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tony abou-ganimThe Modern Mixologist

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CBS This Morning, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike; and Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails (Agate, 2013) a one-of-a-kind resource that sets the standard in defining and understanding the world’s most consumed spirit. Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. His custom-designed line of Modern Mixologist bar tools was released in the summer of 2013 and provides the professional and amateur cocktail enthusiast the best tools of the trade. Abou-Ganim has also won three Iron Chef America competitions; pairing cocktails with Iron Chef Mario Batali; with Iron Chef Jose Garces and most recently with challenger Chef Sean McClain. Books, tools and more at www.modernmixologist.com.

Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from

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college, Abou-Ganim further developed an appreciation for a hand-crafted cocktail using only the freshest ingredients while working at Jack Slick’s Balboa Café and then during the opening of “Harry Denton’s,” a legendary hangout in Fog City. In 1993 he moved to New York City and took a position as the opening bartender at Po, Mario Batali’s first restaurant.

Tony later returned to San Francisco to open Harry Denton’s Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car.

In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas. He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created several original cocktails for the resorts 22 bars. In 2002 he won the Bacardi Martini World Grand Prix – one of only two Americans to ever win this title.

As one of the National Ambassadors of the U.S. Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail, www.museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

Jacques bezuiDenhout Global Brand Ambassador, Partida Tequila Head of Beverage Programs, Kimpton Hotels

Currently Jacques is the Bar, Cocktail & Spirit Specialist for Kimpton Hotels & Restaurants’ 60 plus restaurants and bars throughout the country, overseeing the company’s individual and national

spirits menus as well as consulting on bar concepts. Jacques has also been selected to be on the Board of Advisors for Liquor.com and is the National Brand Ambassador for Partida Tequila.

South African native Jacques Bezuidenhout began bartending there nearly 20 years ago and continued to do so in London and in San Francisco where he relocated in 1998. He has been voted Best Bartender in San Francisco by Anthony Dias Blue and is a judge in Ultimate Spirits Competition run by Paul Pacult and has also judged in the San Francisco World Spirits Competition. Under the direction of Bezuidenhout and Julio Bermejo, the acclaimed Tres Agaves in San Francisco won the “Spirits Restaurant of the Year” award from Santé magazine in 2006. He also helped launch the San Francisco chapter of the United States Bartenders Guild, one of the nation’s most active chapters, and has served as a brand ambassador for Plymouth Gin and Partida Tequila. In recognition of his work, he was named best American brand ambassador at the 2011 Tales of the Cocktail Spirited Awards.

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philip DobarD Director The Museum of the American Cocktail,

Washington, DC

Philip Dobard is Vice President of SoFAB Institute and plays an integral role in all its programs. He serves as Director of SoFAB’s Museum of the American Cocktail

and President of Pacific Food & Beverage, the organization’s Los Angeles-based West Coast operations. He publishes SoFAB Magazine and produces Farm to Table International, the CULINARIA Query & Lecture Series, and Touring the Cocktail, a multi-city series of spirits education seminars. Under the SoFAB Media banner, he’s executive producing several web series, among them Drinking Heads, Eating Heads, Touring the Cocktail, and World Eats. He contributes to several publications, including The Tasting Panel magazine, and frequently judges at food and drink competitions across the US.

Philip produced the series Deadtime Stories for Nickelodeon, and his film Grave Secrets enjoyed its world premiere at the 2013 San Diego Film Festival. He served as General Director of Opera Columbus and Professor of Arts Policy and Administration at The Ohio State University. At the University of New Orleans, Philip directed the Graduate Program in Arts Administration and conducted research sponsored by the National Endowment for the Arts and Pew Charitable Trusts. He completed graduate studies at UCLA, is an advisor to the Art Institute of California, Los Angeles, and serves on the Board of Golden State of Cocktails, an annual festival celebrating California’s spirits culture.

tobin ellis Owner BarMagic

Tobin is owner of BarMagic of Las Vegas, a hospitality design & consulting firm established in 1997 that specializes in concept development, bar design, training and operations. BarMagic’s portfolio of

clients include MGM Mirage, Marriott/Ritz-Carlton, Ace Hotel, Caesars Palace, PURE Management, Gaylord Hotels, Isle of Capri Casinos, CSX Hotels and more.

Tobin’s bartending and consulting career spans 26 years and includes 6 national bartending titles, 15 appearances in the finals of international bartending championships as well as appearances on Throwdown with Bobby Flay, Spike TV’s Bar Rescue, and the Food Network Challenge.

Called “a shot of adrenaline” by the New York Times, Tobin specializes in bar design and speaks on the subject all around the world. Also to his cat. He is the mind behind the world’s first series of pop-up speakeasies (Social Mixology) that appeared in New York, Miami, New

Orleans, Aspen, Honolulu, Los Angeles, San Francisco, and Las Vegas. Tobin grew up in Rochester, NY where he began his career before tending bar in Manhattan, Washington DC, and Las Vegas.

His company’s work has won a slew of accredited awards including Best Hotel Bar in Las Vegas (2005), Best Lounge in Las Vegas (2005), Best Cocktails (2005, 2007, 2009, 2010), and Best Hotel Opening (hotelchatter.com, 2011). Tobin has appeared on ABC, NBC, USA, E!, A&E, Food Network, Travel Channel, Spike, Bravo, and Discovery. For more information, visit www.barmagic.com.

camper english Cocktail and Spirits Writer Alcademics Camper English is a cocktails and spirits writer for publications including Saveur (Contributing Drinks Editor), Details.com (Cocktail Columnist), Whisky Advocate, PopSci.com, Drinks International,

and many more.

Alcademics.com is journalist Camper English’s blog about cocktails, spirits, bars, and bartenders, as well as the place to find links to Camper’s published work on other sites.

Alcademics.com is the most influential English-language spirits blog and the third most influential alcohol blog overall, according to a study by eCairn. It is also rated the top cocktails and spirits blog by Wikio. Alcademics won a Best of the Bay award in 2011 for “Best Liquor Lowdown.”

gary gruver President US Bartenders Guild (USBG)

Kentucky Gruver is the Mixologist for Southern Wine & Spirits of Kentucky and has been in the restaurant and bar industry for 17 years; most notably he opened the Martini Italian Bistro. He is an award winning

Mixologist with a vast understanding of classic cocktails. His awards include GQ’s “Most Popular Bartender In The Nation” and “Americas Choice” and he is the champion for Bombay Sapphire’s regional competition for Kentucky. Gary’s expertise is in creating seasonal cocktail menus and designing craft cocktails. His professional philosophy is keeping cocktails fresh and easy to execute. He has been featured In in GQ Magazine, the cover of the Tasting Panel magazine, and Television Programs that include WHAS Great Day live, WDRB, Wave 3 Listens, Courier-Journal, Insider Louisville, and The Voice-Tribune.

In 2011 Gary was one of the founding members of the USBG KY and is currently the President of the Kentucky chapter. With inspiration

from the bourbon trail located in his home town, Gary enjoys creating cocktails using new innovative techniques while keeping the ingredients minimal allowing for the spirit to come to life.

eric hay Beverage Development Manager Wirtz Beverage Illinois

Eric Hay is the Beverage Development Manager at Wirtz Beverage Illinois. A bartender by trade,

Eric joined the company after developing the beverage program at the revered Chicago bar and restaurant, Duchamp. Eric also lent his talents to help open the popular Wicker Park spot, Bangers & Lace. His innovative approach to craft cocktails has garnered significant acclaim.

Eric is part of a group of esteemed mixologists influencing the beverage industry and elevating the craft cocktail culture. He stands out for his ability to marry super premium spirits, bitters and organic and seasonal ingredients to craft one-of-a-kind creations backed with complexity and balance.

Eric is a veteran of the Chicago-based restaurant group, Lettuce Entertain You Enterprises. Working alongside some of the city’s best, he further honed his craft cocktail skills at one of Chicago’s first and most respected craft cocktail establishments, Bar Deville, where he served up handcrafted classic and specialty cocktails for a number of years.

Eric’s behind-the-bar handiwork has received praise and attention from national and local media. His original cocktail program at Duchamp was recognized as a nominee for ‘Best New Bar Program’ in Time Out Chicago’s 2011 Eat Out Awards. He is also a past winner of multiple WSWA Iron Mixologist Competition awards including 2013’s ‘Best Dessert Drink’ as well as ‘Best In Show’ honors. Furthermore, Eric is a graduate of the Beverage Alcohol Resources Program, holding its highest level of certification “Bar Ready.”

nick nistico Corporate Mixologist Premier Beverage Company

Nick Nistico is a Mixologist and founding member of both the Miami and West Palm Beach USBG organizations. Nick began his career working in the beachside casinos of Atlantic City, upon moving to

south Florida he has quickly risen to the top of the National and Global craft bartending movement. Nick has developed some of the most unique and successful Bar Programs in the industry today including American Cut Tribeca NYC and Atlantic City, NJ (Michelin Star chef Marc Forgione), Volver Philadelphia PA(Michelin Star chef Jose Garces), Diamond Horseshoe at the Paramount Hotel Time Square NYC, SoHo Beach House Miami FL, and Dolce Italian, Regent Cocktail Club Miami FL. In 2013 Nick won more cocktail competitions than any bartender in the world. Including over 35 regional wins and three National title wins (Bacardi, Four Roses, Diplomatico). He was named “Top 10 Hotel Bartenders in the World” in 2013 by Travel Magazines travel guide. Nick represented the USBG on a Global level three times in 2013 and has made cocktails behind some of the best bars in over 11 countries.

Nick was awarded Best of Show at the 2014 WSWA Wholesaler Iron Mixologist competition.

piotr poznanski President International Wine & Spirit Research (IWSR)

Piotr heads up the IWSR U.S. office and has been with them for over 10 years. Originally from Poland, Piotr has a business studies degree from the University of West London. One of IWSR’s most senior researchers,

Piotr’s extensive annual travel schedule has included Central and Eastern Europe, the Caribbean, the Middle East and the US markets.

More recently, he visited south-east Asia and Canada. Piotr describes his job as the best job in the world for him as he loves meeting new people, trying different foods and experiencing different cultures.

He is always the first to volunteer to go to open new exciting markets for IWSR such as Indonesia, Cambodia and recently Burma.

When not travelling, he is an avid photographer and relaxes by jogging for many miles in the early mornings.

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mitch becharD Whiskey editor, The Tasting Panel magazine

Hailing originally from Edinburgh, The Tasting Panel magazine’s Whiskey Editor Mitch Bechard fell in love with the Scotch Whisky industry at a young, albeit legal, age and has been pursuing that passion ever since. Born in Scotland, Mitch was fortunate enough to spend his youth traveling the globe with his family, during which time he developed the kind of wanderlust that would become a central part of his career. Beginning in 1990, he started to take his first steps into the world of food and drink, cutting his teeth in hotel management, as well as running restaurants and cocktail bars in places as far-flung as Portugal, England, Scotland and Australia, as he traveled the globe chasing his passion for the spirits industry.

The passion for whisky ultimately won out, when he landed a job as the whisky ambassador in the UK for the Diageo portfolio of whiskies. Able to focus his attentions on his love of Single Malt Scotches, his move took him to the US, to join William Grant & Sons as the Glenfiddich Ambassador; the world’s most awarded Single Malt Scotch whisky. During his 4 years in this position he works within the on- and off-premise to introduce new marques to whisky enthusiasts, and continues to share his love for single malts with consumers, whether they are new to the spirit or loyal Scotch drinkers.

In addition to being a self proclaimed whisky geek, Mitch enjoys golf, tennis, snowboarding, paddle boarding and most importantly spending time with his wife and 7 year old daughter.

teD carmon Head Spirits Buyer, Bevmo!

With over 18 years of retail and liquor experience, Ted is the lead buyer for BevMo!, the leading specialty spirits retailer in the western United States with over 130 stores. He is responsible for product selection, category management, promotional activity and all pricing related to the spirits category, which has experienced double-digit comparable store sales growth during his tenure at BevMo!.

A veteran of the retail beverage industry, Ted formerly held key roles in the management of several categories for California-based chains Safeway and Longs Drugs, including category management, centralization and analysis of the spirits and beer. Additionally, he served as a category manager for Southern Wine & Spirits. Ted is a Certified Specialist of Spirits awarded by the Society of Wine Educators.

shaWn chen Beverage director, red farm, new York City

Shawn Chen is the Beverage Director at Red Farm and the head bartender at Decoy Bar located in the heart of New York City. He received his business degree from the City College of Manhattan and later found his passion in mixology.

Chen was enamored with the craft of cocktail making while he first started working in the food and beverage industry back in 1997. With his passion and creativity, he was able to work his way up and achieved his status today as one the most influential mixologists in the cocktail industry. Chen was one of the lead bartenders of Soho House located in the meatpacking district of New York, an exclusive members only private club favored by celebrities and socialites alike. He perfected his skills over his years and was able to gain recognition for his talent from food authority Ed Schoenfeld. Chen was then offered the position of beverage director at Red Farm in 2011, an award winning contemporary Chinese restaurant that significantly impacted the dining scene of New York City. Chen’s beverage program celebrates the simplicity of classically focused cocktails and his American-Chinese heritage. His creativity and innovation in the art of craft cocktails have received positive appraisals from Food&Wine Magazine, the Gothamist, and The Tasting Panel magazine.

Chen often contributes his insight to publications. He was recently featured on Yahoo’s food section for his Oolong tea infused cocktail, and the cocktail was described as “aromatic, woody, and whimsical”. Chen currently resides in New York with his family.

shauna Der Journalist, the minty

Shauna L. Der writes The Minty and L.A. Cocktails, lifestyle blogs dedicated to restaurant and bar culture. She has organized singles events, food crawls and themed bar crawls such as Hot Bartenders, Gays & Dolls and Craft Beer. Shauna has judged everything from chocolate to cupcakes to cocktails. The Minty was nominated for the LA Weekly’s Awards for Best Bar Blog in 2012 and Best Food Instagram in 2013. Her work and photography has appeared in Thrillist, Gayot, LA Taco, LAist, LA Weekly, The Tasting Panel magazine, Shake Stir, Blackboard Eats and more.

philip DobarD director, the museum of the american Cocktail,

Washington, dC

For full bio, please see Mixology Competition Judges section (pg 69).

beau Du bois mixologist, the Corner door, Los angeles

After accidentally being hired on his 21st birthday at a Martini Lounge in Indiana, Beau du Bois has been slanging booze since 2004. Beau wised up and retired from midwest weather in 2007 when he moved to Los Angeles. Since then, he has opened Cocktail Programs at the Andaz West Hollywood, Manhattan Beach Post, and The Corner Door. Beau du Bois was named one of Zagat’s 30 under 30 in LA in 2012, one of America’s 25 Best Bartenders in 2013 by The Daily Meal and LA’s Bartender of the Year 2014 by Eater Los Angeles.

Jp fetherston Bar manager, Southern efficiency

JP Fetherston runs acclaimed whiskey bar Southern Efficiency in Washington D.C. where he maintains an expertly curated list of (mostly) American whiskeys, with a few exceptions that are a nod to the spirit’s forefathers in Scotland and Ireland. JP was Eater D.C.’s 2014 “Bartender of the Year” and, under his leadership, Southern Efficiency has garnered such accolades as Food & Wine Magazine’s 2014 “People’s Best Bar in the Northeast” and Bon Appetit Magazine’s 2014 “Top 50 Best New Restaurants in America.”

Prior to Southern Efficiency, JP was a bartender and research director at Columbia Room in Washington D.C., consistently ranked as one of the top cocktail bars in the country. He has also cycled throughout Scotland, visiting 27 different distilleries before apprenticing at Bruichladdich under Master Distiller Jim McEwan and his team. Together with Derek Brown, they are currently working on reopening Columbia Room in late 2015. JP has master’s degrees in history from both the London School of Economics and the University of Edinburgh in Scotland.

gary gruver president uS Bartenders guild (uSBg) Kentucky

For full bio, please see Mixology Competition Judges section (pg 70).

kristina hoWalD international Consultant & Bartender, Los angeles

Kristina Howald was first introduced to the cocktail world in 2009 when she was part of the opening team of Rivera, John Sedlar’s three and a half star and James Beard nominee modern Latin restaurant with mix master Julian Cox as her bar mentor. Kristina went on to win a national competition and help open La Descarga, one of LA’s hottest rum bars in the country. There with Steve Livigni, Pablo Moix, and the Marks brothers, she learned the art of vintage rum cocktails.

After a little baby hiatus, the new mom came back to work with Zahra Bates and Laura Lindsey at the two Michelin Star restaurant Providence. She really began falling in love with magic of molecular gastronomy and true art of fine dinning that chef Michal Cimarusti and pastry chef David Rodriguez created at this multi award winning destination spot. Along side the intensely talented Zahra and Laura

she helped collaborate seasonal menus for the bar. Wanting to expand her knowledge of food, wine, and food service she trained under Partnering Manager David Rosoff and Beverage Director Taylor Parsons at Osteria Mozza of Los Angeles.

During the second round of Test Kitchens and the newest hit of pop-up restaurants she had the privilege to join forces with some of the best chefs around the world, creating daily new cocktail menus to pair with the chef’s creations. Having just left the crowd pleasing Bestia restaurant in the Arts District after two and a half years as their bar director, helping to create world class cocktail menus and having the chance to work with mixmaster Julian Cox and the talented Ori Menashe, Kristina is off to new and upcoming adventures.

anne magoon general manager, frol!k Kitchen + Cocktails, motif Seattle, destination Hotels & resorts

Born into a food and beverage family, Magoon grew up in Fairfield, Connecticut and spent her formative years in the Fairfield County and Manhattan restaurant scene. After attending the Fashion Institute of Technology, where she studied merchandising and marketing, Anne was relocated to Seattle by Nike for a position in creative direction. Shortly after her move Anne returned to the restaurant world and hooked up with Seattle restaurateurs McCracken and Tough. Nearly seven year later, after assisting and over-seeing the openings the four celebrated McCracken Tough properties, Magoon resigned as Operations Director and accepted her current position at Motif Seattle. Anne oversees the operations of Frol!k, as general manager, and also leads the charge in beverage direction for Motif Seattle. Magoon is a certified sommelier through The Court of Masters and is currently studying to be certified as a Spirits Specialist.

ryan pines Spirits geek/Bar manager, edison: food + drink lab,

tampa fL

Ryan Pines, is a Tampa native with Spanish and Cuban heritage. Tampa is rich in a strong Latin and Italian culture which can be experienced in its food, music, architecture and cocktails. This has a major influence of his cocktails. Ryan is a Bartender and Mixologist with 10 years of industry experience. Ryan is the Membership Director for the newly formed United States Bartenders Guild for the Tampa Bay Chapter; he is very active in his chapter with events and training seminars. Recently he’s been the Mixologist for NBC’s Daytime morning show and competed in the Don Q National Finals. Ryan has a strong passion for his bar and the modern and classic style cocktails it produces.Ryan loves being behind the bar, getting to know each customer and finding the perfect cocktail for their unique tastes. His favorite thing to hear at the bar is “make me something special.” Ryan’s dream is to one day own a cocktail driven establishment with a unique menu, one that people from around the world will have to make the trip to see.

Jonathan pogash the Cocktail guru

Jonathan Pogash, “The Cocktail Guru,” is one of the most premiere cocktail consultants and bartenders for restaurants and spirit companies. His signature cocktails can be seen and enjoyed in many of North America’s most upscale cocktail lounges and restaurants. With nearly 15 years experience in the hospitality industry, Jonathan shares his insights with the most influential publications from around the world, and contributes his unique talents to morning television shows and national radio. As the in-house mixologist for NBC’s “Weekend Today in New York,” Jonathan is able to “spread the good word…one cocktail at a time.”

Just as an Executive Chef may work their way up through the ranks “behind the line,” Jonathan has worked his way up from being a barback at The Russian Tea Room in NYC, to Owner and President of “The Cocktail Guru,” a well-respected, full service beverage consulting firm. Jonathan was trained by cocktail luminaries Steve Olson, Gary Regan, and Albert Trummer. Throughout the years, a style emerged – that of a career bartender interested in studying technique, cocktail history, fresh ingredients, and seasonality. His inspiration lies in unique ingredients and ensuring that every beverage program he creates remains consistent and thrives throughout the years.

In addition, Jonathan and his Cocktail Guru team offer bartender services for special events, mixology classes and demonstrations, and signature drink development for weddings and occasions. The Cocktail Guru’s sister site, Wedding Cocktail Design, was created specifically for that couple-to-be seeking a unique specialty cocktail for their wedding.

Josimar souza Spirit Sommelier, Brandy Library, new York City

A native of Brazil, Josimar Souza grew up in the Agro-business State, where coffee, meat and sugar cane made up the bulk of the commercial trade. Having already obtained a bachelors degree in Philosophy and Art History in his homeland, Josimar came to New York City to study English for his Masters Degree. However like his grandfather, who occasionally dabbled in distilling Cachaça, Josimar always had a passion for distilled spirits.

In New York, Josimar started his Spirit Sommelier training mentored by Flavien Desoblin of Brandy Library. Josimar soon became an integral part of the Librarian Family, devoting more than seven years to public “spiritual education”. Additionally, Josimar has completed Dale Degroff’s and Paul Pacult’s BarSmart program and mentored under Ethan Kelly, the former Head-Sommelier at Brandy Library.

Today, Josimar is a Brown Spirits expert, teaching seminars and Whiskey/Brandy Classes. In 2014, he was one of the finalists of the Kindred Spirit competition promoted by Glenfiddich and The Tasting Panel magazine.

Jeff anDerson Beverage director Craft, Los angeles

Jeffrey Anderson is the beverage director of Craft where he selects diverse, approachable wines and creates inventive cocktails to complement chef Tom Colicchio’s fresh, seasonal cuisine.

Growing up in the Bay Area, Anderson became enamored with wine at a young age. While studying English, creative writing and religious studies at the University of Virginia in Charlottesville, Virginia, Anderson worked throughout the front- and back-of-house, sparking a lifelong interest in hospitality. With a desire to further his knowledge of wine, Anderson returned to his native California and enrolled in the Santa Rosa Junior College enology program in 1996. He later put his expertise to the test, successfully passing the certification for Advanced Level Sommelier by the Court of Master Sommeliers.

After moving to San Francisco in 1997, Anderson took a job at The House, helping to curate their wine list under the tutelage of Bay Area wine icon Mark Ellenbogen. While still working at The House, Anderson helped regular customer Shelly Lindgren open acclaimed Italian restaurant A16 in 2005, training staff and assisting with wine program. Anderson continued to develop his wine expertise, helping to select the world-class wine list at Martini House in Napa Valley in 2004, and consulting at Citron Restaurant. In 2005, Anderson was hired as the wine director for Ame Restaurant in San Francisco’s St. Regis Hotel, managing the wine and sake program. He then became wine director for the Wine Spectator Grand Award-winning 15,000-bottle wine list at Restaurant Gary Danko. Anderson carried on the caliber of service and attention to detail championed there, helping the restaurant achieve a James Beard “Outstanding Wine Service” nomination in 2010.

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Craft’s welcoming culture and dedication to service resonated with Anderson, and he joined the team as beverage director in 2013. At Craft, Anderson takes the opportunity to tell a variety of narratives of history, people and place through the beverage program. Though he loves classical pairings, he continually discovers new and interesting combinations by collaborating with chefs Ray England and Shannon Swindle.

sarah blau Beverage manager aquavit, new York City

A fan of wine for years, Sarah Blau’s love and interest in wine blossomed while living and working in the southwest of France, a short drive from Bordeaux. As a pastry/sous chef of a privately owned chateau, she developed relationships that led to an intimate understanding of all aspects of wine, from production to tasting. After returning to the United States, the withdrawal from the wine and food rich culture of Europe drove her deeper into her interest. How does one find amazing wine in the U.S. ? A simple question turned into a burning passion. From self-studying, to working the retail life then to the top luxury hotel in New York City, and now as the Beverage Manager of New York’s premier Nordic restaurant, Aquavit, Sarah is doing what she can to develop herself in all aspects of the field.

angela carlos Contributing editor The Tasting Panel magazine

Angela Carlos is a New York Based food writer and blogger. She is a contributing writer to Joonbug’s “First Course” blog. Her work has also appeared in Restaurant Business Magazine and Southern Seasons. She holds a Master’s degree in Food Studies from NYU, and has spent countless hours in clogs cooking in some of New York City’s best kitchens.

John Drugan director of food and Beverage ponte Vedra Beach resorts

John joined Ponte Vedra Beach Resorts in 2014 and has the overall responsibility for the direction, planning, and development of food and beverage operations at the Club. Past experiences include senior management positions at the prestigious Breakers and the Four Seasons, both located in Palm Beach. He is a graduate of Johnson & Wales University, with a degree in Food & Beverage Management and Associate of Culinary Arts. He has also earned a Court of Master Certified Sommelier, Level II certification. John resides in St. Augustine with his wife and three children.

rusty eDDy partner Wine Spoken Here

Rusty has been in the wine business since 1982. In addition to a cellar and vineyard background, Rusty has had PR stints at Fetzer Vineyards, GlenEllen/Benziger Wines, Vintage New World (Hogue Cellars, Kim Crawford Wines), R.H. Phillips, and from a previous business in Sonoma, R. Eddy Communications.

Rusty’s attention to detail, deep understanding of the supply side and extensive wine industry experience make him the perfect strategist and voice for any wine brand.

arthur hon Beverage director Sepia, Chicago

A trained visual artist, Beverage Director Arthur Hon compares his work in the world of wine as a four-dimensional outlet to express his creativity. A member of the savvy team at Sepia since the restaurant’s 2007 opening, he brings a natural affinity for creating a sensory experience through food and wine to Chicago.

Hon began his personal pursuit of wine and work in restaurants while earning his undergraduate and advanced degrees from The School of The Art Institute of Chicago. When Sepia opened, he joined the team as a server and wine captain. He continued exploring wine under the tutelage of Sepia’s then-sommelier, Scott Tyree, whom Hon credits for championing his learning and providing him with both training and encouragement to translate his interest into something much more.

As beverage director, Hon oversees Sepia’s seasonal, food-driven wine list of approximately 500 bottles, featuring boutique winemakers and lesser-known grapes and wine regions, in addition to discovering new finds and facilitating wine pairing events and dinners at Sepia throughout the year. He also hosts weekly wine staff training events to foster the servers’ knowledge and passion for wine at the Michelin star-rated restaurant.

Hon believes in removing the pretension and intimidation that often go along with wine lists, which creates a lively conversation that ultimately inspires the guest to try something new. A supporter of local and sustainable growers, he believes in allowing the grapes to speak for themselves as they harmonize with Executive Chef Andrew Zimmerman’s seasonal American cuisine. “Creativity and passion don’t always have to be complex or come from afar,” he says. “Simpler is always better.” Hon’s approach to wine captured the attention of the James Beard Foundation in 2012; Sepia has been named a semifinalist in the Outstanding Wine Program category consecutively ever since. Hon was awarded “Best Sommelier” at the Jean Banchet Awards in January 2015. He is certified by the Court of Master Sommeliers and is currently studying for the Advanced Level exam, which he will take in 2015.

brent kroll Wine director neighborhood restaurant group, Washington, dC

Brent Kroll is the wine director for the Neighborhood Restaurant Group, which includes nine distinctive chef driven restaurants, a bakery, a butcher shop and a retail wine shop. As wine director, Brent oversees the wine programs at each of the group’s concepts, leads staff training, and creates unique beverage programming & events. Kroll’s new role also includes assisting in the creation of compelling and distinctive beverage programs for forthcoming restaurants such as Red Apron and Iron Gate. Those familiar with Kroll and his approachable, sophisticated style and incredible passion & knowledge of wine, will recognize his influence at each of the Neighborhood Restaurant Group’s restaurants both in the wine lists and on the dining room floor.

Before coming on the scene in D.C., Kroll worked with Michael Mina Group at Saltwater at the MGM Grand in Detroit, the Fairmont Turnberry Country Club in Miami, and Casa Tua in South Beach. Kroll arrived in the nation’s capital in 2008 and quickly made a name for himself with renowned restaurateur.

Ashok Bajaj. Kroll oversaw the wine program at Ardeo/Bardeo and later at the Oval Room, where he also created the cocktail menu. In 2010, Kroll accepted the position of wine director at Adour at The St. Regis Hotel. He has been featured in Washingtonian, DC Modern Luxury, and StarChefs.com.

greg maJors Wine director Stake Chophouse & Bar, San diego

Wine Director Greg Majors oversees Stake Chophouse & Bar’s impressive wine program, which is prominently displayed via two glass wine cellars housing more than 2,000 bottles with 200 selections from all areas of the globe. Majors returns to San Diego to join Stake having spent nearly a decade in New York City working closely with industry heavyweights, world renowned Sommelier Paul Grieco (Hearth, Terroir), Chef Marco Canora (Hearth, Terrior, Grammarcy Tavern, La Cucina Ristorante on Martha’s Vineyard, Craft Restaurant) and veteran sommelier Robert Bohr (Charlie Bird, Grand Cru Wine Consulting). His most recent job positioned him as the beverage director for celebrity chef Tom Colicchio’s flagship New York restaurant Craft in 2010, where his esoteric wine pairings alongside Colicchio’s rustic fare garnered critical praise — when describing Majors in Craft’s three-star review in The New York Times, dining critic Sam Sifton said, “He is well worth flagging down for advice, and excitement.”

scotty moran Wine/Service director ristorante farfalla, naples, fL

Bitten by the “wine bug” while serving a dinner of the Confrérie de la Chaîne des Rôtisseurs hosting Corrine Mentzelopolous from in Chateau Margaux and being extremely fortunate to have tasted through 10 vintages from 1900 – 1990, Scotty never looked back and committed to steep himself in all things oenophilic.

Certified by the Court of Master Sommeliers in 1999 he has been the Wine and Service Director for The Plaza Food Hall by Todd English, SD26, The Muse Hotel / Times Square and currently divides his time as a “snowbird Sommelier” between The Capital Grille in Naples, Florida in the winter and as the Sommelier / Manager at Café Kandahar in Whitefish, Montana in the summer.

He spends a month between each season decompressing at home in New York City and another month abroad. He will be in Portugal and Spain the month of May and Chile and Argentina the month of October equipped on each trip with a corkscrew, a backpack, Birkenstock’s and wine maps.

Scotty has been the winner of the Banfi trip as well as the Wine Australia / USA Sommelier Immersion Program trip to Australia and has twice judged the starChefs.com SOMM Slam Competition.

scott ota Sommelier arro, austin

After growing up in Houston and attending Texas State, Scott Ota headed to Austin, where he could indulge in two of his favorite things: music and food. It was there that a career in restaurants began to look appealing; he’d earned money for college by working in restaurants, but his Austin stints were at a different level: He built his hospitality skills at Restaurant Jezebel, one of the town’s highest-end restaurants, before following in the footsteps of Austin-based sommeliers Brian Phillip and June Rodil at The Driskill Grill, as wine buyer and sommelier. The 400 labels on The Driskill Grill’s list were a challenge at first, says Ota. “No pressure at all with that many labels!” he jokes, but he stayed for two and a half years. Fully committed to making wine his focus, he took a job at Arro, a casual French place from the ELM Restaurant Group, one year ago. Now “beverage leader,” he manages an 80-to-90-label all-French wine list that changes daily, working with Craig Collins, MS, beverage director for ELM.

Meanwhile, Ota has spent the last three years being active in TEXSOM, the Texas sommelier conference and competition. In 2013, Ota won Best New Sommelier in Texas; he was also the champion of Somms Under Fire, a food and wine pairing competition in which he won a trip to Burgundy.

Earlier this year, Ota passed the Advanced level of the Court of Master Sommeliers’ exam, earning the Rudd Scholarship for having achieved the highest marks. He is now keen on mentoring others through the process, to keep Texas a hotbed of support for Certified and Advanced students.

michael ploetz director of food & Beverage the peninsula Beverly Hills

Michael Ploetz is the Director of Food and Beverage at The Peninsula Beverly Hills in Los Angeles. A certified sommelier, he oversees all food and beverage operations at The Forbes Five Star, AAA Five Diamond property that includes the iconic Belvedere Restaurant. After graduating from the University of Wisconsin he began his career with Four Seasons Hotels, holding positions at Four Seasons Chicago and Four Seasons Jackson Hole. In 2008 Michael began an extended tenure with José Andrés’ Think Food Group. He held several posts with the company including Tres, The Bazaar at the SLS, and finally as opening General Manager of Jaleo and é at The Cosmopolitan in Las Vegas. Michael has also worked for Auberge Resorts and most recently served as Corporate Director of Operations for celebrity Chef Michael Voltaggio.

cliff rames Contributing editor The Somm Journal/ Sommelier

Cliff is Court of Master Sommeliers Certified Sommelier and has served as head sommelier in the Caudalie French Paradox Wine Lounge at the luxurious Plaza Hotel in NYC (2008-2015) and wine educator at the NYC Wine Class. Cliff is also Founder and Brand Ambassador for Wines of Croatia, and has also taught master classes on behalf of the Association of Winemakers of Croatia grand tasting events in NYC (2011, 2013, 2015).

A freelance writer, Cliff serves as Contributing Editor for The SOMM Journal (Oct/Nov 2014 and Feb/Mar 2015 issues) and is a regular contributor to the Wines of Croatia blog, which was a 2013 Wine Blog Awards Finalist for “Best Wine Reviews”. Cliff also wrote content about Croatian wines for the Lonely Planet - Croatia (7th & 8th Editions) travel guides.

Cliff’s other formal wine training includes the French Culinary Institute’s Fundamentals of Wine program, the WSET Advanced Certificate, and the Society of Wine Educators Certified Specialist of Wine program. Cliff has served as a judge during the 2012, 2013 and 2014 StarChefs Somm Slam competition in NYC, as well as the 2012 and 2013 New York International Wine Competition. In his free time, Cliff enjoys cooking, reading poetry and fiction, playing guitar, disc golf, hiking, watching classic movies, and enjoying quality time with his dog, Smokie.

chaD Watkins Wine Consultant gary’s Wine & marketplace, new Jersey

Chad Watkins started drinking wine in 2005, while studying in Strasbourg, France. Upon his return, he began learning as much as he could. It started with reading and tasting but quickly progressed to more formal education. He has since earned several degrees including the Advanced Certificate with Distinction from the Wine and Spirits Education Trust, the Certified Specialist of Wine from the Society of Wine Educators, and the French Wine Scholar from the French Wine Society. He is also a Certified Napa Valley Educator and a Certified Bordeaux Educator, spending time in each region to earn those titles. Recently he completed the Alsace Master Level course from the French Wine Society. His love of travel has taken him to Bordeaux, Alsace, Piedmont and several times to Napa Valley. Watkins has been working at Gary’s Wine and Marketplace (2014 Market Watch “Retailer of the Year” and 2012 Beverage Dynamics “Retailer of the Year”) for the past six years in a variety of roles including Store Manager, Wine Club Director and Fine Wine Sales, specializing in selling allocated wine to top clients. In 2014, Watkins also launched (Un)Common Grape, a wine education and consulting firm focused on “making wine a part of life.” His goal is to help consumers and other industry members understand wine through interactive tastings, videos, classes and a weekly blog.