2018 Luminary of the Year
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.
Chef 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, and she is the 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. For years, she studied the art of hospitality as she bartended and managed restaurants. 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.Throwing herself though a cracked window of opportunity, she packed her knives and moved to Modena, Italy. She found a red bicycle, inspiration and renewed passion for preparing even the simplest of food. Armed with a fool’s artillery of very little Italian, and no place to live, she staged at a small osteria, made pasta with little old ladies, and finally became the Chef at L’Avion blu Enoteca.On return to the States, Karen had the opportunity to work for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge. Karen embraced the farm to table mentality and studied Sortun's creative spice-driven cuisine.A twist of fate landed her at UTEC Lowell, where created the Fresh Roots Culinary Program. She worked with Lowell’s most disengaged youth to teach them culinary skills and help them find employment. She was able to combine her passion for cooking and her desire to create community while teaching young people valuable job skills in a difficult economy.As Executive Chef at Myers and Chang, Karen strives to create powerful, addictive, crave-able dishes that keep Myers+Chang at the top of everyone's go to list. She is married to her sweetheart LJ, who is an awesome vegetarian.
Brian is responsible for the kitchen culture and food at The Red Lion Inn, Main Street Catering and Events, numerous Cultural Cafes including The Norman Rockwell Museum and The Mount. He is currently overseeing the newest project Seeds Market Café at Hancock Shaker Village a scratch kitchen harvesting from the fields of the village. He designed, developed and started operations of Eat on North located in Hotel on North, a boutique hotel in an urban setting in the heart of the Berkshires. In his fourteen-year tenure at The Red Lion Inn, he has established strong relationships with regional farmers and food producers and purchases more than $700K in local foods annually, a compelling contribution to the regional economy and carries that practice through to all new properties.A graduate of the Culinary Institute of America in Hyde Park, NY, he is a member of Chefs Collaborative and Boston Chefs, serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project and is the founding chair of Berkshire Farm & Table. Brian curates Berkshire regional dinners annually at the James Beard House and has been the selected chef for Outstanding in the Field every year since 2011. Brian is a staunch supporter of the local food movement in the Berkshires and Hudson Valley and he lives with his family in Kinderhook, NY.
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Fred Bisaillon’s first job on Nantucket was the position of 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, the Brant Point Grill, and the White Elephant have enjoyed accolades from N Magazine, Yesterdays Island, the Nantucket Inquirer and Mirror, and USA Today.
Chef Fred’s newest venture is B-ACK Yard BBQ, featuring authentic barbecue with a Nantucket twist, which is set to open in mid-April in the former Cap’n Tobey’s building on Straight Wharf.
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. Life revolved around food, the gardens it came from and the shared act of cooking for the family. Both David’s grandmothers were exceptional cooks; one a true Maine Downeaster and the other from Abruzzi, Italy. They taught him to respect the land and appreciate its abundance, and that the communal sharing of food is the quintessential and most powerful way to bring people together.
Before launching his career, 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 company in Boston and San Francisco; both 5 Star, 5 Diamond Hotels and held positions as Executive Chef, Executive Sous Chef and Chef de Cuisine of the nationally acclaimed AAA, 5 Diamond restaurant, Aujourd’hui. He then moved to California as part of the leadership opening team of the highly anticipated Four Seasons where he worked alongside renowned Chefs, Restaurateurs and Hoteliers. In 2006 Chef Blessing partnered with Columbus Restaurant Group, working with longtime mentor and restaurateur, Jamie Mammano at Sorellina, Mistral and as Executive Chef opening L’Andana Grill in Burlington, MA.
Chef Blessing joined Longwood Venues + Destinations in 2010, bringing with him not just experience and his ensuing passion but also a unique perspective on private-event dining. It is both a daunting task and extraordinary feat to provide every diner a singular and incredible food experience when feeding hundreds of guests. Chef David created and oversees the culinary program for Longwood’s five properties in Boston, Brookline, Cape Cod and Newport, Rhode Island. His cooking style retains his focus on pristine and seasonal ingredients highlighting 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’s love of food started at an early age. Influenced by his grandmother's baking, Ryan started working in a local tavern in his home town of Indian Lake New York while attending high school. Falling in love with the world of restaurants, Ryan decided to follow his passion attending Johnson and Wales University in Providence Rhode Island. While earning his bachelor degree, he got a job as the assistant pastry chef of Mills Tavern restaurant. Under the tutelage of Chef Samantha Finkelstein, Ryan learned how to be focused, clean and very creative. After leaving Mills Tavern, Ryan took on the pastry chef position at Local 121 in Providence RI. Here, Ryan was able to push himself creatively utilizing local farms and ingredients with a focus on seasonality. During his time at Local 121, Ryan was involved in many special events including Newport Food and Wine Festival and Farm Fresh Rhode Island. Ryan simultaneously consulted for Basta on Broad in Pawtuxet Village RI, helping them create their award winning menus. Wanting to challenge himself further Ryan left Local 121 and Basta, making his way to work for award winning Chef Jason Bond at Bondir in Concord MA. As a line cook at Bondir, Ryan was able to embrace his love of savory food inspired by Bond’s passion for farm to table refined cuisine. Currently, Ryan is the 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 been known to include elements of beer, smoke and charred fruits and vegetables all balanced elegantly with sweetness and acidity.
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.
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.
Chef Nick Dixon has been introducing creative and home-spun American fare to the city of Boston for over twelve years. Nick opened Lincoln Tavern and Restaurant in South Boston as executive chef in 2012 and hasn’t slowed down since. Not only is Nick known for his crave-worthy wood fired cooking and signature take on classic American dishes, but he has also since helped in establishing Southie as a dining destination.
The apple didn’t fall far from the tree when Nick made the early decision to follow in his father’s culinary footsteps. The Hanover, Massachusetts native got his first taste of the kitchen at the tender age of four while helping to prep vegetables for his father who was executive chef at the old Red Coach Bar & Grill. Nick ultimately went on to become a graduate of Newbury College where he studied culinary arts and learned from Boston’s most prominent culinary experts while working in various kitchens around the city.
At Harvard Gardens in Beacon Hill Nick quickly rose from the position of line cook to sous chef and embraced menu changes and the spontaneous spirit of the restaurant with open arms. After a few years in Boston, Nick headed to Las Vegas and cooked under Svede Mede at a Michael Mina restaurant where he diversified his craft as Chef de Tournant. It was in this position that Nick’s passion for wood fired cooking was ignited. Upon returning to his roots in Boston, Nick reconnected with hospitality experts Eric Aulenback and Michael Conlon working at the acclaimed Lucky’s Lounge, 94 Mass Ave and a homecoming at Harvard Gardens. These roles poised the young gun for the debut of Lincoln Tavern & Restaurant. Nick has an infinite competitive spirit that thrives on the energetic and creative vibe of the kitchen at Lincoln. Since opening, Nick has been pivotal in providing locals and visitors of South Boston with a guest experience that is equal parts approachable and memorable.
On his occasional break from the kitchen you can find Nick hanging out with his fiancé Liz, contending with the great outdoors with fly fishing and archery, and feeding his shopping addiction by adding to his collection of New Balance sneakers.
Carl, a Cambridge native, got his ‑first taste of the chef lifestyle—kitchen camaraderie and shift drinks—at a lobster shack in Maine. He was hooked, and spent most of Senior year of high school working at Formaggio Kitchen and reading cookbooks. After graduating from the New England Culinary Institute, Carl spent the next seven years working under James Beard award winning chefs Tony Maws, Frank Ruta, and Eric Ripert.
In 2012, Dooley moved to Brooklyn to work at Battersby—Bon Appetit's Best New Restaurant. He returned home a year later to become Tony Maws’ Chef de Cuisine at Craigie on Main, earning a “Rising Star Chef ” award in 2015.
Carl’s resume was put to the test when he was selected to compete on Top Chef Season 13. He had a blast cooking all over California, and brings that same energy and enthusiasm to his new venture: The Table. As Executive Chef, Carl executes a simple philosophy: make delicious food. By pairing european technique with a global pantry, Dooley creates a unique dining experience for his guests. In 2016, Carl was named “Chef of the Year” by both The Boston Globe and Eater Boston and The Table was named one of “Boston’s Best New Restaurants” by Boston Magazine and The Boston Globe.
When he’s not in the kitchen, Carl enjoys being outside and staying active. On his day off you can usually find him on the tennis court, running with his beautiful wife, Angela, and their new baby girl or throwing sticks into the Charles River for their puppy Chewbacca.
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Growing up in Williamstown, Massachusetts, chef Matt Drummond fell in love with the culinary arts at an early age. Throughout middle and high school, he immersed himself in the kitchen culture at restaurants ranging from a Greek-Italian pizzeria to a French-style B&B and a classic American bistro. From the ages of 13 to 17, he worked his way from dishwasher to food prep to busser to line cook and finally Junior Sous Chef before taking his passion for cooking to the hallowed kitchens of Johnson & Wales University in Rhode Island.
Not content with simply hitting the books, Drummond started working in catering and restaurant service at the Dunkin’ Donuts Center in Providence. From high-volume to fine dining, Drummond also spent two summers in Williamstown as the first American-born chef allowed in the kitchen of German Master Chef Swen Boehm at Yasmin’s Restaurant in The Orchards Hotel. Upon graduating with degrees in Culinary Arts and Food Service Management, Drummond decided to follow his childhood dream of living in Boston. He moved to the city in 2008 to become the Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel.
In the summer of 2013, Drummond joined the talented team at the 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 the spring of 2015 Drummond headed to Southie to head up the kitchen at Loco Taqueria & Oyster Bar.
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 Kahn (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. Dumont is the chef/owner of the forthcoming restaurant Cultivar, set to open in 2016.
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 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 in Tsukiji, Tokyo and is ready to share his expertise with you.
Chef Jose Enrique, born in Santurce, Puerto Rico, graduated from the Culinary Institute of America in New York in 1998.Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.One year after opening, CondeNast Traveler magazine included Jose Enrique in it's list of 105 best new restaurants. Soon after, the Travel and Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn't strayed since.Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", marking the first time in history a Puerto Rican chef has participated in this award. In 2013, Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten "Best New Chefs" across the U.S. It was the first time in history where a Puerto Rican had received this honor. In 2015 and 2016, Jose Enrique went through the James Beard Foundation semifinals and made it to the finals also making this the first time ever that a Puerto Rican recieved this recognition.In December 2016, Jose Enrique opened the beach club by JE in the ST Regis in Rio Grande Puerto Rico.
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.
Originally from southern England, Neil spent 14 years cooking at many of the top restaurants in London. This was followed with two years in France at 3 Michelin starred restaurants in Burgundy and in Paris.
Next Ferguson was appointed Executive Chef of Gordon Ramsay at the London Hotel and moved to New York in 2006 to oversee the opening there. This was followed by his roles at Allen and Delancey where he earned a Michelin star, was awarded Best New Restaurant by Time Out New York and named Rising Star Chef 2008 by Starchefs.com.
Feury, one of the East Coast’s culinary pioneers, has recently moved to Newport RI and is currently Executive Chef at Forty 1° North.His pedigree combined with his standard for excellence and critical acclaim are sure to make any of his projects an important dining destination.In 2015 he started a new venture at Forty 1° North a state of the art Hotel Resort and Marina located on the waterfront in downtown Newport. Feury utilizes organic and locally sourced selections with the precision of a classically trained chef, inventive and inspired. The menu features grilled meats, seafood, and raw bar.In 2012 he opened Tavro 13 the menu showcased Feury’s deft hand with all that is aquatic. Philadelphia magazine anointed Feury one of Philadelphia’s brightest culinary stars with the title of Best Chef in 2010. Philadelphia Inquirer Restaurant Critic Craig LaBan dubbed him one of the city’s finest chefs. Feury’s professional path has taken him through some of the nation’s top kitchens, including NYC’s Le Bernardin (whose sterling national standing includes a long history of four-star ratings from The New York Times and a maximum three stars from the Michelin Guide). Feury parlayed what he learned at Le Bernardin to earn critical acclaim for his expertise with seafood at Philadelphia’s Striped Bass, another nationally renowned seafood destination. He continued his culinary pursuit at the Ritz-Carlton in Washington, D.C. before returning home to Philadelphia to helm the kitchen at Fork, an American Bistro in the historic Old City neighborhood. Chef Feury’s talents have earned him countless accolades, including “Rising Star Chef, 2000” by Restaurant Hospitality and a 2004 Star Chefs Award for Rising Star Chef. In 2002 he was honored with a James Beard Award nomination for Best Chef Mid Atlantic.Chef Feury has served as consulting Chef at some of Philadelphia area’s most exciting restaurants including a kitchen+ bar and La Peg restaurants in Philadelphia
Gabriel Frasca, a veteran of haunts such as Hamersley's Bistro, Danube, Radius and Spire, and Lydon, formerly of Truc, Upstairs on the Square, and Ten Tables, has taken over Nantucket's own Straight Wharf Restaurant. The menu at Straight Wharf focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.
Michael Getter is chef/owner of Dune. At the age of 24 he became executive chef of the acclaimed 21 Federal on Nantucket. He then moved into the chef/owner position of Nantucket's famed American Seasons Restaurant. His work has been published in Bon Appetite, Gourmet Magazine, New York Times, and the Boston Globe.
Executive Chef Gurminder Gidda began his career with the Taj group in 2005 as a 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 cuisines at the source.In 2011, Gidda eagerly accepted the opportunity to bring his expert knowledge of Indian cuisine to the United States at Taj Boston. Gidda is entirely at home in the hotel’s kitchen, where he uses local ingredients and traditional Indian tools like a tandoori oven to create authentic specialties like his favorite KadaiBhunaGosht, a classic Mughlai lamb curry from Northern India.Gidda embraces every aspect of the work he loves and enjoys working with the culinary team to make Taj Boston a leading dining destination. He relishes the opportunity to introduce diners to the dazzling array of fresh ingredients and beguiling spices that make authentic Indian food – made from scratch by a skilled cook – 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.
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.
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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.
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. Over the past 15 years, the SeaGrille has earned a reputation as one of the island's finest restaurants, consistently offering outstanding cuisine and warm hospitality.
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 not from behind the line at Michelin-star rated restaurants. Rather, at the age of six, she spent hours in the kitchen helping her Grandmother prepare simple and rustic, yet incredibly flavorful, Spanish dishes from humble ingredients. Each ingredient was picked fresh from the garden that morning, and prepared simply for dinner that evening. A strong cultural food heritage was central to Mayumi’s upbringing. Her mother honored her Spanish roots as well as her husband’s Japanese traditions by blending foods and flavors. Unknowingly, Mayumi grew up on fusion-style cooking. Despite showing an innate sensibility for cooking early on, it wasn’t until the age of 26 that she turned her passion into a profession. After studying psychology at UC Berkeley, Mayumi went on to attend the California School of Culinary Arts in 2002. She first honed her craft under mentors Chef Alex Scrimgeour in Los Angeles, and later Food & Wine Best New Chef Amanda Lydon and Rising Star Chef Gabriel Frasca in Boston. Mayumi’s cooking draws on a diverse range of culinary 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 to create a place where she can cook from the heart by creating thoughtful, healthy, original dishes that are best enjoyed with a delicious drink and good company.
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.
Chef-owner Matt Jennings of the highly acclaimed Townsman which opened this year in Boston is happy to be back on home turf. Growing up in a New England family that embraced the culture of food, Jennings cooking style has been greatly affected by his youth and his surroundings. Tending his parent’s elaborate gardens, fishing for Bluefish and Striped Bass on the Cape and Islands, cooking in the family’s coal fired oven or making pot pie from scratch on Sunday nights – all left a strong imprint on Chef Matt’s style and cuisine.
Matt has received multiple nominations from The James Beard Foundation for Best Chef Northeast – as well as other significant awards. Matt has authored and been featured in national and international publications and has been on the Food Network and PBS Television Programming. He currently lives in Belmont with his Pastry Chef wife, Kate, and two sons Sawyer and Coleman.
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Over the last two decades, Carolyn has left her mark on Boston’s culinary scene. From rocking the wood grills cooking Stan Frankenthaler’s Asian-inspired cuisine at Salamander in Cambridge to spending time in the kitchen at Icarus, Chris Douglass’ former New American restaurant in the South End of Boston, Carolyn has honed a breadth of knowledge and expertise.Before joining forces with partners Ian Calhoun and Vincent Vela to open 80 Thoreau in 2011, Carolyn held the position of Chef de Cuisine at the highly praised Rialto Restaurant in Harvard Square. Over the course of a seven-year tenure under acclaimed Chef Jody Adams, Carolyn climbed her way up through the ranks at Rialto and worked closely with Chef Adams on the restaurant’s re-conception in 2007. The experience helped define Carolyn’s understanding and appreciation of how to effectively run the kitchen at a bustling restaurant.The opening of 80 Thoreau, a progressive New American restaurant located in historic Concord, Massachusetts, was met with great praise. The team earned a three star review from The Boston Globe’s food critic as well as countless awards, including Boston magazine’s “Best New Restaurant, West of Boston.” In addition, Carolyn’s attention to detail and passion for the craft earned her the recognition of a Food & Wine “People’s Choice” finalist for three consecutive years. Thriving to work closely with the people who grow and produce the food she serves, everyone from the small organic vegetable farmers and mushroom foragers to the shellfish growers, Carolyn is committed to preparing locally sourced cuisine. Under Carolyn’s expertise, 80 Thoreau’s menu consistently showcases creative, seasonal dishes that embellish New England ingredients and traditions with French technique. For the last six years, she has crafted fabulous menus for 80 Thoreau and is proud to bring this same level of dedication to Mooncusser Fish House.Serving as the mastermind behind Mooncusser’s culinary program, Carolyn has created and executed a menu that highlights locally sourced species of fish, alongside sustainable alternatives. Featuring a diverse array of seafood dishes, Carolyn’s menu emphasizes the natural beauty of fish, complementing local, seasonal ingredients and artful presentation. Every dish at Mooncusser is treated with the utmost care and quality preparation.When she’s not the kitchen, Carolyn is an active participant in Chefs Collaborative, an organization devoted to building connections among chefs and food professionals to move the hospitality industry forward. Additionally, 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 beer with her husband.
Tyler Kinnett currently helms the kitchen at 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 from culinary school in 2009, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the city’s famed Hamersley’s Bistro. Following that, he worked at Fenway Park for the 2010 season as a cook 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 the skillset of running a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he was able to work with a number of talented Boston chefs.
Kinnett joined the team at Harvest in 2012 as a sous chef, where he was able to showcase his produce driven cooking and fresh, regional ingredients to develop vibrant flavors in a seasonally rotating menu, and he quickly moved up the ranks. Throughout his time at Harvest, Kinnett took a short sabbatical to work at Paul Kahan’s Publican (Chicago) and also spent time in the kitchen of Thomas Keller’s Michelinstarred Per Se (New York City). In May 2015, Kinnett was appointed to the position of Executive Chef at Harvest, taking the reins of the New England culinary institution as it prepares to celebrate its 40th anniversary.
As the team behind American Seasons, Owners Michael LaScola and Orla Murphy-LaScola have cultivated strong connections with on-island farms, growers and artisans. These are reflected in The Proprietors menu as it travels beyond its sibling restaurant’s focus on regional American fare from Executive Chef Michael LaScola to a more global palate, featuring a strong international wine program thoughtfully developed by award-winning sommelier Orla LaScola.
Geoff’s approach as a chef is heavily influenced by his close relationships with farmers and community-minded spirit. A third generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America - establishing its first organic garden - and currently at Mill Street, as Chef caring for his multiple plots of herbs and vegetables in the nearby Greenwich Community Gardens.
Moving back to Connecticut allowed Geoff to pursue the second half of his culinary career – building his own community and establishing his own restaurant. As Executive Chef of LeFarm and The Whelk in Westport, he began laying the groundwork to open his own restaurant in Connecticut. Geoff met Bill King, owner of Back 40 Farm Group at the perfect time; Bill was searching for a great chef and Geoff was looking for a partner. Their shared values of seasonality and community quickly led to the vision that became Mill Street.
SRV Chef/Partner Michael Lombardi is one of Boston’s most talented rising star chefs whose background is compelling enough to play out on the big screen. Michael was just named one of Zagat’s “30 Under 30” for 2015.
Michael was born on Long Island and then shortly after moved to CT with his big, Italian family where Sunday suppers still consisted of enormous antipasto plates with meats, cheeses, pickled eggplants and mushrooms followed by pasta and gravy and homemade pizza. Christmas Eve was a celebration of the Feast of Seven Fishes and his grandparents grew a garden of vegetables to pickle and can. Though food was around him and he took interest in it, there was not a driving force for him to work in a restaurant. Why work in a restaurant when you have the real thing at home? This was just a way life to him; routines and traditions that he enjoyed. As a result, he went to Boston University for business because his passion was to own his own business one day. While at BU, Michael got a front-of-the-house position in a casual Italian restaurant in Fenway where he found himself spending more time in the kitchen asking questions. This is where he realized how much he enjoyed being around food- it felt comfortable and right, and it reminded him of home. Once he graduated, he followed his food passion to the Culinary Institute of America where he took his classes very seriously and soaked up everything he could learn about techniques while there. He pursued an opportunity for an externship in Italy at a restaurant called Zeppelin in Umbria that was owned by Lorenzo Polegri who is known for taking in American culinary students and teaching them the authentic Italian way of cooking as well as how to farm and butcher animals for the restaurant. Lorenzo let all the chefs live in a house by the restaurant on the farm where the chefs would be integrated into every aspect of the restaurant. They would learn how to break down animals in broken Italian, make sausages, make sauces, pickle vegetables, make olive oil and cure meats. Zeppelin is where Michael met his SRV Partner, Kevin O’Donnell.
Upon returning to New York, Michael staged at del Posto and then accepted a position there in 2009 as a Garde Manger. He worked every station in the kitchen except fish, which is the station where his future wife oversaw. They started dating and are now married. Michael learned refinement in the del Posto kitchen and he learned how to make humble yet flavorful food balanced with respect and humility and presenting it in a clean and elevated way. The restaurant was re-reviewed while he was there and it got a coveted 4 stars from the New York Times. Michael and his SRV partner, Kevin, were contact by a Parisian who said he was opening a bistro in Paris in three weeks and asked them to be the opening chefs. Both Americans, who didn’t know a lick French and had never been to the country before, went on their next journey together to open a new restaurant with only three weeks to prepare, in the Gastronomy capitol of the world. The bistro, called L’Office, was a huge success and these young American chefs were able to win the hearts and the stomachs of the Parisians who frequented their restaurant. It became so popular that they had to stop answering the phone because they couldn’t take anymore reservations. The staff they hired all had to speak a little English so that they could communicate with the kitchen. The bistro got 3 out of 4 stars in the daily papers in Paris and Bon Appetit, Vogue and Elle all raved about it. The duo had to leave Paris and come back to America due to work permits and Kevin went to RI while Michael went to work at Gwynnet Street in Brooklyn which was named one of Esquire Magazine’s “Best New Restaurants”.
Michael joined Kevin at the Salty Pig in Boston in 2013 to be part of the team. The duo worked with the Salty Pig owners to find a new location for their Venetian restaurant concept, SRV. The restaurant, slated to open in November 2015, is short for the Serene Republic of Venice and will feature 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 whom is also a chef in the area.
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.
Beauty queen, award-winning baker and grill master are all extensions to her title, making Linkie Marais more than your average chef. With a love for exploring, cooking and the outdoors, her ‘will to grill’ stems all the way back to her unique blend of South African and Southern roots. Born in Evander, a town in northeastern South Africa, Linkie was raised in the kitchen, helping her mother prepare meals on a daily basis. With a lack of abundant fresh ingredients, she inherited her mother’s creativity, utilizing whatever they had available to create fresh and original meals. Immigrating to the U.S. in 1999, Linkie and her family settled in Tupelo, Mississippi where she began her culinary career 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 for grilling began to take her career in a new and exciting direction. It’s clear that her meat-filled and resourceful South African culinary upbringing has had a tremendous impact on her cooking flair, as Linkie is considered the best among the few females who have mastered the art of grilling.
As executive pastry chef for the opening team of Caswell Restaurant Group’s third restaurant Oak + Rowan, Brian Mercury’s vision for the pastry program largely focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions to the menu include a selection of house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. The talented chef comes to Oak + Rowan directly following a successful tenure as executive pastry chef for Himmel Hospitality’s acclaimed restaurant Harvest in Cambridge, 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.”Hailing from Rochester, NY, Brian grew up surrounded by a big family that placed importance on getting together and sharing good food. As a kid, he developed a sweet tooth by helping his grandmother make cookies and desserts, and spent most of his allowance on candy. A suggestion from his father lead Brian to pursue 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 landed a job working for Peter Davis, Executive Chef of The Charles Hotel, where he worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott.
When he’s not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason.
Culinary Director Terrain Café and Executive Chef Osteria, Jeff Michaud began his cooking career at age 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother, Jeff attended the Culinary Institute of America in Hyde Park, NY, and graduated in 1998. Upon graduation, he moved to Aspen, Colorado to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef. After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef Marc Vetri at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking in Marc's kitchen, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy. His first stop was working at Mangili, a family-owned butcher shop, where he refined his skills in meat fabrication, sausage, and making salumi. Over the next three years, Jeff worked his way through the top restaurants of northern Italy, including Michelin starred Frosio and La Lucanda, as well as La Brughiera, Ristorante Loro and Ol Fa Pasticceria. His experience and travel throughout northern Italy culminated with the position of Executive Chef at Locanda del Biancospino, a small inn in the foothills of the Alps. In 2006, Jeff returned to the United States and served in several chefs’ positions throughout New England. A year later, he opened Osteria with Marc Vetri in Philadelphia. In 2008, The James Beard Foundation nominated Osteria for “Best New Restaurant” and in 2010, Jeff won the James Beard Award for Best Mid-Atlantic Chef. In February 2011, Coleman Andrews, editor of the online magazine, The Daily Meal, named Osteria as one of the 101 Best Restaurants in America and that same month Food and Wine magazine nominated Jeff for “Best Chef – Peoples Choice” in the mid-Atlantic region. In 2012 Jeff published his first cookbook called Eating Italy. It is about his 3 year adventure through12 towns getting immersed in the Italian culture and marrying his wife Claudia who is from Bergamo. Jeff also partnered and opened Alla Spina, Amis, Lo Spiedo and Pizzeria Vetri. Jeff is committed to the Vetri Community Partnership mission of supporting healthy lifestyles among young people. In summer 2010, Jeff worked with the Education, Sports, and Fun Dream Camp, a five-week day program for at-risk children in Philadelphia. While remaining within the federal guidelines for government subsidized school meals, Jeff helped to design menus and prepare fresh lunches with locally grown food for campers. The program was an overwhelming success, and we are now in multiple charter schools and a few public schools Jeff lives in Philadelphia with his wife Claudia and daughter Gaia. Jeff practices Brazilian Jiu Jitsu under Precision Jiu Jitsu. He and Claudia return to Italy often to visit their in-laws. The couple started La Via Gaia A Luxury Culinary Experience, a tour business to share their love of northern Italian cuisine and culture.
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, Cathy 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.
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.
Raised in Central Pennsylvania, Scott began his culinary career in 1996 in the nearby Hummingbird Room at the impressionable age of nineteen. Here, Scott fostered a passion for fresh, local, and sustainable ingredients, by utilizing the restaurant’s own organic garden as well as other regional products. Moving to Philadelphia’s Le Bec Fin, allowed Scott to further his culinary pursuits and broaden his fine dinning horizons. After, deciding to test the hypothesis “if you can make it here you can make it anywhere,” Scott moved to New York City to take his first Sous Chef position at The Cub Room, and by the age of twenty five Scott was running the busy kitchen as a newly minted Executive Chef. This was also the time he chose to embark on his first culinary exploration of Europe, upon his return Chef Osif took a Sous Chef position at Galley Beach on Nantucket Island.
In 2005, Scott’s hard work and passion for fresh, local and sustainable provisions culminated in Chef W. Scott Osif being named the Executive Chef at Galley Beach from 2005-2012, Chef Osif was hands on as Executive Chef through the multi-million dollar renovation at Galley Beach. In 2013, Chef Osif explored culinary opportunities off island , and opened as Executive Chef , Fairstead Kithcen in Brookline, Ma, where the Boston Globe gave him 3 out of 4 stars. In 2014 Chef Osif helped consult with industry friends at Glasserie, Café Cluny both in New York City. Chef Osif rejoins Galley Beach refreshed and inspired bringing back Galley Beach classics while instituting the Osif flair for independent dishes and well tested flavors.
SRV Co-Executive Chef/Partner Kevin O’Donnell is one of Boston’s most talented rising star chefs whose background is compelling enough to play out on the big screen. Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. His grandparents also had a garden and he was always the last one at the table savoring every flavor that was put in front of him. When his mom went back to school, he learned how to cook and be creative in the kitchen and his siblings and dad loved everything he made for them. The more creative he got, the more they praised him. He worked in a quick service Italian restaurant when he was 16 and found himself in the kitchen learning how to make pizzas. He loved working in restaurants and while there, the chef who owned the pizzeria encouraged him to go to Johnson & Wales. He went to Johnson & Wales and while there, staged at a restaurant called Zeppelin in Umbria that was owned by Lorenzo Polegri who is known for taking in American culinary students and teaching them the authentic Italian way of cooking as well as how to farm and butcher animals for the restaurant. Lorenzo let all the chefs live in a house by the restaurant on the farm where the chefs would be integrated into every aspect of the restaurant. They would learn how to break down animals in broken Italian, make sausages, make sauces, pickle vegetables, make olive oil and cure meats. After his externship ended, he came back to RI where he became Chef de Cuisine at Trattoria del Corso and learned how to make homemade pasta and embraced the simplicity of Italian cooking. While there, the owner of Zeppelin called and asked him to come back and be a sous chef for him which he gladly accepted. The timing worked for him to finally cross paths with a talented CIA extern named Michael Lombardi who is now his business partner and Co-Executive Chef at SRV. They hit it off right away and their similarities and passion for cooking helped spark a friendship and mutual respect for one another.
A Sicilian chef named Carlo took the time to teach Kevin and Michael the traditional, formal methods of cooking Italian food and would not let them deviate from them. Kevin stayed there for two years and Michael was there for six months. Kevin then left Italy to return to the states where he worked at Castle Hill Inn in Newport upon returning to the states but always kept in touch with Michael. When del Posto was short-handed, Kevin went to stage there and the tables were turned as Michael was now Kevin’s boss. Kevin was hired on to work the pasta station and he slept on Michael’s floor in his NYC apartment until the two got a place together. The restaurant was re-reviewed while they were there and it got a coveted 4 stars from the New York Times. After leaving Del Posto, Kevin was contact by a Parisian whom he met at the Beard House who said he was opening a bistro in Paris in three weeks and asked him to be the Executive Chef. Kevin said yes with the stipulation that Michael comes with him. The bistro, called L’Office, was a huge success and these young American chefs were able to win the hearts and the stomachs of the Parisians who frequented their restaurant. It became so popular that they had to stop answering the phone because they couldn’t take anymore reservations. The staff they hired all had to speak a little English so that they could communicate with the kitchen. The duo wowed the French guests with some beautiful alliterations of French and Italian cuisine mixed in with some very basic American foods. They got 3 out of 4 stars in the daily papers in Paris and Bon Appetit, Vogue and Elle all named L’Office “Best Bistro in Paris”. The duo had to leave Paris and come back to America due to work permits. Kevin then met with the CODA Group owners Michael Moxley and Jim Cochener in late 2012 and told him that he would like to work with them, but his goal is to open a restaurant in Boston with his buddy, Michael Lombardi. They hired Kevin to run the Salty Pig and then Michael joined him in 2013 to be part of the team. Kevin’s brother, Brian O’Donnell, runs the charcuterie program while Kevin and Michael run the kitchen. The duo have been working with Michael and Jim to find the perfect space to open their dream restaurant which is called SRV and is a tip to Venetian small plates called cicchetti, homemade pasta, Italian Seafood and a serious wine program. The restaurant, slated to open in November 2015, is short for the Serene Republic of Venice and will feature 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. Kevin was recently married and he and his wife live in Boston.
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.
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.
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.”
Chef Michael Scelfo’s career path has never been a linear one. He has had twists, turns and many travels in between which have 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. Located in the iconic Casablanca restaurant space in Cambridge, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, and ultimately, cooking from his 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.
In his Boston Globe review, Mat Schaffer wrote about Waypoint that business appears to be booming. 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. In January 2017, Boston Magazine awarded Waypoint a three-star review boasting with full-bore flavors and opulent ingredients, [Waypoint] gives pristine seafood and everything else on the menu the Midas touch.
Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy.
He began his professional career in Maine at the Relais & Chateau White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier. From there, Jeremy moved to San Francisco, where he was immediately recognized for his flawless technique and passion for seafood the Lark Creek Inn in Larkspur, California. In 2000, as Executive Chef of Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation. He moved back to the Northeast in 2003 as opening Executive Chef at Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from The New York Times, Esquire and Gourmet, among others.
Jeremy left Great Bay to follow his dream of opening his own restaurant. In February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu. The restaurant has been recognized by many publications over the years including Bon Appetit, Food & Wine, Boston Magazine and most recently when Devra First re-reviewed the restaurant for The Boston Globe in 2013 and awarded it three-stars. Said First, “Lineage’s seafood dishes are as strong as Island Creek’s... Its service is gracious. Its cocktails are excellent …Seven years after it opened, it glides along, quiet but sure.”
In 2009, Jeremy’s friendship with Eastern Standard Kitchen & Drinks owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston. In the fall of 2013, the trio opened their second restaurant, Row 34, an approachable and convivial neighborhood-focused restaurant and bar continues the team’s mission of celebrating New England’s rich seafood traditions and the farmers, fishermen, and lobstermen who inspire them. In 2015, the Row 34 team opened a second location at 5 Portwalk Place in Portsmouth, New Hampshire, just a few blocks from the bustling waterfront. In the fall of 2014, Jeremy released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray. In 2016, Jeremy co-authored a second book, Oysters: A Celebration in the Raw, with Marion Swaybill; the book presents a wide-ranging visual exploration of the iconic shellfish, including stunning portraits of more than fifty oyster varietals. Also in 2016, Jeremy and his partners opened a second Island Creek Oyster Bar in Burlington, MA. A new restaurant concept in Harvard Square called Les Sablons, is set to open in 2017.
Through his restaurants, Jeremy is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.
Inspired by cooking in his home kitchen at a young age, Johnny took his first job in the restaurant industry washing dishes at age 14. As a young adult, he peered into the Boston restaurant scene while making deliveries all over the city as a tractor trailer driver. That experience reigniting his passion for cooking. When he courageously made a pivotal career turn and enrolled at the acclaimed Le Cordon Bleu culinary school in Cambridge, Massachusetts, he earned his degree and had what he describes as “life-changing experiences” along the way.
While at Le Cordon Bleu, Johnny’s passion for culinary art impressed his instructors and took his education to a different level. They invested hours of their time beyond the school day teaching him about molecular gastronomy and raw ingredients in open Asian markets. Opportunity knocked while he was still in culinary school and post-degree whenhe went to work under celebrated Chef Ken Oringer at Boston’s renowned French Modern American restaurant Clio. Johnny worked tirelessly to learn each station in the kitchen and moved up the line. Then he jumped at the opportunity to work alongside Chef Chris Gould at Clio’s notable sushi bar, Uni. His next chapter began on Boston’s South Shore when he took the reigns at The New World Tavern, a gastropub in Plymouth, Massachusetts. First, Sheehan elevated the cuisine to match the Tavern’s award-winning beer selection. The result? His menu along with The New World’s beer selection went on to win Boston Magazines “Best casual restaurant south of Boston.” During his time south of Boston, Johnny also brought together a group of respected South Shore chefs and organized a series of Chef Dinners featuring organic and sustainable ingredients from local farms and purveyors.
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. Chef Sheehan is currently the Executive Chef of Liquid Art House. 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.
Chef Lydia Shire was born in 1948 in Brookline, Massachusetts. She married and had three children with her former husband Tom Shire. She started waiting 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, the great French restaurant in Boston, and got a job as “kitchen grunt”. But Lydia wanted a spot on the hot line with the boys, so she took a leave of absence, hocked her wedding ring, and went to London to register at Le Cordon Bleu cooking school.
When she returned to Boston and Maison Robert, she worked her way up to head chef, and from 1975, worked in the kitchens of Harvest, Copley Plaza Cafe and Parker House. In 1982 to 1985, Chef Lydia moved over to the Seasons at the Bostonian Hotel to work under Great ChefJasper White, as executive sous chef, and eventually became the Executive Chef. In 1986 she moved out to Los Angeles to become the first female chef of the Four Seasons Beverly Hills hotel. That’s where Great Chefs Television first caught up with her to tape a Chicken Thigh entrée for their Great Chefs of the West series.
In 1987, she returned to Boston to open her famous restaurant “BIBA”. After September 11, 2001, Biba closed only to reopen the next year as Excelsior Restaurant, and whose owners hired Chef Lydia Shire as their Executive Chef. She left in 2005 to open and run Scampo’s, one of Boston’s fine Italian restaurants, and in 2013, Restaurant News bestowed another award upon her, by inducting her into their Fine Dining Hall of Fame.
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. Happily for all concerned, 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: a Pork Loin and Braised Shank Duo with Celeriac, Cabbage and Apple should be a New England calling card.
At Oak + Rowan, Chef Justin will bring 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, and array of crudos, and an elevated domestic and international caviar program served by sample or by the ounce in classic and untraditional sets
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With over 20 years experience, Chef Tony Susi has not only developed a true passion for cooking great food but also the knowledge necessary to be competitive and successful in the restaurant business.
Born and raised in Boston his culinary career started in the North End kitchens of Davide and Mamma Maria’s. Tony traveled frequently over the years to Italy and discovered Italian culture & cooking in his parents’ hometown of Sulmona in the Abruzzi region. On to San Francisco, in the kitchens of Campton Place Hotel and the Grand Café.
In 1996 he joined the team of Olives Boston where he diligently worked under Chef Todd English for three years and in Restaurant Zinc is where Susi absorbed refined French cooking styles.
From 1999 to 2009, as chef-owner of Sage Restaurant in Boston he received many accolades both locally and nationally; Boston Magazine, Boston Globe, The New York Times, Gourmet Magazine, Food & Wine, Travel & Leisure and named a “Rising Star” by Star Chefs.
In July of 2010, Chef Tony relocated to New York City when he was Executive Chef of Olives operation at the W Hotel in Union Square. In 2012 he joined the team at the Mondrian Hotel to re concept and open Isola Trattoria. Returning to Boston in 2013 he consulted at various restaurants in the city before joining the team at Lincoln Tavern to develop their new Rustic Italian concept Capo
In the midst of an influential culinary career spanning nearly four-decades, Executive Chef and Partner John Tesar takes a classically trained chef’s approach to steakhouse cuisine at Knife Dallas, a sophisticated destination for in-house dry-aged steaks sourced from nearby Texas farms. “For years, I thrived as the European-trained seafood chef,” Tesar explains, “so for Knife, I travelled to steakhouses around the country to find out how I could change and elevate the game.” Opened in May 2014 in the Highland Dallas hotel, Knife finds its drive from the products it sources through partnerships with nearby Heartbrand Beef and 44 Farms and the innovative, classically rooted techniques it employs in the kitchen, as well as the science behind its up-to-240-day on-site dry-aging process. The success of Knife stems from Tesar’s distinct leadership philosophies. “It’s all about carrying on thoseclassic traditions while keeping your mind open for growth and new experiences,” he says, valuing purity, hard work, style, and integrity. With the expansion of the Knife steakhouse brand throughout Texas and the country, as well as the introduction of Knife Burger and Knife butcher shops—first debuting in Plano, TX’s Legacy Food Hall in autumn 2017—Tesar relishes the enthusiastic support his concept garners from staff, guests, and critics. “To identify, execute, and multiply a niche like this is truly a treasure,” he says. Prior to reinventing the Texas steakhouse landscape, Tesar enjoyed a lengthy career in fine dining thatstemmed from his upbringing in Manhattan and the Hamptons. Inspired by his mother’s cooking, Tesar picked up a job in a Hamptons pub during the summer, when he would head to the laid-back enclave to surf and skate, and progressed naturally towards a career in food. With classical French training from Paris’s La Varenne Ecole de Cuisine, Tesar worked at Westhampton’s Club Pierre, a premium French eatery, for six years until ultimately purchasing it. In addition, he furthered his craft throughout the ‘90s at iconic NYC restaurants including 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and Supper Club—at which he worked alongside celebrity chef Anthony Bourdain—before leaving New York City behind in the early 2000s to join chef Rick Moonen in Las Vegas at RM Seafood.With its blossoming food scene, Dallas drew Tesar to Rosewood Mansion on Turtle Creek in 2006 to leadthe high-end establishment as executive chef, rapidly garnering two five-star reviews. He later went on to open Spoon Bar & Kitchen to bring premium seasonal seafood to central Texas in 2012, meanwhile consulting on numerous DRG Concepts properties including Dallas Chop House and Dallas Fish Market, as well as on The Cedars Social, The Commissary, and more. Spoon gained immediate recognition as one of the best new restaurants in the world by Condé Nast Traveler, Bon Appétit, and Esquire, and Tesar’s visionary consulting worked helped shape the Dallas food scene. Shifting his culinary focus to become an authority on steak, Tesar took on his steakhouse project in 2014 with the caveat that it be different from the rest—a distinction he achieved by investing in long-term dry-aging inventory and by contemporizing the classically stuffy steakhouse atmosphere into an intimate and engaging, product-driven experience. Recognition for Knife Dallas includes 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” program. Never one to slow down, Tesar continues to grow the reach of his consultancy in addition to hisexpansion of the Knife brand, the development of a television show, and the 2017 launch of his cookbook, Knife: Steakhouse Meals at Home, which features endorsements by talented chefs. 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 also includes appearances on “The Today Show” and “The Early Show” as well as coverage in The New York Times, Food & Wine, New York Magazine, and more.When he finds free time among his busy schedule, Tesar often fills it by attending food festivals aroundthe world to meet new people, work with new chefs, and learn new culinary techniques. An avid traveler, he naturally gravitates to the beach and the slopes to fulfill his lifelong appreciation for surfing and snowboarding.
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 prestigous Bocuse d"Or and 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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Marcus Gleadow-Ware brings over 20 years of experience working in Michelin starred restaurants in both Europe and New York City to his role as Executive Chef of Greydon House, Nantucket, Massachusetts’ newest boutique luxury hotel.
His New American cuisine repertoire highlights the purity of local seafood and ingredients with playful twists on New England classics, underscored by precision, elegance and exacting techniques, evidence of his classic European training.
Born and raised in London, Marcus grew up in a family whose convivial enjoyment of food played a central role, often expressed in expeditions around Europe with the aid of the Michelin Guide that his father “followed like a religion” and long Sunday lunches at his grandparents house. Curious about cooking as a possible vocation Marcus started washing dishes at a gastropub in the London Borough of Islington as a teenager, immediately fell in love with the unique energy of the restaurant kitchen and never looked back.
In 1995 at the age of 16, his determination earned him an apprenticeship at the world-renowned Savoy Hotel under the direction of its Swiss Maître Chef des Cuisines, Anton Edelman. In the course of his training, Marcus was enrolled in the program of the prestigious Académie Culinaire de France and was the recipient of the Eurist prize for “best young chef of year”.
Starting at the luxury Michelin starred country retreat, Cliveden House Hotel, where he absorbed the principles of luxury dining, service combined with exposure to quality local and seasonal produce, Marcus then returned to London to be a part of the opening team at 1 Lombard Street under Executive Chef Herbert Berger, which garnered a Michelin star in its first year of service. Rapidly working his way through the ranks of the brigade, Marcus continued his career next at Marco-Pierre White’s L’Escargot in London’s Soho, gaining a reputation as an exceptional young chef.
Curious to learn about Italian cuisine and culture he took off to Florence in 2001, landed a job after knocking on the backdoor of a restaurant near the famous Ponte Vecchio. Over the course of a year immersed himself in Italian culture, cooking, wine and the joy of riding a Vespa. In 2002 he returned to London where he was part of the opening team at Andrew Thompson’s new restaurant, The Clerkenwell. In the course of his four years with Thompson, he was named Head Chef of The Clerkenwell and participated in the launch of its sister restaurant, The Chancery. In 2006, he continued his experience at the highest level of cooking in Philip Howard’s two Michelin starred The Square, considered by many to be one of the best restaurants to open in London in the past 25 years.
In 2007, American chef Charlie Palmer recruited Chef Gleadow-Ware to fill a key role at Aureole, his flagship restaurant in its original Upper East Side location. He was closely involved in the planning and implementation of the restaurant’s landmark move to the Bank of America Tower located at One Bryant Park. In 2010 Palmer anointed him Executive Chef to run the kitchen according to his personal vision and culinary style. Under his direction the restaurant has consistently maintained its Michelin star. In 2016 Chef Gleadow-Ware was the commencement speaker at the Hyde Park NY campus of the The Culinary Institute of America.
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 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.
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.
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.’’
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Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW, Bartholomew has also worked in London for Harrod’s Wine Department, Harvey’s Fine Wine Merchants in Pall Mall and Christie’s. He worked in Australia for Rothbury Estate and for 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 Inc, later moving to Toronto as their Wine Consultant,and wine sales in Ottawa.
Known as one of the world’s foremost authorities on Port and Madeira, Bartholomew is credited with being responsible 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 with a focus family-owned wineries-on places with personality and stories, and on wines that come from the heart.
Bartholomew 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 was named one of the 100 fastest growing companies in 1998 by Entrepreneur magazine and Dun & Bradstreet.
Christian Dalbavie is the French Portfolio Specialist Northeast for Kobrand Corporation, an established importer founded in 1944 and one of US leading importer of fine wine. Christian started with Kobrand 5 years ago after working for 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 Rhone, Hervé Bizeul’s Clos des Fees, Chateau Rollan de By in Medoc and Toques & Clochers, Limoux.Kobrand is the exclusive agent for an outstanding selection of fine wines, including from France: Maison Louis Jadot, Chậteau des Jacques, Domaine Ferret, Domaine Zind-Humbrecht, Chậteau la Nerthe, Champagne Taittinger, Chậteau d’Aquẻria, Bouvet-Ladubay, Michel Redde et Fils and Maison Saleya; from California: Cakebread Cellars, Sequoia Grove Winery, St. Francis Winery & Vineyards, Domaine Carneros, Calcareous Estate Wines and Foley Estates Vineyard and Winery; from Italy: Medici Ermete, Tenuta San Guido (Sassicaia), Tenuta Sette Ponti, Tenute Silvio Nardi, Tenuta La Fuga, Tenute del Cabreo, Tenuta di Nozzole, Tenuta Campo al Mare, Tenuta TorCalvano, Spalletti, Masi Agricola, Michele Chiarlo, Medici Ermete, Tenuta di Salviano, Agricola Punica, Feudo Maccari, Fernando Pighin and Figli, Bollini and Caposaldo; from Spain: Bodega Don Olegario and Poema Cava; from Argentina: Alta Vista and Barda by Bodega Chacra; from Chile: Altamana; from New Zealand: Craggy Range Winery and Infamous Goose; from Portugal: Taylor Fladgate , Fonseca and Croft; from Oregon: Resonance and from Washington State: Mullan Road and finally our Global brand: The Seeker. As well as the prestigious spirits of Alize, and the craft spirits portfolio, including from France: Delamain Cognac, Larressingle Armagnac, Belle de Brillet and L’Héritier-Guyot; from Italy: Tia Maria, Sassicaia and Michele Chiarlo Grappas and from Martinique: Depaz Blue Cane Rhum Agricole. And the Joto Sake portfolio from Japan.
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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.
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 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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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.
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John Kapon is CEO of Acker Merrall & Condit. Through his visionary leadership and ceaseless energy, Mr. Kapon spearheaded the Company’s transformation from a single New York City storefront to the largest fine and rare wine auction house in the world.
Since joining the Company in 1994, Mr. Kapon has elevated Acker Merrall & Condit to the forefront of the auction world. Recognizing a growing thirst for fine and rare wine overseas, Mr. Kapon pioneered the market for wine auctions in Hong Kong, now the world’s leading fine wine center. Today, Acker Merrall sits atop the global wine market.
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. This is Philippe’s fifth year conducting tastings and seminars on island with the NWF.
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 most recently 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, as well 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 the 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.
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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. In doing so, Risoli ensures a dining experience that far surpasses guests’ expectations night after night. He has also defined the role of Grand Fromager across the east coast, having been one of the first in the nation to add this distinctive culinary expertise to a restaurant setting.
Risoli's arrival to L'Espalier even predates the restaurant's thirty-year plus owner, Chef Frank McClelland. He is the restaurant's most reliable historian, to include first hand stories of famous guests. As Mâitre d’ hotel for the past three decades, he has been integral in creating and maintaining the standard of excellence that has become synonymous with L’Espalier. Over the thirty years they have worked together, Risoli and Chef McClelland have developed a symbiotic relationship that is unparalleled. Risoli’s ability to anticipate the needs of the dining rooms and communicate with the kitchen is incomparable, some might even say psychic.
In addition to maintaining harmony throughout the dining rooms and with the kitchen, 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 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. He is a graduate of the Ohio State University where 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 has conducted wine tastings and educational programs for groups from 8 to 200. For the past five years he has conducted wine concerts for the Westerville Symphony matching wines to the mood and movements of classical music.
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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 atop 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.
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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 sommelier at Straight Wharf Restaurant. Her service style is approachable, elegant and knowledgable 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.
Rebecca Banks currently manages the wine programs for the Keith McNally Restaurant Group in New York City: Balthazar, Schiller’s Liquor Bar, Lucky Strike, Minetta Tavern, Morandi, Cherche Midi, and Augustine. She also developed the wine list and wine training program for Balthazar London (opened in February 2013 in the Covent Garden neighborhood of London). Rebecca has consulted on separate Beverage Programs on the side, including Chelsea’s Heath Restaurant and Gallow Green Rooftop Restaurant. Rebecca holds the Advanced and Diploma Certificates from the Wine and Spirits Educational Trust. She has taught classes, including “Fundamentals of Wine” and “Wine and Food Pairing” at Manhattan’s French Culinary Institute (now International Culinary Institute), as well as informal classes at wine shops and private venues throughout Manhattan and Brooklyn.
Rebecca is a regular member on the tasting panel at Wine and Spirits magazine and involved in a Brooklyn, NY-based tasting group.
Rebecca lives in Brooklyn with her husband Ben, son Jonah, daughter Hazel, and two ornery cats.
In 1999 David opened his first bottle of Champagne on a busy Friday night in a Midtown Manhattan restaurant. As the cork went sailing over the dining room, he knew hospitality was his calling. Since then he’s worked in fine dining restaurants in New York City, the Finger Lakes, Boston, and now Portland, Maine. He has been with the Press Hotel and its restaurant, UNION, since September 2015. David has been very fortunate to have worked with such talented professionals as Chefs Ed Brown, Robert Sisca, and Josh Berry as well as sommeliers Heather Branch, Ray Osborne, and Todd Lipman – all of whom have been generous with their time and knowledge. He holds a Master’s Degree in Management, is certified through the Court of Master Sommeliers, and has opened countless bottles of Champagne more successfully than the first. Recently, David had the opportunity to present the wine for UNION’s dinner at the James Beard Foundation. He lives with his wife and two rescued pit bulls.
Brahm Callahan, 31, serves as Beverage Director of Himmel Hospitality Group and its three restaurants - Grill 23 & Bar, Post 390 and Harvest restaurant. Brahm is a Master Sommelier, one of only 147 professionals in North America who hold the title Master Sommelier – the highest distinction available in the beverage service industry.
Raised in Western Massachusetts, Brahm had an early introduction to the wine world at the age of 17 when he learned the business side of the industry at The Shelburne Falls Wine Merchant, in (Shelburne Falls, MA) under the direction of mentor Paul-Thiery de la Blotier. A short year later, Brahm was put in charge of running wine tastings, managing the cellar and working on dinners with winemakers and local restaurants.
While attending the University of Massachusetts Amherst, Brahm continued to work at the Wine Merchant, in addition to working part time as a Wine Steward in many of the top restaurants of Western Massachusetts. After moving to Boston to attend graduate school at Boston College to receive his Master’s Degree in Classics and Ancient History, Brahm embraced Boston’s wine community and began working as a sommelier while finishing his graduate work. Through his time at top Boston restaurants, including Excelsior and Rialto, Brahm developed an interest for small producers who make terroir-driven wines.
In 2009, Brahm joined Himmel Hospitality Group as part of the opening team of Post 390, an urban tavern in Boston featuring seasonally-inspired menus. There, Brahm created a beverage program that included an expansive list of approachable and accessible wines, 40+ selection craft beer and competitive cocktail program.
In 2010, Brahm joined the team at Grill 23 & Bar as Wine Director, where he developed an award-winning list of over 1,700 selections, focusing specifically on new cult producers as well as maintaining a balanced list that offers selections for both wine connoisseurs and novices alike.
In August 2015, Himmel Hospitality Group appointed Brahm as Beverage Director. In his role, Brahm is responsible for the developing a training program for all Sommelier and Bar Managers to ensure excellence for guests’ experience and employee growth at all three restaurants.
Brahm lives in Beacon Hill with his wife, Sally.
Lauren Daddona is the Wine Director at Les Sablons, a newly-opened restaurant in Cambridge, 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 and Asia.Lauren was a national finalist in the 2016 TopISomm competition, as well as a regional finalist in the 2015 and 2014 competitions. She is a Director Emeritus of the Boston Sommelier Society and was named a StarChefs Rising Star in 2015. She has been cited in a range of publications, including Food & Wine, SOMM Journal, and Robb Report, as well as our very own Nantucket Magazine.
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Recently named “Boston’s Best Sommelier” by Improper Bostonian, Nick is the Wine Director of the Forbes 5-star Boston Harbor Hotel and its notable fine dining establishment Meritage. He holds an Advanced Certification through the Court of Mast Sommeliers and through his passion for wine education contributes as a board member of the Boston Sommelier Society.
At Meritage, Nick is known for his inventive multi-course pairings. He is a contributor to various media including Steven Tanzer’s Winophilia website, and participation in the Boston Wine Festival.
Tali Dalbaha career in the hospitality industry began at age 15 in Tel Aviv, Israel, where she gained decades of experience working for internationally renowned clubs, restaurants and hotels rising to management in nearly every professional setting she encountered. She moved to New York City in 2010 and two months later, she began studying to become a Master Sommelier and officially became a candidate after passing Part 1 on her first attempt. Tali was Wine Director for over 5 years at City Winery in New York City, a fully functioning winery paired with fine dining that operates both as a venue and events space. There her responsibilities included curating the venue’s award winning wine list of over 700+hand-picked bottles, driving the wine program, and training over 50 staff. Tali also worked the floor for fine dining 3 * Michelin establishment of Jean Georges as a Sommelier.
Today Tali is the Brand Ambassador for Vin des Graves in the USA market and an Educator & Advisor at the Sommelier Society of America. She recently joined the Buy-Rite team as the GM of the Jersey City Super Buy-Rite.
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 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 an unexpected surprise to customers, and business is booming as a result. The Urban Grape has 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.
As the Wine Director for MARC US, Olivier Flosse oversees A Voce’s award-winning wine cellar. He brings both passion and expertise to the restaurants’ beloved and highly regarded wine program. Olivier educates A Voce’s team about the wine selections, enabling his team to guide guests toward a choice that will pair beautifully for memorable meal. Olivier most enjoys his time spent in A Voce’s dining room, interacting with guests to learn more about their palates in order to enrich their wine experience.
Born and raised in Marseille, Olivier started his training at a young age, earning the coveted DUAD, Diploma-Universitaire d’Aptitude a la Degustation, Bordeaux, the most prestigious wine diploma in Europe. Olivier’s first position upon arriving in New York in 1999 was assistant to the talented Jean-Luc Le Du at Daniel Restaurant. Prior to joining MARC, Olivier was the wine director and sommelier at Cafe Boulud in New York City.
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 feature over 2500 selections of the finest wines from Italy, France and USA that earned the 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 winery such as Ceretto, Altesino, Mastroberardino and Argiolas.
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.
Sheri Griffith is the Chef Sommelier and Manager of The Aldo Sohm Wine Bar, part of the Le Bernardin restaurant group. Prior to opening the wine bar in 2014, Sheri worked as lead sommelier at the Michelin-Starred Aureole in New York. During her previous career as a professional dancer, Sheri was lucky enough to travel the world where she found her passion for wine. She visited six continents and over 20 countries where she gained an appreciation for different cultures, cuisine and wine. Sheri continues to share her passion through teaching at the American Sommelier Association and learning everyday as she prepares for the Advanced Level with the Court of Master Sommeliers.
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 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.
Victoria James has worked in restaurants since she was thirteen. She fell in love with wine and when she was twenty-one became certified as a sommelier. She has worked at some of the most prestigious restaurants in New York City including Marea and Aureole. She is now the Beverage Director of Gracious Hospitality Management, including Michelin-starred, Cote. Victoria’s name has appeared on many no¬table lists: Forbes "30 Under 30," Zagat’s “30 Under 30,” Wine Enthusiast’s “40 Under 40,” Wine & Spirits’ “Best New Sommelier,” and The Back Label declared her “New York’s Youngest Sommelier.” She is also the author of DRINK PINK, A Celebration of Rosé (May 2nd, 2017, HarperCollins) and a contributor to Cosmopolitan, Munchies and The Daily Meal. In her free time, she makes Amaro from foraged plants.
Brent Jones found his love for wine at age 19 while working at The Waterfront in Cincinnati, OH. In 2001 his professional wine career took shape in Aspen, CO while working with Master Sommelier Jay Fletcher at the award-winning restaurant Syzygy. Other restaurants on his résumé include Galley Beach in Nantucket, restaurant Latour in New Jersey, Fifth Floor in San Francisco, Alinea in Chicago, Frasca in Boulder, and both the Caribou Club and Hotel Jerome of Aspen. One of his favorite moments of his wine career occurred while working the 2012 harvest with Domaine Comte Senard in Burgundy.
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 Spectators 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.
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.
Head Sommelier Todd Lipman, C.S. is a native of Fairfax, Virginia but has called Boston home for nearly 20 years. Having once considered attending culinary school, he opted to decline a partial scholarship from Johnson & Wales to pursue a degree from Boston University’s well-regarded Department of Classical Studies. It was this interest in the preparation and appreciation of all things gastronomic, however, that led him into the hospitality industry at age 18.
Todd has since worked with the likes of top Boston chefs and restaurateurs including James Beard Award Winners Ken Oringer and Jamie Bissonnette, along with Marissa Iocco, Frank DePasquale, Babak & Azita Bina, and Daniel Bruce at K.O. Prime, South End Galleria, Bricco, Bin 26 Enoteca and the 5-star/4-diamond Boston Harbor Hotel respectively. Under each year of his direction at Bistro du Midi, his wine program has been granted Wine Spectator’s Best of Award of Excellence and his wine list has been dubbed “one of the city’s most formidable” by Bon Appetit Magazine. In addition, he has been acknowledged as Boston’s Best Sommelier three times, by Improper Bostonian in 2011 & 2015 and Boston Magazine in 2014. He is also known to serve as a frequent guest lecturer, and occasional wine writer for various blogs and magazines. In addition he has been both Competitor and Judge for the StarChefs Somm Slam Competition in Brooklyn, NY and featured as part of the blending team for the 2014 vintage of Raymond Vineyards’ Sommelier Selection Cabernet Sauvignon (North Coast). Todd regularly contributes his wine expertise to James Beard Taste America (Boston) as well serves as the Wine Director for both the Nantucket Wine & Food Festival and the Newport Mansions Wine & Food Festival (Newport, RI).
Sur Lucero MS, has dedicated his life to food and wine. Lucero was raised in the Napa Valley and spent over two decades in Restaurant Hospitality. In the early years of his career, he developed his palate on the dining room floor of The French Laundry. It is here where he spent over one third of his restaurant career, immersed in the culture, and inspired to attend culinary school. After cooking professionally for a couple years and being certified in Culinary Arts by the Napa Valley Cooking School, he returned to The French Laundry, this time to begin his career in wine.
Lucero is also thankful for the years he spent in Michelin stared restaurant’s that include The Little Nell in Aspen, Meadowood Resort in Napa, Daniel Boulud in Las Vegas and Terra in Napa, among others. Wine and Spirits named him the Best New Sommelier in the United States in 2011. In 2012, Lucero was honored by the Court of Master Sommelier’s as a recipient of the Remi Krug Cup. This distinction means that Lucero was the highest scoring person, who passed all three sections of the exam, on his first attempt. Since the establishment of the Court of Master Sommeliers in 1969, this honor has only been earned fourteen times in history.
Lucero still lives in the Napa Valley and now enjoys working in the field of education with Jackson Family Fine Wines. In addition to his ambassadorship of the portfolio’s 51 world class brands, he covers the nation doing what he loves, speaking, teaching and advancing the awareness of Food and Wine culture.
In his spare time, he enjoys growing, cooking, sharing food from his garden, cycling, hiking, kayaking and anything else that makes him hungry and thirsty, for food and wine!
Ian Magiros graduated Johnson & Wales University in the spring of 2006 with a Bachelors Degree in Hospitality Management, an Associates 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 associates 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 Educators Trust Diploma Candidate, which is the highest level below Master of Wine, and is 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 been in the wine business at the distribution level for the past 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 has worked in the hospitality industry since 2001, working at nearly every position in a restaurant, from bartending to cooking, serving and managing. Ian has a strong passion for all things beverage, from wine & spirits, sake, to teas & coffees, to the art of making and mixing cocktails.
Born and raised in New England, Michael had long envisioned a career as a lawyer, but it was while he was a student at Harvard University that his future aspirations became less conventional. During summers he worked for an upscale catering company, which often found him prepping in the kitchen, bartending or waiting tables. It was the energy and satisfaction in executing elaborate events with finesse and skill that led Michael to enroll in the Culinary Institute of America.
While at the CIA, Michael earned his degree in Culinary Arts and spent many formative hours in some of Boston’s best kitchens, learning from Boston culinary legends Gordon Hamersley, Frank McClelland and Geoff Gardner. However, sensing that professional cooking was not his long-term career path, Michael set off for Australia to pursue a Master’s degree in Gastronomy at the University of Adelaide.
It was between classroom sessions, touring some of Australia’s great vineyards, tasting rooms and restaurants that Michael realized that the world of wine was luring him closer. Upon returning to Boston, Michael returned to restaurant life in the front of the house as a sommelier, working in the award winning wine programs at Sel de la Terre, L’Espalier, BOKX109 and Café Escadrille. He spent time working for Vineyard Road, a boutique wine distributor in Massachusetts, and was most recently employed at two international wine suppliers, most notably as Education Manager and Prestige Portfolio Manager with Treasury Wine Estates and as an Educator and Regional Sales Manager with Jackson Family Wines.
Michael finished Third at both the 2010 and 2011 Top|Somm Championships, and won the Best Young Sommelier Competition in 2010. As the representative for the United States at the International Best Young Sommelier Finals in Santander, Spain in October 2010, he placed second in the world. Additionally, Michael founded the Boston Sommelier Society in 2009 and currently serves as Chairman Emeritus.
Throughout his journeys, Michael kept himself immersed in continuing his education, and in 2015, Michael’s experience and studies paid off, as he became one of only 230 people in the world to achieve the title of Master Sommelier. He is currently the Principal/Owner of Sommelier On-Demand Hospitality Services, LLC and currently resides in Groton, MA with his wife, Carolyn, and son, William.
Showcasing a talent developed over years of devoted work and study, Theresa Paopao brings a vivacious yet relaxed energy to the operations and wine program at Brookline, MA’s Ribelle. Paopao elevates service standards to what she dubs “ergonomic service,” allowing staff to function comfortably in an effort to extend that comfort to the guests. “The service is friendly and informed, but not over the top, “she says. Paopao thrives on the energy at the pass, as food is ushered from the kitchen to the server, an essential transition—“it’s the heart of the restaurant.”Additionally, Paopao’s wine list sheds pretention and embraces its place as a complement to Co-Chefs Tim Maslow and Brandon Baltzley’s imaginative and globally inspired cuisine. “Knowing the kitchen’s style and what’s in the food allows me to find wines that flatter each dish. It’s like making a mix tape for your crush: You have to pick the right songs for the person like you have to pick the right wines for each dish.” Paopao also requests the trust of her diners, and on her menu, she describes wines solely by taste, not by label, to remove any preconceptions and let the wine speak for itself.Born and raised as the oldest of eight, Paopao moved from Hawaii to the East Coast to pursue a graduate degree from the Yale School of Drama, drawing on her passion for the arts with a technical theater design degree. After spending two years in the prestigious program, however, Paopao found that her career aspirations lay elsewhere. A move to Boston spurred her to pick up a position as a server, beginning her restaurant industry career. As she gained an interest in wine and beverage programs—teaching herself and seeking lessons from those around her—as well as management, the connection between orchestrating stage operations and helming a dining service became opportunistically evident. After a stint at Sweet Life Café in Martha’s Vineyard, Paopao returned to Boston with a freshly honed wine palate and joined The Federalist as a cocktail server. She later left to pursue a management role at Beacon Hill Hotel and Bistro.
Paopao’s next rung on the ladder was found in 2004 at Oleana Restaurant in Cambridge. For almost seven years, Paopao polished up the service and beverage programs, earning a Boston Rising Stars Award from StarChefs.com, as well as receiving her BarSmarts Advance Certification and becoming a Certified Sommelier by the Court of Master Sommeliers in 2009. Paopao’s reputation in Boston soon spread to the Big Apple, and the sommelier found herself scouted by David Chang’s Momofuku to take on the role of wine director. Paopao spent more than two years at Momofuku Ssäm Bar before taking on a four-concept Momofuku outpost in Toronto. Paopao not only developed four distinct beverage programs, but involved herself in international importing, inventory management, and staff education. She also concurrently worked with New York City’s Astor Wine Center, teaching a recurring class on wine fundamentals.Eight months later, with the Toronto operation up and running, Paopao was drawn back to the States with an opportunity to open Toro NYC alongside chefs Jamie Bissonnette and Ken Oringer as beverage consultant for multiple East Coast venues. Gearing up for the launch in Boston as wine andbeverage director for Coppa and Toro Boston, Paopao’s connection to the city deepened. When she was approached by fellow Momofuku alum Tim Maslow to run the operations and beverage program for Ribelle and Strip T’s, she couldn’t resist returning to Boston’s charm.
With all eyes on Ribelle’s August 2013 opening, the city’s diners and critics were impressed; Ribelle earned a four-star review from the Boston Globe and recognition by Boston Magazine as Best Wine Program in Boston 2015.
Dominick Purnomo, Wine Director & Co Owner of Yono’s & dp An American Brasserie, grew up in his family’s restaurant working alongside his parents at an early age before going on to State University of New York at Morrisville to pursue a degree in Hotel & Restaurant Management. Upon finishing Morrisville in 2000, Purnomo came back to Albany to work in the family business and took over the day to day operations. It was then that he discovered a true passion for wine. After having dined in some of the worlds finest restaurants such as Charlie Trotter’s in Chicago, Aureole in Las Vegas, and Lespinasse in New York, Purnomo wanted to bring a world class wine program to Albany, more specifically to Yono’s.
In 2005 Purnomo was elected to his first of two, two year terms as the President of the Greater Capital District of the New York State Restaurant Association, the youngest President in the history of the state organization. Dominick was a national finalist for the Best Young Sommelier Competition, has been nominated for a James Beard Award for his wine program on 3 occassions. His wine list has been praised by Wine Spectator since 2004 and has recently been named one of the 300 greatest wine lists in the world, receiving the 3 star award from The World of Fine Wine. Under his direction, Yono’s was named one of the Top 100 restaurants in America by OpenTable.
He currently sits on the Board of Directors for the Downtown Albany Business Improvement District, is a member of the Society of Fellows at the Culinary Institute of America, the American Sommelier Association, the Chevalier du Tastevin, a founding board member of the Albany Food & Wine Festival, the founder of the Sommelier Society of Albany. Dominick and his wife Carolyn, a Licensed Realtor, reside in Loudonville, New York with their daughters Gemma & Halle.
Matt began his career in Boston where he achieved national recognition as wine director at one of Boston’s most beloved restaurants—UpStairs on the Square.
Reiser has twice presented wine at the James Beard Foundation, interned in Burgundy with Clive Coates, MW and was a panelist for the NYU American Association of Wine Economists. He has also served as a judge for wine competitions and has been citied in numerous publications.
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; at Redd in Yountvile, in which 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 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 is currently the beverage director and Assistant General Manager at Sorellina in Boston, MA. He has been working in fine dining since the age of 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 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 is now working for Harborside Wine Compnay based out of Boston.
Brooke Sabel has a Bachelor of Science degree from the University of Wisconsin-Stout in Hospitality & Tourism Management. She also has certificates in Wine & Food Pairing from Universitat de les Illes Balears, Palma de Mallorca, Spain and Southern Cross University, Coffs Harbour, NSW, Australia.
While working in New York City for one of the premier retail wine merchants, Morrell & Company as a Wine Consultant, her engaging personality & down-to-earth approach to wine earned the respect of some New York top oenophiles. She further developed her knowledge while working under Master of Wine, Christopher Cree at 56 Degree Wine in Bernardsville, NJ. Brooke then went on to hold the position of Lead Sommelier at the Borgata Hotel, Casino & Spa in Atlantic City, NJ. While at Borgata, Brooke assisted with the planning, organizing & executing of events such as Wine Spectator’s Grand Tour and Borgata’s numerous elite food & wine events. She has helped to develop wine lists for such culinary masters as Bobby Flay, Wolfgang Puck, and Michael Mina. Her talents and reputation brought her back to central New Jersey to develop the wine program at Natirar and its award-winning restaurant Ninety Acres, where she has held the position of Wine Director since opening. Her focus on sustainable, organic, biodynamic, small-production wines has garnered high accolades amongst her peers and the press.
Brooke has been featured on Martha Stewart Radio, Wisconsin Public Radio, New Jersey Monthly, Inside Jersey, New Jersey Weddings, The Knot, Park Place Magazine, Above Magazine, Princeton Magazine, James Beard Foundation, New Jersey Wine & Food Festival, Terroirist.com, SOMM Journal and participated in 2011 Star Chefs Somm Slam.
Brooke holds titles of Certified Sommelier from the Court of Master Sommeliers and the Sommelier Society of America. She also holds the title of Certified Specialist of Wine from the Society of Wine Educators. A member of several trade organizations such as Sommelier Society of America and the Guild of Sommeliers; Ms. Sabel is also a tasting panelist for several industry publications. She is currently studying for Advanced Sommelier exam from the Court of Master Sommeliers and is enrolled in the Diploma Program from the Wine & Spirits Educational Trust.
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 Maryland in 2008, Jamie fell in love with the hospitality industry by way of bartending, with a focus on craft cocktails. While 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 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 endeavoring in activities 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.
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”.
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 Bearing 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 have helped guide the wine program for the past four years.
For the past decade, Marika Vida has been one of the most in-demand, highly respected wine professionals in the business. She has served as Wine Director of the Ritz-Carlton Central Park New York; Sommelier of the top-rated Laurent Tourondel Bistro BLT Market; Sommelier for the Philadelphia Ritz-Carlton with ‘Top Chef’ Winner Kevin Sbraga. She also developed the opening wine program at 10Arts with Chef Eric Ripert and Chef de Cuisine Jennifer Carroll. Under the auspices of her new consulting firm Vida et Fils, she currently works as the Wine Director of the Ritz-Carlton Central Park. Her most recent project there is the critically acclaimed Phenomenal Femmes Program, which features female winemakers from around the globe, including a popular dinner series. Marika has served as Wine Director for the James Beard Foundation Book Broadcast and Journalism Awards. She is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein on projects for Wines of Argentina, Brazil, Portugal and Monterey programs. Additionally Marika consults for the Architectural Digest and has served on Eric Asimov’s Tasting Panel for the New York Times.
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.
Leaving Devin Tavern in 2007, York took his first entry-level sommelier position at the Michelin-starred Sho Shaun Hergatt, where he eventually rose to the level of beverage director. There he managed a 550-bottle, $200,000 wine list that was centered on vintage Bordeaux. The position also allowed York to begin buying wine at auction and training his own staff. Relocating to Boston from New York with his family in 2011, York came onboard at Craigie on Main as sommelier, bringing with him fond memories of eating at the restaurant’s original location on Craigie Street. Since joining the Craigie team, York has taken on the role of Director of Operations for both Craigie On Main and The Kirkland Tap & Trotter. While his role has evolved he continues to be heavily involved in creating the wine lists at both restaurants that reflects Executive Chef Tony Maws’ “next hill over” and exclusively Old World philosophy—which means approaching a popular varietal like Pinot Noir but from a unique terroir perspective. In other words, this means York will choose a bottle from Switzerland, as opposed to the expected California or Oregon regions.
In addition, York is dedicated to expanding Craigie on Main’s vintage wine stock, using his auction skills to acquire rare and distinct bottles from private collections. Most importantly, York has designed a list that’s specifically made to pair with Maws’ acclaimed menu—focusing on wines that are accessible, value-rich, and sourced from small producers. “I’ve tried to continue the ethos that’s always been here: we want to buy and sell wine that’s made by real people,” he says.
A fan of outdoor sports and activities, York nonetheless spends a good portion of time outside of Craigie on Main working on a more long-term pursuit: although it will be a while before his four-year-old reaps the rewards, 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, who represents Marchesi di Barolo’s 6th generation together with her brother Davide, was born on February 27th 1988. After attending high school in Alba, a small city near Barolo where she lives with her family, she moved in Milan where she studied economics and business in Bocconi University.
During her college years, she travelled abroad extensivley: after an exchange program in Manchester, UK and two internships (the first one in Hyderabad, India and the second one in New York) she lived in Shanghai, China for almost one year. Meanwhile while she was attending university, she always helped her parents running their family company and she often joined her mother Anna during her business trips all around the world.
She graduated in 2012 and is now working full time in the family winery taking care of hospitality at the winery and representing Marchesi di Barolo abroad.
Marchese Lodovico Antinori, was born in 1943 family as the youngest of three, following brother Piero and sister Ilaria. His father Niccolò Antinori ran the family firm and carried on a 600-year legacy in the wine trade. In the 1970’s Lodovico took care of the US market for the family company. Following this he had a brief career as a photo journalist in Vietnam, including the periodof the Vietnam War. In 1981 Lodovico broke ranks with the eponymous family firm and started to cultivate vines in the then little known village of Bolgheri on an estate he inherited from his mother Carlotta della Gherardesca. The della Gherardesca, an ancient noble family, were significant landowners in this maritime region.Tenuta dell’Ornellaia was Lodovico’s vision. 1985 was the first vintage that was released to the market. Over the next 20 years recognition of Ornellaia and Masseto spear-headed the incredible rise of collectible fine wines from Italy, ultimately establishing Bolgheri and the Alta Maremma as one of the world’s leading wine producing regions. Ornellaia and Masseto have both earned themselves a place in winemaking history. In 2002 Lodovico sold Tenuta dell’Ornellaia to Robert Mondavi and since then has put all his energies into Tenuta di Biserno in Bolgheri’s neighbouring commune Bibbona. In Lodovico’s eyes, the wines produced at Biserno in Bibbona are quite distinctive from those of Bolgheri. The slopes are steeper and the soil is stonier. Bibbona benefits from its closer proximity to the Tyhrrennian Sea, with cooling sea breezes. All these elements combine to create the perfect terroir for classic Bordeaux varietals, first and foremost, according to Lodovico, Cabernet Franc. Tenuta di Biserno is a partnership between the two Antinori brothers - a milestone in both their careers and in the family history as this was the first time that the two brothers have actually worked together. Tenuta di Biserno is certainly the coming together of two very different, complementary minds and talents, with Lodovico at the helm of the company. Lodovico himself decribes Tenuta di Biserno as a dream for any winemaker, an ultimate endeavour which he considers to be “the absolute pinnacle of my personal career as a winemaker and will be my legacy to my daughter, Sophia.“ Pastimes - Lodovico is a man who follows his passions......... In terms of wine, his greatest passion is for the wines of the Alta Maremma and nowspecifically for the wines of Tenuta di Biserno in Bibbona. He has always had insight into appropriate varietals for a given site, studying aspect, soil and climate before choosing to plant Merlot and Sauvignon Blanc in Bolgheri at Ornellaia and today planting CabernetFranc at Biserno. Now Lodovico makes two Sauvignons in Marlborough, New Zealand; Mount Nelson and Ram’s Hill, both of which have the grace and style of European Sauvignon Blancs. A further vinous passion is for Tokaji, and Lodovico has an interest in a Tokaji estate in Hungary, Baron de Bornemisza.Lodovico’s passion for horses has taken him to the USA, where for the past twenty years, he spends quite some time in south central Montana, an area that he loves immensely. Horses are also a big part of his life in the Maremma, with his 16-year-old daughter, Sophia, being a successful horsewoman. Art and photography play an important part in Lodovico’s life. As previously mentioned, Lodovico spent some time as a photo journalist and is still a keen photographer today. While he would not describe himself as an art collector, Lodovico certainly has an eye for art and has many wonderful paintings.
Mother, first female winemaker in Argentina, entrepreneur, successful businesswoman and Congresswoman. After graduating cum laude with a degree in Enology in 1981, Susana Balbo became the first female winemaker in Argentina’s history, and 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 played an outsized role in driving her country’s wine industry forward, having been elected president of Wines of Argentina not once but three times. It was during this time that Argentinian wine exports made history, growing in double digits and gaining recognition on the world’s wine map. In this role, she became an influential leader in this new wine-producing Argentina after decades of a wine market reliant on only domestic consumption.Today, Susana Balbo is the owner and chief winemaker of Susana Balbo Wines in Mendoza. Moreover, 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 certainly the most well-known female Argentinian winemaker, within the country and abroad. In 2012 she was the only Argentinian named among the ‘50 Most Powerful Women in the Wine World’ by the British magazine Drinks Business. In 2015, she was awarded ‘Woman of the Year 2015’ by Drinks Business Magazine
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 is the second generation of the Bindocci family to follow in the footsteps of legendary winemaker Piero Talenti, mentor to Alessandro's father Fabrizio Bindocci and one of the founding fathers 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 with him twenty-first century technology and style to Il Poggione.
This father-son team brings different approaches to winemaking, with Alessandro focusing more on modern technique; however they both agree in producing Brunello utilizing traditional practices — picking fruit from older vines and classic large-format aging in oak casks.
Alessandro spends a lot of his time traveling all over the world — from Europe to the United States to Japan and points eastward — as an ambassador of Il Poggione. But that doesn't stop him from being involved in the day-to-day process of vinfication. Modern technology, he explains, allows him to monitor and control the winemaking process — vat by vat — using his smartphone. He doesn't mind the endless travel, he says, because he knows that his cozy apartment awaits him when he returns to the tiny hilltop village of Sant'Angelo in Colle, where both he and his father were born.
Bruno-Eugène Borie, 60, 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 focused on excellence, having transformed an already successful and respected Château into one of the leading vineyards from the 1855 classification. As a result, 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 November 2013 Ducru-Beaucaillou 2009 was voted “Best Cab in the World” by wine professionals and Masters of Wine during a triple blind-tasting in Montreal, London and Melbourne, which included 30 of the world’s best cabernets.Bruno-Eugène Borie is passionately interested in contemporary art and design, architecture and gastronomy. He is an accomplished chef and sees his “foodie” passion as a natural extension of winemaking.
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Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW, Bartholomew has also worked in London for Harrod’s Wine Department, Harvey’s Fine Wine Merchants in Pall Mall and Christie’s. He worked in Australia for Rothbury Estate and for 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 Inc, later moving to Toronto as their Wine Consultant,and wine sales in Ottawa.
Known as one of the world’s foremost authorities on Port and Madeira, Bartholomew is credited with being responsible 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 with a focus family-owned wineries-on places with personality and stories, and on wines that come from the heart.
Bartholomew 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 was named one of the 100 fastest growing companies in 1998 by Entrepreneur magazine and Dun & Bradstreet.
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 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."
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As 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.
Currently working at Chappellet Winery, Dominic Chappellet has spent the last several years in the Napa Valley living on Pritchard Hill with his Family. Daily operations management and marketing fill most days but he spends time representing Chappellet on the road as well with his wife Amy. Dominic can also be found giving tours at the winery and documenting life on Pritchard Hill through his photography. His activities outside the business focus on playing an active roll in the lives of his four children.
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 the 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.
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 programme has taken place. Everything has been redesigned – the buildings for vinification, maturating, storage and reception. "Without a rigorous approach, passion is not enough. And so I wanted to control everything… That’s the price you pay for quality."
Daniel Daou’s prime motivation is passion, and his background as an engineer informs his every decision as a winemaker. Daniel goes to extraordinary lengths, such as employing methods only used in producing first-growth Bordeaux, 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.
Often, 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, founder of Donelan Family Wines, began his journey of wine discovery in the 1980s, led by an inspired sommelier at Toppers Restaurant on Nantucket. With a vision for creating superior-quality, terroir-driven Syrah and Rhone-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.
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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.
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 were able to produce the same traditional Châteauneuf du Pape style of the Féraud family.
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 3 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).
Gaëlle Goossens was born in Reims in 1985. She grew-up in the countryside of Champagne and loved spending time in the vineyard with her grandmother from whom she learned wine-growing basics and tricks. From her parents both doctors, she picked up the love of travelling, flying across the world with them for medical missions. From Africa to Asia, Gaëlle is particularly delighted in travelling. Having finished high school and an undergraduate degree in sciences, Gaëlle left for Australia where she spent two years studying Foreign Politics at the University of Queensland. Thus she acquired strong skills on international relations and considered them for later on. Still close to the wine universe and notably devoted to Champagne, she came back to France, decided to get back to her roots and underwent a postgraduate in Biochemistry and Oenology. She graduated from the National Diploma of Oenology in 2012. After several experiences in wine grower families and Houses of Champagne, she was offered the job of Deputy head of production by a prestigious House of Champagne. She spent five years there taking care of the wine making process both in stainless steel and wood styles and managed a team of wine technicians all year long. With her expertise, she decided to step forward and use this experience in development and communication. She joined Veuve Clicquot and the Development, Innovation and Communication of Oenology team led by Pierre Casenave mid-2016. Gaëlle is responsible for several projects from technical improvements in wine-making to communication events, she can handle multi-purpose issues. During the harvest, she is in charge of the Veuve Clicquot pressing centre in the Côte des Blancs and of the Chardonnay vinification.
Together 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 joined the Royal Tokaji team as Operations Director in January 2017, he is based at the company's headquarters and winery in Mád, Hungary. As Operations Director he is responsible for Royal Tokaji's vineyards, winemaking, production, shipping, finance and administration operations of the company in Hungary, along with managing and developing Royal Tokaji's Hungarian based team of 30 personnel.He followed his family's tradition of working with wine, 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 where he worked during 1997 and 1998 at the Bergkelder Winery, Stellenbosch. On 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. During his holidays he likes to visit other wine regions in Hungary and to explore wine regions abroad to taste and enjoy the wide variety of wines available around the world.Zoltán speaks English, French and Romanian. He lives with his wife and two daughters in Tállya, near Mád.
Guillaume Large was born in the heart of the Pouilly-Fuissé appellation in 1982. After first studying public law, Large decided to turn his passion into his profession.Growing up, his grandfather, who was a grower, shared with him, 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 Mâconnais in 2009.In 2011, Large joined Maison Louis Jadot and became the 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.
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 Rose wine producer in respect of their land and the family tradition.
Antonio Menéndez Managing Director Sales and Marketing Antonio Menéndez joined Vega Sicilia in March 2015 to lead the business development of the group both nationally and internationally, to manage the corporate marketing area and that of each one 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.
After spending 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 involve 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.
Wine has always been a way of life for Luc Morlet. Born in Epernay, France to a fifth-generation winegrower family, Luc grew up working on his family’s Pinot Noir and Chardonnay domaine, Pierre Morlet & Fils, in Avenay-Val-d’Or, Champagne. As a child, he enjoyed learning about the practical and technical aspects of vineyard farming and winemaking.A Masters graduate of OEnology from Université des Sciences de Reims, France, Luc also holds a Viticulture degree from Ecole Viticole de Champagne, as well as an MBA in Wine Business from Ecole Supérieure de Commerce in Dijon, Burgundy. His professional viticultural and winemaking experience began in 1988 with a variety of internships in Burgundy, Bordeaux, Champagne and the Southwest of France. These included Maison Chanson Père et Fils in Beaune and the Institut National de la Recherche Agronomique in Bordeaux. Luc’s knowledge was furthered by technical tours of the European wine regions of Italy, Spain, Germany and the French areas of Alsace, Cognac, Rhône and Loire Valley.Upon completion of graduate school, Luc became the Assistant Winemaker for the Val d’Or Champagne Cellars. In 1993, he replaced the Winemaker at a French subsidiary in St Helena, allowing him to discover Napa Valley and Sonoma County’s unique viticultural conditions. The following year, Luc became the ‘Régisseur’ at Château Dauzac, a classified Margaux growth, and perfected his skills making Bordeaux style wines, under the guidance of consultant Jacques Boissenot.Luc returned to the Napa Valley in 1996 to marry his American sweetheart, Jodie Hauser, and was hired as the Director of Oenology at Newton Vineyard, replacing John Kongsgaard (with whom Luc worked through the first vintage). While there, Luc crafted the well-regarded ‘Chardonnay Unfiltered’ from 1996 through 2000. Working with consultant Michel Rolland, he also enhanced Newton’s Bordeaux varietal estate on Spring Mountain and created its first ever Bordeaux blend, the 1999 ‘Le Grand Vin.’In the spring of 2001, Luc became the winemaker for Peter Michael Winery. His expertise in the Bordeaux and Burgundy styles of viticulture and winemaking lent itself well to the winery’s mission of handcrafting classical wines. Continuing Helen Turley’s legacy, Luc’s technical leadership helped Peter Michael Winery improve its already acclaimed wines during the 2001 through 2005 vintages. (In order to ensure the continuity of style, Luc still remains involved with Peter Michael Winery as Consulting Winemaker, advising his brother Nicolas Morlet who succeeded him as Winemaker in January of 2006.)As part of his continuous effort to achieve the highest quality of wines, Luc designed and developed, in the summer of 2003 and in collaboration with manufacturing company P&L Specialties, a unique premium-sorting device (named ‘LE TRIEUR’ ™), currently under US Patent protection.In 2006, Luc and his wife Jodie began crafting wines, in limited quantities, from unique vineyards of Napa Valley and Sonoma County, under the Morlet Family Vineyards label. In 2010, the couple restored a pre-Prohibition winery located in the beautiful St. Helena appellation, as their family’s winery. With over 20 vintages under his belt, and with his own zest for innovation, Luc uses century old principles and classic Burgundy and Bordeaux methods adapted to California’s natural conditions. Passionate for both the expression of terroir, as well as for the continuous pursuit of ultimate quality, Luc calls his winemaking philosophy ‘neo-classic laissez-faire without compromise.’Luc lives in St. Helena with Jodie and their two children. His interests include French literature, gardening and cooking. He and Jodie, a former elementary school teacher, also participate in a number of community organizations.
Etienne de Nantes started his wine career in 1993 working at Château des Antonins, in Bordeaux. He then went on to further explore the industry, studying wine in the Rhone Valley before completing a Masters of Wine Trade in Burgundy. Upon completion of his studies, Etienne worked as a “vigneron”, cellar worker, and a sommelier in Bordeaux and Franschhoek, South Africa. Later, Etienne managed a wine boutique in Bordeaux before working as a négociant specialized in the trade of Grands Crus Classés. Since 2005, Etienne has worked in the United States with Cognac Tesseron & Château Pontet-Canet then Champagne Louis Roederer & Pichon Comtesse de Lalande. Today, based in New York City, Etienne is the US Director for the wineries of Michel Reybier, which include Château Cos d’Estournel, Château Marbuzet, Tokaj Hetszolo and Champagne Michel Reybier.
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.
In 1992, Lindy Novak joined her sister, Beth, as part of a dedicated second generation working alongside their mother, Mary, to guide Spottswoode Estate Vineyard & Winery. In the more than 20 years since, Lindy has brought her own unique touch to her role as national director of marketing, by building loyal and lasting relationships with Spottswoode’s distributor, restaurant and retail partners. Known for her warmth,humor and thoughtfulness, Lindy oversees Spottswoode’s sales program in 47 states, and is an eloquent ambassador for Spottswoode and the Novak family at tastings, dinners and other key trade and consumer events throughout the country. The eldest of the five Novak children, Lindy was 15 when she moved to Napa Valley with her family. A part of the emerging Napa Valley wine community, Lindy’s friends included the children of the Shafers and Chappellets, and she occasionally babysat the Duckhorn children. Summers were spent helping out around the Spottswoode Estate Vineyard with her siblings, playing tennis, and going to concerts at the Mondavi Winery. 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 a manager, at Macy’s. Following 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 working with her mother and sister, and contributing to the development of Spottswoode. Lindy also found that her honest, engaged approach to sales was the perfect fit for their family-run winery. After a number of years building distributor and retail relationships throughout California, Lindy took on the role of national marketing director. In this capacity, Lindy travels frequently, supporting Spottswoode’s distributor partners in all American markets. “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.
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For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir. Christophe’s career in the wine industry has spanned from sales to winemaking, and his impressive background includes positions at Chateau d’Yquem and Gruaud-Larose as well as projects in Chile, Spain and Washington State. But it was the terroir of Stags’ Leap that drew him to California. “I believe that wine should express the uniqueness of the land,” says Christophe. “The Stags’ Leap wines have always showcased one of the most distinctive regions in the Napa Valley.”
Christophe grew up just outside of Sauternes in Bordeaux, where his grandfather was a Cellar Master. He spent his childhood immersed in the culture of wine, and 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 returning to complete a two-year graduate course in sales and marketing.
Upon graduating he took a position selling winemaking equipment, enjoying both the challenge of sales and the technical knowledge required for the job. After seven years, he decided it was time to start making wine again. While visiting some friends at Chateau d’Yquem, he was offered the job of Cellar Master. His position encompassed everything from guiding tours to making the wine. “I was very passionate about this job because Sauternes is part of my culture,” says Christophe. “It was an exceptional thing to touch this unique wine.”
Nearly four years later, a new opportunity arose. Christophe was offered the chance to travel to Chile, build a winery, hire and train a cellar crew and overhaul a 400-acre vineyard. “This is something that you do once in your life, it was so dynamic. I knew very little about viticulture at the time. It was a great learning experience and very rewarding to see the results,” Christophe recalls. During this time he also traveled to Spain to learn the nuances of Tempranillo, and made wine in Rueda, Rioja and Ribera del Duero. Stints in Navarra, Spain; the Medoc in France and New Zealand were to follow and the jobs included everything from overseeing lab operations to improving vineyards and making wine. “You never stop learning. I have done every job there is to do at a winery, from running the lab to giving tours. Every single person has an important job, and my role is to connect everyone to the greater purpose.” Most recently, Christophe spent four years in Washington State at Canoe Ridge, making Riesling, Chardonnay, Cabernet Sauvignon and Merlot.
Today, Christophe’s winemaking philosophy is informed by the sum of his varied experiences. He makes wine the way he learned in France, to showcase the fruit and not the winemaker’s hand, but he applies a technical understanding of each and every step of the process. “Wine is culture. There is history and tradition behind it. You enjoy it on the table with food and good conversation, and making wine involves working with other people. I recognize this same attitude toward wine and culture at Stags’ Leap. I am happy to be here. Stags’ Leap is a place that becomes a part of you. It charms you. You set out on a ten-minute walk, and before you know it you’ve been wandering the property for three hours.”
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.
Marc Perrin, the son of Jean-Pierre Perrin, was born April 25, 1970. He graduated from Paris Graduate School of Management in 1993, and worked at Procter & Gamble from 1994-96. In 1996 he founded www. wineandco.com, the leading French wine online retailer. He sold the company to LVMH in 2002 - a great retail experience. He has been involved in the assemblage and winemaking at Beaucastel since 1988 and joined the family company full time in 2002. After serving as general manager and traveling around the world marketing the wines of the Perrin family, he now serves as CEO for the company.
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.
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Growing up in a big Italian family, Winemaker Chris Pisani learned to appreciate many of the very aspects that make Napa Valley so memorable: great people, history, wine, food and the land itself. During his formative years, 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 for a taste of life in the wine country.
Chris continued his coursework at UC Davis in the areas of viticulture and enology while 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: Chardonnay, Pinot Noir, and Cabernet Sauvignon, including Abacus, a solera-style bottling of every ZD Reserve Cabernet ever produced.
Chris recently celebrated 20 years of working 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 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
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.
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 (although Pinot Noir holds the top spot in his personal cellar).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. Whether sourcing from the Grace Benoist Estate Ranch in Napa’s Los Carneros, or vineyards like Fiddlestix and North Canyon in famed growing regions of California’s Central Coast, his focus is on coaxing the very best from the vineyard. It shows in every glass of Etude.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 years creating memorable wines that tell you where they came from in every sip.With a passion for endurance horseback riding over long distances, which requires a certain stubbornness to get things done right, Jon has a secret to share with his Napa neighbors: the hoof prints you might find in the vineyard could very well be from Jon’s horse, as he and his wife Kim ride along through the vines, keeping a watchful eye.
Ewan Proctor is a multi-award winning hospitality and wine industry professional with 20 years of international experience across a broad spectrum of the food and beverage world. His expertise ranges from boutique wineries to luxury brands, exotic destination cruising and 6 star resorts to rustic contemporary regional dining.
Ewan received his initial training at some of Sydney’s most acclaimed dining venues, alongside chefs and sommeliers who were at the heart of the emerging modern Australian cuisine.
Moving to Melbourne, Ewan quickly began to gather awards from the Australian press, winning Best New Restaurant at Bistro Guillaume at Crown Casino in 2009. After a couple of vintages 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 the Healesville Hotel to Best Regional Restaurant status, winning a record three-in-a-row Best Beer List titles along the way.
Ewan joined Penfolds as Head Sommelier of Magill Estate Restaurant in 2013, and relished the opportunity to team with Australia’s most iconic wine brand. Ewan’s dynamic way of presenting the full cellar of wines spanning 6 decades of Penfolds history, helped to place the Magill Estate Restaurant among the top 10 restaurants in Australia.
In February 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. Highlights of his time in Asia included two Global Launches of the Penfolds Collection in Shanghai and Hong Kong, re-corking clinics in Taiwan, Singapore and Tokyo, and launching the 100-point multi-vintage sensation G3 in October 2017.
Ewan is thrilled to be joining the TWE Americas team as Head of Luxury Education & Penfolds Winemaking Team, and is looking forward to connecting with new partners and consumers. 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 has owned and managed the S.A. Prüm winery in Germany’s Mosel region for over 45 years (until July 1, 2017). Under Raimund’s guidance and leadership, the estate – established by his grandfather over a century ago – has become internationally recognized as one of the Mosel’s brightest stars and numbers among Germany’s most prestigious wineries. S.A. Prüm is a founding, active member of the VDP (the Association of German Premium Wineries) - a consortium of Germany’s top producers.Raimund’s esteemed standing as a winemaker is grounded both in his deep-rooted family winemaking traditions and his commitment to state-of-the-art vinification methods. He is a staunch supporter of measures that preserve the integrity of his region and a tireless advocate of eco-friendly practices in the vineyard and the winery. For Raimund, that has meant the implementation of environmentally-sound farming practices such as: pesticide-free farming, the use of organic fertilizers and dry farming. Simultaneously, Raimund employs modern technology including a stainless steel cellar to maintain the constant temperature required for cool, slow fermentation. Each wine is estate-bottled to ensure the utmost level of quality. 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. Saskia holds a degree in engineering for viticulture and has been working at the winery, guiding its rapid expansion with a focus on winemaking, marketing, and organization since 2005. She bears the winery’s initials and will proudly break with tradition to become the first woman to ever stand at its helm. Raimund’s wife, Pirjo Oksanen Prüm, who is both a successful restaurateur in her native Finland and holds a Wine & Spirits Education Trust Diploma, acts as the estate’s sommelier and partner to Raimund in all development of the Prüm brand globally.
In 2008 Winemaker Andrew Quin joined the Hentley Farm team with an impressive pedigree. He initially transitioned from horticulture, his original field of study, to winemaking. For Andrew, winemaking provided an unparalleled opportunity to combine scientific knowledge with his artistic flair, in the pursuit of creating something that others could enjoy....great wine!
In his initial years post-study, Andrew travelled and worked around the Northern hemisphere, starting in California with premium Sonoma producer St Francis winery before heading to the old world where he worked for Jacques and Francois Lurton.
Andrew returned to Australia with one question in mind... ‘which region most suits my winemaking style and passion for wine?’ The answer was simple - the mighty Barossa, where, bold, complex reds are the signature, and aromatic, textural whites a discovery.
Whilst working in the Barossa on Yalumba’s premium reds, the opportunity to join the team at Hentley Farm arose. Following a brief look at the vineyard site and the 2006 premium Shiraz he jumped on board because, as he says: “It was very clear that working for Hentley Farm would provide a ‘once in a lifetime’ opportunity”
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.
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 Rhone, 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.
Since graduating from Lincoln University with a BSC majoring in Soil Science and a postgraduate Diploma in Viticulture and Oenology, Matt Stafford has travelled extensively throughout the world, working with grapes from a variety of wine regions including France, California, Australia and New Zealand. When Matt joined the Craggy Range Winemaking team as Associate Winemaker in 2006, the company’s ambition of being an equal in the fine wine world and creating an enduring family legacy spoke to his own desire to craft fine wines that speak of their sense of place. This role allowed him to work closely with grapes sourced from the Gimblett Gravels Vineyard, spending time understanding the terroir of this great estate, now a defined appellation likened to that of the Bordeaux region in France.In 2007, 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 Rhone Valley. Mattreturned to France in 2008 and spent the vintage with Jean-Luc Thunevin at his famed Chateau Valandraud in St Emilion. Matt’s commitment and experience has seen him progress at Craggy Range, assuming 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, taking the lead of the Winemaking team and responsibility for the entire Craggy Range wine portfolio. “I am very fortunate to lead an extraordinary group of people who want to be part of creating something truly magnificent that successive generations can admire and enjoy for years to come.” Matt’s interest in winemaking stemmed from an affinity with the land and a desire to better understand its power and capabilities. “I love our great estates and feel a strong connection to their complexities and subtleties.Our craft is one in which the learning experiences are endless, yet we can convey what we have learnt each year in a bottle of wine and share this wine with people the world over.” A scientific mind, with strong attention to detail and an ability to listen the wines are the hallmarks of Matt’s style. This approach allows the wines to develop a certain reserve, depth and maturity with many achieving international acclaim. 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 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.
Before working in 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, along 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 Fuisse. 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 and a university in Lyon.
Randy Ullom is well aware of the responsibility he has as Winemaster for Kendall-Jackson. “It’s a challenging job,” he says. “Fifteen years ago, I only dreamed I’d someday be the head winemaker for one of America’s most successful wineries.” A native of Ann Arbor, Michigan, Ullom became interested in wine during a three-year stay in Chile, while on sabbatical from college in the early 1970s. His stay inspired a cross-country trek through Chile’s vast wine-growing regions. It was an education in various climates and soils that has proved invaluable throughout Ullom’s winemaking career. On his return to the United States, Ullom entered Ohio State University to study Viticulture and Enology. He received his degree in 1975. After six years as a vineyard manager and winemaker in Ohio and upstate New York, Ullom moved to California to become associate winemaker at De Loach Vineyards in Sonoma County. He was promoted to winemaker and vice president in 1991, and contributed to the winery’s meteoric growth from 10,000 to 120,000 cases. Ullom also spearheaded the development of De Loach’s reserve wines and vineyard-designated Zinfandels. The wines he produced during his tenure were consistent gold medal winners at wine competitions. In 1993, Ullom was hired by Jess Jackson to be the 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 now has the distinction of being one of the few winemakers in the world to work two harvests a year … in two different 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 the viticultural and winemaking programs of Kendall-Jackson. Ullom’s impressive organizational and leadership skills, combined with exceptional winemaking talent, influence every wine Kendall-Jackson crafts, from grape to glass. “Sometimes,” he says, “I look at all of the vineyards we own, and all of the individual lots of wines that we make, and the thousands of barrels we have sitting in our cellar and I think, You gotta be kidding me. Despite the scale of our winemaking programs, I do what any decent winemaker does: I just take off my coat, dig in my heels and take it one barrel at a time.”
Bertrand was born in 1975, native from the Poitou region (centre west) in 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 mothers 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 also is 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 spent his childhood on his family’s vineyard estate on Howell Mountain. His early education in wine and formal schooling 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 continued to help throughout his childhood, including working as cellarhand in the caves at VIADER®. After high school, he pursued his passion for grape growing with a hands-on program in Sonoma where he received a degree in Viticulture Management. In 2002, Alan officially stepped in as Vineyard Manager for VIADER® in 2002, while simultaneously continuing his education at UC Davis, where he learned the fundamentals in winemaking. In 2005, Alan worked a harvest at Achavel-Ferrer winery in Mendoza, Argentina, which 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®.An avid adventurer and seasoned traveler, Alan continues to visit the world’s best wine producers and wine growing regions throughout Argentina, Portugal, Spain, Italy, Germany and France. In 2013, he went to the University of Sciences Agro to study viticulture in Bordeaux, France.A hands-on experimentalist and eternal student of the vine, Alan has been at the forefront of trialing and adopting the right combination of organic, biodynamic and sustainable practices, not to mention new technology integrations that optimally benefit the quality of VIADER® wines. In the cellar, Alan has been equally fervent about delivering better quality results, experimenting with different blends, yeasts, fermentations, barreling, etc., always open to new ideas, trials and opportunities to responsibly deliver improved quality wines.Alan is married to Mariela, his Guatemalan sweetheart and dedicated mother to their three children. He loves grilling, hiking, camping and riding Enduro motorcycles throughout the beautiful Sierra Nevada Mountains, but can sometime be found exploring dirt tracks in Baja California, Mexico. 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. Having inherited his mother’s passion for winemaking and expressing VIADER®’s unique terroir, Alan is looking forward to continuing the family business for many exciting vintages and generations to come.
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.
With experience in the wine-growing regions of California, Oregon, Italy, and New Zealand, Rebekah contributes a worldly perspective to the cultivation and production of luxury wines in Napa. Rebekah’s passion for winemaking began when at the age of 16 she visited Napa Valley vineyards with her parents, and an Australian friend of her father who was a chemist and a winemaker. At each of the vineyards he explained winemaking and wine tasting to Rebekah. The discussions from that visit 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. Committing wholeheartedly to her dream, 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 down in Napa Valley where she has worked and continued to learn wine making at exceptional producers, such as Staglin Family, Rudd Estate and Buccella Wines before joining the Quintessa team 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.After all these years, Rebekah still cannot believe her good fortune – to have become acquainted in her teens with the beautiful Napa Valley and with winemaking, which led to such a fulfilling career. For Rebekah, the joy of winemaking is the opportunity to be a part of something so much more, as wines have a life and spirit of their own.