Chetiyawardana, who also owns Dandelyan and Super Lyan in London, will look to open Silver Lyan in D.C. by November 2019, with his customary focus on sustainability and molecular mixology.
Dorman also operates Raines Law Room and Dear Irving in Manhattan, but her latest venture features James Bond-inspired decor on the 40th and 41st floors of the Aliz Hotel. Dear Irving on Hudson is partially open now, with the 41st floor space set to open on February 1.
Stewart will oversee the bar program, which ranges from house variants on classic cocktails in the Martini to a selection of low-proof spirits and drinks. Fort Oak is set to open on January 16.
Mann will also serve on the board of directors for the Seattle-based online wine auction company, which was purchased by a San Francisco private equity firm in 2017. Mann has been closely involved with several other Seattle area tech startups.
Boswell has spent ten years working for the California-based winery, most recently as the vice president of sales for the eastern United States. In his new role, he will be responsible for all wine sales within the US.
Jagodzinksi and Nigl are offering a range of classic and original cocktails at the Library, which housed inside the recently-renovated members-only Detroit Club. The bar itself, slated to open on January 14, will be open to the public.
Deluca had previously worked a number of hotels in Napa Valley before joining the Napa Valley winery, where he will oversee all direct-to-consumer programs, as well as work to develop a new culinary program for the winery.
Cowell, formerly the vice president of commercial operations in Florida for the national beverage alcohol distributor, will now oversee sales in Maryland, Delaware, and Washington, D.C.
Newlands, formerly the president and chief operating officer of the multinational beverage company, is also set to become the chief executive officer in March. His election to the board of directors will expand that body to 13 members.
Brecher will head up the newly-formed, New York City-based American subsidiary of Fratelli Branca, the producer and marketer of a range of Italian liqueurs. Brecher was most recently the president of Infinium Spirits.
Roberts joins the winery after previously serving as the national sales manager for Locations Wine by Dave Phinney. In the new role, he will oversee relationships with on- and off-premise accounts as well as national chains.
Deglise, previously the chief executive of the Bordeaux-based wine and spirits exhibition Vinexpo, will take over the Beaune, France-based company on January 21.
Acre, also the owner of Air’s Champagne Parlor, will aim to create a dinner party vibe at the new Manhattan restaurant, which will feature a different wine expert’s selections each night. Niche Niche is set to open in February 2019.
Tunstall and his wife Angie, owners of the adjacent Stems & Skins wine bar, are teaming with Shuai and Corrie Wang of the Short Grain Food Truck on the east Asian concept, slated to open Summer 2019.
Simpson is joining the wine company after serving as the senior adult beverage buyer at Walmart. In her new role, Simpson will lead brand development, as well as marketing efforts for existing brands.
Toral will be teaming with bar manager Sam Ross on the new project from restaurateur John Kunkel, which is set to open February 2019.
Velez will partner with her husband, chef Michael Serpa, on the Parisian-style bistro set to open in fall 2019. Grand Tour will focus on American wines for the by-the-glass program, while offering both domestic and French wines on the bottle list.
The cocktail bar with an east Indian twist will be a partnership between Datta, currently of Ellē, and chef Suresh Sundas. Daru is set to open in late 2019.
Dorf, the founder of the New York City-based chain of wine and music venues, chose to locate the company’s first non-urban location in New York’s Hudson Valley. The Montgomery City Winery is set to open in fall 2019.
Keegan joins the board of the Durham, North Carolina-based distiller of Bedlam Vodka after serving as chairman of the board at both Goodyear and, most recently, Xerox.
Kilburn has spent his entire career with the Louisville, Kentucky-based distillery, has implemented a number of unusual techniques, including using a sweet mash and distilling to lower proofs.
Ehrlich joins the Stamford-based wine and spirits importer and marketer after serving as the San Francisco-based director of portfolio strategy for Constellation Brands. In the new role, he will oversee the company’s high potential and scalable brands.
Burkett, who previously worked in sales for the Hess Collection, will serve as the southeastern U.S. point person for the Santa Ynez-based winery’s distributor and retail accounts.
Smith joins the wine company from Young’s Market Company, where he most recently served as the vice president portfolio director for the wine and spirits distributor. In his new job, he will oversee sales for the various Wines of Substance brands in the southwest region.
Tartaglione was previously head sommelier at fellow New York Italian restaurant Marea, and will seek to bolster the restaurant’s ample Italian offerings.
The wine bar, which focuses on flights of three wines each, also offers wines by the glass and local craft beers, as well as sells retail wine and spirits.
Seibel previously worked with chef João Ferreira Pinto at the Michelin-starred Portland. The two are collaborating on the restaurant, which will feature a modern take on Portuguese cuisine, and is set to open on January 10.
Sprouse emphasizes sustainability and minimal waste at the newly-opened all-day cafe and bar in Brooklyn. She will also feature a range of non-alcoholic cocktails, as well as lower-alcohol drinks.
Momose offers a five-course omakase-style cocktail flight to bar patrons at the Japanese-influenced restaurant and bar, while customers in the dining room can order items a la carte.
Yu’s cocktails are available in the evenings, when Songbird transforms from tea and coffeehouse into a bar focusing on bitters and amari.
The seven-barrel brewery will focus on trendier beer styles like tropical IPAs and farmhouse ales, and will also have a 50-seat taphouse. Lower Left Brewing is set to open in spring 2019.
Anderson, the spirits director for Seattle-area restaurant company Fire and Vine, is focusing on barrel-aged cocktails, as well as drinks that utilize produce from Pike Place Market, where the newly-opened restaurant is situated.
Nicholson, formerly an operating partner at investment firm AGR Partners, will oversee all operations for the wine company.
The two brothers will oversee the wine import and marketing company. Their father, Yale, who founded the company over 40 years ago, will remain the chief executive officer.
Clearwater’s brewery will be housed within Steel City Coffeehouse. Clearwater’s offerings will include a coffee stout when the new brewery officially launches on January 30.
Fineman and husband Chris Gaither, also a sommelier, offer a full menu, along with wines by the glass and bottle. The entire service staff is comprised of sommeliers, another distinguishing feature for the newly-opened restaurant.
King is also the owner of Bridge Street Social in DeWitt, Michigan. Bar Mitena, set to open in Spring 2019, will emphasize Spanish cuisine and wine.
Watson, formerly the lead innovation brewer at Seattle’s Elysian Brewing, has teamed with a number of other luminaries in the Seattle brewing scene on the venture, which features barrel-aged beers.
Acott, formerly the vice president and general manager of Minnesota for the national distribution company, will now oversee sales for the Illinois market. Acott has spent over 16 years with the company.
Langdon will oversee the bar program at the Michelin-starred restaurant, along with sister bar Dabney Cellar. He previously served as bar manager at fellow D.C. establishment Dirty Habit.
Vogler’s long-awaited cocktail bar is intended to express his belief that people should be drinking spirits with a sense of place, with an emphasis on small-production rum. Obispo is now open.
The distillery and cocktail bar is heavily influenced by the distilling traditions of the United Kingdom, with London Dry-style gin, single malt whiskey, and naval rum being among the core offerings. Royal Foundry Craft Spirits is now open.
Lafranconi, also the executive director of mixology and spirits education at Southern Glazer’s Wine & Spirits, will launch the cocktail bar, housed inside The Palms, on January 11.
Quist’s bar, inside the newly-opened Woodlark hotel, will feature playful combinations of spirit and mixer, with unique takes on combos like Red Bull and vodka, and Fernet and Coke. Abigail Hall is now open.
Magliulo joins the wine company after serving as head of direct-to-consumer sales at Martinelli Winery.
The new bar is the second for Bay Area bar company Future Bars, which also owns Bourbon & Branch. They previously operated Tradition in the space, but the new business will lean heavily into tiki with nearly 50 cocktails on the menu.
The duo, who also operate the nearby Long Island Bar, launched their new bar and restaurant in the Fort Greene neighborhood of Brooklyn with an emphasis on cocktails and elevated New American cuisine.
Redfield will offer approximately 16 ciders on tap and over 150 domestic and European ciders in the bottle, when it opens on January 6 as the East Bay’s first dedicated cider bar.
Frost worked with the Santa Clarita cruise company to expand the number of selections available onboard, with an emphasis on affordability and a more global selection.
Gillespie has spent two decades with the company, becoming part-owner in 2015 as well as most recently serving as vice president of operations. He will oversee the brewery, as well as the company’s two restaurants in downtown Seattle.
Wise will officially join the winery on January 7. He was previously the head winemaker at nearby Phantom Creek Estate, having also worked in New Zealand and Ontario.
Nelson will oversee innovation wines and exclusive brands for the beverage company, where she previously served as brand manager for the innovation division.
Kuller is expanding the Spanish restaurant from its original location in Washington, D.C. to Charleston, with an emphasis on Spanish takes on local ingredients.
Percich joined the beverage company as chief financial officer in 2017 after serving in the same role at Foley Family Wines. He replaces Tom Hawkins, who is retiring at the end of 2018.
Tsilimigras comes to the California wine company to create, coordinate, and communicate all trade promotional activities, working with the marketing, promotional, and publicity teams to do so.
Scheid, who is also the executive vice president of Scheid Family Wines, will oversee the trade organization in a variety of research and marketing initiatives.
Cox will oversee the cocktail programs for both an indoor and outdoor bar at the large new development from Chad Robertson of Tartine in San Francisco and Chris Bianco of Phoenix’s Pizzeria Bianco. No official opening date has been announced.
Elford had previously served as the assistant brewer at the first location of the New York Beer Project in Lockport, New York, but will open the second location, which features a gastropub, indoor beer garden, and production brewery, on February 14.
Quillé, the chief winemaking and operations officer for the Napa Valley-based Crimson Wine Group, completed his studies for the honor in three years.
Belluci is teaming with chef Hayley Vanvleet on the absinthe lounge, which will feature a wide collection of the spirit as well as updated New Orleans classics. SoBou is set to open in early 2019.
The Santa Ynez Valley wine company brings on Shull, who is the grand-daughter of the company’s founder, Fess Parker. She will also serve as a family representative for the winery and restaurant properties.
The distillery and bottle shop offers a range of vodkas, gins, whiskeys, and brandies, as well as serving cocktails at the attached bar.
They’ll be joined by a host of other well-known bartenders from around the country at the new nightclub set to open in the Park MGM on December 28.
Peterson’s list focuses on French wines, both from classic regions and lesser-known appellations. The Provençal restaurant also boasts a soundproof wine room with seating for 12. Aix and Tin Tin opened on December 14.
Janowczyk will oversee growth and expand strategic relationships for the collection of brands under the Wines of Substance heading. The Seattle-based wine company also named Britt Dimmick as vice president – west and Lisa Kaplan as vice president – east.
Wilcox, previously the bar manager at fellow D.C. bar Le Diplomate, rejoins the bistro where he previously worked as a bartender. Wilcox is expanding the wine list with more French wines, as well as introducing several new winter cocktails.
The two were previously managers at the now-closed Adega Wine Cellars & Cafe in the same location. Their new venture will offer over 200 wines, with an emphasis on local products, and is set to open in early 2019.
Vose will be revamping the iconic Manhattan bar’s cocktail list once the expansion is fully completed in early 2019. The first portion, a ground-floor taproom, is set to open on December 20.
The duo, who worked together at Hand in Hand, will open the conspiracy theory-themed bar in late 2019 or early 2020, with the decor and menu matching various monthly themes, along with a consistent selection of classic cocktails.
Osborne’s cocktail program will focus on both Oregon and Texas, the home state of chef Doug Adams, with a robust selection of canned beers, plus three versions of classic cocktails like Negronis, Old Fashioneds, and margaritas. Bullard opens on December 15.
Rosso, previously of Gloria Ferrar, will report to B.J. Valencia, vice president of sales, East, in the newly-created role. The wine company also named Andrew Lee as northwest division manager.
Grindstaff, who oversees beverage operations for chef Tom Colicchio’s Crafted Hospitality group, has focused on New York wines and spirits, with a 100-bottle list all priced at under $100. Small Batch is now open.
Torres, formerly of Giada, will oversee the wine program at chef Gina Marinelli’s upcoming Italian restaurant focusing on seasonally-inspired dishes and Italian classics. La Strega is set to open in January 2019.
Brown has spent nearly two decades with the company, which was acquired by Bacardi earlier in 2018.
The wine bar, an adjunct to their tapas restaurant La Feria, will focus on sherry, Spanish wine, and tinned seafood from Spain. Wines will be available by the glass or in flights. Cata Vino is set to open on December 14.
Troxell will helm the bar at the tiki-themed bar and restaurant, offering a selection of classic tiki cocktails as well as utilizing Caribbean and Southeast Asian flavors. The Toasted Coconut is slated to open in spring 2019.
Fein had previously served as vice president of sales for the eastern United States for the spirits company, while Matthew-Ellis Escobar has been promoted to vice president of sales for the central region of the US.
Natola is teaming up with cocktail consultants Russell Davis and Danny Ronen on a program that features locally-made spirits, with a particular emphasis on producers in the East Bay and local produce.
Lambert was most recently the chief operating officer at growth capital group Storied Craft Breweries, and joins the Scotland-based craft brewing company with the goal of expanding their presence in the United States.
Weber will offer around 100 bottles of wine and 50 or so beers at the shop, as well as wine by the glass and draft beer, with an emphasis on local breweries. Brothers and Sisters is set to open on December 12.
Heil, formerly the manager at Portland, Oregon’s Multnomah Whiskey Library, will team with co-owners Lauren Garaventa and Rustle Biehn on the project, which will combine a farm-to-table restaurant, cocktail bar, and butcher shop set to open on the island just west of Seattle in early 2019.
Ross, recently of New York City’s Attaboy, will be teaming with Toral and chefs Jamie DeRosa and Hedy Goldsmith on the new restaurant, which is hoping to open in early 2019.
Seo, previously of fellow Chicago bars Booth One and the Dawson, will look to overhaul the offerings at the neighborhood cocktail bar.
Davis will support the national and wholesale staff of the New York-based wine importer through education and enrichment. Davis was previously the regional manager of the Rocky Mountain area for Wilson Daniels.
Boulouque is teaming with Parisian chef Jean Imbert on the upcoming restaurant in Manhattan. The initial cocktail list will focus on wintery drinks, with a full selection of wine, beer, and spirits.
Westgard will guide the beverage program for the upcoming Charlotte, North Carolina-based brewery, which is set to open along with a taphouse in early 2019.
Albert is the bar chef while his son Jakob will incorporate molecular mixology at the bar. Mario Quimbay will also serve as sommelier.
After having the results of their examinations in September invalidated due to a cheating scandal, Dana Gaiser, Andrey Ivanov, Maximilian Kast, Douglas Kim, Steven McDonald, and Mia Van de Water passed a re-examination to regain the title of Master Sommelier.
McCroskie, a board member and managing director of The Macallan, will replace the outgoing Ian Curle as the head of the Scottish company in April of 2019.
Jones, an award-winning home brewer, is hoping to open the brewery and taphouse in early 2019.
Manfredonia takes the helm at the Portland, Oregon-based distillery, which is also the majority stakeholder in Big Bottom Distilling and Redneck Riviera Whiskey Co., after previously serving as vice president of of national accounts.
Dr. Megan Bartlett and Dr. Elisabeth Forrestel will join the university wine program as assistant professors in 2019. Bartlett specializes in understanding grape vine resistance to drought, while Forrestel has focused on plant diversity and adaptation.
The omakase-style, reservations-required cocktail bar is housed inside Lee’s existing bar, The Wolves, and offers a list of farmers market ingredients from which Lee crafts specialized cocktails for each guest. Le Néant debuts on December 6.
Quealy joins the Paso Robles-based winery after serving as wine club manager and tasting room manager at fellow Paso Robles winery Halter Ranch. Quealy will oversee all customer-facing aspects of the business in the newly-created role.
Collins will also serve as general manager at the nearly-opened restaurant, devising a cocktail program centered around fresh juices and housemade ingredients. The Gray Tavern is set to open on December 7.
Rutledge, the former master distiller at Four Roses, is partnering with three others on the proposed J.W. Rutledge Distillery. A site has not yet been chosen, and no opening date has been named.
Before joining the McMinneville, Oregon-based winery, Sichta served as national sales director for fellow Willamette Valley winery Chehalem Winery, with previous experience in wine distribution.
Werth comes to the Woodinville, Washington-based wine company from MillerCoors, where he served as chief customer officer.
Carter has been with the wine multinational since 2002, most recently as the head of on-premise sales, Australia
Pearson comes to the Dundee, Oregon-based winery from 3 Badge Beverage Company in Sonoma, California. In the newly-created role, she’ll look to expand sales and brand awareness, particularly of the “Joe to Go” canned wines.
Parr consulted on the 100-bottle wine list, which focuses on low-intervention wines, while Means designed the cocktail program, which balances tropical ingredients against bourbon and Japanese whiskey. The Hawaiian-themed restaurant in downtown San Francisco is now open.
Landan, the co-founder of fellow San Diego brewery Saint Archer, which was sold to MillerCoors in 2015, has teamed up with fellow former Saint Archer employees Jeff Hansson and Anthony Levas on the new brewery project, which recently distributed its first kegs to San Diego bars and restaurants.
Timmerman joins the Sonoma, California-based wine and spirits company after serving as vice president of sales at AmBrabev. He will oversee 3 Badge’s spirits portfolio.
Garth Hodgdon named director of national sales for Accendo Cellars
Hodgdon, formerly the US brand ambassador for Krug, will step into the newly-created position with the Napa Valley winery, overseeing sales and strategy for domestic distribution of the winery’s Cabernet Sauvignon and Sauvignon Blanc. (Press Release)
The speakeasy will be accessible via a door within beer bar Common Theory, and will be themed after a futuristic apothecary. The cocktails will emphasize Asian ingredients and spirits, including teas, ginger, and baijiu. Realm of the 52 Remedies is set to open on December 10.
Sakolsky joins the brewery after serving as the co-owner of Deciduous Brewing Company in New Hampshire. His hiring comes as Black Shirt looks towards smaller-batch brewing.
Aceves serves as general manager at the saloon-themed speakeasy, which emphasizes rare whiskeys and cocktails dating to the 1800s, as well as an assortment of punches. The Residency is now open.
Klus was heavily involved in opening the iconic Multnomah Whiskey Library, and will again heavily focus on whiskey for the new venture, along with agave spirits and a selection of others. Klus will serve as floor manager at Scotch Lodge when it opens in January 2019.
Saint Urban will serve three course meals four nights a week, while functioning as a wine bar and event space two other nights. The menu and wine list will change weekly, with three different pour sizes for wines. Saint Urban is set to open in February 2019.
Tilley will focus on small coastal vineyards for the seafood-focused restaurant, while bartender Julian Cox has designed a nautically-themed cocktail program. Ayala is set to open on December 4.
David Cutter has been named chief sustainability officer after more than 15 years with the beverage giant, while Kate Gibson is joining the company as director of Diageo in society after serving as vice president, global corporate citizenship for InterContinental Hotels Group.
Bath will consult with the all three wineries under the Napa Valley-based wine company’s larger umbrella, working on direct-to-consumer, direct-to-trade, and wholesale relationships.
Cohn previously served as national sales director for the Napa Valley icon. In her new role she will focus on international growth and sales. Mayacamas has hired Elizabeth Huettinger, formerly of Domaine Select Wine & Spirits, to replace Cohn.
Meltzer, previously the president of the Bay Area branch of the US Bartender’s Guild, will focus on intricate versions of classic cocktails, as well as so-called “Ancient World” wines from places like Lebanon and Georgia, to pair with the eastern Mediterranean cuisine at Noosh.
The new production facility will have triple the capacity of their original facility, and will also focus on lagers. Plans are in the works for a taproom, but currently the space is only available for special events.
The new establishment replaces O’Hara & Flynn, a wine bar which shut down in March. Deschaine will focus on modern cocktails and fine spirits when the bar opens to the public on December 3.
Howard, the general manager, will team with bar manager Will Patton on the cocktail program for the new tasting menu-focused restaurant from chef Ryan Ratino, as well as the adjacent Bar Jônt. The trio also operates the Michelin-starred Bresca in D.C. Jônt is slated to open in the spring of 2019.
Manack and chef Mohamed Aboghanem returned to the restaurant space inside the Hotel Carlton that they closed two years ago, opting instead to move to Berkeley. They continue to operate that location of their Middle Eastern restaurant.
Arifi is the front-of-house manager and beverage manager for the Italian eatery and steakhouse, which currently features a 150-wine list that eventually will grow to over 300 bottles. Arifi and his brother, Augie, also operate two other Chicago-area restaurants.
Masso, a London bartending legend, is teaming with her fellow bartender Megs Miller and bar operators Eric Yu and Martin Malley on Fam bar and kitchen. The intimate bar will pay homage to many of London’s bar legends, as well as using recycled ingredients and local spirits whenever possible.
Richards, who will step down at the end of the year, has headed the United Kingdom-based organization, which administers and awards the Master of Wine accreditation.
Reed joins the New York-based exporter of American craft beer to expand awareness and market reach for their portfolio of craft beers.
Drankiewicz has designed cocktails and coffee drinks for the new venture, which will also feature a smaller basement bar called Chit Chat Lounge.
The plant and bottle shop recently obtained a permit allowing them to pour glasses of their natural and biodynamic wine selections to guests, bringing it more in line with her previous wine bar Fig & Thistle, also in San Francisco.
Butenschoen had served as executive director of the trade organization since 2005. The search for his replacement is underway.
The cocktail bar retains some of the touches of the dive bar it replaced, like karaoke twice a week, while utilizing fresh juices and craft spirits. Equal Parts is now open.
Schwartz has worked for the company for 14 years, most recently as chief commercial solutions officer. He replaces the recently-departed Greg Butler in the role.
Byers will oversee beverage pairings at the new restaurant, which exclusively offers an eight-course tasting menu at a 17-person chef’s counter for two seatings per night. Beckon is set to open on November 21.
Oyster, Oyster will showcase the vegetal cocktails and sustainable wines that Kuller hopes to offer at a future restaurant along with chef Rob Rubba and bar director Adam Bernbach. The pop-up will be house at the Maxwell Park DC on November 24 and 25.
Karnig had served as vice president of sales for the San Diego-based brewery for over five years. The search for Karnig’s replacement is currently underway.
Roch ran the iconic Burgundy property along with Aubert de Villaine, as well as owning Domaine Prieuré-Roch. Roch was 56 years old.
Koppen, who spent nine years with the New England Patriots, is the owner and brewer at LineSider Brewing Company, which is schedule to launch November 24th.
Messina will also serve as the restaurant’s general manager, serving a range of wines including house wines from Larson Family Winery in Sonoma County.
Brian Reames named marketing manager at 375 Park Avenue Spirits
Reames takes on the newly-created position within the Louisville, Kentucky-based spirits sales and marketing company after serving as vice president of marketing at The Warsteiner USA Group. (Press Release)
Hurst partnered with TV chef Andrew Zimmern in designing the cocktail program for the Chinese restaurant and tiki bar, with lots of nods to iconic tiki bar Trader Vic’s. Lucky Cricket opens November 19.
Kroll will partner with chef Michael Rafidi on the Middle Eastern restaurant, as well as a second location of Kroll’s own wine bar, Maxwell’s. Both entities are set to open summer of 2019.
Hobday joins the iconic Napa Valley-based wine company after serving as director of finance and accounting of wine entities for Pacific Union Company.
Pass had spent the previous three years as assistant winemaker at the Napa Valley vineyard and winery working under Tom Farella, who will remain with the company in the role of vintner.
Wambles also serves as the brewmaster at Cigar City Brewing, one of seven member breweries in the CANarchy Craft Brewery Collective. Once open in March of 2019, the brewpub will pour beers from all seven breweries as well as small-batch collaborations with other local breweries.
Santora joined the Willamette Valley winery as assistant winemaker in 2012 and was promoted to associate winemaker in 2016. She will oversee winemaking operations while reporting to vice president of winemaking Melissa Burr.
The late-night wine bar will operate out of the upstairs mezzanine of Dulle’s two Michelin star Lazy Bear, offering full access to the more than 1,000 wines on their list. December 1 will be the first day of service.
The second location for chef David Chang’s ramen restaurant is in Manhattan’s Columbus Circle. Lewis is emphasizing natural-leaning wines and beers, while bar directors Lucas Swallows and Anne Robinson focus on highball cocktails. Momofuku Noodle Bar opened on November 15.
Hughes currently serves as general manager for North America for the beverage giant. He will replace Albert Baladi in the role starting on January 1. Beam Suntory previously announced that Baladi would serve as president and chief executive officer for the multinational corporation starting in April 2019.
The California-based wine company announced that second-generation proprietor Katie Jackson has been promoted to senior vice president, corporate and social responsibility. Additionally, Gayle Bartscherer has been named senior vice president, international marketing and development, Viviann Stapp has been appointed senior vice president, general counsel, Kristen Reitzell has been promoted to vice president of public relations, and Jane Catelani Howard has been hired as senior vice president of finance.
Ground Effect, which opens on November 15, will start with four beers: an American pale ale, a session porter, a West Coast IPA, and an East Coast IPA, though they plan to expand to saisons, sours, and lagers.
James is teaming with restaurateur Vicky Bayley on St. Ann Wine Bar, which will offer more than 40 wines by the glass along with small plates, and is set to open any day in the New Orleans suburb.
Zitelli also serves as vice president for legal and corporate affairs for Edrington Americas, which in September began handling sales, marketing, and distribution for the distillery.
The collaboration between the car manufacturer and famed New York restaurateur Danny Meyer will feature a circular cocktail bar with a selection of custom cocktails as well as beer and wine. Intersect opens on November 15th.
Cole and Hi Neighbor co-owners Jason Kirmse and Tai Ricci will launch the fine-dining American restaurant in early 2019 with an emphasis on classic American wines and cocktails. They will also provide liquor and wine lockers for building tenants to store their bottles.
Muran has spent over six years leading the trade and tourism organization, and is leaving to pursue other interests. A six-person committee is currently leading the search for her replacement.
Lechner will oversee the beverage program at the newly-opened restaurant in Bothell, Washington, which will emphasize local wines and craft beers, as well as seasonal cocktails.
Wheeler and owner Keith Sherrill navigated a nearly two year process to open the brewery, during which they brewed and bottled their beers with a contract brewery in Mississippi.
Prokop joins the New York-based wine and spirits importer after serving as director of revenue management at William Grant & Sons. She will aim to build sustainable growth and value across the company’s portfolio.
Haselwood, who previously held the same title a decade earlier, rejoins the trade and marketing organization to replace April Mitchell, who resigned from the executive director role to pursue other business interests.
Tierney, a longtime Silicon Valley executive, will join the leadership group for the Napa Valley-based wine company, with holdings in California, Oregon, and Washington.
Gates will oversee operations at LoneWolf Distillery, the spirits arm of the multinational brewery and pub chain based in Ellon, Scotland. Gates previously spent 27 years with Diageo, most recently as managing director. The move comes as the LoneWolf aims to expand beyond their current offerings of gin and vodka into whisky and rum.
The duo funded the newly-opened brewery in Wauwatosa, Wisconsin with a Kickstarter campaign, promising to “never make the same beer twice.” Mahoney is a long-time home brewer, while Hepp has led craft brewery tours in the Milwaukee area.
Taliaferro moves to the newly-formed, California-based subsidiary of Thornhill Companies after serving as vice president of sales, central United States for Treasury Wine Estates.
Gleason’s cocktail program leans heaving on rum, scotch, rye, and bourbon at the second location for the newly-opened restaurant and bar, which focuses on beef jerky and other meat-focused dishes.
Svenberg joins the Napa Valley-based wine lifestyle company after serving as director of sourcing at Vinfolio. He will aim to heighten the caliber of wines and experiences that Soutirage delivers.
McShea will oversee the cocktail program at the upcoming New Orleans-themed restaurant and bar, set to open in January 2019. The drinks list will include classics like the Ramos Gin Fizz and Sazerac, as well as other Southern staples.
Boccino joins the Buffalo, New York-based distillery after serving as vice president for eastern sales for Wyoming Whiskey. In the new role, he will oversee the regional territory manager team and help to boost East Coast sales.
Guillén, the winemaker at White Rose, started at the Willamette Valley winery in 2002, eventually being appointed head winemaker in 2008. He was 38 years old.
Hocking, the founder of DeLéon Tequila and Virginia Black whiskey, is debuting Mod Sélection with a variety of different expressions of both vintage and non-vintage Champagne.
Roland-Billecart, a seventh-generation member of the Champagne family, will assume the head role in January 2019 from his cousin François Roland-Billecart, who has served as chief executive since 1992.
Trone, a Democrat, will represent Maryland’s 6th District after defeating Republican Amie Hoeber in a race that saw him spend over $16 million of his own money.
Carroll has worked for the California brewery and restaurant company for over a dozen years in a wide range of roles, most recently as head of beer distribution.
Tepper assumes the newly-created role for the Stamford, Connecticut-based importer and distributor after serving as the senior vice president and general manager for Diageo’s Southern Glazer’s Wine and Spirits division.
Davis, formerly of Staplehouse, will manage operations at the all-day cafe and wine bar, as well as a small bottle shop on the premises. Hazel Jane’s is set to open in mid-2019.
Briand is once again teaming up with chef Alex Harrell on the just-launched restaurant, located inside the newly-opened hotel Peter and Paul. The bar program focuses on classic cocktails and aperitifs, while the wine list emphasizes domestic bottles.
Woodhams joins the Sonoma County-based winery after serving as director-to-consumer director at Napa’s Trinitas Cellars. The move comes as the winery prepares to release the inaugural vintage of their new Legend red blend in early 2019.
Halkovich joins the iconic Napa Valley winery after serving as director of vineyard operations at fellow Napa winery Cakebread Cellars. The move comes after the sale of Heitz Cellars to Arkansas billionaire Gaylon Lawrence, Jr. earlier this year.
Pickerell was one of the founders of the Vermont distillery in 2009 after more than 14 years with Maker’s Mark. He was attending WhiskeyFest San Francisco at the time of his passing, from natural causes. Pickerell was 70 years old.
Fulginiti is overseeing the wine program for the latest incarnation of the Texas-based steakhouse chain, which opened on Saturday, November 3. Previously, she oversaw the wine program at the company’s Manhattan location.
Lacey had previously served as vice president of sales and marketing for the Healdsburg, California-based cidery. He will take over management responsibilities from co-founder Hunter Wade, who will shift his focus to strategic projects.
The Bay Area duo will be expanding from their original San Francisco location with a new wine bar in Mill Valley, California, located in Marin County. Like the first location, it will focus on limited production wines from producers throughout the West Coast. The second location is slated to open on November 30.
Sergio Dimoff helped Rue develop the cocktail recipes for the bar, now open in the Lower East Side.
The Italian grape beer bar and Roman food destination will also feature Liberati’s wine-brewed beer—made with grain, hops, yeast, and water and up to 49 percent fermented grapes or juice.
Moore will help his Aalto bar co-owners, Kate and Alex Wood, launch the bar this winter.
First launched in 1933, the post-Prohibition era bar at The U.S. Grant has been reimagined by Josenhans as a bistro for cocktails.
The two finally get a home for their two-year-old brewery, Jellyfish Brewing, in Georgetown.
Sesser aims to have the biggest selection of mezcals in the city when it opens in December.
The 14,000-square-foot facility is home to a tasting room, fermentation facility, wine cellar and more for Bledsoe’s Doubleback and Bledsoe Family wineries.
The 9,000-square-foot combined warehouse and annex will be the site of Belgian-influenced Brewery Faisan’s forthcoming brewing operations.
Most recently the winemaker at ADAMVS in Howell Mountain, Carothers returns to the Napa Valley winery, where she started as an intern.
After gaining approval to build a new winery in Dry Creek, the couple behind Wilson Winery will also take over the closed Sonoma Cider space in Healdsburg and turn it into a restaurant and taproom for their new label, Coyote Sonoma.
It’s a changing of the guard, though Edwards will remain CEO of the Sebastopol, California, Merry Edwards Winery.
Previously of Odyssey Beerwerks, Kaplan will oversee five flagship and two small-production beers for the Eagle, Colorado brewery.
After 34 years, Burningham, who most recently served as partner and vice president of winegrowing for Benziger Family Winery, will retire at year’s end.
Coming most recently from the post of president and chief operating officer at Pabst Brewing Company, Bousley will first focus on business development as Milestone looks to expand.
Faust will leave the company on January 31 for personal reasons, says CEO Maggie Timoney.
Hill joins founders James McDermott and Paul Ferguson on the senior management team.
Former Seamstress bartender Wiznitzer helms the downstairs bar and oversees the drink menu upstairs at the restaurant Henry located in the Life Hotel.
The pair’s bar will feature 50 rare bourbons by the bottle, six well whiskey options, a rotating roster of bourbons, whiskeys, wines, and local draft beers and more.
Rick Bayless and daughter Lanie hope to open the cocktail bar underneath Frontera Grill, in Chicago, next month.
The husband and wife co-owners will launch the Italian restaurant plus basement wine cellar and speakeasy in Denver by month’s end.
Berry will be behind the holiday cocktails being provisioned when Christmas bar pop-up Miracle returns to Detroit November through December.
Owner Verstraeten holds out hope the Chelsea wine destination might reopen, someday.
The duo behind Backspace Bar & Kitchen and “gentleman’s club” Rick’s Cabaret will open the taco bar-lounge in November.
Final approval for Hale Winery, a 25,000-case facility, 4 miles north of their flagship Wilson Winery on Dry Creek Road, came on Tuesday—13 years after the project was first proposed.
The three-floor restaurant and brewery, Trillium Fort Point, has landed in Boston’s Fort Point neighborhood.
The three beat out somms from 17 states to compete in the January live sommelier wine and food pairing competition in Austin, Texas.
The Kentucky Owl founder joins the Nashville-based cocktail mixer company’s ownership group.
Valgiusti revealed the outdoor dining area at her restaurant, Birba, winner of the San Francisco 2017 Bar-of-the-Year award, this week.
A founding partner at Stryker Sonoma Winery and former senior director of marketing at Gallo Winery, Maley comes to Robert Young now from the GM spot at Electric Sky Wine.
The founders of the German-inspired brewery have brought the 100-seat beer hall, growler bar, and shop to New Haven, Connecticut.
The Wine Group, intends to continue working with Lodi producers as it takes over the zinfandel centric brand from Michael David Winery.
The force behind Spanish tapas bar La Feria will unveil the new wine bar and retail shop this fall.
The chef behind Seattle’s James Beard-winning June Baby will open his third restaurant—a bar by night; cafe by day—in November. In addition to grain-centric meals, the grain-based craft-cocktail program will focus on classics and highballs.
Purchase of the Vista Hills vineyards, in Dundee Hills, marks The Family Coppola’s entrance into Oregon’s Willamette Valley.
Shuttered in August of 2017, the popular Houston bar returns in a new location.
When the bookstore-meets-bar opens it will feature Smith’s cocktail riffs on literary themes.
Expect craft beer and burgers, as well as cocktails largely comprised of rum, whiskey, and tequila.
In addition to Drake’s Brewery, Drake’s team also added to the property a pizzeria space, cocktail bar, 30,000 square feet of lawn, six fire pits, and two stages for shows and concerts.
An industry veteran, Mauceri worked a variety of sales and management roles, with companies like Wilson Daniels Ltd., King Estate Winery, Regal Wine Company, and more.
Longtime Napa Valley vintners Ray and Nancy Coursen sold the winery to locals Josh Peeples and Cheryl Foil, who will take over the winery, the inventory, a two-bedroom cottage and about 1 acre of vineyards. The new owners will focus on ramping up digital marketing, with millennials in focus.
The drinking destination is petite and tunnel-shaped, with a cocktail list that offers simple options.
The Blackberry Farm sommelier and food and beverage director will focus on sustainable wines and winemaking practices at the forthcoming flagship restaurant, which is built around a 10,000-bottle cellar.
Bill Newlands will take over from Sands as president and CEO in March, at which time Sands will take on the role of executive chair.
For beating nine other finalists in a head-to-head contest on October 16, Erkes will receive a one-week residency in Italy and advance to the global leg of the brand’s The Vero Bartender competition, to be held in Bologna, Italy.
The executive VP of winemaking, vineyards and operations will be replaced by Juan Muñoz-Oca, currently Vice President of Winemaking for Ste. Michelle.
In addition to taking the helm of the Distilled Spirits Council beginning November 12, Swonger will also serve as CEO and president of the Foundation for Advancing Alcohol Responsibility.
Following years as on-premise manager at Allied Beverage Group, Rivera joins the California winery to handle sales management for the northeast.
Steps away from glowing red dry-aged meat locker, Kasin takes charge of cocktails and the one-of-a-kind Champagne list at Cote’s new underground bar.
Melissa Markert, Kate Gerwin, and Maggie Morgan are among those culled from more than 100 competitors for the “Shake and Stir to Sustain the Land and the People” competition, which is judged by Trash Tiki.
Bon Voyage, the long-delayed sequel to Trick Dog, features cocktails influenced by Southeast Asia and Africa, with a healthy selection of slings and Collinses.
EEM meets at the intersection of smoked meats, Thai spices, and island drinks. The venue is slated to open New Year’s Eve.
The forthcoming La Viuda Negra will serve agave-focused cocktails, Mexican street food, and even pulque, says Zapata.
It’s said to be the first time an international wine critic has opened a wine bar with a full list of wines of which have scored at 90 points or higher. The wine bar and restaurant features more than 500 wines.
The former NW Beverages sales representative and photojournalist will lead day-to-day marketing operations for the family-owned brewery.
The bar, Sergeant York, claims a “hybrid Philly and Brooklyn vibe,” and will feature Quizzo nights, DJs, pub food, Pennsylvania-made beer and cider.
The Napa native returns from Shanghai to take over the role of CFO for the French cooperage’s USA business.
Porter will stay until the end of 2018 and will help to find and transition to a new executive director.
Gibson comes to the non-profit organization from the Watkins Glen Area Chamber of Commerce where she served as tourism and marketing manager.
Welsh will be responsible for overseeing the association’s activities, increasing membership, and promoting tourism.
The 2017 World Coffee in Good Spirits champion will lead Mr Black’s coffee mixology focus.
Using a custom crush contract with Jackson Family Wines, the Hamilton Russell Vineyards founders will produce small lot of wines from Willamette Valley’s sub-AVAs, Ribbon Ridge, and Eola-Amity.
In concert with business partner Keaton Cooper, Spring will launch Bad Bishop bar later this month. Offerings include playful bar food and inventive cocktails.
Matthew Biancaniello opens Mon-Li at The Calamigos Beach Club in Malibu
The 12-seat hideaway, Mon-Li at The Calamigos Beach Club, opens Thursday. The menu, centered around foraged ingredients, includes 12 liquid courses, and five food courses.
When Denver-based The Regional moves from its shipping-container Denver space and into a permanent restaurant space in Fort Collins later this month, it will bring a bar with it.
The former head brewer for Surly BC will manage operations at Fair State’s production facility in St. Paul, Minnesota. Co-founder Niko Tonks will remain as head brewer.
Marzo, from restaurant Lûmé in Melbourne, beat the 55 other bartender finalists in a four-day competition in Berlin.
The partner at Houston’s Axelrad Beer Garden and chef Pope will open Vinegar Hill Houston, which will feature a chef-in-residence program where chefs can work out their concept before launching solo. Each chef will work with the bar to create specialty cocktails that pair with her or his menu.
The beer hall, the Brakeman, will join the group’s cocktail lounge Evening Bar at the Shinola Hotel.
Expected to arrive in the Dairy Block in December, the brother-led California winery will share eight wines to start and will spotlight flights, wine by the glass, and bottles and growlers to go.
The 2018 Eater Young Gun semifinalist will bring more fermented drinks to the second restaurant from Daniel del Prado, which will be located in a former gas station.
The deal will return malört production to Chicago.
The newly-hired sommelier and assistant general manager of The Katharine Brasserie & Bar aims to turn the Winston-Salem restaurant into a French-focused wine destination.
The industry veteran, who began his career at the Philadelphia-based craft soft drink maker, rejoins the company from L&M Beverage Company, where he was vice president of sales and marketing.
Shanker, sommelier at Michael Mina Restaurant, came in third in the 2018 Young Sommeliers Competition, held in Mexico City, Mexico. Silver went to Australia’s Thibaut Broussier. Great Britain’s Aymeric Pollenne took the title, and first place.
Phil Cutti, currently the president of the San Francisco Brewers Guild and Founder of Headlands Brewing Company, will replace director of brewing operations, Clay Jordan, at Hunters Point Brewery and Speakeasy Ales & Lagers as head brewer.
After 10 years in the role of CEO, including during the Beam and Suntory merger, CEO Matt Shattock will hand the reins of Beam Suntory over to current chief operating officer and president – North America, Albert Baladi.
The forthcoming restaurant will feature American cuisine, and drinks options will include a wall of 40 self-service taps featuring one-ounce pours of beer, wine, and Champagne, all of which will be purchased using an RFID-enabled bracelet.
Mott has 25 years in the wine industry, having worked for Chalk Hill Estate, Silver Oak & Twomey Cellars, Maisons, Marques, & Domaines, among others. He will oversee accounts within Washington, Oregon, California, Nevada, Arizona, Colorado, Texas, and Hawaii.
The Traverse City craft brewery will merge with younger competitor, Roak Brewing Co., out of the Detroit area, in an attempt to give both brands a boost among the state’s 300 craft breweries.
According to Louis Fabrice Latour, president of Maison Louis Latour there were bumper crops in the Maconnais and Chablis. Numbers for the final crop remain to be calculated, but indications suggest a substantial crop in white-producing villages across the region.
Randy Herron, most recently of Texas-based Messina Hof Winery, replaces winemaker Charles Gilmore, who served as head winemaker for the Napa winery for the past 2 years.
Even before recreational marijuana has been legalized, the legislature has voted to ban cannabis-infused drinks as a pre-emptive strike.
Someone broke into a Deidesham vineyard and, using a mechanical harvester, stole all the Riesling. German police suspect the thieves may be rival winemakers.
Treadwell Park opened a 200-seat beer-focused bar at 508 West 42nd Street and even the cocktails are inspired by beer.
Szpigel had been the president of the craft business unit for the brewing giant, but will now head an as-yet-undisclosed venture in the “beyond beer” category. He will be replaced by Marcelo Michaelis, current vice president of sales for region 7.
Smith handled cocktail design, which focuses on draft cocktails and hybrids, while Miller serves as bar manager for the newly opened cocktail spot, whose decor and concept are centered around popular wedding destinations.
The combination bottle shop and cafe will offer low-proof cocktails, beer, and sake in addition to wine available for consumption on site as well as to go. The establishment is set to open in early 2019.
Haney had occupied the position with the wine trade organization in an interim capacity since February. He previously served as director of membership for the group, and also makes wine under the Black Dog Cellars label.
Balagna will work with co-owner Ping Ho on the wine program, while designing a craft cocktail list for the combination restaurant and butcher shop, which will focus on lesser-known cuts from locally-raised livestock. Marrow is set to open on October 7.
The Colorado distillery added Christine Perich, formerly of New Belgium Brewing, to their board of directors, while Kieran Walsh was named vice president of sales. Walsh was previously the executive vice president, sales and marketing, for New Orleans-based Porchjam Distillery.
Koran will operate the family-friendly wine bar with an emphasis on organic and biodynamic wines, as well as a selection of craft beers. Wines will also be available for retail purchase. Sloan + Parker is slated to open in early November.
Symington has helmed the acclaimed Port house for 16 years, and will be replaced as chairman by his cousin, Johnny Symington. Paul Symington had worked for the family company for 40 years.
Hess has designed a cocktail program featuring a variety of original drinks, as well as drinks designed for sharing and a rotating draft cocktail selection. The space will also emphasize music, with a vinyl shop at the entrance and live performances by DJs and bands.
Trade will be a members-only club and social space for restaurant industry professionals, with a cocktail program run by bar manager Musa Ozgul. Trade is set to open in December 2018.
McNeese, in addition to overseeing the wine program, also serves as general manager at the newly opened restaurant focusing on the cuisine of southern France. French wine is the centerpiece of the wine program.
Head brewer Alex Shoenthal to open Lower Left Brewing Company in Charlotte, North Carolina
Shoenthal will focus on IPAs and other hop-heavy beers, with a core lineup of four-to-six beers available year round with a number of seasonal or limited release beers as well. Lower Left Brewing is slated to open in early 2019.
Kuller, who owns the original location in Washington, D.C., will be involved in opening the smaller second location along with bar manager Adam Bernbach, which will include a focus on rare and vintage gins.
Eisner, a longtime bartender, will be operating a 10-barrel brewing system, while also opening a bar and open space that will offer seating and recreation. Party Beer Company is set to open in early 2019.
Siglin is helming the bar at the new restaurant, offering both original cocktail creations as well as several classic cocktails on draft, as well as beer and wine. Fernside is set to open on September 27.
Du Bois had previously run the bar program at Clifton’s Republic in Los Angeles, but will now take over the cocktail program at the three Michelin star restaurant, where he will emphasize cocktails with a sense of place, as well as bottled cocktails.
Pisani has been the winemaker at the Napa Valley-based winery since 1996. Assistant winemaker Brandon deLeuze has also been promoted to winemaker.
Thompson teamed with chef Carey Hynes on the venture. The cocktail list features a mix of esoteric brands and recognizable spirits, divided into groups like aperitifs, exotics, and group drinks.
The combination brewpub and 20-barrel brewhouse will focus on the company’s high-volume beers: ales, IPAs, and hefeweizen, while the newly opened State 48 Funk House Brewery will focus on sours and barrel-aged beers.
Bell, of New York’s PDT and Pastuszak, of New York’s NoMad have collaborated with spirits entrepreneur Jeff Menashe on the blend of California brandies, which was made by O’Neill Vintners and Distillers.
Daniels, who also serves as chief legal officer and secretary of Colgate-Palmolive, will become the twelfth board member of the multinational beverage alcohol company.
Kolk will serve as beverage director at the new cocktail bar, which will emphasize clear spirits, as well as draft and frozen cocktails. Kolk will continue to oversee the beverage program for sister restaurant Peached Tortilla as well.
The two longtime Oregon brewers will be taking over the former brewing system of the Astoria Brewing Company, with an emphasis on barrel-aged and farmhouse style beers. Lederfine also will continue to operate his separate beer label Awesome Ales.
Boutillat will take over wine production for the Champagne house. He previously served as cellar master for Champagne Cattier and Champagne Armand de Brignac.
Rancone will serve as beverage director at the new restaurant, which he co-owns with chef Thomas Boemer. The fine dining restaurant inside the Keg & Case food hall will offer cocktails, wine, and spirits, and is set to open on September 24.
Dramschak and his wife Debbie purchased a portion of Liberty Spirits distillery earlier this year, and will be producing vodka, gin, rum, whiskey, bourbon, and agave spirits, along with opening a small sports bar in the space.
Lawless is at the helm of the new cocktail bar located inside the Eaton DC Hotel, which emphasizes sake cocktails in addition to a lineup of beer, wine, and other spirits.
Saulnier’s wine program focuses on small-production and family owned wines, mainly from France, while Belanger Cateysson’s bar emphasizes zero-waste practices.
Ziegler is developing a national sales strategy for the import, sales, and marketing company owned by Mt. Beautiful New Zealand. Ziegler has previously held a variety of titles with both suppliers and distributors.
Crowe will organize and oversee marketing strategy, sales, and customer engagement for the Dexter, Michigan-based brewery, winery, and distillery. She has previously consulted with several other Michigan breweries.
LaVarnway will oversee guest experiences at the established Walla Walla, Washington winery. She previously served as hospitality and events manager at fellow Walla Walla winery Dunham Cellars.
Anderson has been at the speakeasy since February, and will continue current promotions like Tiki Thursday and Experimental Sunday. Anderson was previously the head bartender at B Side in Fairfax, Virginia.
Hack, a local industry veteran, will focus on local spirits and a range of housemade infusions and syrups. The bar is housed inside the Prince Solms Inn, and is set to open in mid-October.
Peck previously served as winemaker, red wines for the California winery, but will now oversee all wine production at the company’s Paso Robles and Monterey County wineries. Peck has worked for J. Lohr since 2007.
Busch, the president and chief executive officer of William K. Busch Brewing Co., intends the new facility to serve as the brewery for the Kräftig line of lagers, as well as craft whiskeys.
The new space will not only allow Russian River to double production to 35,000 barrels, but also offer visitors a chance to explore the brewing process. Brewing is underway at the new facility, which will open to the public in mid-October.
Alperin will head up the cocktail bar, which will be located inside Los Angeles’s Union Station and attached to sister restaurant and brewery Imperial Western Beer Company. Both spaces are slated to open later this fall.
Both served as bar directors at Chicago cocktail bars before partnering on the upcoming cocktail bar in the Chicago suburb. They will feature a rotating selection of seasonal cocktails. Common Good opens on September 21.
Monahan, formerly a supply chain strategy expert at A.T. Kearney, will be based in Richmond, Virginia. Stone Brewing is headquartered in San Diego, California but produces more than 125,000 barrels of beer at their Richmond facility.
Schoonover, who currently serves as bar manager at the whiskey-focused bar, will take over for departing beverage director Parker Girard.
The duo launched the Brooklyn brewpub over the weekend, offering a limited selection of Bravern’s beers with plans to expand to over a dozen selections in time.
Walker joins the California-based spirits importer after working in strategic retail programming and business development for parent company Young’s Market Company since 2010.
Kane joins the beer distributor lobbying group after serving as senior director of communications for the American Beverage Association, having previously worked at the White House and U.S. Department of the Treasury.
Beedle, formerly of The NoMad and Old World Hospitality, will serve as beverage director at the new vegan restaurant. The cocktail program focuses on avoiding waste by reusing ingredients, as well as plenty of housemade ingredients.
The cocktail bar, housed inside the Alexandria Hotel, is modeled on a late-19th century Parisian salon. Lee serves as bar director, and has designed a cocktail program centered around house-made amari, vermouths, and liqueurs.
McLain, formerly the distiller at Springfield, Oregon’s Swallowtail Spirits, will serve as master distiller for the soon-to-open combination distillery and restaurant. McLain intends to make gin, vodka, whiskey, and rum, as well as seasonal offerings like brandy.
Barrett joins the Central Coast, California-based wine company after working for Domaine Chanson in Beaune, France. She will work under director of winemaking Clay Brock.
Josenhans, food and beverage director for the U.S. Grant Hotel, is behind the soon-to-open cocktail bar within the hotel that serves as a tribute to the legendary post-Prohibition bar that was housed in the hotel. The bar will offer a variety of punch bowls as well as beer, wine, and other cocktails, and is set to open in late October.
Schmitt joined the company, which controls a network of beverage distributors in California, in 2016, serving as chief operating officer. He will take over for outgoing chief executive Mark Ramer on January 1, 2019.
Valdez got his start in the wine industry as a vineyard manager, and founded his Sonoma County winery in 2004, eventually turning winemaking responsibilities over to his daughter Elizabeth in 2016. Valdez was 49 years old.
Savage joins the Walla Walla, Washington-based winery after serving as vice president and director of supplier relations for New York-based Kobrand Corp. She will replace longtime general manager Debbie Frol, who is set to retire at the end of 2018. (Press Release)
Fischer is assuming the newly-created role at the Napa Valley-based winery after serving as director of winemaking at Banshee Wines. He will oversee small and micro lot winemaking, as well as managing research in areas like yeast, irrigation, and clonal selection.
Borsman will serve as beverage director for the soon-to-open French restaurant, which will focus on the classic dishes of Lyon. Drink offerings will focus on French wines, but with beer, cider, and cocktails also available. Bar Lyon is slated to open on September 14.
Fernandez will serve as bar manager for the new restaurant, which focuses on Japanese-Peruvian cuisine. Fernandez will incorporate pisco heavily, as well as ingredients such as corn, salted plum, and yuzu which are featured in dishes. Kaiyo is set to open this week.
Chu serves as the bar manager at the cocktail bar, which features twelve signature cocktails named after the Chinese zodiac. Chu previously partnered with co-owner I-Miun Liu on the similarly-themed cocktail bar Dynasty Room, also in Seattle.
Conti previously held the title of vice president of sales for the beverage giant’s Ohio operation. In his new role he’ll report to Pete McLaughlin, executive vice president for Ohio and Kentucky.
Messina joined the spirits company in 2016 from Coca Cola, and will take over as chief marketing officer at Uber.
The former Green Berets, who served in Afghanistan, currently are producing their bourbon at another location, but hope to open the distillery this winter.
The two will handle brewing for the Schenectady, New York brewery, which aims to open later this year with the capacity to brew 4,000 barrels of beer, with the ability to handle another 10,000 barrels of contract brewing.
Manlove, who previously managed similar rooftop bar The Nest, will serve as general manager for the rooftop bar for the new Charter Hotel, offering original cocktails featuring local ingredients.
Eaves has been at the helm of the project to renovate the historic but derelict Old Taylor distillery since 2015. The 113-acre property is set to open to the public on September 19.
Ward joins the international spirits company after serving as vice president, division manager for Edrington Americas, and will help secure and service national and regional accounts for Quintessential’s various spirits brands.
Zouad will oversee the beverage program as chef David Bouhadana transforms the lobby bar at Hotel 32 32. He will also hold Sake Club events on site. The space is set to open in mid-November.
Tobin joins the wholesale arm of the wine importer from fellow importer Worldwide Wines, and will look to expand sales within his home market.
The restaurant-slash-cocktail bar will offer a 12-course menu with cocktail pairings, sometimes in the same glass. Mon Li will have only 12 seats, and is slated to open on October 11.
Hairston, after stints running Le DeSales and Bar Pilar, is now helming the beverage program at the bar located inside the Hotel Monaco.
The Columbian-American billionaire, who is also a major shareholder in Anheuser-Busch InBev, purchased the minority stake in the iconic Bordeaux winery, with the total estate being valued at one billion euros.
Coyne was previously the chief financial officer at Potbelly Corporation, and will oversee finances for the wine and food service company, which has restaurants in 9 states and produces over 500,000 cases of wine from Washington, Oregon, and California.
Thorpe, who spent 21 months with the brewing giant, will be replaced by current chairman Eugene Kashper. Kashper previously served as chief executive from 2014 to 2016.
Lewis, formerly vice president and general counsel at Smoothie King Franchises, Inc. will oversee operations for the over 300 locations of the combination painting studio and bar. Founders Cathy Deano and Renee Maloney will remain with the company but no longer oversee day-to-day operations.
Rosenblum, a champion of California Zinfandel, founded the eponymous Rosenblum Cellars in 1978, eventually selling to Diageo in 2008. Shortly thereafter he founded Rock Wall Winery, working with his daughter Shauna. Rosenblum was 74 years old.
Cooke will compile a list of over 200 bottles from regions throughout the world for the upcoming modern fine-dining restaurant, slated to open later in September in downtown Detroit.
Tyler Alden, Scott Barber, Peter Bothwell, Dana Gaiser, Morgan Harris, Andrey Ivanov, Maximilian Kast, Douglas Kim, James Lechner, Jane Lopes, Steven McDonald, Vincent Morrow, Elton Nichols, Robert Ord, Joshua Orr, Dan Pilkey, Christopher Ramelb, Steven Robinson, Justin Timsit, Mia Van De Water, Greg Van Wagner, Steven Washuta, Jessica Waugh, and Jill Zimorski all earned the honor through passing the rigorous three-part examination.
Valencia will serve as North American beverage director for London-based hotel chain the Hoxton, which will open its first location this weekend. Valencia has designed the cocktail program for the all-day restaurant in the hotel’s lobby.
Harden joins the Napa Valley-based winery after working as the Bordeaux varietal winemaker at Robert Mondavi. He will take over production of Nickel & Nickel’s portfolio of single-vineyard Cabernet Sauvignons.
The all-day wine bar will offer over 30 wines by the glass, each of which will be $5 before 5 pm. This will be the company’s second location in Texas and ninth overall, and it is set to open in 2019.
Green will lead the U.S. sales team for the New York-based wine importer and marketing agent as they look to grow sales and increase presence in the American market. Green was previously the division manager of the Genesis sales division of Palm Bay International.
McKechnie will work with malt master David Stewart to maintain quality and consistency in bottlings and will manage the currently maturing stocks. She was previously working for parent company William Grant & Sons as a whisky technologist.
Tarpey’s Richmond, Virginia-based brewery has two existing brewpubs in Richmond, but will expand to the Norfolk location in spring of 2019.
The bar management duo have launched their latest venture inside food and drink collective The Churchill, offering Latin-themed drinks like frozen piña coladas and plenty of rum and agave based beverages, all inside a used shipping container.
Americans Olga Karapanou Crawford, Lindsay Pomeroy, and Nicolas Quillé earned the honor alongside Elsa Macdonald of Canada, Barbara Drew, Regine Lee, Thomas Parker and Tim Triptree of the UK, Job de Swart of the Netherlands, and Almudena Alberca of Spain, bringing the global total of Masters of Wine to 380.
Whitehead has designed cocktails to match the aesthetic of the moody, deep sea-themed bar, offering both classics and original cocktails in the space, opened by chef Renee Erickson. It is housed within the newly-opened Amazon Spheres.
Rinaldi was one of the most acclaimed producers of Barolo and a fierce advocate for the region’s traditional winemaking methods. His wife Annalisa and daughters Carlotta and Marta will continue running the winery, as they had during his illness. Rinaldi was 69 years old.
The wine, beer, and spirits shop will also offer classes, including Wine and Spirits Education Trust certification. Stevens, a former sommelier, also owns an Amanti Vino in Montclair, New Jersey.
Van Treese joins the online wine retail website after serving as director of wine at the Napa Valley-based Bounty Hunter Rare Wine and Spirits. He will assist in launching its newest online venture, First Bottle, which debuts in September.
The bar, which replaces the recently-shuttered The Getaway, will emphasize classic cocktails that features Sherry, Madeira, and Fernet Branca.
Mathew purchased the brewery and distillery in July along with co-owner Kay Foster, and closed it down in order to do significant renovations. They anticipate reopening in late fall.
Phillips will oversee the cocktail and spirits program at the pizza-focused restaurant, which is set to re-open under new ownership in September after former owner Charlie Hallowell sold it amid controversy.
Segelbaum is the corporate wine director for Starr Restaurants, which is partnering with New York-based restaurateur Joe Carroll, who operates the original location in Brooklyn. It will offer 35 wines by the glass including some eclectic offerings from Turkey, Hungary, and Bolivia. St. Anselem is set to open on September 10.
Dorf’s partnership with the New York baseball franchise will result in the first wine bar inside the stadium, and will offer wines produced at the Manhattan location.
Padilla will assume the newly-created role with the Santa Barbara County winery. He previously held the role of vice president of winery sales and business development. He will focus on sales growth and customer acquisition.
Cherry Block Craft Butcher & Kitchen will be housed within the new Bravery Chef Hall, which is set to open in December of 2018. Diners will also be able to purchase retail cuts of meat.
Jaeger, formerly the chief executive of C. Mondavi & Family, will take the helm at the Napa Valley winery starting on October 1 following the retirement of current president Bruce Cakebread.
Mesa will helm the cocktail bar at the soon-to-open outpost, which has two sister locations in Miami. Pisco-based cocktails will be the focus of the bar program.
Fabian, who for the past three-and-a-half years worked with contract breweries, will soon be able to focus on more experimental beer styles. The space is set to open in the next two months.
McCrea, whose parents founded the iconic Napa Valley winery 70 years ago, will join the advisory board for the Napa Valley agriculture company, while his daughter Sarah will join the executive team. The McCreas will retain a stake in Stony Hill Vineyard.
Pendarvis, who owns several other restaurants in coffee shops in the state capitol, will aim for a moody and dark vibe for the whiskey-focused bar, which takes its name from a former employee who was killed in a car crash last year.
The co-owners will look to launch their first large-scale public space in early 2019, in addition to a small taproom in San Francisco’s Ferry Building. They’ll operate a full-service restaurant, but keep brewing operations in the Presidio.
The bottle shop is an adjunct to the recently-opened Tesse, and will offer over 1000 different wines ranging from $15 to several thousand dollars. The space will also host private events and act as an additional dining room for Tesse on busy nights.
De Santos has partnered with chef Khai Vu on the wine bar, which just received its liquor license, allowing him to offer wine, sake, beer, and sangria, to pair with the Japanese-influenced Spanish and Latin dishes.
Becerra will serve as beverage director at Treadwell Park, which will aim to celebrate female contributions to beer throughout history. This will be the third Manhattan location for the beer hall, but the first with the feminist theme.
The Santa Barbara County-based winery named Kelly Howell as south central division manager and Gerry Catanzano as northeast division manager. Howell most recently served as vice president of sales – strategic and national accounts at Purple Wine + Spirits, while Catanzano was northeast divisional manager for Mendocino Wine Company.
Guerra joins the Napa Valley-based winery after serving as chief sales and marketing officer for nearly eight years at Terravant Wine Company. He will oversee all aspects of sales and marketing for the winery.
Foley, the winemaker at Napa Valley’s Foley Johnson Winery and the son of vintner and wine entrepreneur Bill Foley, died of natural causes on August 12. He was 31 years old.
Chopin Imports Limited names Jeffrey Dechiro vice president of sales
Dechiro has been with the spirits marketing company since 2012, previously serving as central region division vice president. In his new role, he will be responsible for all sales-related company activity. (Press Release)
Coburn, formerly of High West Distillery, will be producing vodka, gin, rum, whiskey, and more at the combination distillery, bar, and restaurant, which is set to open on August 25th.
Shine joins the Tennessee whiskey brand after over three decades in the beverage industry. The move comes as the whiskey rolls out in markets across the United States, as well as in the United Kingdom and Japan.
Baseler has spent 17 years at the helm of the Woodinville, Washington-based wine company, leading the company in adding an importing division as well as acquiring Stag’s Leap Wine Cellars. His retirement will take effect October 1st.
Mortensen will replace retiring longtime chief executive Ted Baseler at the Woodinville, Washington-based wine company. He previously worked for Philip Morris International, most recently as senior vice president, human resources.
Eagle joins the Santa Barbara County winery after serving as senior director of business development at Vintage Wine Estates. She will oversee construction of the new winery facility, as well as help shift the business towards estate wines and direct-to-consumer sales.
Berard joins the Seattle-based wine investment company after serving as regional sales manager for Dusted Valley in Walla Walla. She will oversee wholesale and account relationships across several northwestern states.
Sebastiani’s family founded the winery in 1989, and he served as president of the winery when it sold to an investment group in 2005. It is now owned by Vintage Wine Estates, in which Sebastiani’s Sonoma Brands purchased a minority stake. Sebastiani’s brother, Christopher, will serve as the winery’s general manager.
Saxon formerly served as bartender manager at The Violet Hour. She’ll work on a cocktail program that is both adventurous and comforting. Machine is slated to open mid-fall.
The wine bar and bottle shop will focus on small production natural wines, along with light snacks.
This will be the third stint as president of the collection of family-owned estates for de Billy, who is also the head of Champagne Pol Roger.
Scott McLeod joins Cuvaison Estate Wines as consulting winemaker
McLeod served as director of winemaking at Rubicon Estate for 18 years before starting his own consulting business in 2010. He will join the Napa Valley wine company to assist winemaker Steve Rogstad in evaluating winemaking and viticulture practices. Cuvaison has also hired Kelly Maher, formerly of Domaine Chandon, as consulting viticulturalist. (Press Release)
Morris joins the Edna Valley, California-based winery after serving as assistant winemaker at Central Coast winery Talley Vineyards. She will work with winemaker Frederic Delivert.
Coulter will team with his wife Lauren on the wine bar, which will offer 60 wines by the glass. This will be the fourth location for the Louisville, Kentucky-based tapas bar. Louvino is set to open on August 21.
Alison Surgeon named national sales manager at Rombauer Vineyards
Surgeon joined the iconic Napa Valley winery in 2004, most recently serving as northern California and Hawaii regional sales manager. That role will now be filled by Kristine Pederson, previously a senior account specialist with Monterey Bay Wine Company. (Press release)
Storicks will serve as general manager for the latest outpost of the Michael Mina steakhouse. In addition to a 350-bottle wine list, the restaurant will also feature a large selection of Tennessee whiskeys.
Silver Trident Winery promotes Mallory McEligot to director of membership & events
McEligot joined the Napa Valley-based winery in 2015 as membership & industry relations manager. (Press release)
Ghiringhelli will provide more personalized client contact for the Napa-based American arm of French cooperage Tonnellerie Vicard.
Little, formerly of Ultreia, will serve as bar manager at the Israeli restaurant, teaming with famed New Orleans chef Alon Shaya. Safta is set to open on Saturday, August 18.
Meznarich, of local distributor Victory Wine Group, is partnering with owner Brian Doke on the modern American restaurant. Meznarich will curate the bottle and glasspour list, as well as beers and cocktails. The two are also teaming up on the nearby wine bar La Grande Rue. Savoir is scheduled to open in November.
The wine bar will focus on the wines of southern Oregon’s Rogue, Applegate, and Illinois valleys. They will offer over 250 different wines by the glass and bottle.
Klobas had previously served as policy director for the wine region’s policy organization. The move comes as the 700-member organization restructures with a greater emphasis on outreach.
Mocanu, formerly the bar manager at Nickel City, has recruited several acclaimed bartenders from around the city to open the vacation-themed cocktail bar.
Pithon established his winery in 1978, eventually rehabilitating the abandoned Coteau des Treilles vineyard in Beaulieu-Sur-Layon. That vineyard, along with 15 other acres of vines and a négociant business, were included in the sale. Pithon will remain on as winemaker for the next several years.
Van Overstraeten, previously senior director of high end brands for AB in China, assumes the role as the beer giant separates marketing efforts among their many brands.
The wine club will offer wines from the restaurant’s 15,000 bottle list, as well as preferential reservations and in-home wine cellar consultations from the restaurant’s sommelier team.
Williams will serve as general manager and manage the beverage program for the 22nd-story bar, which features a karaoke room and a solarium. VU Rooftop Bar is set to open in September.
Schatz will oversee sparkling wine production and Latchford will manage custom crush client wines for the Summerland, British Columbia-based winemaking facility. They’ll work under head winemaker Matt Dumayne.
Johnson, who will serve as beverage director, will emphasize sparkling and white wines to pair with the raw bar items, as well as several flavors of vodka shooters. The restaurant is set to open August 15th.
Altomari joins the Lower Lake, California-based wine company after stints with Treasury Wine Estates and Southern Wine and Spirits. He will oversee sales and distribution throughout the US.
Rosner is the first female head bartender at the restaurant, housed inside the Four Seasons. She will attempt to integrate local and foraged ingredients in a similar manner to chef Drew Adams.
Hurst had served as chief executive officer at Healdsburg, California-based wine company Truett-Hurst, which sold to Seattle-based Precept Brands earlier this month. He will be replaced by co-founder Paul Dolan, who will serve as interim chief executive at Truett-Hurst.
Rellas, who co-founded the on-demand alcohol delivery service with his cousin Cody Rellas, will remain on the board of directors. The decision comes a month after Drizly acquired competitor Buttery.
Thomas, who spent a decade as the sommelier at the Red Lion Inn in Stockbridge, Massachusetts, is partnering with former Spirited Wines “wine guru” Tom Morrison on South Egremont Spirit Shoppe. They’ll feature wines from the Finger Lakes, Greece, the Canary Islands, and Croatia, in addition to Old World staples.
Shu will team with chef Sung Park on the West Village Korean-French fusion restaurant, which will emphasize smaller plates. It’s unclear as of yet what the focus of the wine program will be. The restaurant is set to open in October.
Saunders will work with distribution management and sales forces in both states for the wine import, sales, and marketing company.
Thorngate is also the vice president of operations, technical services for Constellation Brands. He will oversee the 12-member board that represents the professional society of over 2000 wineries, vineyards, and academic institutions.
Burch, formerly the chief marketing officer for Belvedere Vodka, has joined the South Carolina-based spirits company, which focuses mostly on bulk and private label production.
Jones will join the Boulder, Colorado-based brewery in December. She currently serves as master distiller, brewmaster, and American ambassador for Weyermann Specialty Malts, based in Bamberg, Germany.
Reitz joins the Zamora, California-based winery after serving as assistant winemaker at Napa Valley’s Bin to Bottle. He will work alongside head winemaker Dan Cederquist.
Betts, who founded the Oaxacan distillery in 2006, will remain a shareholder in Sombra Mezcal, as well as Astral Tequila, but will no longer run either.
Graham is teaming with her husband Tim, who will serve as chef, at the Midwestern-inspired restaurant, where she will oversee the beverage programs. Twain is set to open August 21.
Parkinson joins the Princeton, New Jersey-based restaurant after a 35-year career in the restaurant and hospitality industry. He’ll emphasize Champagne and other sparkling wines, but will still offer different wines from around the world.
Moll joins the California-based wine and brandy producer to oversee all marketing objectives and strategies. She previously served as a category marketing director at Campari America.
André Mack and Phoebe Damrosch to open & Sons, a wine bar in Brooklyn
Sommelier and winemaker André Mack of Maison Noir Wines and his life-and-business partner Phoebe Damrosch are set to open an American charcuterie and wine bar in Brooklyn’s Prospect-Lefferts Garden in October. The 22-seat venue will feature an all-American wine list focused on selections from the ’70s, ’80s, and ’90s, and a menu of charcuterie and cheeses from American producers.
Applbaum is currently the chief marketing officer for Patrón Spirits, which was aquired by Bacardi in May. He will be responsible for developing a global marketing strategy for the vodka brand.
McNeese will serve as general manager and wine director for the Provençal-themed restaurant, set to open in September.
Whitaker joined the Napa Valley-based winery in 2016 as enologist, but will now have a greater role in crafting the winery’s various bottlings.
Lasso will manage guest encounters for the iconic Napa Valley winery, as well as overseeing the guest relations team.
The pair will launch Noble Riot in September, with a focus on lesser-known grapes and appellations. Bowen is also the founder of the Colorado Natural Wine Consortium
Saulnier will not only run the wine program, but also service in the dining room, while bartender Julie Bélanger-Cateysson will run the spirits and cocktail program.
Eyer had previously been working for the biodynamic winery based in Oregon’s Willamette Valley as production coordinator. In his new role, he’ll have greater input on blending and bottle management decisions.
Corbett will helm the newly-formed joint venture between Spanish spirits company Zamora and New York-based Old Nassau Imports. Corbett previously served as senior vice president of sales at Rémy Cointreau USA.
Kane joins the spirits importer after serving as vice president, national sales manager for 3 Badge Beverage Corporation, and will oversee all aspects of company’s activities.
Small and co-owner Brian Moss are opening UnWined Wine Bar & Kitchen as an adjunct to their current wine shop, UnWined Wines & Spirits, in Westchester County. They’ll offer over 30 wines by the glass, as well as beer and spirits.
The “Expérience des Terroirs” will offer virtual tours of famed French estates, guided tastings, and wines for purchase, starting on August 31.
Diamond-Ferdinandi, the beverage director for parent company Factory Place Hospitality, has designed a list that focuses on affordable wines, particularly from southern Italy. The pizzeria is set to open in April 2019.
Dame will help promote the Paso Robles winery, which was founded in 2007, and focuses on Bordeaux varietals.
Fayard joins the Napa Valley-based winery after five years running his own brand and consulting business. Krupp Brothers made headlines when they sold the iconic Stage Coach Vineyard to E&J Gallo in 2017.
Kirchhoff has worked at the Napa Valley grape farming company for five years, and will serve as winemaker as they debut a winery and hospitality facility starting September 1.
Bauer, previously of Bay Grape in Oakland, California, will manage the addition to the Boise Co-op, focusing on Northwest wines from Idaho, Oregon, and Washington.
The wine bar will focus on offerings from California, with a particular emphasis on less-familiar regions like Ballard Canyon and the Santa Cruz Mountains.
Dorf’s newest combination wine bar and music venue will be the seventh for the company, set to open in 2019 in Philadelphia’s Fashion District.
Baker will oversee wine production for the Kelowna, British Columbia-based winery. He has been with the winery since 2013.
Healion joins the Hood River, Oregon-based winery after serving as northwest regional sales manager for Loosen Brothers.
Capparelli will oversee operations for the wine and spirits distribution giant in southern Florida. He has spent 14 years with the company, most recently as vice president of on-premise for south Florida.
Pantoja will help the Paso Robles, California-based winery expand its national presence. She previously served as vice president of national accounts for Purple Wine Company.
Díaz Muñoz joins the Napa Valley winery after spending over a decade at Jackson Family Wines. She will oversee winemaking and other operations for the Saint Helena winery and vineyard.
Kathuria, who was born in Argentina, previously served as operations manager at The Flow Wine Group. She will be responsible for interacting with trade professionals, opinion leaders, and consumers to further elevate the American perception of Argentine wine.
Hakof, who has been with the global beverage giant for nearly 20 years, will oversee the worldwide marketing of Pernod Ricard’s various winery holdings in Australia.
Norman Bonchick retires from 375 Park Avenue Spirits
Bonchick served as chairman and chief executive officer for the Lexington, Kentucky-based spirits importer, which he joined in 2004 (then known as Van Gogh Imports). He will be replaced by current president and chief operating officer Jason Schladenhauffen. (Press Release)
Delos, who previously oversaw winemaking at EnRoute in the Russian River Valley, will continue to manage winemaking at that label while adding oversight for four Napa Valley properties: Far Niente, Nickel & Nickel, Dolce, and Bella Union.
Howard previously served as director of beverage strategy with the Yard House restaurant chain. The move comes as Canarchy has recently acquired Los Angeles brewery Three Weavers and Dallas brewery Deep Ellum Brewing.
Kay, formerly of Chicago’s Alinea, will team with winemaker Chris Denesha to work with North Carolina-grown grapes across a wide range of varietals.
Bube will oversee wine programs throughout the restaurant company. He previously served as the central regional manager for wine importer Frederick Wildman & Sons.
All of the glass pours at the wine bar will be wines produced from female winemakers. Fortier also operates another wine bar, Haley.Henry, also located in Boston.
Alvarado, who joined the beverage giant in 2007, will provide leadership and strategic direction for all of the beer brand marketing teams.
Gibbs, who co-owns two other Los Angeles wine bars, wants to focus on wine pairings for sushi, though beer and sake will also be available.
Smith previously served as cellarmaster at the winery, which focuses on Bordeaux varietals and Syrah.
Martin will oversee all brewing and blending operations for the Portland, Oregon-based brewery. He has been with the brewery, which focuses on sour ales, since 2012.
Street started with the beverage company in 1956, eventually rising to president in 2000, a title he held until 2003. He also spent over 40 years on the company’s board of directors. Street was 79.
Porter Gilley will develop partnerships for the three brands run by vintner Michelle Baggett: Alpha Omega in Napa Valley, Tolosa in California’s Edna Valley, and Perinet in Priorat, Spain.
Katie Nelson named senior director of winemaking at Columbia Crest
Nelson had previously worked for parent company Ste. Michelle Wine Estates, and will now assume full winemaking duties for the entire range of wines produced at the Washington winery. She was most recently assistant winemaker at Seattle-based Charles Smith Wines.
Mahle, who founded the Sonoma Valley winery in 2006, sold his 50% stake in the business to Terroir, his partner company. He will focus on his own Sonoma Coast brand, Pax.
Steven Howard was also named southeast regional sales manager for the company, which includes holdings throughout California’s Central Coast.
Villa, the creator of Blue Moon, left MillerCoors in January. He will serve as brewmaster for the new brewery, but intends to turn it over to his daughter Catherine, who currently serves as manager of operations.
Arnold, the sommelier for restaurant group Lettuce Entertain You, will work with fellow sommelier Richard Hanauer on the wine list. The list will feature about 100 wines, most of which are European, and will offer around 25 wines by the glass.
Peterson joins the Willamette Valley-based biodynamic winery after serving as the viticulturalist at A to Z Wineworks, also located in Willamette Valley.
Weselak, who had been serving as controller for the Eugene, Oregon-based craft brewery, replaces the recently-departed Nigel Francisco in the role.
Kislak joins the Napa Valley-based wine company after serving as vice president of marketing at Del Frisco’s Restaurant Group. She will oversee marketing, public relations, digital strategy, and hospitality for Crimson.
Robinson is pairing with chef Terry White, who is also his partner at their current restaurant, Sage, which is also located in Tallahassee.
Roberts joins the Armada, Michigan-based cidery from the Portland, Oregon-based Craft Brew Alliance, where he also worked in a sales and marketing capacity. He’ll oversee growth initiatives for the cidery, which recently greatly expanded production.
Frank, formerly of Ava Gene’s and Dame, has opened her small-scale wine bar, which doesn’t have a bottle list, but offers 20-25 natural and small production wines by the glass.
Rosoff’s wine program focuses on affordable European wines, including an “Islands & Volcanos” section of the list, while still offering a few domestic bottlings.
Wylie, the winemaker for Va Piano Vineyards, is launching the wine country resort and restaurant with acclaimed Seattle chef Jason Wilson, with an emphasis on local ingredients and wines, beer, and spirits.
Traynor will serve as beverage director for the soon-to-open fine dining establishment, which will offer wine pairings to go with the 12-to-15 course tasting menu designed by chef Matt Kerney.
Potter, who joined the producer of Samuel Adams in 2016, will step away on July 31. The search for Potter’s replacement is already underway.
Korsmo will take the helm of the national trade organization representing wine and spirits wholesalers in mid-September.
Jackson will serve as west coast division manager and Jones as southwest regional manager for the Santa Barbara County-based wine producer.
Munson will join the trade organization after serving as director of communications and digital for Moët Hennessy. She replaces the recently-retired Patsy McGaughy in the role.
Bartee joins the Windsor, California-based producer of Californian and German wines to oversee expansion into the Texas market, as well as export channels.
Guggino joins the California wine company after having spent almost two decades with Constellation Brands in a number of roles, most recently as vice president of super/ultra-premium & import wines.
Lemmon was one of the early pioneers in Monterey County, having planted his 72-acre vineyard in 1975. Lemmon stepped away from the winery in 2007, turning it over to his family.
Cadamatre is returning to the winery after serving as a part of the winemaking team from 2013-2015. She most recently worked as a winemaker at 240 Days, in New York’s Finger Lakes region.
Janssens assumes the newly-created role after previously serving as director of winemaking for the Napa Valley winery. Janssens first joined the winery in 1978 as a lab enologist, later serving as director of production for Opus One Winery.
Atcharawan’s modern take on classic Thai food will feature a wine list focusing on Riesling, Champagne, and Chablis.
Clape helped put the Northern Rhône village of Cornas on the map as a source for world-class Syrah over decades of winemaking. He was 93 years old.
Jensen will assume responsibility for in 11 western states for the Sonoma County-based winery. He previously managed several different spirits portfolios for Southern Wine & Spirits.
Dellar will work with founder Tor Kenward on the all aspects of the company’s wines, which focus on single-vineyard Napa Valley Chardonnay and Cabernet Sauvignon. Deller was previously the chief wine officer for Wine Access.
The move comes as the beer giant splits its craft and import beer divisions into two separate units. Szpigel will assume the title of president of craft in overseeing the twelve breweries that comprise Anheuser-Busch’s craft beer portfolio.
Olson will partner with chef Jeffrey Kessenich on the restaurant, which will offer two different tasting menus. In keeping with the Northwest focus of the restaurant, Olson will offer plenty of Northwest wine in addition to global selections.
Navarro, who also works at the iconic Wally’s Wine & Spirits in Los Angeles, will work to elevate the wine programs throughout the property, whether in-suite or while dining.
Suderman will also serve as the general manager for the bar within the Royal Hawaiian Hotel. He’ll offer both tiki drinks and a selection of higher-end wines by the glass via the Cruvinet system.
Skakun, will also serve as general manager, is teaming with restaurateur Jen Agg on the revamp for the restaurant, which closed in 2015. He currently runs the wine program at Agg’s wine bar Grey Gardens.
Roblee joins the Napa Valley-based winery after previous stints at Round Pond and Sequoia Grove Winery. She’ll work alongside director of winemaking Greg Kitchens on the range of brands the company produces.
Cailan will be teaming with his brother, chef Alvin Cailan, on the comfort food-focused restaurant. Cailan’s wine list will focus on small production biodynamic wines from Europe and California.
Battat will serve as national accounts manager and Steinhauser as Midwest sales manager for the Napa Valley-based winery and agricultural enterprise.
Shull is the grandson of the Santa Ynez Valley, California-based winery’s founder, Fess Parker. He’ll support key accounts and expand consumer-facing events nationwide.
Nichols has served as sommelier at the iconic Seattle restaurant for five years, and will now assume greater responsibility for the restaurant’s wine program and cellar.
Stein will move from the original location of the retail wine shop and bar to the new location when it opens in the spring of 2019. As with the initial location, the focus will be on small-production, low-intervention wines.
Holmes, formerly of Jim Beam, will take over distilling duties at the Blanco, Texas-based distillery, which is set to break ground on a new barrelhouse later this year.
Carey, who also currently serves as senior vice president, general council, beer division for the beverage giant, will take on the additional role of leading a diversity and inclusion team, as well as shaping the company’s diversity policy.
Anderson is an area native who spent the previous four years working at top New Orleans bars like Cane & Table and Cure, and will look to update the Southern restaurant’s bar program.
Kroll joined the beer giant in 2012 as vice president in charge of U.S. marketing, and assumed his current role in 2015. He will leave effective July 27, and the search for a replacement is already underway.
Brent Stone promoted to chief operating officer at King Estate
Stone, who also serves as winemaker for the Willamette Valley winery, will now oversee day-to-day operations. He has been with King Estate since 2011.
The wine and beer bar emphasizes wines from fringe regions like Slovenia and the Canary Islands, as well as some popular California wines.
Paillard, who has served over 20 years in the role, is leaving after Champagne house Champagne Palmer signed a distribution deal with Constellation Brands, in defiance of a custom that Champagne producers avoid doing business with companies that label non-Champagne wines as Champagne.
Gallo is the son of current president and chief executive Joseph Gallo, and the grandson of founder Ernest Gallo. He is slated to take over as president and chief executive in 2020, and previously served as the vice president and general manager of the international wine marketing company’s spirits division.
Parsons will helm the beverage program as former beverage manager Michael Philips assumes the beverage director position for the Tatsu-ya restaurant company.
Wheatley previously held the title of executive vice president of sales and marketing for the wine company, with holdings in California, Oregon, and Washington.
Barros, who previously interned alongside Josep Roca of El Cellar de Can Roca in Girona, Spain, will look to broaden the wine list at the fine dining Spanish restaurant. Her focus will be on natural and esoteric selections.
Llanes, a long-time wine industry veteran in Houston, will focus on Old World wines, with over 100 being available by the glass, as well as another dozen wines on tap.
Menetre joins the Fort Collins, Colorado-based spirits company after previously serving as the vice president of sales for New Belgium Brewing Company.
Bussières-Fournel is a co-owner of the new seasonally focused restaurant, and will be heading the beverage program as one of the only restaurants in the area to have a dedicated wine list.
Pierce was previously involved in winemaking at Black Hills Estate Winery in Oliver, BC. He will oversee winemaking for several labels, include TIME Winery, Evolve Cellars, and McWatters Collection.
Sommelier Spencer Wolff named executive chef at Sterling Vineyards in Calistoga, California
Wolff will oversee food and wine pairing experiences for visitors to the Napa winery, as well as serving trade members who visit the estate. (Press Release)
Whitt joined the Indianapolis-based brewery as a minority partner in 2016, and will retain his ownership stake despite stepping back from day-to-day operations.
The bar, from the two D.C. bar veterans, offers an array of beverages from Champagnes to a wide selection of whiskies to 90s favorites, like Goldschlager and Rumple Minze.
Ribaudo served as president and chief executive at Austin Nichols & Co., which was purchased by Pernod Ricard in 1980. He also served as president of Boulevard Distillers and Importers. He was 82.
The couple has worked at a number of wineries in Washington state, and will emphasize locals wines available by the glass and bottle.
Sparkman Cellars and DeLille Cellars will share the vacant brewery space with an as-yet-unnamed restaurant partner as they attempt to create a food and wine event space, set to open by the end of the year.
Fineman and Gaither have designed eclectic pairings around the upscale Korean tasting menu. The venue previously functioned as a private club, but will now open to the public on July 12.
Milligan will take over operations at the New York-based French wine import company his father founded in 1995, after having previously served as the company’s vice president.
The couple had operated Grimm Artisanal Ales out of a number of different East Coast brewing facilities over the last five years, but have now opened a brewery and taproom in Williamsburg.
Hastings has served as the head sommelier at New York’s Del Posto and the corporate beverage director for Jean-Georges Vongerichten. He’ll look to develop the wine lists at Houston restaurants The Tasting Room and Max’s Wine Dive, as well as to create a retail program.
Brooks, in partnering with executive chef Claudette Zepeda-Wilkins on the regional Mexican restaurant, has emphasized Mexican wines and female winemakers along with a large selection of agave spirits.
Pastuszak, who is also the wine director at New York City’s The NoMad Restaurant, is releasing the canned sparkling wine, called Vinny, which is a blend of riesling and grüner veltliner.
Cassidy has spent over two decades with the distribution giant, most recently as vice president and general manager for south Florida. He’ll replace Gene Sullivan, who was recently promoted to President, East Region.
Foley, previously the winemaker and general manager at Foley Sonoma Winery, will take over the winemaking reins at the Healdsburg, California-based winery owned by her parents Bill and Carol Foley.
To pair with the handmade pasta focus of the Italian restaurant, Lopus, who also serves as general manager, has focused almost exclusively on Italian wines, with two dozen available by the glass and another 100 or so bottle selections.
Dempsey will oversee operations at The Room, the St. Helena, California tasting room for the Napa Valley winery. Previously, Dempsey served as assistant tasting room manager at Trinitas Cellars, also in Napa Valley.
Beck has repurposed an Enomatic machine to ensure that guests can get optimal freshness across a wide range of sakes.
McClure, formerly director of wine and beverage at the Greenbrier resort in West Virginia, will oversee the beverage programs at the company’s five Jeff Ruby Steakhouse locations, as well as two other Cincinnati restaurants.
Brady most recently served as sommelier at Tom Colicchio’s Temple Court. He’ll work to promote the wines of New York State in New York City, eventually branching out to other East Coast cities and international markets.
Corcoran, who started as a server with the company, will oversee and improve the wine programs at the company’s various location.
Trone won an eight-way primary to secure the Democratic nomination for Maryland’s 6th Congressional District. He’ll face Republican Amie Hoeber in the November general election.
Arnold, formerly of Booker and Dax, and Lee, formerly of PDT, are focusing on highly complicated and technique-driven cocktails, including milk-washed spirits and acid-adjusting juices.
Wilde recently left the Sager + Wilde, the fine wine bar she founded. Her new venture will function as a co-working space during daytime hours before converting into a wine bar in the evenings.
Bartra joins the beverage giant after serving as chief information officer at DHL Global Forwarding. Bartra will look to accelerate Constellation’s digital agenda and gain a competitive advantage through technology.
The small cocktail bar will be situated underneath her father Rick Bayless’s Frontera Grill, and will emphasize a variety of Mexican medicinal herbs. Lanie Bayless serves as spirits director for the family’s restaurant group.
Diepholz joins the Napa Valley-based wine company after having previously served in the same capacity at Vintage Wine Estates.
Jelgersma purchased third-growth estate Château Giscours in 1995 and fifth-growth Château du Tertre in 1997, both in Margaux, and quickly became a pioneer in wine tourism in the region. He also owned a Tuscan estate named Caiarossa. Jelgersma was 79 years old.
The wine bar and retail shop will make sure that at least 60% of the wines offered are made by female winemakers when it opens next month.
Saulnier, formerly of Hoogan et Beaufort, will offer a selection of summery natural wines to pair with the grill-focused menu of chef William Cody.
Horton began growing grapes in the early 1980s, and in the late 1980s planted nearly 30 acres of grapes, including the first Viognier grown in Virginia. Horton also became the first Virginian to replant Norton, a native varietal that was ripped out during Prohibition. He was 73.
Rossignol, who also runs the beverage program at sister restaurant Le Fantôme, will focus on aperitif-based cocktails and wines to match with the restaurant’s tasting menu.
Poyser, who has been with the French Champagne house since 2014, will collaborate with distributors to develop on- and off-premise chain and national account business.
Pernice, the beverage director and a co-owner, will offer a list of 50 wines from the New World, with a strong emphasis on American wine, to go with a menu of classic American dishes.
Falcão Vieira, the vice president of Anheuser-Busch’s North American zone, replaces former A-B executive Michael Taylor, who left the company earlier this year.
Triptree will lead activities for the auction house in Asia, Continental Europe, and the Americas. He has been with Christie’s in the wine department since 2005.
Green and Teague, who previously launched the bitters-focused Amor y Amargo, will emphasize tea cocktails at the space within Middle Eastern eatery Local 92.
Ohler, formerly the lead sommelier at Republique, will offer wine, beer, and a selection of locally made snacks and groceries.
Smith joins the El Dorado County, California-based winery after a career as a winemaker in the Willamette Valley, including his own label, Eisold Smith.
Chaperon, currently the assistant winemaker for the iconic Champagne brand, will take over when current winemaker Richard Geoffroy retires at the end of 2018.
Cheek is a board member of Grupo Cuervo, which owns the spirits company. He will oversee operations when current chief executive officer Mark Teasdale departs in early July. Cheek was Proximo’s first chief executive in 2007.
Waterhouse, an enology professor and expert in wine chemistry, quality, and analysis, will oversee the institute which connects faculty and students with industry members and consumers, starting August 1.
Mellinger, formerly a sales representative at Standard Beverage, is building a list comprised of familiar favorites and a few novelties.
Teasdale, the former chief executive officer at the international spirits company, will bring his experience to the New York-based craft spirits company in an as-yet undefined role.
Meznarich, formerly a distributor for Victory Wine Group, intends to offer 30 wines by the glass and another 300 to 400 by the bottle when the wine bar and boutique shop opens this fall.
Mazanowski, co-owner with chef Jonathan Brooks, has developed a diverse list of wines from around the world at a wide range of price points, to compliment Brooks’ innovative food.
Reed will oversee the beverage program at the upcoming tiki bar with the owners of Ramen Tatsu-ya, which currently operates three Texas locations, with a fourth to come. Reed will be assisted by the company’s beverage director Michael Phillips and sake and shochu sommelier Bryan Masamitsu Parsons.
Mahlan, who is also the president of Diageo North America, will head the trade association representing producers and marketers of distilled spirits in the United States.
Lacap will serve as bar manager, designing a beverage program for the upcoming French bistro. The bistro will feature an absinthe tower, a collection of Cognac and Armagnac, and natural wines.
Broshious will focus on a global selection of edgy wines, new producers, and playful varietals, with a smattering of classic wines for special occasions.
The Louisville, Kentucky-based distillery was built in the same building that housed the original production nearly 150 years ago. The space will also house an exhibit on the history of bourbon, as well as the Brown-Forman cooperage.
Indelicato, president and chief executive officer of Delicato Family Vineyards, will serve as the head of the California wine industry advocacy group for the next fiscal year.
LeDrew joined the wine importer and producer last year as president of winery operations, but in her new role will oversee all day-to-day operations of the company as it attempts to expand worldwide growth and profitability.
Schwob will serve as general manager at the cocktail-focused eatery— the third he and chef Brad Wise have opened in the last three years. Fort Oak will also offer a deep selection of wines from around the world.
The restaurant, named after the road that runs through Napa Valley, will offer 150 bottles focusing on Pinot Noir, Cabernet Sauvignon, and Rhône varietals from California and Oregon, as well as 29 wines by the glass.
The restaurant will focus on lunch, but will have a large catering operation for on-site events, catering, and special events.
Keck will help launch fine dining spot March, casual European bistro Rosie Cannonball, and Montrose Cheese and Wine, a retail shop. All three will share a 15,000 bottle underground wine cellar, and are slated to debut in early 2019.
Hansen spent thirty years working in the California wine industry, eventually founding the Anderson Valley winery in 2010. He was 66.
Rodenstock rose to prominence by claiming to have uncovered a collection of wines once owned by Thomas Jefferson, wines later alleged to be fraudulent. Rosenstock was 76.
Ruiz, formerly at Dirty Habit, will run the drink program at the Michelin-starred restaurant, as well as their adjacent bar Dabney Cellar.
Murphy-Rodrigues joins the organization dedicated to promoting American-made Rhône varietal wines after having worked at a number of California wineries, as well as being active in the Paso Robles Rhone Rangers chapter.
The wine bar will feature a selection of Texas-made wines and beers, including several micro-production offerings.
The wine bar is named after Hervé Lescombes, the founder of St. Clair Winery, and features a selection of wines from the New Mexico-based producer, as well as a selection of local beers.
Bal will team with chef Jonny Lake on the as-yet-unnamed restaurant. The two spent twelve years working together at the world-famous Fat Duck, which both left earlier this year.
Marchesi is succeeding her father, Rudy Marchesi, at the Willamette Valley winery dedicated to biodynamic viticulture. She previously served as general manager of the winery.
Chin, formerly of Gary Danko, will serve as beverage and service director at the new restaurant, which will offer a 16-course tasting menu from chef and owner Tommy Cleary. Chin will offer wine pairings, as well as sake and shochu.
Wilson, one of the stars of the movie “Somm,” opened his first wine shop in Manhattan in late 2016. Railsback, formerly of RN74, will act as the shop’s director of operations. The shop will offer 500 labels on the shelf and more than 3,000 available online.
Timoney, who previously was chief executive at Heineken Ireland, becomes the first female chief executive at a major U.S. beer company. She has spent two decades with the global beer brand.
Marc Roberts will serve as vice president of control states, Canada, and strategic accounts, while Danny Primo will be the new vice president, commercial excellence, and execution. Both will report to Darren Doalson, newly-appointed managing director of North American sales.
Rastok will serve as beverage director at the steak-and-sushi restaurant set to open later this month.
Prater oversees cocktail design as well as beer and wine selection as the beverage director at the new Texas comfort food spot.
Boerema joins the company, with 14 locations on the East Coast, after serving as chief operating officer at California Pizza Kitchen. He’ll help facilitate growth and innovation as the company continues to expand.
Smith joins the McMinnville, Oregon-based winery to enhance visitor experiences and improve club member benefits. She previously held the same position at fellow Willamette Valley winery Saffron Fields.
Braun is partnering with chef Justin Woodward on OK Omens, a replacement for the recently-shuttered Cafe Castagna. It will focus on natural wine, both local and international, when it opens on June 11.
Calloway will serve as director of beverage operations at the new restaurant and bar—the first actually located inside a distillery on Kentucky’s Bourbon Trail. He’ll oversee a collection of extremely rare and old bourbons and other American whiskeys.
Burch joins the Dundee Hills, Oregon winery after serving as winemaker for Scott Paul Wines, also based in the Willamette Valley. In the role, Burch will oversee all aspects of the winemaking process.
Fineman and her husband, aspiring master sommelier Chris Gaither, are set to open Unfiltered, a wine bar and retail shop in San Francisco’s Dogpatch neighborhood in late summer or early fall.
Frerson, who was born and raised in Champagne, joined the sparkling wine house in 2002. She replaces Régis Camus, who will focus exclusively on the Rare Champagne, the house’s premium bottling.
Taylor, formerly vice president of mergers and acquisitions at Anheuser-Busch, joins the San Diego-based brewery after its sale last month to an investor group.
Cappelloni previously managed sustainability efforts for Francis Ford Coppola Wineries, and will assist the organization as it attempts to move towards 100% sustainably certified vineyards.
Ferrell previously served as chief financial officer for the Virginia-based wine importing and distribution company. He replaces David Townsend, who will remain on the board of directors.
Voit, who also owns and operates Harper Voit Wines, is now overseeing winemaking for the McMinnville, Oregon-based winery, whose founder Liz Chambers passed away unexpectedly earlier this year.
Fever-Tree USA names Charles Gibb North American chief executive officer
Gibb most recently served as president and chief executive at Belvedere Vodka. The move comes as the producer of tonic water and other mixers takes direct control of US operations. (Press Release)
LeMoine assumed the role with the Boulder, Colorado-based brewery in August 2017, months before it sold a 30% stake to Spanish brewing company Mahou San Miguel.
Stuart’s list leans heavily towards Italian and French wines to match the Mediterranean influence of the menu. Bar manager Morgan Mansur will also focus on pre-Prohibition cocktails.
Robins will run day-to-day operations at the shop, which she purchased along with two co-owners from longtime owner Victor Pugliese. Renovations included creating space for wine classes and events.
Varga, who has spent three decades with the premium spirits company and helmed it since 2003, will step down at the end of 2018. He’ll be replaced by current chief operating officer Lawson Whiting.
FitzGerald, currently the enologist for the Napa Valley winery, will now also oversee winemaking on the winery’s Chenin Blanc + Viognier white wine.
Belsito, formerly the chief executive officer at Voss of Norway, will lend 30 years of industry experience to the beverage investment and transformation firm.
O’Reilly joined the Pennsylvania brewery in 2002, transforming it into a regional power. He’s set to launch a new, as-yet-unnamed brewery project in Philadelphia as his next move.
Frank, formerly of Ava Gene’s and Dame, is set to debut Bar Norman in July. The wine bar will offer 20-25 wines by the glass with no bottle list.
Volpert, who also partners with chef Johnny Nunn at Verdigris, will serve as wine director at the new Italian restaurant. The emphasis will be on affordable wines from Italy, Spain, and the Pacific Northwest.
Brauer, formerly a senior executive at Pernod Ricard and Treasury Wine Estates, will head the company, which is the U.S.-based arm of Portuguese wine producer Sogrape Vinhos.
Miller, a veteran of New York icons Pegu and Death and Co., has designed new takes on classic tiki drinks for the 200-seat venue, set to open Friday May 25.
Turner joins the iconic Napa Valley winery after serving as the founder and chief executive officer of Carneros Associates, a strategic advisory firm. She is also the advisory board director for Women of the Vine & Spirits and a member of the Culinary Institute of America Society of Fellows.
Singh, who hosted the PBS Chicago television show for a decade, left in 2012 to pursue a career as a restaurateur.
Motz, who was previously the vice president of national retail accounts for the Grand Prairie, Texas-based wine and spirits distributor, will lead business development strategy with suppliers as well as sales leaders.
Sabia assumes the newly-created role after serving as chief marketing officer for the international beverage alcohol company’s beer division. In his new role, he’ll oversee marketing across the entire portfolio.
Ponnavoy, who previously served as deputy under longtime chef de cave Loïc Dupont, has been with the Champagne house since 2015. He will lead all winemaking efforts starting with the 2018 vintage.
The first iteration of the couple’s Santa Rosa, California wine bar was destroyed during last October’s devastating wildfire. The new version is set to open this coming October.
Philippe Melka named lead winemaker at Westwood Wines
Melka is an acclaimed winemaker and consultant famed for his work in Napa Valley. This venture, working with Pinot Noir and Rhône varietals for the Sonoma, California-based winery will be his first in Sonoma County. (Press Release)
Grossman, the restaurant’s beverage director and co-owner along with chef Harold Moore, is focusing on French wines and spirits at the newly opened all-day French cafe.
Graham joins the Eugene, Oregon-based brewery after serving as the area sales manager in Oregon and southwest Washington for Pabst Blue Ribbon.
Hollister also serves as the winemaker for St. Helena, California-based Hall & Walt Wines. The new brand will focus on Napa and Sonoma Zinfandel.
Shannon McGill will cover sales and distributing in New England for the Tualatin, Oregon-based wine company, while Brian Altomari will do the same in the Midwest.
Hernandez will lead the quality and manufacturing departments for the Sonoma County-based manufacturer of corks, glass, and wine packaging.
The wine bar, set to open on May 19, will offer over 130 different wines by the ounce, glass, or bottle across a wide range of price points and from all over the world.
Avina will also serve as general manager for the French bistro, with a list of wines made from French varietals in both California and France.
Costello was just named chief operating officer for the spirits company in February, and will now oversee operations in the United States and Canada.
Carvalho previously worked for coconut water brand Vita Coco before joining the spirits importer and distributor.
The new restaurant, occupying a space formerly inhabited by legendary New Orleans restaurant Maylie’s, will feature 30 wines on tap.
Keyes will head up a new global corporate affairs organization within the Louisville, Kentucky-based spirits company focusing on corporate social responsibility, government affairs, and corporate services.
Hayes has been with the the Louisville, Kentucky-based spirits company for 31 years, most recently serving as senior vice president, chief marketing officer.
Sadler joins the Walla Walla, Washington-based wineries after a similar stint at Tamarack Cellars, also in Walla Walla.
Canak, a Chicago restaurant veteran, will design a new spring cocktail menu as the restaurant, located within the InterContinental Chicago Miracle Mile hotel, rebrands it’s outdoor patio as Michael Jordan’s Steak House The Patio.
The upcoming wine bar, set to open this summer, is named after the first wife of Napoleon Bonaparte, a renowned wine collector. Broushious’s list will draw on contemporary Parisian wine culture for inspiration.
Carson, previously the sommelier and general manager at Mizuna, will be teaming with Mizuna’s former executive chef Ty Leon on the project at a stall in the Avanti F&B food hall.
Friedland will oversee the beverage programs at three different concepts, including Indianola, a European-style sit-down restaurant with a wine list that focuses on wines from Europe and the Southern Hemisphere, as well as some domestic offerings as well.
Ridge had held the position at the Eugene, Oregon-based brewery until May of last year. Ridge co-founded the brewery in 2006 with brewmaster Jamie Floyd. He’ll replace Cheryl Collins, who assumed the role in 2017 when Ridge previously stepped aside.
Robinson, formerly of Rum Club, had previously operated a weekly pop-up of the same name with Holdfast Dining, but will now cohabit a space with Holdfast as it prepares to open later this month.
Furth, an acclaimed lawyer, founded the Sonoma County winery in 1972, eventually expanding to more the 1,200 acres outside Windsor, California. He sold the winery to William Foley of Foley Family wines in 2010. Furth was 84 years old.
C. Mondavi & Family names Maria Steckler vice president of national accounts
Steckler joins the iconic Napa Valley wine company after serving as director of national accounts (off-premise) at Duckhorn Wine Company.
Rombauer founded his eponymous Napa Valley winery in 1980, and was best known for his Chardonnay. He was 83 years old.
The Establishment will feature wines from a 3,000-bottle cellar to pair with the seasonally changing menu at the seafood-focused restaurant, set to open later this week.
Smeltz, who has a strong background in natural wine, will oversee the wine programs at Estela and Cafe Altro Paradiso.
The wine bar and bistro draws inspiration from Catalonia, with an emphasis on natural wines from the region.
Coremin joins the Willamette Valley wine company after most recently serving as senior vice president at Precept Wine.
Kelso, previously of Wally’s Beverly Hills, will oversee the 425-bottle list with an emphasis on California, France, and Italy.
Johnson, the head sommelier at Keller’s the French Laundry, has designed a 100-bottle list for the restaurant on-board five different Seaborn luxury cruise ships.
Russell, who will also serve as general manager for the restaurant, has designed a list with a strong focus on Texas wine, complemented by other domestic and international bottles.
Victoria Ash to serve as national sales manager for Westwood Estate Wines
Ash, formerly the Pacific region manager for Purple Wine & Spirits, will oversee sales for the Sonoma Valley-based winery.
Cunniffe, a Chicago industry veteran, will handle all aspects of beverage service at the Italian restaurant located inside the JW Marriott.
Pearce, along with his wife Jackie, will offer a French-focused selection of wines and foods, as well as the ability to purchase wines at retail. They also own The Wine House in Fairfax, Virginia.
The family, along with daughter Kayla Thomas, will be making wines sourced from their family estate in North Escondido. A portion of bottle and glass sales will be donated to charity.
Nagengast has served as the the director of winemaking at the Monterey County winery since 2006.
Iadarola, who joined the iconic Napa Valley producer in 1998, will assume financial responsibility for all of the winery’s Napa Valley and Sonoma Coast holdings.
Coors, son of founder Pete Coors, will helm the 15,000-barrel experimental brewery, which operates under the larger auspices of MillerCoors.
Serrallés was the fifth generation of the distilling family, and served as president and chief executive from 1981 until 2017, bringing the products to the United States and other overseas markets. He was 83 years old.
The New Orleans restaurant focuses on modern Israeli cuisine, but Retif, the general manager, has selected wines from Europe and the Middle East. There is also a Champagne and caviar menu.
The space features both a bottle shop with a collection of natural and esoteric wines, as well as a space for a nine-course tasting menu with wine pairings.
Witting previously served as president, East Region for the distribution giant, and will now be charged with creating opportunities for growth throughout the company.
OK Omens will replace Cafe Castagna as the sister restaurant to the more fine dining Castagna, with an emphasis on older and more affordable bottles.
Camilleri, who passed his master sommelier examination in 2017, was most recently the head sommelier at The Five Fields in London.
Rudd owned a number of businesses in California besides the Santa Rosa-based wine company, including Distillery No. 209 in San Francisco, the Oakville Grocery, and PRESS restaurant in Napa Valley, as well as endowing the Rudd Center for Professional Wine Studies at the Culinary Institute of America in St. Helena. He was 76 years old.
Dunham Cellars promotes Robert Campisi to head winemaker
Campisi joined the Walla Walla, Washington-based winery in 2008 as a cellar worker, before being promoted to assistant winemaker in 2012. He will oversee all aspects of the winemaking process starting with the 2018 vintage. (Press Release)
Antony Graz Pradeep, Vitor Da Encarnacao Custodio, Marko Pejic, and Slaven Cosic will join the already-appointed Justin McAuliffe in rotating amongst the four ships
Cox will spearhead marketing efforts for the Scotch brand in North America. He joins Bacardi after serving as chief marketing officer and senior vice president at Stoli Group USA.
Pilkington has spent 24 years with the company, most recently serving as chief marketing officer for Diageo Europe.
Schubert, currently general manager for Diageo Continental Europe and Russia, will replace Tom Looney, who plans to retire.
Tschappat was formerly the wine director at Farmer’s Creekside Tavern and Inn in Le Roy, NY. His list will span the globe, with a focus on unheralded regions and grapes.
Humbrecht, owner of Domaine Zind-Humbrecht in Alsace, France, and the first French Master of Wine, will consult with the British Columbia winery on their expanded white wine program and transition to biodynamic farming.
Naasz will leave the national trade organization based in Washington, D.C. to join the lobbying firm Washington2 Advocates.
Cary was the winemaker at the Willamette Valley winery from 1991 until 2016, and was a fierce advocate for Pinot Noir from the Willamette Valley. He was 71 years of age.
Hélicoptère will feature a curated wine list from Bussières-Fournel to pair with dinners in the intimate 40-seat space, set to open late spring.
Both are veterans of the Houston bar scene, and will in part be focusing the cocktail program on poitín, Irish moonshine. Sommelier Shannon Nöelle Crow will run the wine list with an emphasis on sustainability. Poitín is set to open in mid-May.
Craig had previously served as sommelier at Culina within the hotel, but will now oversee wine service and training for the entire hotel.
Li, previously the chief sommelier at the restaurant company’s one Michelin-star Duddell’s, will oversee the wine programs for the 10 Hong Kong restaurants it operates.
Holbrook will oversee operations at the company’s two breweries in Fort Collins, Colorado and Asheville, North Carolina, as well as working to develop new recipes.
Bell is a co-owner of the Michigan craft brewery founded by her father, Larry Bell. She will remain a member of the board of directors.
Salazar, previously the managing director of the Culinary Institute of America – San Antonio, will oversee food and beverage programs at 550 properties around the world.
Maura will run the beverage program at the bar located inside The Jefferson hotel. She previously helped open hotel bars Sagamore Pendry and The Ivy in Baltimore, Maryland.
Jared Burns set to unveil new destination winery in Walla Walla, Washington
Burns, the founder and winemaker at Revelry Vintners, will unveil the nearly 12,000 square foot facility situated on 20 acres of farmland on May 4th. (Press Release)
Ohmer joins the Conroe, Texas brewery after founding Whole Foods Market Brewing Co., an in-store brewery for the grocery chain.
Ostrem joins the wine importer and marketer after working at A&B Imports in Seattle, Washington. She will focus on national and regional chain retailers based in the western U.S.
Ross and his partners Anh Mai and Lian Nguyen will accept pitches from bartenders hoping to land a spot in the upcoming Bravery Chef Hall, set to open this summer.
Bellini joins the spirits producer from Mast-Jägermeister U.S., where he most recently served as senior vice president of distribution and control state strategy and executive vice president, sales.
Brown was most recently the craft beer and spirits sales manager at United Distributors. He will partner with brewery co-founders Matt Shirah and Travis Herman as the brewery prepares to open a new facility later this year.
Jackson-Beckham, an avid home brewer, is also an assistant professor of communication studies at Randolph College in Lynchburg, Virginia.
Daddona, an advanced sommelier, previously served as the beverage director at the Boston Harbor Hotel. He’ll oversee the beverage programs at Deuxave, dbar, and Boston Chops for the restaurant company.
Winter will oversee winemaking for BARRA of Mendocino and Girasole Vineyards, as well as the company’s custom crush facility in Redwood Valley, California.
The Santa Barbara County winery announced Mike Jackson as chief sales officer and Tracey Mason as chief marketing and business development officer as they look to more than triple production by 2023.
Holmes joins the iconic Napa Valley winery after serving as regional sales director for the western U.S. at Jordan Vineyard & Winery.
Seger serves as executive bartender and corporate sommelier for the company, which is set to open theaters in Pasadena, California and Scottsdale, Arizona which offer in-seat dining and drink options.
Delaughter will serve as sommelier and general manager at Saint Germain, focusing on natural wines and other French bistro classics. Saint Germain is slated to open this summer.
Ewer joins the Seattle, Washington-based wine company with holdings in four western states after spending almost two decades with Young’s Market Company, most recently as senior vice president of business development for 10 western states.
Terry replaces Simon Marton, and previously served as head of marketing for the U.S. and Latin America. As a result, TWE is transferring their global marketing operations to the U.S. from Melbourne, Australia.
Lepeltier, the famed natural wine advocate and author, joins Arno Tronche and David Lillie in running the Tribeca restaurant and wine bar.
Brown created the online search tool in 1999, and will be replaced as chief executive by Julian Perry.
Friel, who has worked as a wine director and sommelier at several Boston restaurants, will offer 15 natural wines by the glass each week at the Bow Market, along with more by the bottle.
Housed in the new River’s Edge Hotel, her list offers over 120 bottles, with a particular emphasis on wines from the West Coast.
Heitz is the son of the iconic Napa winery’s founder Joe Heitz, and has served as winemaker since his father’s death in 2000. The move comes after the recent sale of the winery to billionaire Gaylon Lawrence Jr.
The move comes after the sudden sale of the iconic Napa Valley winery to billionaire Gaylon Lawrence Jr. Boyd has previously worked at Kendall-Jackson and Joseph Phelps Vineyards.
Bogue, who is also the wine director for the Ne Timeas Restaurant Group, will oversee the ever-changing list of both classic and modern wines to match the seasonal cuisine.
Rosenson and his father Bernard are turning the historic building into a boutique hotel, with hopes of opening in July.
The Sonoma County-based wine and spirits company named Barry Sheridan chief marketing officer, and Eric Gilliland as vice president of supply operations. Both are joining Purple after working for Treasury Wine Estates; Sheridan as senior vice president of marketing, Americas, and Gilliland as general manager of Beringer.
Abdelmaseh will also offer tapas and cigars in the space, along with twice-monthly wine tastings.
Pieropan took over his family’s winery in 1967, and for decades was among the few quality-minded producers in the Soave region, including producing the first-ever single vineyard Soave and the first oak-aged Soave. He was 71.
Kulich is teaming with chef Charlie Palmer on his second Napa restaurant after Charlie Palmer Steak Napa, where Kulich is the sommelier. The list will include both local and international wines.
Fischer joins the Oregon brewery after serving as the senior plant engineer for New Belgium. Deschutes recently announced plans to open a second brewery in Roanoke, Virginia in 2021.
Barnhart had been working for the national importer and distributor as vice president and general manager of Southern Glazer’s New England. In his new role, he’ll represent the company in governmental and regulatory matters in 12 states and the District of Columbia.
The wine bar is the second location for the concept, with 40 wines on tap ranging from $5 to $20 per glass.
The Canadian sommelier will manage the wine program for the Star Legend line, as well as conducting educational seminars and handling wine service on board.
Stevens worked in management and winemaking for Napa Valley icons like Freemark Abbey and Domaine Chandon, as well as teaching at Napa Valley College’s Viticulture and Winery Technology program. He was 57.
Lennon has been serving in an interim capacity for the Salt Lake City, Utah-based brewery since February, but will take on the role permanently on May 1.
The fried chicken restaurant will be the third restaurant for Bates and wife Isabel Bogadtke in Geneva, New York, in the heart of the Finger Lakes wine region. It’s set for a May 10th opening.
Argyle Winery names Robert Alstrin director of sales and marketing
Alstrin joins the Newburg, Oregon-based winery after more than 15 years working in the Willamette Valley wine industry. He’ll manage marketing and direct-to-consumer efforts for the winery, as well as guiding brand planning. (Press Release)
Gingerich, who previously oversaw the 28 restaurants and bars in Kimpton’s western US portfolio, will now do the same with the 80-plus establishments in the Americas, as well as helping to expand Kimpton’s international reach.
Brown was previously the wine director at Charlie Palmer Steak in Washington, DC. She’ll focus on wines from all over the globe at the combination on-premise and retail space, as well as in founding a wine club.
Kitchens joins the California producer of premium and bulk wine after serving as the western regional sales director for Terroir.
The small wine bar, decorated like a person’s home, currently offers 60 wines with plans to expand the list to over 400.
The iconic hillside restaurant will re-open later this month after a $10 million renovation with Coker running the wine and beverage departments.
Bitter, currently the vice president of operations for the California marketing group, will replace Nat DiBuduno, who is set to step down at the end of June.
Ayer and her husband Conor Dennehy will offer three- and seven-course tasting menus along with wine pairings at the soon-to-open restaurant, as well as Tuesday wine dinners.
The bar duo, who currently operate Horsefeather, will focus on tiki drinks in their new location, aiming to update the style iconic to the Bay Area.
Bowman assumes the role as the company, formerly Anchor Distilling, continues its transition after being purchased by Sapporo last year.
Quillé, formerly the general manager and head winemaker for Banfi Vintners’ Northwest portfolio, replaces Craig Williams in the role. Williams will remain a member of the board of directors for Crimson.
The two, along with chef Graham Long, are looking to find a permanent home for Gezellig, showcasing both iconic wines of the world as well as more esoteric selections.
Sampson joins the Colorado brewery after spending 22 years at Odell Brewing Co. He’ll oversee the sales team as well as long-term growth strategies.
Alessandro Boga new Italian portfolio specialist at Wilson Daniels
Boga will seek to expand national distribution for Italian wines at the New York-based importer. (LinkedIn)
The wine bar and tapas restaurant will focus on European and California wines, with an emphasis on flights of three wines for $10.
The Spanish restaurant, an update of the family’s two-decade-old Zazou, will feature a mix of European and domestic wines.
Current chief executive officer Dick Hampson will give way to incoming CEO Steven Spadarotto, though Hampson will remain chairman of the board. Current president Larry Maguire has been named vice chairman.
Timothy Persson, the former chief executive officer, will remain the proprietor and chairman, while former chief operating officer John Grant will be the new president and CEO for the Napa Valley-based wine company.
Spadarotto joins Far Niente from Francis Ford Coppola Presents, and will oversee the Napa and Russian River Valley luxury wineries.
Wilson opened his first wine store in Manhattan’s Tribeca neighborhood in late 2016. Sommelier Eric Railsback will be the director of operations for the San Francisco location, set to open in May.
Hugo also serves as the winemaker at Girard Napa Valley. He will work with Marco DiGiulio, the chief winemaker for Vintage Wine Estates, which owns both properties.
Spencer has served as program manager since 1999, and will now oversee all marketing and PR initiatives for the group representing over 750 grape growers and 85 wineries in the Lodi AVA.
Postino will offer 30 wines by the glass and another 40 or so by the bottle, along with local and national craft beers.
The newly reconfigured wine bar will focus on Champagne and other sparkling wines, with many available by the glass.
Driscoll was the longtime spirits buyer at the California retailer, but has chosen to join a Silicon Valley healthcare startup focused on curing cancer.
Kight, who is also the owner of California brands Quivira and La Folette as well as Australia’s Torbreck, will retain Larry McKenna as winemaker at the Martinborough estate.
Colfelt previously spent a decade working as a bartender and bar manager in Seattle, and has been brewing sake for the last few years. The brewery is set to open shortly.
Montoya, the wine manager, worked with national wine director Stephen Blevins on the list, which features 30 wines by the glass, including several high-end offerings.
Staub, a former Major League Baseball all-star, operated two restaurants in New York City, as well as the annual Rusty Staub Foundation Wine Auction and Dinner. He was 73 years old.
Lakow is teaming with her husband Jason and chef Eric Baker on the bistro with eclectic dishes and craft cocktails.
Galzignato, formerly the winemaker at Jada Vineyards in Paso Robles, joins the Napa Valley winery to focus on estate and single vineyard wines.
Matthew Owings new chief financial officer at Rombauer Vineyards
Owings joins the Napa Valley-based winery after most recently serving as the vice president of finance at Jackson Family Wines.
Riera, formerly of Wildair and Contra, will oversee the beverage program at the new Tribeca restaurant, focusing on natural wines and aperitifs.
Floyd will oversee the drinks programs throughout the hotel, including three separate restaurants and room service. The hotel is set to open in late spring.
Villa, the founder of Blue Moon, and his wife will aim to sell the drinks wherever legal. Villa retired from MillerCoors in January of this year.
Tavernaro, formerly of Zuma and Heritage Steak, will run the wine program at the new steakhouse inside the Palms Casino. Cody Frederickson will also manage the restaurant’s $3 million whiskey inventory.
Smith will work with new chef Erik Anderson to revamp the list, with a focus on fuller-bodied reds to match the richer fare. Smith had previously worked at Coi as a sommelier.
Chicago’s Belinda Chang will team with Seattle chef Maxime Bilet on a cruise through the French Riviera, while Katie Bell of New York’s Agern will join fellow Brooklynite chef Evan Hanczor on a cruise to Norway.
Fabrizio will oversee brewery operations for the company’s breweries nationwide. Previously, he’d worked for North American Breweries overseeing modernization efforts at Genesee Brewery in Rochester, New York.
Sommeliers Janice Dean and Eli Traverse to open wine bar in Seattle
Claret will feature over 200 bottles and more than 50 wines by the glass, including half-glass “duos” of each varietal on the list. It’s slated to open in April.
Blackburn joins the the New York-based importer after a prior stint as senior vice president at Diageo. Most recently he was a senior vice president at management consulting corporation BMC Strategic Associates.
Corina Davis, Joe Hattrup, Jordon McEntire, and JJ Williams will join the fund-raising and gift-giving organization. Hattrup farms 165 acres of grapes in Washington’s Yakima Valley, and Williams is the sales manager for Kiona Vineyard and Winery in Red Mountain, Washington.
O’Daniel had served as head distiller at the Louisville, Kentucky distillery since 2014. In January, Constellation Brands took a minority stake in the distillery.
Pietras will head a team of 16 sommeliers and look after a cellar of over 6,800 bottles for the soon-to-launch three floor fine dining restaurant.
Kelly will run the wine program at the new Silicon Valley restaurant, which aims to offer more casual fine dining to the high-tech crowd. He’s teaming with fellow French Laundry alum Anthony Secviar on the project.
Bogue will serve as the beverage director for the pop-up-turned-restaurant slated for an April opening, building a small list intended to turn over every few months.
Fetherson, the beverage director for Drink Company, will select wines for the dinners which will showcase Spero’s ideas for his upcoming restaurant Reverie.
Lindsay assumes the role after the New Hampshire brewery was sold last week to Runnymede Investments, a venture capital firm. Lindsay previously worked for Night Shift Brewing and the Boston Beer Company.
Ross and cocktail maven Linda Salinas will be teaming with chef Jonathan Levine on the expansion to his popular Houston restaurant, set to open this fall.
Bromberg will be designing pairings for the 10-course tasting menu at Avery in San Francisco, including an all-sake pairing option. The restaurant is slated to open on April 10.
The casual wine bar will be the companion to Fortgang and chef Gabriel Rucker’s Le Pigeon, with an expected opening in April.
Ziegler will work to expand wholesale activity for the Santa Barbara AVA-based producer of Bordeaux varietal wines.
Angelo joins the Los Angeles-based company after serving as a sales executive at Empire Merchants in New York, and will oversee national sales and distribution for the brand.
Schulze joins the St. Helena-based biodynamic vineyards and custom-crush facility after 10 years as a retail sales manager at Joseph Phelps.
Bill Seawright has been named senior vice president of the company’s East Division; Tim Daffin has been named vice president of the Central Division; and Barry Walsh has been named vice president of the West Division for the New York-based wholesaler and importer.
Wilsey joins the Napa-based wine company after service as the vice president of sales and marketing at Silverado Vineyards.
Jean-Marie Heins new chief marketing officer for Broken Shed Distilleries
Heins, a longtime executive at Sidney Frank Importing Co., was heavily involved in the launch and development of spirits brands like Grey Goose and Jagermeister. She will be in charge of the overall marketing strategy for the New Zealand-produced Broken Shed vodka.
Davis, the former beverage director at Staplehouse, will oversee day-to-day operations at the planned wine bar and bottle shop, set to open in mid-2019.
Haas, who founded the iconic Paso Robles winery in 1989, started in the wine trade in 1950, and was one of only four American members of the Académie Internationale du Vin. Haas was 90 years old.
Villani, the owner of InoVino, has designed a wine list featuring 30 wines by the glass, intended to showcase high-altitude alpine and volcanic Italian wines.
O’Brien, currently the beverage director at Kevin Gillespie’s Gunshow, is collaborating with the acclaimed chef on the upcoming cocktail and beer bar, which will highlight her innovative cocktails, including some made tableside.
The 15th iteration of the concept has launched in Denver, with over 400 mainly Spanish bottles on the list.
Welch spent 10 years at nearby wine bar and retail shop California Wine Merchant. Howell’s will emphasize value and high-quality food.
Hunter’s resignation comes as the company has seen its share price plummet in the wake of news that its profits had declined, and that it had failed to account for a major tax bill.
Alycia Mondavi, Angelina Mondavi, Giovanna Mondavi, Lia Mondavi, Lucio Mondavi, and Riana Mondavi, all members of the fourth generation (“G4”) of the Napa Valley wine family, will serve as brand ambassadors, and in some cases, as board members.
Guibert has been the tastings director at Decanter since 2001, as well as overseeing the Decanter World Wine Awards and Asia Wine Awards. In her new role, she’ll oversee wine business for the 28 business contained within the global portfolio.
Rossignol will partner with the owners of her current restaurant Le Fantôme on the project, which is set to open this spring with a list focused on customer education and minimal mark-ups.
Rabinovich has worked for the wine and spirits distributor since 1993, and will lead the company’s team focused on national sales for Constellation Brands.
The Angeleno Wine Company will be the first winery to open within the city in over 100 years, producing wines largely sourced from the nearby Agua Dulce region.
Meyer joins the Healdsburg, California-based winery after a tenure at Draxton wines, and will be taking over winemaking for both red and white wines.
Tsakalakis joins the online wine community and marketplace after serving as president of StubHub, and will look to further the company’s growth in wine sales.
Williamson joins the Yakima, Washington-based brewery after serving as the area sales manager for Sierra Nevada Brewing Co.
Heathcote will be head sommelier at the as-yet-unnamed new restaurant from French chef Laurent Tourondel, while Fabio Spinetti will serve as bar and beverage manager.
Reed had been serving as eastern division sales manager for the Napa Valley-based winery, and will now coordinate sales efforts nationwide.
Wildman had been the vice president and director of marketing for the New York-based wholesaler and importer since 2008.
Allard, who operated his own direct-to-consumer consulting service, will take over those operations for the Carneros producer of Chardonnay and Pinot Noir.
The Santa Rosa, California-based wine company promoted Erin Luby to vice president of tasting rooms and wine clubs, and Kimberly Benson to vice president, finance. Luby has been with the company since 2009, while Benson joined in 2014.
Gurela’s tasting room will focus exclusively on wines from California, with an emphasis on hard-to-find bottles from Napa. Guests will be able to sample up to 24 wines at a time.
Jen Rossi will head western regional sales and Desiree Walz will head midwest regional sales for the Napa Valley-based winery.
Compton joins the Eugene, Oregon-based brewery after serving as director of sales at Bell’s Brewing in Michigan, where he helped the brewery expand into 20 new states.
The gift is designed to support wine education at the Portland, Oregon-area college, with a new wine laboratory, as well as supporting a new Wine Studies degree.
Lyons, also the founder of global biotech company Alltech, entered the distilling industry in 1980 as the founder of the Lexington, Kentucky-based Alcohol School. Eventually, he opened Town Branch Distillery in Lexington, and in 2017 the Pearse Lyons Distillery in Dublin, Ireland. He was 73.
Swinkels, the brewmaster at La Trappe, will train and mentor the rest of the Brunswick Bierworks brewing staff.
Miradi’s 170-bottle list will feature mostly Spanish wines, with three different wine pairings available to match the 20-course tasting menu as well as a wide selection of half bottles.
The wine bar, which will live on as an online wine club, was noted for only serving imported wine in the middle of Sonoma County. Its final day of service will be March 31.
Morrison will be in charge of the global brand marketing and communications strategy for the producer of wine technology that allows for wine to be poured from a bottle without removing the cork.
Morandi’s wine list at Asaysia will compliment the menu of chef Larry Middlebrooks, and is the first of three restaurant concepts from owner Matt Palmer in the same venue.
Hahn was a pioneer in the Santa Lucia Highlands AVA, switching his vineyards from Cabernet Sauvignon to Pinot Noir in the early 2000s. Hahn was 81.
Gibbs, who recently opened Augustine wine bar across the street from the as-yet-unnamed project, intends to have a wine pairing to go with each item on chef Kimibuto Saito’s omakase menu.
Filipovic’s list at Mon Lapin, in Montreal’s Little Italy, features exclusively natural wine.
Burnsed joined the Centennial, Colorado-based brewery earlier this year after a stint at Mockery Brewing.
Fine, a long-time industry veteran, will oversee and direct national sales strategy for the US arm of the New Zealand-based winery.
Suckling will design and develop the wine offerings for all shipboard dining venues and bars, with the new program set to be in place by the end of 2018.
Salt, the former global head of strategy for Treasury Wine Estates, will report to president and founder Sir George Fistonich in running the day-to-day operations of the New Zealand winery.
Whine, who will also serve as general manager, will offer a list of 30-40 wines by the glass that changes weekly, with an emphasis on low-intervention winemaking.
The new Charleston, South Carolina venture is called Graft, and also will highlight Oyediran’s love of music.
Austin will helm the company, formerly George Dickel Distillery, as they look to add new spirits to the established George Dickel Brand. Austin was previously the commissioning engineer for Tullamore D.E.W.’s new grain distillery outside Dublin, Ireland.
Morin will helm a wine program that inherits bottles from the Stonehill Tavern, which previously occupied the space. Her wine list will focus on Bordeaux, Burgundy, and California wines.
The UK-based Dart is currently the director of wine for Pol Roger Portfolio.
The Washington, D.C.-based Hermann is the import-export program manager for wine, beer, and spirits at the Alcohol and Tobacco Tax and Trade Bureau (TTB).
The UK-based Milroy most recently managed retail sales for Domaine Direct.
The Vallejo, CA-based Reyes runs Sonoma’s Peter Paul Wines, as well as consulting with wine companies and teaching WSET classes.
Reynolds, who had previously been working as a server and part-time sommelier at chef John Tesar’s steakhouse, will run the wine and cocktail programs.
Maggie Campbell promoted to president of Privateer Rum
Campbell has been the head distiller at the Massachusetts distillery since 2012. In her new role, she’ll look to continue to grow the Privateer brand, as well as expand their stock of aged rums.
Finn, who started with the Lake County winery as a lab assistant in 2015, will work alongside legendary winemaker Jed Steele.
Drew will also serve as assistant general manager at the seafood restaurant. The wine list features classic European and West Coast wines.
Rush will serve as beverage director at the new fine-dining establishment in Lakeview, partnering with chef Debbie Gold.
The brothers have reworked the former Austrian cafe Freud into an pharmacy-themed bar emphasizing foams, essences, and elixirs.
Mathosian was previously in southern California sales for the Napa Valley-based producer of Atlas Peak Cabernet Sauvignon and Sauvignon Blanc.
The two hotel developers and wine collectors will focus on high-end California wines inside a space that was formerly St. Paul, Minnesota’s oldest fire station.
Ziebarth, the former head brewer at Adelbert’s, is set to open Oddwood Ales on March 1 with four wild ales aged in foeders.
Polen and Doughan’s Brooklyn Kura will open on Friday, featuring their sakes made entirely from American ingredients.
Orlando is also vice president of the government and public affairs firm Kaufman Zita Group, and will lead the guild as it attempts to advocate for the state’s craft breweries and brewpubs.
Murray joins the Cabernet Sauvignon-focused, Walla Walla-based winery after serving as the winemaker at Canoe Ridge Winery.
Hartmann plans to open his own brewery in Arkansas after spending the last 26 years working all around the country.
Dabbous and investor Evgeny Chichvarkin aim to create the UK’s most comprehensive wine list when they open in April.
The two LA-area wine vets’ new project, Mirabelle, will offer a range of wines by the glass as well as beer and spirits, together with simple snacks.
Trevaskis, former lead sommelier at Gauthier Soho, will manage the service and beverage programs at the central London hotel.
McLaren founded the event in 1985, serving to promote wines from Paso Robles and other Central Coast appellations. He was 75.
Maniace will run the wine program at the upcoming rustic Italian restaurant after a previous stint at Commonwealth, while Christopher Longoria, formerly of 1760 Restaurant, will be the bar director.
Woodford Reserve promotes Elizabeth McCall to assistant master distiller
McCall, previously a master taster for the Louisville distillery, will work under master distiller Chris Morris on product innovation and development.
Horton joins the Napa-based boutique winery after serving as wholesale and direct-to-consumer sales consultant at Continuum Estate.
Howe is partnering with chef John Paul Twomey on the global list, offering more than 100 different bottles.
The latest restaurant from the owners of New York establishments Charlie Bird and Pasquale Jones will feature a list dominated by wines from France and Italy.
Cohn joins the iconic Napa Valley winery after serving as the national sales director at Melville Winery in the Santa Rita Hills.
Slater, a former James Beard award winner, will work with chef Tom Power to expand and develop the restaurant’s wine dinners.
LaMontagne has spent the last three harvests with the Paso Robles winery, and will assist in managing cellar staff and interns, blending, and sensory evaluation.
Hedges, formerly the national sales manager at ROCO Winery in the Willamette Valley, will look to help grow the national presence of the Walla Walla, Washington-based winery.
Verratti, a Democrat, is the running mate of gubernatorial candidate Alec Ross. Verratti has never run for office before, but in addition to founding the brewery, she has served as a senior policy advisor for the U.S. Small Business Administration.
Sorensen’s restaurant helped bring Spanish food and wine to the forefront over 16 years in the East Colfax neighborhood.
Neumann’s program will feature vermouth on tap, cocktails, and a selection of mostly Spanish wines.
Blackwell’s new role with the Japanese restaurant when she was previously the assistant general manager comes after she received her certificiation through the Sake Service Institute International last December.
Thralls joined the Russian River-based winery in 2016 as director of marketing and business operations. In his new role, he will oversee all sales, marketing, hospitality, finance and business operations for the winery.
Senters joins the New York-based canned wine startup after working with canned-wine purveyor The Infinite Monkey Theorem.
Burwick assumes the title after longtime president Martin Roper announced plans to step down from the craft brewery later this year. Burwick most recently was president and chief executive officer for Peet’s Coffee.
Wallingford has previously worked at other Napa Valley wineries Bryant Family and Screaming Eagle, and will work with consulting winemaker Aaron Pott to improve Saint Helena’s Chardonnay and Cabernet Sauvignon.
Rose—chef-partner with restaurateur Stephen Starr—and wine director Segelbaum are collaborating on La Merciere. The cafe is currently serving coffee, pastries, and cocktails inside a SoHo furniture store but will soon offer an all-French wine list of around 60 bottles and 11 wines by the glass.
Halpern joins the Rochester, New York-based brewing company after service as vice president of the small format channel for Anheuser-Busch InBev.
Karlicek will be curating the wine list at Postino WineCafé, the first Texas location for the Arizona-based wine bar chain.
Newlands joined Constellation in 2015, and was named chief operating officer in 2017. In his new role, Newlands will have oversight and accountability for all operating aspects of the company.
Stuckey, owner of the acclaimed Frasca in Boulder, Colorado, will guide the development and expansion of the air carrier’s wine programs, both in lounges and in-flight.
Arnold, wine director for the Chicago-based Lettuce Entertain You restaurant group, is teaming with music industry managers Pat Corcoran and Tim Smith on No Fine Print Wine.
Edwards will look to enhance internal and external educational opportunities for the national importer and distributor.
Woods, head winemaker since 2013, will now also oversee the operations of all departments for the Napa Valley-based winery.
Wabeck has assembled a French-centric wine list for the new French bistro from chef Richard DeShantz.
Berry’s website, Bottlelegger.com, offers free delivery in Northern Virginia for the certified sommelier’s curated list of wines.
Maryam Ahmed, currently director of public programs at the Culinary Institute of America, will be the new president. She’ll be joined by Kate Spadarotto as vice president, Brandi Brown as secretary, and Michelle Ruggirello as treasurer, while Teri Cirillo and Antoine Casanave will serve as program director co-chairs for the non-profit wine education organization.
Andrews was most recently the president & marketing director – Americas for Lavazza. He’ll be responsible for general management of day-to-day operations at the New York-based wine importer.
Asimont is a viticulturalist who currently serves on the board of directors for the American Society for Enology and Viticulture, and will helm the wine grape agriculture company.
Rogers developed the cocktail menu for the the new bar and eatery, focusing on classic American cocktails.
Mariani-May is a third-generation member of the family which founded the wine importing company.
Cahill had previously been a part of the global commerce leadership team for the Amsterdam-based beer company.
Boyd was previously serving as the senior vice president, chief financial officer for the iconic Napa and Sonoma Valley-based wine company.
Nunes joins the global beverage company from Heineken USA, where he has served as chief marketing officer since 2014.
The move comes as the company aligns with Southern Glazer’s Wine & Spirits in 21 new markets. Scully previously served as Cooper Spirits Co.’s vice president of sales.
John Glick is out as vice president of emerging business, and Karmen Olson has been tabbed for the newly-created director of innovation role.
Fondario had been working as the sales and marketing manager for the Napa Valley-based winery since 2016.
Subaie had previously served as the wine club manager for the Napa Valley-based winery.
Blaylock spent over three decades as the winemaker at the Central Valley winery, and will be replaced by Darin Peterson, newly installed as lead winemaker.
Lewens and Thaw are selling the recently-starred Ellory, though they appear to be working on launching a new restaurant later this year.
Armstrong, of Zero Day Brewing Company, and Katase, of Brew Gentlemen, will serve two-year terms on the board of the trade association.
Robinson, along with his brother Jack, founded the Denver retailer in 1965, and eventually grew it into the largest retailer in the city. He was 96.
The French billionaire paid an undisclosed sum for the St.-Emilion Grand Cru Classé estate, which includes the winery, 17.3 acres of vines, and a bed-and-breakfast. The winery currently produces about 2,500 cases of wine annually.
Chambers had run the Willamette Valley property since 1993, first as general manager, then as owner. She also produced wine under the Elizabeth Chambers Cellars label. She was 56.
Rivera will oversee the financial departments for the multiple brands owned by the California-based wine company.
Otton’s 30-seat bar She Loves You will feature mostly natural, local wines from Australia when it opens later this month.
Beck was previously the president and director of winemaking for the company, and will oversee their two wineries, the new Great Women Spirits distillery, and Café Zoetrope in San Francisco.
Alfaro will work to develop retail customer relationships in the eastern United States for the Oregon wine company.
Skinner previously worked as a territory manager at Winebow, and will work to grow east coast business for the Central Valley-based wine company.
Cullins will develop the Italian spirits and food company’s regional marketing strategies, as well as manage importer and distributor relationships.
Stover’s selections will pair with Momo Yakitori’s focus on grilled meats.
Hancock replaces David Scotland as the head of the global wine consulting firm.
Jayer, the cousin of acclaimed winemaker Henri Jayer, sold his winery to a Swiss billionaire last august. He was 57.
Panos had previously served as wine director at the Coronado, California restaurant.
Belongie was most recently the brand director for Nestle Purina North America, and will oversee New Belgium’s content generation, field activations, and communication platforms.
Compton, a certified sommelier and cicerone, will run the beverage program at upcoming restaurant The Brewer’s Table, set to open in March.
Mandalou, an advanced sommelier, will partner with her husband Deneb Williams on Allora, which will feature Italian varietals both from Italy and from California.
Bromberg’s program will feature sake-only and Champagne-only pairings for the permanent extension of the existing RTB Fillmore pop-up.
MacNeil, the acclaimed author of The Wine Bible, will organize the judging for American wines.
Goldner’s Palm Beach, Florida restaurant was acclaimed for its wine program, earning a Wine Spectator Grand Award every year since 1991.
Sangster, who is also the co-founder and brewmaster of Rip Current Brewing Company, will serve a one-year term in the role.
Matt Dogali appointed new president and chief executive officer of the Presidents’ Forum of the Distilled Spirits Industry
Dogali replaces Vicky McDowell, who resigned in December, as the head of the industry lobbying and governmental outreach group.
Tunis joins the coastal California brewery after serving as the vice president of business development for the San Leandro, CA-based Drake’s Brewing Company.
Wolf has been with the industry advocacy group for 18 years. The WSWA executive board is currently searching for his replacement.
Morgan will handle wine-related duties at sister establishments Roofer’s Union and Jug & Table.
Hargreave will be overseeing beverage service at Majordomo, the industry icon’s 13th restaurant, but first in Los Angeles.
Robert Rowland named bar manager at Joli
Rowland will run the drinks program at the new Seattle restaurant after a longtime stint at nearby cocktail bar Oliver’s Twist.
The newly-reopened restaurant will base a tasting menu around a different wine region each quarter, starting with Rioja, Spain.
Manley joins the Minneapolis-based brewery after serving as communications manager for Sierra Nevada Brewing Co.
The West Loop staple closed after 18 years in operation, where it offered wine classes as well as custom wines.
The Birmingham, Michigan wine bar will feature an extensive list of wines by the glass, as well as small plates and live entertainment.
Wilmers will succeed his father Bob, who passed away in December 2017, in leading the Bordeaux estates.
Barret will provide twenty years of experience to the Healdsburg-based custom winemaking company.
Larsen will assist in business development in Sonoma, Mendocino, and Oregon for the Napa-based producer of specialty stock and custom bottles for the wine and spirits industry.
Bailey, who was previously the Head Sommelier at NoMad NYC, serves as wine director for the Los Angeles outpost from co-owners Daniel Humm and Will Guidara.
Lachowksi is currently the general manager for central American beer and FMB business for North American Breweries’ parent company, Florida Ice and Farm Co.
Giacosa took over the family wine business in 1960, becoming the first producer in Piedmont to bottle his Barolos and Barbarescos by individual vineyard site. He was also instrumental in saving the Arneis grape from extinction. Giacosa was 88.
Perisho, along with chef Peter Armenillo, will be adding a casual pasta restaurant alongside their Michelin-starred Plumed Horse in Saratoga, California, where he’ll be pouring wines from both Italy and the US.
Noblet has been making wine at the iconic Burgundy winery since 1986, and will be replaced by Alexandre Bernier.
Scott Braun has been named chief marketing officer, Joe Grabmeier has been named chief financial officer, and Gabriela McManus will be the company’s first Head of People Operations.
Kunde, a graduate of UC Davis, took over the Sonoma Grapevines nursery in the early 1980s. He was also instrumental in establishing the AVA system in Sonoma County. Kunde was 75.
Aispuro previously served as chief operating officer for the Napa Valley-based wine, spirits, food, and lifestyle company.
Gallant, one of the brewery’s co-founders, will retain an ownership stake but will no longer be involved in day-to-day operations.
Steffanci will replace Gregg Christiansen, the long-time chief executive of the Pacific Northwest-based beer distribution company. Steffanci has been with the company since 2012.
The Sonoma County-based winery has hired Thomas Bailey, Rocio Gonzalez, Matt McCormack, and Kurt Spann, as well as promoting Joe Czesnakowicz.
Royal Wine Corp. hires Jeremy Briese as Rocky Mountain Midwest manager
Briese will handle sales in that region for the New Jersey-based producer, importer, and distributor of kosher wine and spirits.
Reimers had served as chief administrative officer since joining the Santa Rosa-based winery in 2017 from Jackson Family Wines.
Coleman founded the Walla Walla winery in 1998 along with his wife, Jamie. Current winemaker Danny Gordon and the rest of the winery team will stay in place through the transition.
Rudy Buratti, chief winemaker at Castello Banfi, passes away
Buratti had been a part of the winemaking team at Castello Banfi since 1983. He was 56.
Pat Pokorny named executive vice president and general manager , Pennsylvania for Southern Glazer’s Wine & Spirits
Pokorny was most recently the vice president of the control state and military region for Moet Hennessy USA, and will bring his experience working with control states like Pennsylvania to his new job.
Court of Master Sommeliers, Americas adds five members to board of directors
Master sommeliers Laura Williamson, Randall Bertao, Scott Carney, Reggie Narito, and Virginia Philip will all serve three year terms.
Douglas previously spent nine years with E&J Gallo as vice president of marketing, and will spearhead marketing efforts for the Connecticut-based importer and distributor.
Braam joins Boston Beer Company after serving as president of Seattle Cider Company and Two Beers Brewing in order to boost flagging sales for the national cider brand.
Vlossak’s new vineyard and winery will be in the South Salem Hills, on a newly-purchased 47.5 acre property.
The newly-opened seafood restaurant will share a 20,000 bottle list with sister restaurant Mastro’s.
Tåhlin will retain his current title as chief executive officer for Absolut Elyx, and will continue to report to Pernod Ricard USA CEO Paul Duffy.
Horwitz, of Columbus, Ohio’s Four String Brewing, and Mallea, of Miami, Florida’s Biscayne Bay Brewing, will serve two-year terms as at-large representatives.
Jennifer Harvey and Brian Escobar will oversee sales and representation in Southern and Northern California, respectively, for the Monterey County-based wine company.
Jefferson will lead all federal and international advocacy efforts for the organization, which represents nearly 1000 California wineries and associate members.
The former cocktail director at Locanda Verde will pair with that restaurant’s former sommelier Camilo Viafara on the cocktail and wine program at the aspiring neighborhood bar.
Court of Master Sommeliers names new chair and vice chair of the board
Master sommelier Devon Broglie, the global wine buyer for Whole Foods Market, will serve as chair of the board, while master sommelier Matt Stamp, co-founder of the Napa wine bar and bottle shop Compline, will serve as vice chair.
Smith, who spent 17 years with Diageo, is running as a Democrat to succeed fellow Democrat Dannel Malloy.
Zhou is replacing Sun Liqiang, who held the title for 20 years before announcing his retirement in December. Changyu Pioneers has over 20,000 hectares of vineyards in China, and owns wineries in Chile, Spain, France, and Australia.
Cumming had served on the board since 1994, including eight years as chairman, for the Napa-based producer of wines in California, Oregon, and Washington.
Pastrana was most recently the chief marketing officer for ACH Food Companies, and in his new role will report directly to Dogfish Head co-founder and chief executive officer Sam Calagione.
Bakich has worked for the Paso Robles-based winery since 2007, most recently as the direct-to-consumer manager.
Lake County Winery Association adds three to board of directors
The newly elected members are Christian Ahlmann of Six Sigma Ranch, Jessie Zielsdorf of Langtry Estate, and Randi Sedrick of Wildhurst Vineyards.
Grenz will oversee the drinks program for the entire hotel, as well as the four restaurants and bars within.
Johnson joins the Golden, Colorado-based gluten-free brewery after working as a brewer at Great Divide Brewing in Denver.
Knapke will oversee marketing and events for the Washington AVA’s promotional organization, which she joins after working for Tyson Foods.
Haney previously served as the director of membership for the organization, as well as making wine under the Black Dog Cellars label.
Smith will be responsible for distribution management and regional events in the southern United States for the Sonoma County winery.
The Napa Valley icon behind the Prisoner and Orin Swift is building a distillery for his new brand Savage & Cooke on the site of the former Naval base, along with a winery and several other businesses.
Château Bellefont-Belcier, a 13.5 hectare Grand Cru Classé estate in Saint-Emilion, is the latest acquisition for Kwok, whose Vignobles K holding company will manage the estate.
Folio will now be the importer for Graetz’s wines, mostly made in Tuscany, as well as white wines on the small island of Giglio off the Tuscan coast.
Ayer will partner with her husband Conor Dennehy on the restaurant, while still running their catering company Belly to Bones. Ayer is also a wine captain at Menton.
Danielson joins the Austin, Texas-based fine wine company after serving as the director of national accounts; on & off premise for Eric Solomon Selections.
Martin, who spent the last 20 years with E&J Gallo Winery, will oversee on-premise sales nationwide for the Santa Rosa-based wine company.
Stuart will oversee the wine list at the new Houston restaurant focusing on small plates for parent company Agricole Hospitality.
Pearson, who is also the chief executive officer at Opus One, will head the non-profit trade organization in 2018
Gore will support communications endeavors for the Mendocino County-based winery.
Villa developed the recipe for Blue Moon Belgian White in 1995, and prior to his retirement also served as brand ambassador.
Proctor, best known for his roles in Somm and Somm: Into the Bottle, will serve as director for the Napa Valley-based winery.
Hall, along with her husband Craig, produces wine under the HALL and WALT labels, largely from organic and sustainable vineyards.
Le Dû owned and operated Le Dû Wines in Manhattan’s West Village, after serving as head sommelier at Restaurant Daniel, among other jobs. He was 52.
Pho Bac Súp Shop and Vita Uva are both open in Seattle’s international district, where An hopes to prove that wine and Asian cuisine can co-exist.
Kojik will be partnering with longtime business partner and star chef Gaggan Anand on the adjunct to their two Michelin-starred restaurant Gaggan, set to open in 2018.
Gadke joins the Napa Valley-based luxury winery after 18 years with Bounty Hunter Rare Wine & Spirits.
The Houston bar will feature local wines and beers, as well as lots of bourbon, as well as live music and dancing.
The iconic sommelier will partner with Jessie and Jennifer Singh on Bibi Ji, a new Indian restaurant and bottle shop in the Central Coast city.
Huntsman’s program features 200 selections divided into “time-honored” and “explored” categories to match the casual American menu.
Located in the Horseshoe Casino, this is the second location of the celebrity chef’s steakhouse, featuring a list mostly dominated by California wines.
Smith spent over 40 years with Republic National Distributing Company, the second-largest distributor of fine wines and spirits in the United States, most recently as director of government and trade affairs.
Otto will manage sales in Arizona and Southern California for the Napa Valley-based winery.
Winter, previously the director of winemaking at Hogue Cellars, will work with head winemaker Bob Swain through Swain’s planned retirement at the end of 2018.
Schulz will also serve as the western region manager for the Napa Valley wine estate.
King, a third-generation member of the winery’s founding family, will head sales nationally as well as in Europe and Asia.
Powers’s three-level wine bar in the West Loop is closing after just nine months, after more than two years of planning and development.
Reed is a member of the beer education team at MillerCoors, and is based in Pittsburgh.
Wilmers purchased the Bordeaux estate in 1998, and added the neighboring Chateau le Pape in 2012.
Indelicato was 84 years old, and had worked for the producers of Bota Box, Gnarly Head, and a variety of other wines since 1973.
Smith will manage direct-to-consumer sales for the Anderson Valley winery. She previously worked in direct sales with Paul Hobbs Winery.
Yesov, who was previously the chief sales and customer excellence officer for Molson Coors Canada, will assume the role on January 1, 2018.
Richards will oversee day-to-day operations at Coronado and sister breweries SouthNorte Beer Co. and Monkey Paw Brewing Company.
Jacobs was the assistant winemaker under the recently retired Julianne Laks, and has been with the Napa Valley winery since 2008.
Aldridge is also the chief operating officer and chief executive officer at St. Francis Winery.
Bonitati will assume the role on January 2, 2018 for the Sonoma County winery, having most recently been the chief operating officer for Paul Hobbs Wines.
McGillen will focus on sales and operations for the Chicago brewery. He was previously the vice president of operations for Two Brothers Brewing Company.
The move comes as founder Steve Kistler announced that he is stepping down as chief executive officer and director of winemaking at the iconic California winery.
Ferrari-Carano hires Thomas Rivers Brown as consultant
Brown will focus on the cabernet sauvignon program for the Sonoma-based winery, after work with Schrader Cellars, Kinsella Estates, and Charles Krug.
Rombauer Vineyards hires Heather Rehnberg as director of marketing
Rehnberg was most recently a brand manager at Treasury Wine Estates, and will look to further the reach of the St. Helena-based winery.
The two-year-old Brik on York closed over the weekend, with no word as to what’s next for Gee.
The Flagstaff, AZ-based brewery tapped Tom Gregory and Jim Dykes to join the board as they look to increase production by 60% in 2018.
The deal between the distribution juggernaut and the Tulsa-based Jarboe Sales Company will close on October 1, 2018 and create a new company, Southern Glazer’s Wine & Spirits of Oklahoma.
Robinson will act as the judge of the competition, which pits two contestants against one another in a race to find a case of wine.
Sessions spent two years leading the trade organization, and will remain executive director until January 31, 2018.
Goldstone will helm the wine program at the newest outpost of Mastro’s, with a 20,000 bottle list featuring wines dating back to the 1800s.
MacNeil, author of the The Wine Bible, will revamp the wine list at the on-site Joey Restaurant, located in Newburg, Oregon.
Alexander Weil joins LA’s Sprout Restaurant Group as assistant general manager and beverage director
Weil has previously been the head sommelier at Bouchon in Beverly Hills.
Hochschild was previously the bulk wine sales coordinator at Turrentine Wine Brokerage
Harris, formerly of Smyth & the Loyalist, has been hired to expand and improve the wine offerings at the modern American restaurant.
Ross will oversee five separate kitchen stations as well as two wine bars in the downtown high rise set to open in summer 2018.
Paul Coker joins Specialty Restaurants Corporation
Coker was formerly the sommelier at Stonehill Tavern at the St. Regis Monarch Beach in Laguna Beach, CA.
Schnee, formerly the general manager of Orsa & Winston, collaborated with Beastie Boy Mike D on the new project from restaurateurs April Bloomfield and Ken Friedman which opens December 8.
Prokoshyn, of Rebelle fame, is teaming with chef PJ Calapa on Scampi. The list focuses on Southern Italian wines, with an emphasis on affordability.
The program at Bert’s will feature new and classic Australian wines as well as iconic European bottlings.
Bynum made the first single-vineyard Pinot Noir in the Russian River Valley in 1973 with grapes from Rochioli Vineyards.
Carano is the widow of Ferrari-Carano co-founder Don Carano, who passed away in October.
Hennen will replace Dave Paige at the iconic Willamette Valley winery after serving as his assistant winemaker since 2011.
Ruggie will be responsible for developing and enhancing supplier relationships as well as brand management. He previously was the general manager for Martin Scott wines in New York and New Jersey.
Alicia Ortiz named Brown-Forman market manager for South Texas
Ortiz will make the move from Seattle to Austin for the spirits and wine company.
Greggor’s sale of his shares to co-owner Tony Foglio and Berry Bros. & Rudd comes after Anchor Brewing was sold to Sapporo in August.
DiRoma has been with the Russian River Valley winery since 2011, most recently as national sales manager.
Merrion joins the Napa-based wine company after serving as the senior vice president for US sales and trade marketing at Treasury Wine Estates.
Henriquez, who will continue to run famed Champagne house Krug, replaces the recently-departed Jean-Guillaume Prats, has been with the company since 2001.
Before being named to the newly-created position, Grantland had served as vice president, commercial finance, for the national distribution giant.
Coyle has been the master distiller at High West Distillery since its founding in 2007, and will lead product development and acquisition for the global powerhouse.
Berryhill, of BB Vineyards in Ceres, CA, will helm the organization which represents growers of more than half the grapes in California.
Starting mid-December, Jennifer Wagoner will be the wine director for Chicago’s Sepia and Proxi restaurants. Wagoner previously served as lead sommelier for StripSteak by Michael Mina in Miami Beach.
Laslett will helm the nonprofit organization dedicated to supporting and promoting the wines of Santa Barbara County.
Carofanello joins the wine bottle distributor after two decades of working in the wine industry.
Papa was previously a winemaker for the iconic Chilean brand, but will now oversee the full portfolio of wines.
Stone joins the spirits company, with distribution in ten states, after thirty years in marketing.
Kostovski is the general manager for Oloroso, which will feature Spanish wines and sherries heavily.
Riggs previously served as the communications and marketing manager for the WWVWA, a non-profit industry organization dedicated to promoting the Walla Walla Valley AVA.
The former NYC bartender will expand the market for the blended Scotch through recipe development and industry outreach.
Kenny will oversee hospitality and events for the Atlas Peak-based producer of Cabernet Sauvignon.
The Texas distillery has named Mike Noffz vice president of sales, South, and Darren Hunt vice president of sales, North ahead of a planned expansion into the Northwest.
Kelley will review wines from Burgundy, Chablis, Beaujolais, the Central Coast of California, and Washington State.
Perrotti-Brown, also the editor-in-chief of the publication, will handle reports and reviews from the iconic region.
Maroteaux also served as the president of the Union des Grand Crus de Bordeaux from 2000-2008 and helped to revitalize the centuries-old estate.
Bixler, a trained chemist, partnered with Steve Kistler to found the iconic Sonoma winery, serving as business manager while also running the on-site laboratory.
Current president and CEO, Christophe Salin will step down on March 31, 2018 after 33 years in the position.
Current chairman Baron Eric de Rothschild will be stepping down as chairman after 35 years. Saskia de Rothschild will begin her new role in April 2018.
Neal Martin will cover the wines of Bordeaux, Burgundy, South Africa, and New Zealand
Landolt previously worked as the senior marketing manager for Pernod Ricard USA where she worked on the Kenwood Vineyards and Mumm Napa brands.
Miljenko “Mike” Grgich is retiring as president of Napa Valley’s Grgich Hills Estate Winery and handing the leadership role to his daughter Violet Grgich, who previously served as vice president of sales and operations.
Conlin has 16 years experience in the industry, having served as general manager of ADAMVS Howell Mountain Estate, general manager of CONSTANT Diamond Mountain Vineyard, both in Napa Valley, and general manager of Bonny Doon Vineyard in Santa Cruz. She will teach the Spring 2018 online certificate program in Wine Business Management beginning Thursday, January 18, 2018.
Michael David Winery owners acquired 160-acre DeLuca Vineyard property, located on the eastern edge of the Lodi sub-appellation of Clements Hills.
Thoukis previously worked for E. & J. Gallo Winery for 20 years.
Michel Doukeris, the company’s current chief sales officer, will take over as the CEO of A-B InBev North America, supplanting current zone president and CEO João Castro Neves.
Founders Dan Kosta and Michael Browne are leaving their namesake Sebastopol winery, stepping down from operations, and will continue to be managed by J.W. Childs Associates of Boston.
U.S. Beverage yesterday announced that Justin Fisch, son of the company’s founder, Joseph Fisch, would take over as president of the Connecticut-based beer importing and marketing company.
After 12 years with Molson Coors, Glendinning has been named the chief financial officer of Tyson Foods.
After four years as the national sales manager for Oskar Blues Brewery, Lou Romano has left the Colorado-headquartered craft brewery to become the president of Flying Fish Brewing Company.
18 new Advanced Sommeliers announced
Congratulations to Jeremy Broto-mur, Taylor Grant, Jay Hutchinson, Lauren Kemp, Justin King, Marissa Kipp, Nathan Morrell, Sophie Oppelt, David Osenbach, Imre Papp, Juan Quintero, Derek Reijmer, Luis Rivera, Katja Scharnagl, Joshua Stanko, Kiril Tsarev, Andres Villegas, and Lindsey Young.
Nevins will plan and execute public and private events at the Jet City winery in Georgetown and wineries in Walla Walla for Charles Smith’s Wines of Substance.
Lesli comes to Matchbook with 20 years’ experience in business finance.
After training under Dobbes for 9 years, Andy McVay has been promoted to Winemaker for the Dobbes Family Estate wines, as well as Dundee Vintners, the custom winemaking leg of the business.
Travis Proctor came to Wine By Joe in 2015 as production winemaker to oversee all wine production for the company, under the direction of Joe Dobbes. Now promoted to Director of Winemaking Operations, Proctor will continue in this role, but will also participate in a broader range of company activities, including vineyard/grower relations, industry engagements, business development and promotions.
Boock was the first employee that winery founder Joe Dobbes hired when the winery opened in 2002.
For two decades, Steve Burns has specialized in re-alignment, board development, and management for associations. Most recently, he was the owner of O’donnell Lane L.L.C., a marketing, public relations, and strategic planning firm for associations. Prior to that, Burns was the Executive Director of the Washington Wine Commission, where he served from 1996-2004.
Liberation Distribution (LibDib), a web-based wholesale alcohol distributor, has hired Rehn vice president of platform sales. She previously worked at Big Basin Vineyards as national sales manager.
Dugan previously served as general manager and chief operating officer of DeLille.
Hakkasan Group promotes Kat Thomas to training manager, wine
Hakkasan group promotes Kat Thomas to the position of Training Manager, Wine. Thomas will continue to be based at Hakkasan Las Vegas, but will operate for its Las Vegas U.S. office. She is responsible for training staff throughout the United States on wine knowledge, selling techniques, pairings, and driving sales.
Pierlot has been a vineyard director at Vranken-Pommery Monopole since 2004. In 2010, he became part of the Vranken tasting panel, and in 2014, took control of oenological development for champagne, as well as overseeing Pommery’s English sparkling wine.
Robuchon’s sommelier for 30 years, Antoine Hernandez, has put together the opening list and helped build the wine program. Furthermore, the day-to-day wine team includes beverage director Michael Peltier, formerly of Benoit New York and La Table Houston, and two additional sommeliers.
Marc Hirten in as CEO for Frederick Wildman and Sons, LTD
Hirten comes to Wildman from William Grant & Sons where he was General Manager of Commercial Strategy. His responsibilities include overseeing sales, marketing, operations, finance, supplier and distributor relations as well as Wildman’s dedicated wholesale division.
Tim Hassett is leaving the company to run a startup business outside of the spirits industry. Effective immediately, Albert Baladi, currently president of Beam Suntory’s International region, will take on the role of coo and president for the Americas.
Metzler comes to Ancient Peaks Winery from the San Francisco Wine Exchange, where she worked for the past four years as the west coast sales manager, serving as the primary interface with distributor partners in 12 states.
Brunn has previously worked forSonoma County Vintners as an event coordinator, financial reporter and grant writer, and as a business operations manager.
Acumen Wines appoints Daniel Saavedra as eastern regional sales manager
Daniel Saavedra has spent the past seven years working in the National Sales Division for Ladera Vineyards in St. Helena, most recently as vice president of sales.
Acumen wine appoints Carter Prasse-Freeman as central regional sales manager
Carter Prasse-Freeman spent six years as District Sales Manager for Southern Glazer’s Wine & Spirits, an Acumen partner, in Houston prior to joining the Acumen team.
Curran brings two decades of beverage industry sales experience, having previously served as vice president of East Coast sales for wine importer, producer, and seller, Terlato Wines International.
In his previous role, Soini led Diageo’s eCommerce business for Europe.
Harmon, owner and winemaker for Argot wines, specializes in vineyard-driven Chardonnay, Pinot Noir, and Syrah wines from Sonoma County.
Caine, former general manager of Locations Wine in Napa Valley, was named Bayer Young Viticulturist of the Year of New Zealand in 2009.
The forthcoming Mon Lapin follows in the footsteps of the restaurant group’s natural wine bar Le Vin Papillon, but will be distinct from the previous venture.
Carruthers will helm North America’s largest distributor of wine bottles starting October 30.
Doss will replace longtime brewmaster Jim Kelter at the Hood River, OR brewery.
Jen Adams has been named vice president of marketing, Ed Yashinsky has been named vice president of operations, and Jason Kidwell has been named vice president of sales for the Hershey, PA-based craft brewery.
Lynch, a 30-year industry veteran, will join the California-based firm offering industry advice on distribution, marketing, and sales.
The latest location for the US-based chain will feature Pack’s choices for classic steakhouse wines from California, France, Italy, and the rest of the world.
Styker will be instrumental in helping the Michigan brewery expand into more markets and develop new products.
Ruffing comes to the newly-created position at the Washington company, which supplies hops to breweries around the world, after past jobs with Starbucks and Kraft foods.
Sulenski joins the company after doing cellar and lab work at Ferrari-Carano, and will support winemaking and production across multiple brands.
Kobesky’s list includes 25 wines by the glass and a wide range of wines by the bottle from around the world
Ylisto is teaming up with chef Philip Speer at the Bonhomie, a casual French restaurant in Austin, Texas.
Tiernan had been the San Diego-based brewing icon’s COO since 2012. No reason was given for the resignation, and no replacement has been named of yet.
The award-winning Elizabeth was set to open Candy Bar in the newly renovated Siren Hotel, will instead pursue other opportunities.
The celebrated chef’s decision leaves head sommelier Andrew Adelson on the job market at the end of the year.
Grande will bring decades of experience to the largest distributor of wine bottles in North America.
Taaffe, formerly of Union Wine Group, will spearhead growth efforts for the makers of canned wine from Washington State.
Sagaria leaves the Union Square Hospitality Group to join the fast-growing chain of casual dining taco joints.
Mark Guillaudeu named beverage director at Oakland’s Commis
Guillaudeu was formerly the sommelier and manager at Roka Akor in San Francisco.
Bube is the central regional manager at Frederick Wildman & Sons.
Fineman is a sommelier at High Treason in San Francisco.
Morehouse is the wine director at Restaurant Gary Danko in San Francisco
Nadel is the executive beverage director for Andrew Carmellini Restaurants in New York, as well as the founder of Gothic Wine, a producer of Oregon Pinot Noir.
Patrick is the beverage director for San Francisco’s Wingtip by On The Fly, as well as the cellar manager for Chai Consulting.
Rohrbaugh is the assistant wine director at Seattle’s Canlis.
Ross is the group sommelier for Melbourne, Australia’s The Lucas Group, as well as the former head sommelier at New York’s Eleven Madison Park.
Yoshida is one of the founders of California’s Pollux Wine.
Andrew Schawel launching Bullion in Dallas, TX
The former wine director at NYC’s Union Square Cafe will be the beverage manager and sommelier for the new French restaurant from acclaimed Dallas chef Bruno Davaillon (insider tip).
Jeff Gregory will captain the globe-spanning list at the long-standing Dallas institution, recently reopened after 16 months of renovations.
He’ll team with chef Jesse Schenker (the Gander) to launch the restaurant in Oyster Bay, NY with a list of approximately 500 bottles, including 350 from a “private stock” list of highly sought-after wines.
The highly-acclaimed sommelier of the Michelin-starred Sepia will join Danny Meyer’s New York restaurant empire in November. No replacement has been named as of yet.
The beverage director for John Fraser Restaurant Associates is creating a 100-bottle list for The Loyal, a casual NYC brasserie.
The San Francisco-based company has promoted Gregory Finch from president of East Coast sales to chief sales officer, promoted former vice president of marketing Morgan Rabbat to chief marketing officer, and hired Shannon Tracy as chief finance officer.
Lake, formerly the senior vice-president of sales (on-premise) at Young’s Market Co., will handle on-premise accounts for the Connecticut-based importer and marketer.
Crawford has been hired by the Santa Ynez Valley enterprise to both assist guests with the wine program as well as managing the newly-opened Bottlest Winery Tours of parent company Terravent Wine Company, the largest wine production facility in Santa Barbara wine country.
Stansfield will oversee the wine lists for all locations of the Vancouver, BC-based chain with locations in both Canada and the US.
The former Navy nuclear engineer has been with the Willamette Valley winery since 2011, most recently as assistant winemaker.
The Seattle-based winery has hired the former Chateau Ste. Michelle executive to promote Charles Smith’s Wines of Substance around the world.
Kosuge, a Pinot Noir and Chardonnay specialist, will helm the Petaluma winery as well as his own B. Kosuge label.
Trout was promoted from chief operating officer of the Indianapolis company as the replacement for departed founder Smoke Wallin.
The former Remy Cointreau employee joins the Baltimore-based brewery, which currently sells beer in 18 states and the District of Columbia.
Vincent Nadalié will be president of the company and oversee national sales for the first French cooperage to open in America.
Philip will open a wine shop and academy this November at the Royal Poinciana Plaza in Palm Beach, Florida.
The former general manager at Locations Wine in Napa Valley was tabbed to head the fast-growing Paso Robles winery.
The 80-year-old Campbell and her husband have farmed over 100 acres of grapes in northern Michigan since the early 1990s.
Durette will oversee sales in eleven Western states after jobs with King Estate, Union Wine Company, and Wilson Daniels.
The former enology professor had worked around the world as a consulting winemaker in France, England, Turkey, Venezuela, and the U.S.
The former Diageo exec will front sales and marketing operations for the Irish distilling house.
Jewell joins the largest North American distributor of wine bottles after nine years in finance and operations at Constellation Brands.
Jaki Palacios hired as director of marketing for Cuvaison Estate Wines
The former brand manager for C. Mondavi and Family was hired to expand awareness of the Napa-based winery company.
Cuvaison Estate Wines names Steve Richards vice president of international and domestic sales
The former head of domestic sales will focus on expanding the reach of Cuvaison and Brandlin Vineyard overseas.
The London spot will focus on the cuisine and wines of the Loire Valley. Germond was previously the general manager and head sommelier at Pied à Terre.
Timm joins the Napa estate after previously serving as director of winery operations at Kosta Browne on the Sonoma Coast.
The former head of United Spirits was arrested at the request of the Indian government and charged with money laundering.
The 85-year-old founded the iconic Sonoma winery in 1981, and eventually added a winery in Mendocino County and several restaurants throughout the North Bay.
Byron is a well-respected winemaker specializing in Pinot Noir and Chardonnay, having established his reputation with his own B. Kosuge brand.
Neptune will spearhead ratings and critics for the San Francisco-based non-profit specializing in high-tech and robotic wine analysis and ratings.
Mäher-Besse previously was the general manager of Seguin Moreau, and will direct the operational management of barrel alternative supplier Vivelys and Boisé France.
Bruhn had previously worked for Diageo Plc. as the global brand director for Smirnoff.
The beverage behemoth has moved pieces around as it tries to push Goose Island into international markets. Stout will transition from president of the U.S. business into the newly-created presidency at Goose Island International. He’ll be replaced by Ahsmann, who previously ran New York’s Blue Point Brewing Company.
The longtime British Columbia wine industry veteran is now tasked with making the wines for Vanessa Vineyards in Canada’s Similkameen Valley. Planted in 2006, they transitioned from just grape growing into wine making in 2012.
John Anthony Family of Wines names former E&J Gallo executive Butler vice president product and creative. The Napa-based company produces wine under three brands: John Anthony Vineyards, FARM Napa Valley, and JaM Cellars.
Longtime Bacardi employee Madhavan officially stepped into the role of chief executive for the privately-held beverage giant after a seven-month transition period.
Richardson has been with C. Mondavi & Co. for nine years, during which he has served as the director of production and vice president of operations.
Simon served in senior positions at Diageo and others, and currently serves on the board of directors at Darden Restaurants, Inc. and Chico’s FAS, Inc. Drizly is an online alcohol marketplace offering delivery or in-store pickup via local liquor stores.
Bertino joined the González Byass team in 2008 as international sales director for the wine and spirits importer.
Devore previously served as vice president of wine buying for Total Wine.