kevin O’Donnell

Co-Executive Chef and Partner

SRV
Boston, MA

Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. At an Italian restaurant at age 16 the chef encouraged him to attend Johnson & Wales. Kevin staged at Lorenzo Polegri’s Zeppelin in Umbria. Returning to RI he became Chef de Cuisine at Trattoria del Corso.  He was offered sous chef position at Zeppelin where he crossed paths with CIA extern, Michael Lombardi. Kevin stayed two years. He worked at Castle Hill Inn in Newport. Kevin staged at del Posto where Michael was his boss, they received 4 stars from the New York Times. Kevin was hired to open a Parisian bistro as Executive Chef and brought Michael with him. L’Office got 3 of 4 stars in daily papers and Bon Appetit, Vogue and Elle named L’Office “Best Bistro in Paris”. The duo left Paris due to work permits. CODA Group owners hired Kevin to run the Salty Pig and Michael joined the team. The duo opened SRV, Serene Republic of Venice featuring a wine bar for cicchetti and a dining room where for composed dishes: risotto made to order,  hand-milled pastas, and polenta with braised meats.  Kevin and his wife live in Boston. 

Thomas Pearson
Brant Point Grill

Thomas Pearson

Executive Chef

Brant Point Grill
Nantucket, MA

Chef Thomas William Pearson is Executive Chef at the Brant Point Grill, located within the iconic White Elephant hotel on Nantucket, Massachusetts.

With more than 10 years of culinary experience, Pearson has also held chef positions at The Fearrington House Restaurant, a Relais & Châteux property in North Carolina, as well as the Pipe and Glass Inn and The Star Inn, both Michelin-starred restaurants in the UK.

Pearson relocated to Nantucket from the UK after falling in love with the island’s natural beauty – the vast open spaces, hidden forests, salt marshes, barrier beaches and dirt trails.

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Seth & Angela Raynor
The Boarding House & The Pearl

Seth & Angela Raynor

Executive Chef/Owner

The Boarding House & The Pearl
Nantucket, MA

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 including 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 over 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.

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Sigal Rocklin
The Reluctant Panther

Sigal Rocklin

Executive Chef

The Reluctant Panther
Manchester, VT

Executive Chef Sigal Rocklin grew up in a small town in northern Israel. After finishing service in the Israeli Navy, Sigal came to the United States to travel. She began her kitchen career as a dishwasher but quickly realized she shared her father’s passion for cooking. This same passion led her to Vermont, where she attended the New England Culinary Institute. During her time at NECI, Sigal not only fell in love with Vermont, but her husband too. Upon graduating from culinary school, Sigal continued her travels through the United States working in numerous states including California, Idaho and Wyoming. Once it was time to settle down, Sigal and her husband knew without question that Vermont was their first choice. The sense of community and abundance of local farms and purveyors was the main draw to Vermont, as Sigal remained focused on her culinary career. For Sigal, coming to the Reluctant Panther Inn and Restaurant felt like coming home. Her passion for food grew as she created a strong farm-to-table kitchen through close relationships to the local farmers, producers, and the team at the Reluctant Panther.

Bruce Sacino
The Westmoor Club

Bruce Sacino

Executive Chef

The Westmoor Club
Nantucket, MA

Executive Chef, Bruce Sacino has been with The Westmoor Club since 2013.  He came to Nantucket after several years as the Director of Culinary Operations at Augusta National Golf Club in Augusta, Georgia. Previously, Chef Sacino served the administrations of three governors as the Executive Chef and Food and Beverage Manager of the South Carolina Governor’s Mansion in Columbia, S.C. He is a graduate of Johnson & Wales University; a one-time ACF Chapter “Chef of the Year”; and a Hospitality Assoc. of South Carolina’s “Chef of the Year.”

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Michael Scelfo
Alden & Harlow / Waypoint

Michael Scelfo

Chef/Owner

Alden & Harlow / Waypoint
Cambridge, MA

Chef Michael Scelfo’s career path was never linear. Twists, turns and travels in between brought him to this moment.  His second restaurant project, Waypoint signals a natural next step along his culinary journey. The menu reflects his forward-thinking approach to coastally-inspired fare - marrying his time spent along the Atlantic and Pacific shores. At his award-winning Alden & Harlow, he extended the concept of the domestic kitchen table into his first owned and operated restaurant. In the iconic Casablanca restaurant space in Cambridge, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, ultimately cooking from the heart. In September 2016, Conde Nast Traveler named Alden & Harlow one of the Best Restaurants in the World. In 2016, the James Beard Foundation honored him as a semifinalist for Best Chef Northeast. In 2016, Boston Magazine honored Alden & Harlow with Best Restaurant: General Excellence. Scelfo’s fans are on board for the next stage of the journey.  In The New York Times, writer Jason Tesauro said Waypoint is vibrant enough for a happy hour pop-in, yet intimate enough for after-dark canoodling over caviar and cocktails. Boston Magazine awarded Waypoint three-stars.

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Jeremy Sewall
Row 34, Island Creek Oyster Bar, Les Sablons

Jeremy Sewall

Chef and Partner

Row 34, Island Creek Oyster Bar, Les Sablons
Boston, MA

Although born in New York, Jeremy Sewall, has the heart of a New Englander. He began at White Barn Inn, Maine, then worked for Albert Roux in London and Amsterdam, then at L’Espalier, Boston. While Executive Chef of Lark Creek Inn, Larkspur, CA he was nominated Rising Star Chef by the James Beard Foundation. Back in the Northeast he was opening Executive Chef at Great Bay restaurant (now Island Creek Oyster Bar). Lineage opened with wife Lisa was recognized by Bon Appetit, Food & Wine, Boston Magazine, and awarded three-stars by The Boston Globe. After collaborating at Eastern Standard Kitchen & Drinks with owner Garrett Harker they brought Island Creek Oyster Bar to Boston with founder Skip Bennett. The trio later opened Row 34 followed by Row 34 Portsmouth, NH, and a Island Creek Oyster Bar, Burlington, MA. Jeremy opened Les Sablons in 2017. Jeremy’s New England Kitchen: Fresh Takes on Seasonal Recipes with Erin Byers Murray was nominated by James Beard. Jeremy co-authored Oysters: A Celebration in the Raw, with Marion Swaybill. Dedicated to the diversity of New England seafood and passion of the people who bring it to us, for Chef Jeremy Sewall, it’s in his blood.

Johnny Sheehan
NAHITA

Johnny Sheehan

Executive Chef

NAHITA
Boston, MA

Johnny’s first job was at 14 washing dishes. As a young adult, he peered into the Boston restaurant scene while making deliveries as a tractor trailer driver.  This reignited his passion for cooking. He earned his degree at Le Cordon Bleu Cambridge. While at Le Cordon Bleu, Johnny’s passion impressed his instructors and they invested hours of time beyond the school day teaching him about molecular gastronomy and open Asian markets. While still in school opportunity knocked when he worked with Chef Ken Oringer at Boston’s renowned Clio. He then worked alongside Chef Chris Gould at Clio’s notable sushi bar, Uni. Taking the reins at The New World Tavern, Plymouth, MA, Sheehan’s menu along with their beer selection won Boston Magazines “Best casual restaurant south of Boston.” Johnny Sheehan’s passion for cooking and unwavering attention to detail combined with his unique take on Asian-inspired cuisine is evident when you speak to him and have the pleasure of sampling his dishes. Currently Executive Chef of Liquid Art House, he is constantly inspired by the ever-changing art installations brought into the restaurant/lounge/art gallery by owner Ruta Laukien, he creates modern American cuisine with world-class flavor and techniques.

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Lydia Shire
Scampo

Lydia Shire

Chef and Owner

Scampo
Boston, MA

Born in Brookline, Massachusetts Chef Shire had three children with former husband Tom Shire.  She waited tables at the famous Pall Mall jazz club, but cooking and baking were her passion.  In 1971, Lydia baked a butter cream cake and took it on an interview at Maison Robert, Boston, and got a job as “kitchen grunt”. Lydia wanted a spot on the hot line with the boys, took a leave of absence, hocked her wedding ring, and went to London to register at Le Cordon Bleu. Back in Boston she worked up to head chef of Maison Robert. She also worked at Harvest, Copley Plaza Café, Parker House and as Executive Sous Chef at Seasons at the Bostonian Hotel with Jasper White, eventually becoming Executive Chef.  In Los Angeles she became first female chef of Four Seasons Beverly Hills.  There Great Chefs Television first taped her for their Great Chefs of the West series. Back to Boston she opened Biba which closed after September 11, 2001.  It reopened as Excelsior Restaurant and owners hired Shire as Executive Chef.  She left in 2005 to open and run Scampo.  in 2013, Restaurant News inducted her into their Fine Dining Hall of Fame.

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Justin Shoults
Brine & Oak + Rowan

Justin Shoults

Executive Chef

Brine & Oak + Rowan
Newburyport, MA & Boston, MA

When Chef Justin Shoults made the decision to depart Nantucket’s famous Oran Mor Bistro for Newburyport, the restaurant for which he was being hired did not exist. His instincts were to trade the sure bet of a popular coastal restaurant at which he was well-established, for the adventure of being in on the ground floor for Caswell Restaurant Group’s highly anticipated follow-up restaurant, BRINE. He has never looked back. As BRINE’s Executive Chef, the affable and innovative Chef Shoults challenges his kitchen team by example to best themselves daily with creatively presented fish delicacies, sophisticated chowders, sumptuous dessert finales and hearty meats crowned with beautiful local harvests and brined components. His goal: to make you hungry at first glance. His colorful Instagram posts chronicle his immaculate attention to presentation and well-considered flavor pairings.  At Oak + Rowan, Chef Justin brings the heart and soul of Caswell Restaurant Group to Boston diners through small plates and heartier options that showcase land and sea in a new light—composed seafood and heartier large options like prime steak, an array of crudos, and an elevated domestic and international caviar program served by sample or by the ounce in classic and untraditional sets.

Richard Silvia
The White Horse Tavern
Robert Sisca
Bistro du Midi

Robert Sisca

Executive Chef

Bistro du Midi
Boston, MA

Executive Chef Robert Sisca is one of New England’s true culinary talents. Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations.

Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. After working with Rhode Island based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Bistro du Midi. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three star review from The Boston Globe as well as an “A” rating from The Boston Herald.

Bistro du Midi has evolved from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. In particular, his raw bar, crudo and seafood selections surprise and delight the senses.

 

Amie Smith
AMIE Bakery

Amie Smith

Pastry Chef & Owner

AMIE Bakery
Osterville, MA

Amie Smith has always loved baking and watching both friends and family enjoy her creations. Maybe it’s because of her lifelong obsession with Julia Child, or maybe it’s because she grew up elbow-deep in her father’s stockpots of batter. Either way, after more than two decades of working as a corporate writer in Manhattan and a teacher at Northeastern University, this pastry chef at heart couldn’t ignore the call any longer.After completing the professional pastry program at the Institute of Culinary Education in New York City, Amie set out on a mission to share her love for authentic, scratch-baked pastries and cakes. In 2014 she opened AMIE Bakery in Osterville, MA, which has been awarded Best Bakery each consecutive year since opening. Her favorite desserts from childhood are often the inspiration for what’s featured in the bakery cases. Along with traditional pastries, cakes, and cookies, AMIE serves savory items for breakfast as well as homemade soups and sandwiches.With the bakery’s popularity, Amie is now entering the next phase of the journey. In 2018, AMIE Bakery is building a second location on Main Street in Osterville where she and her team will be able to further expand its offerings.The bakery was also featured on WVCB-TV’s “Chronicle” and articles have appeared in several publications such as Cape Cod LIFE, Cape Code Home, Cape Cod Magazine, Edible Cape Cod, and The Cape Cod Times.Whether she’s baking for others, or showing people how to bake their own treats, Amie’s at her best when she’s in the kitchen, right back where it all began.

Andrea Solimeo
Ventuno

Andrea Solimeo

Chef and Owner

Ventuno
Nantucket, MA

Andrea Solimeo, Chef-Owner, of Ventuno restaurant spent years cooking in Italy. He spent most of his time in the celebrated kitchens of Emilia-Romagna, where, he focused heavily on pasta. At Ventuno, he strives to bring forth the soul of Italian cooking, within the framework of Nantucket and New England.

John Tesar
Knife Dallas

John Tesar

Executive Chef and Partner

Knife Dallas
Dallas, TX

John Tesar has made Knife Dallas a sophisticated destination for in-house dry-aged steaks sourced from nearby Texas farms. Tesar’s career in fine dining stems from his upbringing in Manhattan and the Hamptons. Classically trained at Paris’s La Varenne Ecole de Cuisine, Tesar worked at Westhampton’s Club Pierre for six years, ultimately purchasing it. He furthered his craft at iconic NYC restaurants before joining Rick Moonen in Las Vegas at RM Seafood. Dallas drew Tesar to Rosewood Mansion on Turtle Creek as executive chef, rapidly garnering two five-star reviews. He later opened Spoon Bar & Kitchen gaining immediate recognition by Condé Nast Traveler, Bon Appétit, and Esquire. Knife earned recognition from Eater National’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016, Gayot’s “Top 10 Best Steakhouses” 2017, and a feature on Esquire Network’s “Restaurant Revolution”. A four-time James Beard “Best Southwest Chef” semifinalist, two-time contestant on Bravo’s “Top Chef,” and winner of Food Network’s “Extreme Chef,” Tesar’s national media presence includes appearances on “The Today Show”,  “The Early Show”, The New York Times, Food & Wine, New York Magazine, and more.

Brooke Vosika
Sawkill Creek

Brooke Vosika

Consulting Chef

Sawkill Creek
Woodstock, NY

Brooke Vosika, owner of Sawkill Creek in Woodstock, NY, is the former Executive Chef of the Four Seasons Hotel Boston. He was one of the most tenured chefs, spending a record 32 years with The Four Seasons Hotels and Resorts. Chef Vosika started his career at their property in Washington D.C. He then went on to Chicago, Seattle, Atlanta, and then New York all before Boston.  Vosika oversaw the Boston hotel’s food and beverage outlets including the bustling Bristol Lounge, heralded as “Boston’s living room,” as well as banquet functions and In-Room Dining. Collectively, these outlets were serving well over half a million guests annually. Vosika’s career has brought him around the world and delivered awards from the prestigious Bocuse d"Or, James Beard Foundation, Improper Bostonian Magazine and Boston Magazine. He is now a consulting chef in the Berkshires, Hudson Valley, New England and an avid art and wine collector. He enjoys developing new culinary concepts with fresh ideas.

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Kim Watson
Mountains of Sugar

Kim Watson

Pastry Chef

Mountains of Sugar

Chef Kim’s passion for food started young, baking with her grandmother on Sundays. She was a natural at baking, winning prizes in her hometowns Agricultural fair for her baked goods. What started as a hobby, quickly became a passion. Kim realized she could make a career doing something she loved and decided to attend Johnson & Wales University to earn her Baking & Pastry Arts Degree. While in college working for Delaware North Companies, she made connections to Tanglewood in Lenox, MA. After three summers of working and living in the Berkshires, and back and forth to Boston, she took a leap of faith and moved there full time to pursue her dream of becoming a Pastry Chef, taking the role as the Pastry Chef at Blantyre in Lenox, MA. She is now the Founder and Pastry Chef of Mountains of Sugar. She can be found at Field and Cellar at the Thornewood Inn in Great Barrington, MA along with Chef Jim Massey where they are creating a unique, farm to table dining experience.

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Matthew Weingarten
Dig Inn

Matthew Weingarten

Chef and Culinary Director

Dig Inn

A self-proclaimed lover of the natural world, Matthew Weingarten’s infatuation with food is all-encompassing. An affinity developed in college—with wild bread starters and old-world botanicals—has developed into an intrinsic set of sustainable culinary practices. Matt combines a background in fine dining—at restaurants like Savoy—with large scale experience at Sodexo to bring a new level of culinary excellence to the quick service space.

As National Board Chair for Chefs Collaborative, Author of Preserving Wild Foods, and a member of The Institute of Culinary Education’s national curriculum advisory board, Matthew’s work centralizes on making sustainable practices second-nature for next generation cooks. He also enjoys a good pickle, and eating with his hands.

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Kevin Williamson
Ranch 616

Kevin Williamson

Chef/Owner

Ranch 616
Austin, TX

In 1998 Kevin Williamson opened Ranch 616, a South Texas-style icehouse reminiscent of his many years hunting and fishing in South Texas and the Gulf of Mexico. It was at these ice houses where Williamson was served his finest meals, inspiring him to create a spot similar for local Austinites. At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.

Ranch 616 and Chef Williamson have won numerous awards, from his sugar cure rub to his legendary fried oysters voted Southern Living Magazine’s “Best in the South” for three consecutive years.

Kyle Zachary
TOPPER'S at the Wauwinet

Kyle Zachary

Executive Chef

TOPPER'S at the Wauwinet
Nantucket, MA

Kyle Zachary is the 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. Zachary returned to take the reign at TOPPER’S in 2010. 

Zachary’s seasonally inspired cuisine at TOPPER'S has recently won critical acclaim from Forbes Travel Guide, Zagat, Travel & Leisure, Conde Nast Traveler and Saveur Magazine.

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Erin Zircher
Cru

Erin Zircher

Executive Chef

Cru
Nantucket, MA

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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Josh Ziskin
Ristorante La Morra & Heritage of Sherborn

Josh Ziskin

Executive Chef and Owner

Ristorante La Morra & Heritage of Sherborn
Brookline, MA

Josh Ziskin earned a reputation in Greater Boston for more than fourteen years of serving authentic Northern Italian cuisine. Josh, and his wife Jen, spent 6 months in Piedmont, Italy. Josh cooked at the highly regarded Ristorante Belvedere, and together they studied the food and wine of Northern Italy. In 2003, they opened Ristorante La Morra, naming it after the picturesque hilltop town in Barolo where they lived. It quickly became a local favorite, a destination for lovers of authentic Italian cuisine. Josh and Jen recently expanded by opening Heritage of Sherborn, serving new American Cuisine in a beloved historic location. Before branching out on his own, Josh worked as Chef de Cuisine at The Tuscan Grill in Waltham. A long-time resident of Brookline, his family owned a frame store for more than 30 years. La Morra has received rave reviews 2015 Best Italian Restaurant in Boston by Boston Magazine and 2016 Best Italian Restaurant in Boston by The Improper Bostonian. La Morra was voted one of Boston's Best 50 Restaurants by Boston Magazine 2011 and 2012. La Morra was honored by Boston magazine as both one of the ‘Best Places to Dine’ 2008 and 2005 Best Neighborhood Restaurant Brookline.

Ieva Aldins
Club Car

Ieva Aldins

Sommelier

Club Car
Nantucket, MA

Ieva Aldins fell in love with wine while working in some of San Francisco's most impassioned restaurants such as Delfina, Jardiniere and Boulevard. Since her first staff trip to Napa she was hooked. In 2009 Nantucket called her back to its shores. She first became a sommelier at American Seasons and thrived working with their award winning, domestic wine list. She is a certified sommelier, a member of the Boston Sommelier Society and is currently the Wine Director at The Club Car. Her service style is approachable, elegant and knowledgeable with a knack for figuring out people's palates. She believes a good bottle of wine is full of stories, landscapes and poetry that are meant to be pondered, but mostly enjoyed and taste best when shared.

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Eric Asimov
The New York Times

Eric Asimov

Chief Wine Critic

The New York Times
New York, NY

Eric Asimov is the chief wine critic of The New York Times and the author of “How to Love Wine: A Memoir and Manifesto.” His weekly column appears in the Dining section of The Times, and he contributes to the Diner’s Journal blog on The Times’s web site.

Before he started writing full-time about wine in 2004, Asimov wrote primarily about restaurants and food. He is a co-author of five editions of "The New York Times Guide to Restaurants", and published four editions of “$25 and Under: A Guide to the Best Inexpensive Restaurants in New York.’’

Bartholomew Broadbent
Broadbent Selections

Bartholomew Broadbent

Exclusive National Importer

Broadbent Selections

Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW, Bartholomew worked in London for Harrod’s Wine Department, Harvey’s Fine Wine Merchants and Christie’s and in Australia for Rothbury Estate and Yalumba Winery. In France, he worked in Cognac for Hennessy and in Paris for L’Academie du Vin. He moved to Montreal to work for Schenley Canada, later moving to Toronto as their Wine Consultant and worked wine sales in Ottawa. One of the world’s foremost authorities on Port and Madeira, Broadbent is credited for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989. In 1996, Broadbent Selections was founded to focus on family-owned wineries, places with personality and stories, and wines that come from the heart.  Broadbent was named one of the “fifty most influential people in the wine world” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year 2005 by Wine Enthusiast magazine and named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet.

Robert Chang
American Truffle Company

Robert Chang

Managing Director and Chief Truffle Officer

American Truffle Company
Napa Valley, CA

Robert Chang is Managing Director of American Truffle Company (ATC), which is dedicated to applying rigorous scientific methodologies to help people grow European truffles and maximize yields. Robert brings his technical training to continually push the scientific envelope in truffle cultivation. He has used his experience and knowledge in technology and engineering to help ATC client-partners design and implement electronic monitoring systems, moisture-sensing irrigation systems, drainage system and environmental monitoring systems, central to automatic collection of data and fine-tuning of truffle cultivation methodology according to client-partner-specific conditions. Distribution of truffles produced is as important as the scientific knowledge and data used to actually grow the truffles themselves. Robert also brings extensive experience in sales, marketing and business development. Robert is building brand recognition and relationships with leading chefs and truffle end users, central in the successful distribution of truffles produced by ATC’s client-partners. Based in San Francisco, Robert is a foodie who loves to cook, especially with all kinds of mushrooms. Prior to founding ATC, Robert held a multitude of management roles in product development, sales, marketing and business development in high tech. An entrepreneur at heart, Robert earned his B.S., M.S. and MBA from Stanford University. 

Christian Dalbavie
Kobrand Corporation

Christian Dalbavie

French Portfolio Specialist Northeast for Kobrand Corporation

Kobrand Corporation

Christian Dalbavie is French Portfolio Specialist Northeast for Kobrand Corporation, an established importer founded in 1944 and leading US fine wine importer. Christian started with Kobrand after several years as US brand ambassador for highly respected French producers, including Jean-Luc Thunevin owner of Chateau Valandraud in St. Emilion and Yves Cuilleron, François Villard & Pierre Gaillard’s Vins de Vienne in the Rhône, Hervé Bizeul’s Clos des Fees, Chateau Rollan de By in Médoc and Toques & Clochers, Limoux. Kobrand is the exclusive agent for an outstanding selection of fine wines.

John Greeley
Gourmet Foods International

John Greeley

Vice President of Northeast Sales

Gourmet Foods International

John Greeley was born on the Isle of Jersey (home of the Jersey cow breed) and came to America when very young. He was educated at the University of Massachusetts-Amherst and says that his career choice of professional radio announcer ended when he first tasted real, hand-made cheese. John changed course and obtained degrees in cheese grading from the University of Wisconsin, Madison and in cheese making from Washington State University at Pullman. For ten years, he operated the Cheese Division of John Dewar Meat Company and in 1990 became the founder and president of an import company. During this time, John created programs for retailers, solicited products from cheese makers, tutored and spoke to wine and gourmet food groups about New England and American specialty cheeses. Gourmet Foods International purchased John's company in 2007. John now serves Vice President of Northeast Sales for Gourmet Foods International.  John continues to champion American Specialty cheese and participates in many educational events to share his vast knowledge of this industry.

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Kerry Hallam

Kerry Hallam

Artist

Nantucket, MA

Born in 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.  We are honored each year - to have Kerry Hallam create our Nantucket Wine Festival image - used for our annual poster and all festival graphics.

David Hamburger
Acker Merrall & Condit

David Hamburger

Director of Special Events

Acker Merrall & Condit
New York, NY

David is the director of special events at the prestigious wine purveyor, Acker Merrall & Condit Company as well as the senior wine buyer. David is also the director of the Wine Workshop, America's leading series of fine and rare wine tastings and dinners and hosts at least fifty wine events a year for corporate and private clients. David has developed tasting events for many great winemakers including: Christian Moueix, Jean-Guillaume Prats, Paul Pontallier, Olivier Krug, Michel Chapoutier, Jacques Lardière, Veronique Drouhin, Erwan Faiveley, Olivier Humbrecht and Jean-Louis Chave.

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Elin Hilderbrand
Elin Hilderbrand

Elin Hilderbrand

Author

Elin Hilderbrand
Nantucket, MA

Elin Hilderbrand first discovered the magic of Nantucket in July 1993. Her recipe for a happy island life includes running, writing at the beach, picnics at Eel Point with her three children, and singing "Home, Sweet Home" at the Club Car piano bar. The Perfect Couple is her twenty-first novel.

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Ray Isle

Ray Isle

Executive Wine Editor of Food & Wine and the Wine & Spirits Editor for both Travel + Leisure and Departures

Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor for both Travel + Leisure and Departures. For Food & Wine he writes the monthly “Wine Flight” and “Bottle Service” columns; he also contributes regular magazine and online features on wine, spirits, and wine travel to all three brands. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, he has been nominated twice for a James Beard Award and has twice won the IACP Award for Narrative Beverage Writing. He speaks regularly on wine at live events and is a frequent guest on national media, appearing on programs such as Today, CNBC’s On the Money & Squawk Box, NPR’s “All Things Considered,” and American Public Media’s “Splendid Table,” among others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. 

John Knierim
Calvisius Caviar USA

John Knierim

Vice President

Calvisius Caviar USA
Italy

John’s career boasts over 40 years in the food industry; his expertise was built through a series of roles in many food departments: from bakeries, cheese shops, coffee importers, butchers, to fish mongers, all providing him with an extensive and well-rounded knowledge that makes him a go-to person in the high-end retail world. John has covered management roles for over 25 years in the supermarket trade, working at nationwide chains such as Food Emporium, Kings, and Whole Foods. He then spent 8 years with D’Artagnan creating a sales network and nationwide distribution for high end gourmet meats, game meats, exotic eggs, truffles and mushrooms. Since 2013 he has been Vice President of Calvisius Caviar USA, bringing his expertise and knowledge to the Italian company, the largest producer in the world of top grade caviars.

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Nancy Matheson-Burns
Dole & Bailey, Inc.

Nancy Matheson-Burns

President and CEO

Dole & Bailey, Inc.
Woburn, MA

Nancy is President and CEO of Dole & Bailey, Inc., part of the North East's agricultural heritage for five generations. They are one of the nation’s oldest family-owned and operated food businesses, serving the chef community for over 150 years. Nancy runs a team of committed professionals who carry on the mission to provide great food to all chefs and restaurants. After 40 years with their company, 20 years in the leadership role as President, Nancy is passionate about preserving their agricultural legacy, sourcing quality, healthy, great-tasting foods and educating the culinary community. She and the D & B Team are champions of shaping food culture, connecting with chefs, promoting sustainable practices, keeping abreast of trends and adapting to the ever-changing environment of the food / hospitality industry.  Nancy recently acquired 100% ownership of Dole & Bailey, making it a Certified Women-Owned Business – a tremendous accomplishment and one of the only women owned USDA federally inspected establishments in the US. 

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Philippe Newlin
Duclot La Vinicole NY

Philippe Newlin

Director

Duclot La Vinicole NY
New York, NY

Philippe Newlin runs Duclot La Vinicole USA, a top Bordeaux wine-importing house owned by the Moueix family of Petrus fame. He is a long-time wine educator with wine-course teaching responsibilities at Columbia Business School, Yale’s School of Management, The Wharton School, and HBS. Philippe started in the wine trade as the Tasting Director of Wine & Spirits Magazine before moving into wine importing. He holds the Diploma degree of the Wine and Spirits Education Trust of London, the highest professional accreditation of this trade-oriented body. 

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Robin Kelley O'Connor
RKO Vine Global Wine Consultants

Robin Kelley O'Connor

Wine Specialist

RKO Vine Global Wine Consultants
New York, NY

Robin Kelley O’Connor enjoys 30 years of experience in the wine trade and a stellar reputation as a leading wine educator, international wine judge, wine writer, and sommelier. Mr. O’Connor was ‘Lead Business Specialist’ and Director of Wine & Beverage Education at Italian Wine Merchants (IWM). IWM is a leading purveyor of fine Italian wines in the country, and as a specialist in providing great, rare and collectable wines of Burgundy, Bordeaux, Champagne, California, Italy and Rioja. He was Head of Wine & Lead Specialist, Americas, for Christie’s Auction House. Prior to Christie’s, he was Director of Sales and Education for Manhattan wine and spirits retailer Sherry-Lehmann, winner of Wine Enthusiast Magazine’s 2010 Wine Retailer of the Year Award. A native of Maryland, Mr. O’Connor began studying wine while still a student at University of Maryland. He started his wine career in London as head sommelier at Le Chateaubriand Restaurant in the prestigious May Fair Hotel and went on to earn a diploma from the Wine & Spirits Education Trust (DWS). He holds Certified Specialist of Wine (CSW) and Certified Wine Educator (CWE) certifications from the Society of Wine Educators and passed the Court of Master Sommeliers’ Certified Sommelier exam. 

Dave Pickerell
WhistlePig

Dave Pickerell

Master Distiller

WhistlePig
Shoreham, VT

Dave, a luminary in the world of whiskey, is one of the nation’s preeminent master distillers. Before joining WhistlePig, he spent 14 years as the Master Distiller for Maker’s Mark in Loretto, Kentucky. He joined the WhistlePig team with a simple (yet astoundingly complex) objective: create the finest rye whiskey. 

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Louis Risoli

Louis Risoli

Grand Fromager

Boston, MA

Mâitre d' hotel and Fromager Louis Risoli instills the philosophy of “chasing perfection” into the front of the house by way of his diligent and meticulous orchestration of L’Espalier’s three dining rooms. Risoli surpasses guests’ expectations night after night. He defines “Grand Fromager” across the east coast, one of the first to add this distinctive culinary expertise to a restaurant. Risoli's arrival to L'Espalier predates its thirty-year plus owner, Chef Frank McClelland. He is the restaurant's most reliable historian with first hand stories of famous guests. As Mâitre d’ hotel for the past three decades, he created and maintained the standard of excellence synonymous with L’Espalier. Over the thirty years together, Risoli and Chef McClelland have developed an unparalleled symbiotic relationship. Risoli’s ability to anticipate the needs of the dining rooms and communicate with the kitchen is incomparable, some might even say psychic. Risoli’s intense passion for cheese has been the driving force behind the Grand Fromage, at L’Espalier since 1988, and the Cheese Tuesday program, which he and Chef McClelland initiated in 2002. He is nationally known, a perennial guest and speaker at national cheese conferences and a veritable encyclopedia about worldwide cheese varietals and culinary cheese trends.

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Jerry Siegel
WineScripts LLC

Jerry Siegel

Presenter

WineScripts LLC

Jerry Siegel is owner of WineScripts LLC. After 35 years at the Ohio State University Medical Center as Sr. Director of Pharmaceutical Services he is now focusing on his other passion, wine education. A graduate of the Ohio State University he earned 3 degrees including a doctorate in pharmacy (PharmD). He has achieved level 3 advanced accreditation with Merit from the Wine and Spirits Education Trust (WSET) of England and teaches for the American Wine School.  He is also a Wine Spectator school designated connoisseur in Bordeaux, Tuscan and German Wines. He has studied wine and traveled to most of the world’s wine growing regions over the past 30 years. His unique knowledge of pharmacy and wine combine a thorough understanding of the health benefits of wine in moderate consumption.  He has presented programs on wine education and tasting to numerous organizations including; Amgen Pharmaceuticals, McKesson Corporation, Ameritrust, Corvida and the Central Ohio Society of Health-System Pharmacists, St. Judes and the March of Dimes. He conducts wine tastings and educational programs for groups from 8 to 200. For the past five years, he conducted wine concerts for the Westerville Symphony matching wines to the mood and movements of classical music. 

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Denis Toner
Nantucket Wine & Food Festival

Denis Toner

Founder

Nantucket Wine & Food Festival
Beaune, FR

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Kevin Zraly
Windows on the World Wine School

Kevin Zraly

Wine Author and Educator

Windows on the World Wine School

Kevin Zraly has built an impressive wine and restaurant career over the past four decades.  He was the Wine Director of Windows on the World Restaurant a top One World Trade Center from 1976 – 2001. He is the founder and instructor of the Windows on the World Wine School that has graduated over 20,000 students to date.  Kevin is the author of six books, including the largest selling wine book in the United States, Kevin Zraly’s Complete Wine Course, (4 million copies) and his newest book, Red Wine. Kevin was the recipient of the 2011 James Beard Lifetime Achievement Award and is a member of the Board of Trustees at the Culinary Institute of America since 1990. He is also the recipient of the James Beard Award for Wine and Spirits Professional of the Year in 1993, the Wine Literary Award in 2006, and the European Wine Council Lifetime Achievement Award in 2002.

Jodi Bronchtein
Kokomo Private Island Resort, Fiji

Jodi Bronchtein

Sommelier

Kokomo Private Island Resort, Fiji
Fiji

A vertical of Lebanese wine, Chateau Musar, led to Jodi’s desire to become a Sommelier. “The wine was unique and compelling, and I wanted to know why. I started studying that night.” She was a Sommelier at Sean Brock’s flagship restaurant, McCrady’s, in Charleston, South Carolina for five years. “Chef’s dishes are innovative and constantly changing. It made for a dynamic training ground in terms of pairing; it became instinctual.” Jodi moved to New England in 2017 to work with another James Beard award-winning chef, Frank McClelland, at L’Espalier. Currently Jodi is consulting, traveling, attending wine events, tasting, and studying. She is a Certified Sommelier through the Court of Master Sommeliers. This is Jodi’s second year on the Sommelier team at NWFF and she is glad to be back!

André Compeyre
Aldo Sohm Wine Bar

André Compeyre

Chief Sommelier Manager

Aldo Sohm Wine Bar
New York, NY

André Compeyre is a native from Toulouse, France. André began his career almost thirty years ago in France and joined the Santambroeus team late 2013 to prepare the new Loew's Regency opening .

Mr. Compeyre built his experience working in Michelin Star Restaurants such as; "Le Gavroche" in London, "Les Jardins de l'Opera" in Toulouse,  and "Le Chateau Eza" near Monaco.

Over the last twenty years, André has gained national recognition, as a Sommelier creating the wine program at Restaurant Thomas Henkelmann, The Homestead Inn in Greenwich, Connecticut, then as Chef Sommelier for Alain Ducasse at the Essex House from the opening in June 2000 thru 2006. He ran the wine program for the Brasserie Les Halles for four years before he come back to the "Fine dining scene" with David Bouley in Tribeca and Adour at the St Regis New York. Andre spent the last few years in a more cajole setting, having fun at the Bistrot Benoit, completing over nine years of loyal service with Alain Ducasse Entreprise.

 

 

Lauren Daddona, AS
Del Frisco's

Lauren Daddona, AS

Wine Director

Del Frisco's
Boston, MA

Lauren Daddona is the Wine Director at Del Frisco's in Boston, MA.  She holds her Advanced certification with the Court of Master Sommeliers and was the Wine Director at L'Espalier in Boston for five years before joining the Les Sablons team.  Lauren's wine career began with six years at Lower Falls Wine Company, a fine wine shop in Newton, MA.  Prior to finding wine, Lauren studied Romance Languages and Art History at Bowdoin College, concentrations that led to her studies in France, as well as work at Christie's auction house in New York.  Her travels since have sent her to vineyards throughout Europe and the US with additional time spent in South America, New Zealand and Asia. Lauren was named Boston Magazine's Best Sommelier 2017 and is a Director Emeritus of the Boston Sommelier Society.  She was a national finalist in the TopISomm 2016 competition and voted a StarChefs Rising Star in 2015. She has been cited in a range of publications including Wine Advocate, Forbes, Food & Wine and SOMM Journal, as well as our own Nantucket Magazine.

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Nicholas J. Daddona, AS
Boston Urban Hospitality

Nicholas J. Daddona, AS

Wine Director

Boston Urban Hospitality
Boston, MA

Born in western Connecticut, Nick is a proud New Englander bitten by the wine bug early, asking his high school history teacher what type of wine paired well with things like ‘conversation’ (not to mention swiping some of his father’s Carlos Rossi Paisano red wine). Nick believes service and stories are central tenets of being a sommelier and wine should to be enjoyed without pretension. Nick is Board Member Emeritus for the Boston Sommelier Society, a non-profit group to further wine education throughout greater Boston. A certified Advanced Sommelier through the Court of Masters Sommeliers Americas, Nick is actively seeking his Master Sommelier certification. He is a contributor to Stephen Tanzer’s Winophilia website and was named Boston’s top sommelier by Improper Bostonian magazine. Nick has over a decade of beverage experience in New England and relishes the opportunity to explore new ways to express ideas and create memories with food and wine. Joking of his parents’ reaction regarding his career choice, he notes that good food and the pleasure of a long meal are a legacy from his childhood. He is passionate about discovering new and exciting wine and beverage, while helping to raise the bar of hospitality in Boston. 

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Fred Dexheimer, MS
Fred Dex MS

Fred Dexheimer, MS

Event Entertainer, Marketing Strategist, Cocktail Creator

Fred Dex MS
North Carolina

Fred Dexheimer is one of only 140 Master Sommeliers in North America and the only one currently living in the Carolina’s. He is the owner of Fred Dex MS/Juiceman Consulting, and partner in the Rx Wine Lab Group which plans to open its first restaurant Allier in downtown Raleigh. A supporter of unusual, discovery wines and under-appreciated wine regions, Fred is always searching for equilibrium and balance in the wine world, he believes that “everything of quality should be loved.” Fred’s sommelier experience in many of New York City’s top Michelin starred restaurants, Restaurant Daniel, Gramercy Tavern and Jean-Georges, and as the National Wine and Beverage Director for Chef Laurent Tourondel’s BLT Restaurant Group has given him a very well rounded understanding of the wine and beverage industry. Fred left BLT restaurants in 2009 to open his own business, Juiceman Consulting, and since that time has launched over fifteen restaurant wine and beverage programs throughout the world. Fred is one of the country’s top wine educators and has worked with a myriad of global wine organizations. He currently represents Wines of Chile USA & Wines of Southwest France as Spokesperson and Brand Ambassador.

Christopher Dooley
Eleven Madison Park

Christopher Dooley

Sommelier

Eleven Madison Park
New York, NY

Chris is a former actor who found his way into wine by way of working in restaurants in between shows. A love of telling stories on stage soon became a passion for telling the stories behind wines and winemakers. Chris began his career in wine in Cincinnati, Ohio. After working at several wine-focused restaurants he decided it was time to move east. He soon found himself in Boston where he worked as a floor sommelier at L'Espalier. Here is where he continued as a regional finalist for the Top New Somm competition held by the Guild of Sommeliers, competing in 2013, 2015, and 2016. Currently, he is a part of the wine team at Eleven Madison Park in New York City making it nice each day. He holds the Advanced Certification with the Court of Master Sommeliers and is now preparing for the Masters Exam. 

TJ Douglas
The Urban Grape

TJ Douglas

Owner

The Urban Grape
Boston, MA

TJ Douglas is the owner of The Urban Grape, a ground-breaking and wildly popular wine store in Boston. The store concept is simple, but revolutionary - Drink Progressively. Their system of sorting wine by its body, instead of by varietal or region, brings ease and unexpected surprise to customers, and business is booming as a result. The Urban Grape won accolades as Boston’s Best Wine store from both Boston magazine and The Improper Bostonian, as well as a 50 on Fire award from BostInno, an innovation think tank in the city. As the wine buyer, head sales person and architect of Drink Progressively for The Urban Grape, TJ is directly responsible for the stores’ successes. He has been profiled by Boston magazine, Boston Common, The Boston Globe, The Boston Herald, The Improper Bostonian, Massachusetts Beverage Journal, and Terroirist. Thanks to TJ’s leadership, The Urban Grape was also called “Boston’s Revolutionary Wine Store” in a cover story for Beverage Dynamics. He has taught classes on drinking progressively at the Boston Center for Adult Education, and at events like the Boston Wine Expo. TJ also consults with area restaurants on making their wine lists more user-friendly and accessible. 

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Jen Fields
Scelfo Restaurant Group

Jen Fields

Wine Director & General Manager

Scelfo Restaurant Group
Cambridge, MA

Jen Fields is the Wine Director for both Alden & Harlow and Waypoint in Cambridge, MA.

A Philadelphia native, Jen has spent nearly her whole professional life in the hospitality industry.  After enrolling in Bates College, Fields moved to the Harvard extension school to complete her studies. While finishing school, she began a seven-year run at the Cambridge institution, Charlie’s Kitchen, where she bartended and managed.  Here, she learned one of the most important things about hospitality: kindness and a smile go a long way. She found that a happy disposition surprised guests who may have expected a dive bar experience.

 

She eventually moved on to the acclaimed Toro restaurant in Boston’s South End, where bartending and managing eventually led her to become General Manager. After more than five years as GM of Toro, Jen joined Chef Michael Scelfo as the opening General Manager of Alden & Harlow. She curated Alden & Harlow’s extensive wine list, which includes a range of accessible crowd-pleasing favorites and harder-to-find gems. After four years at Alden & Harlow, Jen joined Michel Scelfo’s sophomore restaurant, Waypoint. The seafood-focused menu has allowed Jen to expand her wine selections twofold, developing a diverse menu with pairings for every taste. Fields weaves her urban, hip sensibility and comforting graciousness into the restaurants’ philosophy on honest, warm service.

Lauren Friel
VinDrop

Lauren Friel

Sommelier

VinDrop
Boston, MA

Lauren Friel is a freelance writer and sommelier living in Boston. She is a wine and lifestyle columnist with both ChefsFeed and Boston.com, and her writing has appeared with Eater, The Kitchn, Terre Magazine, Bravo TV's The Feast, Thrillist, GOOD, Wine Advocate, and Gear Patrol.

In addition to the freelance hustle, Lauren is the creative brain behind VinDrop, a beverage consulting and content development company she founded in 2014. VinDrop is fueled by Lauren's drive to bring good wine to everyone's table. She's lucky to have written wine programs for retailers and restaurants up and down the East Coast, including Committee Restaurant, The Wine Bottega, BAR New Haven, and Michelin-recognized Dirt Candy NYC. Lauren’s wine programs have been featured in Food & Wine, Forbes, Elle Magazine, the Boston Globe, Boston Magazine, Eater, VinePair, and Serious Eats, and she’s proud to say that the all-female wine list she developed for Dirt Candy is currently the only existing program of its kind in the US. Previously, Lauren held the position of Executive Beverage Director at James Beard Award-Winning Sarma and Oleana restaurants, where her eclectic beverage programs received local and national recognition. including Wine Enthusiast's 100 Best Wine Restaurants Award in 2015.

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Marco Fusato
The Winebow Group

Marco Fusato

Territory Manager

The Winebow Group
New York, NY

Marco Fusato was born and raised in Verona, Italy, and graduated in Hospitality school before starting a career that brought him to work in some of the best establishments in Europe.

After working in Italy, Paris and London (where he was two-time finalist for the renowned competition Young Waiter of the year), Marco joined the opening of A Voce restaurant in Columbus Circle New York in late 2009. At A Voce Marco worked under the supervision of wine director Olivier Flosse, with a program that featured over 2500 selections of the finest wines from Italy, France and USA and earned the Wine Spectator Grand Award of Excellence in 2012.

Beginning September 2016, Marco joined the Leonardo Locascio Import group, part of The Winebow Group, as Italian Specialist / Territory Manager. Here he represents, in New York City, some of the most prestigious Italian wineries such as Ceretto, Altesino, Mastroberardino and Argiolas. 

Tom Gannon, AS
Spire Collection, Jackson Family Fine Wines

Tom Gannon, AS

New England Region Manager

Spire Collection, Jackson Family Fine Wines
New England

Wine classes through the American Sommelier Association led to Gannon’s first sommelier job at Rothmann’s Steakhouse in midtown Manhattan.  In 2011 he left Rothmann’s and now splits time between Nashville and New York, as well as traveling extensively throughout New England working for the Spire Collection of fine wines representing Jackson Family Estates.  He writes a wine column for the Nashville paper -The Tennessean and holds the Advanced Certificate from the Court of Master Sommeliers. On occasion, he is the special event sommelier for private Italian gun club, Tiro a Segno.

Joe Hageman
Cellarology

Joe Hageman

Founder

Cellarology
Narragansset, RI

Know what you have, where it is and most importantly, when to drink it. That was Joseph’s motto when he founded Cellarology - a consulting company that specializes in helping wine collectors with all aspects of their wine collections. Organization, storage, acquisition and liquidation are just a few of the tasks Joe performs for his clients. A Certified Sommelier Joe spends his winters skiing, his summers watching the Red Sox and the rest of the time studying about wine.

Kelly Hulme
Cork Wine Bar and Market of Stowe

Kelly Hulme

Wine Director

Cork Wine Bar and Market of Stowe
Stowe, Vermont

Kelly Hulme grew up in the restaurant industry in Ohio, where her family owns the renowned Pine Club steakhouse in Dayton, but resisted going into the business until a trip to Burgundy - and a serendipitous bottle of 1966 La Tâche - made it apparent that the wine world was her calling. 

She has worked in many of the best restaurants on Nantucket, and after spending a winter in New Zealand studying under Master of Wine Bob Campbell, landed her first sommelier job at Le Languedoc Bistro on the island. Kelly's grounding in French tradition, with an eye always on the horizon for what is new and interesting in wine, continues with her current role as wine director at The Chanticleer on Nantucket. She holds the WSET Advanced, and Sommelier certifications, as well as an MBA in entrepreneurship from Babson College.

Nathan Kaiser
Straight Wharf

Nathan Kaiser

Sommelier

Straight Wharf
Nantucket, MA
Zachary Kameron
Folio Fine Wine Partners

Zachary Kameron

Market Sales Manager

Folio Fine Wine Partners
New York, NY

Born and raised just outside of Boston, Zack has spent half of his life in fine dining. After graduating from the University of Rhode Island, Zack pursued a career as a sommelier in Greenwich, CT and eventually New York City. There he became the head sommelier of A Voce Columbus, where in 2012 at the age of 27 he became the youngest Head Sommelier ever to win Wine Spectator’s Grand Award. Zack now works for Folio Fine Wine Partners managing the Metro New York area and representing their portfolio of some of the finest wines in the world including Masseto, Ornellaia, Bruno Giacosa, Charles Heidsieck and Andre Brunel.

Kyungmoon Kim, MS

Kyungmoon Kim, MS

Master Sommelier

New York, NY

Early on in his life, Kyungmoon Kim discovered that he had exceptional palate. As he immersed himself in the world of wine, he leveraged his palate and his natural aptitude for memorization to build an extensive base of wine knowledge. After graduating from the Culinary Institute of America in 2005, Kyungmoon sought to round out his education in hospitality management at the University of Nevada, Las Vegas. It was in Seoul, South Korea that he entered competitions, accumulating many accolades including securing third place in the Concours National du Meilleur Sommelier en Vins de France en Corée by SOPEXA and third place in the Korea International Professional Sommelier Contest. In 2009, Kyungmoon traveled halfway around the world to join the opening team of JUNGSIK in Seoul, South Korea. There, he spearheaded the much-lauded wine and beverage department and eventually traveled back to New York to open the second JUNGSIK. After 4 years of running the beverage program and the operation at JUNGSIK that helped garnering 2 Michelin stars, Kyungmoon departed to join The Modern in 2015. While working with The Modern’s wine team, Kyungmoon went on to hold a Master Sommelier Certification joining the Court of Master Sommeliers in 2016.

Keri Levens
Chefs Club NYC

Keri Levens

Sommelier

Chefs Club NYC
New York, NY

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 prefect 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.

Todd Lipman
Nantucket Wine & Food Festival

Todd Lipman

Wine Director

Nantucket Wine & Food Festival
Boston, MA

Todd Lipman, C.S. is Wine Director for both the Nantucket Wine & Food Festival (Nantucket, MA) and the Newport Mansions Wine & Food Festival (Newport, RI).  A native of Fairfax, Virginia, Todd has called Boston home for over 20 years. He earned a Bachelor’s Degree from Boston University’s Department of Classical Studies. Todd has worked with top Boston chefs and restaurateurs at K.O. Prime, South End Galleria, Bricco, Bin 26 Enoteca and Boston Harbor Hotel.  He spent seven years as Head Sommelier and Beverage Director of the Award-Winning, Bistro du Midi with acclaimed Robert Sisca.  Throughout his tenure, his wine program was granted Wine Spectator’s Best of Award of Excellence and his wine list had been dubbed “one of the city’s most formidable” by Bon Appetit Magazine. Three-time winner of Boston’s Best Sommelier Award, 2011 & 2015 from Improper Bostonian and Boston Magazine in 2014, Todd openly offers his industry experience to the next generation and is a frequent guest lecturer, occasional contributing wine writer for and has been both Competitor and Judge for StarChefs Somm Slam.  Todd continues to work on various restaurant and private consulting projects and regularly contributes to James Beard Taste America (Boston) and wine events. 

Sur Lucero, MS
Wine Access

Sur Lucero, MS

Master Sommelier

Wine Access
Santa Rosa, CA

Sur Lucero MS, has dedicated his life to food and wine. Raised in Napa Valley he developed his palate on the dining room floor of The French Laundry, He spent over one-third of his restaurant career there and was inspired to attend culinary school. After cooking professionally and being certified in Culinary Arts by Napa Valley Cooking School, he returned to The French Laundry, to begin his career in wine. Lucero spent years in Michelin-starred restaurants: The Little Nell, Meadowood Resort, Daniel Boulud, and Terra.  Wine and Spirits named him 2011 Best New Sommelier in the United States. In 2012, Lucero received the Court of Master Sommelier’s Remi Krug Cup for highest score by a person passing all three sections of the exam on the first attempt. Since the establishment of the Court of Master Sommeliers in 1969, there are only fourteen recipients. Still living in Napa Valley Lucero educates for Jackson Family Fine Wines. He is Ambassador of 51 world class brands and covers the nation speaking, teaching and advancing awareness of food and wine culture. He enjoys growing, cooking, sharing food from his garden, cycling, hiking, kayaking and anything that makes him hungry and thirsty!

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Ian Magiros
M.S. Walker, RI

Ian Magiros

On Premise Key Account Specialist

M.S. Walker, RI
Warren, RI

Ian Magiros graduated Johnson & Wales University in the spring of 2006 with a Bachelors Degree in Hospitality Management, an Associate Degree in Restaurant Management, along with two minors - one in Beverage Service Management and the other in International Hospitality Management. Prior to Johnson & Wales he also received an Associate in Business Administration. After graduating college Ian kept active with education in Wine and Spirits. Ian has completed the Wine and Spirits Educators Trust Advanced Level and is a Certified Sommelier with the Court of Masters Sommeliers. Currently, Ian is a Wine and Spirits Education Trust Diploma Candidate, which is the highest level below Master of Wine, and was wait-listed for the Advanced Course & Exam with the Court of Masters Sommeliers in 2016. He is currently employed with M.S. Walker of RI and has worked in distribution for ten years, achieving Salesperson of the Year twice with M. S. Walker and once while employed at Johnson Brothers of RI. Prior to the wine business, Ian worked in hospitality at nearly every position in a restaurant. Ian has a strong passion for everything beverages, wine, spirits, sake, tea and coffee, and the art of making and mixing cocktails

Nick Martinelle
The Wine Trust

Nick Martinelle

Wine Consultant and Educator

The Wine Trust

Nick's wine bug bit him hard when he tasted the '94 Musar at a game dinner at the Castle Restaurant in Leicester.  While attending school in Boston he found himself working under the legendary Tom Schmeisser at Marty's where he developed his love of Italian wines and developed a fetish for Australian wine. He has moved onto creating some of the finest retail programs in the greater Boston area at shops such as The Spirited Gourmet and Charles Street Liquors. He is a tireless promoter of small-production, family-owned wineries from around the world. When he is not slinging juice or making wine puns, you can find him sitting on the drum throne for some of Boston's finest rock bands.   

Olivia Moravec
UNI

Olivia Moravec

Assistant General Manager

UNI
Boston, MA

Olivia Moravec grew up hosting elaborate brunches, complete with name cards and menus, for friends and family in her hometown of Southlake, Texas. Frequent fishing trips taught the importance of sourcing and sustainability and she spent Saturday afternoons learning etiquette from her grandmother, but her love of hospitality didn’t click until after college. Olivia attended Emerson College, completing majors in both journalism and marketing, in three years. At the tail end of college, she began as hostess at Legal Sea Foods. She worked her way through every front-of-house position, meanwhile studying under Master of Wine, Sandy Block. She helped open Legal Crossing as a corporate trainer before joining Tony Maws’ Craigie on Main as Service Manager. Within a year Olivia was promoted to Assistant General Manager and then to General Manager at the age of 24. She became a Certified Sommelier through the Court of Master Sommeliers, adding Wine Director to her title. As an FSR Magazine 40 under 40 Restaurant Stars on the Rise she later became Assistant General Manager at UNI. Olivia now oversees UNI’s wine program. On days off, Olivia spends as much time outside as possible, practicing yoga, and tasting bottles of her favorite German Riesling.

Katie
Cork Wine Bar and Market of Stowe

Katie

General Manager & Wine Director

Cork Wine Bar and Market of Stowe
Stowe, Vermont

Katie Nichols is the General Manager & Wine Director at Cork Wine Bar & Market in Stowe, Vermont. After graduating from the University of Colorado at Boulder (not studying wine), she began bartending at Cork's original location in Waterbury, VT which then turned into a real interest for wine. She then moved to Boston for two years to work at The Wine Bottega in the north end. After a short time away from home and a couple other projects in between, the Stowe location became a reality so Katie returned home to run her own wine program maintaining focus on small growers & natural wines and live amongst family, friends and mountains!

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Dominick Purnomo
Yono's Restaurant

Dominick Purnomo

Chef Sommelier & Owner

Yono's Restaurant
Albany, NY

Dominick Purnomo, Wine Director & Co-Owner of Yono’s & dp An American Brasserie, grew up in his family’s restaurant.  He studied Hotel & Restaurant Management at State University of New York at Morrisville. Purnomo returned to Albany, taking over daily operations at the business. There he discovered a true passion for wine. Purnomo was elected and served two two-year terms as President of the Greater Capital District of the New York State Restaurant Association, the youngest ever. A national finalist for the Best Young Sommelier Competition, Dominick has three James Beard Award nominations for his wine program. Praised by Wine Spectator since 2004 his list was named one of the 300 greatest, receiving 3 stars from The World of Fine Wine. Under his direction, Yono’s was a Top 100 Restaurant in America by OpenTable. He currently sits on the Board of Directors for the Downtown Albany Business Improvement District, is a member of Society of Fellows at the Culinary Institute of America, American Sommelier Association, Chevalier du Tastevin,  founding board member of Albany Food & Wine Festival and founder of the Sommelier Society of Albany. Dominick and his wife Carolyn reside in Loudonville, New York with daughters Gemma & Halle.

Rob Renteria
La Folie Restaurant

Rob Renteria

Sommelier

La Folie Restaurant
San Francisco, CA

Rob Renteria has been a sommelier in the Bay Area restaurant industry for 20 years. He first worked with the wine list at Rubicon before contributing to the lists at Bacar and EOS, all in San Francisco.  Upon moving to Napa Valley, he was the Wine Director at Martini House in St. Helena and at Redd in Yountville, where Wine Enthusiast Magazine ranked his list as one of the Top 100 in America. In 2009, he founded Analog Wine Company, a negociant wine label in Napa Valley. In 2012, he returned to San Francisco. He is currently the sommelier at La Folie.  He has also been a regular tasting panelist for the San Francisco Chronicle and Wine and Spirits Magazine. Follow his rants about wine and culture on Twitter @angrysomm.

William Rohlfing
Mooo....

William Rohlfing

Beverage Director

Mooo....
Boston, MA

William is currently the beverage director At Mooo.... in Boston. He started working in fine dining at age 16, beginning as a food runner and part time dishwasher at The Mayflower Inn, a 5-star, Relais & Chateau inn in Washington, CT where he caught the wine bug.  Since then he has been a beverage director, restaurant manager, and sommelier at numerous high-end establishments, including L’Espalier in Boston, MA, an independent 5-diamond restaurant, and Hotel Fauchere, a Relais & Chateau inn in Milford PA. In between jobs, he matriculated through two of the world’s most prestigious hospitality institutions, Johnson & Wales culinary school and Cornell’s School of Hotel Administration. He has passed his first and second level exams with the Court of Master Sommeliers on consecutive days, earning the Walter Clore scholarship for the highest score at the certified level. He has also completed the CMS advanced course and is a candidate for the Advanced Examination. 

Matt Ryan

Matt Ryan

Consultant

Boston, MA

Matt Ryan began his career in wine as a food-runner for a fine-dining restaurant in Boston. From there, he made the transition to server at fast-paced restaurants, refining his knowledge of the world of wines. Matt became a Certified Sommelier in 2011 while working in a large retail store, where he was a manager in the wine department until 2013. He credits the exposure to such a wide variety of wines as an exceptional learning tool. Matt worked as the General Manager for Beaver Brook Bottles in Waltham, MA, focusing on small-production fine wine and a wide selection of craft beer and the Harborside Wine Compnay based out of Boston. 

Brooke Sabel, AS
Gary's Wine & Marketplace

Brooke Sabel, AS

Director of Wine

Gary's Wine & Marketplace
New Jersey

Brooke Sabel has a Bachelor of Science degree from University of Wisconsin-Stout in Hospitality & Tourism Management and certificates in Wine & Food Pairing from Universitat de les Illes Balears, Spain and Southern Cross University, Australia.  While at Morrell & Company, NY as Wine Consultant she was recruited by Master of Wine, Christopher Cree for 56 Degree Wine in Bernardsville, NJ. Borgata Hotel, Casino & Spa hired her as Assistant Wine Director to assist with numerous events and develop lists for masters Bobby Flay, Wolfgang Puck, and Michael Mina. She developed the wine program at Natirar in New Jersey as Wine Director of its restaurant Ninety Acres.  Gary's Wine & Marketplace recruited Brooke as Wine Director. Brooke has been featured on Martha Stewart Radio, Forbes Magazine, CondeNast Traveler, New Jersey Monthly, Inside Jersey, New Jersey Weddings, The Knot, Park Place, Above, Princeton Magazine, Terroirist.com, SOMM Journal, and Tasting Panel. Brooke is Certified Sommelier from the Court of Master Sommeliers and the Sommelier Society of America. She is a Society of Wine Educators Certified Specialist of Wine, a member of Sommelier Society of America and the Guild of Sommeliers. Wine Critic James Suckling describes Brooke as “one to watch out for.”

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Jamie Schwartz
The Modern

Jamie Schwartz

Sommelier

The Modern
New York, NY

Jamie Schwartz is a sommelier at Danny Meyer's two Michelin star rated restaurant, The Modern, located in New York City's Museum of Modern Art.  In 2016, The Modern received the prestigious accolade of Wine Spectator's Grand Award for their wine list, recognizing the dynamic program that Michaël Engelmann, MS and his sommelier's have put together over the past two years. After graduating from Loyola College in Maryland in 2008, Jamie fell in love with the hospitality industry by way of bartending, with a focus on craft cocktails.  Refining his skill set behind the bar, he played a key role on the opening staff of Nantucket's own Proprietor's Bar and Table. Jamie decided to expand his focus from spirits to the world of wine by completing the Intensive Certified Sommelier Prep course at the International Culinary Center in New York City.  In 2014, he finished top on his Certified Sommelier exam and has not looked back since he began his journey into the world of wine. He is very excited to partake in his first Nantucket Wine Festival! 

Jarad Slipp, MS
RdV Vineyards

Jarad Slipp, MS

Estate Director RdV Vineyards

RdV Vineyards
Delaplane, VA

Jarad Slipp, MS is the Estate Director at RdV Vineyards in Delaplane, VA. Prior to joining the RdV team in 2013 he was the Restaurant Director at several notable Washington, DC and NYC restaurants, including CityZen, Fiamma, Nectar, and Tahoga. Jarad earned his Master Sommelier Diploma in May 2014 making him one of 227 individuals worldwide to have passed the rigorous exam. A former graduate of the Culinary Institute of America as well as ICIF in Italy he's a decent cook too. When not working, he can typically be found undertaking endeavors to shorten his life like cave diving, heli-skiing and skydiving. His favorite beer is Miller Lite, yes it's not the best, but it is his favorite, please don't judge.

Dan Thomas
The Red Lion Inn

Dan Thomas

Wine & Bar Director

The Red Lion Inn
Stockbridge, MA

Sommelier, Dan Thomas brings extensive knowledge of oenology to The Red Lion Inn dining experience. Thomas completed the first level of the Court of Master Sommeliers and is currently studying and tasting in preparation for the next level of testing. He furthers his studies by participating in meetings of a tasting group of industry professionals as well as tasting over 500 wines each year through his own research and travels. Inspired by the advancements in food and wine over the last decade, Thomas most enjoys introducing guests to new wines, beers and cocktails along with unexpected combinations.  

The Red Lion Inn has once again been honored with the Wine Spectator Magazine’s “Best of Award of Excellence”.

Colin Thoreen, AS
Ai Fiori

Colin Thoreen, AS

Advanced Sommelier

Ai Fiori
New York, NY

An unlikely confluence of an interest in ornithology and an innate desire to connect with people led Colin to discover his passion for wine.  Those seemingly unrelated areas of his life converged at Cornell University, where Colin realized that studying and connecting people through wine simultaneously satisfied both his thirst for making lasting connections and his drive to explore the natural world. One of Colins first forays into the world of wine was made early on with fellow Seattle local and now mentor and friend, Greg Harrington, MS. He pointed Colin in the direction of the Court of Master Sommeliers. He immediately began studying their curriculum and, in fact, passed the first two exams while a senior in college. During the summers, Colin alternated between hospitality jobs and commercial fishing in the Bering Sea. However, he had his first true wine-focused position as a vintern at Canlis Restaurant and then as food and beverage manager at a small retreat in Costa Rica. Upon graduation, Colin joined the team at Eleven Madison Park where he honed his skills as a wine professional before moving onto Ai Fiori where he has helped guide the wine program for the past four years. 

Marika Vida-Arnold, AS
Vida et Fils Wine Consulting

Marika Vida-Arnold, AS

Owner

Vida et Fils Wine Consulting
New York, NY

Over the past two decades, Marika Vida-Arnold has served as the Wine Director of the Ritz-Carlton Central Park, New York, Sommelier of the top-rated Laurent Tourondel Bistro, BLT Market and Sommelier for the Philadelphia Ritz-Carlton with ‘Top Chef’ winner Kevin Sbraga. She developed the opening wine program at 10 Arts with Chef Eric Ripert and Chef Jennifer Carroll.  Her most recent project is the critically acclaimed Phenomenal Femmes Program, which focused on female winemakers from around the globe has been featured in Bloomberg, Forbes, Haute Living, Gotham, The Somm Journal and The Wine Enthusiast.  She holds titles of Certified Sommelier with the Court of Master Sommeliers and the American Sommelier Association.  She is a Certified Specialist of Wine with the Society of Wine Educators and holds the Advanced Certificate from the Wine and Spirits Education Trust. Marika is currently a Wine Educator for the famed Argentine Winery Catena Zapata and she is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein.  She has served on Eric Asimov’s Tasting Panel for the New York Times and been featured on Barrons.com for romantic wine picks. She is a freelance wine writer.

Carl York
Craigie on Main & The Kirkland Tap and Trotter

Carl York

Director of Operations

Craigie on Main & The Kirkland Tap and Trotter
Cambridge, MA

When Carl York spent his Gettysburg College semester abroad in Avignon, France, the French major found a new use for his language skills: the world of fine wine. A Southern Maine native, York had worked restaurant jobs during school breaks, but post-graduation he moved to New York City and began taking classes at the Wine & Spirit Education Trust while also working as chef de partie at Soho House, the private club in Manhattan’s Meatpacking District. During his time there he achieved the Trust’s Advanced and Diploma certificate, which next led him to become the wine buyer for Tribeca’s Devin Tavern. York took his first entry-level sommelier position at the Michelin-starred Sho Shaun Hergatt, where he eventually rose beverage director. Relocating to Boston, York came onboard at Craigie on Main as sommelier with fond memories of eating at the original location on Craigie Street. Since joining, York has become Director of Operations for both Craigie On Main and The Kirkland Tap & Trotter. A fan of outdoor sports and activities, York is looking toward his son’s future by already building a modest wine cellar that will mature over the next two decades.  

Valentina Abbona
Marchesi di Barolo

Valentina Abbona

Proprietor

Marchesi di Barolo
Piedmont, Italy

Valentina Abbona represents Marchesi di Barolo’s 6th generation with her brother Davide. After attending high school in Alba, she studied economics and business at Bocconi University in Milan.  During her college years, she travelled abroad extensively: to Manchester, UK and two internships (Hyderabad, India and New York) and lived in Shanghai. Meanwhile she always helped her parents run their family company and often joined her mother Anna on business trips all around the world.   She graduated in 2012 and is now working full time in the family winery taking care of hospitality and representing Marchesi di Barolo abroad.

Dimitri Augenblick
Château Cos D'Estournel

Dimitri Augenblick

Business Development Manager

Château Cos D'Estournel
Bordeaux, France

Almost 25 years ago in a Jazz Club in Paris, Dimitri Augenblick had his first glass of wine...It was a love at first sight!  As the business development manager and family member, Dimitri is working with the team of Cos on making great wines.  This is not only a part of his job but also his passion.  Today Cos is one of the greatest wines of the Médoc which had often been known to surpass The Premier Crus. 

Through all the wines of Michel Reybier's Estate such as Les Pagodes de Cos, Château Marbuzet, Goulée by Cos, Cos Blanc and more recently Hetszolo, a Tokaj from Hungary, Dimitri's purpose is to place them in all the best regions of the world.

Susana Balbo
Susana Balbo Wines

Susana Balbo

Winemaker / Owner

Susana Balbo Wines
Mendoza, Argentina

Mother, first female winemaker in Argentina, entrepreneur, successful businesswoman and Congresswoman. After graduating cum laude with a degree in Enology in 1981, her first vintage of high quality Torrontés made it clear that Argentina had a white wine to call its own. In addition to working as an international consultant, Balbo has been elected president of Wines of Argentina not once but three times. During this time, Argentinian wine exports made history. Today, she is owner and chief winemaker of Susana Balbo Wines in Mendoza. She is a National Congresswoman and in 2017 was elected by the President of Argentina to be part of the W20. With a 30-year career in the wine industry, Susana Balbo is the most well-known female Argentinian winemaker. In 2012 she was the only Argentinian named among the ‘50 Most Powerful Women in the Wine World’ and in 2015, she was awarded ‘Woman of the Year 2015 by British magazine Drinks Business.

Josh Bergström
Bergström Wines

Josh Bergström

Owner & Winemaker

Bergström Wines
Willamette Valley, OR

Josh Bergström has been crafting Pinot Noir and Chardonnay in Oregon’s Willamette Valley for 22 years.  He is owner, general manager and winemaker at his family’s eponymous winery Bergström Wines in Newberg, Oregon where he and his team farm 85 acres of Biodynamic Pinot Noir and Chardonnay from 5 different sub AVA’s of the Northern Willamette Valley. A native Oregonian,  Josh studied business at the University of Oregon before going on to receive a postgraduate degree in Viticulture and Enology in Beaune, France where he met his wife Caroline, a native Burgundian, who was studying Wine and Spirits marketing at the famed Lycée Viticole de Beaune.  Together they roamed the Burgundian hillside villages, depleting communal stores of wine, bread, jambon persillé and almost made escargots an endangered species before returning to Oregon to co-direct their family winery.  

Alessandro Bindocci
Il Poggione

Alessandro Bindocci

Winemaker & Export Manager

Il Poggione
Tuscany, Italy

Alessandro is the second generation of the Bindocci family to follow footsteps of legendary winemaker Piero Talenti, mentor to Alessandro's father Fabrizio Bindocci and a founding father of the Brunello di Montalcino appellation. Alessandro completed his advanced degree in enology at the University of Pisa in 2005 and then returned to Montalcino to work side-by-side with his father, bringing twenty-first century technology and style to Il Poggione. Alessandro spends a lot of his time traveling all over the world as an ambassador of Il Poggione. That doesn't stop him from being involved in the day-to-day process of vinification. Modern technology, he explains, allows him to monitor and control winemaking — vat by vat — using his smartphone. He doesn't mind the endless travel, he says, he knows his cozy apartment awaits him when he returns to the tiny hilltop village of Sant'Angelo in Colle, where he and his father were born.

Bruno Borie
Château Ducru-Beaucaillou

Bruno Borie

President and CEO

Château Ducru-Beaucaillou
Bordeaux, France

Bruno-Eugène Borie, is President and CEO of Jean-Eugène Borie SA, a family-owned enterprise since 1870, which owns Château Ducru-Beaucaillou and Château Lalande-Borie in Saint Julien, as well as Château Fourcas Borie and Château Ducluzeau in Listrac.  Since his appointment in 2003, Bruno-Eugène Borie has transformed an already successful and respected Château into one of the leading vineyards from the 1855 classification. Ducru-Beaucaillou 2009 obtained the supreme score from Robert Parker, as well as highly respected René Gabriel (Switzerland) and Bernard Burtschy (France). Ducru-Beaucaillou 2010 was crowned in 2013 with 100/100 by James Suckling (Hong Kong Tatler Magazine) and 20/20 by the “Revue du Vin de France”. In 2013 Ducru-Beaucaillou 2009 was voted “Best Cab in the World” by professionals and Masters of Wine during a triple blind-tasting in Montreal, London and Melbourne. Bruno-Eugène Borie is passionately interested in contemporary art and design, architecture and gastronomy. An accomplished chef his “foodie” passion is a natural extension of winemaking.

Bartholomew Broadbent
Chateau Musar

Bartholomew Broadbent

Exclusive National Importer

Chateau Musar
Bekaa Valley, Lebanon

Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW, Bartholomew worked in London for Harrod’s Wine Department, Harvey’s Fine Wine Merchants and Christie’s and in Australia for Rothbury Estate and Yalumba Winery. In France, he worked in Cognac for Hennessy and in Paris for L’Academie du Vin. He moved to Montreal to work for Schenley Canada, later moving to Toronto as their Wine Consultant and worked wine sales in Ottawa. One of the world’s foremost authorities on Port and Madeira, Broadbent is credited for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989. In 1996, Broadbent Selections was founded to focus on family-owned wineries, places with personality and stories, and wines that come from the heart.  Broadbent was named one of the “fifty most influential people in the wine world” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year 2005 by Wine Enthusiast magazine and named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet.

Adam Campbell
Elk Cove Vineyards

Adam Campbell

Owner & Winemaker

Elk Cove Vineyards
Willamette Valley, OR

Owner and Winemaker Adam Campbell is the son of Elk Cove founders Pat and Joe Campbell and grew up on the property. Like all the Campbell kids, he spent his summers in the vineyard and on the bottling line, but Adam developed a special connection to the vineyards. In 1995 he joined forces with his folks to make Elk Cove’s wines and in 1999 he became head winemaker.

Living his whole life among the vines, Adam has a tremendous respect for the land on which the grapes were grown:

“High quality wine really starts in the vineyard. The time I spend stomping through our 350 acres of vines not only helps us make good decisions in viticulture, it also informs our winemaking decisions. Good winemaking is a mixture of art and science… But at the end of the day I need great vineyard sites and impeccable farming to make phenomenal wines.”

Laura Catena
Bodega Catena Zapata

Laura Catena

Vintner

Bodega Catena Zapata
Mendoza, Argentina

Laura Catena is a fourth generation Argentine vintner, physician and author.  Catena's great grandfather founded the Catena winery in Mendoza in 1902 after emigrating from Italy. Her father, Nicolas Catena Zapata, often referred to as “the Robert Mondavi of Argentina,” helped facilitate the ascent of Argentine wine onto the world stage.

Laura graduated magna cum laude from Harvard University in 1988 and has a Medical Doctor degree from Stanford University.  She is currently managing director of Bodega Catena Zapata and her own Luca Winery in Mendoza, Argentina, as well as a practicing Emergency Medicine physician in San Francisco.

In 2010 Laura Catena released her book Vino Argentino, An Insider’s Guide to the Wines and Wine Country of Argentina (Chronicle Books), the first book about Argentine wine by a U.S. publisher. Dave McIntyre of The Washington Post writes: "Vino Argentino is a mouthwatering introduction to the wines and culture of Argentina." 

Dominic Chappellet
Chappellet Winery

Dominic Chappellet

Owner

Chappellet Winery
Napa Valley, CA

The youngest son of Donn and Molly Chappellet, Dominic was born a year after the founding of Chappellet Vineyard & Winery.  Dominic grew up exploring Pritchard Hill and has spent time working in the vineyard and as a cellar assistant during crush. He has also participated in many blending trials over the years which, along with early exposure to wines at the dinner table growing up, has helped him to develop a keen palate and a strong understanding of the family business.

At Chappellet Winery, Dominic has spent several years living on Pritchard Hill with his family. Daily operations management and marketing fill most days, but he represents Chappellet on the road with his wife Amy.  Dominic also gives tours at and documents life on Pritchard Hill through his photography.  His activities outside the business focus on playing an active role in the lives of his four children.

Paul Chevalier
Château D'Esclans

Paul Chevalier

Wine Director

Château D'Esclans
Provence, France

Paul was educated in winemaking and viticulture at the University of Reims and the University of Bordeaux.  He then went on to acquire his practical knowledge of wine at Château Margaux, making wine at the side of one of the great masters in œnology, Emile Peynaud, and later with Louis Latour in Burgundy. After acquiring a wealth of experience working for some of the greatest names in the wine world, Paul is now National Fine Wine Director at Shaw-Ross International Importers. He works with Sacha Lichine and Patrick Léon in the development of the 4 unique rosés from the Château D'Esclans estate.

Yves Cuilleron
Cave Yves Cuilleron

Yves Cuilleron

Owner/Winemaker

Cave Yves Cuilleron
Northern Rhône, France

For three generations, wine has been a part of Yves Cuilleron’s family history. His grandfather established Cave Yves Cuilleron in 1920 - by 1947, the wine was being sold bottles. In 1960, Yves uncle became the estate manager. In 1987, Yves took over the company. Since then a new cellar has been built, and a major extension program has taken place. Everything has been redesigned – the buildings for vinification, maturating, storage and reception. "Without a rigorous approach, passion is not enough. So I wanted to control everything… That’s the price you pay for quality."

Daniel Daou
DAOU Vineyards

Daniel Daou

Winemaker / Owner

DAOU Vineyards
Paso Robles, CA

Daniel Daou’s prime motivation is passion, his background as an engineer informs his every decision as a winemaker. Daniel goes to extraordinary lengths to ensure that his wines are balanced with nonintrusive tannins to provide structure for the full bodied fruit while the wine matures, first in the barrel and later in the bottle. In the vineyard, he walks a fine line by letting the grapes struggle, yet never crossing over to the point where the vines would shut down.

Friends and fans of his wines describe Daniel as a man both charismatic and passionate, yet always ready to listen to others. He is seen as a committed member of the community whose drive and resources will take Paso Robles to a whole new level. For Daniel, putting his cherished family name on the bottle means everything. What’s inside the bottle must warrant that privilege, so every day he thinks about how to ensure the level of excellence he expects from his wines.

Joe Donelan
Donelan Family Wines

Joe Donelan

Founder

Donelan Family Wines
Sonoma, CA

Joe Donelan, founder of Donelan Family Wines, began his journey of wine discovery in the 1980s led by an inspired sommelier at TOPPER’s Restaurant at The Wauwinet on Nantucket. With a vision for creating superior-quality, terroir-driven Syrah and Rhône varietals, Joe established relationships with unique Sonoma County vineyards and brought together a production team to found Donelan Family Wines. With his family’s name stamped on each bottle and two sons involved in the day-to-day operations of the business, Donelan Family Wines is a true family venture for Joe.

Laurent Drouhin
Maison Joseph Drouhin

Laurent Drouhin

Ambassador to the U.S. and Caribbean

Maison Joseph Drouhin
Burgundy, France

Laurent Drouhin followed his father to the vineyards at a tender age, roller-skating in the cellars and playing 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.

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Tom Eddy
Tom Eddy Winery

Tom Eddy

Owner/Winemaker

Tom Eddy Winery
Napa Valley, CA

Tom Eddy completed his oenology degree at UC Davis, Class of ’74, which is known as a group of winemakers often credited for the meteoric rise in the quality of wine in California. Before starting the family wine company in 1989, Tom had been winemaker for some of the largest and smallest wineries in California. A published author and recognized winery expert, Tom’s personal stamp of winemaking and winery construction has influenced much of the Napa and Sonoma Valleys. 

Laurence Féraud
Domaine du Pégau

Laurence Féraud

Owner/Winemaker

Domaine du Pégau
Sourthern Rhône, France

Domaine du Pégau was created in 1987 when Laurence was back from her first step of Oenology School and second step of Trading Wine and Spirits School in Paris. Laurence and her father, Paul Féraud, decided it was time to leave Paul’s parent’s winery to build one of their own, and to develop their brand Pégau. Together they produce the same traditional Châteauneuf du Pape style of the Féraud family.

Eric Flanagan
Flanagan Wines

Eric Flanagan

Owner/Winemaker

Flanagan Wines
Sonoma, CA

Flanagan Wines started in 1999. Planting began in 2001 and included Cabernet, Merlot and Syrah. In 2011, Flanagan acquired the 29 acre 3 Starrs Vineyard in the heart of the Russian River Valley, producing ripe, balanced Pinot Noir and Chardonnay.  Flanagan is becoming known for stunning Syrah and elegant, site-driven expressions of Bordeaux varietals.  Eric, Kit and their three daughters (Riley, Lola, and Ruby) make their home at the 3 Starrs Vineyard along with 3 dogs, 4 ducks, 6 Dwarf Nigerian goats, 2 geese, and 1 mule (also named Ruby).

Bastien Gautheron
Olivier Leflaive

Bastien Gautheron

Commercial Director

Olivier Leflaive
Burgundy, France

Bastien Gautheron, Commercial Director and member of the management board at Olivier Leflaive has focused most of his student and professional life around the world of wine. Born in Burgundy, spreading the passion he has for wine, has brought him to spend many years abroad, including 6 years in the UAE as a fine wine buyer for a leading company in the business. He is now back to his roots for the last 4 years and put special effort with all the team in carrying the job started many generations ago in order to keep the uniqueness of the Chardonnay and Pinot Noir made at Domaine Olivier Leflaive – Puligny-Montrachet – France.

 

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Keith Hentschke
Hentley Farm Wines

Keith Hentschke

Founder

Hentley Farm Wines
Barossa Valley, Australia

Before founding Hentley Farm in 1997, Keith had come from an extensive work and study background within the wine and agricultural industry. While the Henstchke family originally settled in the Barossa Valley in 1842, and their descendants remained there for many generations, Keith grew up on a family property at Lameroo. He studied Agricultural Science and Wine Marketing at Roseworthy College, and at graduation was awarded the prestigious Gramp Hardy Smith Memorial Prize for the college’s most outstanding student. He then worked for Elders, before following his heart into the wine industry and gaining senior production and operational roles at Orlando Wyndham, Fabal (a vineyard management company) and Nepenthe.

In the 1990s, Keith and Alison undertook extensive research with local Barossa Valley winemakers and soil scientists, aiming to find out where the best red wine grapes were believed to be produced. Their research pointed them towards the red brown soils in Western Barossa, and the quality of red wines already being made in the area confirmed the selection of Seppeltsfield as their preferred area. Keith used an old 1950s soil map of the region to strategically locate parcels of land and after a number of years acquired Hentley Farm; an old 100-acre vineyard and mixed farming property on the banks of Greenock Creek in Seppeltsfield.

Beginning with plantings in 1997, then another major planting in 1999, Keith took a thorough farming approach with the view that getting things right in the vineyard was the essential first step before he could even consider making wine. In the early 2000s, the estate was extended with the purchase of the neighboring Clos Otto block, and the first Hentley Farm wines were released in 2002.

Diana Karren
Land of Promise Wines

Diana Karren

Grower & Winemaker

Land of Promise Wines
Sonoma, CA

With her husband Charles, Diana acquired, planted and currently operates Terra de Promissio, one of the most designated Pinot Noir vineyards in Sonoma County. Wineries such as Hanzell, Kistler, Kosta Browne, Lynmar, and Williams-Selyem have made wines with Terra de Promissio grapes and received numerous awards and accolades, including the Wine Spectator’s 2011 Wine of the Year (2009 Kosta Browne Sonoma Coast Pinot Noir).  In 2013, Diana leveraged her grower’s perspective and experience of collaborating with some of the best Pinot Noir winemakers to launch her own wine, Land of Promise.  By living on and farming the vineyard, she is able to focus on her favorite sites and create wines that uniquely express the terroir of Terra de Promissio at its finest.

Zoltán Kovács
Royal Tokaji

Zoltán Kovács

Operations Director

Royal Tokaji
Tokaj, Hungary

Zoltán Kovács joined the Royal Tokaji team as Operations Director in January 2017 based at the company's headquarters and winery in Mád, Hungary. He is responsible for Royal Tokaji's vineyards, winemaking,  production, shipping, finance and administration operations along with managing and developing Royal Tokaji's Hungarian based team of thirty.  Both his father and grandfather were in the wine business. He recalls spending many happy hours as a child with his father at the Viticultural and Oenological Research Station Institute in Blaj, where his father was technical director. Zoltán studied horticulture and viticulture at Budapest and Bucharest universities.  After graduating he went to gain further practical viticultural and winemaking experience in South Africa, he worked during 1997 and 1998 at the Bergkelder Winery, Stellenbosch. Returning to Hungary, he was appointed Technical Manager at the Lázló Winery, Tállya, and worked there for seven years.  In 2005 he moved to the Disznoko Winery as Oenologist and was later promoted to Production Manager. In his leisure time he enjoys walking in the countryside, gardening and cooking. He lives with his wife and two daughters in Tállya, near Mád.

Delphine Laborde
Veuve Clicquot

Delphine Laborde

Winemaker

Veuve Clicquot
Champagne, France

Delphine Laborde was born in Reims in 1983. As a child, she spent most of her time in the vineyard of her family close to Reims. She became engineer in agronomy (AgroParisTech) in 2007. Following her passion for viticulture and oenology, she moved to the South of France to pass the National Diploma of Oenology at the Montpellier SupAgro Engineer School. She started working in Germany at a family estate and came back to her native region to be in charge of the vineyard development of a famous Champagne house in Aÿ. Thereafter she worked at the Champagne Committee (CIVC) in Epernay as a consultant in viticulture and was selected to organise the 2011 European Champagne Ambassadors’ Award, a competition honouring the best wine professionals who contribute to improve Champagne knowledge. In 2012 Delphine joined the Veuve Clicquot winemaking team led by Dominique Demarville. She is involved in the blending tastings and in charge of the personalised vinification of plots selected from the House’s exceptional vineyard. Since 2015 she has supervised a study on the reserve wines ageing.

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5/18/18

Guillaume Large
Résonance Vineyard

Guillaume Large

Winemaker

Résonance Vineyard
Yamhill-Carlton, OR

Guillaume Large was born in the heart of the Pouilly-Fuissé appellation in 1982. After studying public law, Large decided to turn his passion into his profession. His grandfather, a grower, shared his passion for vineyards and wine. Large graduated with the Oenologist’s National Diploma of the Jules Guyot Institute of Dijon. After graduation, he joined Maison Joseph Drouhin, in Beaune, before moving onto Chateau de Vinzelles in the Mâconnais in 2009. In 2011, Large joined Maison Louis Jadot and became Assistant Technical Director under Frédéric Barnier. In August 2017, Large moved to Oregon to join Résonance as Winemaker, working under the advisement of Jacques Lardière. Guillaume is married and father to one child, Augustin. He enjoys traveling with his family, cooking and pairing his dishes with fine wines. He likes mountain biking and has a great passion for history.

Emmanuel Lemoine
Famille Perrin

Emmanuel Lemoine

US Export Director

Famille Perrin
Aix en Provence, France

Emmanuel Lemoine was born in Libourne and grew up in the middle of the right bank vineyards. As a kid, he'd help out at his family's very confidential estate: Chateau Bel-Air La Graviere. As a teenager, he'd learn vineyard management & winemaking techniques in Saint-Emilion and Pomerol.

While in business school, he spent summers working in various wine retailers before focusing his career in marketing & sales of fine wine with a master degree in international wine trade in Beaune & Dijon. After 3 years promoting French wines in southern California for Bercut Vandervoort, he moved to San Francisco to cover northern California for one of the most prestigious US wine import cy: Vineyard Brands. 10 years flew by, but, due to family reasons, he moved back to Bordeaux to cover all Americas for one of the leading negociant of grands crus classes: Ballande&Meneret.

In summer of 2015, Emmanuel moved to Aix en Provence to join Famille Perrin as US Export Director.

Helena Lindberg
Tenuta di Biserno

Helena Lindberg

Winemaker

Tenuta di Biserno
Tuscany, Italy

Helena Lindberg has been the winemaker at Tenuta di Biserno since 2004. During these years she has been able to familiarize herself with the soil, climate and characteristics of this area. Born and raised in Sweden, Helena has an MSc in Chemical Engineering from the University of Gothenburg. Upon graduation she worked in the food industry but her interest in wine started at the University where friends took her to many wine tastings and she discovered this fascinating world and interest in wine and winemaking. “While working in the food industry I spent my vacations traveling to wine regions in France and Australia. Little by little, I realized that the wine sector would be my thing, I was tasting more and more wine, I was reading books about wine, I was visiting wine regions and I was meeting winegrowers. I wanted more.”  In 1994, with fierce determination and courage, Helena moved to Australia and began work at Yalumba. After 5 years in Australia and New Zealand Helena moved to France to make wine in the Languedoc Roussillon region. Finally, she moved to Bordeaux to attend the the prestigious Faculté d’Oenologie University.  During this time, she met Thomas Duroux, current Managing Director at Chateau Palmer and he introduced her to Marchese Lodovico Antinori who was starting his new project Biserno. Since 2004, there has been no looking back. Recognizing the Alta Maremma as a blessed place to make wine with a unique terroir and microclimate and fully investing in the Marchese’s vision for Biserno, Helena has developed a well honed knowledge of the soils and nuances of this magical property.   “Being able to direct the wines of Campo di Sasso and Biserno from the first vintage has given me an extraordinary sense of satisfaction," recalls Helena Lindberg.  Helena is tasked with interpreting the ingredients of the vineyards as faithfully as possible year on year. Today, Helena overseas all the winemaking at Biserno and at Campo di Sasso, including in Marlborough, New Zealand at the Marchese’s Mount Nelson estate. 

Larry Maguire
Far Niente Winery

Larry Maguire

President

Far Niente Winery
Napa Valley, CA

With over 40 years of experience in the fine wine industry, Larry Maguire brings a wealth of knowledge and insight to his roles as President of Far Niente, as well as co-owner of Far Niente and sister wineries Dolce, Nickel & Nickel, EnRoute and Bella Union. Maguire joined Far Niente in 1983, and together with his partners, led Far Niente from being a small, locally known winery into a critically acclaimed producer. In the succeeding years, the owners launched four sister wineries: Dolce, dedicated to the production of a single, late-harvest wine; Nickel & Nickel, devoted exclusively to producing 100 percent varietal, single-vineyard wines; EnRoute, producer of Russian River Valley Pinot Noir; and Bella Union, which makes Napa Valley Cabernet Sauvignon.

Today, as well as overseeing the day-to-day operations of Far Niente, Maguire oversees the sales and marketing for the five wine companies. Passionate about wine, Maguire regularly visits the great wine regions of the world, tasting in the cellars and homes of some of the world’s most acclaimed vintners. As a board member and three time past president for the Oakville Growers Association, he has served as an advocate for one of Napa Valley’s most prestigious growing regions for more than two decades. In addition to his great love of wine, Larry is an avid golfer and passionate musician. He has composed music for most of his life, and has been a loyal, hands-on patron of Festival Napa Valley since its inception in 2006. Maguire’s guitar playing and song writing is on display on iTunes on the album David Pack’s Napa Crossroads.

Jean-Michel Marbaise
Domaine des Masques

Jean-Michel Marbaise

Winemaker

Domaine des Masques
Provence, France

Situated in Saint Antonin-sur-Bayon or, clinging to the Sainte Victoire massif in Aix-en-Provence, Les Domaine des Masques looks down upon the Vallée de l’Arc from its perch at 550m above sea level. The 155-hectare estate contains twenty hectares of vineyard and nine hectares of olive plantation, and allows the vineyard to maintain the perfect balance between nature and production. In France, they call this type of sustainable farming  or "agriculture raisonnée". The climatic conditions and composition of the soils, coupled with yield control and the resulting quality of the vines make Domaine des Masques quite extraordinary.

Le Domaine des Masques make true "vins de plaisir": whites made from Chardonnay/Viognier, rosés made from Syrah/Grenache and reds made from Syrah and Cabernet Sauvignon. They also produce "vins de garde", aged in barrels in their cellar for 9-12 months.

François Matton
Château Minuty

François Matton

Co-Winemaker & Co-Owner

Château Minuty
Provence, France

Born in Gassin, François Matton has worked for 22 years in the Château Minuty estate together with his brother Jean-Etienne Matton. Created in 1936, Château Minuty, located in Provence on the Saint-Tropez Peninsula, has always been a family business. François Matton is part of the 3rd generation. After graduating in oenology and management in the 1990’s, François joined his Family in Gassin to manage the wine estate. He is now in charge of Minuty’s Export market, Vine Growing and Public Relations. François Matton and his brother have maintained Minuty as the top Provence Rosé wine producer in respect of their land and the family tradition.

Gareth Maxwell
Hattingley Valley

Gareth Maxwell

Sales & Export Manager

Hattingley Valley
Hampshire, Great Britain

Gareth grew up in Hampshire, England around 20 miles away from where the winery is now located. The wine trade was in his blood from a young age as his father worked in the industry for most of his life and was one of the first people to bring wines from the New World to the UK. When Gareth began his career in wine 13 years ago, he never thought that he would one day be working for one of the top English wineries promoting them around the world. As Sales & Export manager, Gareth relishes the opportunity to spread the word about English wines and Hattingley Valley. He is keen for people to explore this new region and is confident that people will be amazed by the quality of the wines that are emerging from a country that has an incredible future for premium sparkling wine.

Antonio Menéndez
Vega Sicilia

Antonio Menéndez

Managing Director Sales and Marketing

Vega Sicilia
Ribera del Duero, Spain

Antonio Menéndez joined Vega Sicilia in March 2015 to lead the business development of the group nationally and internationally, to manage the corporate marketing for each of its wineries and to create the medium and long-term strategy for the company. With over 17 years of a professional career behind him and a generalist and retail business profile in sectors such as drink, luxury, entertainment and cosmetics, Antonio Menéndez holds a degree in Company Management and Business Administration from the Universidad Autónoma de Madrid, and has done postgraduate studies at Berkeley (California) and the Management Development Programme (PDD) at the IESE de Navarra.

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Christian Moreau
Domaine Christian Moreau Père et Fils

Christian Moreau

Owner/Winemaker

Domaine Christian Moreau Père et Fils
Burgundy, France

After 11 years in Canada, Christian Moreau came back to Chablis in 1972, with his wife Christine and their 3 children. Christian started working with his father, the 4th generation of the founder Jean-Joseph Moreau who started the wine business back in 1814.  Since that time there has always been a family member involved in the wine trade.  Christian’s son Fabien, completed a Master's Degree in wine management and commercial administration at the University of Bordeaux, and is now in charge with his father in the vineyards and vinification of Domaine Christian Moreau Père et Fils.

Luc Morlet
Morlet Family Vineyards

Luc Morlet

Owner & Winemaker

Morlet Family Vineyards
Napa Valley, CA

Luc, fifth-generation winegrower of Pierre Morlet & Fils, in Avenay-Val-d’Or, Champagne earned a Masters graduate of oenology from Université des Sciences de Reims, France, Luc also holds a Viticulture degree from Ecole Viticole de Champagne, and an MBA in Wine Business from Ecole Supérieure de Commerce in Dijon, Burgundy. Luc was Assistant Winemaker for the Val d’Or Champagne Cellars. In 1993, he became winemaker at a French subsidiary in St. Helena. Luc became ‘Régisseur’ at Château Dauzac, perfecting his skills with Bordeaux style wines, under guidance of consultant Jacques Boissenot. Luc returned to the Napa to marry his American sweetheart, Jodie Hauser, and became Director of Oenology at Newton Vineyard. Eventually Luc became winemaker for Peter Michael Winery. Luc is involved with Peter Michael Winery as Consulting Winemaker, advising his brother Nicolas winemaker as of January 2006. Luc designed and developed with P&L Specialties, a unique premium-sorting device ‘LE TRIEUR’ ™. In 2006, Luc and his wife Jodie began crafting wines from unique vineyards of Napa Valley and Sonoma County under the Morlet Family Vineyards label. Luc lives in St. Helena with Jodie and their two children. His interests include French literature, gardening and cooking.

Joe Nielsen
Donelan Family Wines

Joe Nielsen

Winemaker

Donelan Family Wines
Sonoma, CA

Joe completed the Michigan State winemaking program at an accelerated rate and received a Bachelor of Science in Horticulture, after which he spent a year with a Michigan winery before pursuing his winemaking dreams in California. At Donelan Family Wines, you’ll find Joe with his hands in all aspect of the winemaking process, from analyzing wine samples in the lab to managing the racking and bottling of the cellar.

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Lindy Novak
Spottswoode Estate Vineyard & Winery

Lindy Novak

National Marketing Director

Spottswoode Estate Vineyard & Winery
Napa Valley, CA

In 1992, Lindy Novak joined her sister, Beth, as a second generation working alongside their mother, Mary, to guide Spottswoode Estate Vineyard & Winery as National Director of Marketing.  Lindy oversees Spottswoode’s sales program, and is an eloquent ambassador for Spottswoode and the Novak family at tastings, dinners and key events.  After earning a degree in geography from UC Berkeley, Lindy worked extensively in the clothing industry, first as part of the buying program, and later as manager, at Macy’s. Lindy began representing several high-end clothing lines, including Christian Dior, Henry Grethel, John Henry and Gottex swimwear. In 1992, Lindy began working at Spottswoode part time. She soon discovered that she enjoyed contributing to the development of Spottswoode. After building distributor and retail relationships throughout California, Lindy took on the role of National Marketing Director. “I try to bring the same values to our relationships that we bring to our wines,” says Lindy. “They should be authentic, thoughtful and enduring.” Lindy’s other interests include reading, writing, gardening, athletics, maintaining friendships, taking care of her menagerie of pets, and volunteer efforts with animal and environmental organizations. She lives in the San Francisco Bay Area with her husband Jeff. 

Dan O'Brien
GAIL Wines

Dan O'Brien

Owner & Winemaker

GAIL Wines
Sonoma, CA

A native of Rhode Island, Dan got his start managing wine programs at local Providence restaurants. Dan eventually moved north to Boston where he became a sommelier overseeing some of the deepest wine lists in the city, including Grill 23 & Bar and Excelsior. An opportunity to build a wine program from scratch moved Dan’s career to Northern California where he was the opening Wine Director for Cavallo Point in Sausalito. It was not long after that he began making wine and created his own label.

Dan ultimately moved on to manage wineries for some of Napa Valley’s most well-respected producers such as Larkmead Vineyards in Calistoga, one of the oldest grape-growing estates in the Napa Valley.

Dan is the owner and winemaker for his own label, GAIL.

Christophe Paubert
Stags' Leap Winery

Christophe Paubert

Winemaker & General Manager

Stags' Leap Winery
Napa Valley, CA

Christophe’s impressive background includes positions at Chateau d’Yquem and Gruaud-Larose and projects in Chile, Spain and Washington State. The terroir of Stags’ Leap drew him to California. “I believe that wine should express the uniqueness of the land,” says Christophe. Christophe grew up just outside of Sauternes in Bordeaux, where his grandfather was a Cellar Master. He followed his love for wine and science to the Institut d'Œnologie in Bordeaux. He graduated in 1983 and spent three years working for a negociant in Bordeaux before completing a two-year graduate course in sales and marketing.  Upon graduating he took a position selling winemaking equipment. After seven years, he decided it was time to start making wine again. While visiting friends at Chateau d’Yquem, he was offered the job of Cellar Master. Nearly four years later, Christophe was offered the chance to travel to Chile, build a winery, hire and train a cellar crew and overhaul a 400-acre vineyard. During this time he also traveled to Spain to make wine in Rueda, Rioja and Ribera del Duero. Stints in Navarra, Spain; the Medoc in France and New Zealand followed. Most recently, Christophe spent four years in Washington State at Canoe Ridge.

Andy Peay
Peay Vineyards

Andy Peay

Proprietor

Peay Vineyards
Sonoma, CA

Peay Vineyards was founded in 1996 with the goal of making estate wines with elegance, purity and finesse. To realize this vision, they decided it was critical for them to own and farm their own grapes in a climate much cooler than they had experienced in the New World. They bought a piece of land on a ridge overlooking the Pacific Ocean on the extreme West Sonoma Coast - where folks said it was too cold to ripen wine grapes - and began planting in 1998.

Fortunately for the brothers, Vanessa Wong joined Peay Vineyards as winemaker before their first harvest in 2001. She started her career at Chateau Lafite-Rothschild in Bordeaux, Domaine Jean Gros in Vosne Romanee, and, prior to joining Peay, had been winemaker at Peter Michael Winery in Sonoma. This allowed Nick to turn his attention to farming the 51 acre organic vineyard and Andy to spreading the word of Peay Vineyards across the country. The response has been quite robust from restaurants and media (NYT, WSJ, Tanzer, SF Chronicle, et al.) as well as from consumers who buy wine directly from Peay Vineyard’s mailing list.

Dan Petroski
Larkmead Vineyards

Dan Petroski

Winemaker

Larkmead Vineyards
Napa Valley, CA

An advocate of California wine culture and community, Dan Petroski is a winemaker celebrated both by the underground wine crowd and old school drinkers alike for his modern yet classical approach to California's wine. He's the head winemaker at Napa's Larkmead, where he focuses on Bordeaux varietals, and the owner and winemaker at Massican, where he makes northern Italian inspired whites and Chardonnay. 

Chris Pisani
ZD Wines

Chris Pisani

Winemaker

ZD Wines
Napa Valley, CA

Growing up in a big Italian family, Winemaker Chris Pisani learned to appreciate the very aspects that make Napa Valley so memorable: great people, history, wine, food and the land itself. Chris studied chemistry at university and received his degree from SUNY Stonybrook while experimenting with winemaking at home. He was hooked, and before long Chris and his wife Ina were moving to California.  Chris continued his coursework at UC Davis in viticulture and enology, falling headfirst into the world of winemaking and the path that would lead him to ZD Wines in 1996.  As winemaker, Chris is responsible for producing ZD’s world class wines including Abacus, a solera-style bottling of every ZD Reserve Cabernet ever produced.

Chris recently celebrated 20 years at ZD and continues to put forth wines that exemplify their goals of quality, consistency and style. Chris lives in Napa with his wife Ina and their two children Savio and Djuna. When not attending to the barrel rooms at ZD’s Rutherford Estate Winery, Chris can often be found sailing in the San Francisco Bay with his family.

Suzanne Pride Bryan
Pride Mountain Vineyards

Suzanne Pride Bryan

Vintner & Co-owner

Pride Mountain Vineyards
Napa Valley, CA

Suzanne Pride Bryan is vintner and co-owner of Pride Mountain Vineyards, celebrating 27 vintages. The family-owned winery is located atop the Mayacamas Mountains seperating Napa Valley and Sonoma Valley

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Suzanne Pride Bryan & Stuart Bryan
Pride Mountain Vineyards

Suzanne Pride Bryan & Stuart Bryan

Co-Owner

Pride Mountain Vineyards
Napa Valley, CA

Vintners Suzanne Pride Bryan and Stuart Bryan celebrate 25 years of intensely extracted mountain grown wines from Pride Mountain Vineyards.  The Napa/Sonoma county line famously runs through the middle of this historic family estate where the first grapes were grown in 1869.  Pride Mountain Vineyards has been named one of the world’s greatest wine estates by Robert Parker, Jr., joining just 156 other wineries from around the world for this distinction.  The Wine Spectator has placed Pride’s wines on their Top 100 Wines of the World list six times and the wines have been served at the White House over 30 times for the last four Presidents.

Jon Priest
Etude Wines

Jon Priest

Winemaker

Etude Wines
Carneros, CA

He might be the only winemaker to run 100 miles in one day over the Sierras, and then do it again riding his horse, Merlin. His style as a winemaker is to work closely with his viticulture team, bringing real meaning to the elegant notion that wines are made not in the winery, but in the vineyard. He offers boots covered in fine vineyard dust as evidence. He’s surely earned his reputation as one of the most accomplished winemakers in California, with a special touch for Pinot Noir, although he’s made wine from at least 50 different varieties. For more than a decade Jon has fashioned Etude wines with a simple creed. Inspired winegrowing diminishes the need for a winemaker to intervene in the cellar. Jon headed early to the Northwest, attending Whitworth College in Spokane, Washington, but soon returned home as his architect father helped create memorable Central Coast wineries. He worked briefly in a tasting room, and at the legendary Wine Cask in Santa Barbara before joining Wild Horse, beginning a career that led to Adelaida Cellars, to Pinot Noir focused Taz, and on to Etude, where he has spent nearly a dozen.

Ewan Proctor
Penfolds

Ewan Proctor

Head of Luxury Education & Penfolds Winemaking Team

Penfolds
South Australia

Ewan Proctor is a multi-award winning hospitality and wine industry professional with 20 years of international experience. Ewan received training at some of Sydney’s most acclaimed dining venues.  Moving to Melbourne, Ewan quickly gathered awards from the Australian press, winning Best New Restaurant at Bistro Guillaume at Crown Casino in 2009. After focusing on Pinot Noir at Tarrawarra Estate (Yarra Valley) and Bass Philip (Gippsland) Ewan made an international move, taking the helm of a specialist importer of wines for the Maldives resort market. Returning to the Yarra Valley, Ewan successfully guided Healesville Hotel to Best Regional Restaurant status, winning a record three-in-a-row Best Beer List titles.  Ewan joined Penfolds as Head Sommelier of Magill Estate Restaurant in 2013. In 2015 Ewan joined the Shanghai office of Treasury Wine Estates as Penfolds Brand Ambassador for Greater China, becoming North Asia Head of Education in April 2016. Ewan is joining the TWE Americas team as Head of Luxury Education & Penfolds Winemaking Team Ewan holds degrees in Communications and International Studies from the University of Technology, Sydney and the University of Genova, Liguria. Italy, and is fluent in Italian, French and English. 

Raimund Prüm
S.A. Prüm

Raimund Prüm

Owner

S.A. Prüm
Mosel, Germany

Raimund Prüm owned and managed S.A. Prüm winery in Germany’s Mosel region for over 45 years (until July 1, 2017). Under Raimund’s guidance, the estate – established by his grandfather over a century ago is one of the Mosel’s brightest stars and Germany’s most prestigious wineries. A founding, active member of the VDP, the Association of German Premium Wineries, Raimund is a staunch supporter of measures that preserve the integrity of his region and a tireless advocate of eco-friendly practices. An unmistakable figure, Raimund stands tall at 6’4” – though not quite as tall as his grandfather Sebastian Alois (S.A.) Prüm, who was over 6’9”. His brilliant red hair is instantly recognizable and has earned him nicknames such as Raimund the Red, Red Baron and der Specht (woodpecker), to which he good-naturedly answers. A big grin and a small bow tie are among his other trademarks.  In July of 2017, Raimund Prüm passed the torch to the next generation with the appointment of his daughter, Saskia Andrea Prüm as the winery’s new leader, the first woman to ever stand at its helm.  Raimund’s wife, Pirjo Oksanen Prüm, holds a Wine & Spirits Education Trust Diploma, and acts as the estate’s sommelier. 

Jean Rémy Rapeneau
Château de Bligny

Jean Rémy Rapeneau

Owner

Château de Bligny
Champagne, France

Jean Remy Rapeneau was born 1983 in Reims and grew up in the Champagne Region. He was always involved in the Family Winery in Champagne, working in the vineyards and at the facilities.  After reviewing all aspects of the Champagne making business, he decided to pursue the study of international business. He began his studies in France and completed them in London at the Westminster University. 

Throughout generations the brand has been very well established all over the domestic market and Europe, but he wanted to bring its international vision to the Family. After Graduation, he left France to the US to take care of the Northern American markets. Since 2008, the expansion has been significant due to the quality of the champagnes, which have been awarded among the top wines magazines, while also, bringing one of the best value Champagnes on the market.

 

Emma Rice
Hattingley Valley

Emma Rice

Director / Winemaker

Hattingley Valley
Hampshire, Great Britain

A double magnum of Krug 1979 piqued Emma Rice’s interest in wine, working part-time at the White Horse Inn, Chilgrove.  Emma worked for Oddbins, and Domaine Direct, a Burgundy importer and merchant in London. This was followed by three years as editor of Hugh Johnson’s Pocket Wine Book.  At the age of 29, Emma studied viticulture and oenology at Plumpton College. She worked freelance as wine editor, in various independent wine retail shops in Brighton, and at Nyetimber Vineyard.  After graduating she went to Napa for harvest and stayed nearly two years as oenologist and laboratory manager. She did a cool climate vintage at Tamar Ridge in Tasmania before moving back to the UK and setting up Custom Crush UK Ltd – a wine analysis laboratory and consultancy where she met Simon Robinson of  Hattingley Valley.  Today, Emma as Head Winemaker at Hattingley Valley oversees development of theirown and partner vineyards. Emma is the first female winemaker to have been twice-awarded UKVA Winemaker of the Year trophy, in 2014 and 2016.  Hattingley Valley became one of the UK’s largest and exports 40% of its wine around the globe. Simon is a well-respected figure and is Chairman of Wines of Great Britain.

Tony Soter
Soter Vineyards

Tony Soter

Owner & Winemaker

Soter Vineyards
Willamette Valley, OR

Tony Soter gained recognition in California as founder of Etude Wines, and consultant to luminaries such as Araujo, Shafer, Spottswoode, and Chappallet. Tony’s experience is displayed by his thoughtful care of the vineyards, a sensitive hand in the cellar, and an artful ability to allow the character of place to resonate in his wines. Quality in Tony’s mind is not measured in points or degrees of alcohol, but in the emotion it elicits. Now settled in the Willamette Valley’s Yamhill-Carlton District, Tony and Michelle Soter own and operate Mineral Springs Ranch, a Biodynamic farm and vineyard they regard as a haven for raising world-class Oregon Pinot noir and sparkling wines. The combination of respectful farming, ancient marine soils, and temperate climate, result in wines that are layered, nuanced and seductively captivating while remaining modest in alcohol and tannin. 

Jean Soubeyrand
Olivier Leflaive

Jean Soubeyrand

President

Olivier Leflaive
Burgundy, France

Jean Soubeyrand has been President of Olivier Leflaive since 2008.  He was formerly a stock and currency trader but had always been a lover of wine.  He began with Rhône, then Burgundy, and then visited vineyards all over the world.  Jean returned to France after much traveling and ready to start a new life.  He studied at Beaune Viti and Wine school and worked with Olivier as if he were his second father.  Jean enjoys drinking Barolo Roberto Conterno, Chevalier-Montrachet Domaine Leflaive, Champagne Erick de Sousa, Ridge Montebello, La Romanée Château de Vosne.

Matt Stafford
Craggy Range

Matt Stafford

Winemaker

Craggy Range
Hawke's Bay, New Zealand

Since graduating from Lincoln University with a BSC majoring in Soil Science and a postgraduate Diploma in Viticulture and Oenology, Matt Stafford travelled extensively throughout the world to France, California, Australia and New Zealand. Stafford works closely with grapes sourced from the Gimblett Gravels Vineyard. Matt was named the inaugural recipient of Air New Zealand’s Inspiring New Zealanders Wine Award providing the opportunity to gain experience in the great wine regions of France spending time with respected Winemakers including Dominique Lafon in Burgundy and Philippe Guigal and Jean-Louis Chave in the Rhône Valley. Matt returned to France in 2008 and spent the vintage with Jean-Luc Thunevin at Chateau Valandraud in St. Emilion. Matt assumed the role of Winemaker in 2010 with broader responsibility for the wines produced from the Martinborough and Marlborough estates. He was promoted to the role of Chief Winemaker in 2012.  Matt lives in Hawke’s Bay with his wife Hannah and sons Oliver, Benny and Patch. Matt enjoys following and playing all sports whilst he can still outplay his children. 

Nikita Stone
The Mascot

Nikita Stone

Director

The Mascot
Napa Valley, CA

Nikita Stone has been with The Mascot since its inaugural release in 2013, assuming the role of Director in 2015. The Mascot is a Napa Valley Cabernet Sauvignon made from distinct hillside vineyards, specifically the younger vines of Harlan Estate, BOND and Promontory.  It started out as a small project championed by Will Harlan and shared among the family, winemaking team, and close friends.  Drawing fruit from blocks of recently replanted vineyards (7-15 years of age), The Mascot shares a unique glimpse into the evolution of its parent estates. Prior to The Mascot, Nikita spent seven years working in the music industry for ASCAP and BMI, both global leaders in music rights management.  A graduate of Belmont University School of Music, it was in Nashville where her passion for the arts and fine wine flourished.  Born and raised in Orange County, it was ultimately her California roots that beckoned Nikita’s return west.  She now lives in San Francisco with frequent trips to the Napa Valley. 

Kevin Tessieux
Domaine des Deux Roches

Kevin Tessieux

Owner

Domaine des Deux Roches
Burgundy, France

Before working at the family winery, Kevin Tessieux worked as a wine and food critic travelling all over Europe writing for several French publications.  Today he is the owner, with his brother in law, of Domaine Deux Roches in the southern Burgundy region of Maconnais. They specialize in Chardonnay from Macon-Villages, Saint Veran and Pouilly-Fuissé. They own 45 ha (about 100 acres) of vineyards throughout the region.  They also own and operate Chateau d’Antunac in the Languedoc region of Limoux.  Kevin is also the president of the Saint Veran Appellation as well as a business professor at a university in Lyon. 

Randy Ullom
Kendall-Jackson

Randy Ullom

Winemaster

Kendall-Jackson
Sonoma, CA

Randy Ullom, a native of Ann Arbor, Michigan, became interested in wine during a three-year stay in Chile on sabbatical from college in the early 1970s. On his return, Ullom entered Ohio State University to study Viticulture and Enology. After six years as vineyard manager and winemaker in Ohio and upstate New York, Ullom moved to California to become associate winemaker at De Loach Vineyards in Sonoma. Promoted to winemaker and vice president in 1991, he contributed to the winery’s meteoric growth. In 1993, Ullom was hired by Jess Jackson as winemaker at Camelot Vineyards. That same year, Jackson gave him the additional responsibility of heading up a new Chilean operation as founding winemaker and general manager of Viña Calina. In 1996, Ullom helped Jackson establish wine production in Argentina with the Tapiz label. Ullom is now one of the few winemakers in the world to work two harvests a year … in two hemispheres. In March of 1997, Ullom was handed his most prestigious assignment yet – Winemaster for Kendall-Jackson Winery. In 2006, he also became the company’s Chief Operating Officer. Ullom’s unusual title “Winemaster” reflects his intimate involvement in the intricacies of viticultural and winemaking programs of Kendall-Jackson.

Bertrand Verduzier
Champagne Gosset

Bertrand Verduzier

Export Director

Champagne Gosset
Champagne, France

Bertrand was born in 1975, native from the Poitou region center west France. He is currently based in Marseille with his wife and two children.  His family has rather “terroir” origins: his fathers side is from right bank of Bordeaux, between Bergerac and Pomerol, while his mother’s side is from Champagne. Bertrand studied economics in Tours and Paris (La Sorbonne and the Paris business school – ESCP) with a specialization in Marketing and International Business.

His personal interest in wine started early, thanks to his family environment – not technicians but connoisseurs - and especially the role of his father, who owned a nice collection of wines, especially from the Bordeaux right bank.  Aside from wine, Bertrand is also interested in music. He has been playing the guitar for 25 years, the piano for 10 years and played in a band during his time in Paris. He likes to play tennis and go skiing and of course travel, especially when it helps discover new wine regions! 

Alan Viader
Viader Vineyards and Winery

Alan Viader

Director of Operations & Winemaking

Viader Vineyards and Winery
Napa Valley, CA

Alan spent his childhood on his family’s vineyard estate on Howell Mountain. His early education in wine helped shape his respect for terroir-driven wines, organic farming, and diverse viticultural practices from around the world.  He started working in the family vineyards at the age of nine and worked as cellarhand in the caves at VIADER®. After high school, he received a degree in Viticulture Management. In 2002, Alan officially stepped in as Vineyard Manager for VIADER®, simultaneously continuing his education at UC Davis. In 2005, a harvest at Achaval-Ferrer winery in Mendoza, Argentina, convinced him that winemaking was his calling. Alan officially stepped in as lead winemaker for VIADER® in 2006. Today, he continues to oversee vineyard management operations while working in all areas of wine production together with his mother, Delia at VIADER®. In 2013, he went to the University of Sciences Agro to study viticulture in Bordeaux, France. Alan is married to Mariela, his Guatemalan sweetheart and dedicated mother to their three children. Alan is also a member of the Napa County Sheriff’s Volunteer Search & Rescue team. As the right-hand to his mother & founder, Delia Viader, Alan oversees VIADER® production from start to finish.

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François Villard
Domaine François Villard

François Villard

Winemaker

Domaine François Villard
Northern Rhône, France

In 1988, François Villard started his professional training at the agricultural college in Davaye (Burgundy). He planted his first vines in 1989. From there he set up his own business and harvest in Chayanay Village, building his winery in Saint Michel sur Rhône.  His first production was made up of 400 bottles of Condrieu. He now makes over 225,000 bottles a year.

His next project is an extension of the HIW Winery and wine production of Crozes.

John Ware
Quilceda Creek

John Ware

General Manager

Quilceda Creek
Columbia Valley, WA

Vice President/General Manager, John Ware is responsible for the management of restaurant and retail accounts, domestic and international distributorship relationships, direct to consumer sales, compliance and marketing. He also oversees business management of the winery’s estate vineyards including Galitzine Vineyard (Red Mountain AVA), Palengat Vineyard (Horse Heaven Hills AVA) and Champoux Vineyard (Horse Heaven Hills AVA). John first joined Quilceda Creek in the fall of 1986 as a cellar worker while at the University of Washington. At the time, he was dating Lisa Golitzin, daughter of Quilceda Creek founders Alex and Jeannette Golitzin. John and Lisa married in 1991; and in 2000, he left his position as vice president of a technology start-up to bring sales and business management expertise to the family business. He assumed general manager responsibilities in 2004.  Wine Advocate awarded Quilceda Creek a six 100-point ratings in the last 13 vintages. Wine Spectator named Quilceda Creek to its prestigious annual “Top Ten Wines in the World” list three times, and Wine Advocate named Quilceda Creek “Best Washington State Winery 2017”. John holds a Bachelor of Arts degree from the University of Washington. He lives Woodway, WA with his wife Lisa and four children.  

Rebekah Wineburg
Illumination by Quintessa

Rebekah Wineburg

Winemaker

Illumination by Quintessa
Napa Valley, CA

Rebekah’s passion for winemaking began at 16 when she visited Napa Valley vineyards with her parents and an Australian friend of her father, a chemist and a winemaker. At each vineyard, he explained winemaking and tasting. It left such a lasting impression that she went on to pursue a dual degree in chemistry and biology at Macalester College with the dream of becoming a winemaker. She enrolled in the winemaking program at the University of California, Davis, where she earned her master’s degree in viticulture and enology. After completing her MS with a thesis on the effects of winemaking techniques on the phenolic composition of Cabernet Sauvignon, she abandoned the lab and went headfirst into a series of harvests in Italy, Oregon, and New Zealand before settling in Napa Valley where she has worked at exceptional producers such as Staglin Family, Rudd Estate and Buccella Wines before joining Quintessa in 2015. She is a professional member of the American Society of Enology and Viticulture and past President of the Napa Valley Wine Technical Group.

Maurizio Zanella
Ca’ del Bosco

Maurizio Zanella

Chairman and Winemaker

Ca’ del Bosco
Lombardy, Italy

Before a life spent dedicated to wine, Maurizio Zanella studied agriculture and it wasn’t until his mother acquired a small hillside property called “Ca’ del Bosco” that his introduction to the world of wine started to flourish.

In 1968, he created Ca’ del Bosco, a fine-bubbled Franciacorta and over time his brand has become one of the leading producers of this product. In the early seventies, he embraced his artistic creativity and became one of the leading figures in Italy’s wine renaissance by transforming what was a house in the chestnut woods into one of the country’s most modern wineries.