Bartholomew Broadbent was named one of the "fifty most influential in the wine world" by Decanter magazine in 1997. In 2008, Wine&Spirits Magazine named him one of the ten "driving the most revolutionary changes in wine". Broadbent makes Port, Madeira and Vinho Verde in Portugal under the Broadbent name, as well as Malbec in Argentina and Gruner Veltliner in Austria. Broadbent currently imports wine under Broadbent Selections, Inc.
Lawrence Camp is the Business Development Manager at Breaux Vineyards in Purcellville, VA. His history includes a decade of immersion in the Virginia wine industry, experience working in all 3 tiers of wine distribution, and a lifetime of wine study. Lawrence was certified in New York City to teach wine classes in the prestigious Wine & Spirits Education Trust program, he holds the Certified Specialist of Wine designation, and he is a member of the Guild of Sommeliers, the Society of Wine Educators, the American Wine Society, the French Wine Society, and the Wine Century Club.
When not sharing his enthusiasm for Virginia wine, Lawrence can often be found enjoying his other passions: playing soccer and enjoying fantasy football with friends.
Patrick Cappiello is the Operating Partner and Wine Director of Pearl & Ash Restaurant, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes "La Paulée", and Wine Columnist for Playboy Magazine.
With over 25 years of experience in the restaurant industry, his wine career has given him access to three of the world's greatest wine cellars. All have been recipients of Wine Spectators "Grand Award"; TriBeCa Grill, Veritas, and GILT (he achieved the award as Wine Director in 2011). Additionally he was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and nominated for Wine Enthusiast "Sommelier of the Year" in 2012.
He has been featured in the New York Times, Food & Wine Magazine, Men's Journal, the New York Post, Martha Stewart, and many additional times in Wine Spectator issues. Mr. Cappiello resides on New York City's Lower East Side.
Andy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the CIA to round out his education in the culinary arts and restaurant management. After a stint at Little Nell, Andy found his true interest in the front of house. He graduated from the CIA in 2001 and moved to Walland and began his career with Blackberry Farm in 2002. He soon became involved in the young wine program. In less than 6 years, Blackberry's wine cellar grew from 17,000 bottles to 166,000. With Proprietor Sam Beall's enthusiasm and passion and Andy Chabot's talent on the floor, the wine program has become synonymous with the success of Blackberry Farm. In 2014, Andy and the wine program received the James Beard Award for Outstanding Wine Program.
Andy has proceeded past the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Biccorsani Scholarship. Today, Andy is responsible for all aspects of managing Blackberry Farm's Grand Award winning wine program
John T. Edge
John T. Edge has served as director since the 1999 founding of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. A columnist for Garden & Gun and Oxford American, Edge wrote the "United Tastes" column for the New York Times for three years. Winner of the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation, Edge has written or edited more than a dozen books. He's now at work on The Potlikker Papers, a history of the modern South, told through food.
Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He is a writer, educator and raconteur who motivates countless imbibers to trust their own tastes and relax the rules. Giglio's witty, unpretentious style can be discerned in the weekly column he writes for Details Magazine's "Food + Drinks" section. Anthony is also the Wine Director for The Centurion Lounge, a groundbreaking network of premium airport lounges by American Express. Giglio has written ten books, including three editions of the annual FOOD & WINE MAGAZINE Wine Guide review of 1,000+ wines; five editions of the enormously popular Mr. Boston Official Bartender's Guide, and his highly-regarded first book, Cocktails in New York.
Giglio is currently a wine reporter for CBS News Radio, as well as the longtime "Online Sommelier" for the FOOD & WINE Magazine's Connoisseur Club, as well as for Departures Magazine's Reserve Wine Club. Anthony is also the "Resident Sensualist" blogger at TheImprovisedLife.com, as well as the "Official Vino Blogger" for ItalianMade.com. Giglio has written for numerous publications, including Food & Wine, Travel + Leisure, New York, Esquire, Details, The New York Observer, Robb Report, Worth, Every Day with Rachael Ray and Parade. He has appeared on NBC's Today Show, Food Network, CNBC, and FOX Business News. He is also an occasional guest on American Public Media's "The Splendid Table" with Lynne Rossetto Kasper. Last year, Giglio was invited to speak twice at The Moth, a Peabody Award-winning not-for-profit organization dedicated to the art and craft of storytelling.
Lee Gregory worked under chef Dale Reitzer at Acacia in Richmond, Virginia, for five years before moving to Six Burner (Richmond), Mockingbird in Staunton, and Blue Light Grill in Charlottesville. He returned in 2011 to open The Roosevelt. The Roosevelt is a neighborhood restaurant in a turn-of-the-last-century building in Church Hill, Richmond’s oldest neighborhood. The food is an untraditional celebration of the food of the South, served alongside an all-Virginia wine list, a hearty roster of regional beers, and a selection of craft cocktails that’ll knock your socks off.
The Roosevelt opened in Richmond, Virginia, in July 2011, to public and critical acclaim. The Roosevelt was named 2012 Restaurant of the Year by Style Magazine, Best New Restaurant in the Region by Richmond Magazine and awarded an Elby as the city’s Best New Restaurant. The Roosevelt was again awarded Elbys in 2013 for Best Cocktail Program (Thomas "T" Leggett), and in 2014 for Restaurant of the Year and Chef of the Year. Lee Gregory worked under Chef Dale Reitzer at Acacia in Richmond, Virginia, for five years before moving to Six Burner (Richmond), Mockingbird in Staunton, and Blue Light Grill in Charlottesville. He returned in 2011 to open The Roosevelt.
Jordan Harris, Winemaker and General Manager for Tarara Winery, is best described by three words: Passionate, Determined and Focused. Jordan has always has an incredible passion for all things food and wine.
While still a student of Enology and Viticulture at Niagara College of Canada, Jordan placed first in Canada at the Inter-Rhone Sommelier Challenge in 2004. Months later he finished third in the world in the International Challenge in Avignon, France. Upon graduation the accolades kept coming with being awarded one of "Canada's Up and Coming Winemakers" through Wine Access Magazine in 2005, the Premier Award for the top Recent Graduate from all Ontario college programs in 2008; and top 30 Under 30 in all hospitality in Ontario through the Ontario Hostelry Institute in 2006. In Jordan's then still short career, he was also able to be a part of making some of Canada's most celebrated wines in his time there, including the Wine Access Canadian Wine Award for "Top Chardonnay in Canada" and the Ontario Wine Award for "Top Pinot Noir in Ontario."
In 2007, Jordan came to Loudoun with his wife to start a life of new challenges and rewards, as well as a family of their own. He was named in the Top 30 Under 30 professionals through Loudoun Business in 2010, featured in Wine Enthusiast's 2013 40 Under 40 Tastemakers Issue, he made 3 of the first 7 Virginia wines ever to be rated 90 points by Wine Enthusiast, and helped Tarara Winery receive Partner of the Year with Visit Loudoun. Most recently Jordan was also awarded Top 100 Influential Winemakers in the USA with "Into Wine."
After studying wine at the Culinary Institute of America in Napa Valley, California, Andrew Hoover earned his certified sommelier diploma with the Court of Master Sommeliers. Hoover served as Wine Enthusiast Magazine's associate editor, and he currently acts as a contributing taster and writer for the publication. He holds a bachelor's degree in English with a concentration in journalism from Fairfield University.
Ray Isle is the Executive Wine Editor of Food & Wine, where he writes the monthly "Wine Talk" column, as well as regular feature articles on wine, spirits, and culinary subjects. He also blogs weekly for CNN's Eatocracy site about wine and other subjects.
His articles about wine, beer, food and spirits have appeared in a wide range of national publications, and he has been nominated twice for a James Beard Award. He also speaks regularly on wine and wine-related subjects at live events, and is a regular guest on national media, appearing on programs such as Today, The Early Show, Good Morning America, CNN's Your Bottom Dollar & Saturday Newsroom, NPR's "All Things Considered," and American Public Media's "The Splendid Table."
A Detroit native, Maximilian Kast's passion for food and history led him to the world of wine. Previous to starting at the Fearrington House, Maximilian was wine director of Triple Creek Ranch in Montana, one of the United State's most highly rated luxury resorts. Maximilian joined The Fearrington House in North Carolina in 2007 as Sommelier, and within a year was promoted to Wine Director with responsibilities for the beverage program for the entire property. Since starting at the Fearrington House, Maximilian has helped the restaurant attain Grand Chef Relais & Chateaux and Forbes Five Stars. In 2013 Maximilian was named Rising Star Sommelier for the Carolinas by starchefs.com, and has been working with Fullsteam Brewery in Durham on four seasonal beer collaborations. Recently he placed second in the Guild of Sommeliers TopSomm 2014 National Finals. Maximilian has been quoted by Forbes.com, Wine & Spirits Magazine, Wine Spectator, Craftbeer.com, and Sommelier Journal.
Tia Keenan is a Chef Fromager based in New York City who pioneered restaurant-based cheese programs while reinventing the cheese plate. She began working with cheese in 2003 at the now-shuttered Michelin-starred, Fleur de Sel. From there she ran the cheese program for Danny Meyer's The Modern, at the Museum of Modern Art – also a Michelin-starred restaurant. With the goal of moving her cheese program into a more casual setting, Keenan opened a small cheese and wine bar named Casellula in Manhattan's Theatre District in 2006. It was there that her work combining an international selection of cheeses and house-made condiments was celebrated for shifting the boundaries of what a cheese plate could be. In 2009 Keenan parted ways with Casellula and became a full-time consultant in the food industry. Her work as a consultant has included a broad range of projects, from concept development for Disney's Downtown Orlando, to developing Murray's Cheese' first restaurant venture, Murray's Cheese Bar. While Keenan's work sometimes leads her to places beyond the cheese world, her work in cheese continues to flourish and remains a touchstone in the industry. Keenan's work has been praised in various media outlets, including Food & Wine, The New York Times, and The Food Network.
Jennifer Knowles studied chemistry at Syracuse University before moving to California and gaining a foothold in the in the retail beverage industry. Knowles was named the New World Rising Star Sommelier by StarChefs for her work at Rubicon in San Francisco before eventually finding herself on the east coast. Knowles has worked in several positions within the industry and is currently the Wine Director for The Jefferson Hotel, and Plume in Washington DC.
Langhorne returns to his mid-Atlantic roots in this new restaurant venture after five years at McCrady’s restaurant in Charleston, South Carolina, where he worked as chef de cuisine under Executive Chef Sean Brock. He will focus on modern American food with strong regional and historic influences and incorporate his interests in foraging, charcuterie and farming.
While at McCrady’s, Langhorne oversaw day-to-day operations at and managed a staff of over 20 employees. He worked daily with Brock and local farmers and purveyors to craft each night’s menu out of the freshest and finest products. Langhorne’s first foray into the restaurant world was at a small Italian restaurant in his hometown of Charlottesville, VA. Watching the restaurant’s kitchen staff work on a new dish – a creative and spontaneous process – inspired Langhorne to seek out further learning opportunities. He began with an externship at the acclaimed OXO restaurant in Charlottesville, where he learned under the classically trained English Chef John Haywood and soon became a part of the kitchen staff. By the time he left, Langhorne was executive sous chef.
Langhorne came to the Southeast to stage at McCrady’s in 2009. After completing a two-month stage at Noma in Copenhagen, Denmark, Langhorne returned to McCrady’s to take over as sous chef. He was promoted to chef de cuisine in spring 2011.
Notable recognitions for Langhorne include being named as a member of the inaugural Eater Young Guns class in 2012, being chosen as one of the "Top 5 Rising Chefs in the US" in 2012 by Gayot and being featured in the "New + Notable" class at the 2013 Charleston Wine + Food Festival.
Dave McIntyre has been The Washington Post's weekly wine columnist since October 2008. His writings have also appeared in Wine Enthusiast, the San Francisco Chronicle, Sommelier Journal, Vineyard & Winery Management, Wines & Vines, Washingtonian, Flavor and other publications. Meininger's Wine Business International magazine listed him as one of the most influential wine writers in the United States in its July 2012 issue. In August 2013, he achieved the Certified Sommelier rank in the Court of Master Sommeliers. Dave started his award-winning blog, Dave McIntyre's WineLine, as an email newsletter in 1999. He is co-creator of Drink Local Wine, an organization that highlights the growth of local wine industries around the United States. He was honored by the Atlantic Seaboard Wine Association in 2010 for his support of the regional wine industry.
Dave has participated in and moderated wine presentations for the Smithsonian Institution's National Museum of American History, and contributed to the museum's new exhibit, "Food: Transforming the American Table, 1950-2000." His charitable work supports the American Heart Association and So Others Might Eat, an organization that helps feed the homeless.
Andrew Myers, MS found his love for wine 17 years ago when working at the Inn at Little Washington and never looked back. He spent 8 years as the Sommelier at CityZen Restaurant in Washington, DC and as of this moment is the Wine Director for Jose Andreas’ ThinkFoodGroup. As of May 2014 he became the most heavily tattooed Master Sommelier. Ever. He also plays drums in the heavy metal band 'fuchida' and takes every possible opportunity to go scuba diving any and everywhere he can. He's a freak for German Riesling, but he will drink great Burgundy if you let him.
Kathy Morgan is a Washington D.C. based Master Sommelier, wine educator and consultant. In 2010, she passed the rigorous Master Sommelier examination, becoming the 106th person in North America to earn that distinction. She has 15 years of experience as an acclaimed sommelier and wine director, having gained a diverse scope of experience in restaurants such as Michel Richard's Citronelle, Bryan Voltaggio's RANGE and Aggio, and Ristorante Tosca. Kathy has also lent her expertise to many local and national publications, and is a frequent wine judge and speaker at food and wine festivals. These days, she spends most of her time doing her time traveling the wine world, teaching classes for wine professionals and consumers, consulting on restaurant wine programs, and developing corporate wine events.
One of her favorite roles is as a mentor and an educational leader in her community. She regularly assists others in their endeavors to pass wine exams; she is an instructor at the Capital Wine School and the New York's International Culinary Center, and a member of the DC chapter of Les Dames d'Escoffier.
There are now 145 professionals who have earned the title Master Sommelier in North America. Of those, 122 are men and 23 are women. There are 219 professionals worldwide who have received the title of Master Sommelier since the first Master Sommelier Diploma Exam in 1969.
Linda Murphy is co-author, with Jancis Robinson MW, of "American Wine: The Ultimate Companion to the Wines and Wineries of United States," which celebrates winemaking in all 50 states, and Americans' rapidly growing love of wine – particularly locally produced wine.
Based in Sonoma County, Calif., Linda is the managing editor of Sonoma magazine, columns editor for Vineyard & Winery Management magazine, columnist for WineReviewOnline and a regular contributor to Decanter magazine and JancisRobinson.com. Her writing has also appeared in Cooking Light, Food & Wine, Epicurous.com and several other publications. Yet her greatest thirst for knowledge is on the wines of the so-called "other 47," the U.S. states outside California, Oregon and Washington.
A sportswriter for 13 years before entering the wine game, Linda was the first wine section editor of The San Francisco Chronicle, where she won two James Beard Awards. She has been a speaker at the Wine Tourism Conference, Food & Wine Classic in Aspen, Yosemite Vintners Holidays, Association of Food Journalists Conference, Texas Hill County Wine & Food Festival, New Zealand Winegrowers Export Conference and Wines of Chile Marketing Conference, among other events.
Luca Paschina is the general manager and winemaker at Barboursville Vineyards. He is a third generation winemaker, from Piedmont Italy who studied enology at Istituto Umberto Primo in Alba, Italy. Asked by Gianni Zonin to study his winery operations in a year's consultancy at Barboursville in 1990, he returned to Zonin's headquarters north of Venice with an irresistibly audacious suggestion - if you will systematically re-invest in ideal trellising systems and techniques for this terroir, you will have the finest wines that can be grown on the East Coast. When he arrived at Barboursville in 1990, the winery had 38 acres under vine. Since that time, it has expanded to over 180 planted acres under vines as well as an inn and 5 star restaurant on the property. Luca is a former member of the Governor-appointed Virginia Wine Board (appointed by 4 different Governors). His wines have won accolades in competitions in San Francisco, New York, Dallas, London and more. Luca enjoys cooking, hiking, fishing, and raising his 3 children with his wife in his home, in Orange, Virginia.
Jordan Salcito is the Beverage Director of Momofuku and she oversees the program for all of the New York City restaurants. She is a Master Sommelier candidate who has worked in restaurants from wd~50 to Daniel to Eleven Madison Park. She has spent extensive time working in wineries around the globe, from Burgundy to Patagonia. In October, she was named a Wine & Spirits Best New Sommelier. Jordan is also the founder of Bellus Wines.
Erin grew up in the blossoming wine country of Virginia and still remembers picking grapes as a child. After an exciting teen career touring the world as a drummer, she settled back home in Virginia and landed her first fine dining job at Fleurie French Restaurant, a Charlottesville staple. Here, she fell in love with wine and with her New York-based husband. So it was off to Manhattan, where she ran several key beverage programs in the city including the American-focused list at Abe & Arthur's, the Australia/New Zealand-focused list at PUBLIC; and the Kiwi/American list at The Musket Room, which won a Michelin Star just a few months after opening. Over the years, Erin has become a spokesperson for Virginia wine from her home state, and has also done groundbreaking work to bring wines from emerging regions to a wider audience.
Most recently, Erin has returned to where it all started: Virginia. She's managing the wine lists at Fleurie Restaurant and Petit Pois Bistro in Charlottesville on the Downtown Mall.
For fun, Erin tends vines—specifically the ones in her own front yard. Too bad for her they are not Grand Cru.
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 newest of 219 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.
True to the slogan, "Virginia is for Lovers," Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd came to Restaurant Eve with a distinguished vintage palate, a keen eye for the freshest ingredients and the flavors they impart, and a deep love of the hospitality industry.
His expert wine lists and trend setting cocktails for Restaurant Eve, The Majestic, PX, Society Fair and now Bar TNT that have earned him acclaim and garnered him highly coveted awards. "I strive to do things differently. I want our guests to remember what they drank just as much as what they ate - I want them to experience it the way I do," Thrasher explains. His passion is evident in the wine pairings he creates to accompany the Restaurant Eve tasting menus, along with his highly coveted Edenesque Cocktails. Created with exceptional and unique ingredients, most of the cocktails are house-made. Known as one of the best mixologists in the nation, many, including Washington Post food critic Tom Sietsema, have applauded his specialty cocktails and creations.
Most recently, the multi-talented Thrasher and the team behind Restaurant Eve opened a second outpost of Eamonn’s a Dublin Chipper, in Arlington, VA featuring a rock n roll cocktail lounge named TNT, after Thrasher’s son Tristan Noah Thrasher.
Matt Tunstall’s describes one of his earliest, most memorable moments as being the first time he opened a world-class wine. "I tasted it over a period of hours," he notes. "As it opened, it became a different animal every time I tasted it. I was hooked."
Now a certified sommelier with the Court of Master Sommeliers, the Memphis native originally earned his A.S. in culinary arts and hospitality management from San Francisco College, and it was while he was working in the city as a server that he truly realized this could be his career. Tunstall served time in San Francisco as a wine buyer for Jack Falstaff, general manager of Chef Elizabeth Falkner’s Orson Restaurant, and wine director of Shanghai 1930 before making his move to South Carolina.
Joining Husk in 2011, Tunstall brings enthusiasm in procuring wine and managing inventory, always on the hunt for exceptional vintages that pair well with Executive Chef Sean Brock’s cuisine and that will both be a surprise to the guest while also a comfortable fit for his or her meal.
Neal Wavra is the co-founder with his wife of FABLE Hospitality, which is a wine and food consultancy. Wavra aids wine operations with service and service operations with wine. In addition, FABLE Hospitality conducts educational seminars for wineries, private clients and business groups. Wavra also is the sommelier at The Riverstead, a twelve seat restaurant located in Chilhowie, Virginia run by renowned chefs John Shields and Karen Urie. He was the former Innkeeper and Sommelier for The Ashby Inn & Restaurant in Paris, VA where the wine list was recognized by various publications for its vast and careful selections, with particular focus paid to the wines of Virginia. In addition, Wavra is a wine competition judge.
Prior to working in Virginia, Wavra was the Dining Room Manager for Charlie Trotter in Chicago and the Dining Room and Farmstead Manager at Blackberry Farm in Walland, TN. He holds degrees fromWhitman College in Walla Walla, Washington; the Monterey Institute of International Studies in Monterey, California; and the Culinary Institute of America in Hyde Park, NY. Wavra is certified by the Court of Master Sommeliers and is the recipient of the Commanderie de Bordeaux Wine Scholarship and the Kopf Foundation Wine Excellence Scholarship.
Jon is a full-time, independent winegrower who chose to leave a career in the Washington DC area to create and operate a commercial vineyard at his family’s farm on Virginia’s Eastern Shore in 1999. He is a second generation Virginia winegrower whose family has been growing wine grapes in the state for more than 43 years. Encouraged by the viticultural potential of Virginia’s Eastern Shore (AVA), Jon and his wife, Mills, quickly expanded the operation with a winery and wholesale distribution. They are responsible for general operations, winemaking, sales and distribution. Working closely with partners in aquaculture on Virginia’s Eastern Shore, the Wehners are passionate about cultivating the area’s unique wine & seafood experience.
Chatham Vineyards were first planted in 1999 and consist of more than 20 acres of European-style, high-density plantings in the French vinifera varieties Merlot, Chardonnay, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. The vineyards annual production is 75 tons. Most of this is used for the estate-bottled wines, but some fruit is still sold to other wineries in the mid-Atlantic region. The winery was constructed in 2005 and currently has a production capacity of 3,000 to 5,000 cases annually.
The land at Chatham, which overlooks Church Creek, was patented in 1640. The Federal-period brick house, Chatham, was built in 1818 by Major Scarborough Pitts and named for William Pitt, the Earl of Chatham and friend of the American Revolution. Chatham Farm has been a working farm for four centuries.
Dr. Tony Wolf
Tony Wolf is professor of viticulture with Virginia Tech. His graduate education included an MSc at the Pennsylvania State University and a PhD at Cornell University. His current research efforts are aimed at improving grape and wine quality potential, optimizing vine nitrogen status, and exploration of vectors and management of North American Grapevine Yellows, a destructive disease of cultivated grapevines.
Dr. Wolf also conducts viticulture extension programs statewide and regionally, and has participated in study travels in France, Italy, China, Australia, New Zealand, Uruguay and the Republic of Serbia. He has served as an Associate Editor of the American Journal of Enology and Viticulture, and has served as a director, secretary, and chairman of the American Society for Enology and Viticulture's Eastern Section. He has authored over 50 scientific papers and was senior author of the Mid-Atlantic Winegrape Growers Guide (1995), and principal author and editor of the Wine Grape Production Guide for Eastern North America (2008). His awards include Virginia Tech's Alumni Award for Extension Excellence (2009) and Virginia Tech's College of Agriculture and Life Science's "Andy Swiger Land Grant Award" (2011). In addition to his viticultural responsibilities, Dr. Wolf has served as Director of Virginia Tech's AHS Agricultural Research and Extension Center in Winchester since January 2004.
Jay Youmans owns the Capital Wine School in Washington, DC, www.capitalwineschool.com; and Rock Creek Wine Merchants, a sales & marketing consultancy. He is a partner in Manse Field, a pinot noir vineyard in Martinborough, New Zealand. He has judged for numerous wine competitions including The Dallas Morning News, and the California State Fair. He runs the Virginia Governor’s Cup Wine Competition. He is an Advanced Level Sommelier, a Certified Wine Educator exam (CWE), and Washington, DC’s only Master of Wine (MW).
Hristo Zisovski is an Advanced Sommelier based in New York City. Raised in his father's Greek diners where he worked the grill throughout his childhood, Hristo sought out a degree at the Culinary Institute of America where he realized that front of house was his forté.
In 2001, Hristo became the Assistant Beverage Director at March and began his educational journey to becoming a Master Sommelier. Following March, Hristo spent seven years at 3-star Michelin Jean Georges as Chef Sommelier. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. Hristo was also personally awarded Wine & Spirits Best New Sommelier in 2007.
Hristo joined the Altamarea Group as Beverage Director at Ai FIori in 2010. His role has expanded to Beverage Director for of the entire Altamarea Group overseeing over a dozen properties Domestically & Internationally including Costata, Nicoletta, Ristorante Morini and Osteria Morini in NY, NJ & DC. In addition to various accolades, Hristo has been featured in numerous wine publications including Wine & Sprits, Beverage Media, Wine Spectator, Allure Magazine and the New York Times. Hristo was named one of Food & Wine’s Sommeliers of the Year 2014, and has featured as a Sommelier at such events as Daniel Johnnes’ La Paulée, Pebble Beach Food & Wine Festival, Vinous Event: Tuscany in the City, Bordeaux’s Burdigala NY and Rieslingfeier.