The venue, from the team behind Kon-tiki, is set to open next month. Aivaliotis created the drinks menu, which features classics like martinis as well as tropical drinks.
Lapierre began his new role February 1, after serving as the company’s chief wine officer for two years.
Archer Roose in Boston appoints Bill Dillon and Aaron Moore to its sales team
Dillon is now vice president of sales and marketing, and has recently served in the same role for Lord Hobo. Moore is now the national accounts director, and previously served as vice president of sales for Pampellone Sparkling Wines. (Press release)
Nicolas-Jay in Willamette Valley appoints Kevin Schlachter as national sales director
Shlachter was most recently the regional sales manager at Kobrand, and prior to that, he served in various roles for companies including Wine Group LLC and Young’s Market Company. He also holds certifications from the Wine Educators and the Court of Master Sommeliers. (Press release)
Hall Family Wines in St. Helena appoints Megan Gunderson director of winemaking
Gunderson will be responsible for the production and direction of all wines produced under the Hall, Walt, and Baca brands. Gunderson brings over 19 years in the winemaking business, and most recently served as head winemaker for Walt Wines since 2010. (Press release)
Miller is responsible for expanding distribution within the U.S. market. He has over 25 years of industry experience, and most recently served as national sales manager for Peachy Canyon Winery.
Vasquez, formerly of PDT, has teamed with Sorensen, who has worked with Au Cheval Chicago, to open this upscale cocktail bar and restaurant owned by HK Hospitality. The two say the drinks menu is experiential. Offerings include several specialty cocktails, such as Witch of the West Side made from mezcal, tequila, and a liquid smoke bubble.
The couple that started out as homebrewers who distributed their brew to local bars has now opened their own 7,500-square-foot brewery and bar. They currently offer a limited selection of their pale ales, IPAs, and red ales, but plan to add more of their beers at a later date.
The bar will feature under-$50 bottles, as well as a “minis and mags” list which includes half-bottles, cans, and magnums. There will also be cocktails, non-alcoholic drinks, and beers on offer.
Zenzius will be responsible for creating new programs to drive the winery’s growth and driving engagement through channels to reach consumers.
Nightingale is responsible for researching the character of Cuvaison’s vineyard blocks as well as producing legacy, small, and micro-lot wines in collaboration with winemaker Steve Rogstad.
Vaughn is responsible for business development in Sonoma County, Oregon, and the Central Coast, among other territories. He brings over 13 years of wine industry experience, and has worked in fine-dining restaurants, wholesale and distribution of wine and spirits, and as a wine ambassador.
The industry veterans intend to make sustainability and ethical practices a focal point for their bar by implementing hospitality best practices in regards to kitchen waste, appropriate wages, and community education. The pair created a cocktail list that features innovative interpretations on classic cocktails, and plan to have special events throughout the year.
Goldie has worked for founding winemaker Steve Devitt for 15 years. She holds a Master’s in Enology from U.C. Davis and has worked for companies including Opus One, Sierra Nevada Brewing, and Stag’s Leap Winery.
Anthony Giglio to lead the Beverage Studies wine course of the Institute of Culinary Education in New York
Giglio, a 25-year industry veteran, will educate students in a 16-lesson course on the fundamentals of wine service beginning in February. (Press release)
Marello will be in charge of cultivating new supplier partners, developing new customer relationships, and continuing the growth of its current suppliers.
Schwartz has more than 25 years of brewing experience, and has most recently served as the founding brewmaster for Stony Creek Brewery. Dockside Brewery is slated to open in March.
Stuck has spent over 20 years in brand building and the promotion of wines from Paso Robles. He worked for California wineries including Bonny Doon Vineyard, Halter Ranch Vineyard, and Hope Family Wines.
Wolff will oversee marketing, communications, and public relations for the company. Wolff has over 20 years of industry experience, and most recently served as vice president of marketing for Opici Wines & Market Street Spirits.
Jerry plans to showcase eight beers on tap from microbreweries around the country, in an effort to provide craft beer to patrons not otherwise available in Milwaukee.
Knutsen joined BevMo in 2018 and most recently served as head of merchandising, where he ran all aspects of BevMo’s merchandising for its beer, wine, and spirits business lines.
Click is known for founding and serving as the CEO of Click Wine Group, a wine import company which he sold to The Winebow Group in 2008. He will represent Ste. Michelle’s portfolio of wineries in over 100 countries and manage an international sales team.
Brockmans Gin names Guy Lawrence managing director
Lawrence, previously the CEO of Mast-Jägermeister U.K., will focus on international expansion as the company begins its plan to double sales within five years. His main focus will be expanding the presence of Brockmans Gin within the U.S. (Press release)
Buckley has been with the wine import, marketing, and sales company for four years. He is now responsible for brand management of Quintessential’s South American and South African portfolios, as well as Foppiano Vineyards in California.
Evans will be responsible for sales enablement in the southwestern and western U.S. He will also serve as brand manager for most of the company’s California portfolio, as well as for Spanish, Italian, Portuguese, and Australian wineries.
Rosenbloom is now responsible for spearheading the company’s national expansion within retail. Prior to her promotion, she served as southern California chain market manager.
Robitschek, previously of Eleven Madison Park, has worked with Sydell Group in the past, having opened New York bar venues NoMad and Elephant. He is now responsible for overseeing all of the restaurants at Sydell’s hotels, which include NoMad and the Line, among others.
De Luca is responsible for managing grape sales for Bien Nacido, Soloman Hills, and French Camp vineyards. He brings over 24 years of wine industry experience, and has worked for various California wine companies including Cline Sellers, Fisher Vineyards, and Dierberg-Star Lane Vineyards, among others.
Burnham is responsible for spearheading public relations efforts for Delicato Family Wines. She brings more than 20 years of experience in the public relations and wine industries, which includes having led public relations efforts for Beam Global’s wine division.
Banville Wine Merchants is an importer of wine, spirits, and beer. The company distributes in New York, New Jersey, Washington, D.C., and Virginia.
Traverse City Whiskey Co. in Michigan appoints Andrea K. Yorgy as chief financial officer
Yorgy, the company’s first CFO, brings over 20 years of experience. She is known for leading finance for Angel’s Envy Bourbon from its startup phase through theacquisition by Bacardi. (Press release)
Hunter first joined Wayfarer in 2014 as the company’s Western Division Sales Manager U.S. and Canada. Prior to joining Wayfarer, he worked 24 years in wholesale distribution for companies including Admiralty Beverage and Young’s Columbia Distributing, both in Oregon.
Glennon is responsible for managing sales for Western Spirits Beverage Company’s newly formed Ready-to-Drink division. Prior to joining the company, he held sales leadership roles for companies including Atomic Brands, Sidney Frank Importing Company (Mast-Jägermeister US), and Beam Global Spirits and Wine.
Revelette will take over all winemaking responsibilities as founding winemaker Adam Lee switches to consulting for Jackson Family Wines’s Pinot Noir programs. Revelette, who joined the team in May 2019, previously held winemaking roles with Sojourn Cellars, Williams Selyem, and Kosta Browne.
The venue will feature beers on draft as well as canned and bottled products available for on- and off- premise sale. It is set to open December 13.
Ward now works with Clay Brock, the director of winemaking. She brings over 20 years of experience to the role, having worked for California wineries including Terravant Wine Company, Vincent Vineyards, and Center of Effort Winery, among others.
Neil, formerly of Turrentine Wine Brokerage, has over 16 years of industry experience. He started in production at Seavey Vineyards, Bryant Family Vineyards, and others, and transitioned to the supplier side having worked with Bouchard Cooperages, and Seguin Moreau.
Giroux, previously the vice president of marketing at Colio Estate, is responsible for marketing and promoting Californian wines in Canada. Giroux has over 15 years of wine industry sales and marketing experience, having been responsible for marketing, brand development, and event management.
Lambert Bridge Winery has promoted Katie Fay, formerly the retail sales and hospitality manager, to director of marketing. Nicole Penney has been hired as hospitality manager, having served in the role for various wineries including Wren Hop Vineyards. They are both responsible for growing the company through its direct-to-consumer-only business model.
Martin is responsible for leading the development and execution of corporate branding, communications, and social responsibility programs for the Victor, New York-based company. Social programs she will be spearheading include environmental sustainability, community engagement, and philanthropic initiatives.
Wright has more than 25 years of experience in the wine industry, and previously served 8 years as a national accounts director at Southern Glazer’s Wine & Spirits. He will be responsible for expanding the reach of the Goose Ridge Winery’s portfolio within the United States.
Faury has worked in vineyards throughout the world, including Barolo, Bordeaux, Australia, and Mendoza. He has also worked in Napa Valley for wineries like Robert Mondavi, The Napa Valley Reserve, and Harlan.
Boone has 5 years experience in the industry, having worked in numerous wineries with responsibilities including managing a tasting room and wine club.
A U.K.-born bartender who moved to the United States in the 1970s, Gary “Gaz” Regan was author of the The Joy of Mixology and The Bartender’s Bible, among others, and a renowned speaker and educator who was beloved by the cocktail industry.
The second location is now open in Daly City. The 2,900-square-foot venue features Gilman Brewing beers including IPAs, double IPAs, hazy IPAs, tart sours, and fruit-forward beers, among others, and a farm-to-table food menu, with a focus on locally sourced ingredients.
Oppenheimer, previously regional president for the control states and Canada, has been promoted to president of East region, and Chaplin, previously director of sales and commercial operations for the East region, has been promoted to vice president of sales and marketing.
The “old-school” European restaurant comes from Maialino and Marta chef Nick Anderer. The menu comes from Anderer’s interpretations of older recipes, including those from Charles Ranhofer. Johnson, who is also the general manager, created a drinks menu that focuses on classic cocktails, which includes pre-batched martinis and manhattans, over 500 wine bottles on offer, and 22 by-the-glass options.
Emeritus Vineyards names Mari Jones president
After serving 7 years as the winery’s chief operating officer, Jones has been promoted to president. She will lead winemaker David Lattin and vineyard Manager Kirk Lokka, be responsible for overseeing all aspects of Emeritus Vineyards, and will focus on furthering the brand’s reputation for high-quality Pinot Noirs. She is a second-generation family member. (Press release)
Locke previously served as Treasury Wine Estates’s senior vice president of the direct-to-consumer team in the Americas, and has more than 20 years of wine industry experience in the United States.
Rosbrook has over 20 years of experience in technology, software, finance, and investment banking. The producer-focused company raised $8 million in funding.
Master Sommelier Will Costello is now responsible for Bien Nacido and Solomon Hills Estates, in addition to continuing his duties as brand ambassador.
Still & Stir bar, from Niche Hospitality Group, is set to open Friday. Grimm, formerly beverage director for local Deadhorse, is leading the bar. The drinks selection will include classic and modern cocktails, as well as bottled and draft selections, and the bar will feature a rotating food menu. Still & Stir will feature a seasonal Miracle pop-up bar, to start November 25.
Bottarel will be responsible for business development, brand promotion, and supporting consortium members. He will focus on brand building in international markets, such as Japan, United States, and Baltic countries, and is backed by extensive experience collaborating with foreign wineries in Germany and Switzerland, among others.
Gallion has nearly 20 years of hospitality, food, and wine experience, and has previously worked for Vineyard 29 and Miner Family Winery, as well as working numerous culinary stints at Michelin-starred restaurants.
Hadley will lead the company’s newly-formed Champion Restaurant Group and will oversee the development of a restaurant, an outdoor venue, and a taproom, as well as leading the company’s first investment round. He was brought onto the team after selling his popular local restaurant, Boylan Heights.
Prosenjak was promoted to president and chief executive officer following Bill Hatcher’s move to chair of the board. She has worked at the company since 2007, serving in roles such as chief financial officer and president. During her tenure, she helped grow the company’s production output, from 80,000 cases per year in 2007 to more than 350,000, and led the company to its certified B Corporation status.
The Korean restaurant, set to open this week, comes from Sungchul Shim, former chef of the now-shuttered Neta. The menu focuses on an interpretation of Korean royal cuisine, using French technique and Japanese ingredients. The drinks menu will feature classic cocktails with Korean ingredients, including the perilla leaf, Korean plum extract, and ginseng. There will also be an emphasis on high-quality soju, both in cocktails and served straight.
McDowell, who is based in Florida, is now responsible for Signorello Estate and Edge and Trim on- and off-premise sales in the Southeast region. She previously represented over 200 brands through wholesale management of Republic National Distribution Company, Southern Glazer’s Wine and Spirits, and Opici Family Distributing.
The Forbidden Cove features rare craft beers and “undistilled cocktails” in a tiki-inspired setting. Instead of using spirits, the lounge’s low-ABV cocktails are made using Kilowatt’s Zeily Hard Beverage, a cane sugar-derived hard seltzer, which is mixed with fruit purees, juices, and spices. The undistilled cocktails clock in at 10 to 15% ABV.
Flying Embers hired Gilmore, an industry veteran, to assist with the brand’s portfolio expansion throughout the United States, and to develop future products. Gilmore most recently served as Diageo’s vice president of national accounts, category development, and commercial innovation for its beer unit.
Kabashima, who owns and serves as beverage director of ROKC restaurant in West Harlem, drew inspiration for the venue’s concept from 19th century Japan. The drinks menu includes specialty and classic cocktails, sake, wine, and beer. The food menu, from chef Isao Yoenda, offers snackable fare, like karaage fried chicken and pork buns.
Kemple, the founder of Milwaukee Comedy, a comedy production company, will open the comedy club and bar in January, in the same space of two previous breweries: Sprecher Brewery Taproom and Brenner Brewing Co. The drinks menu will feature spirits and craft beer from Wisconsin.
Crawford, who currently advises venture funds, brings over 20 years of executive experience to the software company, having lead business development, finance, and technology initiatives for wine brands including Beringer and Chateau St. Jean, among others. She is responsible for leveraging her cross-industry experience to continue growing the company.
Reno has 40 years of wine industry experience, including founding the Thomas Jefferson Wine Company and creating, as well as directing a division for Jackson Family Wines. Catherine Miles, previously the senior vice president and director of marketing, has also been added to the executive team, having been appointed chief marketing officer after working with the company for 18 years.
The second iteration of the venue will offer more food options and space. The wine list features mostly family wineries, small producers, and female winemakers. The venue is scheduled to open October 31.
The green-house styled, 1,500 square foot space, referred to as Trillium Fenway, includes a one-barrel brew system where patrons can watch production. The venue offers 18 draft beers as well as cans to go.
Proprietors LLC, the company behind Death & Co., is the driving force behind this new concept, set to open in November. The cocktail program is a collaboration between Proprietors partner Devon Tarby and beverage director Mary Bartlett, who also owns a gin company, called Future Gin, in L.A. The upscale bar will feature custom cocktails as well as elevated classics.
The team behind East Village wine bar Ruffian plans to open Kindred over the weekend, with winemaker-hosted events for the RAW Wine Fair. The extensive by-the-glass list focuses on Italian, Slovenian, and Croatian selections, and an accompanying food menu will be similarly focused around the Adriatic Sea. A specialty cocktail menu is also on offer.
Degraff, a Certified Specialist of Wine, will be responsible for leading the organization, including leading strategic initiatives, trade partnerships, and consumer events. Based in Booneville, California, the Anderson Valley Winegrowers Association’s main goal is to support its 62 wineries and promote wines from the region.
Balagna worked with co-owner Ping Ho of Nest Egg hospitality group to create wine and sake pairings for the food menu, which includes oysters, clams, and rolls, among other items. Nest Egg aims to open the venue in November.
The bar is set to open as a pop-up during Tales of the Cocktail, in July 2020, with a permanent location scheduled for later in the year. Jillian Vose, Dead Rabbit’s New York beverage director, said the 12-cocktail menu will replicate the original bar’s offerings.
The jazz-focused wine bar, set to open in spring 2020, will feature a variety of wines, emphasizing those from women and minority winemakers.
Stancliff will be responsible for overseeing Pfendler’s three vineyards, including monitoring grape growth and overseeing vineyard crews, and will start with overseeing the production and bottling of the 2019 vintage. She is also a winemaker Trombetta Family Wines and serves as Petaluma Gap Winegrowers Alliance’s president of the board.
Rebold, a longtime homebrewer, will offer at least 9 of his own brews on tap at the brewpub, including a kettle sour and a fruited gose, among others. The venue is slated to open in November.
Robertis is responsible for hosting private tastings and events, establishing connections with new collectors, and driving DTC sales. Robertis has years of experience, during which she owned her own marketing firm, served in marketing roles at wineries, and worked in public relations.
Brian Huff, the former food and beverage director at AC Hotel by Marriott in Worcester, designed the drinks menu to be locally focused, mostly serving New England-based craft beers and liquors.
Geschwender, who previously served as director of sales for Grgich Hills Estate, has more than 20 years of experience in sales, brand building, and distributor management.
The 4,000 square foot space is set to re-open Mid-October. Flint Whistler, formerly of Rockaway Brewing Co., will be head brewer.
Cate, owner of Smuggler’s Cove in San Francisco, is a rum and exotic cocktail expert, and Sellers is a hospitality entrepreneur who owns two other restaurants, HopCat and Stella’s Lounge. The drinks menu consists of both traditional and specialty tiki drinks and cocktails.
Zimorski joined the Education staff and will teach WSET classes. She currently represents Moët Hennessy Champagnes.
The 4,000-square-foot taproom and brewery will include three bars, a kitchen, a patio, and a 10-barrel brewing system. The venue is slated to open late 2020.
Starting today, Carter is responsible for all business activities, including working with head winemaker Heidi von der Mehden. Carter has decades of experience in the wine business, having served in executive roles for Hess Family Wine Estates and Treasury Wine Estates, among others. She is a Certified Specialist of Wine, holds certifications from the Court of Master Sommeliers, Wine & Spirits Education Trust, and more.
Bartender Matt Belanger and beverage director Tyson Buhler created drinks offerings unique to the location. There will be 25 drinks on the menu, which is organized by categories including “fresh and lively,” “elegant and timeless,” “light and playful,” and “boozy and honest.” Patrons could also order from 1,000 cocktails that Death & Co. has served elsewhere. The bar is slated to open in November.
During King’s 30-year career in the drinks industry, he cofounded Austin Eastciders, served as a VP for Anheuser-Busch and Beam-Suntory, and has held key roles in Twisted X Brewing and BeatBox Beverages. At Great Lakes, he will be leading daily operations and driving the company’s growth and development strategy.
The team behind The Hightower (now-closed), Chad Dolezal and Victor Farnsworth, are converting the space into a bar and record store, with The Hightower bar manager Schnell staying on to oversee the drinks program. For this new venture, Dolezal and Farnsworth have partnered with Dan Pluckett and Blake Carlisle, cofounders of End of An Ear record store.
Markovich worked in the industry for 18 years, holding sales roles for companies including Clos La Chance Winery, Grgich Hills Estate, and Robert Mondavi, among others. He will manage sales and distribution in Florida, Georgia, South Carolina, and North Carolina.
Gadabout’s bar features mostly small-batch spirits, including aquavits, mezcals, and shochus, as well as local beers and nonalcoholic cocktails.
Mathieu worked for the Alliance des Crus Bourgeois du Medoc since 2010, having most recently served as communications manager. Her immediate focus is marketing the launch of the three-tier classification system for Medoc AOCs, including Cru Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel, which comes into effect by the end of February 2020.
Bokeh’s drinks menu features classic cocktails, as well as a rotating list of specialty and seasonal cocktails.
Stern, who held executive roles at Crimson Wine Group and Treasury Wine Estates, among others, is now charged with expanding CRU’s wine club and direct-to-consumer sales, as well as securing key wholesaler relationships.
Smith, a 30-year drinks veteran who held positions at Palm Bay International and RNDC, will now oversee IBG’s global sales team.
Monteiro will be responsible for consumer and category insights, innovation, and new product development across beer, wine, and spirits.
Located in the restaurant Tahona—which has an agave-focused beverage program—Oculto 477 will lean more towards classics-inspired cocktails.
Zell is also a co-founder in Chicago-based Intelligentsia coffee. Beverage director Brandon Acuña is responsible for the wine bar and attached bottle shop, which features 60-plus bottles of predominantly natural wine.
The restaurant will be located in the new Hilton-owned Candler hotel, and operated by celebrity chef-turned-restaurateur Hugh Acheson. Thorn and Grubbs, who run beverage programs at Acheson’s other properties, will craft a cocktail and French-leaning wine list.
Rodriguez, an advanced sommelier, will work on the company’s PR and events accounts, tapping his experience in the beverage trade to better work with wine and spirits clients.
The brewery is known for its culinary-style beers, IPAs, and barrel-aged and sour style products.
The label will feature the Nine of Swords tarot card, meant to be interpreted as anxiety and doubt, two subjects common in Malone’s music.
The brewery is known for experimenting with ingredients and flavors, and the tasting room’s 20 taps will reflect that, serving a wide range of brews at any given time. The sprawling space also features indoor and outdoor seating, space for food trucks, and a soon-to-open coffee shop to create an all-day space.
Cynthia Lohr, a second-generation co-owner of J. Lohr Vineyards & Wines, named company’s new chief brand officer
Lohr will be involved in day-to-day management of the brand alongside brothers and co-owners Steve and Lawrence Lohr, including managing internal teams focused on direct-to-consumer sales and brand strategies. (Press release)
Applbaum is the former chief marketing officer for Patrón Tequila and Grey Goose vodka, and left his role at the end of August to help build the fast-growing company, which produces cannabis-based products.
Leese’s new role at the distiller and spirits importer—which was founded as Anchor Distilling Co. before being sold to Sapporo Holdings in 2018—will be to bolster the company’s relationships with national accounts.
Soendker has been with Deutsch for 10 years, and in her new role, will be responsible for leading the company’s 125-member sales team.
The Edrington-owned Scotch brand has created a brand-new six-person “Whisky Mastery” team, helmed by Campbell, to build and develop The Macallan’s portfolio.
Called Rhodora, Rich’s new project serves natural wine selections with plans to offer beer, cocktails, and nonalcoholic drinks. The restaurant has partnered with Zero Footprint, an industry nonprofit that helps restaurants offset greenhouse emissions through a number of initiatives.
The vice president of national sales at Skurnik Wines & Spirits publicly announces her move to the supplier tier, where she will help develop the dry-wine spritzer brand.
RNDC also announced other leadership appointments, as regional presidents Mark Moser, Joe Gigliotti, and Taylor Sommer each expand their territories.
Angelis starts the role in January 2020, and will lead the company’s marketing strategy. She most recently served as senior vice president and marketing director for Brown-Forman’s international division.
Robinson will lead the brewery’s sales force and help execute its expansion plans.
Clark and Madero both have extensive international trade and government experience, in Canada and Mexico, respectively.
In her new role, Derton will scale up marketing to support the company’s expansion plans, and help drive brand awareness efforts.
The industry vet’s new bar will feature bottle selections around $35-$45, plus classic cocktails made with local spirits.
Allen will be responsible for daily operations for the Bennett Valley estate and the Healdsburg tasting room, plus DTC sales.
Ferguson was previously senior brewer at Stone Brewing in Escondido, California and helped launch that company’s production facility in Richmond, Virginia.
Haley is the company’s first ever VP of marketing. Her role will encompass strategizing and leading the company’s advertising, creative, and communications efforts.
Monique Huston promoted and Jessica Partington appointed to new positions at Winebow
Both Huston and Partington will assume the title of vice president, spirits for Winebow’s wholesale west and east divisions, respectively. The new roles reflect the company’s intent on growing it spirits business. (Press release)
Miller will be responsible for allocations, pricing and marketing projects, and working with sales members, distributors, négociants, and accounts.
Haywood was a James Beard Award semifinalist and co-owner of the shuttered Kitchen713. He has already crafted 15 new drinks for the cocktail menu.
After working nine years in the wine industry, Zeman is stocking her new wine shop with selections ranging from $10 to $140 retail, working with global female importers or winemakers to represent lesser-known regions.
The committee is made up of executive leaders throughout the three tiers and across the country. It was created to help members push for increased gender diversity and inclusion in the beverage alcohol industry.
Britt Kulsveen, president of Willett Distillery, announces opening of new bar in Bardstown, Kentucky
The bar will feature vintage Willett whiskeys from the distillery’s collections, while bartender Andrew Pope’s bar program will showcase classic cocktails. (Press release)
According to county records, the vineyard was purchased for $12.5 million, and includes 32 acres of planted vineyards, a 20,000-gallon winery, and a residence for the vineyard manager. The new owners plan on creating a new wine label.
Fresnet is the current cellarmaster at Champagne Henriot, where he’s been since 2006. He will continue in his current position until the end of the year before moving to Pernod Ricard-owned Mumm next year.
The restaurant specializes exclusively in Georgian wines, with an extensive list of Saperavi, Rkatsiteli, and kvevri wines.
The husband-wife team, who own another property called Torpedo Coffee, purchased the bar from its previous owners with plans to change the concept. Close Quarters will feature six taps pouring Colorado beers and nitro cold brew coffee, plus a select food menu.
Bruhin will serve on Breakthru’s executive leadership team, overseeing the implementation and execution over the company’s technology strategy.
Justin Catalana, a cofounder and CEO of Fort Point Beer Company in San Francisco, announced the opening of the company’s first beer hall
Fort Point Valencia is set to open October 7, featuring the brand’s line-up of beers but also guest brews, and bar food from chef Eric Ehler. (Press release)
Sullivan is the winery’s founder and managing partner. The winery is set to open on September 27, with eight wines sourced from Sonoma, though the winery will eventually harvest its own grapes—the vines are currently 2-years-old.
The new distillery will focus on distillery operations, while the attached cocktail bar will feature drinks on tap.
The co-owners opened the brewery in the city’s Gateway District, which will serve 33 beers on tap.
Blessing, who most recently served as head sommelier at Bouchon Bistro in Yountville, will be responsible for the training and development of associate talent within the guest relations department.
Opening in October, the shop will be stocked with beer and wine by the glass and bottle, as well as holiday gifts and a small food menu.
He will help manage Wormtown’s growth, which includes the completion of a second taproom location adjacent to the New England Patriots’s stadium.
King will lead the association’s growth efforts, tapping his skills in marketing, public relations, research and government affairs.
Marks will lead the company’s business development goals, create course content, and instruct.
Opening this week, the restaurant will feature Wurster’s inventive molecular gastronomy-inspired cocktails like the Canton of Fribourg, made with gruyere-infused gin.
Michael C. Mathews has joined Round Pond Estate winery as vice president of finance in Rutherford, California
Mathews will oversee all financial operations. (Press release)
The taproom will serve Grammer’s own beer brand, Faith American Ale, which he launched last year.
The wine list is comprised of 150 bottles, of which 65 percent hail from France, with prices starting at $45 ranging up to about $350, though a few choice bottles will be priced higher.
The 80,000-square-foot space will sell more than 1,200 wines, 800 spirits, and 500 beers. The location is the company’s eighth, all independently owned and operated.
The multihyphenate urban winery, restaurant, bar, and music venue will take up 35,000 square feet.
Neptune’s role will encompass consumer and trade tastings, press seminars, and events featuring the FGB portfolio, including Faire la Feta sparkling wines, made in Limoux, France.
Kollhoff has been named director of hospitality and direct sales. Martin’s role will be wine club and member services director.
Chambers & Chambers is an importer and distributor with offices in California and Hawaii. Hogan is the former president and CEO of Henry Wine Group.
The shop will focus on natural and organic wines, along with bread from Tarlow bakery, She Wolf.
Lee Campbell will run the beverage program, which will feature natural wines, craft beer, and classic cocktails.
Belluci, formerly of SoBou in the W Hotel, will create and manage the absinthe-focused cocktail list.
Bozovic has partnered with former Employees Only Miami team members Jesus Perez, Milos Velickovic, Jason Tune, Strahinja Marjanovic, and Nikola Dragojevic in the new bar, which will focus on classic and contemporary cocktails, as well as tropical drinks.
The distillery is only one of two certified organic distilleries in Colorado. The second location’s permit does not allow distilling, but it will feature a tasting room and tapas-style kitchen, with Rising Sun’s entire line of spirits on offer.
Pelican Brewing plans to break ground in 2020, with a public opening in 2021. The company also announced its new sustainability measures, like recycling wastewater and other water conservation initiatives.
With 12-plus years of wine industry experience, Ruehle will lead international and domestic sales efforts for the estate-grown, family-operated biodynamic producer.
Phantom Creek Estates, located in the Okanagan Valley, is slated to open April 2020. Francis Hutt has also been named winemaker for the winery.
The wine bar will operate above the Grigri’s existing restaurant, Good King Tavern, and will feature a French-leaning wine list of about 130 bottles.
The breweries—two of Michigan’s largest—will continue operating as distinct brands, and there are no expected layoffs, according to reports.
During the day, the bar will serve kombucha, kefir, and smoothies, and at night, cocktails made with ingredients like goji berries will be available.
Bozzo will lead a newly-expanded team that will focus on retail, on-premise, category development, and national account client services.
Osminkinia-Jones will become the company’s first chief innovation, research and development, and ready-to-drink strategy officer, covering regions for products made outside of Japan, specifically North America.
The winners, all under the age of 30, will range from sommeliers to retail and events professionals.
Deloney’s new role will be vice president of external affairs, tasked with building the company’s government and association relations. He previously served as an administrative commissioner and chairman of the Michigan Liquor Control Commission.
Moreno will oversee all sales management and development for the company. WX Brands develops wine brands for international retailers, sourcing from 14 countries, selling about 4 million cases annually.
Court of Master Sommeliers, Americas announced seven new Master Sommeliers in St. Louis
Nick Davis (Medium Plus, Seattle); Mariya Kovacheva (Pernod Ricard, West Palm Beach, FL); Justin Moore (Vetri Cucina, Las Vegas); Vincent Morrow (ONE65, San Francisco); Joshua Orr (Broadbent Selections, San Diego); Jeremy Shanker (Michael Mina, San Francisco); and Jill Zimorski (Champagne Specialist Representing Moet Hennessy Champagne Portfolio, Chicago). (Press release)
Located in the base of the Siren Hotel, Paramita Sound is a duel-concept wine bar-record shop, with a bar program created by Atanassova featuring wine-based cocktails, packaged beers and about 30 wines.
Dean McKillen joins Grassini Family Vineyards as national sales manager in Santa Barbara, California
Prior to his new role, McKillen worked with on- and off-premise wine sales at J&L Wines, where he worked with the Grassini brand for five years. (Press release)
Vallat—who previously served as CEO of Rémy Cointreau’s flagship Cognac brand, Rémy Martin—will succeed Valerie Chapoulaud-Floquet as CEO, according to reports. Chapoulaud-Floquet said that she plans to step down by the end of the year.
The popular Champagne-focused wine bar will open this month.
The proprietors also own The Rose, a popular neighborhood wine bar and bottle shop. Their second venture will focus on local gins and an all-natural wine list managed by The Rose’s wine buyer, Katie Fawkes-Moore.
Spurrier, of “Judgement of Paris” fame, will join 60 other international judges to evaluate entries from more than 30 countries. The SFIWC enters its 39th year.
Burroughs Blind and Erik Elliott join Heitz Cellar in St. Helena, California
Blind will take on the role of director of direct-to-guest sales, leading ecommerce, tasting room, and wine club sales. Elliott will assume the title of director of hospitality and education. He was most recently lead sommelier at The Little Nell, under current Heitz president and CEO, Carlton McCoy. (Press release)
Fulton is formerly of Dirty French in New York City and will run the 400-bottle wine list. Pernoi is from chefs Luciano DelSignore and Takashi Yagihashi, and is opening this week.
The 18,000-square-foot brewery is slated to open in 2020, with a taproom, outdoor beer garden, and special event space.
Spate, who most recently served as lead winemaker and director of Masstige winemaking at Treasury Wine Estates, will oversee the winery’s seven million case wine production.
Towers, who previously held positions at Southern Wine and Spirits and Young’s Market, will take on the role of client solutions specialist.
The pair purchased the property in 2017 with the goal of opening a winery built out of recycled materials, dubbed Deschain Cellars.
Deraisme, who is now responsible for the Loire Valley portfolio, will help develop a global growth strategy for the company’s still and sparkling portfolios in North America, Asia, and Europe.
A graduate of the Appalachian State Fermentations Sciences Program and former brewer at Devil’s Backbone Brewing, Friedheim will oversee brewing operations and also manage the company’s new 2×4 Brew Pub and taproom.
The rosé-only winery was shuttered since spring 2018 due to zoning decision by the board of Southold. The partners purchased the winery in spring of this year for $1.3 million, and reopened after reaching an August 2 settlement with the town’s zoning board.
The brewery’s new location will feature a food menu for a neighboring restaurant, plus 20 taps with 16 devoted to CraftHaus brews and four guest beers, while other products like coffee and wine will also be available.
Owner and sommelier Kuller’s contemporary Spanish-style restaurant will heavily feature wines from the country alongside lowcountry versions of Spanish fare.
The 9,000-square foot production facility will also feature a taproom to serve the signature Belgian-style beers.
Davis will oversee daily operations of the bar and cafe, as well as the attached wine shop. The bar features 150 wines by-the glass and bottle and over 40 sherry and vermouth selections.
The chefs behind world-famous Cosme and Pujol will be opening Damian/Ditroit this fall, which will feature a mezcal bar within the two distinct spaces.
Steiner was a founder and beverage director of the former concept, which champions female winemakers and distillers.
Dante won the award for World’s Best Bar at the Tales of the Cocktail in New Orleans this year. The new location will take its cues from Spain’s Basque region.
The natural wine-centric shop will be tucked into the Market Line food hall on the Lower East Side, with an adjacent wine bar
The wine list will source natural wines from California and Austria.
The company produces sparkling CBD drinks in lime, ginger, and cola flavors, which will be used in both cocktails and mocktails. The bar will also serve wine and beer.
The new brewery and taproom will open in 2020, with a production capacity of about 30,000 barrels once operational. The 3,500-square foot taproom should accommodate 300 guests at one time.
The venue’s new name is Seoulju, reflecting its new focus on drinks featuring the Korean spirit, plus a menu of drink-friendly bar snacks.
The other MWs to earn their designation are: Julien Boulard MW (China), Thomas Curtius MW (Germany), Dominic Farnsworth MW (UK), Lydia Harrison MW (UK), Heidi Mäkinen MW (Finland), Christine Marsiglio MW (UK), Edward Ragg MW (China). According to the Institute of Masters of Wine, 14 total members have been added in 2019, bringing the global membership of the elite group to 390.
Fotieo is a Grand Rapids native, and this second location will feature many of the same organic, sustainable, and biodynamic European wines the Brooklyn shop has been known for.
In this brand-new expansion of the Chicago steakhouse of the same name, Caballero will oversee a wine list with 400 selections, about 30 by-the-glass, to pair with chef Danny Grant’s modern steak-centered menu.
The wine list, created by David Keck MS and Rodil, features producers from Spain, Italy, France, and some New World offerings.
The bar within 8Arm restaurant will rebrand into a natural and biodynamic wine bar, with extensive by-the-glass options, plus a gong fu-style tea service. Fryer’s wine program will feature a variety of wine specials throughout the week.
Dubbed Villa One, the tequila is produced at Stoli Group’s Fabrica de Tequilas Finos distillery by distiller Arturo Fuentes, in Jalisco, Mexico. The brand will be available in silver, reposado, and añejo styles when it is launched in September.
The co-founders, who met as neighbors, started brewing beer in a garage in 2018. The budding brewery currently makes four beers (a lager, a blonde ale, a pale ale and an IPA) with experimental brews in the works.
The wine club will feature mostly California selections upon launch, with such labels as Scribe, Matthiasson, Massican, Kanpai, Marietta, and others. The Drops of God manga has a fanbase of over 300 million people.
Previously the corporate assistant wine director, Smith’s new role will oversee the combined 1,700-selection wine program for both restaurants.
The team behind the New York City bar will open their Windy City outpost in Chicago’s Avondale neighborhood this fall, partnering with industry veteran Toby Maloney (of Violet Hour).
Kelly Wheeler is the new Southeast broker for Tuscan Vineyard Imports in Atlanta, Georgia
In his new roll, Wheeler will work with TVI’s Italian portfolio. He also founded distributor Con Vinum, and is currently a senior instructor at Atlanta Wine School. (Press release)
Cabral is a renowned winemaker who garnered the first 100-point score for an American Pinot Noir from a wine publication during his tenure at Williams Selyem Winery. He will continue as director of winemaking at Three Sticks Wines and his eponymous label.
The all-day restaurant from the James Beard-nominated entrepreneur will serve affordable wine and cocktails.
The Italian-American dining spot is owned by restaurateurs Tiffani Faison and Kelly Walsh. Callahan will run beverage, including a cocktail program featuring martinis and a mobile bar cart, while Gaeta will manage the wine program.
Zak Miller promoted to sparkling winemaker at Domaine Carneros, in Carneros, California
Miller has worked at the family-owned winery for 11 years, joining the team in 2008. He will lead daily sparkling winemaking operations. (Press release)
McKendrick will lead SWA’s efforts to boost Scotch whisky’s global exports, among other duties. He previously held a post in the Foreign and Commonwealth Office, negotiating on international agreements in the Middle East and North Africa.
Farmer will lead Beck Family Estates’ national sales team as vice president of sales. Marchesi, who managed her family’s winery, Montinore Estate in Willamette Valley, has been appointed vice president of winery operations.
McPherson has been with the company for eight years, most recently as managing director. He will be based in Oakland, California and will lead sales strategies for U.S.-based brands including Beringer, Beaulieu, Provenance, Chateau St. Jean, and Etude.
Weaver will open the new distillery to honor the country’s first known African-American master distiller and brand namesake, Nearest Green. Phase one of the distillery includes a horseshoe bar for sampling and drinking Uncle Nearest whiskies, a full retail store, and a hard hat tour of the space. The distillery will open on September 14.
The two U.S. Air Force veterans opened their 10-acre property in Mill Creek, with a 4,944-square-foot winery.
The three owners behind Paris-style cocktail den, Victor Bar, opened their second spot in the Lincoln Park neighborhood, offering 20 signature cocktails alongside local craft beers from Maplewood, Cruz Blanca, and Begyle.
Teller is the latest celebrity to back an alcohol beverage brand. He will be joining The Long Drink founders founders Ere Partanen, Sakari Manninen, and Mikael Taipale, helping lead creative strategy as the brand grows in the U.S.
The distillery’s first spirit, the Tod & Vixen’s Dry Gin 1651, was launched in collaboration with three top bartenders: author Gary Regan, bar owner Jeffrey Morgenthaler, and NoMad Hotel bartender Leo Robitschek.
The restaurant is the first of three concepts to open in Miami by Invest Hospitality, the group behind chef Joël Robuchon’s restaurants. Santana and bartender Dushan Zaric (an Employees Only veteran) will helm the drink program, which will feature non-alcoholic drinks made with vegetable juices, teas, herbs, and other ingredients, alongside proprietary cocktails.
Sophie Burton in as beverage director of Bar Politan in forthcoming Houston food hall
The distillers also own sister brewery, SLO Brew, which will supply the beer to create the SLO Stills whiskey and bourbon.
Panicali will oversee and coordinate Opici’s marketing efforts, including building brand strategy and developing her team.
Sunday’s husband, Jerry Sunday, will run the pot still, and the owners plan to operate a tasting room for its forthcoming gin, rum, and bourbon products.
The restaurant from mother-son owners Yesoon and Danny Lee will offer contemporary Korean fare by chef Angel Barreto, paired with drinks selected by Anova. “Anju” is the Korean term for food to consume with alcohol, so expect large-format cocktails made with soju, plus a global wine list and makkoli (a sparkling rice wine) on tap.
The vineyard was acquired by Maison Louis Latour in 2003. Espitalié was formerly director of operations at La Chablisienne, and winemaker at Cave de Rabastens.
Walther, who works at Jeffrey’s in Austin, Texas, beat out other participants in a three-part wine examination. She won a $2,500 scholarship to be used towards her Court of Master Sommeliers education.
Lopez and her family run the acclaimed Oaxacan restaurant, Guelaguetza, in Los Angeles. When it opens in the Park MGM on August 28, Mama Rabbit will serve mezcal and other agave-based spirits, plus original craft cocktails.
The Moersch family-owned winery, brewery and distillery’s new tasting room will serve Round Barn wines (white, red, sparkling, and fruit wine) as well as its rum, gin, and vodka products.
Haas, who is also a partner and general manager at Tablas Creek Vineyard, will help set the strategy and messaging for Free the Grapes, a national trade group advocating for streamlined direct-to-consumer sales.
Gonzales spent the last two decades with Ste. Michelle Wine Estates in a series of leadership roles. He will head up the company’s Western Division.
The wine bar will serve 125 wines, selected by wine director Ryan Cooper. It is the debut project for the Goodnight Hospitality group, which is opening two additional restaurants in the area.
Nelson joins lead brewer Will Arnaiz’s team, which is responsible for producing 8 year-round beers, 3 seasonal offerings, and limited-edition beers under the brewery’s Up & Comers and B-Track brands.
The new bar is a sister to cocktail destination, Hide, where Jenkins currently serves. Toller will feature 12 original cocktails on tap alongside frozen drinks, wine, and beer.
The beverage program leans toward French and Spanish family-owned wineries and small producers, plus cocktails and beer.
The restaurant will feature a varied drinks list of original cocktails, plus beer, cider, and wine by the glass. The restaurant’s namesake Champagne will also be available, for both on-premise consumption or the retail bottle shop.
Erin Robertson joins Round Pond Estate winery in Napa Valley as director of marketing
Robertson will be responsible for the Rutherford-based winery’s marketing strategy, branding, public relations, and digital marketing. (Press release)
Ontiveros’ Rancho de Ontiveros Wine will share space with Cisko Kid, a new restaurant from chef Conrad Gonzales.
Szpigel is joined by four other co-owners with ties to the beverage industry. The brand is positioning itself as a premium product, first entering the market in Miami with four-packs retailing at $9.99.
Fox was elected chair and Warbritton elected vice-chair. Fox is CEO of Henry A. Fox Sales, a beer and wine distributor in Grand Rapids. Warbritton is president of family-owned beer and wine distributor Rave Associates, in Ann Arbor.
The distillery will take over a former brewery space, with plans for a tasting room and bar that will serve cocktails plus guest beers and wines on tap.
The forthcoming family-run distillery will launch with gin, vodka, and rhum agricole products made from local sugarcane, with hopes of bringing tourism to the area.
Champion will lead traditional and digital marketing efforts, plus in-store activations and e-commerce initiatives. BevMo comprises 170 retail locations operating in California, Arizona, and Washington.
The acclaimed bartender will be serving up tiki cocktails and about 230 rums in a 3,400-square-foot space.
Hamilton will oversee a beverage list focused on affordable Italian and biodynamic wines. The restaurant is helmed and owned by husband-wife team Gabe and Katherine Thompson (veterans of New York’s Del Posto, Dell’Anima, Per Se, and Le Bernadin, among others)
The new brewery will feature its own products but double as an incubator and experimentation space for other up-and-coming brewers.
The membership-based wine club sells Walla Walla, Washington-grown rosé, Grenache, and Syrah made by winemaker Sean Boyd. Proceeds will benefit the singer’s Looking Out Foundation, a nonprofit that donates funds to a number of causes, including health, civil rights, community organization, and others.
Lever, the brewery’s current operations manager, is taking the reins from Luke Livingston, the company’s founder. Livingston announced his retirement from the brewery on Monday, effective September 13.
Gomez joined the company in 2017 as director of marketing. She is recognized for her work on various fronts, including the company’s private label program, and leading efforts across both wine and spirits portfolios.
The industry vets from such establishments as Hopscotch, Trick Dog, and Bon Voyage are bringing on Tartine Manufactory chef Christa Chase to lead the kitchen.
The company will expand operations to include a craft distillery, coffee and cocktail bar, private event space, and rooftop bar.
Alden holds both Advanced Sommelier and Certified Cicerone distinctions.
The new tasting room with be the brand’s first satellite location in Oregon—Bledsoe Family Winery is based in Walla Walla, Washington.
Gelardi Law will specialize in agribusiness, land use and natural resources law. With ten years of experience, Gelardi has advised wine businesses as well as managed complex land and water development projects throughout Oregon and Washington.
The brewery makes a golden ale, a cranberry sour, and a hazy New England-style IPA, and also doubles as an all-day restaurant.
The forthcoming Blossom Market hall will include Angel & Mason, a beer and wine bar serving local products.
The winery also announced filling other key roles in the marketing and hospitality operations. Lauren Martins has been promoted to associate marketing manager, while Tom Markakis is also joining the winery as the new assistant retail operations manager.
The new Diageo Lebanon Distillery will cost $130 million and will be fully operational by 2021.
The restaurant still awaits its liquor license, but will feature a full cocktail menu when implemented.
The new restaurant from partners behind Coquette will be more casual than its sister, with a focus on Gulf Coast and Southern fare. Beverages include original cocktails, beer, cider, and wine, with bottles maxing out around $40.
The Chicago-based brewery, known for its experimental, botanical-driven beers, will expand into Ohio with a 12,000-square foot space, expected to open in November.
The 100% employee-owned brewery is stepping into the wine space, dubbed the Odell Wine Project, with a projected launch date of summer 2020 for the first products. A new tasting room and wine cellar will be built adjacent to the existing Fort Collins brewery.
The restaurant’s liquor license is in the works, but upon its approval, the beverage program will focus on sake.
After years of “nomadic” brewing, the popular brewery will soon open its doors in the Ridgewood neighborhood of Queens.
Oakes, chef-owner of Boulevard, and Weinberg, a local restaurateur, are joined by designer Fulk in taking over the restaurant from April Bloomfield and Ken Friedman. Their goal is to reopen by winter 2019, with an Italian focus.
The industry vets (Castañeda is the fourth-generation owner of his family’s cigar company while Basnayake has stakes in various nightlife spots) will be serving 45 different rums, as well as offer a lounge space for smoking cigars.
The restaurant, which started as a pop-up, is the first of three projects by the duo’s Out to Lunch Hospitality group—other plans include revamping neighborhood dive bar Happy Village and opening a new cocktail spot called X. Good Fortune’s wine program will be helmed by wine director Steven Mendivil, with cocktails by bar director Miranda Breedlove.
Both located in the Four Seasons Hotel Philadelphia, the Jean-Georges Philadelphia and JG Sky High lounge will be helmed by chef Jean-Georges Vongerichten, with an emphasis on French technique and global influences. The 325-bottle wine list will likewise represent France and the U.S., among others.
Micah Ochej joins Tower Brewing as new brewer in Sacramento, CA
Ochej, who spent the last three years at Firestone Walker’s Barrelworks producing wild ales, joins brewer Mike Ungerbuhler at the East Sacramento brewery. (Press release)
The new location is the first Southside to offer full dinner service, including an extensive wine list featuring 36 California wines by the glass or carafe.
The bar features eight cocktails on draft, created by local bartenders, plus a selection of cider, beer, and wine.
Along with wife Natacia, Rodriguez purchased the FLX wine country restaurant, which is known for its commitment to locally sourced food and wine. Rodriguez, who is also executive chef at Glenora Winery, will reopen Graft in the fall with new offerings that tap his Latin roots.
Following last week’s announced joint venture partnership agreement with Young’s Market Company, Republic National Distributing Company (RNDC) has named Jay Johnson region President of YMC, now the Western division of RNDC. Johnson will be based at the company’s Tustin location.
Featuring a 12-seat horseshoe-shaped bar and capacity for 60 people, the cocktail bar’s “farm-driven” menu makes use of preserved and pickled fruits and vegetables, as in the tomato gibson.
Kortbaoui, who grew up in Lebanon’s Beqaa Valley, will incorporate ingredients from his homeland like jallab (a rosewater and date syrup) and orange blossom water into the beverage menu.
Wanner will over Presqu’ile’s visitor experience as well as direct-to-consumer and wholesale sales.
The winemaker of Bordeaux-style label, Aperture, will build the 23,000-square-foot winery and 6,500-square-foot hospitality center on his 40-acre vineyard.
Master distiller Shannon Mosley will run the on-site distillery, which for now will focus on clear spirits like vodka and gin, eventually working up to single-malt whiskey. The space will also feature a restaurant and bar.
The fifth-generation winemaker behind the successful Meiomi brand will initially launch five wines, four Pinot Noir bottles and one Chardonnay, sourcing grapes from appellations like Santa Lucia Highlands, Russian River Valley, and Santa Maria Valley.
The duo behind now-iconic cocktail den Trick Dog are lending their bar expertise to beverage programs throughout the forthcoming arena, slated to open in September.
The immersive restaurant and bar will run through January features chefs like JJ Johnson and Japan’s Takayoshi Watanabe. Chetiyawardana’s famed London bar, Lyaness, has been replicated in the space, and serves $16 cocktails alongside wine and beer.
Located inside the Equinox Hotel—the first for the fitness and lifestyle brand—and helmed by acclaimed restaurateur Stephen Starr, Electric Lemon’s drinks will have a “green” bent, using ingredients like sorrel juice and syrup made from leftover pea shells.
Van de Ven will take over the brand’s global growth strategy. His career includes stints at Diageo, Heineken, and Japan Tobacco International.
Langan joins Sokol Blosser from K Vintners/Wines of Substance in Washington, where he worked the past four years.
Ray Signorello, proprietor of Signorello Estate, announced that he named DiMinno to the newly created position. DiMinno will oversee all domestic and international sales for Signorello Estate, as well as other brands from the Wines of Ray Signorello portfolio.
The brewery’s new 21,600-square-foot facility will feature 18 rotating beers on tap in the large taproom, two private event spaces, and a seven-barrel brewhouse. The brewery will also soon open a restaurant on-site called Fina.
Effective immediately, Clark is taking over the brewery’s production staff and brewing operations.
Hansen will join the organization August 5, with responsibilities encompassing strategic development, financial management, membership recruitment, and community outreach efforts.
Ackerman will oversee the production of the company’s red wines.
JR Velazquez joins Las Vegas-based Toast Spirits as chief financial and operating officer
Most recently serving as worldwide controller at Patron Tequila, Velazquez will head up Toast’s Beau Joie Champagne brand’s growth strategy. (Press release)
The new restaurant from chef Dale Talde will feature European wine and cocktails like a green tea-infused vodka drink. Goosefeather will be located inside the Tarrytown House Estate hotel, slated to open mid-August.
Started as a wine and beer delivery and e-commerce site, the brand has expanded into eight retail locations, selling wine, beer, and spirits alongside food and coffee. The company opened its first Dallas location in June, with plans for a second later this year, in addition to more locations within Chicago.
Founded in 2017 with its first product launched in 2018, Bev is a canned rosé produced in Venice, California. Hannaford was previously vice president of sales of Tequila-brand, Casamigos.
Current head brewer Tom Walsh will retire this fall, handing over day-to-day production duties to Yates. Yates began his career in 2012, and since then won a bronze medal at the Great American Beer Festival for his Kawi Coffee stout and a gold medal from the World Beer Cup for his Dry Irish stout.
The first American outpost for the Aussie Brewery is now open. The 6,300-square-foot taproom is now pouring 36 beers and serving an all-day menu by chef Ian De Leoz. Founded in 2000, Little Creatures was purchased in 2012 by Lion, a subsidiary of Japanese brewery Kirin.
Nahabedian’s list will feature wines from Portugal, France, Italy, and Greece alongside cousin and famed chef Carrie Nahabedian’s southern European-meets-northern African coastal cuisine. The restaurant is slated to open in October.
The project is his first solo opening, with a beverage list made up of Old World wines and craft cocktails.
Samra Morris joins Alma Rosa Winery & Vineyards in Santa Barbara, California, as assistant winemaker
Born and raised in Bosnia, Morris holds both her bachelor’s and master’s degrees in Food Sciences from the College of Agricultural and Food Sciences at the University of Sarajevo. Morris was most recently quality control manager for Free Flow Wines in Sonoma, California, which she joined in 2017 as lab assistant. (Press release)
Giuffré was most recently harvest assistant winemaker at Simi Winery in Healdsburg, California, and has served as enologist at Joel Gott Wines in Saint Helena and lab technician at E&J Gallo in Healdsburg.
Terry McNeese has been named general manager and wine director of Blackbird restaurant in Chicago
Taking over management of Blackbird’s award-winning wine list, McNeese’s credits include running operations and building wine lists at Chicago establishments such as Le Sud, The Gage, Bistro 110, Le Lan, and Chicago Firehouse. (Press release)
McManus will be responsible for oversight of marketing, direct-to-consumer sales, and hospitality for both Markham Vineyards and Textbook wines. McManus will also work closely with the in-house marketing teams at both Argyle Winery in Oregon’s Willamette Valley and MacRostie Winery and Vineyards in Sonoma County.
After running its wine program for eight years, Rolek’s last day at Minneapolis’ award-winning Bachelor Farmer will be August 9.
Knowles joined the brand two years ago as estate manager, and in his new role, will oversee hospitality, sales, and IT, amongst other things.
Along with partners Moshe Schulman and chef Josh Ochoa, the Oh My Gato group’s newest East Village restaurant will source wines from Slovenia, Croatia, and Italy, with food and cocktails inspired by the Adriatic region.
Schiffer will also become CEO of Foley-owned California distributor, Epic Wines & Spirits.
The beverage program will feature local craft brews, small-batch soju, sparkling wine, and non-abv drinks.
Slated to open on July 30, the Capitol Hill wine bar will serve 40 wines, plus cocktails and beer.
Working alongside winemaker Dan Petroski, Heelan will manage the cellars, wine production, and grape-growing, among other tasks.
Slated to open July 29, the wine bar will feature 135 global bottles, many from the Pacific Northwest, available by the ounce, glass, and bottle.
The new Israeli family-style spot from the owner of Bellina Alimentari will feature a by-the-glass and bottle list of wines from Israel, Lebanon, and Turkey. The business opens July 25.
Anne Brown joined Columbus Wine and Spirits as Virginia state manager
Brown will take on sales and education duties for the whole Columbus portfolio, covering the Virginia and D.C. markets. (Press release)
Wente will lead, develop, and execute the Wente brand’s strategic marketing plans. Wente spent four years with Constellation Brands, where she most recently managed a portfolio of luxury and super-luxury wines.
Roth and her husband Steve Marchese are opening their South Side brewery this fall, with an eye toward diversifying the city’s craft beer scene.
The chef and proprietor of Folkart Management said in a press release that the cocktail bar will be located in Optimist Hall, a food hall concept set to open in August, and will be headed up by long-time Billy Sunday mixologist Stephanie Andrews.
Covenant produces both California and Israeli wines. Rochwarger, who lives in Israel, will work closely with the company’s Israeli operations.
Called Yapa and opening in late August, Goldman’s new venture with partner Richie Lopez will feature small plates, shareable dishes, and Nikkei-style cocktails when it opens in Little Tokyo.
O’Brien, who oversees beverage operations for chef Kevin Gillespie’s Red Beard restaurant company, will offer a rotating selection of 15 cocktails to pair with the restaurant’s 15 menu items, along with a dozen draft beer taps. Cold Beer opens July 23.
The second location of the Washington, D.C. restaurant will eventually offer a selection of over 200 wines, including 22 by the glass. Valera’s focus is on wines mostly from Turkey, Greece, and Lebanon, which will be paired with chef Ghassan Jarrouj’s Mediterranean cuisine. Agora Tysons is now open.
Lapeyssonnie’s wine program is dedicated to natural wines from small producers all over the world, with around 10 wines by the glass available. L’Accolade is now open.
Williams’s new venture will feature a combination of cocktails, small plates, and desserts, and live and recorded jazz music. Construction on the Provost Listening Room is scheduled to be completed in September 2019.
Ned Benedict, a partner of Grand Cru Selections in New York City, passes away
The wine community is mourning the loss of Ned Benedict, a partner of Grand Cru Selections in New York City, who died unexpectedly last weekend. Members of the wine industry are remembering Benedict as a fixture of the industry, known for his quick wit, strong relationships, and joyful approach to wine—and life.
Benedict fell into the New York restaurant industry in the mid-1980s, falling in love with wine while working his way up through spots like Keens Steakhouse and Bouley and making several pilgrimages to Burgundy, which would become his specialty. He became Aureole’s first wine director before leaving five years later to focus on the Burgundy program as a wine buyer for Zachys. The relationships cultivated and maintained throughout Benedict’s career helped to launch Grand Cru Selections in 2010 with a small but high-quality portfolio, which has grown into one of the country’s most sought-after.
But it wasn’t just his professional accomplishments that made Benedict so beloved by the wine community. Benedict was always looking out for people, his friends and colleagues say, and he had a huge impact on the careers of many in the industry. He never forgot those that he met over the years, and he maintained those relationships over time, always willing to connect people or make a call on their behalf. Laughter and energy seemed to surround Benedict—his sense of humor was “indescribable.”
“Ned was loved by so many people,” says Elise Pfannenstiel, a partner of Grand Cru Selections who has known Benedict for 17 years. “He was such a force and a unique spirit. He will be mentioned and toasted countless times in the years to come. We miss him.”
Green’s wine program will launch with over 2,500 bottles, with a goal of over 3,500 labels after one year. Selby’s opens July 23.
Rice will focus entirely on natural wine at the upcoming wine bar, offering over 100 wines including 20 or so by-the-glass selections, procured with consultation from Jill Mott of Jill Mott Selections. Bar Brava is slated to open fall 2019.
Schoettler, who holds that title for MGM Resorts International, has designed a cocktail program for the upcoming speakeasy contained within Ambra Italian Kitchen + Bar that highlights classic cocktails from specific time periods, with an emphasis on Italian ingredients and flavors. The opening is set for August 2019.
Durney’s Brooklyn venture will feature a selection of around 170 natural wines, along with a minimal beer list and classic cocktails. Red Hook Tavern is now open.
Parson, formerly of Agern, is emphasizing organic wines and Japanese whiskey to pair with the Tibetan and Chinese-influenced cuisine of chefs Tashi Gyamtso and Kevin Chen. Red Paper Clip is now open.
Brown, a former brewmaster, will offer an array of craft beers on draft as well as in can and bottle at the new restaurant, along with a selection of wines and cocktails, in addition to hosting wine dinners and educational tastings. Stalk & Vine opens July 20.
Lotz, who also serves as beverage director for Bar Mazzana, and Shore Leave/No Relation, will offer minor tweaks on classic cocktails like the gimlet, along with a selection of draft beer and small-production wines. Black Lamb is now open.
The new distillery and brewery, operated by head distiller Rikk Munroe and head brewer Nathan Rice, will open offering a light whiskey with minimal aging, with plans for a Texas gin as well as straight whiskey in conjunction with a range of craft beer styles. Maverick Whiskey opens July 23.
Hamilton, formerly senior vice president, chief customer and commercial leadership officer at Coca-Cola, will assume the role starting August 5.
Mrotek, formerly the director of drinks at Norseman Distillery, will oversee the bar programs at the steakhouse, while Jeff Rogers, who formerly held the title, has been promoted to beverage director for parent company Jester Concepts.
Fletcher joins the winery, owned by Terlato Wines, after serving as general manager and winemaker at Bien Nacido Vineyards. He will oversee day-to-day vineyard and winery operations in the new role.
The upcoming brewery and taproom will feature over 30 taps from head brewer Tyler Cox, with an anticipated opening in fall 2019.
Bernard Farges elected president of Bordeaux Wine Council
He will serve a three-year term. (Press release)
Kruse has spent the last 13 years at the winery, most recently as assistant winemaker. The move comes as Rob Davis, who has been with Jordan since their inaugural vintage in 1976, transitions into the newly-created role of winegrower.
Farber, formerly the national accounts strategic manager at VINTUS, will be responsible for managing national account programs and initiatives in the newly-created role for the wine importer and marketer.
Didier Porteaud named director of estate sales for Cristom Vineyards in Salem, Oregon
Porteaud is the former general manager and wine director at Portland, Oregon’s RingSide Steakhouse. He will work with director of membership & education Gaironn Poole to launch a year-round ecotourism program, two new tasting salons, and a new garden patio terrace. (Press Release)
Christian Gourdin named district manager, San Francisco for The Winebow Group
Gourdin formerly served as San Francisco area manager for Epic Wine & Spirits before taking on his current role with the national wine and spirits importer and distributor. (Press release)
Murnaghan is the former vice president of marketing at Vans, and joins the northern California brewery, owned by Heineken, to continue to expand the brewery’s reach into new markets.
The upcoming tiki-themed bar will offer flights of rum, tequila, and mezcal as well as a range of classic and updated tiki drinks along with Polynesian-meets-Mexican cuisine. Tiki on 18th is scheduled to open July 20.
Van Aller, formerly regional sales manager at Silver Oak and Twomey Cellars, will focus on growing the presence of Ehlers Estate within California.
Garner, formerly the sommelier at Orchids, will oversee the beverage program at he soon-to-open rooftop bar from local restaurateur Juan Imeroni, offering a range of specialty cocktails, wines, and beers on tap. The View at Shires’ Garden opens July 19.
The duo, who co-founded Bar Lab, will offer a wide selection of natural wines and low-alcohol cocktails based around amari, aperitifs, and vermouth when Margot Natural Wine & Aperitivo Bar opens this winter.
Farrell, formerly a vice president at Starbucks, is offering two different super-premium blended rums, one white rum and one aged rum.
Robson, who also oversees the beverage program at the adjacent Here Nor There speakeasy, will draw inspiration from European aperitivo bars for the new venture, with a selection of spritz cocktails and natural wines. No opening date has been announced for In Plain Sight.
The wine importer and marketer has also added Danni Lynn Simross as Texas state sales manager, Danielle Clark as a Texas sales representative, and Jules Symon as district manager for Illinois.
Joseph Hernandez named senior editor of SevenFifty Daily in New York City
Hernandez, formerly a senior travel editor at Thrillist and a deputy editor of food and dining, overseeing drinks coverage, at the Chicago Tribune, has joined SevenFifty Daily’s editorial team. As senior editor, Hernandez will help shape the future of SevenFifty Daily, breaking new ground with high-quality content that serves the needs of the drinks industry and showcases the people and ideas moving the industry forward.
Costello serves as the president and chief executive of Stoli Group USA. Namita Malik has also been named global chief financial officer for the spirits company.
Herpst’s promotion from quality assurance manager comes amidst other changes at the longtime craft brewery, including Richard G. Norgrove assuming the role of chief executive from his father, co-founder Richard R. Norgrove.
Mezzetti will offer a wide range of wines by the glass as well as a limited bottle list at the small seasonal bistro and wine bar, which will also host occasional wine dinners. Candor is now open.
Latham previously served as executive vice president, finance, group performance management, at Unilever, and will take on the new title starting in September 2019.
Antoinette Cattani named national market development manager for Ming River Sichuan Baijiu
Cattani, formerly the U.S. brand ambassador for Fernet-Branca, will aim to increase awareness and placements for the Chinese grain spirit. (Press Release)
Schrader, who has been with the national winery chain for five years, is the first female head winemaker in the company, and will oversee production at both Chicago locations.
Timoteo joins the longtime Washington winery after working as a brand and category manager for a UK-based confectionery company. In her new role, she will aim to grow the winery’s national presence and portfolio
Lasseigne New, formerly the assistant manager at Bottlerocket Wine & Spirit in New York City, will work to elevate the Long Island winery’s presence in New York City.
Benkovich has been with the subsidiary of MillerCoors for 16 years, and most recently served as the craft and import development director for the Pacific region.
Ingalls will work to incorporate herbs and flowers grown on-site into her cocktail program, along with beer and wine selections. Shilling Canning Company opens July 10.
Kristen Barnhisel named president of American Society for Enology and Viticulture in Davis, California
Barnhisel, also the winemaker for white wines at J. Lohr Vineyards & Wines, will oversee the research-focused professional society with over 2,000 members nationwide for 2019-2020. (Press Release)
Bitz, a retiring officer in the US Navy, will focus on vodka and gin initially, with intentions of adding bourbon to the roster over time. Aerodrome Distilling is slated to open summer 2019.
The couple, longtime San Francisco industry professionals, will focus the cocktail program on early California influences, while also stocking an ample selection of California beer and wine. They hope to have California Gold open by late summer 2019.
Walsh, formerly the president and chief executive at Pittsburgh Brewing Co., will oversee operations for the parent company of Smuttynose Brewing Company.
Smedley has moved from sister restaurant Daniel to take over the two wine programs, with aims to expand the collection of Mediterranean offerings at Boulud Sud and the large-format offerings at Bar Boulud.
Dennehy joins the wine distributor after serving as sales director at BIBA International. He will be responsible for expanding the current team structure and portfolio offerings, while also overseeing day-to-day operations for the New York and New Jersey divisions.
Caradonna joined the brewery earlier this year as chief financial officer and chief administration officer, and was previously co-founder of O’Fallon Brewery. She replaces the interim chief executive Emily Parker-Lampe, who has been named chief of brewery operations.
Quillé, who last year joined the wine company with holdings throughout the west coast, will continue to serve as chief winemaking and operations officer as he takes over for former chief executive Patrick DeLong.
Wieland, who has been at the Union Square Hospitality Group’s restaurant inside the Museum of Modern Art in midtown Manhattan, has taken over the 2,900-bottle list, with intentions to expand the restaurant’s Champagne and West Coast holdings.
Carrillo is overseeing the wine program at the new L.A. outpost, which is based on the original location in San Francisco, and is focusing on wines from Southern California along with an emphasis on Burgundy and the Rhône Valley among the restaurant’s nearly 1,400 listings.
Perez’s cocktail program is divided into three categories, encompassing custom creations, riffs on classic cocktails, and draft cocktails, connected to the restaurant’s Mexican-American theme. Draft beer as well as wine are also available.
Woltz was formerly the wine director at Babbo in Manhattan. In his new role, he will oversee the wine and beverage programs at the company’s four New York locations and one in Denver.
Muse and bartender Tyler Woodard will overhaul the cocktail program at the revamped restaurant from chef Eric Nelson, focusing on Spanish-style aperitif cocktails like the Bamboo and agua fresca, as well as a range of gin and tonics.
Marks, who also owns the sports bar the Vig, will offer 100-ounce towers of drinks like mimosas, bellinis, and sangria along with a complement of beer, wine, and spirits. The Whale opens July 5.
Stamos’s wine program dovetails with the restaurant’s eastern Mediterranean focus with a selection of wines from Georgia, Armenia, and Lebanon, along with selections from France and Italy. Ilona is now open.
Mudaliar, the co-founder of RAM Wine Country Tours, will work to ensure a more consistent brand experience nation-wide, as well as overseeing the winery’s relations with collectors. Emily Floyd will also join Covert Estate as director of hospitality & sales, having previously worked at Ram’s Gate Winery.
The new wine bar, adjacent to Paon Restaurant, will offer over 30 wines by the glass and sport a wine list with more than 650 bottles. Paon Wine Bar & Bistro is now open.
The new wine bar and sipping lounge is located near their other venture, Me Gusta Tacos, and offers a range of wines by the glass and flights, along with small plates. The Local is now open.
Lumsden, owner of fellow Seattle bar Damn the Weather, will focus on Champagne, natural wines, and original cocktails at the upscale diner, slated to open mid-August.
Miller, a former home brewer, will aim to offer four core beers and additional seasonal offerings to fill the taps at his upcoming taproom that’s scheduled to open in late 2019.
The couple, who also operate American Beauty Bistro in Massapequa, will offer a wide selection of craft beers on tap, as well as plays on classic cocktails. Effin Beauty is now open.
McGill, who also owns Hitchcock on Bainbridge Island, will focus on Italian wines and cocktails at the new Roman-style pizza restaurant. Bar Taglio is set to open summer 2019.
The new bar will focus on tiki cocktails, including classic concoctions and creative expressions of rum from around the world. Jungle is scheduled to open July 9.
The duo have been hired by owner Ramzy Hattar to oversee the new Moroccan-inspired cocktail bar, with a range of tropically-themed cocktails and a pair of frozen drinks. Two Wrongs is slated to open July 10.
Bobson joins the wine investment company after serving as marketing manager for the Washington State Wine Commission. In the new role he will support Ackley Beverage Group’s portfolio of brands primarily through digital marketing and ecommerce.
The new Peruvian restaurant, located in Manhattan’s Upper East Side, heavily emphasizes pisco in the cocktail program. Mission Ceviche is now open.
Keating is partnering with chef David Racicot on the venture, which features a range of custom cocktails that emphasize house-made ingredients and artistic presentations. Bridges & Bourbon is now open.
Elliot, formerly the general manager at sister bar Franklin Mortgage & Investment Company, is focusing on mezcal and other agave spirits at the new venture, which will also feature a collection of Mexican dishes from Guadalajara-based chef Fabian Delgado. Encima is scheduled to open July 5.
Weiss, the founder of Bai Antioxidant Beverages, is offering eight different flavors of seltzer, which are about 4% alcohol by volume. Crook & Marker will soon be available nationwide.
Trumble, a longtime wine industry veteran, will look to expand distribution and brand recognition for the producer of Washington state Cabernet Sauvignon.
Deegan will oversee the entirety of the company’s wine and spirits sales organization, and will also serve as a part of the company’s wine and spirits leadership team.
Longo oversees the beverage program at the newly-opened, hybrid French-Japanese restaurant in midtown Manhattan, with a focus on French wines. Longo is also now directing the beverage program at sister restaurant and neighbor Le Jardinier, which opened in May.
Genter, a longtime sommelier, will now oversee food and drink throughout the hotel, including at rooftop bar Nuvolé.
The duo have hired Daniel Baeza and Raul Pool to create a cocktail program for the bar, with a focus on classics like the Mai Tai and Old Fashioned, along with several beer-and-shot combinations. Lowboy opens June 26.
Spence, formerly the chief operating officer at Carlsberg, will assume the newly-created role in October, overseeing global strategy across all categories.
The Gin Bar, located within the Arrive East Austin Hotel, will have a collection of over 50 gins from around the world when it opens July 10.
Evis Savvides in as operating partner at Distill Ventures in New York City
Savvides, formerly president at Domaine Select Wine & Spirits, will focus on planning and operations for all North American operations for the Diageo-backed drinks accelerator. (Press Release)
Megali, an accomplished home brewer, will be aided by newly-hired assistant brewer Jack Haltom at Terre Haute Brewing Company, the nation’s second-oldest brewery.
Schaff was previously a part of the winemaking team at Jamieson Ranch Vineyard. In her new role, she will oversee production for the red blend, which is owned by parent company WX Brands.
Stielow joins the beverage company after serving as head distiller at Breckenridge Distillery in Colorado. He will oversee the operations at the upcoming distilling facility that Eagle Park Brewing Company hopes to launch in late 2019.
The new wine bar in Brooklyn’s Bed-Stuy neighborhood emphasizes wines from less-familiar Mediterranean countries like Bosnia, Lebanon, and Turkey, along with French, Italian, and Spanish bottlings. Speakvino is now open
The new cocktail lounge is housed on the second floor of Claudio’s Restaurant, and features a substantial cocktail list along with a private dining wine cellar. Up Stirrs at Claudip’s is now open.
Thacker, formerly the sommelier at the Sagemore Pendry Hotel, is partnering with Corey Laub on the new restaurant, which will focus on natural and biodynamic wines, along with a flight of three different Negroni variants. Coelum is scheduled to open July 1.
The duo, who are also partners in Bond Brothers Beer Co. and Ancillary Fermentation, are launching the new brewpub with an emphasis on classic pub-style beers like IPAs, lagers, and porters. Standard Beer and Food is slated for a fall 2019 opening.
The bar, located inside the former Bozeman Hotel, focuses on classic cocktails and tiki drinks. Room 1 is now open.
The business partners, who own three bars in Asheville, will collaborate with Gar Ragland on the cocktail bar located inside Ragland’s upcoming vinyl pressing plant, which will also feature a cafe and coffee bar. No opening date has been announced.
Lee, formerly the head sommelier at New York’s Eleven Madison Park, will work to make the restaurant’s wine program more accessible, while adding more tiered pricing for wine pairings.
Titcomb, who has been with the company since 2011, is launching the new venture with a range of spirits including gin, akvavit, and whiskey. The new distillery will also feature a cocktail bar with a range of drinks created in consultation with Chicago bartender Nandini Khaund. Three Floyds Distillery opens June 21.
Maffucci previously served as director of operations for the brewery, which focuses on English-style ales.
Binikos, a bartender and visual artist, and Jutras, a photographer and designer, are focusing on visually-impressive cocktails at their new Harlem venture, including using spheres of ice with flowers frozen inside in a few different cocktails. Sugar Monk is now open.
Wilson, proprietor of Verve Wine in both New York and San Francisco, will be partnering with chef Austin Johnson on the venture, which will reportedly be a fine-dining, prix fixe-focused restaurant. No name or opening date has been announced.
The duo will focus on a range of offerings, from creative takes on classic drinks to non-alcoholic cocktails to a wide range of sparkling wines, when Dos Mamis opens June 28.
Finkelman will be working with bartender Hannah Pare on a cocktail menu that will feature a balance of classics and creative originals when The Automatic opens in late July 2019.
Berthoud, a Sonoma native, is a recent graduate of the University of California-Davis viniculture & enology program. She will aid winemaker Richard Arrowood in her new role.
Alonso, formerly the organization’s executive director, Asia, will be based in New York City and will work with new Wines of Chile president Aurelio Montes to further the promotion of and education around the nation’s wine exports.
Pola will emphasize tiki cocktails at the new venture, which will eventually boast a list of over 350 rums, along with custom glassware and large format cocktails for up to 10 people. Esotico Miami is opening summer 2019.
Marchio will focus on hazy IPAs, along with farmhouse ales featuring locally sourced and foraged ingredients, at the new brewery and taproom, scheduled to open July 4.
Espinosa will focus on tropical drinks at the upcoming Santa Monica bar, which will also feature live music nightly as well as DJ sets. Canary is slated to open summer 2019.
The upcoming natural wine bar will be located near Campanale’s existing Prospect Heights Italian restaurant Fausto, with chef Ashley Rath on board. LaLou is scheduled to open in late June.
Riojas is overseeing two outdoor bars with an emphasis on frozen cocktails, punch bowls, large-format beverages, and other summery libations. Lotti Dotti is now open.
The couple, both long-time industry veterans, will focus on wines and craft cocktails at the new venture, which will also offer small plates. No opening date for Law Bird Bar has been announced.
The couple, who own Palo Alto Brewing Co., are focusing on natural wines at the new wine bar, with offerings from France, Spain, and California prominently featured. Salvaje is now open.
Connor will oversee relations with a wide range of national and regional retailers for the family-owned wine importer, marketer, and producer.
The brewery and taproom will focus on Ifergan’s renditions of lagers, raw ales, and farmhouse ales. Ørkenoy is slated for a late 2019 opening.
Johnson is overseeing the second location of the craft-focused bar from founders Jonathan Frank and Dennis O’Connor, which features 20 beers on tap and a selection of house cocktails available at two main bars, along with a smaller upstairs bar called Aloha Cowboy that will focus on more complex cocktails. Home & Away is now open.
Chappellet joined the winery in 2015 as director of operations, but will now be charged with maintaining the winery’s winemaking standards while also formulating a long-term strategic plan for the family-owned estate.
Grimes serves as bar manager at the newly-opened restaurant, focusing the cocktail program on the classic Indonesian spirit arrack, as well as other commonly-found spirits like Dutch genever, as well as a selection of both local and Indonesian beers.
Larkin, formerly a regional manager at Cuvaison Estate Wines, will serve as division sales manager for the north central region, while Laubach, previously southeast regional manager for O’Neill Vintners and Distillers, will take over as division sales manager for the southeast region.
Johanna is focusing on using food ingredients in her cocktails, along with offering a rotating collection of craft beers. The Linwood Restaurant & Cocktails is set to open June 18.
Arce’s newest venture is a live music club underneath her previous venture, Niche Niche, in Manhattan. It features a collection of Champagnes, sake, and craft cocktails, as well as allowing guests to order from the Niche Niche wine list. Special Club is now open.
The quartet, who founded the beverage consultancy Cocktail Cartel in 2015, will launch their first bar August 2019, focusing on creative takes on classics with a nod to Miami’s many cultural influences, along with creative presentations.
Diedrich, who also operates Pacific Cocktail Haven, is drawing on night markets from around the world for inspiration for the new venture. Night Market is slated to open by the end of 2019.
Ferrone previously served as vice president, eastern region for the wine and spirits importer. The company also announced that Tom O’Hara had been promoted from general manager, New York to vice president northeast.
Helena Tubis promoted to vice president of sales and marketing for Kelvin Slush Co. in New York City
Tubis formerly served as the director of sales for the Brooklyn-based producer of organic frozen cocktail mix. (Press Release)
Tellez, also the winemaker at fellow Napa Valley winery Sodaro Estate, will oversee the production of Ackerman’s range of organic red and white wines.
Maguire, formerly director of sales for Empire Merchants’ Reserve Group, will look to expand distribution of the canned gin-based cocktail in his new role.
Chapman will focus on local beers and seasonal cocktails to align with chef Mark Liberman’s rotating menu, while consultant Allegra Angelo curated the wine program. Mägo is now open.
The recently-formed partnership will provide consulting to wineries, importers, distributors, and regions, with an emphasis on brand positioning and oenotourism. (Press release)
Rahl, formerly of the Four Seasons, has created a list of signature cocktails for the bar, located inside the Fareground food hall. Beer and wine will also be available when Ellis opens June 10.
Miranda has focused on playful takes on classic cocktails, priced between $12-15, at the newly-opened Manhattan spot. There’s also a selection of beer, cider, and wine.
Laval is teaming with Ignacio Torras and Luis Roger, owners of sister restaurant BCN, to focus on Madrid-influenced drinks. He will offer an extensive gin and tonic menu, along with a selection of Spanish wines, when MAD opens June 19.
Lledó will focus on his Spanish heritage at the new venture, which will replace the existing Slate Wine Bar in August 2019 offering a range of Spanish wines, as well as vintage Port and Madeira. Rachael Buehrer is also onboard as the restaurant’s general manager.
The brothers are collaborating on the project: John Graves owns a pair of vineyards in California, and the venture would largely showcase his efforts, along with other hard-to-find bottlings. The Tasting Room is set for a summer 2019 opening.
Fazio’s cocktail program emphasizes classic cocktails and whiskey, along with a selection of beer and wine. Whiskey & Oyster is now open.
Newton, who also owns the cocktail bar Twelve Mile Limit, worked with bar manager Luis Zepeda on a program featuring wines from cans, boxes, kegs, or corkless bottles in an attempt to minimize waste. The Domino is now open.
Mosier, formerly the vice president of finance for E&J Gallo Winery’s premium wine division, will oversee the wine company founded by Charles Smith, including Sixto, K Vintners, and Substance.
Ornstein oversaw sales strategy for a range of brands for the beer behemoth, including spiked seltzer and energy drinks. The Saint Louis-based company has not yet announced a replacement.
Marold has been with the Pinot Noir and Chardonnay producer for four years; she previously served as head of its direct-to-consumer and marketing programs.
Joe Fortune promoted to chief commercial officer of White Plains, New York-based Mast-Jägermeister US
Fortune, formerly the company’s chief financial officer, assumes the newly-created title to oversee the company’s commercial team as well as overseeing sales and marketing. (Press Release)
The venture, a partnership between Delicious Hospitality and the dating app Bumble, will feature Reynold’s range of 15 wines by the glass along with a bottle selection when it opens fall 2019.
Kinkade, formerly the assistant winemaker at Lewis Cellars, will work with winemaker Steve Ledson on the more than 70 wines that Ledson Winery produces each year.
Antinao, formerly of Bakai Wine Bar, will focus on a mix of local Monterey County wines as well as offerings from Spain, Portugal, Chile, and Argentina, along with a selection of craft beer and cider.
Watkins, formerly the brewery’s chief financial officer, is taking over with the intent of narrowing the business’s focus, primarily on canned beers and its contract brewing business.
The new wine and cheese bar from the operators of Mission Bay Wine & Cheese, Ferry Plaza Wine Merchant, and Oxbow Cheese and Wine will be located in the upcoming food hall adjacent to the Golden State Warriors’ new arena and is slated to open August 2019.
Dietrich, formerly of Stranahan’s, is replacing founder Dave Pickerell, who passed away in 2018. Blackened is made in partnership with rock band Metallica.
Rouse, the chief executive officer of Braxton Brewing Co., is opening the new barrel house and tap room to allow for increased production of barrel-aged beers. Braxton Barrel House is set to open fall 2019.
The quartet, deeply connected to Seattle’s music scene, are focusing on vinyl records and a wide range of cocktails at the new bar and lounge, which is now open.
Vintner Michael Kennedy launches Vin Fraîche distribution company
Kennedy, founder of Component wine company in Napa, and formerly the head sommelier for acclaimed chef Eric Ripert, will be focusing on wine distribution in the new venture, including the soon-to-be-released wines from Gagnon-Kennedy Vineyards, made in collaboration with winemaker Marc Gagnon. Longtime wine sales professional Doug Banks has also joined Vin Fraîche as national director of sales. (Press release)
Estrin joins the acclaimed producer of Willamette Valley Pinot Noir after serving at associate winemaker at Littorai Wines. He will work with winemaker Steve Doerner on all aspects of viticulture and wine production.
The trio are collaborating on the newly-opened tiki bar, which features a wide range of riffs on classic tiki drinks, along with draft cocktails.
Jason Brandt Lewis in as wine education director at Santa Cruz, California-based Equinox Wines
Lewis, formerly the sales manager for Adventures in Wine, will oversee staff training and public-facing education for the sparkling wine producer. (Press Release)
Turner will focus on Greek and Mediterranean wines and spirits at the upcoming restaurant, set for a June 17 opening.
The cousins will focus on Irish spirits like single malt whiskey, liqueuers, and gin as well as vodka and bourbon at a space adjacent to the existing Surly Brewery. No opening date for O’Shaugnessy Distillery has been announced yet.
Callan, who has served as the winery’s cellar master since 2013, will continue to work alongside winemaker Sherman Thacher to expand plantings and production.
The mother-daughter duo are focusing on classic cocktails at their incarnation of a classic Midwestern supper club, including a version of the restaurant’s namesake cocktail. The Martinez is now open.
The couple, owners of fellow Seattle bars Rob Roy and No Anchor, will focus on natural wines selected by sommelier Bryn Hagman, with a wide selection of wines by the glass and affordably-priced bottles, along with a selection of cocktails. Vinnie’s Raw Bar is slated for a June 14 opening.
The duo will team up with Ping Ho, owner of the Royce and Marrow, on the wine program for their new venture, a small wine bar also offering beer, sake, and cider, which will also feature a menu heavy on appetizers. Mink is schedule to open September 2019.
David Francke named managing director at Napa Valley’s Chappellet
Francke joined the board of directors of the family-owned winery in 2017, but in his new role will oversee all of the winery’s operations, including sales and marketing, hospitality, and strategic planning. (Press Release)
Price, who previously oversaw the whiskey division at Campari America, will look to expand the company’s market presence in the United States.
Ibarra, currently of Celeste, will focus on spirits and cocktails from Latin America at her upcoming bar, which will also feature a menu based on street food from Mexico City. Ibarra is hoping for a late summer opening for Barra.
Gaston, formerly of Clive Common and Pepe Le Moko, will focus on natural and sustainable wines at her wine bar, which will also feature small bites and craft cocktails. Bar Diane is scheduled to open August 2019.
Rosenstiel, formerly director of marketing at Round Pond Estate, will assume the newly-created position to oversee all marketing, branding, public relations, and social media efforts on behalf of the family-owned winery.
Monti and Waller, former school teachers turned home brewers, will feature 20 rotating taps as well as a home brew shop at their new taproom, slated to open May 31.
Kaplan, formerly of Sake Bar Decibel in New York, partnered with chef Charles Namba to focus on sake at the new bar and restaurant, which features a wide range of sake available by the glass and bottle. Ototo is now open.
Gabbett has been with the brewery for a decade, most recently serving as head of the barrel, brewing, and cellar program.
Pollock launched the distillery with her brother and parents, and the new tasting room will offer a full bar along with space for classes and other events. It opens May 29.
Boerger will be the company’s new vice president of national sales for off-premise accounts, while Miskiewicz will serve as senior director of national accounts for on-premise accounts. The duo replaces outgoing vice president of national sales Bridget Lasda.
Zivanovic oversees beverage operations for the company’s 14 locations around the county. This is the second Austin location for Perry’s, which is now open.
Rigler, formerly the retail director for the wine and spirits wholesaler, is replacing retiring president Jim Howard in overseeing operations in Indiana.
Demarville, currently the cellar master at Veuve Clicquot, will take over from the retiring Michel Fauconnet at the Champagne house at the end of 2019. No replacement for Demarville has been announced.
Ferraro, formerly of Fazeli Cellars, will work with the Bien Nacido Estate and Miller Family Wines to both market and sell the wines, with a particular focus on the direct-to-consumer market.
Bernbach will design the beverage programs at Max Kuller’s two new ventures: Oyster Oyster, an oyster bar that will feature herbal cocktails and biodynamic wines, as well as Estadio Charleston, which will feature an expansive gin and tonic program as well as a selection of sherries. Both Oyster Oyster and Estadio Charleston are slated for summer 2019 openings.
Kristi Devine appointed director of hospitality and sales at Brand Napa Valley
Devine, previously with Covert and Fantesca, will oversee those departments at the 100-acre property founded in 2009. (Press Release)
The bar and music venue will feature a range of craft cocktails, along with a selection of draft beers and wines. Bartender Leo Gutierrez will run the bar program. Valencia Room opens May 25.
McCartney oversees the wine program for the combination restaurant and retail shop, which also includes space for wine classes and cooking demonstrations. Lead bartender Derek Hoch is overseeing the cocktail program.
Crowe is overseeing the wine program at the 17th location for the seafood and steakhouse chain, where he’s selected over 200 wines, with an emphasis on California, in addition to the 150 wines the chain stocks at all locations.
The duo will open the wine and amaro bar in the historic Ingraham Building in downtown Miami in fall 2019.
The cocktail bar, located in Manhattan’s East Village, focuses on mezcal, tequila, and rye to pair with Mexican-focused small plates and street food. The Cabinet is now open.
Friedman, also the president of Philly Wine Week, will oversee the category for the restaurant company. Her newest project is the upcoming charcuterie bar and pizza restaurant Alimentari, set to open in June 2019.
Harris, formerly the head bartender at Gramercy Tavern, has focused on tropically-inspired cocktails that take cues from 1950s-era drinking culture at the new Manhattan bar, which is now open.
Chou’s cocktail program draws inspiration from his family’s sister restaurant, Yen Ching Chinese, while also offering craft beer, wine, and a limited menu from Yen Ching’s kitchen. Bei Lounge is now open.
Pearce, currently the head bartender at Aba, will look to create new takes on classic cocktails while also emphasizing waste reduction. Her husband, Jonathan Meyer, will serve as head chef when the restaurant opens this summer.
Dixon, who also is head brewer at sister brewery Magnuson Brewery in Seattle, will focus on a range of beers with a Korean influence, to accompany the new brew pub’s Korean cuisine. Kobrew is set to open June 2019.
The new facility, set to open on May 25, will allow the brewery to produce up to four times as much beer as their initial facility, which opened in 2014. In addition to a core roster of four beers, the new tap room will feature guest beers and a selection of cocktails, along with a full kitchen.
Wall, previously the assistant winemaker at the Applegate Valley estate winery, will now oversee winemaking and viticulture, as the winery pursues Demeter biodynamic certification.
Willers has focused on house-made canned cocktails for the newly-opened bar atop the Jacquard Hotel, as well as beer and wine.
The bar will serve as a companion to her Italian restaurant centro, and will emphasize a wide selection of amari, with 30-40 being available as well as heavily featured in house cocktails. Bar centro opens May 22.
Fredricksen will offer a wide range of beer styles at the taproom, which will also contain a live music space. Thesis Beer Project is aiming for a July 2019 opening.
The trio, who own and operate several restaurants and bars in Paris, have focused on cocktails that draw from French aperitif culture, New Orleans history, and Caribbean influences, as well as a mostly French wine list dominated by natural and organic bottles. Bar Marilou is now open.
Parker, who founded the Wine Advocate in 1978 and eventually and became the most influential wine critic in the world, has slowly ceded his review and editorial duties this decade.
Cross, formerly the wine director for Culinary Lab restaurant group, will now oversee the wine program at the restaurant, which is located inside Walt Disney Concert Hall in downtown Los Angeles.
The duo will focus on bourbon and rye whiskey when the combination distillery, cocktail bar, and event space opens in summer 2019, followed by vodka, gin, and rum.
McCrea, the longtime winemaker at McCrea Cellars, will focus on local wines, including wines from Spanish varieties he produces under the Salida label. La Vida Wine Bar opens May 17.
The duo will center the cocktail program at the new bar atop the Wythe Hotel in Williamsburg around fruity, low-alcohol cocktails inspired by Italian aperitivo culture. Lemon’s is set for a May 22 opening.
Edwards, most recently the chief operating officer and executive vice president of sales for Foley Family Wines, will work out of the wine distributor’s Benicia, California offices to expand Winebow’s operations and sales in the state.
The duo, who have been brewing their range of mixed fermentation sours in a small facility nearby, will open the taproom with a range of sour beers on May 17. The new space will also allow Dirty Couch Brewing to expand production.
Fuller was previously with Accolade Wines, and will look to drive growth for the Sydney, Australia-based subsidiary of Pernod Ricard, which produces wines in the United States, Europe, and Oceania.
The new wine bar will offer 1,500 wines by the bottle when it opens in fall 2019. Carlin Karr will serve as wine director while Carla Klein will be the lead sommelier, focusing on off-the-beaten-path wines from both the Old and New World.
Rosa, who also operates two locations of the bar and bottle shop Pint Sized, will also offer a small selection of spirits and craft beers along with a range of wines. Post Wine Bar + Kitchen is scheduled to open May 24.
Luther will focus on a mix of classic cocktails and original creations at the 11th-floor bar, which is slated to open atop the Conrad Hotel on May 20.
Emborski, a long-time sommelier in the coastal and northern Virginia region, will oversee wine operations at the three restaurants on the property: Grain, Saltine, and Varia.
Prokoshyn, formerly of Pearl and Ash, now oversees the wine program at chef Daniel Boulud’s iconic Upper East Side French restaurant.
Kennedy will offer riffs on classic cocktails like the Last Word, while restaurant partner Eduard Seitan is responsible for Cafe Cancale’s selection of wines, drawing largely from France. Cafe Cancale is now open.
Fowle, who will be based in London, will aim to help the auction house, which currently focuses on wine in the beverage alcohol world, expand into the spirits realm through single-cellar sales, direct consignments, and live auctions.
Smith, formerly a co-founder of and brewmaster at San Diego’s Societe Brewing Company, will oversee brewing operations at the new venture, slated for a summer 2019 opening.
The trio, who operate the acclaimed Death & Co under the name Proprietors, LLC., will open a rooftop bar with multiple spaces, including an outdoor patio with a separate cocktail program from the interior bar, though both will draw on local ingredients and influences. Sparrow opens May 16.
The move comes as former chief executive Rich Lindsay departs the brewing company best known for the Smuttynose Brewing brand. Broom is the owner of Runnymede Investments, which purchased Finestkind in March 2018.
Sammons, who also owns wine bar 13 Celsius, will aim to make this new wine bar more approachable to patrons who might find wine bar culture intimidating. How to Survive on Land and Sea is scheduled to open July 2019.
Ramos, formerly of The David Burke Organization and Bobby Flay Restaurants, will oversee the food and beverage programs at the convention center.
Wilson most recently served as winemaker at Napa’s Vine Cliff Winery. He will oversee all aspects of winemaking for the family-owned winery in Rutherford, which focuses on Napa Valley Cabernet Sauvignon.
Gong, also the owner of fellow cocktail bar Copycat Co., has designed a loosely tiki-themed cocktail program to pair with his Sichuan food menu. Astoria is now open.
Potts and fellow co-owner Brian Nasajon have revamped their previous venture, Boombox, and turned it into the cocktail and coffee bar, which will feature Potts’s cocktails, which paying homage to Miami’s cultural and culinary history. The Sylvester is now open.
Cristal will oversee sales for the wine company in East Coast states and the District of Columbia. He was previously an account manager at Vintage Epicure in New York.
Gonzalez has created a list of approximately 100 wines to pair with chef-owner Brad Kilgore’s classic American cuisine, with wines from around the globe, most under $100. Ember is slated to open May 2019.
Schlegel, a former sommelier, will focus on wines from his newly-purchased vineyard in Piedmont, Italy at the new venture. Schlegel is also the co-founder of Snooze, a chain of 37 breakfast-focused restaurants throughout Colorado, California, Arizona, and Texas. Attimo is targeting a Fall 2019 opening.
Gordon, who founded the craft brewery along with partner Dean Biersch sold a large portion of his stake in the company in 1995, but is now heading an investment group that has acquired a majority share in the company.
Morrow will oversee the wine programs on site, including a selection of more than 900 wines from France and the U.S., at upcoming fine-dining restaurant O’ by Claude Le Tohic, and a 75-bottle list of international offerings at the Bistro at One65. Both restaurants are aiming for a June 6 opening.
Wood, who has spent 15 years with the winery, was previously an assistant winemaker, but with the promotion of Steve Peck to director of winemaking, Wood will now oversee all red wine production for J. Lohr.
Tilbury, formerly the Pacific regional sales manager for Hope Family Wines, will oversee sales for the spirits importer in 12 western states.
The husband-and-wife team will emphasize regional Italian wines and amari on Ca’ Lucchenzo’s beverage list and feature a selection of housemade pastas on the food menu.
Michael Shearin named VP of sales at LaBarge Winery in Lompoc, California
Shearin, formerly the California sales manager for Golden State Wines based in Van Nuys, will now oversee sales for the estate winery. (Press Release)
McNeill will focus on wine service, food, and sales education for the McDonough, Georgia-based full-service beverage distributor, which has wholesale operations in Georgia and Alabama.
Jahnke is focusing on original cocktails with house infusions at the royalty-themed bar, which will also offer weekly cocktail classes. King of Cups is scheduled to open on May 9.
Thorpe, who was previously the chief executive officer at Pabst Brewing Company, will aim to expand Lion’s presence and sales in North America, as well as assist the company in purchasing and investing in existing North American craft breweries.
Mahaffey, formerly of Diageo and Treasury Wine Estates, will oversee wholesale sales on the west coast for the wine producer, which has wineries in California, Oregon, and Washington.
Eisenberg will oversee the bar program at the rooftop bar, which is scheduled to open in downtown Detroit in late May. The Monarch Club will feature craft cocktails along with wine, beer, and small plates.
Perrin previously served as chief marketing officer at Bel Brands USA. He will oversee brand management and digital marketing for Ste Michelle.
The equestrian-themed bar emphasizes sustainability and zero-waste principles. The beverage menu offers riffs on classic cocktails and a selection of organic, biodynamic, and natural wines. Run for the Roses is now open.
The move comes after Signorello announced the retirement of its longtime winemaker Pierre Birebent. French previously worked at Dalla Valle Vineyards in Napa. She is joined by fellow new hires Celia Welch, the consulting director of winemaking, and Steve Matthiasson, the consulting viticulturalist.
Keene, previously of Knights Bridge Winery, will assist in overseeing production of the winery’s To Kalon, Napa Valley, and Oakville bottlings.
The duo will convert their former restaurant, The Garage, into a beer-focused bar and bottle shop with over 30 taps. Shine Beer Sanctuary is slated to open July 2019.
The location will be the third for the distillery, based in Union, Maine, which focuses on using local ingredients in their gin and other spirits. The tasting room is schedule to open May 22.
Tyree, the head sommelier at Mavens & Aficionados in Chicago, was the only person to pass the exam in this most recent round of testing by the Court of Master Sommeliers.
Blaney, previously the director of brewing at Mason Ale Works, will oversee recipe development and day-to-day operations for the upcoming brewery and event space, which is scheduled to open summer 2019.
Fein, previously with Constellation Wines, Jackson Family Wines, and Banfi Vintners, will focus on developing and managing major on and off premise retailer programs for the company, which produces wine from a number of different California appellations.
Dempsey, a long-time and award-winning home brewer, will offer a range of beers for the new venture, scheduled to open summer 2019.
The couple will focus exclusively on California wines at their new Brooklyn wine bar, which will feature a wide range of varieties and appellations from the state’s many wine growing regions. They aim to feature over 100 wines by the glass and bottle. Coast and Valley opens May 1.
Pilcer-Pitman, formerly director of retail development and strategy for the longstanding craft brewery, will replace the outgoing Bryan Simpson, who spent 21 years with the brewery, effective May 10.
Johnson’s wine list will focus on bottles from Italy at a wide range of price points, while beverage director Monique Cioffi-Hernadez will lean on Italian spirits for her cocktail menu. B.B. Italia is slated to open May 2.
Will Jones named NYC sales consultant for New York-based David Milligan Selections
Jones, formerly a wine representative at International Wine and Craft Beer in Birmingham, Alabama, will aim to increase New York metro area sales for the wine importer.
Soma, a sake expert who also serves as the restaurant’s chef, will offer flights of sake along with bottles available for retail purchase when Hannyatou opens on May 7.
Michaels will be joined in the venture by brewers Elliot Kehoe and Bryan Harris, all of who met working together at Denver’s Great Divide Brewing. The new venture, set to open fall 2019, will also feature a restaurant incubator and test kitchen.
The duo will focus on agave-based tiki cocktails at the new venture, which is slated to run at least six months, and will also feature house made syrups and juices. Tropical Thunder opens May 2.
Kownacki will focus on grapes from Michigan for his urban winery, along with mead and cider production. Tasting flights and glass pours will also be available. Detroit Vineyards opens to the public May 3.
Colliau, formerly the bar manager at Long Now, is focused on technical flourishes at the new cocktail bar, stirring drinks with digital thermometers to measure dilution and hand-cutting ice, as well as offering a range of in-house-made canned cocktails. Here’s How is now open.
Montero’s cocktail program focuses on house-made syrups and mixers to pair with the cocktail bar’s eponymous spirits. Tequila & Mezcal is now open.
Lloyd, who also owns the restaurant Salted Slate in Providence, will be replacing his existing Mercer’s Delicatessen with the new wine bar concept, slated to open on Thursday, May 2.
The couple launched the urban winery and tasting room in support of their wines, previously made at a custom crush facility. The new venue will support tastings and bottle purchases, along with hosting live music and other evening events. Coomber Craft Wine is now open.
Hanson, formerly a member of the board of directors, has resigned from that role in order to take charge of the wine and spirits division starting on June 3. Hanson was previously the chief executive officer at John Hardy Global Limited.
Prifold, previously a hotel consultant, replaces the outhgoing Brandon Anderson in the role. He will continue the restaurant’s focus on smaller producers to sit alongside some of the best known wines in the world.
Hakkinen’s new project will focus on French spirits like Cognac, Armagnac, and eaux-de-vie as the basis for cocktails, along with a collection of Champagne and other French wines. Roquette is scheduled to open late summer 2019.
DeHass, along with her husband David Fritzler, is focusing on natural wines and craft beers and ciders at the newly-opened restaurant and retail shop.
Chacon-Rodriguez, formerly the director of operations at Safe Harbor Wines in Napa, California, will oversee crush operations and wine production at the university, as well as instruct students and assist in wine research and trials.
Hoover, who serves as director of beverage for Cameron Mitchell Restaurants, will focus on domestic and French wines at the newly-opened Del Mar SoCal Kitchen, while she will emphasize sparkling and white wines at Lincoln Social Rooftop, which is slated to open April 30.
Kirmse’s wine selections draw largely from France and California at the new fine-dining restaurant, while bar manager Tyler Groom has emphasized an extensive selection of martinis on the cocktail list. The Vault is now open.
Burns, who previously served as brewer at Garage Project Brewing in Wellington, New Zealand, joins the Idaho brewery as it prepares to open a new 30-barrel brewing system, with a focus on European beer styles.
Maniace, who also oversees the wine program at sister restaurant Che Fico, will offer over 200 bottles , which can also be purchased and taken home, with an emphasis on hard-to-find Italian wines from smaller producers. Che Fico Alimentari is set to open April 30.
The upcoming cocktail bar and Vietnamese restaurant, slated for a winter 2019 opening, will feature a list of 15-20 cocktails with elaborate recipes and presentations, often calling on obscure ingredients and Asian influences.
The new restaurant and bar from restaurateur Teddy Sourias will focus on natural wines and cocktails to pair with the menu, which is inspired by street and comfort foods, with 8 cocktails on draft to go along with 20 beer and cider taps. Blume opens on April 25.
Vann is focusing on natural wines at the new spot from restaurateurs Bobby Heugel and Justin Yu, which is now open.
Short, previously the president at Florida’s Major Eagle, Inc., will fill the chief executive role vacated nearly a year ago by David Pillsbury’s departure from Canarchy, the nation’s eighth largest craft brewery.
Bennett will oversee the drinks program at the newest venture from restaurateur Danny Meyer, housed in the newly-opened Hudson Yards development. He will focus on creative takes on classic cocktails at the all-day bar, which also features a wine list from Union Square Hospitality Group’s sommelier John Ragan. Cedric’s is set to open April 24.
McKee assumes the new role while former master distiller Pamela Heilmann transitions into serving as master distiller emerita and distillery manager Matt Bell replaces McKee as distiller. The moves will take effect May 2019.
The new venture, which will be coupled with an expanded brewery and tap room, will feature Rouben’s beers in a fine dining setting with food from new executive chef Jared Wentworth. Rouben will explore different presentations, ages, and temperatures for beer service during the 10-course tasting menu. The Dining Room is set to open summer 2019.
Thomas will oversee the restaurant’s bar program in the new role, and will emphasize sustainable cocktails and fresh ingredients on her menu.
Gilla, the founding winemaker at Forgeron Cellars, will focus on Cabernet Sauvignon and Syrah at the new winery, which is set to open to the public on April 27 and is owned by Spanish wine company Bodegas Valdemar.
Bradbury, who joined the company in 2007, will continue to oversee Precept’s partnerships with key accounts in the new role, while also working to develop new national business for the wine producer.
Sheehan, formerly of Chelsea Brewing in New York City, partnered with owners Tom Rachelski and Steve Bauer on the brewery, where he’ll feature six permanent beers as well as a rotating selection of seasonal brews. Ghost Hawk Brewing Company is now open.
Hobbs, a former sommelier, will eventually offer around 250 wines at the newly-opened wine shop, along with a selection of wines by the glass and small plates.
Stevens previously was vice president of wine in the state of Georgia for the wine and spirits distributor.
Klus, co-owner of La Moule and the original curator of spirits at Multnomah Whiskey Library, will offer a wide range of spirits in addition to beer and wine. Scotch Lodge is set to open May 2.
Smith’s cocktails will focus on original recipes using unique spirits like Bolivian brandy, along with small-production wines that will also be available for retail purchase. Baker’s is scheduled to open on April 29.
Tatum joins the bourbon distillery, owned by Stoli Group USA, after serving as vice president and director of portfolio innovation at Brown-Forman.
Hanover serves as beverage director for Manhattan’s Sister City hotel, where he’ll also preside over the beverages at soon-to-open Floret. The rooftop bar, offering cocktails, beer, and wine, is now open.
Gorsky, previously the vice president of marketing for Pernod Ricard, will now oversee sales in Washington, D.C. for the second-largest wine and spirits distributor in the country.
Cooper’s wine bar will feature over 400 bottles, as well as an extensive wine-by-the-glass selection, charcuterie, and other small plates. Velvet 49 is scheduled to open on May 3.
Gonzalez designed the cocktail program around flavors and ingredients from the Amazon, to match with chef Enrique Limardo’s Latin American cuisine. Seven Reasons is now open.
Warthen and her husband Paul, a chef, have taken over ownership of the farm-to-table restaurant where they’ve worked for the last two years. The deal becomes official on April 29.
The pair of homebrewers will offer a wide range of beers, including multiple stouts and IPAs.They are aiming aiming for a late May 2019 opening.
The expansion, which took four years to complete, allows the bourbon distillery to produce double the quantity of spirit it was previously capable of, as well as to expand its offerings of higher-proof bourbon. The new facility is now open to the public.
Coronado will oversee the bar program at the third D.C. location for the Cuban restaurant, with an emphasis on Caribbean classics like the daiquiri, piña colada, and Cuba Libre, plus draft cocktails. Colada Shop is scheduled to open in fall 2019.
Debeaulieu, formerly of 00 Wines, will oversee winemaking at the new winery from Beck Family Wines. The property consists of 60 acres of Pinot Noir and Chardonnay vines and a state-of-the-art winery still under construction. Abbott Claim will release its first wines in early 2020.
This is the fifth location for Berendt and partners Reed Clemons and Beth Lasita. The newly-opened spot features 50 wines by the glass and over 200 by the bottle.
Schwenk has focused on unique takes on classic cocktails, like a cream soda old fashioned or a Cosmopolitan made from all recycled ingredients. Vandyke Bed & Breakfast is set to open April 19.
Ball, owner of the cocktail bar Garage, next door to the upcoming modern Mexican restaurant, will be designing the cocktail program, which will offer Mexican-inspired twists on classic cocktails. No opening date has been announced for Comedor.
Stewart, formerly vice president of marketing at Dogfish Head Craft Brewery, will assume the same role at the craft brewery, overseeing marketing strategy as well as planning new product launches.
The new tasting room will allow guests to taste and purchase the honey wines the duo produces, as well as try various mead-based cocktails. Recolte Meads is now open.
The brothers, who currently own Batch Craft Beers & Kolaches, intend to add brewing their own beer to the business. They’ve brought in Heath Shuford to take charge of their IPA program, with an emphasis on small batch and rotating brews. Batch Brewing is scheduled to open in June 2019.
Uku will curate the selection of wines at the upcoming shop, which will connect to a large garden and seating area where patrons can consume bottles they’ve purchased. Cocktails and wines by the glass will also be opened. Saint Vincent is set to open in fall 2019.
Mitchell, who formerly worked at the wine-focused neighborhood restaurant, will now oversee operations, with a continued emphasis on affordable European wines as well as a wide selection of Champagne. Dudley Market is now open.
Jacobs will work with national sales manager Justin Taliaferro as a part of the newly-created national sales team for the newly-launched division of Thornhill Companies.
Fraga will be overseeing the beverage program at the first Midwest outpost of chef Michael Schwartz’s restaurant company. She’ll emphasize Old World and classic styles of wine, along with classic cocktails and beers. Michael’s Genuine Food & Drink is scheduled to open on April 12.
The couple will seek to explore Cheung’s childhood in the north of Hong Kong at the new restaurant, where Thompson, the beverage director and general manager, has designed a cocktail program around batched cocktails that utilize flavors from Hong Kong’s cuisine, as well as plenty of cognac. Queen’s English is now open.
Parsons, who also operates Whole Cluster Consulting, has designed the wine list to highlight bottles from chef Christophe Émé’s home in France’s Loire Valley, with the remainder of the list focusing on the rest of France, Europe, and California. KASS Wine Bar + Restaurant is now open.
Abbott, beverage director for Hill Restaurant Group, is overseeing the revamp of the restaurant company’s previous restaurant, the Mexican-themed Tio Javier. The new venture will focus on tiki drinks and frozen cocktails to compliment the large rooftop deck. Tortuga Caribbean Bar & Grille is set to open in late April 2019.
Dunaway, previously the head sommelier at the restaurant housed within the Little Nell Hotel, replaces outgoing wine director Carlton McCoy in overseeing the restaurant’s 2,800-bottle list.
Ramirez, a long-time Milwaukee bartender, will split his cocktail menu between classics, remedies, and a rotating selection of themed cocktails. The Mothership will also feature draft beer. It is scheduled to open April 18.
Teubner, formerly vice president of U.S. sales for Tequila Casa Dragones, will join the two-year-old brand to lead all national sales, brand strategy, and marketing efforts. (Press Release)
Alex Holman in as winemaker at Notre Vue Estate Winery in Windsor, California
Holman, formerly of Rack and Riddle, will take over production of the winery’s estate bottlings. Notre Vue also named Daniel Charles as viticulturist and Kirk Tomiser national sales and marketing manager. (Press Release)
The rooftop bar, contained within a greenhouse atop chef Matt Baker’s restaurant Gravitas, will offer a drinks menu that features gin and absinthe, as well as offering the full wine list from Gravitas. The Conservatory is slated to open late spring 2019.
The trio, owners of two locations of craft beer bar Craft + Carry, have opened within the Turnstyle Underground Market, contained within a midtown Manhattan subway station, offering beer and cocktails, with pub fare soon to come. Merchant’s Gate is now open.
Kempland, formerly marketing director at Louisville Distilling Company, is in as the managing director for the producers of Papa’s Pilar dark and blonde rums, while Myatt is in as chief communities & conservation officer.
Linsey Weinstein, formerly of Rebel Rebel and Wine Bottega, is overseeing the wine, amaro, and spirits program at the new bar focusing on whiskey-based cocktails and natural, organic, and biodynamic wines. The Quiet Few is now open.
Wiznitzer, formerly of The Seamstress and Dead Rabbit, will design the cocktail program for the 13th-story bar atop the soon to launch The Kixby hotel in Manhattan, which is slated for a May 2019 opening.
Mondavi will now serve as director of chains off-premise, west for the family-owned wine company. Additionally, Spencer Tirschek has been promoted to director of national accounts on-premise, and the company also added Christopher Mouriski, formerly director sales operations for Treasury Wine Estates, as sales vice president, west.
Carnes joins the craft brewery after serving as east coast regional manager for Chicago-based Revolution Brewing. In his new role, he’ll seek to expand DC Brau’s profile in the Northeast and mid-Atlantic regions.
The brothers, owners of fellow Dallas restaurants Veritas Wine Room, Boulevardier, and Rapscallion, will be offering a dozen local beers on draft along with a curated wine list and a full cocktail list emphasizing popular classics like the Aperol Spritz and Boulevardier. Hillside Tavern is now open.
The new space within the hotel will allow for private dinners and wine tastings, with an inventory of over 30,000 bottles of wine. The Cellar is now open.
The new facility will allow the distillery to offer tours and tastings to the public, as well as increase production of the company’s gins and vodka, with rye whiskey to come as well. The new facility is slated for a June 2019 opening.
Eason, formerly the chief operating officer at Serrallés USA, will officially take over the head role at the luxury tequila producer on April 16.
Eagle, formerly the wine buyer at Wine Club in San Francisco, will offer coffee and wine at the newly remodelled space, with a limited food menu to come. Breck’s is now open.
Zaremba, beverage director for Boka Hospitality Group, is emphasizing classic cocktails at the new 65-seat bar inside the Hoxton Hotel. Lazy Bird opens April 4.
Quimby is overseeing the bar program at the newly-opened rooftop bar situated on top of the Virgin Hotel in SoMa. His cocktail list features unique creations with an emphasis on larger-format cocktails. Everdene is now open.
Comfort joins the California winery association and promotional body after having previously founded The Artemis Group, a planning and consulting firm for the wine industry.
Meisler, who joined the spirits importer in 2009, previously served as sales director. In his new role he replaces outgoing chief operating officer John Eason.
Coursey has been with the fine wine importer since 2015, starting off as northeast division manager. In her new role, she will manage the company’s national sales teams and distributor relationships nationwide.
Empson, the daughter of founder Neil Empson, will now manage all operations for the Italian wine exporter Empson & Co. and its subsidiary import companies.
Vargas, one of several partners in the new modern Mexican restaurant and bar, has created 20 different margaritas for the bar, which will also offer a range of Mexican and craft beers. Peso is set to open mid-April 2019.
Munroe, formerly of Ben Milam Whiskey, is overseeing the soon-to-open distillery, which will focus on whiskey but will also produce gin and beer. Maverick Whiskey is scheduled to open later in 2019.
Moreno, who also owns Moreno’s Liquors, is opening the Latin-influenced cocktail bar with an emphasis on agave spirits, including bottles from his collection of rare and old tequilas, mezcals, and whiskies. Osito’s Tap is scheduled to open June 2019.
Stanton, who previously worked for apparel company Under Armour, will lead the government relations team for the beverage alcohol company, as well as oversee community affairs, the company’s charitable and social responsibility arm.
Poulsen was on board when the winery launched in 2006, but left in 2013 to serve as director of winemaking and executive manager at Acumen Wines. Current winemaker Jean Hoefliger will transition into a role as consulting winemaker.
Johnson, previously the marketing director for Purple Wine & Spirits, will oversee all marketing efforts for the company’s range of national brands and private label wines.
Lopez, who along with her family owns the Oaxacan restaurant Guelaguetza in Los Angeles, will feature a wide range of tequilas, mezcals, and agave-based cocktails when Mama Rabbit opens in late July 2019.
Caradonna has spent over 25 years in the brewing industry, most recently as general manager for O’Fallon Brewery. In her new position, she will oversee daily administrative operations for the producer of Schlafly Beer, as well as managing company-wide financials.
Baladi, who previously served as chief operating officer for the spirits producer and distributor, has been with Beam Suntory for eight years. He replaces Matt Shattock, who is now the chairman of the board of directors.
The new property will allow brewmaster Larry Foor to expand the brewery’s capacity from a five- to fifteen-barrel system, which will provide beer to the couple’s multiple restaurants and outlets. It’s scheduled for a summer 2019 opening.
Abraham oversees the beverage program at the recently-opened cocktail bar, contained within the loft of larger D.C. bar Sign of the Whale. The cocktail program features on classics, with some custom riffs on classic formulations. The Ella Grace is now open.
The wine program at the relocated steakhouse offers a similar, but smaller, set of selections at the new Upper East Side location, with the same emphasis on California Cabernet, Bordeaux, and Burgundy.
The new venture from Chetiyawardana replaces his award-winning Dandelyan, which will feature a list of seven core ingredients that guests can choose from to assemble a cocktail. Lyaness is now open.
Guy, who also owns Anna’s Fine Wines, will offer a wide range of wines from both the New and Old World at the upcoming fine dining restaurant. Alice’s Restaurant will also feature a wine bar and wine cellar. The venue is scheduled to open May 2019.
The two sisters, daughters of Peju Province Winery founders Tony and Herta Peju, will focus on Pinot Noir and Chardonnay at the Carneros winery, which opens to the public on March 29. Sara Fowler is on board as winemaker.
Adam Duley, a longtime home brewer, will serve as master brewer for the new venture, which is currently offering other local beers on draft. Duley’s intention is to focus on small-batch and seasonal beers.
The bar, opening on March 28, will offer a combination of tiki classics and custom riffs on those classics. Donnally previously operated the tiki bar Drift Lounge in Scottsdale from 2002-2012.
Lysyj joins the brewery after serving as the U.S. president for Welch’s Foods Inc. She will oversee the planning, development, and execution of the company’s brand development, marketing, and advertising initiatives.
The couple, who also own Tujague’s Restaurant and Bar Frances, will focus on wine, cocktails, and charcuterie at the new venue, which will also feature an outdoor courtyard. Claret Wine & Cocktail Bar is set for an early May 2019 opening.
The bar will have a special focus on sustainability efforts, such as minimizing waste, and ethical business practices that revolve around inclusive employment and competitive wages. Morris, formerly of The Pontiac in Hong Kong, is designing the cocktail program. The proprietors are hoping for a late April 2019 opening for Expo.
The wine bar will feature 30 wines by the glass from around the world, as well as a selection of bottles for retail purchase and a menu focused on pizzas and charcuterie. Whim Wine Bar is scheduled to open in June 2019.
Day, previously the global chief sales officer at Diageo, will oversee operations for the large beer distributor. Outgoing chief executive Raymond Guerin will continue to serve as chairman of the company.
The move, set for April 1, comes after Bacardi Ltd. acquired Patrón Spirits a year ago. Going forward, president of Bacardi North America Pete Carr will lead both groups, while Wilson will remain a senior advisor to Patrón Spirits.
Green previously served as global chief of staff for the international craft beer company. BrewDog also announced the promotion of Tanisha Robinson to chief disruption officer.
Sergio Ungureanu promoted to wine director at SER Restaurant in Arlington, Virginia
Ungureanu will oversee the beverage program at the acclaimed Spanish restaurant, with an extensive, all-Spanish wine list. (Press release)
Schor and Split-Rail restaurant general manager Michelle Szot will open the cocktail bar in the basement of the restaurant, with a wide range of spirits, wines, and beers available. Szot and Schor are looking to launch Dorothy in summer 2019.
The venture, located in an Atlanta suburb, will focus on distilling gin and vodka at first, while also serving as a modern art exhibition space. Watson intends to eventually add whiskey and liqueurs to the product line at the Distillery of Modern Art, scheduled to open fall 2019.
Sloan will focus on local wines at the upcoming venue, which will also feature a full bar and craft beer. Bloom is targeting a late spring or early summer opening.
The duo have been working on the project for four years, with seven beers on draft to start and Detroit-style pizza based on a recipe that Johnson, a Detroit native, perfected. Assembly Brewing opens March 29.
The cocktail and natural wine-focused bar will replace Sourias’s previous venture, a cider and beer bar named Cinder Copper & Lace. Sourias is targeting an April 2019 opening for Blume.
Schmiege, formerly assistant brewmaster at Deschutes Brewing, was hired by the brewery’s new owners, father-and-son duo Bruce and Andy Rhine, who acquired a 75% share of the brewery in October of 2018.
Eaves, who serves as master distiller for recently-opened Castle & Key Distillery, will utilize the remodeled train station as a cocktail bar and tasting room for visitors who want to further sample the distillery’s products. Taylorton Station is now open.
Gowan, formerly the brewery’s head brewer, assumes the role in the wake of the departure of founding brewmaster Travis Smith, announced March 22.
Lowe will oversee the wine program at the Italian and Polish restaurant co-owned by baseball manager Joe Maddon and chef Tony Mantuano, while Ken Pritz will run the cocktail program. Maddon’s Post is set to open spring 2019.
Perry, previously the east coast sales manager at Diamond Wine Imports, will head up the Napa Valley winery’s national sales and distribution efforts.
The couple, Portland bar industry veterans, will focus on beers on draft, with a particular emphasis on oak-aged beers, though a full bar will also be available. Tulip Shop Tavern is slated to open May 2019.
Wunder, previously vice president of spirits sales at Constellation Brands, will head up the Kula, Hawaii-based distillery’s sales efforts in the United States and Canada.
Barrington was formerly the chairman of Altria Group, which owns approximately 10% of the multinational beverage giant. Other newcomers to the board include Cecilia Sicupira, daughter of former board member Carlos Alberto Sicupira, and Xiaozhi Liu.
Ragonese, who previously served as the Salt Lake City brewery’s chief marketing officer, replaces outgoing president Steve Mills. Ragonese will seek to bring stability to the struggling company, which has seen a decline in market share and the departure of several executives over the last few years.
Peha, who had previously headed up the event’s private barrel auction, will now oversee the entire operation, which is the third largest charity wine auction in the United States, which raised over $4.3 million in 2018.
The team behind the bar Sundry and Vice will offer a combination of craft cocktails, coffee, and a co-working space at the new venue, which will feature two different bars, with larger-format cocktails and wines being more central to the menu. Comfort Station is scheduled to open summer 2019.
Joyce, previously regional general manager for Uber US & Canada cities, will look to bring her experience with customer recruitment and technological development to the beer, cider, and hard seltzer producer.
Racine will oversee a service team composed exclusively of sommeliers to serve chef John Fraser’s three-course modern American menu, with a wine pairing or pairings accompanying each course. 701West, located inside the recently-opened Edition hotel, launches March 19.
Collins previously served as distillery supervisor at Kentucky’s Buffalo Trace Distillery. He will oversee production of the distillery’s five different whiskies.
Flug joins the alcohol e-commerce company after serving as general counsel to the New York State Liquor Authority in hopes of allowing Drizly to continue to expand its reach and offerings throughout North America.
Sundh joins the acclaimed bakery as it adds dinner and wine service to its offerings. She will focus on sustainable, organic, and biodynamic wines to pair with the establishment’s Scandinavian influences.
Gallagher will succeed the retiring chief executive, Clay Gregory, effective May 1, taking over operations at the tourism marketing organization.
Feist was previously the vice president of sales for the U.S. at French winery Gérard Bertrand.
The new venue will offer over 20 beers on draft, as well as classic and frozen cocktails and a wide selection of wines. Manny’s Grant Park is set to open on March 22.
Campbell, previously the resort’s director of outlets, previously spent over two decades with Walt Disney World in their food and beverage division. He will oversee food and beverage operations at the golf resort’s clubhouse, rental properties, and event spaces.
Esposito has previously helmed High West Distillery, as well as serving as president of Bacardi USA, Moët Hennessy USA, and Stoli Group USA. The move comes amidst a series of changes to the distillery’s board and executive team.
McShea, a partner in Grind & Prosper Hospitality, will offer unique takes on classic New Orleans cocktails like the Vieux Carre and Ramos Gin Fizz, as well as larger-format punches. Louisiana Purchase opens March 15.
Wood has been with the wine company since 2016, when he was hired as vice president of operations.
Fitzgerald, formerly of Gramercy Tavern, will be teaming with Momofuko’s beverage director Jake Lewis on the new project, set to open on March 15 in the new Hudson Yards development in midtown Manhattan. Fitzgerald’s wine program will focus on France and rising stars in the New World.
Mayeux will focus on approachable cocktails and beer at the music-themed bar, which will also offer record raffles and have an extensive record collection on hand. Long Play Lounge opens March 18.
Bell, an accomplished home brewer, will open the brewery and tap room inside the former Exeter Sun-Gazette warehouse with an emphasis on blonde ales and IPAs. Bell Craft will open later in 2019.
Weston will oversee the rooftop bar, and will be partnering with chef Chris Ono. Sorra is targeting a summer 2019 opening.
Vanessa Rae in as wine director at Boston’s Eastern Standard
Rae, previously the assistant wine director at Union Square Cafe, and the head sommelier at Chefs Club, will now oversee the wine program at the brasserie, which focuses on classic European wines and unique domestic offerings. (Press Release)
Dezzutti, the chief executive officer at Charleston, South Carolina’s Striped Pig Distillery, will be producing vodka, gin, tequila, and whiskey in the space within upcoming development The Stables. It will also feature a tasting room and distillery museum. No opening date has been announced.
Greene, an author and former brand ambassador for William Grant & Sons, will work with head brewer Jordan Osborne and master distiller Marlene Holmes to expand the reach of the distillery.
Croskrey, co-founder of the Spokane’s Bellwether Brewing, will continue his focus on historically-inspired beers with an emphasis on local ingredients. No opening date for Kith Fermenations has been announced.
Asimont has spent over 20 years in the California wine industry. In the new role, she will work directly with winemaker Stephanie Jacobs to manage the winery’s holdings of nearly 600 acres of vineyards.
Flynn’s cocktail menu offers his personal takes on classics like the Old Fashioned, along with a selection of original creations. Paper Daisy is now open.
Sullivan, a veteran of the New England restaurant scene, will operate as the metro Boston sales representative for the Italian wine importer and wholesaler, maintaining existing accounts while seeking to open new ones. (Press release)
Stewart, previously the area sales director, Asia Pacific for Delicato Family Vineyards, will look to develop the global export market for the winery, particularly in Asia.
McGrath, who formerly oversaw the US wine department for Bonhams, will aid in growing the company’s Bay Area business, lending her years of expertise in assessing and valuing private wine connections.
Lukic previously served as vice president of on sale at Southern Glazers Wine & Spirits. In the job, Lukic will work with proprietors Georges and Daniel Daou in overseeing all sales channels.
Wilson, founder of the Austin-based Wine for the People, will use the new space as a tasting room for her wine brand, as well as it serving as wine bar, bottle shop, and education space. Citizen Wine is targeting a 2020 opening.
Buenaventura, formerly of Knee High Stocking Company, is focusing on a range of cocktails from classics to original creations, with a robust selection of dessert cocktails. Currant Bistro is now open.
Chattan will replacing the retiring Dennis Hill, who founded the winery in 2006. She has previously worked with other Sonoma County wineries Ridge, Cline, and Geyser Peak. Hill will remain a consultant to the winery.
The two co-owners previously worked together at Trifecta Tavern, and will focus on affordable cocktails in a casual setting, aiming to strike a balance between craft cocktails and a neighborhood bar. 5 & Dime is set to open March 13.
Kurtz, formerly the president at Bai Antioxidant Beverages, will work with chief executive officer Ben Weiss and the rest of the leadership team to inform the company’s strategic vision.
Pierce and her husband Luke will focus on unique and creative cocktails and unusual wines, with a particular emphasis on orange wines, at the upcoming bar. No opening date has been set for Law Bird.
Peachey joins the wine producer and importer after serving as vice president for brand strategy and direct-to-consumer marketing at Kosta Browne. She will oversee the newly-formed and growing fine wine division at Fetzer.
Andrew Brooks serves as the brewer for the new venture, which will mix classic beer styles with more experimental brews and barrel-aged beers. Talking Cursive Brewing Co. opens March 7.
The new iteration of the bar, called Magpie, will offer a range of lower-proof cocktails along with a few stronger drinks, and will keep later hours than the previous incarnation which opened in late 2018. Magpie is set for a March 15 debut.
Berg, formerly of Wicked Wort, is partnering with Dan Herman and Andy Rutledge on the new project, which will produce a wide range of beer styles available in the taproom. Falling Knife Brewing Co. is slated to open later in 2019.
The couple, owners of the popular wine store Bay Grape, will offer a three-course, $29 supper inspired by the cooking of Stacionis’ grandmother. Baldivino will create a small, global list of affordable bottles along with a reserve list of more special wines. Mama is scheduled to open June 2019.
Coleman was previously the director of bottling at Trinchero Family Estates, and will oversee processes and communications as a member of the winery’s executive team.
LaCharite, a veteran of Maine’s brewing industry, will focus on Belgian-style beers, mixed fermentations, and barrel-aged beers. Brewery Extrava will open summer 2019.
The distillery will produce a range of spirits, from vodka and gin to bourbon and blended whiskey, as well as beer and wine. Quick will oversee guest experiences at the distillery, slated to open summer 2019.
Rodil will join the restaurant company as it prepares to open three new restaurants in Houston in 2019. As vice president of operations at Austin-based McGuire Moorman Hospitality, she opened the eponymous June’s and has created beverage programs throughout the company. She will retain her stake in June’s.
Bartram, who was previously the fine wine strategic account manager, central division for Delicato Family Vineyard, will oversee national off-premise account sales, as well as regional wholesale in the southwest.
The two long-time home brewers and brothers-in-law will focus on split-batch brewing, aiming to offer 15 different beer styles. HopWin’s Brewing is slated to open spring 2019.
Rush, formerly a regional sales manager for the winery, has been promoted to director of off-premise national chain accounts, while Mowforth will now be director of on-premise national accounts.
Westhoven, who joined The Family Coppola in 2003 and previously served as vice president of national accounts, will oversee domestic and international sales teams for the company’s wine, spirits, and food brands.
Steiner, who also is co-owner of Himitsu, and Bran-Leis, owner of Taqueria Del Barrio, will emphasize a Latin vibe and women-owned products at the upcoming cocktail bar and wine garden, slated for a late April opening.
Montgomery previously served as vice president of business to consumer sales at Nespresso U.S.A., and joins the wine preservation technology company as it looks to expand its global sales and utilization.
Gerber assumes the newly-created role within the wine importer and distributor after his 2018 departure from the New York distributor he co-founded, Martin Scott Wines.
Farrell will oversee the cocktail and wine bar titled Show of Hands housed within the larger dining venture, where he will focus on lower-proof drinks featuring housemade spirits like limoncello, vermouth, and absinthe. The Roost is scheduled to open fall 2019.
Pape, who has been with the Italian wine importer since 1991, most recently served as senior vice president, national sales manager. Pape is being replaced in that role by Steven Menter.
Atcharawan’s newest venture focuses on Riesling, Champagne, and Chablis to compliment his modern Thai cuisine. Lamaii is now open.
Hall now oversees beverage service at the complex’s numerous restaurants and bars, as well as banquets and events.
Acre, owner of Air’s Champagne Parlot and Tokyo Record Bar, will host $40 wine tastings that can turn into dinner parties with an additional purchase, with visiting winemakers and other luminaries in attendance.
Demers, also owner of Montreal’s Coldroom, will base the upcoming bar on traditional British pubs, with an emphasis on unfiltered and non-carbonated beers and cocktails inspired by the 1850s. Parliament is scheduled to open spring 2019.
The duo have been operating the brewery on a contract-brewing basis for the last two years, but through crowdfunding intend to open a physical brewery and taproom in early 2020.
Ketelhut is partnering with Jacques Driscoll on the punk rock cocktail bar, which will feature a selection of classic cocktails as well as a few originals. Bagley Central is slated to open April 2019.
Weinstein, along with her husband Joshua, will emphasize natural, organic, and biodynamic wines at the comfort food-focused restaurant, along with whiskey-based classic cocktails and amari. The Quiet Few is scheduled to open March 2019.
The couple, along with their son Kai, focuses on European wines served in a casual, living room-style setting. 1915 Wine Cellar is now open.
Arline will compile a list of approximately 100 wines from around the world to compliment the food of chef Eric Bost, as well as offering beverage pairings to go with the multi-course menu. Auburn is scheduled to open March 15.
Porter intends to triple brewing capacity for the upstate New York brewery, both by purchasing the Gilded Otter in New Paltz, a brewery and restaurant, as well as building a new facility in Pine Island, New York.
Bensch, the founder of Atlanta’s SweetWater Brewing, will be developing the new brewery concept situated inside the upcoming My Yard Live entertainment and restaurant space, which will feature an arcade, outdoor play area, and concert venue in addition to the restaurant and brewery. My Yard Live is scheduled to open June 2019.
Brosseau will be producing estate bottlings of Chardonnay, Pinot Noir, and Chenin Blanc under the Brosseau Wines label, centered on his family’s estate within the Chalone AVA in Monterey County.
The couple, owners of two other Charleston restaurants, will emphasize Spanish wine and food at the new venture, slated to open on March 5.
Wine importer Edward Lauber passes away
Laubner, the founder of New York-based Laubner Imports over 25 years ago, emphasized wines from Europe, California, and South America. Laubner was 87 years old. (Press Release)
Master of Wine Mary Gorman-McAdams named director of the International Wine Center in New York City
Gorman-McAdams also works as a wine consultant, educator, and judge, and will assume oversight of the organization’s academic programs as well as business growth and general management when she formally assumes the title on May 1. (Press Release)
Cedeno was selected to be the first participant in the soon-to-open food hall’s bar incubator program. Lockwood Station, which will focus on mid-century classics, will operate inside the food hall for one year before seeking a permanent home elsewhere in Houston.
Cooper was formerly with New Holland Brewing Company in Holland, Michigan, and will aim to continue Champion Brewing’s growth and expansion in Virginia.
The duo opened the bar with minimal fanfare last week, with an emphasis on straightforward cocktails, sherry, and draft beer to compliment the selection of housemade charcuterie. Nommo is now open.
Edouard Maijot of France, Nicholas Jackson of the United States, Brendan Jansen of Australia, Jonas Röjerman of Sweden, Harriet Tindal of Ireland, and Jonas Tofterup of Spain were all given the title after passing their final exams and completing their research papers.
Hammond will serve as head distiller at the soon-to-open distillery and farm-to-table restaurant. Pacific Coast Spirits’ offerings will include a wide range of products, with multiple gins, brandies, and whiskeys on offer as well as vodka and agave spirits. Pacific Coast Spirits is set to open spring 2019.
Faghani previously served as eastern regional sales director for fellow Napa Valley winery Truchard Vineyards & Winery. In the new role, she will oversee sales for the estate’s domestic and export markets.
Whelan, previously of New York-based Skurnik Wines, joins the direct-to-consumer wine platform to attempt to grow their portfolio of small-production wines.
The bartending duo, originally from Los Angeles, will focus on Caribbean-inspired cocktails as well as classics, with nods to tiki as well. Dalila’s is set to open February 26.
Salazar spent over two decades at New Belgium Brewing in Fort Collins, Colorado, where he was instrumental in introducing wild ales and wood-aged beers to American consumers. In the new role, he will oversee the brewery’s production of those styles.
Douglas’s cocktail program incorporates sweet, savory, and herbaceous cooking ingredients into many of the cocktails, which are inspired by dishes like a spicy Thai salad. Hank’s Oyster Bar is now open.
Miller also serves as the vice president of sales and marketing for Santa Maria, California-based The Thornhill Companies, which farms grapes throughout the Central Coast appellation.
Roche will join the online wine retailer founded by Master Sommelier Ian Cauble after serving as chief operating officer at The WineTasting Network. She will look to lead the company through an anticipated high-growth phase.
Quimby, formerly of Michael Mina Group, will oversee the bar program at the soon-to-open rooftop bar in the newly-launched Virgin Hotels SF. Everdene is set to open March 2019.
Wilson will aim to develop branding and sales strategies for the company’s spirits portfolio in the newly-created position.
Bamforth is a brewing and malting scientist who retired from the University of California-Davis in 2018. In the newly-created role he will evaluate all aspects of beer production as well as provide staff education and training.
Mingers will oversee operations and planning for the international wine and spirits trade fair, which now also has iterations in China and southeast Asia. Mingers previously served as senior project manager at ProWein from 2011-2015.
McCoy joins the iconic winery after previously serving as wine director at Little Nell in Aspen, Colorado. McCoy intends to expand the offerings and brands connected with Heitz’s vineyard holdings throughout the valley.
Breslin joined the Victor, New York-based beverage alcohol giant in 2010, most recently serving as vice president, digital marketing. In the expanded role she will lead the company’s media, e-commerce, and digital marketing teams.
While avoiding the natural wine label, the bar will focus on natural wines and other wines with interesting stories at the wine bar, slated to open in spring 2019.
Lucchetti, previously the import specialist for the Estates Group at Young’s Market Company, will be responsible for sales to key on- and off-premise accounts in northern California.
Larkin, previously the senior vice president, Americas at VOSS Water, will focus on increasing on-premise sales for the wine group, owners of Great Oregon Wine Company and Duck Pond Cellars, among other labels.
Jazayeri and partner Joshua Lewin will be teaming up on their second restaurant, with Jazayeri running the wine program with an emphasis on smaller producers from Italy and Spain, along with other Mediterranean selections. No opening date has been announced.
The trio, who famously run fellow New York bar Death & Co., will be collaborating on the small, hidden bar inside the lobby of the Hotel 3232 in midtown Manhattan. The cocktail menu will feature categories devoted to the four traditional elements, priced between $14-16. Lost Hours opens February 15.
Piotrowski will launch the brewery and taproom with six different craft beers in a space intended to foster community engagement, with an outdoor beer garden and commercial kitchen to follow. Delta Beer Lab is slated to open in late February 2019.
Schemanski will oversee wine pairings to accompany the restaurant’s frequently-changing tasting menu, along with collaborating with bar manager Paul Fradeneck on cocktails and beer.
McGrew served previously as the vice president, corporate communications for the Victor, New York-based beverage alcohol company. In the new role he will continue to lead and oversee the company’s communications teams.
The Bamboo Room will have 22 seats and will focus on tableside service of cocktails and more technically demanding and time-consuming drinks. The Bamboo Room opens February 14.
The couple will launch their brewery and taproom on February 16 with 20 taps, including five of their own beers, with the rest featuring breweries from around Florida.
Tucker is a recent wine school graduate who will serve as head vintner at the new project, which will work with grapes from Texas, California, Oregon, and Washington. It will also feature a large tasting room and smaller tasting lounge. Decant Urban Winery opens February 13.
Massar previously served as eastern regional sales manager for Cuvaison Wine Estates. In her new role, she will be responsible for on- and off- premise sales for the producer of estate-grown Chardonnay and Cabernet Sauvignon.
The small oyster and wine bar will offer a selection of beer and wine to go along with oysters from both the West and East Coasts when it opens this summer.
The couple, who also own the gastropub Hopfields, have launched the Latin American-inspired cocktail bar along with general manager Pedro Carvalho, with an emphasis on in-house ingredients and responsibly sourced products from Central and South America. Nicolaza’s is now open.
Harris, formerly the chair of Pennsylvania’s House Liquor Control Committee, has joined the beer trade association in the newly-formed position to lobby for the modernization of Pennsylvania’s liquor laws, through outreach to and engagement with the state’s many craft breweries.
Baker has previously held similar roles with other Napa Valley wineries including Chateau Montelena and Grgich Hills Cellars. In the newly-created role, he will look to expand the reach of the 20-year-old winery.
Robichaud, along with his children Colleen and PJ, will focus on fine wine and tastings in the space that previously housed Robichaud’s tool store. They will offer collectable and back-vintage wines with an emphasis on Bordeaux and Champagne. Joe’s Liquors is now open.
Stasinowsky, along with his parents, sister, and brother-in-law, are renovating a 100-year-old church to house the wine lounge, which will offer a proprietary wine list app as well as iPad menus to facilitate education. Mary’s Vine is scheduled to open in April 2019.
Kidd serves as head distiller for the newly-launched distillery, which current offers two different kinds of vodka and gin, with bourbon and American single malt whiskey to come later. The space also features a cocktail bar and kitchen. Storyhouse Spirits is now open.
The couple will offer 40 wines by the glass at the soon-to-open wine bar, which will also offer craft cocktails and local beers.
Pfriem, who serves as brewmaster and is one of the co-founders pFriem Family Brewers in Hood River, Oregon, will oversee the construction of a new production and warehousing facility in nearby Cascade Locks. This second location will allow for higher production capability as well as the installation of a canning line.
Varga, who spent 20 years as a sommelier at the Four Seasons in Boston, has created wine pairings for the restaurant’s three-course tasting menu, as well as a selection of craft cocktails. Allie’s Beach Street Cafe is now open.
Capps joined the winery as director of hospitality & marketing in 2018, but will now run all day-to-day operations at the winery, including creating a food pairing menu, as well as traveling to represent the brand across the United States.
Both are longtime members of the San Diego craft brewing scene: Mark Saldivar spent twenty years working for the San Diego Brewing Company, and Rebecca Saldivar has worked in numerous breweries in the area. The Hop Stop will be a kid- and pet-friendly beer garden and kitchen scheduled to open spring 2019.
Slingsby will serve as head brewer for the aviation-themed brewery. The new brewery and taproom will feature an airplane fuselage as a key part of the decor, and will feature a dozen beers from the brewery on draft. FlyteCo Brewing is scheduled to open on March 2.
Burns was previously the associate winemaker at fellow Willamette Valley winery Brittan Vineyards. He replaces Jesus Guillén, who passed away in late 2018, and will maintain Guillén’s practices in the vineyard and winery.
Sullivan and bar director David Fisher are preparing to launch the coastal Italian restaurant with Australian restaurateurs Jason Scott and Robert Marchetti. The duo also currently operate Peppi’s Cellar, located under the main restaurant, with a focus on Italian wines and amari.
Gilbertson is also the North American vice president of mergers & acquisitions, treasury, and corporate real estate for Anheuser-Busch InBev. He becomes one of the two board members appointed by AB InBev as a component of their minority ownership of the beer company.
Thaheld’s company, Snake Oil Cocktail Company, will manage all concessions at the newly-opened Conrad Prebys Performing Arts Center, which will house the La Jolla Music Society and produce a range of musical performances.
Dustin Chabert, the Illinois market manager for DNS Wines and a sommelier at Spiaggia, won the Association de la Sommellerie Internationale’s inaugural U.S. competition after two days of blind tastings, food pairing suggestions, and wine service conducted in a second language. Chabert will compete on behalf of the U.S. at ASI’s Best Sommelier of the World 2019 competition in Belgium in March.
Walsh was previously the vice president of commercial strategy and on-premise for Treasury Wine Estates. In her new role, she will oversee all marketing efforts for the winery.
The two will oversee the beverage program at the restaurant, cocktail bar, and cafe development coming to the office park in the San Diego suburb. The venue will also feature two acres of outdoor space with fire pits and bocce ball. The Florence is set to open March 2019.
Steinhauer previously ran Napa Valley-based 6539 Consulting, and will be charged with providing leadership and implementation of marketing and brand-building initiatives for the Central Coast wine region’s promotional efforts.
The new location, which will also feature a beer hall, rooftop bar, and event space, will allow O’Cain to experiment with a wider range of beer styles, including hazy IPAs, fruited sours, and other wild sours. The space is slated to open to the public summer 2019.
Patricia and Grewal will partner on the wine and craft beer bar and retail shop. Patricia works as a Champagne specialist for Moët Hennessy while Grewal previously worked at fellow San Francisco wine bar Birba.
Racine is overseeing the wine program at the newly-opened restaurant within the Metropolitan Museum of Art. She will be offering wine pairings to compliment chef John Fraser’s vegetable-focused dishes, as will bar director Salvatore Tafuri.
De Ranieri is partnering with chef Brian Burns on the Spanish-themed restaurant, which will focus on the cuisine and beverages of coastal Spain, with classic Louisiana influences as well. Costera opens February 6.
The new distillery, set to open on February 8, will offer vodka, gin, whiskey, and rum, as well as a cocktail bar that will feature beverages made from the distillery’s spirits. Tours and tastings will also be available.
Mueninghoff will manage major wine states and target new retail and restaurant accounts for the importer of French wines. She was previously the central regional manager at Craft + Estate, a fine French wine-focused importer.
Amodeo, the founder of amaro distillery Don Ciccio & Figli, will unveil the new cocktail bar and production space to offer tastings and tours, as well as amaro-focused cocktails. Bar Sirenis is slated to open spring 2019.
Seay most recently owned a vineyard consulting business focusing on Central Coast wineries, but will now oversee grower relations and grape acquisitions for the Cabernet Sauvignon-focused winery.
Finnigan was formerly the brewing manager at Avery Brewing Co., as well as serving as head brewer at Edge Brewing in Barcelona, Spain. He will continue the brewery’s focus on IPAs, stouts, and sour beers.
Perlman, along with partners Jason Vincent and Ben Lustbader, will focus on Asian cocktail ingredients to fit the Chinese-American theme of the bar, along with a range of wines that pair well with spicier food. Chef’s Special is slated to open in summer 2019.
Jacoby will run the wine program at the intimate, wine-focused restaurant from French chef Christophe Émé, with an emphasis on wines from France and other Old World locales. Kass is set to open February 1.
The couple, who also own the bar Bang Bang next door, will focus on a mix between conceptual cocktails in addition to new takes on classics like the Manhattan and the Negroni. Wonderly is set to open on February 1.
Shannon Berndt will oversee sales in the southwest region, while Pat Hiley will cover the southeast and Bryan Schoen will handle the midwest for the Willamette Valley producer of Pinot Noir and Chardonnay.
Snapp, who is the beverage director for multi-state restaurant group Fox Restaurant Concepts, will feature a range of custom cocktails which combine unusual ingredients at the casual American eatery slated to open February 13.
Kulich’s wine program at the Japanese beef-centered restaurant will focus on the West Coast and France, while bar director Julian Bertrand will emphasize Japanese whiskeys and ingredients. Niku Steakhouse is set to open in early February.
Pronovost will convert Curio Coffee into the natural wine bar several nights a week, focusing on Old World, cooler climate offerings to pour by the glass.
The new brewery will be the first in Westmoreland County since the original Crescent Brewing Co. closed in 1919 at the outset of Prohibition. The two co-founders will feature a range of beers including and IPA, stout, and hefeweizen when New Crescent Brewing Co. opens on February 2.
Feral replaces her late cousin Henri-Frédéric Roch, who passed away last year, as co-director at the iconic Burgundy winery. She had previously held an advisory role at the estate.
Keyes, who previously served as president, North America at Brown-Forman, joins the spirits importer, which is the importer of Jose Cuervo Tequila, and is a subsidiary of Grupo Cuervo. The hiring is effective February 4.
Berkey is also a marketing wine director with Vintage Wine Estates, while Byrne is associated brand manager with Etude Winery. The two will oversee the efforts of the promotional organization for the American Viticultural Area shared between Napa and Sonoma Valley.
The two bartenders previously collaborated at the Teardrop Lounge, and will focus on seasonal ingredients and preserved items at the upcoming cocktail bar, which is slated for a late summer opening.
O’Driscoll will become just the fifth master distillery in the distillery’s 84-year history. Previously, he worked at fellow Kentucky distilleries Angel’s Envy and Woodford Reserve.
Davis will also serve as general manager at the combination wine bar, retail shop, and coffee shop. She will focus on organic and biodynamic offerings, with approximately 150 bottles for sale and 10 pours by the glass, as well as offering vermouths, amaros, and other spirits. Hazel Jane’s is set to open in March 2019.
Dumbauld will offer whiskey and gin that are made with ingredients derived from hemp. SoNo 1420 is set to open on February 3.
Guerguy was previously the western sales manager for the Windsor-based producer of Russian River Valley Pinot Noir and Chardonnay. The winery has also added Michele Martindale to replace Guerguy as western sales manager.
McKinley’s cocktail program will feature a number of CBD-infused drinks without alcohol, along with a number of custom cocktails featuring traditional spirits. Young American is set to open on February 1.
Buttitta’s new tasting room showcases the wines from his Lake County winery of the same name, which focuses on Italian varietals. There will also soon be small plates available and monthly wine dinners. Prima Materia is now open.
Huddleston’s new ventures are housed within the newly-opened Hotel Bennett, including a pink-themed lobby bar called Camellias and the rooftop bar Fiat Lux, which features bottled cocktails served poolside.
Cerio joins the wine company after serving as vice president of operations for The Wine Group. He will oversee vineyard and winery operations for Terlato Wines in both California and Washington, as well as logistics and supply chain planning.
Barbizet joins the Paris, France-based multinational beverage alcohol company after previously serving as the chief executive officer at French wine company Artémis. In her new role, she will oversee shareholder engagement and corporate governance efficiency.
Virgilio, one of the co-founders of AleSmith Brewing Company, collaborated with head brewer Tommy Kreamer on the new project, which launched with 13 different house beers offered at a large-scale brewpub, along with a selection of collaboration and guest beers. Gravity Heights is now open.
Lanzalone will focus on carefree and easy-drinking cocktails, many featuring products from local rum distillery Cotton and Reed. Coconut Club is now open.
Keenan, also the lead singer for Tool and A Perfect Circle, will open the tasting room to showcase his northern Arizona wineries, Merkin Vineyards and Caduceus Cellars. Keenan launched Caduceus Cellars in 2004, and the new tasting room is slated to open in March.
Cabrera’s bar menu is inspired by Cuban culture in Miami in the 1980s, with two separate bars turning out both classic rum-based cocktails and custom creations. Cafe La Trova opens on January 28.
Woodley joins the vodka-specific distillery after managing national sales and exports for Walla Walla, Washington-based Woodward Canyon Winery. He will oversee the national and international sales teams for the distillery.
The casual bar will focus on classic cocktails and macro beers in an attempt to be a neighborhood bar. Jake’s Tavern is set to open by the end of January.
The rum-focused distillery will offer amber and black spiced rums, as well as a yet-to-be-revealed “surprise” rum. An opening date has not been set.
Gorski had previously served as winemaker for the Woodinville, Washington-based winery. The promotion comes as DeLille Cellars readies to move into a new, much larger facility that was formerly the site of Redhook Brewing at the end of January.
Peterson joins the marketing and promotion organization based in Paso Robles, California from Firestone Walker Brewing Company, where he served as marketing manager. He will develop and execute the organization’s annual marketing plan.
Claeys joins the Charlotte, North Carolina-based brewery after serving as the head research & development brewer at Wicked Weed Brewing in Asheville, North Carolina. He will oversee the brewery’s initial production as it prepares to open in spring 2019.
Esposito joins the Oaxaca, Mexico-based spirits company’s board after previous serving as chief executive officer at High West Distillery.
White joined the Chico-based brewery in 2013 from MillerCoors, and most recently served as chief operating officer. He is replacing brewery founder Ken Grossman in the role, though Grossman will remain on the board of directors.
Tribouilloy, also one of the owners of the pizzeria Ops, will focus on natural wines at the Brooklyn wine shop, with an emphasis on bottles between $12-15, as well as tastings and a wine club. Forêt Wines is now open.
The renovated distillery will utilize a distilling system that dates to 1753, and will also feature a cocktail bar run by head bartender Sevan Araneda. The Fort Nelson Distillery is set to open on January 31.
Case joins the St. Helena, California-based fine wine importer after serving as vice president of sales, southeastern U.S. for Vineyard Brands. He will oversee the company’s national accounts initiative, as well as overseeing sales in the southern U.S.
St. Jacques is joining the brewing giant on February 4 from The Kraft Heinz Company, where she serves as the global head of brands and capabilities. She will look to bring a fresh perspective to marketing and customer engagement for the Chicago-based company.
Foye’s tenure with the Melbourne, Australia-based wine behemoth ended due to an unspecified breach of the company’s internal policies. His responsibilities will be assumed by deputy chief operating officer Tim Ford effective immediately.
Doucette will focus on simple cocktails and natural wines at the lunch-focused restaurant, which will serve breakfast and coffee as well. Dandy is slated to open in February 2019.
Cirne’s list of over 400 wines at the wine bar and retail shop leans heavily on low-intervention wines from France, though also offering other European wines as well as bottles from California and Oregon. Verjus is now open.
Basset served as the president of the Court of Master Sommeliers, while also founding a chain of hotels in the United Kingdom. He was also won the World Sommelier Championship in 2010. Basset was 62 years old.
Pine will aim to grow sales for the distillery in the state of Illinois. He joins CH Distillery after previously serving as midwest division manager for Deep Eddy Vodka.
Owen joined the Fort Bragg-based brewery in 2018 as controller, but has been promoted to the executive role to replace Sam Kraynek, who will serve as the company’s chief operating officer.
Pelka, who currently operates a San Francisco location of the Champagne bar, will launch The Riddler this spring. There will be a wide selection of Champagnes and other sparkling wines, as well as a raw bar and full kitchen.
Reedy started with the wine company in 2012 as a cellar assistant. In his new role, he will oversee all winemaking at both the Healdsburg and Santa Rosa locations.
Shaeffer will replace outgoing head brewmaster Bert Boyce as the company prepares to open a new brewhouse later this year. Shaeffer currently serves as the production manager at Oskar Blues Brewing Company in Longmont, Colorado.
Small is teaming with chef Alex Stupak on the second Manhattan location of the Mexican restaurant, housed within the Pod Hotel in Midtown East. Small’s cocktail program will offer innovative takes on Central American classics like the Margarita and Piña Colada. Empellon Al Pastor is set to open on January 18.
Gallagher will take on the head role at the marketing organization, which promotes wine tourism in the iconic region, starting on February 4. Gallagher previously served as vice president, international marketing for the California Wine Institute.
Neptune will work on wine experience and education programs for the private clientele of the wine company, as well as assist in procurement of unique and hard-to-find wines.
Vipond joins the Walla Walla, Washington-based winery from fellow Walla Walla winery Long Shadows Vintners, where he served as assistant winemaker. Vipond will oversee all aspects of the winemaking process in the new role.
Bodenheimer, who owns Cure in New Orleans, will oversee the cocktail program at the Gulf Coast-themed restaurant set to open later in 2019.
Chetiyawardana, who also owns Dandelyan and Super Lyan in London, will look to open Silver Lyan in D.C. by November 2019, with his customary focus on sustainability and molecular mixology.
Dorman also operates Raines Law Room and Dear Irving in Manhattan, but her latest venture features James Bond-inspired decor on the 40th and 41st floors of the Aliz Hotel. Dear Irving on Hudson is partially open now, with the 41st floor space set to open on February 1.
Stewart will oversee the bar program, which ranges from house variants on classic cocktails in the Martini to a selection of low-proof spirits and drinks. Fort Oak is set to open on January 16.
Mann will also serve on the board of directors for the Seattle-based online wine auction company, which was purchased by a San Francisco private equity firm in 2017. Mann has been closely involved with several other Seattle area tech startups.
Boswell has spent ten years working for the California-based winery, most recently as the vice president of sales for the eastern United States. In his new role, he will be responsible for all wine sales within the US.
Jagodzinksi and Nigl are offering a range of classic and original cocktails at the Library, which housed inside the recently-renovated members-only Detroit Club. The bar itself, slated to open on January 14, will be open to the public.
Deluca had previously worked a number of hotels in Napa Valley before joining the Napa Valley winery, where he will oversee all direct-to-consumer programs, as well as work to develop a new culinary program for the winery.
Cowell, formerly the vice president of commercial operations in Florida for the national beverage alcohol distributor, will now oversee sales in Maryland, Delaware, and Washington, D.C.
Newlands, formerly the president and chief operating officer of the multinational beverage company, is also set to become the chief executive officer in March. His election to the board of directors will expand that body to 13 members.
Brecher will head up the newly-formed, New York City-based American subsidiary of Fratelli Branca, the producer and marketer of a range of Italian liqueurs. Brecher was most recently the president of Infinium Spirits.
Roberts joins the winery after previously serving as the national sales manager for Locations Wine by Dave Phinney. In the new role, he will oversee relationships with on- and off-premise accounts as well as national chains.
Deglise, previously the chief executive of the Bordeaux-based wine and spirits exhibition Vinexpo, will take over the Beaune, France-based company on January 21.
Acre, also the owner of Air’s Champagne Parlor, will aim to create a dinner party vibe at the new Manhattan restaurant, which will feature a different wine expert’s selections each night. Niche Niche is set to open in February 2019.
Tunstall and his wife Angie, owners of the adjacent Stems & Skins wine bar, are teaming with Shuai and Corrie Wang of the Short Grain Food Truck on the east Asian concept, slated to open Summer 2019.
Simpson is joining the wine company after serving as the senior adult beverage buyer at Walmart. In her new role, Simpson will lead brand development, as well as marketing efforts for existing brands.
Toral will be teaming with bar manager Sam Ross on the new project from restaurateur John Kunkel, which is set to open February 2019.
Velez will partner with her husband, chef Michael Serpa, on the Parisian-style bistro set to open in fall 2019. Grand Tour will focus on American wines for the by-the-glass program, while offering both domestic and French wines on the bottle list.
The cocktail bar with an east Indian twist will be a partnership between Datta, currently of Ellē, and chef Suresh Sundas. Daru is set to open in late 2019.
Dorf, the founder of the New York City-based chain of wine and music venues, chose to locate the company’s first non-urban location in New York’s Hudson Valley. The Montgomery City Winery is set to open in fall 2019.
Keegan joins the board of the Durham, North Carolina-based distiller of Bedlam Vodka after serving as chairman of the board at both Goodyear and, most recently, Xerox.
Kilburn has spent his entire career with the Louisville, Kentucky-based distillery, has implemented a number of unusual techniques, including using a sweet mash and distilling to lower proofs.
Ehrlich joins the Stamford-based wine and spirits importer and marketer after serving as the San Francisco-based director of portfolio strategy for Constellation Brands. In the new role, he will oversee the company’s high potential and scalable brands.
Burkett, who previously worked in sales for the Hess Collection, will serve as the southeastern U.S. point person for the Santa Ynez-based winery’s distributor and retail accounts.
Smith joins the wine company from Young’s Market Company, where he most recently served as the vice president portfolio director for the wine and spirits distributor. In his new job, he will oversee sales for the various Wines of Substance brands in the southwest region.
Tartaglione was previously head sommelier at fellow New York Italian restaurant Marea, and will seek to bolster the restaurant’s ample Italian offerings.
The wine bar, which focuses on flights of three wines each, also offers wines by the glass and local craft beers, as well as sells retail wine and spirits.
Seibel previously worked with chef João Ferreira Pinto at the Michelin-starred Portland. The two are collaborating on the restaurant, which will feature a modern take on Portuguese cuisine, and is set to open on January 10.
Sprouse emphasizes sustainability and minimal waste at the newly-opened all-day cafe and bar in Brooklyn. She will also feature a range of non-alcoholic cocktails, as well as lower-alcohol drinks.
Momose offers a five-course omakase-style cocktail flight to bar patrons at the Japanese-influenced restaurant and bar, while customers in the dining room can order items a la carte.
Yu’s cocktails are available in the evenings, when Songbird transforms from tea and coffeehouse into a bar focusing on bitters and amari.
The seven-barrel brewery will focus on trendier beer styles like tropical IPAs and farmhouse ales, and will also have a 50-seat taphouse. Lower Left Brewing is set to open in spring 2019.
Anderson, the spirits director for Seattle-area restaurant company Fire and Vine, is focusing on barrel-aged cocktails, as well as drinks that utilize produce from Pike Place Market, where the newly-opened restaurant is situated.
Nicholson, formerly an operating partner at investment firm AGR Partners, will oversee all operations for the wine company.
The two brothers will oversee the wine import and marketing company. Their father, Yale, who founded the company over 40 years ago, will remain the chief executive officer.
Clearwater’s brewery will be housed within Steel City Coffeehouse. Clearwater’s offerings will include a coffee stout when the new brewery officially launches on January 30.
Fineman and husband Chris Gaither, also a sommelier, offer a full menu, along with wines by the glass and bottle. The entire service staff is comprised of sommeliers, another distinguishing feature for the newly-opened restaurant.
King is also the owner of Bridge Street Social in DeWitt, Michigan. Bar Mitena, set to open in Spring 2019, will emphasize Spanish cuisine and wine.
Watson, formerly the lead innovation brewer at Seattle’s Elysian Brewing, has teamed with a number of other luminaries in the Seattle brewing scene on the venture, which features barrel-aged beers.
Acott, formerly the vice president and general manager of Minnesota for the national distribution company, will now oversee sales for the Illinois market. Acott has spent over 16 years with the company.
Langdon will oversee the bar program at the Michelin-starred restaurant, along with sister bar Dabney Cellar. He previously served as bar manager at fellow D.C. establishment Dirty Habit.
Vogler’s long-awaited cocktail bar is intended to express his belief that people should be drinking spirits with a sense of place, with an emphasis on small-production rum. Obispo is now open.
The distillery and cocktail bar is heavily influenced by the distilling traditions of the United Kingdom, with London Dry-style gin, single malt whiskey, and naval rum being among the core offerings. Royal Foundry Craft Spirits is now open.
Lafranconi, also the executive director of mixology and spirits education at Southern Glazer’s Wine & Spirits, will launch the cocktail bar, housed inside The Palms, on January 11.
Quist’s bar, inside the newly-opened Woodlark hotel, will feature playful combinations of spirit and mixer, with unique takes on combos like Red Bull and vodka, and Fernet and Coke. Abigail Hall is now open.
Magliulo joins the wine company after serving as head of direct-to-consumer sales at Martinelli Winery.
The new bar is the second for Bay Area bar company Future Bars, which also owns Bourbon & Branch. They previously operated Tradition in the space, but the new business will lean heavily into tiki with nearly 50 cocktails on the menu.
The duo, who also operate the nearby Long Island Bar, launched their new bar and restaurant in the Fort Greene neighborhood of Brooklyn with an emphasis on cocktails and elevated New American cuisine.
Redfield will offer approximately 16 ciders on tap and over 150 domestic and European ciders in the bottle, when it opens on January 6 as the East Bay’s first dedicated cider bar.
Frost worked with the Santa Clarita cruise company to expand the number of selections available onboard, with an emphasis on affordability and a more global selection.
Gillespie has spent two decades with the company, becoming part-owner in 2015 as well as most recently serving as vice president of operations. He will oversee the brewery, as well as the company’s two restaurants in downtown Seattle.
Wise will officially join the winery on January 7. He was previously the head winemaker at nearby Phantom Creek Estate, having also worked in New Zealand and Ontario.
Nelson will oversee innovation wines and exclusive brands for the beverage company, where she previously served as brand manager for the innovation division.
Kuller is expanding the Spanish restaurant from its original location in Washington, D.C. to Charleston, with an emphasis on Spanish takes on local ingredients.
Percich joined the beverage company as chief financial officer in 2017 after serving in the same role at Foley Family Wines. He replaces Tom Hawkins, who is retiring at the end of 2018.
Tsilimigras comes to the California wine company to create, coordinate, and communicate all trade promotional activities, working with the marketing, promotional, and publicity teams to do so.
Scheid, who is also the executive vice president of Scheid Family Wines, will oversee the trade organization in a variety of research and marketing initiatives.
Cox will oversee the cocktail programs for both an indoor and outdoor bar at the large new development from Chad Robertson of Tartine in San Francisco and Chris Bianco of Phoenix’s Pizzeria Bianco. No official opening date has been announced.
Elford had previously served as the assistant brewer at the first location of the New York Beer Project in Lockport, New York, but will open the second location, which features a gastropub, indoor beer garden, and production brewery, on February 14.
Quillé, the chief winemaking and operations officer for the Napa Valley-based Crimson Wine Group, completed his studies for the honor in three years.
Belluci is teaming with chef Hayley Vanvleet on the absinthe lounge, which will feature a wide collection of the spirit as well as updated New Orleans classics. SoBou is set to open in early 2019.
The Santa Ynez Valley wine company brings on Shull, who is the grand-daughter of the company’s founder, Fess Parker. She will also serve as a family representative for the winery and restaurant properties.
The distillery and bottle shop offers a range of vodkas, gins, whiskeys, and brandies, as well as serving cocktails at the attached bar.
They’ll be joined by a host of other well-known bartenders from around the country at the new nightclub set to open in the Park MGM on December 28.
Peterson’s list focuses on French wines, both from classic regions and lesser-known appellations. The Provençal restaurant also boasts a soundproof wine room with seating for 12. Aix and Tin Tin opened on December 14.
Janowczyk will oversee growth and expand strategic relationships for the collection of brands under the Wines of Substance heading. The Seattle-based wine company also named Britt Dimmick as vice president – west and Lisa Kaplan as vice president – east.
Wilcox, previously the bar manager at fellow D.C. bar Le Diplomate, rejoins the bistro where he previously worked as a bartender. Wilcox is expanding the wine list with more French wines, as well as introducing several new winter cocktails.
The two were previously managers at the now-closed Adega Wine Cellars & Cafe in the same location. Their new venture will offer over 200 wines, with an emphasis on local products, and is set to open in early 2019.
Vose will be revamping the iconic Manhattan bar’s cocktail list once the expansion is fully completed in early 2019. The first portion, a ground-floor taproom, is set to open on December 20.
The duo, who worked together at Hand in Hand, will open the conspiracy theory-themed bar in late 2019 or early 2020, with the decor and menu matching various monthly themes, along with a consistent selection of classic cocktails.
Osborne’s cocktail program will focus on both Oregon and Texas, the home state of chef Doug Adams, with a robust selection of canned beers, plus three versions of classic cocktails like Negronis, Old Fashioneds, and margaritas. Bullard opens on December 15.
Rosso, previously of Gloria Ferrar, will report to B.J. Valencia, vice president of sales, East, in the newly-created role. The wine company also named Andrew Lee as northwest division manager.
Grindstaff, who oversees beverage operations for chef Tom Colicchio’s Crafted Hospitality group, has focused on New York wines and spirits, with a 100-bottle list all priced at under $100. Small Batch is now open.
Torres, formerly of Giada, will oversee the wine program at chef Gina Marinelli’s upcoming Italian restaurant focusing on seasonally-inspired dishes and Italian classics. La Strega is set to open in January 2019.
Brown has spent nearly two decades with the company, which was acquired by Bacardi earlier in 2018.
The wine bar, an adjunct to their tapas restaurant La Feria, will focus on sherry, Spanish wine, and tinned seafood from Spain. Wines will be available by the glass or in flights. Cata Vino is set to open on December 14.
Troxell will helm the bar at the tiki-themed bar and restaurant, offering a selection of classic tiki cocktails as well as utilizing Caribbean and Southeast Asian flavors. The Toasted Coconut is slated to open in spring 2019.
Fein had previously served as vice president of sales for the eastern United States for the spirits company, while Matthew-Ellis Escobar has been promoted to vice president of sales for the central region of the US.
Natola is teaming up with cocktail consultants Russell Davis and Danny Ronen on a program that features locally-made spirits, with a particular emphasis on producers in the East Bay and local produce.
Lambert was most recently the chief operating officer at growth capital group Storied Craft Breweries, and joins the Scotland-based craft brewing company with the goal of expanding their presence in the United States.
Weber will offer around 100 bottles of wine and 50 or so beers at the shop, as well as wine by the glass and draft beer, with an emphasis on local breweries. Brothers and Sisters is set to open on December 12.
Heil, formerly the manager at Portland, Oregon’s Multnomah Whiskey Library, will team with co-owners Lauren Garaventa and Rustle Biehn on the project, which will combine a farm-to-table restaurant, cocktail bar, and butcher shop set to open on the island just west of Seattle in early 2019.
Ross, recently of New York City’s Attaboy, will be teaming with Toral and chefs Jamie DeRosa and Hedy Goldsmith on the new restaurant, which is hoping to open in early 2019.
Seo, previously of fellow Chicago bars Booth One and the Dawson, will look to overhaul the offerings at the neighborhood cocktail bar.
Davis will support the national and wholesale staff of the New York-based wine importer through education and enrichment. Davis was previously the regional manager of the Rocky Mountain area for Wilson Daniels.
Boulouque is teaming with Parisian chef Jean Imbert on the upcoming restaurant in Manhattan. The initial cocktail list will focus on wintery drinks, with a full selection of wine, beer, and spirits.
Westgard will guide the beverage program for the upcoming Charlotte, North Carolina-based brewery, which is set to open along with a taphouse in early 2019.
Albert is the bar chef while his son Jakob will incorporate molecular mixology at the bar. Mario Quimbay will also serve as sommelier.
After having the results of their examinations in September invalidated due to a cheating scandal, Dana Gaiser, Andrey Ivanov, Maximilian Kast, Douglas Kim, Steven McDonald, and Mia Van de Water passed a re-examination to regain the title of Master Sommelier.
McCroskie, a board member and managing director of The Macallan, will replace the outgoing Ian Curle as the head of the Scottish company in April of 2019.
Jones, an award-winning home brewer, is hoping to open the brewery and taphouse in early 2019.
Manfredonia takes the helm at the Portland, Oregon-based distillery, which is also the majority stakeholder in Big Bottom Distilling and Redneck Riviera Whiskey Co., after previously serving as vice president of of national accounts.
Dr. Megan Bartlett and Dr. Elisabeth Forrestel will join the university wine program as assistant professors in 2019. Bartlett specializes in understanding grape vine resistance to drought, while Forrestel has focused on plant diversity and adaptation.
The omakase-style, reservations-required cocktail bar is housed inside Lee’s existing bar, The Wolves, and offers a list of farmers market ingredients from which Lee crafts specialized cocktails for each guest. Le Néant debuts on December 6.
Quealy joins the Paso Robles-based winery after serving as wine club manager and tasting room manager at fellow Paso Robles winery Halter Ranch. Quealy will oversee all customer-facing aspects of the business in the newly-created role.
Collins will also serve as general manager at the nearly-opened restaurant, devising a cocktail program centered around fresh juices and housemade ingredients. The Gray Tavern is set to open on December 7.
Rutledge, the former master distiller at Four Roses, is partnering with three others on the proposed J.W. Rutledge Distillery. A site has not yet been chosen, and no opening date has been named.
Before joining the McMinneville, Oregon-based winery, Sichta served as national sales director for fellow Willamette Valley winery Chehalem Winery, with previous experience in wine distribution.
Werth comes to the Woodinville, Washington-based wine company from MillerCoors, where he served as chief customer officer.
Carter has been with the wine multinational since 2002, most recently as the head of on-premise sales, Australia
Pearson comes to the Dundee, Oregon-based winery from 3 Badge Beverage Company in Sonoma, California. In the newly-created role, she’ll look to expand sales and brand awareness, particularly of the “Joe to Go” canned wines.
Parr consulted on the 100-bottle wine list, which focuses on low-intervention wines, while Means designed the cocktail program, which balances tropical ingredients against bourbon and Japanese whiskey. The Hawaiian-themed restaurant in downtown San Francisco is now open.
Landan, the co-founder of fellow San Diego brewery Saint Archer, which was sold to MillerCoors in 2015, has teamed up with fellow former Saint Archer employees Jeff Hansson and Anthony Levas on the new brewery project, which recently distributed its first kegs to San Diego bars and restaurants.
Timmerman joins the Sonoma, California-based wine and spirits company after serving as vice president of sales at AmBrabev. He will oversee 3 Badge’s spirits portfolio.
Garth Hodgdon named director of national sales for Accendo Cellars
Hodgdon, formerly the US brand ambassador for Krug, will step into the newly-created position with the Napa Valley winery, overseeing sales and strategy for domestic distribution of the winery’s Cabernet Sauvignon and Sauvignon Blanc. (Press Release)
The speakeasy will be accessible via a door within beer bar Common Theory, and will be themed after a futuristic apothecary. The cocktails will emphasize Asian ingredients and spirits, including teas, ginger, and baijiu. Realm of the 52 Remedies is set to open on December 10.
Sakolsky joins the brewery after serving as the co-owner of Deciduous Brewing Company in New Hampshire. His hiring comes as Black Shirt looks towards smaller-batch brewing.
Aceves serves as general manager at the saloon-themed speakeasy, which emphasizes rare whiskeys and cocktails dating to the 1800s, as well as an assortment of punches. The Residency is now open.
Klus was heavily involved in opening the iconic Multnomah Whiskey Library, and will again heavily focus on whiskey for the new venture, along with agave spirits and a selection of others. Klus will serve as floor manager at Scotch Lodge when it opens in January 2019.
Saint Urban will serve three course meals four nights a week, while functioning as a wine bar and event space two other nights. The menu and wine list will change weekly, with three different pour sizes for wines. Saint Urban is set to open in February 2019.
Tilley will focus on small coastal vineyards for the seafood-focused restaurant, while bartender Julian Cox has designed a nautically-themed cocktail program. Ayala is set to open on December 4.
David Cutter has been named chief sustainability officer after more than 15 years with the beverage giant, while Kate Gibson is joining the company as director of Diageo in society after serving as vice president, global corporate citizenship for InterContinental Hotels Group.
Bath will consult with the all three wineries under the Napa Valley-based wine company’s larger umbrella, working on direct-to-consumer, direct-to-trade, and wholesale relationships.
Cohn previously served as national sales director for the Napa Valley icon. In her new role she will focus on international growth and sales. Mayacamas has hired Elizabeth Huettinger, formerly of Domaine Select Wine & Spirits, to replace Cohn.
Meltzer, previously the president of the Bay Area branch of the US Bartender’s Guild, will focus on intricate versions of classic cocktails, as well as so-called “Ancient World” wines from places like Lebanon and Georgia, to pair with the eastern Mediterranean cuisine at Noosh.
The new production facility will have triple the capacity of their original facility, and will also focus on lagers. Plans are in the works for a taproom, but currently the space is only available for special events.
The new establishment replaces O’Hara & Flynn, a wine bar which shut down in March. Deschaine will focus on modern cocktails and fine spirits when the bar opens to the public on December 3.
Howard, the general manager, will team with bar manager Will Patton on the cocktail program for the new tasting menu-focused restaurant from chef Ryan Ratino, as well as the adjacent Bar Jônt. The trio also operates the Michelin-starred Bresca in D.C. Jônt is slated to open in the spring of 2019.
Manack and chef Mohamed Aboghanem returned to the restaurant space inside the Hotel Carlton that they closed two years ago, opting instead to move to Berkeley. They continue to operate that location of their Middle Eastern restaurant.
Arifi is the front-of-house manager and beverage manager for the Italian eatery and steakhouse, which currently features a 150-wine list that eventually will grow to over 300 bottles. Arifi and his brother, Augie, also operate two other Chicago-area restaurants.
Masso, a London bartending legend, is teaming with her fellow bartender Megs Miller and bar operators Eric Yu and Martin Malley on Fam bar and kitchen. The intimate bar will pay homage to many of London’s bar legends, as well as using recycled ingredients and local spirits whenever possible.
Richards, who will step down at the end of the year, has headed the United Kingdom-based organization, which administers and awards the Master of Wine accreditation.
Reed joins the New York-based exporter of American craft beer to expand awareness and market reach for their portfolio of craft beers.
Drankiewicz has designed cocktails and coffee drinks for the new venture, which will also feature a smaller basement bar called Chit Chat Lounge.
The plant and bottle shop recently obtained a permit allowing them to pour glasses of their natural and biodynamic wine selections to guests, bringing it more in line with her previous wine bar Fig & Thistle, also in San Francisco.
Butenschoen had served as executive director of the trade organization since 2005. The search for his replacement is underway.
The cocktail bar retains some of the touches of the dive bar it replaced, like karaoke twice a week, while utilizing fresh juices and craft spirits. Equal Parts is now open.
Schwartz has worked for the company for 14 years, most recently as chief commercial solutions officer. He replaces the recently-departed Greg Butler in the role.
Byers will oversee beverage pairings at the new restaurant, which exclusively offers an eight-course tasting menu at a 17-person chef’s counter for two seatings per night. Beckon is set to open on November 21.
Oyster, Oyster will showcase the vegetal cocktails and sustainable wines that Kuller hopes to offer at a future restaurant along with chef Rob Rubba and bar director Adam Bernbach. The pop-up will be house at the Maxwell Park DC on November 24 and 25.
Karnig had served as vice president of sales for the San Diego-based brewery for over five years. The search for Karnig’s replacement is currently underway.
Roch ran the iconic Burgundy property along with Aubert de Villaine, as well as owning Domaine Prieuré-Roch. Roch was 56 years old.
Koppen, who spent nine years with the New England Patriots, is the owner and brewer at LineSider Brewing Company, which is schedule to launch November 24th.
Messina will also serve as the restaurant’s general manager, serving a range of wines including house wines from Larson Family Winery in Sonoma County.
Brian Reames named marketing manager at 375 Park Avenue Spirits
Reames takes on the newly-created position within the Louisville, Kentucky-based spirits sales and marketing company after serving as vice president of marketing at The Warsteiner USA Group. (Press Release)
Hurst partnered with TV chef Andrew Zimmern in designing the cocktail program for the Chinese restaurant and tiki bar, with lots of nods to iconic tiki bar Trader Vic’s. Lucky Cricket opens November 19.
Kroll will partner with chef Michael Rafidi on the Middle Eastern restaurant, as well as a second location of Kroll’s own wine bar, Maxwell’s. Both entities are set to open summer of 2019.
Hobday joins the iconic Napa Valley-based wine company after serving as director of finance and accounting of wine entities for Pacific Union Company.
Pass had spent the previous three years as assistant winemaker at the Napa Valley vineyard and winery working under Tom Farella, who will remain with the company in the role of vintner.
Wambles also serves as the brewmaster at Cigar City Brewing, one of seven member breweries in the CANarchy Craft Brewery Collective. Once open in March of 2019, the brewpub will pour beers from all seven breweries as well as small-batch collaborations with other local breweries.
Santora joined the Willamette Valley winery as assistant winemaker in 2012 and was promoted to associate winemaker in 2016. She will oversee winemaking operations while reporting to vice president of winemaking Melissa Burr.
The late-night wine bar will operate out of the upstairs mezzanine of Dulle’s two Michelin star Lazy Bear, offering full access to the more than 1,000 wines on their list. December 1 will be the first day of service.
The second location for chef David Chang’s ramen restaurant is in Manhattan’s Columbus Circle. Lewis is emphasizing natural-leaning wines and beers, while bar directors Lucas Swallows and Anne Robinson focus on highball cocktails. Momofuku Noodle Bar opened on November 15.
Hughes currently serves as general manager for North America for the beverage giant. He will replace Albert Baladi in the role starting on January 1. Beam Suntory previously announced that Baladi would serve as president and chief executive officer for the multinational corporation starting in April 2019.
The California-based wine company announced that second-generation proprietor Katie Jackson has been promoted to senior vice president, corporate and social responsibility. Additionally, Gayle Bartscherer has been named senior vice president, international marketing and development, Viviann Stapp has been appointed senior vice president, general counsel, Kristen Reitzell has been promoted to vice president of public relations, and Jane Catelani Howard has been hired as senior vice president of finance.
Ground Effect, which opens on November 15, will start with four beers: an American pale ale, a session porter, a West Coast IPA, and an East Coast IPA, though they plan to expand to saisons, sours, and lagers.
James is teaming with restaurateur Vicky Bayley on St. Ann Wine Bar, which will offer more than 40 wines by the glass along with small plates, and is set to open any day in the New Orleans suburb.
Zitelli also serves as vice president for legal and corporate affairs for Edrington Americas, which in September began handling sales, marketing, and distribution for the distillery.
The collaboration between the car manufacturer and famed New York restaurateur Danny Meyer will feature a circular cocktail bar with a selection of custom cocktails as well as beer and wine. Intersect opens on November 15th.
Cole and Hi Neighbor co-owners Jason Kirmse and Tai Ricci will launch the fine-dining American restaurant in early 2019 with an emphasis on classic American wines and cocktails. They will also provide liquor and wine lockers for building tenants to store their bottles.
Muran has spent over six years leading the trade and tourism organization, and is leaving to pursue other interests. A six-person committee is currently leading the search for her replacement.
Lechner will oversee the beverage program at the newly-opened restaurant in Bothell, Washington, which will emphasize local wines and craft beers, as well as seasonal cocktails.
Wheeler and owner Keith Sherrill navigated a nearly two year process to open the brewery, during which they brewed and bottled their beers with a contract brewery in Mississippi.
Prokop joins the New York-based wine and spirits importer after serving as director of revenue management at William Grant & Sons. She will aim to build sustainable growth and value across the company’s portfolio.
Haselwood, who previously held the same title a decade earlier, rejoins the trade and marketing organization to replace April Mitchell, who resigned from the executive director role to pursue other business interests.
Tierney, a longtime Silicon Valley executive, will join the leadership group for the Napa Valley-based wine company, with holdings in California, Oregon, and Washington.
Gates will oversee operations at LoneWolf Distillery, the spirits arm of the multinational brewery and pub chain based in Ellon, Scotland. Gates previously spent 27 years with Diageo, most recently as managing director. The move comes as the LoneWolf aims to expand beyond their current offerings of gin and vodka into whisky and rum.
The duo funded the newly-opened brewery in Wauwatosa, Wisconsin with a Kickstarter campaign, promising to “never make the same beer twice.” Mahoney is a long-time home brewer, while Hepp has led craft brewery tours in the Milwaukee area.
Taliaferro moves to the newly-formed, California-based subsidiary of Thornhill Companies after serving as vice president of sales, central United States for Treasury Wine Estates.
Gleason’s cocktail program leans heaving on rum, scotch, rye, and bourbon at the second location for the newly-opened restaurant and bar, which focuses on beef jerky and other meat-focused dishes.
Svenberg joins the Napa Valley-based wine lifestyle company after serving as director of sourcing at Vinfolio. He will aim to heighten the caliber of wines and experiences that Soutirage delivers.
McShea will oversee the cocktail program at the upcoming New Orleans-themed restaurant and bar, set to open in January 2019. The drinks list will include classics like the Ramos Gin Fizz and Sazerac, as well as other Southern staples.
Boccino joins the Buffalo, New York-based distillery after serving as vice president for eastern sales for Wyoming Whiskey. In the new role, he will oversee the regional territory manager team and help to boost East Coast sales.
Guillén, the winemaker at White Rose, started at the Willamette Valley winery in 2002, eventually being appointed head winemaker in 2008. He was 38 years old.
Hocking, the founder of DeLéon Tequila and Virginia Black whiskey, is debuting Mod Sélection with a variety of different expressions of both vintage and non-vintage Champagne.
Roland-Billecart, a seventh-generation member of the Champagne family, will assume the head role in January 2019 from his cousin François Roland-Billecart, who has served as chief executive since 1992.
Trone, a Democrat, will represent Maryland’s 6th District after defeating Republican Amie Hoeber in a race that saw him spend over $16 million of his own money.
Carroll has worked for the California brewery and restaurant company for over a dozen years in a wide range of roles, most recently as head of beer distribution.
Tepper assumes the newly-created role for the Stamford, Connecticut-based importer and distributor after serving as the senior vice president and general manager for Diageo’s Southern Glazer’s Wine and Spirits division.
Davis, formerly of Staplehouse, will manage operations at the all-day cafe and wine bar, as well as a small bottle shop on the premises. Hazel Jane’s is set to open in mid-2019.
Briand is once again teaming up with chef Alex Harrell on the just-launched restaurant, located inside the newly-opened hotel Peter and Paul. The bar program focuses on classic cocktails and aperitifs, while the wine list emphasizes domestic bottles.
Woodhams joins the Sonoma County-based winery after serving as director-to-consumer director at Napa’s Trinitas Cellars. The move comes as the winery prepares to release the inaugural vintage of their new Legend red blend in early 2019.
Halkovich joins the iconic Napa Valley winery after serving as director of vineyard operations at fellow Napa winery Cakebread Cellars. The move comes after the sale of Heitz Cellars to Arkansas billionaire Gaylon Lawrence, Jr. earlier this year.
Pickerell was one of the founders of the Vermont distillery in 2009 after more than 14 years with Maker’s Mark. He was attending WhiskeyFest San Francisco at the time of his passing, from natural causes. Pickerell was 70 years old.
Fulginiti is overseeing the wine program for the latest incarnation of the Texas-based steakhouse chain, which opened on Saturday, November 3. Previously, she oversaw the wine program at the company’s Manhattan location.
Lacey had previously served as vice president of sales and marketing for the Healdsburg, California-based cidery. He will take over management responsibilities from co-founder Hunter Wade, who will shift his focus to strategic projects.
The Bay Area duo will be expanding from their original San Francisco location with a new wine bar in Mill Valley, California, located in Marin County. Like the first location, it will focus on limited production wines from producers throughout the West Coast. The second location is slated to open on November 30.
Sergio Dimoff helped Rue develop the cocktail recipes for the bar, now open in the Lower East Side.
The Italian grape beer bar and Roman food destination will also feature Liberati’s wine-brewed beer—made with grain, hops, yeast, and water and up to 49 percent fermented grapes or juice.
Moore will help his Aalto bar co-owners, Kate and Alex Wood, launch the bar this winter.
First launched in 1933, the post-Prohibition era bar at The U.S. Grant has been reimagined by Josenhans as a bistro for cocktails.
The two finally get a home for their two-year-old brewery, Jellyfish Brewing, in Georgetown.
Sesser aims to have the biggest selection of mezcals in the city when it opens in December.
The 14,000-square-foot facility is home to a tasting room, fermentation facility, wine cellar and more for Bledsoe’s Doubleback and Bledsoe Family wineries.
The 9,000-square-foot combined warehouse and annex will be the site of Belgian-influenced Brewery Faisan’s forthcoming brewing operations.
Most recently the winemaker at ADAMVS in Howell Mountain, Carothers returns to the Napa Valley winery, where she started as an intern.
After gaining approval to build a new winery in Dry Creek, the couple behind Wilson Winery will also take over the closed Sonoma Cider space in Healdsburg and turn it into a restaurant and taproom for their new label, Coyote Sonoma.
It’s a changing of the guard, though Edwards will remain CEO of the Sebastopol, California, Merry Edwards Winery.
Previously of Odyssey Beerwerks, Kaplan will oversee five flagship and two small-production beers for the Eagle, Colorado brewery.
After 34 years, Burningham, who most recently served as partner and vice president of winegrowing for Benziger Family Winery, will retire at year’s end.
Coming most recently from the post of president and chief operating officer at Pabst Brewing Company, Bousley will first focus on business development as Milestone looks to expand.
Faust will leave the company on January 31 for personal reasons, says CEO Maggie Timoney.
Hill joins founders James McDermott and Paul Ferguson on the senior management team.
Former Seamstress bartender Wiznitzer helms the downstairs bar and oversees the drink menu upstairs at the restaurant Henry located in the Life Hotel.
The pair’s bar will feature 50 rare bourbons by the bottle, six well whiskey options, a rotating roster of bourbons, whiskeys, wines, and local draft beers and more.
Rick Bayless and daughter Lanie hope to open the cocktail bar underneath Frontera Grill, in Chicago, next month.
The husband and wife co-owners will launch the Italian restaurant plus basement wine cellar and speakeasy in Denver by month’s end.
Berry will be behind the holiday cocktails being provisioned when Christmas bar pop-up Miracle returns to Detroit November through December.
Owner Verstraeten holds out hope the Chelsea wine destination might reopen, someday.
The duo behind Backspace Bar & Kitchen and “gentleman’s club” Rick’s Cabaret will open the taco bar-lounge in November.
Final approval for Hale Winery, a 25,000-case facility, 4 miles north of their flagship Wilson Winery on Dry Creek Road, came on Tuesday—13 years after the project was first proposed.
The three-floor restaurant and brewery, Trillium Fort Point, has landed in Boston’s Fort Point neighborhood.
The three beat out somms from 17 states to compete in the January live sommelier wine and food pairing competition in Austin, Texas.
The Kentucky Owl founder joins the Nashville-based cocktail mixer company’s ownership group.
Valgiusti revealed the outdoor dining area at her restaurant, Birba, winner of the San Francisco 2017 Bar-of-the-Year award, this week.
A founding partner at Stryker Sonoma Winery and former senior director of marketing at Gallo Winery, Maley comes to Robert Young now from the GM spot at Electric Sky Wine.
The founders of the German-inspired brewery have brought the 100-seat beer hall, growler bar, and shop to New Haven, Connecticut.
The Wine Group, intends to continue working with Lodi producers as it takes over the zinfandel centric brand from Michael David Winery.
The force behind Spanish tapas bar La Feria will unveil the new wine bar and retail shop this fall.
The chef behind Seattle’s James Beard-winning June Baby will open his third restaurant—a bar by night; cafe by day—in November. In addition to grain-centric meals, the grain-based craft-cocktail program will focus on classics and highballs.
Purchase of the Vista Hills vineyards, in Dundee Hills, marks The Family Coppola’s entrance into Oregon’s Willamette Valley.
Shuttered in August of 2017, the popular Houston bar returns in a new location.
When the bookstore-meets-bar opens it will feature Smith’s cocktail riffs on literary themes.
Expect craft beer and burgers, as well as cocktails largely comprised of rum, whiskey, and tequila.
In addition to Drake’s Brewery, Drake’s team also added to the property a pizzeria space, cocktail bar, 30,000 square feet of lawn, six fire pits, and two stages for shows and concerts.
An industry veteran, Mauceri worked a variety of sales and management roles, with companies like Wilson Daniels Ltd., King Estate Winery, Regal Wine Company, and more.
Longtime Napa Valley vintners Ray and Nancy Coursen sold the winery to locals Josh Peeples and Cheryl Foil, who will take over the winery, the inventory, a two-bedroom cottage and about 1 acre of vineyards. The new owners will focus on ramping up digital marketing, with millennials in focus.
The drinking destination is petite and tunnel-shaped, with a cocktail list that offers simple options.
The Blackberry Farm sommelier and food and beverage director will focus on sustainable wines and winemaking practices at the forthcoming flagship restaurant, which is built around a 10,000-bottle cellar.
Bill Newlands will take over from Sands as president and CEO in March, at which time Sands will take on the role of executive chair.
For beating nine other finalists in a head-to-head contest on October 16, Erkes will receive a one-week residency in Italy and advance to the global leg of the brand’s The Vero Bartender competition, to be held in Bologna, Italy.
The executive VP of winemaking, vineyards and operations will be replaced by Juan Muñoz-Oca, currently Vice President of Winemaking for Ste. Michelle.
In addition to taking the helm of the Distilled Spirits Council beginning November 12, Swonger will also serve as CEO and president of the Foundation for Advancing Alcohol Responsibility.
Following years as on-premise manager at Allied Beverage Group, Rivera joins the California winery to handle sales management for the northeast.
Steps away from glowing red dry-aged meat locker, Kasin takes charge of cocktails and the one-of-a-kind Champagne list at Cote’s new underground bar.
Melissa Markert, Kate Gerwin, and Maggie Morgan are among those culled from more than 100 competitors for the “Shake and Stir to Sustain the Land and the People” competition, which is judged by Trash Tiki.
Bon Voyage, the long-delayed sequel to Trick Dog, features cocktails influenced by Southeast Asia and Africa, with a healthy selection of slings and Collinses.
EEM meets at the intersection of smoked meats, Thai spices, and island drinks. The venue is slated to open New Year’s Eve.
The forthcoming La Viuda Negra will serve agave-focused cocktails, Mexican street food, and even pulque, says Zapata.
It’s said to be the first time an international wine critic has opened a wine bar with a full list of wines of which have scored at 90 points or higher. The wine bar and restaurant features more than 500 wines.
The former NW Beverages sales representative and photojournalist will lead day-to-day marketing operations for the family-owned brewery.
The bar, Sergeant York, claims a “hybrid Philly and Brooklyn vibe,” and will feature Quizzo nights, DJs, pub food, Pennsylvania-made beer and cider.
The Napa native returns from Shanghai to take over the role of CFO for the French cooperage’s USA business.
Porter will stay until the end of 2018 and will help to find and transition to a new executive director.
Gibson comes to the non-profit organization from the Watkins Glen Area Chamber of Commerce where she served as tourism and marketing manager.
Welsh will be responsible for overseeing the association’s activities, increasing membership, and promoting tourism.
The 2017 World Coffee in Good Spirits champion will lead Mr Black’s coffee mixology focus.
Using a custom crush contract with Jackson Family Wines, the Hamilton Russell Vineyards founders will produce small lot of wines from Willamette Valley’s sub-AVAs, Ribbon Ridge, and Eola-Amity.
In concert with business partner Keaton Cooper, Spring will launch Bad Bishop bar later this month. Offerings include playful bar food and inventive cocktails.
Matthew Biancaniello opens Mon-Li at The Calamigos Beach Club in Malibu
The 12-seat hideaway, Mon-Li at The Calamigos Beach Club, opens Thursday. The menu, centered around foraged ingredients, includes 12 liquid courses, and five food courses.
When Denver-based The Regional moves from its shipping-container Denver space and into a permanent restaurant space in Fort Collins later this month, it will bring a bar with it.
The former head brewer for Surly BC will manage operations at Fair State’s production facility in St. Paul, Minnesota. Co-founder Niko Tonks will remain as head brewer.
Marzo, from restaurant Lûmé in Melbourne, beat the 55 other bartender finalists in a four-day competition in Berlin.
The partner at Houston’s Axelrad Beer Garden and chef Pope will open Vinegar Hill Houston, which will feature a chef-in-residence program where chefs can work out their concept before launching solo. Each chef will work with the bar to create specialty cocktails that pair with her or his menu.
The beer hall, the Brakeman, will join the group’s cocktail lounge Evening Bar at the Shinola Hotel.
Expected to arrive in the Dairy Block in December, the brother-led California winery will share eight wines to start and will spotlight flights, wine by the glass, and bottles and growlers to go.
The 2018 Eater Young Gun semifinalist will bring more fermented drinks to the second restaurant from Daniel del Prado, which will be located in a former gas station.
The deal will return malört production to Chicago.
The newly-hired sommelier and assistant general manager of The Katharine Brasserie & Bar aims to turn the Winston-Salem restaurant into a French-focused wine destination.
The industry veteran, who began his career at the Philadelphia-based craft soft drink maker, rejoins the company from L&M Beverage Company, where he was vice president of sales and marketing.
Shanker, sommelier at Michael Mina Restaurant, came in third in the 2018 Young Sommeliers Competition, held in Mexico City, Mexico. Silver went to Australia’s Thibaut Broussier. Great Britain’s Aymeric Pollenne took the title, and first place.
Phil Cutti, currently the president of the San Francisco Brewers Guild and Founder of Headlands Brewing Company, will replace director of brewing operations, Clay Jordan, at Hunters Point Brewery and Speakeasy Ales & Lagers as head brewer.
After 10 years in the role of CEO, including during the Beam and Suntory merger, CEO Matt Shattock will hand the reins of Beam Suntory over to current chief operating officer and president – North America, Albert Baladi.
The forthcoming restaurant will feature American cuisine, and drinks options will include a wall of 40 self-service taps featuring one-ounce pours of beer, wine, and Champagne, all of which will be purchased using an RFID-enabled bracelet.
Mott has 25 years in the wine industry, having worked for Chalk Hill Estate, Silver Oak & Twomey Cellars, Maisons, Marques, & Domaines, among others. He will oversee accounts within Washington, Oregon, California, Nevada, Arizona, Colorado, Texas, and Hawaii.
The Traverse City craft brewery will merge with younger competitor, Roak Brewing Co., out of the Detroit area, in an attempt to give both brands a boost among the state’s 300 craft breweries.
According to Louis Fabrice Latour, president of Maison Louis Latour there were bumper crops in the Maconnais and Chablis. Numbers for the final crop remain to be calculated, but indications suggest a substantial crop in white-producing villages across the region.
Randy Herron, most recently of Texas-based Messina Hof Winery, replaces winemaker Charles Gilmore, who served as head winemaker for the Napa winery for the past 2 years.
Even before recreational marijuana has been legalized, the legislature has voted to ban cannabis-infused drinks as a pre-emptive strike.
Someone broke into a Deidesham vineyard and, using a mechanical harvester, stole all the Riesling. German police suspect the thieves may be rival winemakers.
Treadwell Park opened a 200-seat beer-focused bar at 508 West 42nd Street and even the cocktails are inspired by beer.
Szpigel had been the president of the craft business unit for the brewing giant, but will now head an as-yet-undisclosed venture in the “beyond beer” category. He will be replaced by Marcelo Michaelis, current vice president of sales for region 7.
Smith handled cocktail design, which focuses on draft cocktails and hybrids, while Miller serves as bar manager for the newly opened cocktail spot, whose decor and concept are centered around popular wedding destinations.
The combination bottle shop and cafe will offer low-proof cocktails, beer, and sake in addition to wine available for consumption on site as well as to go. The establishment is set to open in early 2019.
Haney had occupied the position with the wine trade organization in an interim capacity since February. He previously served as director of membership for the group, and also makes wine under the Black Dog Cellars label.
Balagna will work with co-owner Ping Ho on the wine program, while designing a craft cocktail list for the combination restaurant and butcher shop, which will focus on lesser-known cuts from locally-raised livestock. Marrow is set to open on October 7.
The Colorado distillery added Christine Perich, formerly of New Belgium Brewing, to their board of directors, while Kieran Walsh was named vice president of sales. Walsh was previously the executive vice president, sales and marketing, for New Orleans-based Porchjam Distillery.
Koran will operate the family-friendly wine bar with an emphasis on organic and biodynamic wines, as well as a selection of craft beers. Wines will also be available for retail purchase. Sloan + Parker is slated to open in early November.
Symington has helmed the acclaimed Port house for 16 years, and will be replaced as chairman by his cousin, Johnny Symington. Paul Symington had worked for the family company for 40 years.
Hess has designed a cocktail program featuring a variety of original drinks, as well as drinks designed for sharing and a rotating draft cocktail selection. The space will also emphasize music, with a vinyl shop at the entrance and live performances by DJs and bands.
Trade will be a members-only club and social space for restaurant industry professionals, with a cocktail program run by bar manager Musa Ozgul. Trade is set to open in December 2018.
McNeese, in addition to overseeing the wine program, also serves as general manager at the newly opened restaurant focusing on the cuisine of southern France. French wine is the centerpiece of the wine program.
Head brewer Alex Shoenthal to open Lower Left Brewing Company in Charlotte, North Carolina
Shoenthal will focus on IPAs and other hop-heavy beers, with a core lineup of four-to-six beers available year round with a number of seasonal or limited release beers as well. Lower Left Brewing is slated to open in early 2019.
Kuller, who owns the original location in Washington, D.C., will be involved in opening the smaller second location along with bar manager Adam Bernbach, which will include a focus on rare and vintage gins.
Eisner, a longtime bartender, will be operating a 10-barrel brewing system, while also opening a bar and open space that will offer seating and recreation. Party Beer Company is set to open in early 2019.
Siglin is helming the bar at the new restaurant, offering both original cocktail creations as well as several classic cocktails on draft, as well as beer and wine. Fernside is set to open on September 27.
Du Bois had previously run the bar program at Clifton’s Republic in Los Angeles, but will now take over the cocktail program at the three Michelin star restaurant, where he will emphasize cocktails with a sense of place, as well as bottled cocktails.
Pisani has been the winemaker at the Napa Valley-based winery since 1996. Assistant winemaker Brandon deLeuze has also been promoted to winemaker.
Thompson teamed with chef Carey Hynes on the venture. The cocktail list features a mix of esoteric brands and recognizable spirits, divided into groups like aperitifs, exotics, and group drinks.
The combination brewpub and 20-barrel brewhouse will focus on the company’s high-volume beers: ales, IPAs, and hefeweizen, while the newly opened State 48 Funk House Brewery will focus on sours and barrel-aged beers.
Bell, of New York’s PDT and Pastuszak, of New York’s NoMad have collaborated with spirits entrepreneur Jeff Menashe on the blend of California brandies, which was made by O’Neill Vintners and Distillers.
Daniels, who also serves as chief legal officer and secretary of Colgate-Palmolive, will become the twelfth board member of the multinational beverage alcohol company.
Kolk will serve as beverage director at the new cocktail bar, which will emphasize clear spirits, as well as draft and frozen cocktails. Kolk will continue to oversee the beverage program for sister restaurant Peached Tortilla as well.
The two longtime Oregon brewers will be taking over the former brewing system of the Astoria Brewing Company, with an emphasis on barrel-aged and farmhouse style beers. Lederfine also will continue to operate his separate beer label Awesome Ales.
Boutillat will take over wine production for the Champagne house. He previously served as cellar master for Champagne Cattier and Champagne Armand de Brignac.
Rancone will serve as beverage director at the new restaurant, which he co-owns with chef Thomas Boemer. The fine dining restaurant inside the Keg & Case food hall will offer cocktails, wine, and spirits, and is set to open on September 24.
Dramschak and his wife Debbie purchased a portion of Liberty Spirits distillery earlier this year, and will be producing vodka, gin, rum, whiskey, bourbon, and agave spirits, along with opening a small sports bar in the space.
Lawless is at the helm of the new cocktail bar located inside the Eaton DC Hotel, which emphasizes sake cocktails in addition to a lineup of beer, wine, and other spirits.
Saulnier’s wine program focuses on small-production and family owned wines, mainly from France, while Belanger Cateysson’s bar emphasizes zero-waste practices.
Ziegler is developing a national sales strategy for the import, sales, and marketing company owned by Mt. Beautiful New Zealand. Ziegler has previously held a variety of titles with both suppliers and distributors.
Crowe will organize and oversee marketing strategy, sales, and customer engagement for the Dexter, Michigan-based brewery, winery, and distillery. She has previously consulted with several other Michigan breweries.
LaVarnway will oversee guest experiences at the established Walla Walla, Washington winery. She previously served as hospitality and events manager at fellow Walla Walla winery Dunham Cellars.
Anderson has been at the speakeasy since February, and will continue current promotions like Tiki Thursday and Experimental Sunday. Anderson was previously the head bartender at B Side in Fairfax, Virginia.
Hack, a local industry veteran, will focus on local spirits and a range of housemade infusions and syrups. The bar is housed inside the Prince Solms Inn, and is set to open in mid-October.
Peck previously served as winemaker, red wines for the California winery, but will now oversee all wine production at the company’s Paso Robles and Monterey County wineries. Peck has worked for J. Lohr since 2007.
Busch, the president and chief executive officer of William K. Busch Brewing Co., intends the new facility to serve as the brewery for the Kräftig line of lagers, as well as craft whiskeys.
The new space will not only allow Russian River to double production to 35,000 barrels, but also offer visitors a chance to explore the brewing process. Brewing is underway at the new facility, which will open to the public in mid-October.
Alperin will head up the cocktail bar, which will be located inside Los Angeles’s Union Station and attached to sister restaurant and brewery Imperial Western Beer Company. Both spaces are slated to open later this fall.
Both served as bar directors at Chicago cocktail bars before partnering on the upcoming cocktail bar in the Chicago suburb. They will feature a rotating selection of seasonal cocktails. Common Good opens on September 21.
Monahan, formerly a supply chain strategy expert at A.T. Kearney, will be based in Richmond, Virginia. Stone Brewing is headquartered in San Diego, California but produces more than 125,000 barrels of beer at their Richmond facility.
Schoonover, who currently serves as bar manager at the whiskey-focused bar, will take over for departing beverage director Parker Girard.
The duo launched the Brooklyn brewpub over the weekend, offering a limited selection of Bravern’s beers with plans to expand to over a dozen selections in time.
Walker joins the California-based spirits importer after working in strategic retail programming and business development for parent company Young’s Market Company since 2010.
Kane joins the beer distributor lobbying group after serving as senior director of communications for the American Beverage Association, having previously worked at the White House and U.S. Department of the Treasury.
Beedle, formerly of The NoMad and Old World Hospitality, will serve as beverage director at the new vegan restaurant. The cocktail program focuses on avoiding waste by reusing ingredients, as well as plenty of housemade ingredients.
The cocktail bar, housed inside the Alexandria Hotel, is modeled on a late-19th century Parisian salon. Lee serves as bar director, and has designed a cocktail program centered around house-made amari, vermouths, and liqueurs.
McLain, formerly the distiller at Springfield, Oregon’s Swallowtail Spirits, will serve as master distiller for the soon-to-open combination distillery and restaurant. McLain intends to make gin, vodka, whiskey, and rum, as well as seasonal offerings like brandy.
Barrett joins the Central Coast, California-based wine company after working for Domaine Chanson in Beaune, France. She will work under director of winemaking Clay Brock.
Josenhans, food and beverage director for the U.S. Grant Hotel, is behind the soon-to-open cocktail bar within the hotel that serves as a tribute to the legendary post-Prohibition bar that was housed in the hotel. The bar will offer a variety of punch bowls as well as beer, wine, and other cocktails, and is set to open in late October.
Schmitt joined the company, which controls a network of beverage distributors in California, in 2016, serving as chief operating officer. He will take over for outgoing chief executive Mark Ramer on January 1, 2019.
Valdez got his start in the wine industry as a vineyard manager, and founded his Sonoma County winery in 2004, eventually turning winemaking responsibilities over to his daughter Elizabeth in 2016. Valdez was 49 years old.
Savage joins the Walla Walla, Washington-based winery after serving as vice president and director of supplier relations for New York-based Kobrand Corp. She will replace longtime general manager Debbie Frol, who is set to retire at the end of 2018. (Press Release)
Fischer is assuming the newly-created role at the Napa Valley-based winery after serving as director of winemaking at Banshee Wines. He will oversee small and micro lot winemaking, as well as managing research in areas like yeast, irrigation, and clonal selection.
Borsman will serve as beverage director for the soon-to-open French restaurant, which will focus on the classic dishes of Lyon. Drink offerings will focus on French wines, but with beer, cider, and cocktails also available. Bar Lyon is slated to open on September 14.
Fernandez will serve as bar manager for the new restaurant, which focuses on Japanese-Peruvian cuisine. Fernandez will incorporate pisco heavily, as well as ingredients such as corn, salted plum, and yuzu which are featured in dishes. Kaiyo is set to open this week.
Chu serves as the bar manager at the cocktail bar, which features twelve signature cocktails named after the Chinese zodiac. Chu previously partnered with co-owner I-Miun Liu on the similarly-themed cocktail bar Dynasty Room, also in Seattle.
Conti previously held the title of vice president of sales for the beverage giant’s Ohio operation. In his new role he’ll report to Pete McLaughlin, executive vice president for Ohio and Kentucky.
Messina joined the spirits company in 2016 from Coca Cola, and will take over as chief marketing officer at Uber.
The former Green Berets, who served in Afghanistan, currently are producing their bourbon at another location, but hope to open the distillery this winter.
The two will handle brewing for the Schenectady, New York brewery, which aims to open later this year with the capacity to brew 4,000 barrels of beer, with the ability to handle another 10,000 barrels of contract brewing.
Manlove, who previously managed similar rooftop bar The Nest, will serve as general manager for the rooftop bar for the new Charter Hotel, offering original cocktails featuring local ingredients.
Eaves has been at the helm of the project to renovate the historic but derelict Old Taylor distillery since 2015. The 113-acre property is set to open to the public on September 19.
Ward joins the international spirits company after serving as vice president, division manager for Edrington Americas, and will help secure and service national and regional accounts for Quintessential’s various spirits brands.
Zouad will oversee the beverage program as chef David Bouhadana transforms the lobby bar at Hotel 32 32. He will also hold Sake Club events on site. The space is set to open in mid-November.
Tobin joins the wholesale arm of the wine importer from fellow importer Worldwide Wines, and will look to expand sales within his home market.
The restaurant-slash-cocktail bar will offer a 12-course menu with cocktail pairings, sometimes in the same glass. Mon Li will have only 12 seats, and is slated to open on October 11.
Hairston, after stints running Le DeSales and Bar Pilar, is now helming the beverage program at the bar located inside the Hotel Monaco.
The Columbian-American billionaire, who is also a major shareholder in Anheuser-Busch InBev, purchased the minority stake in the iconic Bordeaux winery, with the total estate being valued at one billion euros.
Coyne was previously the chief financial officer at Potbelly Corporation, and will oversee finances for the wine and food service company, which has restaurants in 9 states and produces over 500,000 cases of wine from Washington, Oregon, and California.
Thorpe, who spent 21 months with the brewing giant, will be replaced by current chairman Eugene Kashper. Kashper previously served as chief executive from 2014 to 2016.
Lewis, formerly vice president and general counsel at Smoothie King Franchises, Inc. will oversee operations for the over 300 locations of the combination painting studio and bar. Founders Cathy Deano and Renee Maloney will remain with the company but no longer oversee day-to-day operations.
Rosenblum, a champion of California Zinfandel, founded the eponymous Rosenblum Cellars in 1978, eventually selling to Diageo in 2008. Shortly thereafter he founded Rock Wall Winery, working with his daughter Shauna. Rosenblum was 74 years old.
Cooke will compile a list of over 200 bottles from regions throughout the world for the upcoming modern fine-dining restaurant, slated to open later in September in downtown Detroit.
Tyler Alden, Scott Barber, Peter Bothwell, Dana Gaiser, Morgan Harris, Andrey Ivanov, Maximilian Kast, Douglas Kim, James Lechner, Jane Lopes, Steven McDonald, Vincent Morrow, Elton Nichols, Robert Ord, Joshua Orr, Dan Pilkey, Christopher Ramelb, Steven Robinson, Justin Timsit, Mia Van De Water, Greg Van Wagner, Steven Washuta, Jessica Waugh, and Jill Zimorski all earned the honor through passing the rigorous three-part examination.
Valencia will serve as North American beverage director for London-based hotel chain the Hoxton, which will open its first location this weekend. Valencia has designed the cocktail program for the all-day restaurant in the hotel’s lobby.
Harden joins the Napa Valley-based winery after working as the Bordeaux varietal winemaker at Robert Mondavi. He will take over production of Nickel & Nickel’s portfolio of single-vineyard Cabernet Sauvignons.
The all-day wine bar will offer over 30 wines by the glass, each of which will be $5 before 5 pm. This will be the company’s second location in Texas and ninth overall, and it is set to open in 2019.
Green will lead the U.S. sales team for the New York-based wine importer and marketing agent as they look to grow sales and increase presence in the American market. Green was previously the division manager of the Genesis sales division of Palm Bay International.
McKechnie will work with malt master David Stewart to maintain quality and consistency in bottlings and will manage the currently maturing stocks. She was previously working for parent company William Grant & Sons as a whisky technologist.
Tarpey’s Richmond, Virginia-based brewery has two existing brewpubs in Richmond, but will expand to the Norfolk location in spring of 2019.
The bar management duo have launched their latest venture inside food and drink collective The Churchill, offering Latin-themed drinks like frozen piña coladas and plenty of rum and agave based beverages, all inside a used shipping container.
Americans Olga Karapanou Crawford, Lindsay Pomeroy, and Nicolas Quillé earned the honor alongside Elsa Macdonald of Canada, Barbara Drew, Regine Lee, Thomas Parker and Tim Triptree of the UK, Job de Swart of the Netherlands, and Almudena Alberca of Spain, bringing the global total of Masters of Wine to 380.
Whitehead has designed cocktails to match the aesthetic of the moody, deep sea-themed bar, offering both classics and original cocktails in the space, opened by chef Renee Erickson. It is housed within the newly-opened Amazon Spheres.
Rinaldi was one of the most acclaimed producers of Barolo and a fierce advocate for the region’s traditional winemaking methods. His wife Annalisa and daughters Carlotta and Marta will continue running the winery, as they had during his illness. Rinaldi was 69 years old.
The wine, beer, and spirits shop will also offer classes, including Wine and Spirits Education Trust certification. Stevens, a former sommelier, also owns an Amanti Vino in Montclair, New Jersey.
Van Treese joins the online wine retail website after serving as director of wine at the Napa Valley-based Bounty Hunter Rare Wine and Spirits. He will assist in launching its newest online venture, First Bottle, which debuts in September.
The bar, which replaces the recently-shuttered The Getaway, will emphasize classic cocktails that features Sherry, Madeira, and Fernet Branca.
Mathew purchased the brewery and distillery in July along with co-owner Kay Foster, and closed it down in order to do significant renovations. They anticipate reopening in late fall.
Phillips will oversee the cocktail and spirits program at the pizza-focused restaurant, which is set to re-open under new ownership in September after former owner Charlie Hallowell sold it amid controversy.
Segelbaum is the corporate wine director for Starr Restaurants, which is partnering with New York-based restaurateur Joe Carroll, who operates the original location in Brooklyn. It will offer 35 wines by the glass including some eclectic offerings from Turkey, Hungary, and Bolivia. St. Anselem is set to open on September 10.
Dorf’s partnership with the New York baseball franchise will result in the first wine bar inside the stadium, and will offer wines produced at the Manhattan location.
Padilla will assume the newly-created role with the Santa Barbara County winery. He previously held the role of vice president of winery sales and business development. He will focus on sales growth and customer acquisition.
Cherry Block Craft Butcher & Kitchen will be housed within the new Bravery Chef Hall, which is set to open in December of 2018. Diners will also be able to purchase retail cuts of meat.
Jaeger, formerly the chief executive of C. Mondavi & Family, will take the helm at the Napa Valley winery starting on October 1 following the retirement of current president Bruce Cakebread.
Mesa will helm the cocktail bar at the soon-to-open outpost, which has two sister locations in Miami. Pisco-based cocktails will be the focus of the bar program.
Fabian, who for the past three-and-a-half years worked with contract breweries, will soon be able to focus on more experimental beer styles. The space is set to open in the next two months.
McCrea, whose parents founded the iconic Napa Valley winery 70 years ago, will join the advisory board for the Napa Valley agriculture company, while his daughter Sarah will join the executive team. The McCreas will retain a stake in Stony Hill Vineyard.
Pendarvis, who owns several other restaurants in coffee shops in the state capitol, will aim for a moody and dark vibe for the whiskey-focused bar, which takes its name from a former employee who was killed in a car crash last year.
The co-owners will look to launch their first large-scale public space in early 2019, in addition to a small taproom in San Francisco’s Ferry Building. They’ll operate a full-service restaurant, but keep brewing operations in the Presidio.
The bottle shop is an adjunct to the recently-opened Tesse, and will offer over 1000 different wines ranging from $15 to several thousand dollars. The space will also host private events and act as an additional dining room for Tesse on busy nights.
De Santos has partnered with chef Khai Vu on the wine bar, which just received its liquor license, allowing him to offer wine, sake, beer, and sangria, to pair with the Japanese-influenced Spanish and Latin dishes.
Becerra will serve as beverage director at Treadwell Park, which will aim to celebrate female contributions to beer throughout history. This will be the third Manhattan location for the beer hall, but the first with the feminist theme.
The Santa Barbara County-based winery named Kelly Howell as south central division manager and Gerry Catanzano as northeast division manager. Howell most recently served as vice president of sales – strategic and national accounts at Purple Wine + Spirits, while Catanzano was northeast divisional manager for Mendocino Wine Company.
Guerra joins the Napa Valley-based winery after serving as chief sales and marketing officer for nearly eight years at Terravant Wine Company. He will oversee all aspects of sales and marketing for the winery.
Foley, the winemaker at Napa Valley’s Foley Johnson Winery and the son of vintner and wine entrepreneur Bill Foley, died of natural causes on August 12. He was 31 years old.
Chopin Imports Limited names Jeffrey Dechiro vice president of sales
Dechiro has been with the spirits marketing company since 2012, previously serving as central region division vice president. In his new role, he will be responsible for all sales-related company activity. (Press Release)
Coburn, formerly of High West Distillery, will be producing vodka, gin, rum, whiskey, and more at the combination distillery, bar, and restaurant, which is set to open on August 25th.
Shine joins the Tennessee whiskey brand after over three decades in the beverage industry. The move comes as the whiskey rolls out in markets across the United States, as well as in the United Kingdom and Japan.
Baseler has spent 17 years at the helm of the Woodinville, Washington-based wine company, leading the company in adding an importing division as well as acquiring Stag’s Leap Wine Cellars. His retirement will take effect October 1st.
Mortensen will replace retiring longtime chief executive Ted Baseler at the Woodinville, Washington-based wine company. He previously worked for Philip Morris International, most recently as senior vice president, human resources.
Eagle joins the Santa Barbara County winery after serving as senior director of business development at Vintage Wine Estates. She will oversee construction of the new winery facility, as well as help shift the business towards estate wines and direct-to-consumer sales.
Berard joins the Seattle-based wine investment company after serving as regional sales manager for Dusted Valley in Walla Walla. She will oversee wholesale and account relationships across several northwestern states.
Sebastiani’s family founded the winery in 1989, and he served as president of the winery when it sold to an investment group in 2005. It is now owned by Vintage Wine Estates, in which Sebastiani’s Sonoma Brands purchased a minority stake. Sebastiani’s brother, Christopher, will serve as the winery’s general manager.
Saxon formerly served as bartender manager at The Violet Hour. She’ll work on a cocktail program that is both adventurous and comforting. Machine is slated to open mid-fall.
The wine bar and bottle shop will focus on small production natural wines, along with light snacks.
This will be the third stint as president of the collection of family-owned estates for de Billy, who is also the head of Champagne Pol Roger.
Scott McLeod joins Cuvaison Estate Wines as consulting winemaker
McLeod served as director of winemaking at Rubicon Estate for 18 years before starting his own consulting business in 2010. He will join the Napa Valley wine company to assist winemaker Steve Rogstad in evaluating winemaking and viticulture practices. Cuvaison has also hired Kelly Maher, formerly of Domaine Chandon, as consulting viticulturalist. (Press Release)
Morris joins the Edna Valley, California-based winery after serving as assistant winemaker at Central Coast winery Talley Vineyards. She will work with winemaker Frederic Delivert.
Coulter will team with his wife Lauren on the wine bar, which will offer 60 wines by the glass. This will be the fourth location for the Louisville, Kentucky-based tapas bar. Louvino is set to open on August 21.
Alison Surgeon named national sales manager at Rombauer Vineyards
Surgeon joined the iconic Napa Valley winery in 2004, most recently serving as northern California and Hawaii regional sales manager. That role will now be filled by Kristine Pederson, previously a senior account specialist with Monterey Bay Wine Company. (Press release)
Storicks will serve as general manager for the latest outpost of the Michael Mina steakhouse. In addition to a 350-bottle wine list, the restaurant will also feature a large selection of Tennessee whiskeys.
Silver Trident Winery promotes Mallory McEligot to director of membership & events
McEligot joined the Napa Valley-based winery in 2015 as membership & industry relations manager. (Press release)
Ghiringhelli will provide more personalized client contact for the Napa-based American arm of French cooperage Tonnellerie Vicard.
Little, formerly of Ultreia, will serve as bar manager at the Israeli restaurant, teaming with famed New Orleans chef Alon Shaya. Safta is set to open on Saturday, August 18.
Meznarich, of local distributor Victory Wine Group, is partnering with owner Brian Doke on the modern American restaurant. Meznarich will curate the bottle and glasspour list, as well as beers and cocktails. The two are also teaming up on the nearby wine bar La Grande Rue. Savoir is scheduled to open in November.
The wine bar will focus on the wines of southern Oregon’s Rogue, Applegate, and Illinois valleys. They will offer over 250 different wines by the glass and bottle.
Klobas had previously served as policy director for the wine region’s policy organization. The move comes as the 700-member organization restructures with a greater emphasis on outreach.
Mocanu, formerly the bar manager at Nickel City, has recruited several acclaimed bartenders from around the city to open the vacation-themed cocktail bar.
Pithon established his winery in 1978, eventually rehabilitating the abandoned Coteau des Treilles vineyard in Beaulieu-Sur-Layon. That vineyard, along with 15 other acres of vines and a négociant business, were included in the sale. Pithon will remain on as winemaker for the next several years.
Van Overstraeten, previously senior director of high end brands for AB in China, assumes the role as the beer giant separates marketing efforts among their many brands.
The wine club will offer wines from the restaurant’s 15,000 bottle list, as well as preferential reservations and in-home wine cellar consultations from the restaurant’s sommelier team.
Williams will serve as general manager and manage the beverage program for the 22nd-story bar, which features a karaoke room and a solarium. VU Rooftop Bar is set to open in September.
Schatz will oversee sparkling wine production and Latchford will manage custom crush client wines for the Summerland, British Columbia-based winemaking facility. They’ll work under head winemaker Matt Dumayne.
Johnson, who will serve as beverage director, will emphasize sparkling and white wines to pair with the raw bar items, as well as several flavors of vodka shooters. The restaurant is set to open August 15th.
Altomari joins the Lower Lake, California-based wine company after stints with Treasury Wine Estates and Southern Wine and Spirits. He will oversee sales and distribution throughout the US.
Rosner is the first female head bartender at the restaurant, housed inside the Four Seasons. She will attempt to integrate local and foraged ingredients in a similar manner to chef Drew Adams.
Hurst had served as chief executive officer at Healdsburg, California-based wine company Truett-Hurst, which sold to Seattle-based Precept Brands earlier this month. He will be replaced by co-founder Paul Dolan, who will serve as interim chief executive at Truett-Hurst.
Rellas, who co-founded the on-demand alcohol delivery service with his cousin Cody Rellas, will remain on the board of directors. The decision comes a month after Drizly acquired competitor Buttery.
Thomas, who spent a decade as the sommelier at the Red Lion Inn in Stockbridge, Massachusetts, is partnering with former Spirited Wines “wine guru” Tom Morrison on South Egremont Spirit Shoppe. They’ll feature wines from the Finger Lakes, Greece, the Canary Islands, and Croatia, in addition to Old World staples.
Shu will team with chef Sung Park on the West Village Korean-French fusion restaurant, which will emphasize smaller plates. It’s unclear as of yet what the focus of the wine program will be. The restaurant is set to open in October.
Saunders will work with distribution management and sales forces in both states for the wine import, sales, and marketing company.
Thorngate is also the vice president of operations, technical services for Constellation Brands. He will oversee the 12-member board that represents the professional society of over 2000 wineries, vineyards, and academic institutions.
Burch, formerly the chief marketing officer for Belvedere Vodka, has joined the South Carolina-based spirits company, which focuses mostly on bulk and private label production.
Jones will join the Boulder, Colorado-based brewery in December. She currently serves as master distiller, brewmaster, and American ambassador for Weyermann Specialty Malts, based in Bamberg, Germany.
Reitz joins the Zamora, California-based winery after serving as assistant winemaker at Napa Valley’s Bin to Bottle. He will work alongside head winemaker Dan Cederquist.
Betts, who founded the Oaxacan distillery in 2006, will remain a shareholder in Sombra Mezcal, as well as Astral Tequila, but will no longer run either.
Graham is teaming with her husband Tim, who will serve as chef, at the Midwestern-inspired restaurant, where she will oversee the beverage programs. Twain is set to open August 21.
Parkinson joins the Princeton, New Jersey-based restaurant after a 35-year career in the restaurant and hospitality industry. He’ll emphasize Champagne and other sparkling wines, but will still offer different wines from around the world.
Moll joins the California-based wine and brandy producer to oversee all marketing objectives and strategies. She previously served as a category marketing director at Campari America.
André Mack and Phoebe Damrosch to open & Sons, a wine bar in Brooklyn
Sommelier and winemaker André Mack of Maison Noir Wines and his life-and-business partner Phoebe Damrosch are set to open an American charcuterie and wine bar in Brooklyn’s Prospect-Lefferts Garden in October. The 22-seat venue will feature an all-American wine list focused on selections from the ’70s, ’80s, and ’90s, and a menu of charcuterie and cheeses from American producers.
Applbaum is currently the chief marketing officer for Patrón Spirits, which was aquired by Bacardi in May. He will be responsible for developing a global marketing strategy for the vodka brand.
McNeese will serve as general manager and wine director for the Provençal-themed restaurant, set to open in September.
Whitaker joined the Napa Valley-based winery in 2016 as enologist, but will now have a greater role in crafting the winery’s various bottlings.
Lasso will manage guest encounters for the iconic Napa Valley winery, as well as overseeing the guest relations team.
The pair will launch Noble Riot in September, with a focus on lesser-known grapes and appellations. Bowen is also the founder of the Colorado Natural Wine Consortium
Saulnier will not only run the wine program, but also service in the dining room, while bartender Julie Bélanger-Cateysson will run the spirits and cocktail program.
Eyer had previously been working for the biodynamic winery based in Oregon’s Willamette Valley as production coordinator. In his new role, he’ll have greater input on blending and bottle management decisions.
Corbett will helm the newly-formed joint venture between Spanish spirits company Zamora and New York-based Old Nassau Imports. Corbett previously served as senior vice president of sales at Rémy Cointreau USA.
Kane joins the spirits importer after serving as vice president, national sales manager for 3 Badge Beverage Corporation, and will oversee all aspects of company’s activities.
Small and co-owner Brian Moss are opening UnWined Wine Bar & Kitchen as an adjunct to their current wine shop, UnWined Wines & Spirits, in Westchester County. They’ll offer over 30 wines by the glass, as well as beer and spirits.
The “Expérience des Terroirs” will offer virtual tours of famed French estates, guided tastings, and wines for purchase, starting on August 31.
Diamond-Ferdinandi, the beverage director for parent company Factory Place Hospitality, has designed a list that focuses on affordable wines, particularly from southern Italy. The pizzeria is set to open in April 2019.
Dame will help promote the Paso Robles winery, which was founded in 2007, and focuses on Bordeaux varietals.
Fayard joins the Napa Valley-based winery after five years running his own brand and consulting business. Krupp Brothers made headlines when they sold the iconic Stage Coach Vineyard to E&J Gallo in 2017.
Kirchhoff has worked at the Napa Valley grape farming company for five years, and will serve as winemaker as they debut a winery and hospitality facility starting September 1.
Bauer, previously of Bay Grape in Oakland, California, will manage the addition to the Boise Co-op, focusing on Northwest wines from Idaho, Oregon, and Washington.
The wine bar will focus on offerings from California, with a particular emphasis on less-familiar regions like Ballard Canyon and the Santa Cruz Mountains.
Dorf’s newest combination wine bar and music venue will be the seventh for the company, set to open in 2019 in Philadelphia’s Fashion District.
Baker will oversee wine production for the Kelowna, British Columbia-based winery. He has been with the winery since 2013.
Healion joins the Hood River, Oregon-based winery after serving as northwest regional sales manager for Loosen Brothers.
Capparelli will oversee operations for the wine and spirits distribution giant in southern Florida. He has spent 14 years with the company, most recently as vice president of on-premise for south Florida.
Pantoja will help the Paso Robles, California-based winery expand its national presence. She previously served as vice president of national accounts for Purple Wine Company.
Díaz Muñoz joins the Napa Valley winery after spending over a decade at Jackson Family Wines. She will oversee winemaking and other operations for the Saint Helena winery and vineyard.
Kathuria, who was born in Argentina, previously served as operations manager at The Flow Wine Group. She will be responsible for interacting with trade professionals, opinion leaders, and consumers to further elevate the American perception of Argentine wine.
Hakof, who has been with the global beverage giant for nearly 20 years, will oversee the worldwide marketing of Pernod Ricard’s various winery holdings in Australia.
Norman Bonchick retires from 375 Park Avenue Spirits
Bonchick served as chairman and chief executive officer for the Lexington, Kentucky-based spirits importer, which he joined in 2004 (then known as Van Gogh Imports). He will be replaced by current president and chief operating officer Jason Schladenhauffen. (Press Release)
Delos, who previously oversaw winemaking at EnRoute in the Russian River Valley, will continue to manage winemaking at that label while adding oversight for four Napa Valley properties: Far Niente, Nickel & Nickel, Dolce, and Bella Union.
Howard previously served as director of beverage strategy with the Yard House restaurant chain. The move comes as Canarchy has recently acquired Los Angeles brewery Three Weavers and Dallas brewery Deep Ellum Brewing.
Kay, formerly of Chicago’s Alinea, will team with winemaker Chris Denesha to work with North Carolina-grown grapes across a wide range of varietals.
Bube will oversee wine programs throughout the restaurant company. He previously served as the central regional manager for wine importer Frederick Wildman & Sons.
All of the glass pours at the wine bar will be wines produced from female winemakers. Fortier also operates another wine bar, Haley.Henry, also located in Boston.
Alvarado, who joined the beverage giant in 2007, will provide leadership and strategic direction for all of the beer brand marketing teams.
Gibbs, who co-owns two other Los Angeles wine bars, wants to focus on wine pairings for sushi, though beer and sake will also be available.
Smith previously served as cellarmaster at the winery, which focuses on Bordeaux varietals and Syrah.
Martin will oversee all brewing and blending operations for the Portland, Oregon-based brewery. He has been with the brewery, which focuses on sour ales, since 2012.
Street started with the beverage company in 1956, eventually rising to president in 2000, a title he held until 2003. He also spent over 40 years on the company’s board of directors. Street was 79.
Porter Gilley will develop partnerships for the three brands run by vintner Michelle Baggett: Alpha Omega in Napa Valley, Tolosa in California’s Edna Valley, and Perinet in Priorat, Spain.
Katie Nelson named senior director of winemaking at Columbia Crest
Nelson had previously worked for parent company Ste. Michelle Wine Estates, and will now assume full winemaking duties for the entire range of wines produced at the Washington winery. She was most recently assistant winemaker at Seattle-based Charles Smith Wines.
Mahle, who founded the Sonoma Valley winery in 2006, sold his 50% stake in the business to Terroir, his partner company. He will focus on his own Sonoma Coast brand, Pax.
Steven Howard was also named southeast regional sales manager for the company, which includes holdings throughout California’s Central Coast.
Villa, the creator of Blue Moon, left MillerCoors in January. He will serve as brewmaster for the new brewery, but intends to turn it over to his daughter Catherine, who currently serves as manager of operations.
Arnold, the sommelier for restaurant group Lettuce Entertain You, will work with fellow sommelier Richard Hanauer on the wine list. The list will feature about 100 wines, most of which are European, and will offer around 25 wines by the glass.
Peterson joins the Willamette Valley-based biodynamic winery after serving as the viticulturalist at A to Z Wineworks, also located in Willamette Valley.
Weselak, who had been serving as controller for the Eugene, Oregon-based craft brewery, replaces the recently-departed Nigel Francisco in the role.
Kislak joins the Napa Valley-based wine company after serving as vice president of marketing at Del Frisco’s Restaurant Group. She will oversee marketing, public relations, digital strategy, and hospitality for Crimson.
Robinson is pairing with chef Terry White, who is also his partner at their current restaurant, Sage, which is also located in Tallahassee.
Roberts joins the Armada, Michigan-based cidery from the Portland, Oregon-based Craft Brew Alliance, where he also worked in a sales and marketing capacity. He’ll oversee growth initiatives for the cidery, which recently greatly expanded production.
Frank, formerly of Ava Gene’s and Dame, has opened her small-scale wine bar, which doesn’t have a bottle list, but offers 20-25 natural and small production wines by the glass.
Rosoff’s wine program focuses on affordable European wines, including an “Islands & Volcanos” section of the list, while still offering a few domestic bottlings.
Wylie, the winemaker for Va Piano Vineyards, is launching the wine country resort and restaurant with acclaimed Seattle chef Jason Wilson, with an emphasis on local ingredients and wines, beer, and spirits.
Traynor will serve as beverage director for the soon-to-open fine dining establishment, which will offer wine pairings to go with the 12-to-15 course tasting menu designed by chef Matt Kerney.
Potter, who joined the producer of Samuel Adams in 2016, will step away on July 31. The search for Potter’s replacement is already underway.
Korsmo will take the helm of the national trade organization representing wine and spirits wholesalers in mid-September.
Jackson will serve as west coast division manager and Jones as southwest regional manager for the Santa Barbara County-based wine producer.
Munson will join the trade organization after serving as director of communications and digital for Moët Hennessy. She replaces the recently-retired Patsy McGaughy in the role.
Bartee joins the Windsor, California-based producer of Californian and German wines to oversee expansion into the Texas market, as well as export channels.
Guggino joins the California wine company after having spent almost two decades with Constellation Brands in a number of roles, most recently as vice president of super/ultra-premium & import wines.
Lemmon was one of the early pioneers in Monterey County, having planted his 72-acre vineyard in 1975. Lemmon stepped away from the winery in 2007, turning it over to his family.
Cadamatre is returning to the winery after serving as a part of the winemaking team from 2013-2015. She most recently worked as a winemaker at 240 Days, in New York’s Finger Lakes region.
Janssens assumes the newly-created role after previously serving as director of winemaking for the Napa Valley winery. Janssens first joined the winery in 1978 as a lab enologist, later serving as director of production for Opus One Winery.
Atcharawan’s modern take on classic Thai food will feature a wine list focusing on Riesling, Champagne, and Chablis.
Clape helped put the Northern Rhône village of Cornas on the map as a source for world-class Syrah over decades of winemaking. He was 93 years old.
Jensen will assume responsibility for in 11 western states for the Sonoma County-based winery. He previously managed several different spirits portfolios for Southern Wine & Spirits.
Dellar will work with founder Tor Kenward on the all aspects of the company’s wines, which focus on single-vineyard Napa Valley Chardonnay and Cabernet Sauvignon. Deller was previously the chief wine officer for Wine Access.
The move comes as the beer giant splits its craft and import beer divisions into two separate units. Szpigel will assume the title of president of craft in overseeing the twelve breweries that comprise Anheuser-Busch’s craft beer portfolio.
Olson will partner with chef Jeffrey Kessenich on the restaurant, which will offer two different tasting menus. In keeping with the Northwest focus of the restaurant, Olson will offer plenty of Northwest wine in addition to global selections.
Navarro, who also works at the iconic Wally’s Wine & Spirits in Los Angeles, will work to elevate the wine programs throughout the property, whether in-suite or while dining.
Suderman will also serve as the general manager for the bar within the Royal Hawaiian Hotel. He’ll offer both tiki drinks and a selection of higher-end wines by the glass via the Cruvinet system.
Skakun, will also serve as general manager, is teaming with restaurateur Jen Agg on the revamp for the restaurant, which closed in 2015. He currently runs the wine program at Agg’s wine bar Grey Gardens.
Roblee joins the Napa Valley-based winery after previous stints at Round Pond and Sequoia Grove Winery. She’ll work alongside director of winemaking Greg Kitchens on the range of brands the company produces.
Cailan will be teaming with his brother, chef Alvin Cailan, on the comfort food-focused restaurant. Cailan’s wine list will focus on small production biodynamic wines from Europe and California.
Battat will serve as national accounts manager and Steinhauser as Midwest sales manager for the Napa Valley-based winery and agricultural enterprise.
Shull is the grandson of the Santa Ynez Valley, California-based winery’s founder, Fess Parker. He’ll support key accounts and expand consumer-facing events nationwide.
Nichols has served as sommelier at the iconic Seattle restaurant for five years, and will now assume greater responsibility for the restaurant’s wine program and cellar.
Stein will move from the original location of the retail wine shop and bar to the new location when it opens in the spring of 2019. As with the initial location, the focus will be on small-production, low-intervention wines.
Holmes, formerly of Jim Beam, will take over distilling duties at the Blanco, Texas-based distillery, which is set to break ground on a new barrelhouse later this year.
Carey, who also currently serves as senior vice president, general council, beer division for the beverage giant, will take on the additional role of leading a diversity and inclusion team, as well as shaping the company’s diversity policy.
Anderson is an area native who spent the previous four years working at top New Orleans bars like Cane & Table and Cure, and will look to update the Southern restaurant’s bar program.
Kroll joined the beer giant in 2012 as vice president in charge of U.S. marketing, and assumed his current role in 2015. He will leave effective July 27, and the search for a replacement is already underway.
Brent Stone promoted to chief operating officer at King Estate
Stone, who also serves as winemaker for the Willamette Valley winery, will now oversee day-to-day operations. He has been with King Estate since 2011.
The wine and beer bar emphasizes wines from fringe regions like Slovenia and the Canary Islands, as well as some popular California wines.
Paillard, who has served over 20 years in the role, is leaving after Champagne house Champagne Palmer signed a distribution deal with Constellation Brands, in defiance of a custom that Champagne producers avoid doing business with companies that label non-Champagne wines as Champagne.
Gallo is the son of current president and chief executive Joseph Gallo, and the grandson of founder Ernest Gallo. He is slated to take over as president and chief executive in 2020, and previously served as the vice president and general manager of the international wine marketing company’s spirits division.
Parsons will helm the beverage program as former beverage manager Michael Philips assumes the beverage director position for the Tatsu-ya restaurant company.
Wheatley previously held the title of executive vice president of sales and marketing for the wine company, with holdings in California, Oregon, and Washington.
Barros, who previously interned alongside Josep Roca of El Cellar de Can Roca in Girona, Spain, will look to broaden the wine list at the fine dining Spanish restaurant. Her focus will be on natural and esoteric selections.
Llanes, a long-time wine industry veteran in Houston, will focus on Old World wines, with over 100 being available by the glass, as well as another dozen wines on tap.
Menetre joins the Fort Collins, Colorado-based spirits company after previously serving as the vice president of sales for New Belgium Brewing Company.
Bussières-Fournel is a co-owner of the new seasonally focused restaurant, and will be heading the beverage program as one of the only restaurants in the area to have a dedicated wine list.
Pierce was previously involved in winemaking at Black Hills Estate Winery in Oliver, BC. He will oversee winemaking for several labels, include TIME Winery, Evolve Cellars, and McWatters Collection.
Sommelier Spencer Wolff named executive chef at Sterling Vineyards in Calistoga, California
Wolff will oversee food and wine pairing experiences for visitors to the Napa winery, as well as serving trade members who visit the estate. (Press Release)
Whitt joined the Indianapolis-based brewery as a minority partner in 2016, and will retain his ownership stake despite stepping back from day-to-day operations.
The bar, from the two D.C. bar veterans, offers an array of beverages from Champagnes to a wide selection of whiskies to 90s favorites, like Goldschlager and Rumple Minze.
Ribaudo served as president and chief executive at Austin Nichols & Co., which was purchased by Pernod Ricard in 1980. He also served as president of Boulevard Distillers and Importers. He was 82.
The couple has worked at a number of wineries in Washington state, and will emphasize locals wines available by the glass and bottle.
Sparkman Cellars and DeLille Cellars will share the vacant brewery space with an as-yet-unnamed restaurant partner as they attempt to create a food and wine event space, set to open by the end of the year.
Fineman and Gaither have designed eclectic pairings around the upscale Korean tasting menu. The venue previously functioned as a private club, but will now open to the public on July 12.
Milligan will take over operations at the New York-based French wine import company his father founded in 1995, after having previously served as the company’s vice president.
The couple had operated Grimm Artisanal Ales out of a number of different East Coast brewing facilities over the last five years, but have now opened a brewery and taproom in Williamsburg.
Hastings has served as the head sommelier at New York’s Del Posto and the corporate beverage director for Jean-Georges Vongerichten. He’ll look to develop the wine lists at Houston restaurants The Tasting Room and Max’s Wine Dive, as well as to create a retail program.
Brooks, in partnering with executive chef Claudette Zepeda-Wilkins on the regional Mexican restaurant, has emphasized Mexican wines and female winemakers along with a large selection of agave spirits.
Pastuszak, who is also the wine director at New York City’s The NoMad Restaurant, is releasing the canned sparkling wine, called Vinny, which is a blend of riesling and grüner veltliner.
Cassidy has spent over two decades with the distribution giant, most recently as vice president and general manager for south Florida. He’ll replace Gene Sullivan, who was recently promoted to President, East Region.
Foley, previously the winemaker and general manager at Foley Sonoma Winery, will take over the winemaking reins at the Healdsburg, California-based winery owned by her parents Bill and Carol Foley.
To pair with the handmade pasta focus of the Italian restaurant, Lopus, who also serves as general manager, has focused almost exclusively on Italian wines, with two dozen available by the glass and another 100 or so bottle selections.
Dempsey will oversee operations at The Room, the St. Helena, California tasting room for the Napa Valley winery. Previously, Dempsey served as assistant tasting room manager at Trinitas Cellars, also in Napa Valley.
Beck has repurposed an Enomatic machine to ensure that guests can get optimal freshness across a wide range of sakes.
McClure, formerly director of wine and beverage at the Greenbrier resort in West Virginia, will oversee the beverage programs at the company’s five Jeff Ruby Steakhouse locations, as well as two other Cincinnati restaurants.
Brady most recently served as sommelier at Tom Colicchio’s Temple Court. He’ll work to promote the wines of New York State in New York City, eventually branching out to other East Coast cities and international markets.
Corcoran, who started as a server with the company, will oversee and improve the wine programs at the company’s various location.
Trone won an eight-way primary to secure the Democratic nomination for Maryland’s 6th Congressional District. He’ll face Republican Amie Hoeber in the November general election.
Arnold, formerly of Booker and Dax, and Lee, formerly of PDT, are focusing on highly complicated and technique-driven cocktails, including milk-washed spirits and acid-adjusting juices.
Wilde recently left the Sager + Wilde, the fine wine bar she founded. Her new venture will function as a co-working space during daytime hours before converting into a wine bar in the evenings.
Bartra joins the beverage giant after serving as chief information officer at DHL Global Forwarding. Bartra will look to accelerate Constellation’s digital agenda and gain a competitive advantage through technology.
The small cocktail bar will be situated underneath her father Rick Bayless’s Frontera Grill, and will emphasize a variety of Mexican medicinal herbs. Lanie Bayless serves as spirits director for the family’s restaurant group.
Diepholz joins the Napa Valley-based wine company after having previously served in the same capacity at Vintage Wine Estates.
Jelgersma purchased third-growth estate Château Giscours in 1995 and fifth-growth Château du Tertre in 1997, both in Margaux, and quickly became a pioneer in wine tourism in the region. He also owned a Tuscan estate named Caiarossa. Jelgersma was 79 years old.
The wine bar and retail shop will make sure that at least 60% of the wines offered are made by female winemakers when it opens next month.
Saulnier, formerly of Hoogan et Beaufort, will offer a selection of summery natural wines to pair with the grill-focused menu of chef William Cody.
Horton began growing grapes in the early 1980s, and in the late 1980s planted nearly 30 acres of grapes, including the first Viognier grown in Virginia. Horton also became the first Virginian to replant Norton, a native varietal that was ripped out during Prohibition. He was 73.
Rossignol, who also runs the beverage program at sister restaurant Le Fantôme, will focus on aperitif-based cocktails and wines to match with the restaurant’s tasting menu.
Poyser, who has been with the French Champagne house since 2014, will collaborate with distributors to develop on- and off-premise chain and national account business.
Pernice, the beverage director and a co-owner, will offer a list of 50 wines from the New World, with a strong emphasis on American wine, to go with a menu of classic American dishes.
Falcão Vieira, the vice president of Anheuser-Busch’s North American zone, replaces former A-B executive Michael Taylor, who left the company earlier this year.
Triptree will lead activities for the auction house in Asia, Continental Europe, and the Americas. He has been with Christie’s in the wine department since 2005.
Green and Teague, who previously launched the bitters-focused Amor y Amargo, will emphasize tea cocktails at the space within Middle Eastern eatery Local 92.
Ohler, formerly the lead sommelier at Republique, will offer wine, beer, and a selection of locally made snacks and groceries.
Smith joins the El Dorado County, California-based winery after a career as a winemaker in the Willamette Valley, including his own label, Eisold Smith.
Chaperon, currently the assistant winemaker for the iconic Champagne brand, will take over when current winemaker Richard Geoffroy retires at the end of 2018.
Cheek is a board member of Grupo Cuervo, which owns the spirits company. He will oversee operations when current chief executive officer Mark Teasdale departs in early July. Cheek was Proximo’s first chief executive in 2007.
Waterhouse, an enology professor and expert in wine chemistry, quality, and analysis, will oversee the institute which connects faculty and students with industry members and consumers, starting August 1.
Mellinger, formerly a sales representative at Standard Beverage, is building a list comprised of familiar favorites and a few novelties.
Teasdale, the former chief executive officer at the international spirits company, will bring his experience to the New York-based craft spirits company in an as-yet undefined role.
Meznarich, formerly a distributor for Victory Wine Group, intends to offer 30 wines by the glass and another 300 to 400 by the bottle when the wine bar and boutique shop opens this fall.
Mazanowski, co-owner with chef Jonathan Brooks, has developed a diverse list of wines from around the world at a wide range of price points, to compliment Brooks’ innovative food.
Reed will oversee the beverage program at the upcoming tiki bar with the owners of Ramen Tatsu-ya, which currently operates three Texas locations, with a fourth to come. Reed will be assisted by the company’s beverage director Michael Phillips and sake and shochu sommelier Bryan Masamitsu Parsons.
Mahlan, who is also the president of Diageo North America, will head the trade association representing producers and marketers of distilled spirits in the United States.
Lacap will serve as bar manager, designing a beverage program for the upcoming French bistro. The bistro will feature an absinthe tower, a collection of Cognac and Armagnac, and natural wines.
Broshious will focus on a global selection of edgy wines, new producers, and playful varietals, with a smattering of classic wines for special occasions.
The Louisville, Kentucky-based distillery was built in the same building that housed the original production nearly 150 years ago. The space will also house an exhibit on the history of bourbon, as well as the Brown-Forman cooperage.
Indelicato, president and chief executive officer of Delicato Family Vineyards, will serve as the head of the California wine industry advocacy group for the next fiscal year.
LeDrew joined the wine importer and producer last year as president of winery operations, but in her new role will oversee all day-to-day operations of the company as it attempts to expand worldwide growth and profitability.
Schwob will serve as general manager at the cocktail-focused eatery— the third he and chef Brad Wise have opened in the last three years. Fort Oak will also offer a deep selection of wines from around the world.
The restaurant, named after the road that runs through Napa Valley, will offer 150 bottles focusing on Pinot Noir, Cabernet Sauvignon, and Rhône varietals from California and Oregon, as well as 29 wines by the glass.
The restaurant will focus on lunch, but will have a large catering operation for on-site events, catering, and special events.
Keck will help launch fine dining spot March, casual European bistro Rosie Cannonball, and Montrose Cheese and Wine, a retail shop. All three will share a 15,000 bottle underground wine cellar, and are slated to debut in early 2019.
Hansen spent thirty years working in the California wine industry, eventually founding the Anderson Valley winery in 2010. He was 66.
Rodenstock rose to prominence by claiming to have uncovered a collection of wines once owned by Thomas Jefferson, wines later alleged to be fraudulent. Rosenstock was 76.
Ruiz, formerly at Dirty Habit, will run the drink program at the Michelin-starred restaurant, as well as their adjacent bar Dabney Cellar.
Murphy-Rodrigues joins the organization dedicated to promoting American-made Rhône varietal wines after having worked at a number of California wineries, as well as being active in the Paso Robles Rhone Rangers chapter.
The wine bar will feature a selection of Texas-made wines and beers, including several micro-production offerings.
The wine bar is named after Hervé Lescombes, the founder of St. Clair Winery, and features a selection of wines from the New Mexico-based producer, as well as a selection of local beers.
Bal will team with chef Jonny Lake on the as-yet-unnamed restaurant. The two spent twelve years working together at the world-famous Fat Duck, which both left earlier this year.
Marchesi is succeeding her father, Rudy Marchesi, at the Willamette Valley winery dedicated to biodynamic viticulture. She previously served as general manager of the winery.
Chin, formerly of Gary Danko, will serve as beverage and service director at the new restaurant, which will offer a 16-course tasting menu from chef and owner Tommy Cleary. Chin will offer wine pairings, as well as sake and shochu.
Wilson, one of the stars of the movie “Somm,” opened his first wine shop in Manhattan in late 2016. Railsback, formerly of RN74, will act as the shop’s director of operations. The shop will offer 500 labels on the shelf and more than 3,000 available online.
Timoney, who previously was chief executive at Heineken Ireland, becomes the first female chief executive at a major U.S. beer company. She has spent two decades with the global beer brand.
Marc Roberts will serve as vice president of control states, Canada, and strategic accounts, while Danny Primo will be the new vice president, commercial excellence, and execution. Both will report to Darren Doalson, newly-appointed managing director of North American sales.
Rastok will serve as beverage director at the steak-and-sushi restaurant set to open later this month.
Prater oversees cocktail design as well as beer and wine selection as the beverage director at the new Texas comfort food spot.
Boerema joins the company, with 14 locations on the East Coast, after serving as chief operating officer at California Pizza Kitchen. He’ll help facilitate growth and innovation as the company continues to expand.
Smith joins the McMinnville, Oregon-based winery to enhance visitor experiences and improve club member benefits. She previously held the same position at fellow Willamette Valley winery Saffron Fields.
Braun is partnering with chef Justin Woodward on OK Omens, a replacement for the recently-shuttered Cafe Castagna. It will focus on natural wine, both local and international, when it opens on June 11.
Calloway will serve as director of beverage operations at the new restaurant and bar—the first actually located inside a distillery on Kentucky’s Bourbon Trail. He’ll oversee a collection of extremely rare and old bourbons and other American whiskeys.
Burch joins the Dundee Hills, Oregon winery after serving as winemaker for Scott Paul Wines, also based in the Willamette Valley. In the role, Burch will oversee all aspects of the winemaking process.
Fineman and her husband, aspiring master sommelier Chris Gaither, are set to open Unfiltered, a wine bar and retail shop in San Francisco’s Dogpatch neighborhood in late summer or early fall.
Frerson, who was born and raised in Champagne, joined the sparkling wine house in 2002. She replaces Régis Camus, who will focus exclusively on the Rare Champagne, the house’s premium bottling.
Taylor, formerly vice president of mergers and acquisitions at Anheuser-Busch, joins the San Diego-based brewery after its sale last month to an investor group.
Cappelloni previously managed sustainability efforts for Francis Ford Coppola Wineries, and will assist the organization as it attempts to move towards 100% sustainably certified vineyards.
Ferrell previously served as chief financial officer for the Virginia-based wine importing and distribution company. He replaces David Townsend, who will remain on the board of directors.
Voit, who also owns and operates Harper Voit Wines, is now overseeing winemaking for the McMinnville, Oregon-based winery, whose founder Liz Chambers passed away unexpectedly earlier this year.
Fever-Tree USA names Charles Gibb North American chief executive officer
Gibb most recently served as president and chief executive at Belvedere Vodka. The move comes as the producer of tonic water and other mixers takes direct control of US operations. (Press Release)
LeMoine assumed the role with the Boulder, Colorado-based brewery in August 2017, months before it sold a 30% stake to Spanish brewing company Mahou San Miguel.
Stuart’s list leans heavily towards Italian and French wines to match the Mediterranean influence of the menu. Bar manager Morgan Mansur will also focus on pre-Prohibition cocktails.
Robins will run day-to-day operations at the shop, which she purchased along with two co-owners from longtime owner Victor Pugliese. Renovations included creating space for wine classes and events.
Varga, who has spent three decades with the premium spirits company and helmed it since 2003, will step down at the end of 2018. He’ll be replaced by current chief operating officer Lawson Whiting.
FitzGerald, currently the enologist for the Napa Valley winery, will now also oversee winemaking on the winery’s Chenin Blanc + Viognier white wine.
Belsito, formerly the chief executive officer at Voss of Norway, will lend 30 years of industry experience to the beverage investment and transformation firm.
O’Reilly joined the Pennsylvania brewery in 2002, transforming it into a regional power. He’s set to launch a new, as-yet-unnamed brewery project in Philadelphia as his next move.
Frank, formerly of Ava Gene’s and Dame, is set to debut Bar Norman in July. The wine bar will offer 20-25 wines by the glass with no bottle list.
Volpert, who also partners with chef Johnny Nunn at Verdigris, will serve as wine director at the new Italian restaurant. The emphasis will be on affordable wines from Italy, Spain, and the Pacific Northwest.
Brauer, formerly a senior executive at Pernod Ricard and Treasury Wine Estates, will head the company, which is the U.S.-based arm of Portuguese wine producer Sogrape Vinhos.
Miller, a veteran of New York icons Pegu and Death and Co., has designed new takes on classic tiki drinks for the 200-seat venue, set to open Friday May 25.
Turner joins the iconic Napa Valley winery after serving as the founder and chief executive officer of Carneros Associates, a strategic advisory firm. She is also the advisory board director for Women of the Vine & Spirits and a member of the Culinary Institute of America Society of Fellows.
Singh, who hosted the PBS Chicago television show for a decade, left in 2012 to pursue a career as a restaurateur.
Motz, who was previously the vice president of national retail accounts for the Grand Prairie, Texas-based wine and spirits distributor, will lead business development strategy with suppliers as well as sales leaders.
Sabia assumes the newly-created role after serving as chief marketing officer for the international beverage alcohol company’s beer division. In his new role, he’ll oversee marketing across the entire portfolio.
Ponnavoy, who previously served as deputy under longtime chef de cave Loïc Dupont, has been with the Champagne house since 2015. He will lead all winemaking efforts starting with the 2018 vintage.
The first iteration of the couple’s Santa Rosa, California wine bar was destroyed during last October’s devastating wildfire. The new version is set to open this coming October.
Philippe Melka named lead winemaker at Westwood Wines
Melka is an acclaimed winemaker and consultant famed for his work in Napa Valley. This venture, working with Pinot Noir and Rhône varietals for the Sonoma, California-based winery will be his first in Sonoma County. (Press Release)
Grossman, the restaurant’s beverage director and co-owner along with chef Harold Moore, is focusing on French wines and spirits at the newly opened all-day French cafe.
Graham joins the Eugene, Oregon-based brewery after serving as the area sales manager in Oregon and southwest Washington for Pabst Blue Ribbon.
Hollister also serves as the winemaker for St. Helena, California-based Hall & Walt Wines. The new brand will focus on Napa and Sonoma Zinfandel.
Shannon McGill will cover sales and distributing in New England for the Tualatin, Oregon-based wine company, while Brian Altomari will do the same in the Midwest.
Hernandez will lead the quality and manufacturing departments for the Sonoma County-based manufacturer of corks, glass, and wine packaging.
The wine bar, set to open on May 19, will offer over 130 different wines by the ounce, glass, or bottle across a wide range of price points and from all over the world.
Avina will also serve as general manager for the French bistro, with a list of wines made from French varietals in both California and France.
Costello was just named chief operating officer for the spirits company in February, and will now oversee operations in the United States and Canada.
Carvalho previously worked for coconut water brand Vita Coco before joining the spirits importer and distributor.
The new restaurant, occupying a space formerly inhabited by legendary New Orleans restaurant Maylie’s, will feature 30 wines on tap.
Keyes will head up a new global corporate affairs organization within the Louisville, Kentucky-based spirits company focusing on corporate social responsibility, government affairs, and corporate services.
Hayes has been with the the Louisville, Kentucky-based spirits company for 31 years, most recently serving as senior vice president, chief marketing officer.
Sadler joins the Walla Walla, Washington-based wineries after a similar stint at Tamarack Cellars, also in Walla Walla.
Canak, a Chicago restaurant veteran, will design a new spring cocktail menu as the restaurant, located within the InterContinental Chicago Miracle Mile hotel, rebrands it’s outdoor patio as Michael Jordan’s Steak House The Patio.
The upcoming wine bar, set to open this summer, is named after the first wife of Napoleon Bonaparte, a renowned wine collector. Broushious’s list will draw on contemporary Parisian wine culture for inspiration.
Carson, previously the sommelier and general manager at Mizuna, will be teaming with Mizuna’s former executive chef Ty Leon on the project at a stall in the Avanti F&B food hall.
Friedland will oversee the beverage programs at three different concepts, including Indianola, a European-style sit-down restaurant with a wine list that focuses on wines from Europe and the Southern Hemisphere, as well as some domestic offerings as well.
Ridge had held the position at the Eugene, Oregon-based brewery until May of last year. Ridge co-founded the brewery in 2006 with brewmaster Jamie Floyd. He’ll replace Cheryl Collins, who assumed the role in 2017 when Ridge previously stepped aside.
Robinson, formerly of Rum Club, had previously operated a weekly pop-up of the same name with Holdfast Dining, but will now cohabit a space with Holdfast as it prepares to open later this month.
Furth, an acclaimed lawyer, founded the Sonoma County winery in 1972, eventually expanding to more the 1,200 acres outside Windsor, California. He sold the winery to William Foley of Foley Family wines in 2010. Furth was 84 years old.
C. Mondavi & Family names Maria Steckler vice president of national accounts
Steckler joins the iconic Napa Valley wine company after serving as director of national accounts (off-premise) at Duckhorn Wine Company.
Rombauer founded his eponymous Napa Valley winery in 1980, and was best known for his Chardonnay. He was 83 years old.
The Establishment will feature wines from a 3,000-bottle cellar to pair with the seasonally changing menu at the seafood-focused restaurant, set to open later this week.
Smeltz, who has a strong background in natural wine, will oversee the wine programs at Estela and Cafe Altro Paradiso.
The wine bar and bistro draws inspiration from Catalonia, with an emphasis on natural wines from the region.
Coremin joins the Willamette Valley wine company after most recently serving as senior vice president at Precept Wine.
Kelso, previously of Wally’s Beverly Hills, will oversee the 425-bottle list with an emphasis on California, France, and Italy.
Johnson, the head sommelier at Keller’s the French Laundry, has designed a 100-bottle list for the restaurant on-board five different Seaborn luxury cruise ships.
Russell, who will also serve as general manager for the restaurant, has designed a list with a strong focus on Texas wine, complemented by other domestic and international bottles.
Victoria Ash to serve as national sales manager for Westwood Estate Wines
Ash, formerly the Pacific region manager for Purple Wine & Spirits, will oversee sales for the Sonoma Valley-based winery.
Cunniffe, a Chicago industry veteran, will handle all aspects of beverage service at the Italian restaurant located inside the JW Marriott.
Pearce, along with his wife Jackie, will offer a French-focused selection of wines and foods, as well as the ability to purchase wines at retail. They also own The Wine House in Fairfax, Virginia.
The family, along with daughter Kayla Thomas, will be making wines sourced from their family estate in North Escondido. A portion of bottle and glass sales will be donated to charity.
Nagengast has served as the the director of winemaking at the Monterey County winery since 2006.
Iadarola, who joined the iconic Napa Valley producer in 1998, will assume financial responsibility for all of the winery’s Napa Valley and Sonoma Coast holdings.
Coors, son of founder Pete Coors, will helm the 15,000-barrel experimental brewery, which operates under the larger auspices of MillerCoors.
Serrallés was the fifth generation of the distilling family, and served as president and chief executive from 1981 until 2017, bringing the products to the United States and other overseas markets. He was 83 years old.
The New Orleans restaurant focuses on modern Israeli cuisine, but Retif, the general manager, has selected wines from Europe and the Middle East. There is also a Champagne and caviar menu.
The space features both a bottle shop with a collection of natural and esoteric wines, as well as a space for a nine-course tasting menu with wine pairings.
Witting previously served as president, East Region for the distribution giant, and will now be charged with creating opportunities for growth throughout the company.
OK Omens will replace Cafe Castagna as the sister restaurant to the more fine dining Castagna, with an emphasis on older and more affordable bottles.
Camilleri, who passed his master sommelier examination in 2017, was most recently the head sommelier at The Five Fields in London.
Rudd owned a number of businesses in California besides the Santa Rosa-based wine company, including Distillery No. 209 in San Francisco, the Oakville Grocery, and PRESS restaurant in Napa Valley, as well as endowing the Rudd Center for Professional Wine Studies at the Culinary Institute of America in St. Helena. He was 76 years old.
Dunham Cellars promotes Robert Campisi to head winemaker
Campisi joined the Walla Walla, Washington-based winery in 2008 as a cellar worker, before being promoted to assistant winemaker in 2012. He will oversee all aspects of the winemaking process starting with the 2018 vintage. (Press Release)
Antony Graz Pradeep, Vitor Da Encarnacao Custodio, Marko Pejic, and Slaven Cosic will join the already-appointed Justin McAuliffe in rotating amongst the four ships
Cox will spearhead marketing efforts for the Scotch brand in North America. He joins Bacardi after serving as chief marketing officer and senior vice president at Stoli Group USA.
Pilkington has spent 24 years with the company, most recently serving as chief marketing officer for Diageo Europe.
Schubert, currently general manager for Diageo Continental Europe and Russia, will replace Tom Looney, who plans to retire.
Tschappat was formerly the wine director at Farmer’s Creekside Tavern and Inn in Le Roy, NY. His list will span the globe, with a focus on unheralded regions and grapes.
Humbrecht, owner of Domaine Zind-Humbrecht in Alsace, France, and the first French Master of Wine, will consult with the British Columbia winery on their expanded white wine program and transition to biodynamic farming.
Naasz will leave the national trade organization based in Washington, D.C. to join the lobbying firm Washington2 Advocates.
Cary was the winemaker at the Willamette Valley winery from 1991 until 2016, and was a fierce advocate for Pinot Noir from the Willamette Valley. He was 71 years of age.
Hélicoptère will feature a curated wine list from Bussières-Fournel to pair with dinners in the intimate 40-seat space, set to open late spring.
Both are veterans of the Houston bar scene, and will in part be focusing the cocktail program on poitín, Irish moonshine. Sommelier Shannon Nöelle Crow will run the wine list with an emphasis on sustainability. Poitín is set to open in mid-May.
Craig had previously served as sommelier at Culina within the hotel, but will now oversee wine service and training for the entire hotel.
Li, previously the chief sommelier at the restaurant company’s one Michelin-star Duddell’s, will oversee the wine programs for the 10 Hong Kong restaurants it operates.
Holbrook will oversee operations at the company’s two breweries in Fort Collins, Colorado and Asheville, North Carolina, as well as working to develop new recipes.
Bell is a co-owner of the Michigan craft brewery founded by her father, Larry Bell. She will remain a member of the board of directors.
Salazar, previously the managing director of the Culinary Institute of America – San Antonio, will oversee food and beverage programs at 550 properties around the world.
Maura will run the beverage program at the bar located inside The Jefferson hotel. She previously helped open hotel bars Sagamore Pendry and The Ivy in Baltimore, Maryland.
Jared Burns set to unveil new destination winery in Walla Walla, Washington
Burns, the founder and winemaker at Revelry Vintners, will unveil the nearly 12,000 square foot facility situated on 20 acres of farmland on May 4th. (Press Release)
Ohmer joins the Conroe, Texas brewery after founding Whole Foods Market Brewing Co., an in-store brewery for the grocery chain.
Ostrem joins the wine importer and marketer after working at A&B Imports in Seattle, Washington. She will focus on national and regional chain retailers based in the western U.S.
Ross and his partners Anh Mai and Lian Nguyen will accept pitches from bartenders hoping to land a spot in the upcoming Bravery Chef Hall, set to open this summer.
Bellini joins the spirits producer from Mast-Jägermeister U.S., where he most recently served as senior vice president of distribution and control state strategy and executive vice president, sales.
Brown was most recently the craft beer and spirits sales manager at United Distributors. He will partner with brewery co-founders Matt Shirah and Travis Herman as the brewery prepares to open a new facility later this year.
Jackson-Beckham, an avid home brewer, is also an assistant professor of communication studies at Randolph College in Lynchburg, Virginia.
Daddona, an advanced sommelier, previously served as the beverage director at the Boston Harbor Hotel. He’ll oversee the beverage programs at Deuxave, dbar, and Boston Chops for the restaurant company.
Winter will oversee winemaking for BARRA of Mendocino and Girasole Vineyards, as well as the company’s custom crush facility in Redwood Valley, California.
The Santa Barbara County winery announced Mike Jackson as chief sales officer and Tracey Mason as chief marketing and business development officer as they look to more than triple production by 2023.
Holmes joins the iconic Napa Valley winery after serving as regional sales director for the western U.S. at Jordan Vineyard & Winery.
Seger serves as executive bartender and corporate sommelier for the company, which is set to open theaters in Pasadena, California and Scottsdale, Arizona which offer in-seat dining and drink options.
Delaughter will serve as sommelier and general manager at Saint Germain, focusing on natural wines and other French bistro classics. Saint Germain is slated to open this summer.
Ewer joins the Seattle, Washington-based wine company with holdings in four western states after spending almost two decades with Young’s Market Company, most recently as senior vice president of business development for 10 western states.
Terry replaces Simon Marton, and previously served as head of marketing for the U.S. and Latin America. As a result, TWE is transferring their global marketing operations to the U.S. from Melbourne, Australia.
Lepeltier, the famed natural wine advocate and author, joins Arno Tronche and David Lillie in running the Tribeca restaurant and wine bar.
Brown created the online search tool in 1999, and will be replaced as chief executive by Julian Perry.
Friel, who has worked as a wine director and sommelier at several Boston restaurants, will offer 15 natural wines by the glass each week at the Bow Market, along with more by the bottle.
Housed in the new River’s Edge Hotel, her list offers over 120 bottles, with a particular emphasis on wines from the West Coast.
Heitz is the son of the iconic Napa winery’s founder Joe Heitz, and has served as winemaker since his father’s death in 2000. The move comes after the recent sale of the winery to billionaire Gaylon Lawrence Jr.
The move comes after the sudden sale of the iconic Napa Valley winery to billionaire Gaylon Lawrence Jr. Boyd has previously worked at Kendall-Jackson and Joseph Phelps Vineyards.
Bogue, who is also the wine director for the Ne Timeas Restaurant Group, will oversee the ever-changing list of both classic and modern wines to match the seasonal cuisine.
Rosenson and his father Bernard are turning the historic building into a boutique hotel, with hopes of opening in July.
The Sonoma County-based wine and spirits company named Barry Sheridan chief marketing officer, and Eric Gilliland as vice president of supply operations. Both are joining Purple after working for Treasury Wine Estates; Sheridan as senior vice president of marketing, Americas, and Gilliland as general manager of Beringer.
Abdelmaseh will also offer tapas and cigars in the space, along with twice-monthly wine tastings.
Pieropan took over his family’s winery in 1967, and for decades was among the few quality-minded producers in the Soave region, including producing the first-ever single vineyard Soave and the first oak-aged Soave. He was 71.
Kulich is teaming with chef Charlie Palmer on his second Napa restaurant after Charlie Palmer Steak Napa, where Kulich is the sommelier. The list will include both local and international wines.
Fischer joins the Oregon brewery after serving as the senior plant engineer for New Belgium. Deschutes recently announced plans to open a second brewery in Roanoke, Virginia in 2021.
Barnhart had been working for the national importer and distributor as vice president and general manager of Southern Glazer’s New England. In his new role, he’ll represent the company in governmental and regulatory matters in 12 states and the District of Columbia.
The wine bar is the second location for the concept, with 40 wines on tap ranging from $5 to $20 per glass.
The Canadian sommelier will manage the wine program for the Star Legend line, as well as conducting educational seminars and handling wine service on board.
Stevens worked in management and winemaking for Napa Valley icons like Freemark Abbey and Domaine Chandon, as well as teaching at Napa Valley College’s Viticulture and Winery Technology program. He was 57.
Lennon has been serving in an interim capacity for the Salt Lake City, Utah-based brewery since February, but will take on the role permanently on May 1.
The fried chicken restaurant will be the third restaurant for Bates and wife Isabel Bogadtke in Geneva, New York, in the heart of the Finger Lakes wine region. It’s set for a May 10th opening.
Argyle Winery names Robert Alstrin director of sales and marketing
Alstrin joins the Newburg, Oregon-based winery after more than 15 years working in the Willamette Valley wine industry. He’ll manage marketing and direct-to-consumer efforts for the winery, as well as guiding brand planning. (Press Release)
Gingerich, who previously oversaw the 28 restaurants and bars in Kimpton’s western US portfolio, will now do the same with the 80-plus establishments in the Americas, as well as helping to expand Kimpton’s international reach.
Brown was previously the wine director at Charlie Palmer Steak in Washington, DC. She’ll focus on wines from all over the globe at the combination on-premise and retail space, as well as in founding a wine club.
Kitchens joins the California producer of premium and bulk wine after serving as the western regional sales director for Terroir.
The small wine bar, decorated like a person’s home, currently offers 60 wines with plans to expand the list to over 400.
The iconic hillside restaurant will re-open later this month after a $10 million renovation with Coker running the wine and beverage departments.
Bitter, currently the vice president of operations for the California marketing group, will replace Nat DiBuduno, who is set to step down at the end of June.
Ayer and her husband Conor Dennehy will offer three- and seven-course tasting menus along with wine pairings at the soon-to-open restaurant, as well as Tuesday wine dinners.
The bar duo, who currently operate Horsefeather, will focus on tiki drinks in their new location, aiming to update the style iconic to the Bay Area.
Bowman assumes the role as the company, formerly Anchor Distilling, continues its transition after being purchased by Sapporo last year.
Quillé, formerly the general manager and head winemaker for Banfi Vintners’ Northwest portfolio, replaces Craig Williams in the role. Williams will remain a member of the board of directors for Crimson.
The two, along with chef Graham Long, are looking to find a permanent home for Gezellig, showcasing both iconic wines of the world as well as more esoteric selections.
Sampson joins the Colorado brewery after spending 22 years at Odell Brewing Co. He’ll oversee the sales team as well as long-term growth strategies.
Alessandro Boga new Italian portfolio specialist at Wilson Daniels
Boga will seek to expand national distribution for Italian wines at the New York-based importer. (LinkedIn)
The wine bar and tapas restaurant will focus on European and California wines, with an emphasis on flights of three wines for $10.
The Spanish restaurant, an update of the family’s two-decade-old Zazou, will feature a mix of European and domestic wines.
Current chief executive officer Dick Hampson will give way to incoming CEO Steven Spadarotto, though Hampson will remain chairman of the board. Current president Larry Maguire has been named vice chairman.
Timothy Persson, the former chief executive officer, will remain the proprietor and chairman, while former chief operating officer John Grant will be the new president and CEO for the Napa Valley-based wine company.
Spadarotto joins Far Niente from Francis Ford Coppola Presents, and will oversee the Napa and Russian River Valley luxury wineries.
Wilson opened his first wine store in Manhattan’s Tribeca neighborhood in late 2016. Sommelier Eric Railsback will be the director of operations for the San Francisco location, set to open in May.
Hugo also serves as the winemaker at Girard Napa Valley. He will work with Marco DiGiulio, the chief winemaker for Vintage Wine Estates, which owns both properties.
Spencer has served as program manager since 1999, and will now oversee all marketing and PR initiatives for the group representing over 750 grape growers and 85 wineries in the Lodi AVA.
Postino will offer 30 wines by the glass and another 40 or so by the bottle, along with local and national craft beers.
The newly reconfigured wine bar will focus on Champagne and other sparkling wines, with many available by the glass.
Driscoll was the longtime spirits buyer at the California retailer, but has chosen to join a Silicon Valley healthcare startup focused on curing cancer.
Kight, who is also the owner of California brands Quivira and La Folette as well as Australia’s Torbreck, will retain Larry McKenna as winemaker at the Martinborough estate.
Colfelt previously spent a decade working as a bartender and bar manager in Seattle, and has been brewing sake for the last few years. The brewery is set to open shortly.
Montoya, the wine manager, worked with national wine director Stephen Blevins on the list, which features 30 wines by the glass, including several high-end offerings.
Staub, a former Major League Baseball all-star, operated two restaurants in New York City, as well as the annual Rusty Staub Foundation Wine Auction and Dinner. He was 73 years old.
Lakow is teaming with her husband Jason and chef Eric Baker on the bistro with eclectic dishes and craft cocktails.
Galzignato, formerly the winemaker at Jada Vineyards in Paso Robles, joins the Napa Valley winery to focus on estate and single vineyard wines.
Matthew Owings new chief financial officer at Rombauer Vineyards
Owings joins the Napa Valley-based winery after most recently serving as the vice president of finance at Jackson Family Wines.
Riera, formerly of Wildair and Contra, will oversee the beverage program at the new Tribeca restaurant, focusing on natural wines and aperitifs.
Floyd will oversee the drinks programs throughout the hotel, including three separate restaurants and room service. The hotel is set to open in late spring.
Villa, the founder of Blue Moon, and his wife will aim to sell the drinks wherever legal. Villa retired from MillerCoors in January of this year.
Tavernaro, formerly of Zuma and Heritage Steak, will run the wine program at the new steakhouse inside the Palms Casino. Cody Frederickson will also manage the restaurant’s $3 million whiskey inventory.
Smith will work with new chef Erik Anderson to revamp the list, with a focus on fuller-bodied reds to match the richer fare. Smith had previously worked at Coi as a sommelier.
Chicago’s Belinda Chang will team with Seattle chef Maxime Bilet on a cruise through the French Riviera, while Katie Bell of New York’s Agern will join fellow Brooklynite chef Evan Hanczor on a cruise to Norway.
Fabrizio will oversee brewery operations for the company’s breweries nationwide. Previously, he’d worked for North American Breweries overseeing modernization efforts at Genesee Brewery in Rochester, New York.
Sommeliers Janice Dean and Eli Traverse to open wine bar in Seattle
Claret will feature over 200 bottles and more than 50 wines by the glass, including half-glass “duos” of each varietal on the list. It’s slated to open in April.
Blackburn joins the the New York-based importer after a prior stint as senior vice president at Diageo. Most recently he was a senior vice president at management consulting corporation BMC Strategic Associates.
Corina Davis, Joe Hattrup, Jordon McEntire, and JJ Williams will join the fund-raising and gift-giving organization. Hattrup farms 165 acres of grapes in Washington’s Yakima Valley, and Williams is the sales manager for Kiona Vineyard and Winery in Red Mountain, Washington.
O’Daniel had served as head distiller at the Louisville, Kentucky distillery since 2014. In January, Constellation Brands took a minority stake in the distillery.
Pietras will head a team of 16 sommeliers and look after a cellar of over 6,800 bottles for the soon-to-launch three floor fine dining restaurant.
Kelly will run the wine program at the new Silicon Valley restaurant, which aims to offer more casual fine dining to the high-tech crowd. He’s teaming with fellow French Laundry alum Anthony Secviar on the project.
Bogue will serve as the beverage director for the pop-up-turned-restaurant slated for an April opening, building a small list intended to turn over every few months.
Fetherson, the beverage director for Drink Company, will select wines for the dinners which will showcase Spero’s ideas for his upcoming restaurant Reverie.
Lindsay assumes the role after the New Hampshire brewery was sold last week to Runnymede Investments, a venture capital firm. Lindsay previously worked for Night Shift Brewing and the Boston Beer Company.
Ross and cocktail maven Linda Salinas will be teaming with chef Jonathan Levine on the expansion to his popular Houston restaurant, set to open this fall.
Bromberg will be designing pairings for the 10-course tasting menu at Avery in San Francisco, including an all-sake pairing option. The restaurant is slated to open on April 10.
The casual wine bar will be the companion to Fortgang and chef Gabriel Rucker’s Le Pigeon, with an expected opening in April.
Ziegler will work to expand wholesale activity for the Santa Barbara AVA-based producer of Bordeaux varietal wines.
Angelo joins the Los Angeles-based company after serving as a sales executive at Empire Merchants in New York, and will oversee national sales and distribution for the brand.
Schulze joins the St. Helena-based biodynamic vineyards and custom-crush facility after 10 years as a retail sales manager at Joseph Phelps.
Bill Seawright has been named senior vice president of the company’s East Division; Tim Daffin has been named vice president of the Central Division; and Barry Walsh has been named vice president of the West Division for the New York-based wholesaler and importer.
Wilsey joins the Napa-based wine company after service as the vice president of sales and marketing at Silverado Vineyards.
Jean-Marie Heins new chief marketing officer for Broken Shed Distilleries
Heins, a longtime executive at Sidney Frank Importing Co., was heavily involved in the launch and development of spirits brands like Grey Goose and Jagermeister. She will be in charge of the overall marketing strategy for the New Zealand-produced Broken Shed vodka.
Davis, the former beverage director at Staplehouse, will oversee day-to-day operations at the planned wine bar and bottle shop, set to open in mid-2019.
Haas, who founded the iconic Paso Robles winery in 1989, started in the wine trade in 1950, and was one of only four American members of the Académie Internationale du Vin. Haas was 90 years old.
Villani, the owner of InoVino, has designed a wine list featuring 30 wines by the glass, intended to showcase high-altitude alpine and volcanic Italian wines.
O’Brien, currently the beverage director at Kevin Gillespie’s Gunshow, is collaborating with the acclaimed chef on the upcoming cocktail and beer bar, which will highlight her innovative cocktails, including some made tableside.
The 15th iteration of the concept has launched in Denver, with over 400 mainly Spanish bottles on the list.
Welch spent 10 years at nearby wine bar and retail shop California Wine Merchant. Howell’s will emphasize value and high-quality food.
Hunter’s resignation comes as the company has seen its share price plummet in the wake of news that its profits had declined, and that it had failed to account for a major tax bill.
Alycia Mondavi, Angelina Mondavi, Giovanna Mondavi, Lia Mondavi, Lucio Mondavi, and Riana Mondavi, all members of the fourth generation (“G4”) of the Napa Valley wine family, will serve as brand ambassadors, and in some cases, as board members.
Guibert has been the tastings director at Decanter since 2001, as well as overseeing the Decanter World Wine Awards and Asia Wine Awards. In her new role, she’ll oversee wine business for the 28 business contained within the global portfolio.
Rossignol will partner with the owners of her current restaurant Le Fantôme on the project, which is set to open this spring with a list focused on customer education and minimal mark-ups.
Rabinovich has worked for the wine and spirits distributor since 1993, and will lead the company’s team focused on national sales for Constellation Brands.
The Angeleno Wine Company will be the first winery to open within the city in over 100 years, producing wines largely sourced from the nearby Agua Dulce region.
Meyer joins the Healdsburg, California-based winery after a tenure at Draxton wines, and will be taking over winemaking for both red and white wines.
Tsakalakis joins the online wine community and marketplace after serving as president of StubHub, and will look to further the company’s growth in wine sales.
Williamson joins the Yakima, Washington-based brewery after serving as the area sales manager for Sierra Nevada Brewing Co.
Heathcote will be head sommelier at the as-yet-unnamed new restaurant from French chef Laurent Tourondel, while Fabio Spinetti will serve as bar and beverage manager.
Reed had been serving as eastern division sales manager for the Napa Valley-based winery, and will now coordinate sales efforts nationwide.
Wildman had been the vice president and director of marketing for the New York-based wholesaler and importer since 2008.
Allard, who operated his own direct-to-consumer consulting service, will take over those operations for the Carneros producer of Chardonnay and Pinot Noir.
The Santa Rosa, California-based wine company promoted Erin Luby to vice president of tasting rooms and wine clubs, and Kimberly Benson to vice president, finance. Luby has been with the company since 2009, while Benson joined in 2014.
Gurela’s tasting room will focus exclusively on wines from California, with an emphasis on hard-to-find bottles from Napa. Guests will be able to sample up to 24 wines at a time.
Jen Rossi will head western regional sales and Desiree Walz will head midwest regional sales for the Napa Valley-based winery.
Compton joins the Eugene, Oregon-based brewery after serving as director of sales at Bell’s Brewing in Michigan, where he helped the brewery expand into 20 new states.
The gift is designed to support wine education at the Portland, Oregon-area college, with a new wine laboratory, as well as supporting a new Wine Studies degree.
Lyons, also the founder of global biotech company Alltech, entered the distilling industry in 1980 as the founder of the Lexington, Kentucky-based Alcohol School. Eventually, he opened Town Branch Distillery in Lexington, and in 2017 the Pearse Lyons Distillery in Dublin, Ireland. He was 73.
Swinkels, the brewmaster at La Trappe, will train and mentor the rest of the Brunswick Bierworks brewing staff.
Miradi’s 170-bottle list will feature mostly Spanish wines, with three different wine pairings available to match the 20-course tasting menu as well as a wide selection of half bottles.
The wine bar, which will live on as an online wine club, was noted for only serving imported wine in the middle of Sonoma County. Its final day of service will be March 31.
Morrison will be in charge of the global brand marketing and communications strategy for the producer of wine technology that allows for wine to be poured from a bottle without removing the cork.
Morandi’s wine list at Asaysia will compliment the menu of chef Larry Middlebrooks, and is the first of three restaurant concepts from owner Matt Palmer in the same venue.
Hahn was a pioneer in the Santa Lucia Highlands AVA, switching his vineyards from Cabernet Sauvignon to Pinot Noir in the early 2000s. Hahn was 81.
Gibbs, who recently opened Augustine wine bar across the street from the as-yet-unnamed project, intends to have a wine pairing to go with each item on chef Kimibuto Saito’s omakase menu.
Filipovic’s list at Mon Lapin, in Montreal’s Little Italy, features exclusively natural wine.
Burnsed joined the Centennial, Colorado-based brewery earlier this year after a stint at Mockery Brewing.
Fine, a long-time industry veteran, will oversee and direct national sales strategy for the US arm of the New Zealand-based winery.
Suckling will design and develop the wine offerings for all shipboard dining venues and bars, with the new program set to be in place by the end of 2018.
Salt, the former global head of strategy for Treasury Wine Estates, will report to president and founder Sir George Fistonich in running the day-to-day operations of the New Zealand winery.
Whine, who will also serve as general manager, will offer a list of 30-40 wines by the glass that changes weekly, with an emphasis on low-intervention winemaking.
The new Charleston, South Carolina venture is called Graft, and also will highlight Oyediran’s love of music.
Austin will helm the company, formerly George Dickel Distillery, as they look to add new spirits to the established George Dickel Brand. Austin was previously the commissioning engineer for Tullamore D.E.W.’s new grain distillery outside Dublin, Ireland.
Morin will helm a wine program that inherits bottles from the Stonehill Tavern, which previously occupied the space. Her wine list will focus on Bordeaux, Burgundy, and California wines.
The UK-based Dart is currently the director of wine for Pol Roger Portfolio.
The Washington, D.C.-based Hermann is the import-export program manager for wine, beer, and spirits at the Alcohol and Tobacco Tax and Trade Bureau (TTB).
The UK-based Milroy most recently managed retail sales for Domaine Direct.
The Vallejo, CA-based Reyes runs Sonoma’s Peter Paul Wines, as well as consulting with wine companies and teaching WSET classes.
Reynolds, who had previously been working as a server and part-time sommelier at chef John Tesar’s steakhouse, will run the wine and cocktail programs.
Maggie Campbell promoted to president of Privateer Rum
Campbell has been the head distiller at the Massachusetts distillery since 2012. In her new role, she’ll look to continue to grow the Privateer brand, as well as expand their stock of aged rums.
Finn, who started with the Lake County winery as a lab assistant in 2015, will work alongside legendary winemaker Jed Steele.
Drew will also serve as assistant general manager at the seafood restaurant. The wine list features classic European and West Coast wines.
Rush will serve as beverage director at the new fine-dining establishment in Lakeview, partnering with chef Debbie Gold.
The brothers have reworked the former Austrian cafe Freud into an pharmacy-themed bar emphasizing foams, essences, and elixirs.
Mathosian was previously in southern California sales for the Napa Valley-based producer of Atlas Peak Cabernet Sauvignon and Sauvignon Blanc.
The two hotel developers and wine collectors will focus on high-end California wines inside a space that was formerly St. Paul, Minnesota’s oldest fire station.
Ziebarth, the former head brewer at Adelbert’s, is set to open Oddwood Ales on March 1 with four wild ales aged in foeders.
Polen and Doughan’s Brooklyn Kura will open on Friday, featuring their sakes made entirely from American ingredients.
Orlando is also vice president of the government and public affairs firm Kaufman Zita Group, and will lead the guild as it attempts to advocate for the state’s craft breweries and brewpubs.
Murray joins the Cabernet Sauvignon-focused, Walla Walla-based winery after serving as the winemaker at Canoe Ridge Winery.
Hartmann plans to open his own brewery in Arkansas after spending the last 26 years working all around the country.
Dabbous and investor Evgeny Chichvarkin aim to create the UK’s most comprehensive wine list when they open in April.
The two LA-area wine vets’ new project, Mirabelle, will offer a range of wines by the glass as well as beer and spirits, together with simple snacks.
Trevaskis, former lead sommelier at Gauthier Soho, will manage the service and beverage programs at the central London hotel.
McLaren founded the event in 1985, serving to promote wines from Paso Robles and other Central Coast appellations. He was 75.
Maniace will run the wine program at the upcoming rustic Italian restaurant after a previous stint at Commonwealth, while Christopher Longoria, formerly of 1760 Restaurant, will be the bar director.
Woodford Reserve promotes Elizabeth McCall to assistant master distiller
McCall, previously a master taster for the Louisville distillery, will work under master distiller Chris Morris on product innovation and development.
Horton joins the Napa-based boutique winery after serving as wholesale and direct-to-consumer sales consultant at Continuum Estate.
Howe is partnering with chef John Paul Twomey on the global list, offering more than 100 different bottles.
The latest restaurant from the owners of New York establishments Charlie Bird and Pasquale Jones will feature a list dominated by wines from France and Italy.
Cohn joins the iconic Napa Valley winery after serving as the national sales director at Melville Winery in the Santa Rita Hills.
Slater, a former James Beard award winner, will work with chef Tom Power to expand and develop the restaurant’s wine dinners.
LaMontagne has spent the last three harvests with the Paso Robles winery, and will assist in managing cellar staff and interns, blending, and sensory evaluation.
Hedges, formerly the national sales manager at ROCO Winery in the Willamette Valley, will look to help grow the national presence of the Walla Walla, Washington-based winery.
Verratti, a Democrat, is the running mate of gubernatorial candidate Alec Ross. Verratti has never run for office before, but in addition to founding the brewery, she has served as a senior policy advisor for the U.S. Small Business Administration.
Sorensen’s restaurant helped bring Spanish food and wine to the forefront over 16 years in the East Colfax neighborhood.
Neumann’s program will feature vermouth on tap, cocktails, and a selection of mostly Spanish wines.
Blackwell’s new role with the Japanese restaurant when she was previously the assistant general manager comes after she received her certificiation through the Sake Service Institute International last December.
Thralls joined the Russian River-based winery in 2016 as director of marketing and business operations. In his new role, he will oversee all sales, marketing, hospitality, finance and business operations for the winery.
Senters joins the New York-based canned wine startup after working with canned-wine purveyor The Infinite Monkey Theorem.
Burwick assumes the title after longtime president Martin Roper announced plans to step down from the craft brewery later this year. Burwick most recently was president and chief executive officer for Peet’s Coffee.
Wallingford has previously worked at other Napa Valley wineries Bryant Family and Screaming Eagle, and will work with consulting winemaker Aaron Pott to improve Saint Helena’s Chardonnay and Cabernet Sauvignon.
Rose—chef-partner with restaurateur Stephen Starr—and wine director Segelbaum are collaborating on La Merciere. The cafe is currently serving coffee, pastries, and cocktails inside a SoHo furniture store but will soon offer an all-French wine list of around 60 bottles and 11 wines by the glass.
Halpern joins the Rochester, New York-based brewing company after service as vice president of the small format channel for Anheuser-Busch InBev.
Karlicek will be curating the wine list at Postino WineCafé, the first Texas location for the Arizona-based wine bar chain.
Newlands joined Constellation in 2015, and was named chief operating officer in 2017. In his new role, Newlands will have oversight and accountability for all operating aspects of the company.
Stuckey, owner of the acclaimed Frasca in Boulder, Colorado, will guide the development and expansion of the air carrier’s wine programs, both in lounges and in-flight.
Arnold, wine director for the Chicago-based Lettuce Entertain You restaurant group, is teaming with music industry managers Pat Corcoran and Tim Smith on No Fine Print Wine.
Edwards will look to enhance internal and external educational opportunities for the national importer and distributor.
Woods, head winemaker since 2013, will now also oversee the operations of all departments for the Napa Valley-based winery.
Wabeck has assembled a French-centric wine list for the new French bistro from chef Richard DeShantz.
Berry’s website, Bottlelegger.com, offers free delivery in Northern Virginia for the certified sommelier’s curated list of wines.
Maryam Ahmed, currently director of public programs at the Culinary Institute of America, will be the new president. She’ll be joined by Kate Spadarotto as vice president, Brandi Brown as secretary, and Michelle Ruggirello as treasurer, while Teri Cirillo and Antoine Casanave will serve as program director co-chairs for the non-profit wine education organization.
Andrews was most recently the president & marketing director – Americas for Lavazza. He’ll be responsible for general management of day-to-day operations at the New York-based wine importer.
Asimont is a viticulturalist who currently serves on the board of directors for the American Society for Enology and Viticulture, and will helm the wine grape agriculture company.
Rogers developed the cocktail menu for the the new bar and eatery, focusing on classic American cocktails.
Mariani-May is a third-generation member of the family which founded the wine importing company.
Cahill had previously been a part of the global commerce leadership team for the Amsterdam-based beer company.
Boyd was previously serving as the senior vice president, chief financial officer for the iconic Napa and Sonoma Valley-based wine company.
Nunes joins the global beverage company from Heineken USA, where he has served as chief marketing officer since 2014.
The move comes as the company aligns with Southern Glazer’s Wine & Spirits in 21 new markets. Scully previously served as Cooper Spirits Co.’s vice president of sales.
John Glick is out as vice president of emerging business, and Karmen Olson has been tabbed for the newly-created director of innovation role.
Fondario had been working as the sales and marketing manager for the Napa Valley-based winery since 2016.
Subaie had previously served as the wine club manager for the Napa Valley-based winery.
Blaylock spent over three decades as the winemaker at the Central Valley winery, and will be replaced by Darin Peterson, newly installed as lead winemaker.
Lewens and Thaw are selling the recently-starred Ellory, though they appear to be working on launching a new restaurant later this year.
Armstrong, of Zero Day Brewing Company, and Katase, of Brew Gentlemen, will serve two-year terms on the board of the trade association.
Robinson, along with his brother Jack, founded the Denver retailer in 1965, and eventually grew it into the largest retailer in the city. He was 96.
The French billionaire paid an undisclosed sum for the St.-Emilion Grand Cru Classé estate, which includes the winery, 17.3 acres of vines, and a bed-and-breakfast. The winery currently produces about 2,500 cases of wine annually.
Chambers had run the Willamette Valley property since 1993, first as general manager, then as owner. She also produced wine under the Elizabeth Chambers Cellars label. She was 56.
Rivera will oversee the financial departments for the multiple brands owned by the California-based wine company.
Otton’s 30-seat bar She Loves You will feature mostly natural, local wines from Australia when it opens later this month.
Beck was previously the president and director of winemaking for the company, and will oversee their two wineries, the new Great Women Spirits distillery, and Café Zoetrope in San Francisco.
Alfaro will work to develop retail customer relationships in the eastern United States for the Oregon wine company.
Skinner previously worked as a territory manager at Winebow, and will work to grow east coast business for the Central Valley-based wine company.
Cullins will develop the Italian spirits and food company’s regional marketing strategies, as well as manage importer and distributor relationships.
Stover’s selections will pair with Momo Yakitori’s focus on grilled meats.
Hancock replaces David Scotland as the head of the global wine consulting firm.
Jayer, the cousin of acclaimed winemaker Henri Jayer, sold his winery to a Swiss billionaire last august. He was 57.
Panos had previously served as wine director at the Coronado, California restaurant.
Belongie was most recently the brand director for Nestle Purina North America, and will oversee New Belgium’s content generation, field activations, and communication platforms.
Compton, a certified sommelier and cicerone, will run the beverage program at upcoming restaurant The Brewer’s Table, set to open in March.
Mandalou, an advanced sommelier, will partner with her husband Deneb Williams on Allora, which will feature Italian varietals both from Italy and from California.
Bromberg’s program will feature sake-only and Champagne-only pairings for the permanent extension of the existing RTB Fillmore pop-up.
MacNeil, the acclaimed author of The Wine Bible, will organize the judging for American wines.
Goldner’s Palm Beach, Florida restaurant was acclaimed for its wine program, earning a Wine Spectator Grand Award every year since 1991.
Sangster, who is also the co-founder and brewmaster of Rip Current Brewing Company, will serve a one-year term in the role.
Matt Dogali appointed new president and chief executive officer of the Presidents’ Forum of the Distilled Spirits Industry
Dogali replaces Vicky McDowell, who resigned in December, as the head of the industry lobbying and governmental outreach group.
Tunis joins the coastal California brewery after serving as the vice president of business development for the San Leandro, CA-based Drake’s Brewing Company.
Wolf has been with the industry advocacy group for 18 years. The WSWA executive board is currently searching for his replacement.
Morgan will handle wine-related duties at sister establishments Roofer’s Union and Jug & Table.
Hargreave will be overseeing beverage service at Majordomo, the industry icon’s 13th restaurant, but first in Los Angeles.
Robert Rowland named bar manager at Joli
Rowland will run the drinks program at the new Seattle restaurant after a longtime stint at nearby cocktail bar Oliver’s Twist.
The newly-reopened restaurant will base a tasting menu around a different wine region each quarter, starting with Rioja, Spain.
Manley joins the Minneapolis-based brewery after serving as communications manager for Sierra Nevada Brewing Co.