A James Beard award-winner, Chef and Co-Owner of TRADE and Porto, Jody Adams has been praised for her creativity, support of local farmers, continuous charitable work, and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. She was a contestant on the second season of Top Chef Masters, BRAVO TV’s popular culinary competition, where she prevailed through cooking challenges like off-site wedding wars, preparing a meal for a Lisa Simpson, and feeding the cast and crew of the television show Modern Family, before finally meeting her nemesis in the form of a frozen goat leg. In November 2012, Jody was inducted into the Massachusetts Hospitality Hall of Fame.
Jody’s commitment to supporting local farms and purveyors extends beyond her restaurants’ doors. In 2008, she launched an internal educational program, Guerilla Grilling, designed to connect her staff (both front and back of the house) to the farmers and artisan producers that supply the restaurant. As a team, Rialto’s Guerilla Grillers have visited local vegetable farms, cheese producers, an oyster farm and even a chocolate factory.
Jody is actively involved in organizations that support child’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners in Health. In October 2010 Jody was presented with the Humanitarian of the Year award by Share Our Strength.
Jody’s culinary career began after graduating with a degree in Anthropology from Brown University. She began as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire in 1983. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef. In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And, in 1993, Food & Wine Magazine named Jody “one of America’s ten best new chefs.” In September 1994, Jody opened Rialto. Four months after the new restaurant’s opening, The Boston Globe awarded Rialto four stars, the newspaper’s highest rating, proclaiming that, “eating Jody Adams’ food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses.” The public quickly took notice, with awards and press accolades streaming in over the years. In 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast.
In 2012, Jody opened TRADE, where she serves as executive chef. TRADE was named one of The Boston Globe’s best new restaurants in Greater Boston in 2012 and was nominated for one of Bon Appetit magazine 50 best new restaurants. In July 2016, Jody opened her latest venture Porto alongside partners Sean Griffing and Eric Papachristos which was recently named one of the top 25 New Restaurants in Boston by Boston Magazine.
Jody Adams has also published a cookbook, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (Harper Collins Publishers; January 2002). She co-wrote the book with her husband, Ken Rivard.
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 oversees all aspects of culinary operations for Main Street Hospitality and has been Executive Chef at The Red Lion Inn since 2004. 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.
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.
Chef Robert Boslow attended Johnson & Wales in Rhode Island, graduating with an Associates in Culinary Arts in 1988, and a BA in Foodservice Managment in 1990. He's worked at Orient Express Hotels in Vail, Colorado and in Eleuthera, Bahamas; Carefree Resorts in Arizona and California; and various Nantucket Island restaurants including The White Elephant, The West Creek Cafe, Dough Hook Artisan Breads, Pazzo, Lola 41, Lola Burger and Station 21.
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.
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.
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.
Brad Farmerie grew up in Pittsburgh in a food-loving family. His mother, an avid home cook, exposed him to a variety of cuisines, a staple being Middle Eastern cooking, and insisted on home baked bread and vegetables straight from the family garden.
Farmerie found himself in London, during England’s food revolution, studying among a respected group of chef-instructors at one of the most highly-regarded culinary schools in the world. Outside the classroom, the opportunities for further learning were unique: London presented the chance to work in Michelin-starred restaurants; plus its proximity to Europe, the Middle East, and Northern Africa, made it relatively easy to sample some of the world’s most interesting cuisines.
He further rounded out his education and technique at acclaimed restaurants including Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with famed New Zealand chef Peter Gordon at the Sugar Club in 1996, and he went on to assist Gordon and Anna Hansen in opening the criticallyacclaimed The Providores and Tapa Room in 2001.
In 2003, Farmerie moved back to the States to head up the kitchen of the first AvroKO-designed, owned and operated restaurant, PUBLIC, where his culinary magpie method takes cues from broad source material, looking to Asia, the Antipodes, and Europe for inspiration. Michelin has awarded the restaurant a coveted star every year since 2009.
In Fall of 2011, Farmerie focused his lens on traditional American grill fare to open Saxon + Parole, showcasing domestic meat and seafood, as well as seasonal and sustainable produce, marked with Farmerie’s signature global twist in flavors and cooking methods. Just short of two years later, Saxon + Parole was awarded “Best Restaurant Bar in the World” at the Tales of the Cocktail. In March of 2012 they continued their growth with The Daily, a bar in the space adjacent to PUBLIC that offers a rotating menu of small plates and cocktails which changes daily.
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.
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.
After growing up in Northern California, Carolyn headed east to attend Wellesley College where she graduated with a degree in Economics and Studio Art. From there it was a leap into her true passion of food, cooking and restaurants.She has cooked at many top restaurants in the Boston area. Carolyn rocked the wood grills cooking Stan Frankenthaler’s Asian-inspired cuisine at Salamander in Cambridge. She then spent time in the kitchen at Icarus, Chris Douglass’ New American restaurant in the South End. There was even a stint as sauté cook at the famed Arrows Restaurant in Ogunquit, Maine known for its on premise herb and vegetable garden.
Before opening 80 Thoreau in the spring of 2011 Carolyn held the position of Chef-de-Cuisine at Rialto Restaurant in Harvard Square. Carolyn worked her way up through the ranks at Rialto over the course of a seven year tenure under Jody Adams. Working closely with Chef Adams on the 2007 re-concepting of the restaurant was a highlight of her time there, and gave Carolyn a deeper appreciation and understanding of regional Italian cuisine.
Robin earned his degree in Culinary Arts at Southern New Hampshire University. After earning his degree he moved to Colorado and began working at Copper Mountain Resort. After working at Pesce Fresco for about 2 ski seasons he moved on to Café Alpine in Breckenridge. After a few more years in ski country Robin decided it was time to head back East. He had the opportunity to work with Jamie Mammano of Mistral for 3 years. Mistral is a blend of both French and Mediterranean cuisine. Chef Mammano is one of the most acclaimed Chefs in Boston. It was at Mistral where Robin learned the true art of French Cooking.
Afterward, Robin spent over five years at Stella as Executive Chef working under Chef/Owner Evan Deluty. Robin worked closely with Deluty until he felt he was ready to take on a project of his own. It was September of 2009 when Robin signed a lease for Restaurant Oro in Scituate, Massachusetts. Oro is a 65 seat restaurant located in the Scituate Harbor. Chef Robin serves Seasonal New England Cuisine 6 nights a week. He sources the majority of his product from all local vendors. His concept is to serve whatever is in season and available locally.
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 producedriven 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.
James Beard Award-winner and Relais & Châteaux Grand Chef, Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents in her early twenties, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to her native Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill. Now at the helm of Barbara Lynch Gruppo, Barbara oversees seven celebrated culinary concepts including No.9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton, and employs a staff of over 250. Barbara is also the author of Stir: Mixing It Up in the Italian Tradition, which received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara is currently working on her second book, a memoir, which will be published in 2017. Barbara has received numerous accolades over the years. In 2014, she received her second James Beard Foundation Award, this time for “Outstanding Restaurateur”; she is the second woman ever to receive this honor.
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.
Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Tony Maws has risen to international acclaim for his innovative and creative work in the kitchen, dedication to showcasing locally grown produce and locally caught seafood on the menu, as well as the high expectations he sets for himself and his staff. Maws continually earns recognition as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine magazine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge and The Kirkland Tap & Trotter in Somerville.
Craigie on Main, which he opened when he outgrew Craigie Street Bistrot in 2008, gives Maws the opportunity to create a menu that epitomizes these passions. Working on the line, writing a menu that changes daily, directing the wine program, and still making time for afternoon visits from his wife, Karolyn, and his son, Charlie, Maws ensures Craigie on Main is a family-run business at which guests feel welcome, as if they were at the chef’s own home. He opened The Kirkland Tap & Trotter in fall 2013 to further this idea, offering a heartier, more casual menu in a neighborhood pub setting.
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.
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.
Chef Keith Pooler believes that hard work and dedication pays off. As a result of more than 20 years of his hard work and dedication to the culinary field, Chef Pooler was able to fulfill his lifelong dream of opening his own restaurants- the award-winning Bergamot in Somerville and BISq in Cambridge.
In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest, in Cambridge. When planning for their next endeavor, Excelsior, Managing General Partner Ken Himmel called upon Pooler to work alongside Lydia Shire in the kitchen of Boston's most anticipated restaurants. He then returned to the kitchen at Harvest where he was the Executive Chef from 2004-2007. In 2007, with plans to open his own place percolating, Pooler left Harvest, taking a position at Lydia Shire's venture in the newly opened Liberty Hotel, Scampo.
In 2010, Pooler opened Bergamot in Somerville, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting. Bergamot has won a number of awards and accolades through the years. In late 2014, Chef Pooler is opened his second restaurant, BISq, in Cambridge. BISq is short for “Bergamot Inman Square” and will feature shared plates, an innovative chacuterie program and a compelling beer and wine menu. Chef Pooler lives in Somerville with two cats named Lulu and Maximus and spends his time outside of the kitchen playing squash, biking and snorkeling.
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.
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
Corporate Executive Chef Robert Sisca is one of New England’s true culinary talents. Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. At The ProvidenceG, a new multifaceted experience located in one of the city’s most iconic historic buildings, Chef Sisca creates an inimitable guest experience by elevating culinary operations and entrepreneurial aspects of the unique restaurant venues: GPub and Rooftop at the ProvidenceG.
Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations. Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. Prior to joining ProvidenceG, Robert was Executive Chef & Partner of MARC’s highly successful Bistro du Midi in Boston where he earned local and national praise for his epicurean excellence.
Each venue at ProvidenceG utilizes the New England bounty and caters to the seasonal flavors culinary expression that is sought by guests both near and far. Chef Robert Sisca lives in Cranston, Rhode Island with his wife Bree and their two twin sons Hunter and Jameson. Chef Robert is also an avid hunter, carrying on the tradition that he started with his father when he was a young boy. When he is not in the kitchen at ProvidenceG, Chef Robert also enjoys golfing and rooting for his favorite native New York sports teams.
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
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.
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.’’
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.
Adam Centamore is a professional wine and cheese educator who conducts private, corporate and public tasting experiences. He is the IACP award-nominated author of Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing, and has written for the Boston Globe, Edible South Shore magazine and other publications. He is certified in both wine and cheese through Boston University's gastronomy program, and is a member of the Wine Scholar's Guild, American Cheese Society and Society of Wine Educators. Locally, Adam is the maître fromager for the Boston chapter of the Chevalier du Tastevin, a prestigious Burgundian wine society. For years he worked at Formaggio Kitchen, a world-renowned cheese importer in Cambridge, Massachusetts and currently serves as wine portfolio administrator for Bin Ends Wines, an award-winning wine shop in the metro-Boston area. Adam loves to eat, drink and learn!
Annie B. Copps is a Boston-based chef, cooking instructor, international culinary tour guide, journalist, and food activist with more than 30 years of experience in the local and international food, travel, and public health arenas.
Annie has built her life and career around her passion for food, wine, and travel. For more than three decades, she has worked in the international public health field and as a chef, magazine editor, television and radio show host and guest, food stylist, television producer, speaker, and consultant.
Kevin Flynn is currently the host of ESPN’s popular, Over the Ball with Kevin Flynn podcast. Each week Flynn seamlessly combines the worlds of soccer and comedy into a fun and entertaining hour.
Flynn is also an accomplished standup comedian. Kevin has thrilled audiences for years with his comedy performances having headlined at clubs and colleges across the country. Flynn’s career as a comedian took off after winning the Boston Comedy Riot in 1988, where he then began appearing on numerous comedy specials. He has since added several film and television credits to his name appearing in The Heartbreak Kid with Ben Stiller; Me, Myself and Irene with Jim Carrey; Osmosis Jones with Billy Murray, and Sex and the City.
Kevin became the host of The Discovery Channel’s Go For It, an extreme outdoor adventure show where he swam with sharks, jumped out of airplanes and scaled dangerous peaks. The show led Kevin to create his one-man show Around the Kitchen Table, which won the “Best of Fest” at the Boston Comedy Festival and HBO’s prestigious U.S. Comedy Arts Festival in Aspen.
Along with continually performing and producing the Over the Ball podcast and his stand-up comedy, Flynn also works as the co-founder and executive director of the Nantucket Comedy Festival.
In Seth’s opinion, when it comes to a restaurant experience, the food and beverage should always be perfect, but the laughs and conversations should be the star of the show.
A native of Bolton, Massachusetts, Seth grew up eating a combination of his father’s favorite New England fare like fresh lobster and homemade seafood stew and his mother’s traditional family Italian recipes. He attended Suffolk University in Boston and graduated Cum Laude with a business management degree. Throughout his schooling, he worked at the flagship location of Legal Sea Foods in Park Square, where he worked as a server, and was promoted to a bartender quickly thereafter. From 2007 until 2010, he was fortunate to train under the legendary Patrick Sullivan (B-Side Lounge), where the seed for cocktail culture was most certainly planted.
After graduating from school, Seth travelled throughout Spain and Italy and fell in love with the culture and most particularly, the style of eating. From that experience, he knew that working in the hospitality industry was what he wanted to do when he returned.
In 2010, Seth was thrilled when he accepted a position to work behind the bar at Eastern Standard Kitchen & Drinks as a bar back. In this crucially supportive role, his mentors, Jackson Cannon and Kevin Martin, saw a lot of promise for growth in his work ethic, disposition and technique. The environment at Eastern Standard was infectious – education is paramount above all else. Seth paved the apprentice program into the restaurant, which gave him the opportunity to experience all front of house positions. With much hard work and dedication, and inspired by other pillars of the wine and cocktail community, Seth was promoted to a bartender, overseeing the infusions program at the acclaimed bar.
After his time at Eastern Standard, Seth joined the team at Alden & Harlow, where he strived to create a relaxed environment that felt like an extension of his own home. Seth excelled as Bar Manager Alden & Harlow, where he won Boston Magazine’s 2015 Best of Boston Best Bar Program award for his ambitious use of surprising seasonal ingredients. He was also lauded in Zagat’s 2014 “30 Under 30” people redefining the industry in Boston.
When Waypoint, Chef Michael Scelfo’s sophomore Cambridge restaurant, opened in the summer of 2016, Seth spearheaded the new restaurant’s bar program as Bar Director. In addition to a seasonal and dynamic cocktail list, Seth curated Waypoint’s innovative absinthe program, including 20 varieties of absinthe served through copper faucets as an old-fashioned drip. This, along with the extensive list of world-class cocktails, is geared to complement Waypoint’s coastally inspired cuisine. Seth’s passion for casual, family style meals, big flavors, smaller plates and local produce, make him a natural fit for Michael Scelfo’s vision for Waypoint’s shareable, thoughtfully sourced, honest American food.
In his spare time, Seth seeks adventures in the great outdoors, enjoys tasting and trying local beers (with intermittent whiskey) and always an end-of-evening “brown and down” cocktail.
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.
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.
Eric McCrory is a cider educator for Angry Orchard Hard Cider, America’s leading hard cider maker, where he uses his extensive cider knowledge to teach restaurants, retailers and others in the industry about cider, its history and how to pair it with food. McCrory has a background in wine and craft beer, and helps people apply the principles of tasting and pairing those beverages to hard cider. Despite the recent growth of hard cider in the U.S., the category is still small and relatively unknown. Angry Orchard Hard Cider is committed to drinker education and awareness-building to help grow the category for all craft cider makers, and people like McCrory are a huge part of that mission. McCrory is a Certified Cicerone® and Certified Cider Professional.
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.
Katie is the Cheese and Dairy Category Manager for Dole & Bailey. She grew up on a farm in Connecticut where her interest in the dairy world began. Katie graduated from The George Washington University with a B.A. in International Relations and Development Studies. Katie’s interest in cooking led her to manage and open a winery in Connecticut where her interest in wine developed. Katie moved to Arlington, VA to take the position of Specialty Food Buyer at The Curious Grape where she oversaw the cheese, chocolate and specialty food programs. Katie created and presented seminars on a variety of topics including; Cheeses of Spain, Cheeses of France, Cheeses of Italy, Wine and Cheese Pairing, American Cheeses, Beer and Cheese Pairing and Chocolate and Cheese Pairing. Katie taught future diplomats at the Foreign Service Institute in Arlington, VA, creating a curriculum to encourage the students to explore the food and drink of their future posts. Rising to the role of COO within the company, she oversaw the operations of the business while continuing to expand the cheese program. Looking to increase her knowledge of cheese, Katie moved to Northern Vermont and undertook an internship with Jasper Hill Farm. Learning the art of affinage and cheese making gave Katie a deeper understanding of the process behind the product. After finishing her internship, Jasper Hill Farm asked Katie to move to Boston and open the first storefront for the farm at Boston Public Market. As the manager of the shop, Katie created an environment for customers to taste, learn and interact with professional cheese mongers.Katie’s experience with purchasing, sales and production set her up for success in the role as Dole & Bailey’s Cheese and Dairy Category Manager. As a passionate champion of all things cheese, Katieis curating a cheese program that is well rounded, accessible and attractive to Dole & Bailey’s customers. Katie finds it exciting and challenging to continually grow and learn in her field.
A 16-year industry veteran, he started his career as a food and beverage manager and went on to work with distributors and national marketing agencies. He’s worked with the world’s best known Master Distillers and National Ambassadors; executed special events at leading festivals like SXSW and the Sundance Film Festival; and has led trade, media, and consumer education programs through a series of seminars, tastings, and mentorships. Of both Greek and Mexican heritage, he’s a unique blend of cordial hospitality with an inherent talent for bringing people – and brands – together.
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.
Sergio was born and raised in Murcia, South East Spain, on the Mediterranean Coast, and next door to D.O. Jumilla, D.O. Bullas and D.O. Alicante. He graduated in Industrial Engineering by Pescara University, Italy, he soon moved to Hospitality with Hilton, getting the Star Employee on the first month.
Later, he worked with Alejandro del Toro, Michelin starred as a Maitre’ D. He got the Sommelier degree at Spanish Culinary Institute, Valencia, Spain. He started in the restaurant business and getting to the National Sales Director position through his 18 years in the industry.
Having represented the oldest, most renowned and prestige wineries from Spain in the USA, as Codorniu, Cvne, Rene Barbier, Granbazan, Lustau and Tempos Vega Sicilia among others. He brings a multi-dimensional perspective on the wine industry, having walked all the sides and steps of the way.
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.
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.
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.
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.
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.
Based in Palo Alto just outside of San Francisco, Brent can be found running the day-to-day wine operations and working the floor at Bird Dog restaurant. Brent discovered 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. Brent brings 20+ years of restaurant experience in wine and beverage development, having worked with restaurant concepts in Aspen, Nantucket, Boston and Cincinnati.
Brent is drawn to the agricultural side of wine, having grown up on a rural farm in Indiana, and has been guided by his travels to further his knowledge of the winemaking process by working harvest on 3 different continents. One of his favorite moments in his wine career occurred while working harvest with Domaine Comte Senard in Burgundy, which encapsulated his love of wine and everything that goes into it: agriculture, culinary, history, architecture, art, science, and people.
Nathan started his passion for wine while working at a wine bar in Telluride, Colorado named Alpino Vino. Located at 12,000 feet, it is the highest restaurant in North America. While in Telluride, he became a Certified Sommelier through the Court of Master Sommeliers. He was later granted the position of Food and Beverage Director for The Peaks Resort and Spa, the largest hotel in Telluride. Moving closer to where he grew up, Nathan headed to Boulder, Colorado. There he worked at Frasca Food and Wine and furthered his career in hospitality. While in Boulder, he was also worked as a Sommelier for The Black Cat Restaurant, a prestigious farm to table restaurant in the area. He most recently spent time in Piemonte, Italy studying under winemaker Fabrizio Iuli and learning the intricacies of making wine in the hills of Monferrato.
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 2017. 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.
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.
Pine Ridge Vineyards Winemaker and General Manager Michael Beaulac joined the winery in the spring of 2009. Michael’s initial foray into winemaking was inspired by a published interview with winemaker Christian Moueix of Bordeaux’s renowned Chateau Petrus. After years of successful winemaking, Beaulac still follows Moueix’s winegrowing philosophy, bringing his commitment and love of Bordeaux varietals to Pine Ridge.
“I’m lucky to be working with such a remarkable collection of vineyards including the 47 acres of estate vineyards that surround our winery in the Stags Leap District. My approach is a combination of sensitivity to terroir and the art of assemblage, or blending. With great properties that boast such astounding quality, our role is simply to guide the fruit from these vineyards. Our fine tuning in the blending process allows the wine to find its own balance and equilibrium,” says Beaulac.
In 1989, Beaulac decided to move to wine country from Portland, Maine to embark on his journey to work in the wine industry. He started at Murphy Goode winery in Alexander Valley, working in the cellar for many years to eventually become the winemaker for the Pinot Noir and Zinfandel programs.
Beaulac joined Pine Ridge Vineyards for the opportunity to work with the 160-estate vineyard acres, within five appellations—most notably Stags Leap District.
With Beaulac at the helm, the expressive wines born from Pine Ridge’s estate vineyards spanning the Napa Valley are poised, balanced, classically proportioned, and reflect a distinctive Old World approach to winemaking. An avid skier, Beaulac resides in Sonoma County with his wife and two children.
Craig Becker, a Southern California native, is a founding member of Somerston Wine Company.
Becker oversees all of Somerston’s winemaking and vineyard operations. He has a tremendous thirst for knowledge about each element of winery and vineyard operations and is constantly developing new ideas for improvement. Becker’s management style encourages innovation and entrepreneurship by allowing employees to take ownership of, and improve, their positions, the vineyards, and the winery. He maintains strong relationships with vineyard workers, many of whom live on-site, having worked the property for decades before Becker knew it existed.
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.
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.
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."
Daniel and Florence Cathiard were members of the famous French National ski team. After the death of his father in 1970, Daniel and Florence found themselves running the family's small supermarkets chain. Within 20 years, they had transformed it into the tenth largest mass distribution group in France, with 15 hypermarkets and 300 supermarkets.
At the same time, they launched and developed a chain of sporting goods shops – Go Sport – in France, Belgium, and California. Florence worked with Daniel managing Genty and Go Sport for ten years before launching her own advertising firm, later becoming Vice President of McCann Europe in 1985. In 1990, Daniel and Florence sold all their business interests to buy Château Smith Haut Lafitte. Over a two year period, they invested massively in renovating both the winery buildings and the 18th century manor house built by George Smith, where they decided to live and to devote their energy to their newfound passion: making outstanding white and red wines.
The reasons we chose Château Smith Haut Lafitte is quite simple: it was love at first sight when we visited the château's magnificent underground cellar, which fits in perfectly with our desire to make one of the world's best wines. The other reason was the unique terroir of semi precious stones and gravels dating back to the quaternary era.
Florence has written a book entitled Art de Vigne (“Art of the Vine”) published by Editions de la Martinière-Aubanel and Autour d’une bouteille. The couple's two daughters have created their own businesses with their respective husbands.
Florence is president of the Conseil Superieur de l’Oenotourisme and has succeeded this year in launching with the Minister of Tourism a multilingual and hexagonal Gate - visitfrenchwine.com - giving access for the first time to all the wine regions of France, including also unsung heroes.
Federico, the son of Bruno Ceretto, was born in 1977 and is the youngest in the family. After graduating from high school specializing in classical studies, he chose to pursue a university diploma in Business Administration. While studying, he found a passion for what was to be his lifelong profession, the management of his family’s winery. Federico also oversee their sales network in Italy, supporting agents on visits to customers and clients.
He is the export manager for Ceretto and President of Relanghe, the new activity of the family that promotes Piemonte hazelnuts."Considering the fact that we four young Cerettos can count on the solid foundations laid by our parents, I’m expecting a dynamic, intense future" says Federico.
If he was not born into the Ceretto family, he would probably have done what he is doing now: working aboard in the hospitality industry to promote the culture of Piemonte. Federico is married and the father of a daughter, Alma Sofia, born in 2010 and a son, Tommaso, born in 2015.
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.
Ross is a native of South Africa. He earned his Viticulture and Oenology degrees from the University of Stellenbosch. He began his career at Boschendal Wine Estate in Stellenbosch. Yearning to learn more about other wine-producing regions in the world, Ross moved to Alexander Valley, California and worked with Stonestreet Winery. After gaining knowledge of California cabernet sauvignon and chardonnay, Ross headed back below the equator to Australia’s premier Cabernet growing region of Margaret River working for Cape Mentelle. Following his stint down under, Ross decided to follow his passion for Bordeaux reds and went to work with the famed Chateau Angelus in Saint-Emilion, Bordeaux. In 2016, with new knowledge of old world techniques, Ross decided to come back to a familiar terroir and hang his winemaking hat in Napa Valley with the Pahlmeyer Winery.
Deputy Cellar Master Dominique Demarville was selected by Cellar Master Jacques Péters to joined Veuve Clicquot in July 2006. Dominique developed a true passion for champagne viniculture and viticulture after his first harvest in Champagne in 1985. He obtained a technical degree in Oenology and Viticulture at Lycée Viticole de la Champagne in Avize, followed by a specialized two-year degree in oenology at the University of Burgundy, Dijon. During his studies, he experienced winemaking in several complementary regions such as Alsace, Burgundy, Bordeaux, and Champagne in Aÿ and Rilly-la-Montagne.
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.
Laurent Drouhin followed his father to the vineyards at a tender age, roller-skating in the cellars and playing in the cuverie. His fondest memory (a la Marcel Proust) is the smell of the macerating must.
Today, Laurent is the Maison Joseph Drouhin ambassador to the United States and the Caribbean. Besides his commercial responsibilities, he is also involved in communication and other public relation activities such as tastings and wine dinners. He has lived in New York since 2005.
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).
Kinou Cazes Hachemian, fourth generation owner is currently responsible for representing Lynch-Bages and the wines from the family estates throughout North America.
Kinou grew up in Pauillac where her family has its roots but began her career in New York working in advertising. She came back to France to work for the insurance group AXA and in 1996 joined AXA Equitable in New York.
Wine and the art of living have been her enduring interests. Now living near New York City with her husband and children, she collects objects connected to wine and gastronomy from all over the world, and sources the designer creations and works of art that can be admired throughout the Lynch-Bages wineries and in the boutiques of the village of Bages.
Kinou is a fan of all of life’s pleasures especially those of the table. To celebrate the 80th anniversary of the Cazes Family at Lynch-Bages she compiled a book, Lynch-Bages & Co., a Family, a wine and 52 recipes, detailing the history of Lynch-Bages together with a history of the Cazes family cuisine, enjoyed by guests in the Cordeillan-Bages restaurant and at family gatherings.
The national ambassador of Long Meadow Ranch’s portfolio of family-run businesses, Chris Hall creates and executes sales programs directed at achieving the family’s goals for serving the nation's top restaurants and retailers. Chris is also responsible for the wine program at Farmstead at Long Meadow Ranch which features wines selected by Chris to complement the restaurant’s American farmhouse cooking.
With an entrepreneurial drive and a natural strength in leadership, the San Francisco native has served in a variety of roles across the full range of the Hall family businesses, including production manager for LMR Rutherford Gardens (now part of Rutherford Estate), on-premise sales manager and, most recently, national sales manager.
A second-generation vintner dedicated to producing elegant, food-friendly artisan wines, Chris is a founder and past president of NG: The Next Generation in Wine, a young vintners trade association that counts among its members a vibrant group of family winery and vineyard owners in the Napa Valley who are second generation or later.
Greg Harrington is the founder of and winemaker for Gramercy Cellars in Walla Walla, Washington. His winemaking focuses on great Washington vineyards, minimalist intervention, and balanced, earthy wines. At Gramercy, he focuses primarily on Rhone and Bordeaux varietals.
In 2008, Seattle Magazine named Greg “Best New Winemaker in Washington” and Gramercy “Best New Winery.” Food & Wine Magazine awarded Gramercy the “Best New Winery in America” in 2010. Wine & Spirits Magazine has named Gramercy to its “Top 100 Wineries in the World” list in 2010, 2011, 2012, 2013, 2014 and 2016.
In 1996 at the age of 26, Greg Harrington passed the Master Sommelier Exam, a title held by fewer than 130 people in the U.S. He previously served as Chairman of the Court of Master Sommeliers Americas.
A 1992 graduate of the Cornell School of Hotel Administration, Greg began his career in wine as a sommelier at Joyce Goldstein’s Square One restaurant in San Francisco. From San Francisco, Greg travelled to New Orleans to serve as wine director for Emeril Lagasse’s restaurants in New Orleans and Las Vegas. While with Emeril, Greg developed a wine program that earned Wine Spectator’s Grand Award, which has been awarded to fewer than 100 restaurants in the U.S. He then moved to Las Vegas to join the Wolfgang Puck Fine Dining Group, which includes the Spago, Postrio, and Chinois restaurants, as an associate partner and wine director. Greg’s last foray in the restaurant business was in New York City with Steve Hanson and BR Guest Restaurants and James Hotels. There he oversaw the wine and alcohol programs for 15 restaurants and hotels in New York City, Las Vegas, Scottsdale, and Chicago.
After completing a Masters’ degree in writing, Bill reprised with a Masters in Management. He worked in finance and strategic planning for large retailers (Dayton Hudson, May Co.) and consulted for varying start-ups before finding wine. Starting in 1987, he launched and managed Domaine Drouhin Oregon for thirteen years.
In 2002, he joined Deb Hatcher, Sam Tannahill and Cheryl Francis to found A to Z Wineworks and in 2007 orchestrated the purchase of REX HILL. A to Z reduced production of REX HILL (from 40K to less than 10K) to focus on highest quality and returned to making REX HILL with 100% hand-picked, hand-sorted Willamette Valley grapes. A to Z works with almost seventy vineyards allowing for elite site selection for the REX HILL wines. REX HILL continues to account for less than 2% of the total production from the A to Z families.
By offering quality wines for affordable prices, A to Z Wineworks has grown to be among the top 100 domestic wineries, Oregon’s largest. After certifying as a B Corp in 2014, A to Z Wineworks was named as a Best for the World B Corp in 2015 and 2016 and has been twice been honored as one of the top four small businesses in Oregon.
Jasmine Hirsch was born and raised in Northern California. She and her sister Jessica were baptized in champagne by their wine-loving parents David and Rebecca Hirsch, and they spent their childhoods at Hirsch Vineyards. After graduating from the University of Pennsylvania in 2001, Jasmine spent five years living in Europe followed by two years in New York at JP Morgan Private Bank. She escaped from corporate life to take over sales and marketing at Hirsch Vineyards in 2008. She is involved in all aspects of the wine production.
Matt Hobbs is National Sales Manager and a partner in Paul Hobbs Wines, which is located in Sebastopol, California and produces the “Paul Hobbs” and “CrossBarn by Paul Hobbs” wines. One of Paul Hobbs’s ten siblings, Matt has worked with Paul for most of the last twelve years. For six of those years, he was general manager of the winery. He is currently responsible for managing the winery’s sales in the United States and the Caribbean.
From 2007-2009 Matt lived in Mendoza, Argentina where he worked as the Vice President of Sales and Marketing for The Vines of Mendoza, a premier vineyard development and hospitality company. Upon returning to the U.S. and before rejoining Paul Hobbs Wines in 2011, Matt was General Manager of Epoch Estate Wines in Paso Robles, California which is a producer of ultra-premium Rhone-variety wines.
Christopher Howell has dedicated more than twenty years to Cain Vineyard & Winery. His commitment to Cain stems from a realization that one can only learn from one vintage to the next, and that depth of knowledge of a single vineyard takes years to acquire. His focus is on fine winegrowing—following the process from vineyard into the winery and finally into the glass. There are just two essential prerequisites for doing this—knowing wine and loving wine. In both of these, he remains a perpetual student.
As a young man, Markus dreamed of becoming a professional football (soccer) player. Markus was brought up in Reichersdorf, Austria - where his parents ran their vineyard and studied at the HBLA in Klosterneuburg, graduating as a Viticultural engineer. In the end, Markus decided to follow on with the family tradition of winemaking in Austria with roots dating back over 220 years. To gain international winemaking knowledge, he interned in Austria at wineries including Mittelback, Jurtschitsch and Bründlmayer.
Austria was followed by a stint in South Africa where he spent time working at some of the best wineries in the country, including Kaapzicht, Spiceroute & Lammershoek. He has been described as a winemaker to watch and a ‘Wunderkind’ (British Decanter Magazine) by the press. Together with his close-knit team the winery has already achieved huge success and numerous awards on the international stage.
Dan Kosta, a native of Sonoma County, credits his father for his love of wine. At home, wine was served at nearly every dinner and at his dad's wine shop in Santa Rosa, he learned about labels, varietals and style. Following his passion for food, Dan spent more than 15 years in fine dining, working his way up through almost every position imaginable, and finally to Wine Director at John Ash Restaurant in Santa Rosa. Dan now spends much of his time attending charitable events on behalf of the winery. “I love how wine and food bring people together and feel very fortunate that we can play a role in helping many worthy causes.”
Sean Larkin is the owner/winemaker of Larkin Wines. Since the first vintage in 1999, Larkin has been on a roll. Crafting serious wines culled from a short list of Napa Valley vineyards, he has managed to quickly capture the eye of critics and connoisseurs alike for his lusty brand of brawny reds. Sean produces about 500 cases annually focusing on his much sought-after Cabernet Franc.
Born in Bordeaux and educated in America, Sacha Lichine began working at his family’s former property, Château Prieure Lichine, during his youth. Sacha’s first enterprise was organizing luxury wine tours in France which helped facilitate the establishment of Sacha Lichine Estate Selections for wines from the Rhone.
A pivotal moment for Sacha was his 2006 acquisition of Château D’Esclans in Provence. In keeping with his uncanny sense of innovation, Sacha felt that Rosé had strong developmental opportunities to become more serious from a production standpoint in addition to being served and consumed more broadly. Working with Patrick Léon, they created 4 unique rosés from the Château D'Esclans estate.
It was a bottle of Williams Selyem that introduced Mark to Pinot Noir—and he became a committed fan, dedicated List Member and eloquent evangelist long before he joined the winery. Although he jokes that the only reason he interviewed for a position with Williams Selyem was to increase his allocation, the truth is that Mark arrived here with a decisive plan to bring his talents to our team.
The decision to pursue his love for wine inspired Mark to leave his Boston family and friends behind to move closer to California’s wine regions. After a short stint teaching, he joined a small direct marketing agency to work with companies as diverse as Starbucks, Warner Brothers and Microsoft. He still felt the pull of the wine industry, and ultimately realized he needed hands-on experience to make a career move.
With more than 25 years of marketing experience and 11 years at Williams Selyem under his belt, Mark brings to Williams Selyem his prodigious business and leadership skills, effectively telling the Williams Selyem story and overseeing and creating List Member allocations, communications, programs and managing all wine sales.
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.
As one of the very few American women influencing Burgundy today, Megan McClune’s story is a unique one - forging new territory in a Côte d’Or wine world. And it was her finance background that led to her position at the helm of Domaine Jessiaume.
Born in New Hampshire, she was raised there till the age of 11, before moving with her family to California. And it was those early years on the west coast that piqued her curiosity about the world of wine. “I got my first real glimpse of vines when I was 14.” Positions held before crossing the Atlantic included finance director for the widely popular gastronomic restaurant: Upstairs on the Square in Cambridge, Massachusetts - named one of the Top Ten New Restaurants in the World by Food & Wine magazine. Earlier financial positions were held with a number of New England eateries and retail establishments.
Meeting Alex Gambal in Boston in 2003 was the game changer. McClune started working for Gambal’s Burgundy wine business stateside as a financial consultant. This led to the move to Burgundy in 2004, where the Beaune-based Gambal project was to continue for just another 6 to 12 months. Becoming Gambal’s director of finance and sales, she held that position for 10 years before coming to Domaine Jessiaume in 2014.
Today, with owner Keith Murray, Megan McClune and William Waterkeyn are ushering in a 21st century philosophy grounded in organic practice and dedicated to the purest expression of terroir. They are striving to create the most beautiful, authentic and expressive wines possible from exceptional estate parcels.
Pursuing their dream of a French-style vineyard in the United States, Peter and Diana Merriam set their sights on the Russian River Valley, where their fascination for France is now translated through the cultivation of their own vineyards and wines using French grape varieties. They began their search for the perfect vineyard site in 1995. As proprietor of a New England wine shop, Peter understood the importance of cultivating a vineyard with pedigree.
Dave Miner began his journey in the wine business in 1993 as President of Oakville Ranch Vineyards following a number of years spent working in the software industry.
He launched his own label beginning with the 1996 vintage to critical acclaim that quickly solidified his position as a serious new vintner in Oakville. Born and raised in Chicago, Dave lived for a number of years in southern California before staking his claim in Napa Valley.
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.
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.
A native of Rhode Island, Dan got his start managing wine programs at local Providence restaurants. Dan eventually moved north to Boston where he became a sommelier overseeing some of the deepest wine lists in the city, including Grill 23 & Bar and Excelsior. An opportunity to build a wine program from scratch moved Dan’s career to Northern California where he was the opening Wine Director for Cavallo Point in Sausalito. It was not long after that he began making wine and created his own label.
Dan ultimately moved on to manage wineries for some of Napa Valley’s most well-respected producers. Today you can find Dan at Larkmead Vineyards in Calistoga, one of the oldest grape-growing estates in the Napa Valley. In his spare time Dan moonlights as the owner and winemaker for his own label, Gail.
Co-founder of Domaine de la Côte, Rajat Parr is a two-time James Beard Award winner and internationally regarded as one of the world’s foremost experts on wine. Rajat Parr grew up in Calcutta, India, before journeying to the United States where he chose to pursue the cellar instead of the kitchen. He honed his wine knowledge and tasting skills, while beginning a career that would see him become one the world’s most celebrated sommeliers.
Parr not only frequently traveled abroad to European wine regions; he also became close with several of California’s top winemakers. This ultimately translated into bottling his own wines, where Parr made the transition from sommelier to producer. During this period, he became closer to Santa Barbara County winemaker Sashi Moorman, as they found mutual interest in pushing the boundaries of California wine, every vintage seeing how much earlier they could harvest to achieve more balanced alcohols, racier acidity, and purer flavors. Most recently, in early 2014, Parr took over the historic and acclaimed Seven Springs Vineyard in Oregon.
Beyond his wineries, today Parr remains partners with Michael Mina in his two RN74 restaurants. He also co-authored the James-Beard-Award winning book Secrets of the Sommeliers, and co-founded the trend-setting California non-profit wine group, In Pursuit of Balance. He lives in Santa Barbara with his wife Jessica, though he can still be found frequently traveling the world speaking, educating, tasting, and obsessively learning.
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.
Since 1820 Perrin generations have successfully passed along the expertise of winemaker from father to son. First on the side of Macon in Burgundy, then in North Africa, and finally in the largest and most prestigious area of great wines in the world…Bordeaux. With this family experience, but also the one inherited from the history of the vineyard Carbonnieux and The Perrin family are working to produce great vintages year after year developing in the heart of the beautiful land in the appellation Pessac-Leognan. Today Eric, Christine and Philibert Perrin work together following the same family spirit to support their properties.
Austin Peterson grew up in a winemaking family on Spring Mountain, immersed in the culture and business of wine. His interest in wine from an early age led him to study viticulture and enology at UC Davis. Following his graduation he compiled an impressive resume that included winery positions at prestigious estates in Napa, France, New Zealand, Australia, South Africa and Argentina. Austin began his career at Ovid in 2006, as assistant winemaker. In 2010 he was named winemaker. He continues his passionate pursuit to make the best expression of the estate each and every year.
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.
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.
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.
DLynn Proctor has been a prominent figure in the wine industry for over 10 years. He came to Penfolds with extensive experience working with the best in the fine dining business, retail/web sales, fine and rare wine brokerage, and international education.
Drawn to Penfolds by the winery's ethos, DLynn is a passionate ambassador, instrumental to the Penfolds education programs, media relations and re-corking clinics across the United States and Canada. In addition, he travels extensively to speak publicly and represents this iconic brand to customers, consumers, journalists, and distributors in a variety of global forums. DLynn has been involved in a widespread sensory testing, winemaking and training with top winemakers in California, Washington, Texas, South Australia, Italy, and is an adjunct lecturer and wine show judge at some of the world's most famous universities and wine shows.
Born in Burgundy, France in 1956, the amiable Philippe Prost joined Bouchard Père & Fils in 1978 following an extensive education in Chemistry. He began his career at the winery with a focus in laboratory analysis and in 1989 was given the responsibility of purchasing and receiving of the grapes and wines for Bouchard Père & Fils.
In 1992 Mr. Prost assumed control of all winemaking responsibilities and has held the title of technical director ever since. In that time he has mentored many young winemakers one of whom warrants special note; Mr.Didier Seguier of celebrated Chablis producer, William Fèvre. Mr. Prost is passionate about painting, drawing, photography and of course winemaking and is considered one of Burgundy's most artistic and talented winemakers.
Ramey Wine Cellars was founded in 1996 by David Ramey and his wife Carla. After sixteen years making wine in Sonoma County, and firmly establishing Matanzas Creek and Chalk Hill wineries in the marketplace, David crossed the Mayacamas to spend six years in the Napa Valley--first as VP-Winemaker for Dominus Estate and project manager for the construction of their new winery; then helping Leslie Rudd reshape the Girard Winery into Rudd Oakville.
Over the years, David has helped pioneer traditional, artisan winemaking techniques in California during a period when making wine by the University book was the norm. His efforts have helped shape the way many wines in the United States are made today, including the elimination of skin contact for most white grapes; the use of oxidized juice in making white wine; sur lie aging of white wines in barrel; malolactic fermentation of Chardonnay; native yeast fermentations; harvesting fully mature fruit; eliminating acidification of red wines; and bottling without filtration.
In addition to managing Ramey Wine Cellars, David enjoys consulting for a select handful of clients in the North Coast.
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.
Rui Ribeiro has always had a love for wine, but his interests became more serious when he received his degree in Agronomics at Vila Real University in the Douro. Once filled with knowledge Rui was ready to put his skills to work and started as a winemaker and harvest trainee in 2000.
With a passion for nature and viticulture Rui quickly fell in love with the Douro Valley. He was captivated by the impressive beauty of the terraces and the surrounding atmosphere of the Douro. This solidified his career goals to educate the world about the wines of the Douro Valley. Rui is the US Market Manager at Symington Family Estates. He is working under Rupert Symington’s leadership. He frequently visits to the US market supporting importers and distributors and developing actions for the consumer.
Scott Shull founded Raptor Ridge Winery in 1995, a sought-after producer of Oregon wines including: Pinot noir, Pinot gris, Méthode Champenoise Rosé, Tempranillo and Grüner Veltliner. As winemaker, Scott handcrafts about 13,000 cases of artisan wine each year with the help of his wife Annie who manages Sales, Marketing and Distribution.
The Shull’s strive to produce wines of complexity, finesse and of place. Located in the Willamette Valley’s Chehalem Mountains, Raptor Ridge Estate is a 27-acre vineyard, planted to the above mentioned varieties. Additionally, about 12 other distinguished regional vineyards supply fine wine grapes to Raptor Ridge under long-term contracts. Scott and Annie are founding members of Oregon Pinot Camp and Annie was President of OPC in 2008, and has served on its board. Scott is President Emeritus of The Chehalem Mountains Winegrowers Board, a Board Advisor of the ¡Salud! vineyard workers healthcare charity, and was a founding director of the Oregon Wine Board and the Oregon Winegrowers Association.
Michael joined Opus One in March 2001 as director of viticulture and enology and became winemaker in January of 2004, taking on responsibility for all aspects of viticulture and winemaking.
Prior to his appointment at Opus One, Mr. Silacci spent 6 years as winemaker at Stag’s Leap Wine Cellars, one year as winemaker at King Estate in Oregon, and 6 years at Beaulieu Vineyard. He also made wine in France and Chile. Mr. Silacci holds a master’s degree in viticulture from the University of California, Davis in addition to undergraduate degrees in enology from the University of California, Davis and the Institut d’Oenologie at the Université de Bordeaux.
Advancing a holistic vision of winegrowing as the ultimate expression of terroir, Mr. Silacci ensures that the connection between viticulture and winemaking at Opus One is seamless, reflecting the philosophy of founders Baron Philippine de Rothschild and Robert Mondavi. Mr. Silacci seeks to enhance tradition and maintain innovation. His wines express time and place.
Jay spent 11 years making J. Christopher at the Holloran facility in the Willamette Valley before he joined the Dr. Loosen winery in Germany’s Mosel Valley. After many years and many bottles of wine, Jay and Ernst Loosen decided to begin making a collaborative Oregon Pinot called Appassionata. In 2010, they formalized their partnership, bought a 40-acre property on Chehalem Mountain in Newberg, Oregon, and began building a new J. Christopher winery. Today, Jay continues as the winemaker for the partnership, while Ernie provides Old World expertise and financial support.
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.
Born in New York and raised in Texas, Christopher Tynan began his wine career working summers as a vineyard technician doing irrigation management for vineyards across Napa and Sonoma counties. Following a harvest at Cain Vineyard & Winery in 2004, he was given an opportunity to work the 2005 harvest with the legendary winemaking and viticulture team of Helen Turley and John Wetlaufer at Blankiet Estate in Yountville.
In 2006, Christopher became the assistant winemaker at the prestigious Colgin Cellars on Pritchard Hill. At Colgin, Christopher worked closely with owner Ann Colgin, Winemaker Allison Tauziet and Vineyard Manager David Abreu for the next five years. It was here where he learned and embodied the standard for excellence in all aspects of winemaking and viticulture. In 2012, Christopher was introduced to Cliff Lede by David Abreu and joined the Cliff Lede Vineyards team shortly thereafter. His exacting philosophy of only employing low-yield vines from select sites and minimal intervention in the winery ensures that each bottle expresses the distinct nuances of each site, block and vintage.
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!
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.
Born in Cannes, William Waterkeyn grew up in Isère near the French Alps. There, the closest vineyards were in the Rhône Valley. Realizing early, his great passion for winemaking, Waterkeyn moved to Burgundy to study viticulture and winemaking - receiving his viticulture degrees from the Institut Universitaire de la Vigne et du Vin in Dijon in 2013. Winemaking studies followed his degree work in the study of biology at the Université Claude Bernard Lyon 1 in Villeurbanne.
His first viticulture position was with Domaine du Chêne in Chavannay, France where he vinified Syrah, Viognier, Marsanne and Roussanne.
Prior to joining Jessiaume, Waterkeyn was the assistant winemaker at Maison Alex Gambal in Beaune, after studying Oregon Pinot Noir at A to Z Wineworks/Rexhill in Newburg, Oregon. “My desire has always been to work in Burgundy. But prior to that, I wanted to experiment different things, see different places and different styles of winemaking. In order to learn and gain experiences, I have been, during and after my studies, to the northern Rhône Valley, Oregon, and of course throughout Burgundy. These travels and observations were essential to the evolution of my winemaking philosophy.”
Working closely with Megan McClune and Keith Murray at Domaine Jessiaume, Waterkeyn facilitated profound changes in both vineyard and cellar to organic practices.
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.