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.