After travelling across Europe in his early 20’s, PJ got bitten by the wine bug and took the role of assistant to the wine cellars at ‘Christ Church’ in Oxford. After a few years, he joined ‘Wadham College’ as a Cellarman and went desperately into the world of wine. After a residential, intensive 5 month Sommelerie course, based in Bordeaux, Aspen called and then Vail. He moved across America at a variety of top restaurants and resorts, until settling in 2021 at an exclusive, private Club in Boston. He also works as a consultant for wine programs and for private clients, is the owner of a boutique wine shop and builds personal cellars and wine collections for clients.

A restaurant and hospitality professional with more than 20 years in the industry. Almost all that time working in the Washington D.C. metropolitan area with notable entities such as Neighborhood Restaurant Group, Kimpton with Robert Wiedmaier, L’Auberge Chez Francois and 2941 Restaurant where I started my sommelier path. That path then led me to working for local wineries in Virginia with the goal to deepen my knowledge by working hands on in the vineyard and in the cellar alongside the winemaker. In 2022 I had the great opportunity to work for Noble House Hotels and Resorts as the Food and Beverage Manager in a Task Force role and was sent to their property in none other than Napa Valley. Eventually, having been offered the permanent position there I immediately accepted and made the move across the country. Currently I work for a local restaurant group that has 2 outlets and is in very close ties with the wine community here and a lot of fun to be at.

The hospitality industry was a career meant-to-be for Kevin. Growing up north of Seattle in Washington State, Kevin first began waiting tables simply to make ends meet. A football scholarship brought him to Orange City, Iowa, where he attended Northwestern College. During this time, he would frequently make trips up to the Chicagoland area for fun. He quickly fell in love with the Windy City and all it had to offer, especially the growing restaurant scene, and after college decided to make Chicago his new home. Working in the Chicago hospitality industry fostered his passion and appreciation for all things wine and spirits. In 2000, the iconic Miami restaurant, Joe’s Seafood, Prime Steak & Stone Crab was set to debut in Chicago. In need of a Wine Director, Kevin applied for the position and immediate struck a positive chord with the Joe’s team. In his new role, Kevin worked to break down the usual stereotypes of sommeliers. He wanted the wine program to be fun, approachable, and exciting for the guests – not intimidating or stuffy. Kevin was empowered to explore new products and labels, and break the mold of the standard steakhouse wine list. When Joe’s Las Vegas opened in the Forum Shops at Caesars in 2004, Kevin was promoted to Concept Wine Director, and now oversees the wine and beverage programs in Chicago, Las Vegas, and the newest Joe’s location, Washington DC. He has recently added the position of Beverage Director for Shaw’s Crab House (Chicago / Schaumburg). Kevin has been actively involved in Wine Service and Restaurant Hospitality for over two decades and is certified by the Society of Wine Educators and the Court of Master Sommeliers. Additionally, he has consulted for several wine programs throughout the Chicago area, many of which have been commended both locally and nationally. “I love my job,” Kevin states. “It’s wine – it’s supposed to be fun! It requires me to constantly learn and grow, much like the product itself. I want to ensure each one of our guests is happy with their meal, and thrilled with their wine selection. I am continually working to make our wine program a great extension of the Joe’s dining experience.” Kevin currently resides in Winnetka, just north of the Chicago city limits, with his wife Kameron and their two sons, Jens and Owen. He enjoys being outdoors, whether that’s snowboarding, skydiving, or anything on the water, namely sailing and surfing. When not diving into the wine cellar at Joe’s, you can find him dining around town.

Henry Brimo is a Florida-based wine professional currently serving as a Wine Category Manager for Southeastern Grocers. He also serves as a Wine Educator for the Florida Wine Academy presenting WSET courses. He previously was the lead Sommelier & Wine Buyer for Abaco Wines & Wine Bar, a luxury wine shop located in the Miami Design District. Henry is a Stage 2 MW candidate pursuing the Master of Wine qualification. He holds the Level 4 Diploma of Wine through the Wine & Spirits Education Trust; as well as the Master Level Bourgogne certification from the Wine Scholar Guild. He holds a B.S in Hospitality Management from the Chaplin School of Hospitality & Tourism Management at Florida International University; as well as an MBA with a concentration in Business Intelligence and Data Analytics from the Huizenga College of Business & Entrepreneurship at Nova Southeastern University.

My name is Jordan Chandler, I am 27 and I am the Beverage Director for Trevor's Liquor. I have won 9 bar competitions, 4 of which have been national, and I also placed top 30 in World Class in 2022. I have a huge passion for the hospitality industry, and love the world of food and drink. I was vice president for the United States Bartending Guild, I have also served in mentoring programs for other eagar and up and coming hospitality professionals. This industry changed my life for the better and I love the constant new innovation that keeps it fun and growing.

Wine & Spirits Education Trust. Having worked 32 years in the restaurant business, he has worked at some of the finest restaurants where he resides in Birmingham, AL. Carlos is the wine director and sommelier for Bocca Ristorante and Bistro 218.

Caroline Clark is the Beverage and Hospitality Director for Colorado-based James Beard Award nominated restaurant group, Id Est. She oversees the programming at Michelin 1-Star / Green Star awarded concepts, The Wolf's Tailor and Brutø, as well as the acclaimed restaurants BASTA, Hey Kiddo, and Dry Storage Bakehouse. She was awarded the 2023 Michelin Exceptional Cocktails award for Colorado. Her work was recently published in the Somm Journal where she discussed her passion for sustainability in the hospitality industry.

Will Costello is the Managing Director of Business Development for Preferabli, the leading B2B2C product recommendation and discovery software. He is a Master Sommelier by the American Chapter of the Court of Master Sommeliers. Costello has competed in numerous wine-related competitions, including The Court of Master Sommelier’s TOP/Somm, The Chaine de Rotisseurs “Young Somm Competition,” the Ruinart Champagne Challenge, and was named one of Wine & Spirits Magazine’s “Top New Sommeliers 2013.” He is an educator for New Zealand Wines and educates yearly at the Society of Wine Educators National Conference. Costello is often included in The Somm Journal, Gourmet, Wine & Spirits Magazine, Eater National Publications.

I grew up in the Pacific Northwest where I first was introduced to Pinot Noir. I spent the early part of my career in the technology industry but left in 2009 to pursue my passion for wine. I have been a retail wine buyer for over 10 years and most recently accepted a buyer position at Specs Wines, Spirits and Finer Foods in Texas. I am a Certified Sommelier, Court of Master Sommeliers, and a Certified Specialist of Wine.

I have been in the Food and Wine business since the 1970s. I began my career as a sommelier and have worked in Philadelphia; San Francisco; Los Angeles and Las Vegas (since 1999). In Los Angeles, I won the Sopexa Sommelier Competition twice, and later the International Sommelier Competition in Southern California. When not working the floor as a sommelier, I was the SouthWest regional manager for M.M.D. Champagne Louis Roederer from 1989 to 1995. I taught all three levels of wine studies at UCLA from 1987 to 1999. Upon relocating to Las Vegas I was the GM for Napa Restaurant at the Rio with Chef Jean Louis Palladin. In 2001, I was one of only two wine directors in Las Vegas at that time, running the programs at the MGM Grand. Running wine programs as well as managing, I am now returning to my former location at Eataly, Park MGM, where I was the beverage director until the 2020 shutdown.  

Wendy was born and raised in rural Wisconsin. Upon receiving her undergraduate degree in Communication Arts at UW-Madison, she headed west to pursue her Master’s Degree at USC’s Annenberg School for Communication & Journalism. After graduation, she began a career in technology project management. In 1994 a promotion took her to Northern California, where the intoxicating elixir of wine wafting down from Napa lured her from spreadsheets to Sauvignon and triggered a career change. Wendy has been at Pebble Beach Resorts since 2005 and is responsible for Beverage operations for all outlets which account for over $30 million in revenue. Her proudest accomplishment to date was conceiving, designing and opening a wine bar and bottle shop – Stave Wine Cellar - at the Inn at Spanish Bay in 2015. In her spare time Wendy focuses on fitness with Peleton rides and long hikes and loves to travel to see live music whenever she can.

Jared Hooper found his path into wine by way of a happy accident. While working as assistant to sculptor Walter Channing in his Bridgehampton NY studio, on the Channing Daughters Vineyards, Jared became introduced to the Winery crew while borrowing the winery pick-up truck for runs to the lumber yard. The infectious passion and curiosity of the team grabbed him, and he was soon working alongside them in the tasting room. Before he was even allowed to touch a corkscrew, he was given a pair of boots to work the vines, and learn the about the wines from the ground up. After years of vineyard and tasting room work, he became the Lead Sommelier at The Laundry Restaurant in East Hampton and a Senior Broker at Sokolin Wines. Jared left New York for California to become Wine Director for Noir Food and Wine where he was awarded Sommelier of the Year by the Southern California Restaurant Writers Association. He then opened the award winning The Royce at the Langham Huntington, Hakkasan Beverly Hills, and Faith and Flower in Downtown LA. He worked as Associate Editor and domestic tasting coordinator at Wine and Spirits Magazine, before moving to Healdsburg, Sonoma County to run the wine programs at Barndiva, and Farmhouse Inn.

Zephan Lachowicz, with an 18-year tenure in hospitality and fine dining, currently leads as the Corporate Wine Director for Dahl Restaurant Group in Sedona, Arizona. He manages the beverage programs and oversees beverage service and training initiatives for over 100 servers across six award-winning restaurants by Chef Lisa Dahl. His background is enriched with a culinary arts degree and multiple wine and spirits certifications, complemented by extensive experience in some of the world's top restaurants and resorts. Zephan is dedicated to making the enjoyment of vino and pursuit of wine wisdom more inclusive, approachable, and enjoyable by creating whimsical wine experiences that leave one feeling rejuvenated and inspired. Away from the restaurants, Zephan enjoys exploring the Arizona desert with his pup, Chauncey, and relishing in the simple pleasure of a good pizza.

From the first time Bretton Lammi tasted Niebaum-Coppola “Rubicon” he vouched to make wine his life’s passion. Bretton is a Certified Sommelier, Certified Specialist of Wine, and a Wine Location Specialist and strives to recreate an exceptional experience for guests of Eddie Merlot’s, presenting them with a world class selection of wine. Born and raised in Cincinnati, Ohio, Bretton began working at The Iron Horse Inn in 1998. Soon after he was hired, the sommelier left and Lammi eagerly accepted the position where he was responsible for planning wine dinners and managing inventory. During this time, he began a near 10 year run serving as a wine judge for The Cincinnati International Wine Festival. Looking to further expand his wine knowledge, Bretton left The Iron Horse Inn for a distribution company, Wine Trends, Inc. In this role, he forged relationships with local restaurants and retail wine outlets and ultimately opened Glendale Wines, his own wine store in Cincinnati. In 2006 he joined Mesh, a contemporary-American restaurant in Cincinnati, as its sommelier creating the restaurant’s wine list and suggested pairings. Simultaneously, he began a four year stint at The Cincinnati Enquirer as a wine columnist selecting weekly and monthly wines, writing holiday-themed wine features and running tastings for the other columnists on staff. After two years at Mesh, he joined Eddie Merlot’s as Corporate Beverage Director for the first four locations. He managed the wine list of 250 selections for each restaurant, 75 of which were offered by the glass. During his tenure, all of the restaurants earned The Wine Enthusiast’s Award of Distinction while the Cincinnati outpost, Lammi’s home base, received the more prestigious The Wine Enthusiast’s Award of Unique Distinction. Ready for a change of pace, he joined the opening team of The Cosmopolitan of Las Vegas. As Resort Sommelier, he spent his days liaising with the sommeliers of the property’s restaurant collection. He created the wine lists for the hotel’s bars and lounges including: The Henry, Wicked Spoon, Book & Stage, Vesper Bar, Bond, Queue Bar, High Limit, Overlook Grill, The Chandelier and Casino 44. He also selected and ordered the wine at their retail location, Eat & Drink, in addition to running all the wine tastings and events property wide. For a new challenge, Bretton joined MGM Grand Hotel & Casino as the Director of Wine. Running the wine program for the largest hotel in the United States kept him and his team of 12 sommeliers busy with restaurants such at Joël Robuchon, l’Atelier de Joël Robuchon, Tom Colicchio’s CraftSteak, as well as other fine dining and casual outlets and bars across the resort. As part of MGM Resorts corporate wine team, Bretton also helped shape the wine lists of the 10 other MGM properties, including The Bellagio, The Mirage, Mandalay Bay and Aria. In February 2016 Bretton was ready to move back to his childhood home and was welcomed back to the Eddie Merlot’s family, as the Director of Beverage, but this time for all 13 locations, Eddie Merlot’s tripled in size the 5 years he had been gone. As the Director of Beverage, Bretton works on more than just wine, he was responsible for the cocktail & beer lists, as well as hosting national wine dinners. In 2022, Bretton moved to Indianapolis and joined Prime Hospitality Group as Director of Beverage. PHG encompasses 12 Ruth’s Chris Steakhouses, a French bistro (Bin 23), 2 whiskey bars (The Exchanges), an AC Marriott and a Tempo by Hilton under construction. Similar to previous roles, Bretton is responsible for the total beverage program across 17 locations and 5 concepts, with more on the way.

Michael Loomis, is a seasoned veteran in the world of food and beverage, traces his roots back to the East Coast, just across the river from New York City in New Jersey. His journey, marked by a passion for art and dedication to the craft, has propelled him to the forefront in the industry. Having a 25-year career in the food and beverage industry, specializing in wine, liquor, and all things beverage. His expertise has been honed through immersive experiences with some of the industry's most illustrious names, having worked with renowned establishments such as Nobu and currently holding the prestigious position of Director of Beverage for Mr. Chow restaurants worldwide in a corporate capacity. His cocktail prowess has not only been recognized but also celebrated in the pages of esteemed publications such as Harper's Bazaar, Cosmopolitan, and the LA Times, showcasing his innovative and artistic abilities. Michael is distinguished as an American Wine Specialist (AWS), a testament to his comprehensive understanding and appreciation of the diverse and intricate world of wines. His discerning palate and commitment to excellence make him an invaluable asset to the industry.

Phil Markert began his career in the retail grocery industry 44 years ago, where he worked as a stock clerk in an independent liquor store while attending high school in North Torrance. His career with the Safeway organization began in 1982, where Phil worked as a bagger in a Torrance store. He quickly advanced through the retail ranks, serving as clerk, head clerk, grocery manager, assistant manager and store manager. His entrance into the liquor business began in early 1988 when he was introduced to Fine Wine at a restaurant in Santa Monica during a food and wine experience with friends and family that forever changed the landscape of how wine is sold in grocery stores. At this dinner, a 1985 Groth Reserve Cabernet was served – the first 100-point wine rating given by Robert Parker to a California wine. Seeing the dinner guests enjoying and talking about it, the idea came to light that there is a correlation between what customers buy at a restaurant and at a grocery store in the same marketing area. Weeks later, with the support of senior management, the birth of the ‘Fine Wine Program’ took place in Santa Monica Ca. Phil was promoted to store manager of the Belmont Shore Vons in 1991 and moved the Fine Wine Program to the Belmont Shore. The program included everyday low pricing, expanded wine selection, local specialty foods, community events, in-store chef demonstrations, bottle signings, winemaker dinners at local restaurants, full-service staff, a newsletter and home delivery service. From 1994 to 2002, Phil moved to the Vons Division office in Arcadia, and was promoted to Fine Wine Sales Manager. His job was to rollout the Fine Wine Program to fifty Southern California stores, duplicating what he had accomplished in his store. In 2002 Phil was promoted to National Category Director of Wine and relocated to Pleasanton. Phil took his experiences from the Southern California program and applied it to twenty-one states across the country, leading a team of people to become the largest wine retailer in the United States. In 2007, Phil was promoted to Vice President, General Manager for Alcohol and Tobacco and applied his Neighborhood Marketing approach to Beer, and Spirits. In 2010 Phil left Alcohol and was promoted to VP of Merchandising/Operations for Non-Perishables for the company. His responsibilities included overseeing the merchandising/marketing and the execution at retail. He also led the company’s clustering initiatives, and the Premium store project.

Meridith May is the owner/publisher and editor-in-chief of The SOMM Journal and THE TASTING PANEL Magazine. She is responsible for the publications’ branding and content and has successfully increased each national magazine’s circulation and readership to reach over a million hospitality industry professionals annually. These national publications have evolved to become the fastest growing, most widely distributed for the beverage industry.

Jon McDaniel is the Founder + CEO of Ottantadue, a global hospitality and beverage strategy firm that includes the critically acclaimed Second City Soil, The Vine Hive and Lone Star Soil. He is one of the most awarded wine professionals in America, named Food + Wine Magazine’s Sommelier of the Year, Wine Enthusiast “40 Under 40 Global Tastemakers”, LuxLife Best Sommelier in America and Riedel Crystal International Sommelier of the Month. He has been knighted by two historic wine and food organizations in Italy, a regular guest speaker at wine conferences and events across the globe and serves as a professor and guest lecturer at multiple universities across the U.S. including Harvard Business School, Stanford University and Chicago’s Roosevelt University. Jon was the Beverage Director for the 2010 FIFA World Cup, is the acting U.S. and Canada chair for the World’s Best Vineyards Awards and in 2020 was nominated for a Daytime Emmy alongside Chef Wolfgang Puck. In 2016 & 2017, five of World of Fine Wine’s Top 100 Wine Lists in the World were under Jon’s direction. He is also the owner and winemaker of Amos Cellars, based in Sonoma County. Jon serves as the Director of Product + Education for Scout & Cellar and was one of the founding members of the United Sommeliers Foundation, a not-for-profit that raised over $1 million dollars for at-risk and medical relief for wine professionals during the COVID-19 pandemic. When he isn’t teaching, tasting or traveling for wine, Jon is listening to Miles Davis, watching his beloved Azzurri and drinking drinks only meant for 85-year-old nonni while searching for the world’s best risotto.

Tim has over 30 years of proven success in the wine industry with positions in public relations, trade relations, marketing and sales, event management and wine education. His experience includes positions at prominent adult beverage companies; such as E&J Gallo where he served as Marketing Director Fine Wine Communications, Peak Wines as V.P. of Marketing and Communications, Trinchero Family Estates as Director of Trade Relations, with Heublein Wines as Director of Trade & Public Relations, and sales assignments with both Seagram and Heublein. Tim has experience with all types of Media, National Accounts, Wholesale Distributors, Restaurant, and Retail segments. Tim has served as a Wine Judge at over 200 Wine and Spirits Competitions here in North America. He’s currently the Director of Wine Judging at the Las Vegas Global Wine Awards and the Chief Judge at the Central Coast Wine Competition. Tim speaks frequently on assembled panels at many wine industry events.

With over twenty years in the restaurant industry, Ian Mendelsohn brings passion, knowledge and a love of teaching and programming to his role as beverage director for Fifth Group Restaurants in Atlanta. He joined the company in January 2020 to oversee the beverage program of six restaurant brands with over a dozen locations. Ian has spent much of his career in the wine and beverage industry experiences ranging from a sommelier at Windows on the World, wine specialist at Christie’s Auction House, helping build the beverage programs at the Wynn Hotel, the wine director for the Mirage Hotel and Casino and beverage director for The St. Regis Hotel in Atlanta. He also owned a popular wine bar in Atlanta for several years before joining Fifth Group.

I first delved in to wine in 2012 at Commander’s Palace. Over the next 7 years I would assist in the wine department by leading the staff of over 100 in wine education helping over 60 pass level 1 CMS and 24 pass level 2 Certified certification during the pandemic I pivoted to retail and a more natural selection and months later ended up at Hotel Saint Vincent as the Wine Director overlooking different programs across the property for the last 2.5 years just recently I have accepted the wine buying position at Herbsaint restaurant and look to continue in my pursuit of wine education and fulfillment for the staff at large in one of the top tiered restaurants in the city of New Orleans.

With nearly two decades in the food and beverage industry, Andy Nelson serves as the Director of Beverage Experience for the Luxury and Lifestyle Division of IHG. A dynamic leader, Andy focuses on elevating beverage and bar operations, bringing his expertise to bars and restaurants all throughout the Americas. An alumnus of UNC School of the Arts majoring in Performance Arts, Andy combines his artistic background with a passion for creating exceptional beverage experiences.

Patrick Olds is an Advanced Sommelier through the Court of Master Sommeliers. He currently operates as the Director of MML Wine Programs which is responsible for over 30 programs across four cities. Patrick started his career at the Four Seasons in St. Louis where he was born and raised and eventually made the move to Austin, Texas where he currently resides and has been for the past six years.

Gabi Pinto is the Domestic Wine Buyer for New Jersey’s premiere wine retailer, Gary’s Wine and Marketplace. In her role she is responsible for acquiring and managing the US wine portfolio for Gary’s chain of stores. Before joining Gary’s in 2023 Gabi was a wine specialist with Vine Republic, another prominent New Jersey wine retailer, for 6 years. Gabi is a WSET Diploma holder, has a Master’s Degree in Nutrition and a BA in business management and marketing.

Michael Regan has been in the restaurant industry for the last 13 years, starting his career behind the bar where he competed in several cocktail competitions including a handful of first place wins as well as advancing to the regional level in World Class by Diageo as well as multiple years in the Woodford Reserve Manhattan competition. After running multiple cocktail bars in the Phoenix area Michael is now the Director of Operations for Industry Projects, overseeing The Brickyard, Hidden House, Elliott's Steakhouse as well as the newly opened Maple House all in Chandler Arizona.

I was born and raised in Scottsdale, Arizona. I love food and wine and I’m a Certified Sommelier. I’m the sommelier at Toca Madera Scottsdale.

Meet Erik Segelbaum, Food & Wine Magazine 2019 Sommelier of the Year and Wine Enthusiast 40 under 40 Tastemaker 2020. With nearly 3 decades of industry experience, he has created dozens of award-winning wine programs. Segelbaum is the former Corporate Beverage Director for Starr Restaurants, Head Sommelier of MV The World, and Corporate Wine Director of Schwartz Brothers Restaurants. Presently, he is the wine Educator for Smithsonian, teaching monthly classes. He is a wine journalist writing for multiple publications including Food + Wine Magazine, Wine Enthusiast, Wine Spectator and more. Additionally, Segelbaum hosts corporate and private events and offers private cellar consulting services all over the world.

Erik is an Advanced Sommelier with the Court of Master Sommeliers, Certified Specialist of Wine (with distinction) with the Society of Wine Educators, and Wine and Spirits Locations Specialist (with distinction). His hospitality experience includes 10 years as a fine dining chef and nearly two decades in front-of-house during which he has opened more than 30 restaurants and hotels. Additionally, he serves as the Vice President of the United Sommeliers Foundation, a charitable fund that provides financial assistance to sommeliers who have lost their jobs through no fault of their own (such as the global COVID-19 pandemic). 

Trained as a sommelier and specializing in wine, spirits, mixology, and beer, Jared Sowinski currently serves as Director of Beverage for Upward Projects restaurant group. Previously the Director of Beverage The Phoenician & Canyon Suites Resorts in Scottsdale, Arizona, AAA Five Diamond resorts in Scottsdale, Arizona. Currently based out of Phoenix, Arizona, Jared Sowinski is the Director of Beverage at Upward Projects restaurant group, which operates 4 unique restaurants concepts, one of which, Postino Wine Cafe, is in the midst of a national expansion, spanning over 5 states and 25 locations. Sowinski and the beverage team creates, implements and manages beverage selections and programming for the four restaurant concepts nationally. Sowinski has served as a panel judge. An award winning mixologist with more than 15 years in the beverage industry, Sowinski has numerous accreditations from renowned organizations such as the Court of Master Sommeliers, Wine and Spirits Educational Trust, Whiskey Ambassador Program and the United States Bartenders Guild. Staying competitive and well-versed on evolving trends, Sowinski continues to train in the field at wineries, distilleries, breweries both nationally and internationally as well as attending seminars and Sommelier camps. Taking his talents and expertise outside of Upward Projects, Sowinski has served as a panel judge for many tastings and trade publications, such as The Tasting Panel Magazine, The Somm Journal, Cheers Beverage Magazine, Foodies West Magazine, Wine Spectator and the Arizona Republic, as well as being an expert panel judge at the WSWA Wine Competition, SOMM and the Sommelier Choice Awards.

A service industry professional for 24 years with 22 of those behind the bar, Jim has worked extensively in New Mexico, New York and Colorado providing expertise in wine and spirits to his patrons. He focuses on finding value bottlings that punch above their weight for the dollar and creating cocktails tailor made for the guest and their particular day. Continued education and exploration of quality farming practices are the stuff that makes him tick, but having a happy and satisfied regular at his store and lounge are paramount!

Kirk Walker is K&L Wine Merchants’s Spain, Portugal, and South America Buyer—if it has a Latin flair, Kirk likely brought it to our shelves. He loves research, and he’s a great person to talk to if you want to know how, for instance, the Andes’ rain shadow affects the vines in Chile. He’s also a good person to talk to in order to understand what’s going on with sparkling wine in Spain, the new wave of dry wines in Portugal, and for all your Rioja needs (I think it’s safe to say we all have Rioja needs). If you want to talk about the context of a wine region while drinking great wine, Kirk’s your man!

A Certified Sommelier and Certified Specialist of Wine, Katherine is Director of Beverage Programs + Partnerships for the Luxury & Lifestyle Brands with IHG Hotels & Resorts. At IHG, Katherine is responsible for the wine, beer, spirits, and non-alcoholic beverage programs and partnerships for 65 hotels, restaurants, and bars, with a focus on category management, national promotions, training, procurement, guest experiences, and cause marketing. The dynamic beverage team strives to elevate the drinking and dining experience at every unique property. Prior to IHG, Katherine enjoyed a varied career spanning over several disciplines in hospitality, and holds a B.S. in Hotel Administration from the University of Nevada, Las Vegas. A former travel agent, Katherine developed her passion for travel and new experiences with past roles that include Public Relations at Caesars’ Palace, restaurant management in Orlando and Los Angeles, and Sports & Entertainment at The STAPLES Center, including award shows such as the GRAMMYs and Emmys, and with the US Open and PGA organizations. Deciding to pursue her passion for beverage and travel, Katherine first joined Marriott International, focusing on ten global brands, and later joined Kimpton Hotels & Restaurants, part of the IHG family, to explore the world of boutique luxury. When not enjoying Sonoma County, much of her free time is spent travelling to wine regions around the world, drinking unique grape varieties and cocktails, and sharing her passion for travel, global cuisine, and local customs.