Luminaries

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.

Jody Adams
Porto & TRADE

Jody Adams

Chef and Owner

Porto & TRADE
Boston, MA

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. 

 

 

Karen Akunowicz
Myers+Chang

Karen Akunowicz

Executive Chef/Partner

Myers+Chang
Boston, MA

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 Alberg
The Red Lion Inn & Eat on North

Brian Alberg

Executive Chef and Vice President of Culinary Development

The Red Lion Inn & Eat on North
Stockbridge, MA

A graduate of the Culinary Institute of America in Hyde Park, NY, Brian is the Executive Chef at The Red Lion Inn in Stockbridge, MA a 125-room historic hotel with one seasonal and three year round restaurants and Eat on North Restaurant at the newly opened boutique Hotel on North in Pittsfield, MA.

In addition to his position as Executive Chef he is Vice President of Culinary Development for Main Street Hospitality Group, a privately held hotel management company originally founded at The Red Lion Inn in Stockbridge, MA. Brian oversees all aspects of food and beverage operations at Main Street Hospitality a portfolio, that in addition to The Red Lion Inn and Hotel on North, includes The Porches Inn at MASS MoCA in North Adams, MA, The Williams Inn, a 125-room hotel at Williams College in Williamstown, MA, the Elm Street Market, a neighborhood café and grocery store in Stockbridge, MA, Main Street Events and Catering, Seeds Market Café at Hancock Shaker Village and several off site cafés at cultural venues.

Brian is the founding chair of Berkshire Farm & Table, a board member and mentor for the Railroad Street Youth Project,a board member of the Norman Rockwell museum, and past board president and member of Berkshire Grown. He is actively involved in the Chef’s Collaborative, Boston Chefs and James Beard Foundation.

Related Wine Festival Events:

Fred Bisaillon
B-ACK Yard BBQ

Fred Bisaillon

Executive Chef

B-ACK Yard BBQ
Nantucket, MA

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.

Related Wine Festival Events:

David Blessing
Longwood Venues and Destinations

David Blessing

Vice President Culinary Arts and Development

Longwood Venues and Destinations
Boston, Newport and Cape Cod

Growing up in Portland, ME, carrots were king and a minor obsession with carrot cake began. As a boy, it was not unusual for him to feign illness, skip school and bake the day away. 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.

 

Related Wine Festival Events:

Edwin Claflin
Oran Mor Bistro

Edwin Claflin

Chef and Owner

Oran Mor Bistro
Nantucket, MA

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

Related Wine Festival Events:

David Daniels
MET Restaurant Group

David Daniels

Culinary Director

MET Restaurant Group
Nantucket, MA

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

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

 

Related Wine Festival Events:

Carl Dooley
The Table at Season to Taste

Carl Dooley

Chef

The Table at Season to Taste
Cambridge, MA

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.

Matt Drummond
Loco Taqueria & Oyster Bar

Matt Drummond

Executive Chef

Loco Taqueria & Oyster Bar
Boston, MA

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

Not content with simply hitting the books, Drummond started working in catering and restaurant service at the Dunkin’ Donuts Center in Providence. From high-volume to fine dining, Drummond also spent two summers in Williamstown as the first American-born chef allowed in the kitchen of German Master Chef Swen Boehm at Yasmin’s Restaurant in The Orchards Hotel. Upon graduating with degrees in Culinary Arts and Food Service Management, Drummond decided to follow his childhood dream of living in Boston. He moved to the city in 2008 to become the Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel.

In the summer of 2013, Drummond joined the talented team at the Grafton Group as Executive Chef of Temple Bar, where he gave the menu at the beloved Porter Square institution his own classic-New-England-meets-contemporary-Europe twist. In the spring of 2015 Drummond headed to Southie to head up the kitchen at Loco Taqueria & Oyster Bar.

 

Mary Dumont
Cultivar

Mary Dumont

Chef/Owner

Cultivar
Boston, MA

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

 

Related Wine Festival Events:

Sean Durnin
Sushi Sean 11:11

Sean Durnin

Chef

Sushi Sean 11:11
Nantucket

Sushi Sean’s deep appreciation and respect for Japanese cuisine sparkled 7 years ago when he was first introduced to it by Joo Shin. Ever since he has dipped in and excelled the art of sushi by growing his knowledge at the core source of where sushi originated – Tokyo, Japan. His love for sushi grew with his one on one study at the Tokyo Sushi Academy with some of the best sushi chefs in the world. Sean is now more than happy to share that once in a lifetime experience with all of you and bring to your pallet and table one of the best sushi encounters of your life!

Jose Enrique
Jose Enrique

Jose Enrique

Chef

Jose Enrique
Puerto Rico

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
Saxon + Parole

Brad Farmerie

Executive Chef

Saxon + Parole
New York, NY

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.   

 

Neil Ferguson
American Seasons

Neil Ferguson

Chef/Owner

American Seasons
Nantucket, MA

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.

Related Wine Festival Events:

Terence Feury
Forty 1° North

Terence Feury

Executive Chef

Forty 1° North
Newport, RI
Gabriel Frasca
Straight Wharf Restaurant

Gabriel Frasca

Chef/Owner

Straight Wharf Restaurant
Nantucket, MA

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
Dune

Michael Getter

Chef/Owner

Dune
Nantucket, MA

Michael Getter is chef/owner of Dune. At the age of 24 he became executive chef of the acclaimed 21 Federal on Nantucket. He then moved into the chef/owner position of Nantucket's famed American Seasons Restaurant. His work has been published in Bon Appetite, Gourmet Magazine, New York Times, and the Boston Globe.

Related Wine Festival Events:

Gurminder Gidda
Taj Boston

Gurminder Gidda

Executive Chef

Taj Boston
Boston, MA

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. 

Related Wine Festival Events:

Will Gilson
Puritan & Co.

Will Gilson

Chef/Owner

Puritan & Co.
Cambridge, MA

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

Related Wine Festival Events:

Brandt Gould
ATLAS

Brandt Gould

Co-Owner & Chef

ATLAS
Nantucket, MA

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

Related Wine Festival Events:

E.J. Harvey
SeaGrille

E.J. Harvey

Chef/Owner

SeaGrille
Nantucket, MA

E.J. Harvey has been a chef on Nantucket for over 25 years. He is an alumnus of the Culinary Institute of America (class of '75) and has had continental and traditional training. In 1992, E.J. and his wife Robin opened the SeaGrille. 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.

Related Wine Festival Events:

Mayumi Hattori
The Club Car Restaurant and Bar

Mayumi Hattori

Chef/ Partner

The Club Car Restaurant and Bar
Nantucket

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. 

Related Wine Festival Events:

Neil Hudson
Bartlett's Farm

Neil Hudson

Executive Chef

Bartlett's Farm
Nantucket, MA

Executive Chef at Bartlett’s Farm, Neil Patrick Hudson has excelled as a local farm to table chef, nurturing a chef’s need for fresh and local ingredients and applying his techniques to the organic culinary direction of Bartlett’s farm.

Chef Hudson has made his mark on the Nantucket culinary world over the past decade, earning top accolades from the Zagat Survey, Nantucket Today, In Style Magazine, N Magazine, and Cape Cod Life.

Carolyn Johnson
80 Thoreau

Carolyn Johnson

Chef

80 Thoreau
Concord, MA

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.

 

Related Wine Festival Events:

Robin King
Restaurant Oro

Robin King

Chef and Owner

Restaurant Oro
Scituate, MA

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
Harvest

Tyler Kinnett

Executive Chef

Harvest
Cambridge, MA

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.

 

Michael LaScola
The Proprietors Bar & Table

Michael LaScola

Chef and Owner

The Proprietors Bar & Table
Nantucket, MA

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.

Related Wine Festival Events:

Geoff Lazlo
Mill Street Bar & Table

Geoff Lazlo

Managing Partner & Executive Chef

Mill Street Bar & Table
Greenwich, CT

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. 

 

Irene Li
Mei Mei Restaurant

Irene Li

President and Chef

Mei Mei Restaurant
Boston, MA

Irene Li co-owns and operates the Boston-based food truck, restaurant and shipping container enterprise collectively known as the Mei Mei Group. Founded with her two older siblings, their award-winning food businesses merge modern techniques and genre-bending creativity with sustainable practices and tech-savvy communications. Irene believes food can and should be delicious, fun, and just. Her background of living on an organic farm, working the restaurant line, and organizing for social justice inform her leadership of the food and sourcing elements of the company.  She recently graduated from Cornell University with a BA in Food Systems and Cultural Studies, received two James Beard Rising Star nominations and an Eater National Young Gun award.

 

Michael Lombardi
SRV

Michael Lombardi

Chef & Partner

SRV
Boston, MA

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.

 

Related Wine Festival Events:

Barbara Lynch
Barbara Lynch Gruppo

Barbara Lynch

Chef and Author

Barbara Lynch Gruppo
Boston, MA

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

Liam Mackey
The Nautilus

Liam Mackey

Chef/Owner

The Nautilus
Nantucket, MA

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

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

Related Wine Festival Events:

Linkie Marais

Linkie Marais

Lifestyle Expert and Chef

Boston, MA

Beauty queen, award-winning baker and grill master are all extensions to her title, making Linkie Marais more than your average chef. With a love for exploring, cooking and the outdoors, her ‘will to grill’ stems all the way back to her unique blend of South African and Southern roots. Born in Evander, a town in northeastern South Africa, Linkie was raised in the kitchen, helping her mother prepare meals on a daily basis. With a lack of abundant fresh ingredients, she inherited her mother’s creativity, utilizing whatever they had available to create fresh and original meals. Immigrating to the U.S. in 1999, Linkie and her family settled in Tupelo, Mississippi where she began her culinary career piping cakes for a local catering company.

Upon obtaining a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie's career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts’ acclaimed Montilio’s Bakery. After discovering her love for grilling during a Big Green Egg® competition, Linkie’s passion for grilling began to take her career in a new and exciting direction. It’s clear that her meat-filled and resourceful South African culinary upbringing has had a tremendous impact on her cooking flair, as Linkie is considered the best among the few females who have mastered the art of grilling. 

Tony Maws
Craigie on Main & The Kirkland Tap and Trotter

Tony Maws

Chef and Proprietor

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

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.

 

Brian Mercury
Oak + Rowan

Brian Mercury

Executive Pastry Chef

Oak + Rowan
Boston, MA

As executive pastry chef for the opening team of Caswell Restaurant Group’s third restaurant Oak + Rowan, Brian Mercury’s 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.

Tony Nastus
Le Languedoc Bistro

Tony Nastus

Executive Chef

Le Languedoc Bistro
Nantucket, MA

In November of 1997 Anthony took a position at the Park Avenue Cafe in Manhattan, New York, and quickly made Sous Chef. During that time, Anthony worked with Executive Chef David Burke and Chef de Cuisine Neil Murphy.

In April of 2003, Anthony made his way to the island of Nantucket and since then has worked in the kitchens of Oran Mor, The Westmoor Club, and now as the Executive Chef at Le Languedoc Bistro.

Related Wine Festival Events:

Scott Osif
Galley Beach

Scott Osif

Executive Chef

Galley Beach
Nantucket, MA

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.

Kevin O’Donnell
SRV

Kevin O’Donnell

Co-Executive Chef and Partner

SRV
Boston, MA

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. 

 

Thomas Pearson
Brant Point Grill

Thomas Pearson

Executive Chef

Brant Point Grill
Nantucket, MA

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

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

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

Related Wine Festival Events:

Keith Pooler
Bergamot

Keith Pooler

Chef and Owner

Bergamot
Somerville, MA

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.  

Related Wine Festival Events:

Seth & Angela Raynor
The Boarding House & The Pearl

Seth & Angela Raynor

Executive Chef/Owner

The Boarding House & The Pearl
Nantucket, MA

The Boarding House, & The Pearl proprietors Angela Raynor and her husband, executive-chef Seth Carter Raynor, have cultivated an impressive national following and collection of awards including New England Travel & Life Best Seafood Restaurant in New England, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence over 15 times. This Nantucket couple and their team showcase the harvest from local farms and fishermen paired with craft beers, small production wines and unique cocktails.

Lou Rossi
Castle Hill Inn

Lou Rossi

Executive Chef

Castle Hill Inn
Newport, RI

Growing up in a predominately Italian household, Executive Chef Lou Rossi learned at an early age to appreciate food as a centerpiece of daily life. Lou began his culinary career at eight years old ¬ standing on milk crates, peeling carrots and onions at his parent's restaurant. Coming from two generations of restaurateurs, Lou had no doubts about his future when he applied to the New England Culinary Institute.

During his schooling, Lou worked as a culinary intern at Castle Hill. After graduating with his degree in Culinary Arts, Lou moved to Manhattan to work at Thomas Keller's 3 Michelin Star restaurant, Per Se. Although it was an incredible and humbling experience, Lou missed his time in Newport and he eventually returned to Castle Hill in 2009 to work with Chef Hart where he plays an integral part of the property's culinary ethos, and can usually be found in Castle Hill's own gardens, gathering items for that evening's meal.

Related Wine Festival Events:

Bruce Sacino
The Westmoor Club

Bruce Sacino

Executive Chef

The Westmoor Club
Nantucket, MA

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

Related Wine Festival Events:

Michael Scelfo
Alden & Harlow

Michael Scelfo

Chef/Owner

Alden & Harlow
Cambridge, MA

Chef Michael Scelfo has been drawn to the kitchen for as long as he can remember. In 2009, Scelfo took the helm at Temple Bar in Cambridge, where his savvy use of whimsical, seasonal ingredients landed him critical praise. He then served as the first executive chef of Russell House Tavern, a restaurant that was named the 2012 Best Restaurant – Harvard Square by Boston Magazine and The Improper Bostonian. At Alden & Harlow, the Harvard Square restaurant he owns, Scelfo pays homage to his roots by making each ingredient shine, and ultimately, cooking from his heart.

Related Wine Festival Events:

Jeremy Sewall
Row 34, Island Creek Oyster Bar

Jeremy Sewall

Chef and Partner

Row 34, Island Creek Oyster Bar
Boston, MA

Jeremy Sewall graduated from the Culinary Institute of America in 1992. Before going to work in kitchens all over the globe, Sewall completed a fellowship in the fish kitchen under Chef Corky Clark. He began his professional career in Maine at the Relais & Chateaux 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 the West Coast, where he was immediately recognized for his flawless technique and passion for seafood by Bradley Ogden, the Owner of 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, where he garnered accolades from The New York Times, Esquire, Gourmet and The Boston Globe, among others.

He left Great Bay to follow the dream of opening his own restaurant. In late February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and Jeremy’s personal approach to modern American cuisine were always on display at Lineage.

In 2009, Jeremy’s friendship with Eastern Standard 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 in Boston’s Fort Point Channel with Row 34, a more casual ode to the oyster farm way of life. In the summer of 2015 that brand expanded with an outpost as Row 34 Portsmouth.

Jeremy and his partners recedntly opened the second outpost of Island Creek Oyster Bar in Burlington Mass. at 300 District Ave.  In the upcoming months, a new concept will be opening as well. That space will be on Bennett Street in Harvard Square.

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.

 

 

Johnny Sheehan
Liquid Art House

Johnny Sheehan

Executive Chef

Liquid Art House
Boston, MA

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.

Related Wine Festival Events:

Justin Shoults
Brine & Oak + Rowan

Justin Shoults

Executive Chef

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

When Chef Justin Shoults made the decision to depart Nantucket’s famous Oran Mor Bistro for Newburyport, the restaurant for which he was being hired did not exist. His instincts were to trade the sure bet of a popular coastal restaurant at which he was well-established, for the adventure of being in on the ground floor for Caswell Restaurant Group’s highly anticipated follow-up restaurant, BRINE. 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

Robert Sisca
Garde East – G Hospitality

Robert Sisca

Corporate Executive Chef

Garde East – G Hospitality
Providence, RI

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.  

 

Brooke Vosika
Sawkill Creek

Brooke Vosika

Consulting Chef

Sawkill Creek
Woodstock, NY

Brooke Vosika, owner of Sawkill Creek in Woodstock, NY,  is the former Executive Chef of the Four Seasons Hotel Boston. He was one of the most tenured chefs, spending a record 32 years with The Four Seasons Hotels and Resorts. Chef Vosika started his career at their property in Washington D.C. He then went on to Chicago, Seattle, Atlanta, and then New York all before Boston.  Vosika oversaw the Boston hotel’s food and beverage outlets including the bustling Bristol Lounge, heralded as “Boston’s living room,” as well as banquet functions and In-Room Dining. Collectively, these outlets were serving well over half a million guests annually. Vosika’s career has brought him around the world and delivered awards from the 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 Ware
Greydon House

Marcus Ware

Executive Chef

Greydon House
Nantucket, MA

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.

Kevin Williamson
Ranch 616

Kevin Williamson

Chef/Owner

Ranch 616
Austin, TX

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

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

Related Wine Festival Events:

Kyle Zachary
TOPPER's

Kyle Zachary

Executive Chef

TOPPER's
Nantucket, MA

Kyle Zachary is the executive chef of TOPPER'S.  

A graduate of the Restaurant School at Walnut Hill College, Zachary honed his skills in restaurants including Alinea in Chicago, Wheatleigh in Lenox, the Winnetu Inn on Martha's Vineyard, and TOPPER’s as sous chef in 2005.  Most recently Kyle was the sous chef at the Intercontinental in Dusseldorf, Germany. Zachary returned to take the reign at TOPPER’S in 2010. 

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

Erin Zircher
Cru

Erin Zircher

Executive Chef

Cru
Nantucket, MA

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

Related Wine Festival Events:

Eric Asimov
The New York Times

Eric Asimov

Chief Wine Critic

The New York Times
New York, NY

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

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

Related Wine Festival Events:

Bartholomew Broadbent
Broadbent Selections

Bartholomew Broadbent

Owner

Broadbent Selections

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. 

James Finkel

James Finkel

Wine Educator

New York, NY

Jim Finkel found his love of wine while living in Paris and by good fortune interning at the wine shop of Jean-Baptiste Besse. Jim began collecting in earnest, and developed a cellar focusing on American and French wines. Mr. Finkel has attended Master Classes and participated in professional tastings with virtually all the major wine critics of the USA, France and England. He moved to London in 1998, where he began his discovery and appreciation of the wines Burgundy. Having a strong interest in history, literature and French culture, Mr. Finkel is a member of the Board of the French-American Foundation. He is on the Board of the American Friends of the ‘Cite du Vin’ project in Bordeaux. He supported the Hermione project, which brought to New York in 2015 the replica ship of Lafayette’s journey to the United States. Jim Finkel has also invested in vineyard property in the Batard-Montrachet, and other appellations of Burgundy, in partnership with Alex Gambal, and has an associated residence in the village of Santenay. 

Related Wine Festival Events:

Kevin Flynn
Over The Ball with Kevin Flynn

Kevin Flynn

Host

Over The Ball with Kevin Flynn

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.

Related Wine Festival Events:

John Greeley
Gourmet Foods International

John Greeley

Vice President of Northeast Sales

Gourmet Foods International

John Greeley was born on the Isle of Jersey (home of the Jersey cow breed) and came to America when very young. He was educated at the University of Massachusetts-Amherst and says that his career choice of professional radio announcer ended when he first tasted real, hand-made cheese. John changed course and obtained degrees in cheese grading from the University of Wisconsin, Madison and in cheese making from Washington State University at Pullman. For ten years, he operated the Cheese Division of John Dewar Meat Company,and in 1990 became the founder and president of an import company.

During this time, John created programs for retailers, solicited products from cheese makers, tutored and spoke to wine and gourmet food groups about New England and American specialty cheeses. Gourmet Foods International purchased John's company in 2007. John now serves Vice President of Northeast Sales for Gourmet Foods International.  John continues to champion American Specialty cheese and participates in many educational events to share his vast knowledge of this industry.

Related Wine Festival Events:

Kerry Hallam

Kerry Hallam

Artist

Nantucket, MA

Born in England, Hallam showed early artistic talent when he won a scholarship to London University's Central College of Art. After a formal art education under British master painters Leslie Cole, Patrick Heron, and Hans Tinsdale, he completed his military service in the prestigious Gurkha brigade in Hong Kong and Malaya. Hallam's talent was further acknowledged when he was selected for inclusion in Britain's Royal Society of Artists in Watercolour.  We are honored each year - to have Kerry Hallam create our Nantucket Wine Festival image - used for our annual poster and all festival graphics.

David Hamburger
Acker Merrall & Condit

David Hamburger

Director of Special Events

Acker Merrall & Condit
New York, NY

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

Jenny Johnson
NESN

Jenny Johnson

Executive Producer

NESN

Two time Emmy Award Winning Producer and Co-host of NESN’s Dining Playbook

John Kapon
Acker Merrall & Condit

John Kapon

CEO

Acker Merrall & Condit
New York, NY

John Kapon is CEO of Acker Merrall & Condit. Through his visionary leadership and ceaseless energy, Mr. Kapon spearheaded the Company’s transformation from a single New York City storefront to the largest fine and rare wine auction house in the world.

Since joining the Company in 1994, Mr. Kapon has elevated Acker Merrall & Condit to the forefront of the auction world. Recognizing a growing thirst for fine and rare wine overseas, Mr. Kapon pioneered the market for wine auctions in Hong Kong, now the world’s leading fine wine center. Today, Acker Merrall sits atop the global wine market.

Philippe Newlin
Duclot La Vinicole NY

Philippe Newlin

Director

Duclot La Vinicole NY
New York, NY

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

Robin Kelley O'Connor
RKO Vine Global Wine Consultants

Robin Kelley O'Connor

Wine Specialist

RKO Vine Global Wine Consultants
New York, NY

Robin Kelley O’Connor enjoys 30 years of experience in the wine trade and a stellar reputation as a leading wine educator, international wine judge, wine writer, and sommelier. Mr. O’Connor 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. 

Louis Risoli
L'Espalier

Louis Risoli

Mâitre d' hotel and Fromager

L'Espalier
Boston, MA

Mâitre d' hotel and Fromager Louis Risoli instills the philosophy of “chasing perfection” into the front of the house by way of his diligent and meticulous orchestration of L’Espalier’s three dining rooms. 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.

Jerry Siegel
WineScripts LLC

Jerry Siegel

Presenter

WineScripts LLC

Jerry Siegel is owner of WineScripts LLC. After 35 years at the Ohio State University Medical Center as Sr. Director of Pharmaceutical Services he is now focusing on his other passion, wine education. 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. 

Related Wine Festival Events:

Ieva Aldins
Straight Wharf Restaurant

Ieva Aldins

Sommelier

Straight Wharf Restaurant
Nantucket, MA

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

Rebecca Banks
Keith McNally Restaurant Group

Rebecca Banks

Wine Director

Keith McNally Restaurant Group
New York, NY

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.

Brahm Callahan MS
Himmel Hospitality Group

Brahm Callahan MS

Beverage Director

Himmel Hospitality Group
Boston, MA

Brahm Callahan, 31, serves as Beverage Director of Himmel Hospitality Group and its three restaurants - Grill 23 & Bar, Post 390 and Harvest restaurant. Brahm is a Master Sommelier, one of only 147 professionals in North America who hold the title Master Sommelier – the highest distinction available in the beverage service industry.

Raised in Western Massachusetts, Brahm had an early introduction to the wine world at the age of 17 when he learned the business side of the industry at The Shelburne Falls Wine Merchant, in (Shelburne Falls, MA) under the direction of mentor Paul-Thiery de la Blotier. A short year later, Brahm was put in charge of running wine tastings, managing the cellar and working on dinners with winemakers and local restaurants.

While attending the University of Massachusetts Amherst, Brahm continued to work at the Wine Merchant, in addition to working part time as a Wine Steward in many of the top restaurants of Western Massachusetts. After moving to Boston to attend graduate school at Boston College to receive his Master’s Degree in Classics and Ancient History, Brahm embraced Boston’s wine community and began working as a sommelier while finishing his graduate work. Through his time at top Boston restaurants, including Excelsior and Rialto, Brahm developed an interest for small producers who make terroir-driven wines.

In 2009, Brahm joined Himmel Hospitality Group as part of the opening team of Post 390, an urban tavern in Boston featuring seasonally-inspired menus. There, Brahm created a beverage program that included an expansive list of approachable and accessible wines, 40+ selection craft beer and competitive cocktail program.

In 2010, Brahm joined the team at Grill 23 & Bar as Wine Director, where he developed an award-winning list of over 1,700 selections, focusing specifically on new cult producers as well as maintaining a balanced list that offers selections for both wine connoisseurs and novices alike.

In August 2015, Himmel Hospitality Group appointed Brahm as Beverage Director. In his role, Brahm is responsible for the developing a training program for all Sommelier and Bar Managers to ensure excellence for guests’ experience and employee growth at all three restaurants.

Brahm lives in Beacon Hill with his wife, Sally.

André Compeyre
The Regency Bar & Grill

André Compeyre

Wine & Beverage Director

The Regency Bar & Grill
New York, NY

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

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

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

 

 

Lauren Daddona
L'Espalier

Lauren Daddona

Wine Director

L'Espalier
Boston, MA

Lauren Daddona is the Wine Director at L'Espalier in Boston and holds her Advanced certification with the Court of Master Sommeliers. She joined the L'Espalier sommelier team in 2012 after spending 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. 

As one of just six Advanced Sommeliers in New England, Lauren is at the forefront of wine education in Boston. She is a Director Emeritus of the Boston Sommelier Society and was a regional finalist in the 2014, 2015 and 2016 TopSomm competitions. She was named a StarChefs Rising Star in 2015 and has been cited in a range of publications, including Food & Wine, SOMM Journal, and Robb Report, as well as our very own Nantucket Magazine.  

Nick Daddona
Boston Harbor Hotel

Nick Daddona

Wine Director

Boston Harbor Hotel
Boston, MA

Recently named “Boston’s Best Sommelier” by Improper Bostonian, Nick is the Wine Director of the Forbes 5-star Boston Harbor Hotel and its notable fine dining establishment Meritage. He holds an Advanced Certification through the Court of Mast Sommeliers and through his passion for wine education contributes as a board member of the Boston Sommelier Society.

At Meritage, Nick is known for his inventive multi-course pairings. He is a contributor to various media including Steven Tanzer’s Winophilia website, and participation in the Boston Wine Festival.

Tali Dalbaha
Jean-Georges

Tali Dalbaha

Sommelier

Jean-Georges
New York, NY

Tali Dalhaba’s career in the hospitality industry began at age 15 in Tel Aviv, Israel, where she began amassing decades of experience working for internationally renowned clubs, restaurants and hotels. After completing Israel’s mandatory military service, rising to management in nearly every professional setting she encountered, and mastering the ability to draw hundreds of people to the city’s best clubs and restaurants, she moved to New York City in 2011. 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 intends to sit Part 2 of the exam in May 2016. 

Tali currently works as Sommelier for Jean-Georges, a restaurant offering New French style cuisine, while overlooking Central Park. 

 

 

Christopher Dooley
Eleven Madison Park

Christopher Dooley

Sommelier

Eleven Madison Park
New York, NY

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

TJ Douglas
The Urban Grape

TJ Douglas

Owner

The Urban Grape
Boston, MA

As a child growing up in Vermont, TJ Douglas would often add one very important accessory to his t-shirts before running out the door to school – a clip-on tie.  While other kids were working to save money for a spring break trip, TJ was saving every dollar for a dream that was just beginning to form. 

Upon his arrival in Boston,he assisted in the opening of wine bar Rustic Kitchen in Faneuil Hall, TJ worked his way up at Armani Café until he became General Manager.  Along the way, no wine list was safe from TJ’s scrutiny and fine-tuning. 

Trips to Italy, France, South Africa, Napa and Sonoma ignited TJ’s passion for wine.  Slowly, his dreams turned from owning a restaurant to owning a wine store, where he could share his love for wine with other people.  After four years as a top wine salesman for Ruby Wines, the time was right for TJ to realize his dreams.  The Urban Grape is the culmination of this journey.  

TJ leads The Urban Grape’s wine buying team, as well as being the lead wine educator for the company. In addition to flocking to TJ because of his passion for wine, The Urban Grape’s clients appreciate TJ’s ability to make the confusing world of wine so accessible and easy to understand. He frequently teaches classes on wine at The Urban Grape, as well as at the Boston Center for Adult Education, The Boston Wine Expo, and coming in 2015, via an on-line Urban Grape classroom. TJ also runs Urban Cellars - a personalized consultation service that helps clients fill their wine cellars with everything from approachable every day wine, to birth year vintages, to cases that can age and appreciate in value for decades to come.

 

Olivier Flosse
A Voce

Olivier Flosse

Wine Director

A Voce
New York, NY

As the Wine Director for MARC US, Olivier Flosse oversees A Voce’s award-winning wine cellar. He brings both passion and expertise to the restaurants’ beloved and highly regarded wine program. Olivier educates A Voce’s team about the wine selections, enabling his team to guide guests toward a choice that will pair beautifully for memorable meal. Olivier most enjoys his time spent in A Voce’s dining room, interacting with guests to learn more about their palates in order to enrich their wine experience.

Born and raised in Marseille, Olivier started his training at a young age, earning the coveted DUAD, Diploma-Universitaire d’Aptitude a la Degustation, Bordeaux, the most prestigious wine diploma in Europe. Olivier’s first position upon arriving in New York in 1999 was assistant to the talented Jean-Luc Le Du at Daniel Restaurant. Prior to joining MARC, Olivier was the wine director and sommelier at Cafe Boulud in New York City.

Tom Gannon
Spire Collection, Jackson Family Fine Wines

Tom Gannon

New England Region Manager

Spire Collection, Jackson Family Fine Wines
New England

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

Austin Heidt
Frasca Food and Wine

Austin Heidt

Assistant Sommelier

Frasca Food and Wine
Boulder, CO

Austin Heidt is a Assistant Sommelier and Back Waiter at Frasca Food and Wine in Boulder, Colorado. Having been in the industry since he was 13 years old he brings a lot of experience and passion to the table including the Everest Restaurant and Tenzing Wine and Spirits in Chicago.  In the educational realm, Austin attended the University of Denver School of Hotel, Restaurant and Tourism Management, followed by receiving his Masters degree from the Cornell Hotel School and finally completing the ACAP program at the Culinary Institute of America. He holds a Advanced Sommelier certificate with the Court of Master Sommeliers and sat for the Master Sommelier exam the first time this year.

Jamie Jamison
The Golf Club of Georgia

Jamie Jamison

Clubhouse Manager and Club Sommelier

The Golf Club of Georgia
Alpharetta, GA

A new breed of sommelier, Jamie Jamison is Food and Beverage Director of The Commerce Club Altanta, a Club Corp property. Approachable, affable, creative he ready to take patrons of The Commerce Club, Atlanta on a heady adventure. Jamison’s well-traveled, evolved and educated palate for sniffing out the best of the best from vineyards across the globe—including emerging wineries and unheralded bottles from marquee producers—complements sublime dishes from the verdant imagination of Executive Chef Tim Kotula, a diminutive powerhouse of culinary magic.Jamison arrived at the Commerce Club in May 2015 from the James Beard award winning American Restaurant in Kansas City Missouri. He was general manager and wine director of the prestigious Midwest fine dining oasis. During his tenure The American added one more James Beard Award winning chef to bring the total to three; named by The Robb Report and WineSpectator, in addition to Kansas City Magazines, “Best Restaurant.”He arrived to the plains from an idyllic ocean side setting, La Jolla’s George’s at the Cove. He was assistant general manager and wine director at the fine-dining restaurants multi-outlet wine program. Prior to his California experience, Jamison spent two years in the Rockies at the Hotel Jerome in Aspen where he was director of restaurant operations and hotel sommelier for a massive restaurant program, including a 500 label WineSpector-lauded list. In 1997, Jamison launched a three-year stint as director of beverage at the Plaza Hotel in New York City. It was there that Jamison’s talent and passion for beer, wine and spirits caught the attention of wine professionals, connoisseurs and newcomers. 

Brent Jones
Bird Dog

Brent Jones

Sommelier

Bird Dog
Palo Alto, CA

Brent Jones found his love for wine at age 19 while working at The Waterfront in Cincinnati, OH.  In 2001 his professional wine career took shape in Aspen, CO while working with Master Sommelier Jay Fletcher at the award-winning restaurant Syzygy.  Other restaurants on his résumé include Galley Beach in Nantucket, restaurant Latour in New Jersey, Fifth Floor in San Francisco, Alinea in Chicago, Frasca in Boulder, and both the Caribou Club and Hotel Jerome of Aspen.  One of his favorite moments of his wine career occurred while working the 2012 harvest with Domaine Comte Senard in Burgundy.

Todd Lipman
Bistro du Midi

Todd Lipman

Head Sommelier

Bistro du Midi
Boston, MA

 Todd Lipman has served as Head Sommelier at Boston’s Bistro du Midi for the past four years.  During that time, he was twice named ‘Boston’s Best Sommelier’ in 2011 (Improper Bostonian) and 2014 (Boston Magazine) and his wine program has been dubbed “…one of the City’s most formidable” (Bon Appetite Magazine).  Todd is a Certified Sommelier with the Court of Master Sommeliers and is currently an Advanced Certified Candidate.  He has worked with the likes of Ken Oringer, Jamie Bissonnette, 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, as well as for the Aquataine Group at the former Armani Café.  Todd is originally from Fairfax, Virginia, but has lived in Boston for nearly 20 years.  

Sur Lucero MS
Jackson Family Wines

Sur Lucero MS

National Director for Wine Education

Jackson Family Wines
Santa Rosa, CA

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!

 

Michael Meagher M.S.
Sommelier On-Demand Hospitality Services, LLC

Michael Meagher M.S.

Principal and Owner

Sommelier On-Demand Hospitality Services, LLC
Groton, MA

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.  

Katharine Niebling
Ventuno Restaurant

Katharine Niebling

Sommelier

Ventuno Restaurant
Nantucket, MA

Katie is a child of the vines. Hailing from Napa, California she has always been surrounded by the magical culture that is wine. Ironically, she didn’t learn just how much she loved vino until she began working on Nantucket at Ventuno Restaurant with a mostly Italian wine selection. The adventurous yet classical side to wines of Italy then piqued her interest for the traditional wines of France and all of the old world. She is an avid student of wine, always looking to learn more and educate those interested in learning.

Over her years at Ventuno she has worked her way up from server to sommelier because of her enduring passion for the palate and talents in the service industry. Katie is a Certified Sommelier by the Court of Master Sommeliers, as well as a student of the French Wine Society. She is happiest assisting others in the enjoyment of life through well selected wine and cocktails. She is also an avid gardener and enthusiastic mixologist when wearing one of her various other hats in this world. 

Kristin Olszewski
Straight Wharf Restaurant

Kristin Olszewski

Sommelier

Straight Wharf Restaurant
Nantucket, MA

Kristin got her start in hospitality working at Saison in San Francisco.  She then went on to open and manage Sweet Woodruff for the Sons and Daughters’ group before taking a brief hiatus from restaurants to pursue medical school.  After working at Spoke Wine Bar in Somerville, MA, she could not ignore the call back to the vine. Kristin bounces back and forth between Palm Springs, CA where she is company sommelier for f10 creative and Nantucket, MA where she is a part of the team at Straight Wharf Resturant. 

Theresa Paopao
Ribelle

Theresa Paopao

General Manage and Beverage Director

Ribelle
Brookline, MA

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. 

Devin Perras
The Pearl & Boarding House Restaurants

Devin Perras

Wine Director

The Pearl & Boarding House Restaurants
Nantucket, MA

Before being the Wine Director for the Pearl & Boarding House, Devin first started falling in love with wine while working at Toppers for 5 years. He became friends with the somm's there, including Craig Hanna the Cellar Master, and was able to taste many of the incredible wines that are on the list. Devin's tipping point was Nicolas Joly's 'Clos de la Coulee de Serrant', which still leaves him more obsessed with Chenin Blanc than any other wine. He was lucky to be there and learned invaluable knowledge regarding all the different aspects of not only tasting and evaluating wines, but also how to go about it in his own way, which had a tremendous effect on his ability to help build a list and also how to present them to people with a personal touch.

This past summer, The Pearl & The Boarding House earned the Best of Award of Excellence for the first time in the 25 year history of the restaurants, which is a great accomplishment not only for Devin and also for the team, but for everyone else that has been involved in the list during the history of the restaurants.

Besides being in love with Chenin Blanc, Devin also have a very strong affinity for Portuguese wines and anything off the beaten track, the funkier the better.

Dominick Purnomo
Yono's Restaurant

Dominick Purnomo

Chef Sommelier & Owner

Yono's Restaurant
Albany, NY

Dominick Purnomo, Wine Director & Co Owner of Yono’s & dp An American Brasserie, grew up in his family’s restaurant 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 Reiser
Acker Merrall & Condit

Matt Reiser

Retail Sales

Acker Merrall & Condit
New York, NY

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
La Folie Restaurant

Rob Renteria

Sommelier

La Folie Restaurant
San Francisco, CA

Rob Renteria has been a sommelier in the Bay Area restaurant industry for 20 years. He first worked with the wine list at Rubicon before contributing to the lists at Bacar and EOS, all in San Francisco.  Upon moving to Napa Valley, he was the Wine Director at Martini House in St. Helena; 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.

Kelly Robinson
Craigie on Main

Kelly Robinson

Sommelier

Craigie on Main
Cambridge, MA

28-year-old sommelier Kelly Robinson grew up in Lancaster, Pennsylvania. She moved to Boston to pursue a degree in painting from Massachusetts College of Art and Design. While studying she worked as a barista, and upon graduation found herself seamlessly transitioning into a front-of-house position at Craigie on Main. 4 years, a stint behind the Craigie bar, and years of study through the Court of Master Sommeliers led to her position at the front of Craigie's distinct, Old-World focused wine program. She is currently pursuing the CMS Advanced Sommelier certificate.

Matt Ryan
Harborside Wine Company

Matt Ryan

Harborside Account Executive

Harborside Wine Company
Boston, MA

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

Brooke Sabel
Ninety Acres

Brooke Sabel

Wine Director

Ninety Acres
Peapack, New Jersey

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
The Modern

Jamie Schwartz

Sommelier

The Modern
New York, NY

Jamie Schwartz is a sommelier at Danny Meyer's two Michelin star rated restaurant, The Modern, located in New York City's Museum of Modern Art.  In 2016, The Modern received the prestigious accolade of Wine Spectator's Grand Award for their wine list, recognizing the dynamic program that Michaël Engelmann, MS and his sommelier's have put together over the past two years.  

After graduating from Loyola College 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
RdV Vineyards

Jarad Slipp, MS

Estate Director RdV Vineyards

RdV Vineyards
Delaplane, VA

Jarad Slipp, MS is the Estate Director at RdV Vineyards in Delaplane, VA. Prior to joining the RdV team in 2013 he was the Restaurant Director at several notable Washington DC and NYC restaurants, including CityZen, Fiamma, Nectar, and Tahoga. Jarad earned his Master Sommelier Diploma in May 2014 making him one of 227 individuals worldwide to have passed the rigorous exam. A former graduate of the Culinary Institute of America as well as ICIF in Italy he's a decent cook too. When not working, he can typically be found 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.

Colin Thoreen
Ai Fiori

Colin Thoreen

Advanced Sommelier

Ai Fiori
New York, NY

An unlikely confluence of an interest in ornithology and an innate desire to connect with people led Colin to discover his passion for wine.  Those seemingly unrelated areas of his life converged at Cornell University, where Colin realized that studying and connecting people through wine simultaneously satisfied both his thirst for making lasting connections and his drive to explore the natural world.

One of Colins first forays into the world of wine was made early on with fellow Seattle local and now mentor and friend, Greg Harrington, MS. He pointed Colin in the direction of the Court of Master Sommeliers. He immediately began studying their curriculum and, in fact, passed the first two exams while a senior in college.

During the summers, Colin alternated between hospitality jobs and commercial fishing in the 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. 

Marika Vida-Arnold
The Ritz Carlton-Central Park

Marika Vida-Arnold

Wine Director

The Ritz Carlton-Central Park
New York, NY

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.

Related Wine Festival Events:

Carl York
Craigie on Main & The Kirkland Tap and Trotter

Carl York

Director of Operations

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

When Carl York spent his Gettysburg College semester abroad in Avignon, France, the French major found a new use for his language skills: the world of fine wine. A Southern Maine native, York had worked restaurant jobs during school breaks, but post-graduation he moved to New York City and began taking classes at the Wine & Spirit Education Trust while also working as chef de partie at Soho House, the private club in Manhattan’s Meatpacking District. During his time there he achieved the Trust’s Advanced and Diploma certificate, which next led him to become the wine buyer for Tribeca’s Devin Tavern.  

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
Marchesi di Barolo

Valentina Abbona

Proprietor

Marchesi di Barolo
Piedmont, Italy

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.

Related Wine Festival Events:

Michael Beaulac
Pine Ridge Vineyards

Michael Beaulac

Winemaker and General Manager

Pine Ridge Vineyards
Napa Valley, CA

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
Somerston Estate Vineyard & Winery

Craig Becker

Winemaker

Somerston Estate Vineyard & Winery
Napa Valley, CA

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.  

Related Wine Festival Events:

Alessandro Bindocci
Il Poggione

Alessandro Bindocci

Winemaker & Export Manager

Il Poggione
Tuscany, Italy

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.

Related Wine Festival Events:

Bartholomew Broadbent
Chateau Musar

Bartholomew Broadbent

Chateau Musar
Bekaa Valley, Lebanon

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.

Related Wine Festival Events:

Laura Catena
Catena Zapata

Laura Catena

Vintner

Catena Zapata
Argentina

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

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

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

Related Wine Festival Events:

Florence & Daniel Cathiard
Château Smith Haut Lafitte

Florence & Daniel Cathiard

Owner

Château Smith Haut Lafitte
Bordeaux, France

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 Ceretto
Ceretto

Federico Ceretto

Winemaker

Ceretto
Piedmont, Italy

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.

Dominic Chappellet
Chappellet

Dominic Chappellet

Owner

Chappellet
Napa Valley, CA

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. 

Related Wine Festival Events:

Paul Chevalier
Château D'Esclans

Paul Chevalier

Wine Director

Château D'Esclans
Provence, France

Paul was educated in winemaking and viticulture at the University of Reims and the University of Bordeaux.  He then went on to acquire his practical knowledge of wine at Château Margaux, making wine at the side of one of the great masters in œnology, Emile Peynaud, and later with Louis Latour in Burgundy.

After acquiring a wealth of experience working for some of the greatest names in the wine world, Paul is now 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.

Related Wine Festival Events:

Ross Dawkins
Pahlmeyer

Ross Dawkins

Winemaker

Pahlmeyer
Napa Valley, CA

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.

Related Wine Festival Events:

Dominique Demarville
Veuve Clicquot

Dominique Demarville

Cellar Master and Winemaking Director

Veuve Clicquot
Reims, France

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
Donelan Family Wines

Joe Donelan

Founder

Donelan Family Wines
Sonoma, CA

Joe Donelan, founder of Donelan Family Wines, began his journey of wine discovery in the 1980s, led by an inspired sommelier at 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
Maison Joseph Drouhin

Laurent Drouhin

Ambassador to the U.S. and Caribbean

Maison Joseph Drouhin
Burgundy, France

Laurent Drouhin followed his father to the vineyards at a tender age, roller-skating in the cellars and playing in the cuverie. His fondest memory (a la Marcel Proust) is the smell of the macerating must.

Today, Laurent is the Maison Joseph Drouhin ambassador to the United States and the Caribbean. Besides his commercial responsibilities, he is also involved in communication and other public relation activities such as tastings and wine dinners. He has lived in New York since 2005.

Tom Eddy
Tom Eddy Winery

Tom Eddy

Owner/Winemaker

Tom Eddy Winery
Napa Valley, CA

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

Related Wine Festival Events:

Laurence Féraud
Domaine du Pégau

Laurence Féraud

Owner/Winemaker

Domaine du Pégau
Rhone, France

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

Related Wine Festival Events:

Eric Flanagan
Flanagan

Eric Flanagan

Owner/Winemaker

Flanagan
Sonoma, CA

Flanagan wines started in 1999. Planting began in 2001 and included Cabernet, Merlot,  and Syrah. In 2011, Flanagan acquired the 29 acre 3 Starrs Vineyard in the heart of the Russian River Valley, producing ripe, balanced Pinot Noir and Chardonnay.  Flanagan is becoming known for stunning Syrah and elegant, site-driven expressions of Bordeaux varietals.  

Eric, Kit and their 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).

Related Wine Festival Events:

Chantal Forthun
Flowers Vineyard & Winery

Chantal Forthun

Winemaker

Flowers Vineyard & Winery
Sonoma, CA

Related Wine Festival Events:

Kinou Cazes Hachemian
Château Lynch-Bages

Kinou Cazes Hachemian

Owner

Château Lynch-Bages
Bordeaux, France

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.

Chris Hall
Long Meadow Ranch Winery

Chris Hall

Executive Vice President & General Manager-Winery

Long Meadow Ranch Winery
Napa Valley, CA

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.

Related Wine Festival Events:

Greg Harrington
Gramercy Cellars

Greg Harrington

Founder & Winemaker

Gramercy Cellars
Walla Walla, Washington

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.

Related Wine Festival Events:

Bill Hatcher
Rex Hill Winery

Bill Hatcher

Founder & CEO

Rex Hill Winery
Newberg, OR

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
Hirsch Vineyards

Jasmine Hirsch

Sales and Marketing

Hirsch Vineyards
Sonoma, CA

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.   

Related Wine Festival Events:

Matt Hobbs
Paul Hobbs Wines

Matt Hobbs

Partner & National Sales Manager

Paul Hobbs Wines
Sonoma, CA

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
Cain Vineyard & Winery

Christopher Howell

Winemaker

Cain Vineyard & Winery
Napa Valley, CA

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.

Related Wine Festival Events:

Markus Huber
Weingut Markus Huber

Markus Huber

Owner & Winemaker

Weingut Markus Huber
Traisen, Austria

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.

Catherine Kistler
Kistler Vineyards

Catherine Kistler

Kistler Vineyards
Sonoma, California

Catherine Kistler has deep roots in California. Her mother is an eighth-generation Californian and her father, Steve Kistler, founded Kistler Vineyards nearly forty years ago. Catherine has always looked forward to becoming a part of the winemaking community and is looking forward to growing into a role at Kistler Vineyards and her father’s personal pinot noir project, Occidental. Though she has been living on the east coast, skiing competitively and studying there for the last ten years, Sonoma County is home and Catherine is eagerly anticipating a return to the vines and sunshine in California.Catherine is currently a WSET Diploma candidate studying in Boston, Massachusetts. Completion of the WSET’s rigorous, multi-year curriculum is a prerequisite for admittance to the Master of Wine program, which Catherine plans to begin in the fall. To earn the Master of Wine distinction would not only mean a great deal professionally but also personally to Catherine, as she follows in the footsteps of her father and works towards becoming a wine businesswoman and top international winemaker in her own right.From a very early age, Catherine and her younger sister Elizabeth have been elite, internationally ranked alpine ski racers. This sport has taken the entire Kistler family all over the country and the world, and Catherine has lived in Lake Tahoe, Utah, New Hampshire, Maine, Vermont, and now resides in Massachusetts. Though she stayed in Boston to pursue wine studies after graduating from Harvard University, she will be moving back to California later this year to work alongside her father and will commence the Master of Wine program in the fall. Studying for the Master of Wine distinction and working in the vineyards and at the winery will be harmonious, as work will enrich Catherine’s studies and vice versa. Catherine is excited to know that she will be able to better complement her father as a result of her studies. Being fully immersed in study is something Catherine truly enjoys; she graduated cum laude from Harvard University ’15 as a Joint Concentrator in Classics and History and was selected to study at the American Academy in Rome as well as the Center for Hellenic Studies in Nafplion, Greece. Just recently, Catherine passed the final level of the Elizabeth Bishop Wine Certification course at Boston University with Merit.Catherine feels very lucky to be able to combine her academic discipline and curiosity with her passion for wine, and hopes that her studies will be the perfect medium for her to translate those qualities into a tangible and meaningful achievement for herself and add to the successes of her family’s winery. Catherine is looking forward to becoming completely engaged in the world of wine and all that it has to offer her. 

Related Wine Festival Events:

Dan Kosta
Kosta Browne

Dan Kosta

Founder

Kosta Browne
Sebastopol, CA

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
Larkin Wines

Sean Larkin

Owner/Winemaker

Larkin Wines
Napa Valley, CA

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. 

Related Wine Festival Events:

Sacha Lichine
Château D'Esclans

Sacha Lichine

Winemaker

Château D'Esclans
Provence, France

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.

François Matton
Château Minuty

François Matton

Co Winemaker & Co Owner

Château Minuty
Provence, France

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

Related Wine Festival Events:

Megan McClune
Domaine Jessiaume

Megan McClune

Director

Domaine Jessiaume
Burgundy, France

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.

Related Wine Festival Events:

Peter Merriam
Merriam Vineyards

Peter Merriam

Owner & Winemaker

Merriam Vineyards
Sonoma, CA

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
Miner Family Winery

Dave Miner

Owner/Winemaker

Miner Family Winery
Napa Valley, CA

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.

Related Wine Festival Events:

Christian Moreau
Domaine Christian Moreau Père et Fils

Christian Moreau

Owner/Winemaker

Domaine Christian Moreau Père et Fils
Burgundy, France

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 Nielsen
Donelan Family Wines

Joe Nielsen

Winemaker

Donelan Family Wines
Sonoma, CA

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

Dan O'Brien
Larkmead Vineyards

Dan O'Brien

Estate Director

Larkmead Vineyards
Calistoga, CA

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

Dan ultimately moved on to manage wineries for some of Napa Valley’s most well-respected producers. 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.

Rajat Parr
Evening Land Vineyards

Rajat Parr

Proprietor

Evening Land Vineyards
Dundee, OR

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.

Eric Perrin
Chateau Carbonnieux

Eric Perrin

Owner

Chateau Carbonnieux
Bordeaux, France

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. 

Related Wine Festival Events:

Austin Peterson
Ovid Napa Valley

Austin Peterson

Winemaker

Ovid Napa Valley
Napa Valley, CA

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.

Related Wine Festival Events:

Dan Petroski
Larkmead Vineyards

Dan Petroski

Winemaker

Larkmead Vineyards
Calistoga, CA

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

Related Wine Festival Events:

Chris Pisani
ZD Wines - Napa Valley

Chris Pisani

Winemaker

ZD Wines - Napa Valley
Napa Valley, CA

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.

Related Wine Festival Events:

Suzanne Pride Bryan & Stuart Bryan
Pride Mountain Vineyards

Suzanne Pride Bryan & Stuart Bryan

Co-Owner

Pride Mountain Vineyards
Napa Valley, CA

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

DLynn Proctor
Penfolds

DLynn Proctor

Penfolds Ambassador, Americas and Canada

Penfolds
Australia

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. 

 

Related Wine Festival Events:

Philippe Prost
Bouchard Père & Fils

Philippe Prost

Winemaker & Technical Director

Bouchard Père & Fils
Burgundy, France

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.

David Ramey
Ramey Wine Cellars

David Ramey

Owner & Winemaker

Ramey Wine Cellars
Sonoma, CA

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.

 

Related Wine Festival Events:

Jean Rémy Rapeneau
Château de Bligny

Jean Rémy Rapeneau

Owner

Château de Bligny
Bligny,France

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

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

 

Related Wine Festival Events:

Rui Ribeiro
Premium Port Wines Inc.

Rui Ribeiro

US Market Manager

Premium Port Wines Inc.
Portugal

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.

Related Wine Festival Events:

Scott Shull
Raptor Ridge Winery

Scott Shull

Winemaker

Raptor Ridge Winery
Newberg, OR

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 Silacci
Opus One

Michael Silacci

Winemaker

Opus One
Napa Valley, CA

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.

Related Wine Festival Events:

Jay Christopher Somers
J. Christopher

Jay Christopher Somers

Winemaker

J. Christopher
Willamette Valley, Oregon

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.

Kevin Tessieux
Domaine des Deux Roches

Kevin Tessieux

Owner

Domaine des Deux Roches
Burgundy, France

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. 

Related Wine Festival Events:

Christopher Tynan
Lede Family Wines

Christopher Tynan

Winemaker

Lede Family Wines
Napa Valley, CA

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 Verduzier
Champagne Gosset

Bertrand Verduzier

Export Director

Champagne Gosset
Champagne, France

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! 

Related Wine Festival Events:

François Villard
Domaine François Villard

François Villard

Winemaker

Domaine François Villard
Rhone, France

In 1988, François Villard started his professional training at the agricultural college in Davaye (Burgundy). He planted his first vines in 1989. From there he set up his own business and harvest in Chayanay Village, building his winery in Saint Michel sur Rhône.

His first production was made up of 400 bottles of Condrieu. He now makes over 225,000 bottles a year.

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

Related Wine Festival Events:

William Waterkeyn
Domaine Jessiaume

William Waterkeyn

Winemaker

Domaine Jessiaume
Burgundy, France

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. 

Related Wine Festival Events: