LAUREN ACKERMAN | OWNER - ACKERMAN FAMILY VINEYARDs

Lauren Ackerman’s career has evolved as a former tech entrepreneur-turned-vintner and philanthropist in the Napa Valley over 26 years. In the mid-1980’s, Lauren created a successful technology marketing organization, working with over 75 information technology companies in the US. Selling the company in 1988, she moved to the Bay Area from Southern California and became an international management consultant to companies such as Philips Semiconductor, Hewlett Packard and Motorola. In 1994, she ]moved to the Napa Valley when she and her former husband purchased a 16 acre vineyard property in the Coombsville AVA. They started making wine in 1995 and eventually began selling commercially, starting with the 2003 vintage. Today, Lauren owns/manages Ackerman Family Vineyards, a boutique producer of cabernet sauvignon wines from the organically farmed Stonehaven vineyard.

In 2010, she was inexplicably drawn to a dilapidated Victorian home in downtown Napa. After nine months of negotiation to buy it, she went to work painstakingly restoring what would become Napa’s only authentically historic home that is open to the public for events and wine tasting. Over the next five years, she restored this iconic house and opened it as “The Ackerman Heritage House” in 2015. Today, the Ackerman Heritage House is a beautiful event space for small weddings, corporate meetings, intimate food and wine experiences, afternoon tea and more.

With a passion for community building, business development, innovative education, entrepreneurship and strategic philanthropy, Lauren has worked with multiple non-profit organizations that range from art to ophthalmology, education and human trafficking. Currently, she serves on the boards of SEE International and Festival Napa Valley. Additionally, Lauren is a Member of the Society of Fellows with the Culinary Institute of America. In all, she has served on more than 12 boards in the Bay Area.

Recently, she was elected to be on the General Advisory Planning Committee (GPAC) 2040, a special committee of 15 members that advises the Mayor and City Council of Napa on strategic initiatives for the next 20 years of Napa’s growth.

Meet Lauren at the Boutique Napa & Sonoma Winery Tasting and the Napa on Providence Restaurant Dinner featuring Ackerman Family Vineyards.

FARID AHMED| executive chef - ANGELINE’S

Cooking was always a passion of Executive Chef Farid Ahmed. Born in Rochefort along the shores of southwestern France, Ahmed would cook alongside his mother and was raised to appreciate the rich culture and food of both sides of his family – classical French cooking from his mother’s side and Pakistani from his father’s side.

Ahmed professionally entered the industry at the age of 15 where he gained practical and managerial experience early on in his career at various establishments including Darden Restaurants and the Champps restaurant chain, before graduating from Atlanta’s Le Cordon Bleu of Culinary Arts with honors in 2007. That same year he began working at Pinehurst Resort in Pinehurst, NC as an extern and quickly earned the title of sous chef at the resort’s Forbes four-diamond 1895 Grille. After his successes at 1895 Grille, he was handpicked to develop culinary and catering operations for Pinehurst’s newest club, Pinehurst #9, as the new chef de cuisine. During his time at Pinehurst Resort, Ahmed also established the Boys and Girls Club Thanksgiving program, an annual 500+ person charitable dinner to support club members and their families.

Ahmed then relocated to the South Carolina Lowcountry in 2017 where he put his multicultural twist on traditional Lowcountry fare. He worked as executive chef at the Sea Pines Resort in Hilton Head Island, SC where he oversaw Links Grill, Frasers Tavern, The Bakery & Café and the nationally ranked Inn at Harbourtown. In addition, he was responsible for extensive catering offerings and led a world-class team to successfully host the PGA Tour RBC Heritage golf tournament annually.

Now as executive chef at the Kimpton Tryon Park Hotel’s two onsite F&B outlets Angeline’s and Merchant & Trade, Ahmed is excited to apply his passion for multiethnic flavors and cooking techniques to create fresh new menus that use only the highest quality ingredients and cater to the guests of each of his concepts.

In his spare time, he enjoys mountain biking, fishing, practicing new recipes, and spending time with his wife and their son.

Meet Farid Ahmed at the Angeline’s Dinner featuring Sciandri Family Vineyards and the Grand Tasting.

Michael Bader | Executive Chef - LA-Tea-Da’s Catering

With over 25 years of culinary and food service management experience, Chef Michael Bader is passionate about supporting local farms and purveyors to deliver the highest quality dining experience. Before joining La-Tea-Da’s Catering as Executive Chef, Bader provided consulting services to Universities and Corporations, traveling and supporting their culinary needs. He also offered exclusive private chef and catering services for the greater Charlotte area and Coastal Carolina.

Throughout his well-rounded career, Bader has worked in countless kitchens, catered large 18,000+ person events, and worked as a private chef in the Hamptons. Other career highlights include catering the 2021 Austin TX Formula One VIP area, serving as Executive Chef for Wells Fargo Corporate Dining, and having the honor of hosting the Charlotte Wine & Food’s Kickoff dinner for more than 5 years.

Chef Bader continues to grow and evolve his style, drawing inspiration from travel, influential experiences, and exciting events. He appreciates the importance of fostering relationships and partnering with local businesses to cultivate a long-needed food service operation within the community.

Chef Bader grew up in the US on both coasts, with his early childhood spent in New York and later years in Southern California. He and his wife Robyn live in the greater Charlotte area and have four children – three sons and one daughter. To connect with him, follow him on Instagram: @chefmichealbader

Meet Chef Michael at The Collectors Gala & Live Auction.

Brian Ball | General Manager - SkipStone Wine

Brian’s passion for wine began during college, working in fine dining restaurants. After a brief stint on Wall Street, Brian pursued his dream of working in the wine industry. He is thrilled to work at Skipstone after first falling in love with the wines years ago.

Brian’s experience in the wine industry began in 2010, and for two years, he traveled the world working with winemakers in Napa, Sonoma, Australia, and New Zealand to learn the craft of winemaking. To further his education, Brian studied at UC Davis, where he earned a second degree in Viticulture and Enology and attended the Wine Executive Program. After UC Davis, Brian ran the wine program at Ma(i)sonry Napa Valley, where he first discovered Skipstone and was struck by the extraordinary character of the wines, vineyard, and brand. Brian has been the General Manager at Skipstone since 2017.

Meet Brian at the Porcupine Provisions Dinner featuring Skipstone and Sphaerics and the Collectors Gala & Live Auction

CHEF BILL Mcteigue | EXECUTIVE CHEF - FIELD PEA CATERING

Chef William Mcteigue, or Chef Bill, recently joined Field Pea Catering - a new catering company by Noble Food & Pursuits - as their executive chef. He grew up on a sheep farm in NJ, and chose to be a chef for Noble Food & Pursuits so he could work and build relationships with local farmers. He has as been a professional chef for 7 years and cooking for 10 years. His favorite current menu item is the smoked turkey croque monsieur for brunch.

Meet Chef Bill at the The Grand Tasting.

John Blazon, MS | Vice President of Sales - The Spire Collection

John Blazon, MS has been Vice President of Sales for the Spire Collection since February 2010. The Spire Collection is a luxury-driven division representing the artisan brands from the Jackson Family. As its educational and sales brand ambassador, John travels the US to work with a talented team of sommeliers in key markets focusing on collector and AAA accounts to build and strengthen equity for a unique selection of handpicked brands.

Blazon is the former wine director for Walt Disney World Resort in Orlando, FL. During his tenure, John was responsible for the development of wine concepts and standards, including product selection, service and training for 55 restaurants, 20 lounges, 18 resorts, 3 theme parks which also included Epcot’s Food & Wine Festival.

John received his master sommelier diploma from the International Court of Master Sommeliers, during a fall 2004 exam in London, England and became the 59th MS for the American Chapter.

In 2003, Blazon’s efforts were applauded by the National Restaurant Association Educational Foundation (NRAEF), which awarded its “America’s Best Wine Lists Special Innovation” honor to Walt Disney World Resort at the Monterey Wine Festival. In addition, Santé magazine named Blazon its 2003 “Wine Professional of the Year.”

John continued to develop educational courses for Disney’s food and beverage team which included the Disney sommelier certificate program in partnership with the Court of Master Sommeliers. More than 750 cast members passed the introductory certificate level since the training began in 2000, which is a greater number than any food and beverage organization in the world. In 2006, Blazon was recognized by The STARWINE International Wine Competition as their “Sommelier of the Year.” In 2008 and 2013, John was elected to serve on the board for the Court of Master Sommeliers and was appointed as an inaugural board member to the American Guild of Sommeliers.

We are thrilled to have John’s support for a private event.

Mark Bolchoz | Culinary Director of Italian concepts - The indigo road Hospitality group

Mark Bolchoz is the Culinary Director of Italian Concepts at The Indigo Road Hospitality Group. A native Charlestonian, Bolchoz grew up surrounded by the cuisine and culture of the Lowcountry. After a semester abroad in Italy and ventures across the East Coast, including several years under renowned New York Chef Gianni Scappin of Market Street and Gusto Restaurants, Bolchoz used his diverse experiences to shape his understanding and interpretation of traditional Italian and American-Italian cuisine. Bolchoz returned to Charleston in 2016 with his wife, a fellow Culinary Institute of America graduate, and immersed himself in the flourishing hospitality scene, gaining additional experience at some of the city’s top restaurants, including The Grocery and Peninsula Grill.

As Sous Chef of Peninsula Grill, Bolchoz spent a year under one of Charleston’s most revered chefs, Graham Dailey, learning and honing his craft. Though he was thriving in a burgeoning culinary career, Bolchoz ultimately responded to a lifelong calling and took a hiatus from the kitchen to join the United States Marine Corps, where he continues serving as a Corporal in the Reserves.

In 2020, Bolchoz’s love of rustic and rural Italian cuisine led him back to the field to join The Indigo Road Hospitality Group as the Executive Chef of Indaco Charleston, and then as Culinary Director of Italian Concepts. Today, he leads all locations of Indaco, Colletta, and the forthcoming independent Italian concept, Luminosa, at The Flatiron Hotel. Bolchoz develops and oversees

each concept’s culinary programming, in collaboration with the onsite teams, to ensure the best ingredient-driven menus that are sourced from local and regional purveyors. With his leadership, Bolchoz has created a cohesive thread that connects all the Italian concepts within the hospitality group.

When Bolchoz is not in the kitchen, you can find him teeing off at one of Charleston’s many golf courses, breaking a sweat on a run, or spending time with his wife, Ariana, young son, and pup, Stanley.

Meet Chef Mark at The Collectors Gala & Live Auction.

Cy Buchheister | Owner & Chef - Better Call Salsa

Meet Cy Buchheister, a culinary artist whose journey through the vibrant flavors of Austin, Texas, has led him to the heart of Charlotte, North Carolina, where he is bringing his passion for artisanal tacos to life. With roots embedded in the eclectic food culture of Texas, Cy graduated from Texas Culinary Academy in Austin, TX in 2008. Inspired by the diverse and dynamic food scene, he became known for his creativity, attention to detail, and a knack for blending traditional and contemporary flavors. After years of gaining inspiration and honing his skills in Austin, Cy took a leap of faith in Charlotte. Driven by a desire to introduce the Queen City to an authentic Austin taco experience, Cy and his business partner, Carolina native Jamey Sermons, made the decision to open their own artisan taco trailer. From slow-cooked, tender meats to scratch made salsas and tortillas, Better Call Salsa pays homage to the Central Texas taco culture. Beyond the offerings of Better Call Salsa, Cy and his team are expanding their offerings to the catering and private event space. Better Call Salsa takes pride in always using fresh, never frozen ingredients and making everything from scratch, ensuring that the final product is of the highest quality. They are excited to be a part of the food community in Charlotte, contributing to the city's ever-evolving culinary landscape.

Meet Chef Cy at the The Grand Tasting.

bobby burns | executive chef - superica

At a young age in Waxhaw, North Carolina, Bobby Burns was first introduced to the food & beverage world – standing beside his grandfather, learning his way around the kitchen – taking note of every ingredient & technique. Following tradition, he studied the art of his home state’s BBQ and simultaneously grew an appreciation for the connections that can be formed through food.

Today, as executive chef at Superica, he blends his understanding of BBQ with the nostalgic flavors of Ford Fry’s beloved Tex-Mex restaurant.

Prior to joining Rocket Farm Restaurants, he garnered over two decades of restaurant experience at locally owned concepts like Blackfinn Ameripub, Vine American Kitchen, 131 Main, and Lone Star Steakhouse. Looking to join a larger team to further hone his craft, he found his place at Superica, now guiding young talent himself on how to develop their skills in the kitchen and within the business.

Burns has been recognized for his talent as the Charlotte Pitmaster Champion in 2017, and outside of work, you’ll find him spending time with his wife & two sons, fishing, or enjoying the outdoors.

Meet Chef Bobby at the The Grand Tasting.

TRACY CAMPBELL | OWNER & CHEF - COOKIES ON THE SIDE

If Fred Couples and Martha Stewart had a love child, she would be Tracy Campbell. If you can’t find her on the golf course, she’s most certainly in her kitchen creating delicious, hand-decorated sugar cookies.

As the mother of three girls, making custom sugar cookies was her favorite way of contributing to their school and life events while working full-time. Now with all of her children grown and recently retired from her 30+ year career in corporate America, what started as a creative side “gig” (hobby), has grown into a full-blown endeavor creating one-of-a-kind sugar cookies for celebrations of all kinds - and for friends new and old.

A self-taught “cookier,” Tracy sees her cookies as imperfectly delightful (& delicious) and loves nothing more than being able to contribute her artful creations to all of life’s special occasions. After all, life is sweeter with cookies on the side!

Functioning out of her home-based kitchen in Huntersville, Tracy can be reached via email- info@cookiesontheside.com. You can see an array of her creations through her Instagram account - @CookiesontheSide, or her website, CookiesontheSide.com.

Tracy is providing cookies for The Collectors Gala & Live Auction.

Ian Claycomb | Chef De Cuisine - Haymaker

Ian Claycomb is currently the Chef de Cuisine at Haymaker, a Built On Hospitality restaurant. Ian grew up in western North Carolina, in the foothills of Appalachia. Growing up, he had a huge garden where he fell in love with fresh produce and knowing where one’s food comes from. At Haymaker, he enjoys helping people build a connection to the food they are eating by working with local farmers. He is also currently part of the Events team for Augusta National Golf Course during the Masters Tournament. This has allowed him to work with Michelin star and Bib Gourmand winning chefs from all over the world such as Enzo Coccia and Jose Andres. Ian is passionate about local produce, big flavors and bringing people together for a great meal. Outside of work, he love to travel, try new restaurants, and be outside!

Meet Chef Ian at The Collectors Gala & Live Auction.

Bernard Crate | executive sous chef - chapter 6

Born and raised in Fairfax, VA, and an alumni of JWU in Providence, RI, Bernard Crate has been working in the restaurant business since he was 15 years old. At the age of 21, Bernard realized his love for food and the restaurant business while abroad in Paris with his family. His experience in the culinary field includes Michelin-starred chefs Bryan Voltaggio and Jose Andres (minibar), staging at over 25 restaurants all over the East and Southern Coast, learning and networking with chefs of varying backgrounds. A first-generation Lebanese-American, Bernard's fondest memories growing up revolved around food and family - helping his grandmother in the kitchen, helping with church dinners, and cooking for large holiday parties. Bernard made his way to Charlotte in May of 2020 and now serves as Executive Sous Chef at Chapter 6!

Meet Bernard at the Chapter 6 Dinner featuring Chateau Musar.

edwin cruz | owner and head chef - edwin’s organix and ARBOL EATERY

Chef Edwin Cruz started his catering and private chef company, Edwin’s Organix, over five years ago after working in the food industry for over ten years. Edwin’s Organix was born out of a passion for creating delicious meals and memorable conversations with patrons. Edwin attributes success in the industry to his love for experimenting with various foods and flavors to create an experience for all to enjoy. Edwin intentionally makes sure that the foods he prepares are locally and sustainably sourced. A significant part of the chef’s brand is his love and support of the vegan community. He specializes in creating authentic vegan meals and tries to take on an environmentally friendly approach in everything he does.

Like many in the food and hospitality industry, Edwin’s Organix slowed down during the early part of the COVID-19 global pandemic, but Edwin remained persistent in pursuing opportunities to connect with people by hosting live cooking videos on Facebook and Instagram, teaching people how to create healthy meals at home. Out of this pivot, Edwin began a partnership with Compare Foods, where he hosts a monthly virtual recipe challenge across their social media. Additionally, Edwin hosts a segment on the CompareTV channel where he teaches people how to cook different meals that reflect his Latino heritage. He also has partnerships with Charlotte Football Club creating match day recipes and the Latin American Coalition.

For many years, Edwin served as a guest chef creating theme-based menus for special events in collaboration with different restaurants, primarily at Poplar and 7th Street Market, and from time to time he has also partnered with breweries and other establishments. When not sharing recipes on local TV, hosting resident events at luxury apartments in uptown Charlotte, or creating Mexican-inspired coffees with Drip Joint Espresso Bar, Edwin can be booked for private dinner events both locally and in the surrounding states. Edwin puts a special focus on creating events that build community, elevate Latino culture, and inspire others that anything is possible if you are passionate.

To connect with Edwin, follow him on social media: @Edwin_Organix

Meet Chef Edwin at the Rosé Brunch.

brett Davis, Master Sommelier | Sales & Education DIRECTOR - MAZE ROW

Brett Davis is the Sales & Education Director for Maze Row, an importer and marketer of luxury wines with an emphasis on prestigious family-owned wineries across the globe.

In 2009, Brett passed the Court of Master Sommeliers’ diploma level exam and earned the title of Master Sommelier. Just over two hundred fifty individuals worldwide have earned this certification over its fifty-year history.

In addition to his current role, Brett consults with restaurateurs, wholesalers and retailers nationally with beverage and service training. He consults with start-up brands creating new products, advising on flavor profiles and development. Considered one of the resident whiskey and spirits experts for the Court of Master Sommeliers, he judges spirits contests, gives regular lectures and proctors monthly exams for others going through the certification process.

Most recently. Brett Davis was the chief operating officer for Falls City Hospitality Group (FCHG) in Louisville where he spearheaded concept and design development while managing the operations and beverage programs for all properties. Brett founded the group in 2010.

A native of Knoxville, Tennessee, Davis started working in kitchens at the age of 16. He’s waited tables at legendary Commander’s Palace in New Orleans and held positions at restaurants across the country including Michael’s in Santa Monica and Geronimo in Santa Fe. Prior to FCHG, he spent 10 years as the Sales Manager for Vintner Select, a major wine importer and distributor carrying more than 2,500 wines from around the world.

Meet Brett at the Aria Dinner featuring Allegrini.

LUIS VARGAS DIAZ | EXCECUTIVE CHEF - MIZU

Luis Vargas Diaz is the Executive Chef at Mizu in Charlotte, North Carolina. Originally from Puerto Rico, Diaz cultivated an early fascination in the culinary world, finding himself enraptured with watching the ease and skill of chefs in the kitchen. His own foray into cooking led to a passion for communicating with people through his food. Diaz brings with him over 20 years of experience in the kitchen, spent studying under chefs of varying cuisines. His experience has allowed him to develop a deep knowledge of techniques and flavors, and a love for cooking that is translated to unique and creative dishes on his menu.

At Mizu, Diaz’s responsibilities extend beyond the kitchen; they encompass the execution of a seamless dining experience. His unique perspective and strengths are a testament to his belief that life is a process of continual improvement. Diaz has also exemplified this belief through bringing his creativity to Mizu’s menu, which is inspired by the wood-fired Robata grills of Japan and offers seafood-focused dishes.

When he’s not in Mizu’s kitchen, Diaz enjoys reading and researching new foods and cooking techniques, as well as spending time with his young son.

Meet Luis at the Mizu Restaurant Dinner featuring Tatenokawa Sake by NYMTC

SAM DIMINICH | OWNER & EXECUTIVE CHEF - RESTAURANT CONSTANCE AND YOUR FARMS YOUR TABLE

Cooking is in Chef Sam Diminich’s lineage. Originally from Myrtle Beach, South Carolina, Diminich grew up in the restaurants of both his father and grandfather. After working his way up the ranks in his family restaurants and training with other local chefs, Diminich enrolled at the Culinary Institute of America where he graduated with a degree in Culinary Arts.

After graduation, Diminich trained under Chef and Owner Georges Perrier at Le Bec Fin in Philadelphia, Pennsylvania. He then headed back to the South where he worked BLT Steak located in the Ritz Carlton Charlotte, Executive Chef Raffaele Dall’Erta at The Hampton’s Restaurant in Sumter and was Executive Chef of Upstream Restaurant in the SouthPark area of Charlotte. In 2019 Sam appeared on Beat Bobby Flay on the Food Network Channel, taking down the legendary Chef in a ‘battle’ of Lobster Risotto.

Sam has also been very transparent about his sobriety and has found a purpose in sharing his journey publicly in hopes of helping others with similar journeys. He is Co-Leader of the Charlotte, NC chapter of Ben’s Friends, a food and beverage support group offering hope, fellowship and path forward to those food and beverage professionals who struggle with addiction and alcoholism.

Chef Diminich is passionate about working with local ingredients. His approach to cooking is to honor the ingredients using sound techniques with a balance of flavors and textures blending traditional flavors with contemporary ones. His goal is to have a celebratory impact on the guest dining experience.

In March of 2020, Chef Diminich started Your Farms Your Table – a farm-to-table meal delivery service to promote local farms during the pandemic – this venture was instantly successful and would soon expand into events, personal chef services, community impact meals and eventually a standalone restaurant, Restaurant Constance, named after Chef Sam’s daughter, which opened in January of 2023.

When he is not in the kitchen, Sam enjoys spending time with his two children, Constance and Allan Grey, enjoying the beauty of the Carolinas.

Meet Chef Sam at the Closing Dinner featuring Banfi at Restaurant Constance.

Tripp Donelan | Director of Sales - Donelan Estates

If you’re able to catch a moment with Tripp Donelan in between his many travels checking in with buyer accounts and scouting new clients, it won’t take you long to notice that he shares his father’s passion for educating wine lovers about the story behind each glass of Donelan Family Wines. As Donelan‘s director of sales, Tripp is focused on educating novices and oenophiles alike on his family’s commitment to producing the best wines Sonoma County has to offer. Echoing his family’s dedication to exceptional customer service, Tripp ensures each bottle of wine is delivered with the same level of care that went into its production. Exposure early in his childhood to some of the world’s finest wines helped cultivate a growing interest in epicurean affairs, that today Tripp still fosters through scallop diving, fishing and his work at the winery. Tripp received a B.A. in Spanish language from Middlebury College. Prior to making the decision to join his family’s burgeoning winery, he worked in investment banking. He currently lives in Healdsburg, Calif., where he takes every opportunity to enjoy California’s beautiful terrain, when he’s not unpacking and packing his suitcase.

Meet Tripp at the Fin & Fino Dinner featuring Compris Vineyard & Donelan and at the Collectors Gala & Live Auction.

Oliver Esparham | General Manager - Law Estate Wines

Originally from Colorado, Oliver had an obsession with all things wine, whether it be collecting, consuming or even starting his own wine import and retail company. In moving to California and after wrapping up his viticultural and oenology studies at Davis in 2010, Oliver along with winemaker Scott Hawley, were the first two employees at Law Estate Wines. Along with the owners Don and Susie Law, Oliver as the General Manager was instrumental in developing the site for ultra-premium grape growing, production and of course hospitality. Over the last 14 years, Oliver has had the distinct pleasure in the continued management of a world class winemaking, vineyard and sales staff. It is his continued dedication to sharing the wines from Law Estate Wines with collectors and consumers alike.

Meet Oliver at the Collectors Gala & Live Auction.

Ryan Faddis | President - Compris Vineyard

A northwest native, Ryan joined the wine industry in 2016 but his wine story really began back in 2010 when he and his now wife, Siobhan, moved to Italy. It was there that Ryan discovered his passion for wine among the vines in Tuscany. He became more enthralled by the day with the history and techniques surrounding the wine making process and the culture of enjoying the final product of those labors that brings together family, friends and people from all walks of life.

After coming and spending a few tedious years in the corporate world, a trip back to Italy for his wedding in 2015 was the final nudge he needed to turn his continued infatuation with all things wine into a career and chase his dreams. Ryan spent the next 7 years working for Beaux Frères Winery in the neighboring Ribbon Ridge AVA.

After finishing the Global Wine Executive MBA program at Sonoma State University, Ryan was excited to join the Compris team. Being a part of a team where he could be around great wine and help create the inclusive environment that he had come to associate with wine in his travels is something that he just couldn't miss out on.

In his free time, Ryan enjoys traveling with his wife, who shares his penchant for Italian food and wine culture. When they aren't traveling, they reside in Portland, Oregon with their two dogs Brunello and Spritz.

Meet Ryan at the Fin & Fino Dinner featuring Compris Vineyard & Donelan and at the Collectors Gala & Live Auction.

Brian Farrell | Executive Chef - Napa On Providence

Originally from Dublin, Ireland, Executive Chef Brian Farrell was lured into the culinary world when his passion for this industry and for food was recognized at an early age. He went on to study Culinary Arts in Dublin’s Cathal Brugha College of Catering, where he learned to develop his own unique style and flair. He continued with his career at exclusive five star hotels and restaurants around the world in Europe, Middle East and Asia.

Over the years, Chef Brian has worked with influential leaders of the culinary profession who helped shape his style and depth of knowledge of International cuisine. After moving to the United States, he was appointed Executive Chef at Yafo kitchen in Charlotte, NC and later became Executive Chef at the Le Meridien and Sheraton hotel. International restaurants include - Bocco in Cyprus and Millstone restaurant in Ireland. Brian balances his culinary career with enjoying every spare moment with his wife and their three children.

His culinary philosophy and passion reflects the growing trend toward a healthier and down-to-earth lifestyle. Working with suppliers to seek out the finest in regional and local produce is the essence of his cuisine. Brian’s preference is to allow the natural flavors of food to express themselves. Great ingredients cooked well with little fuss.

In addition to cooking, Chef Brian’s passion is to develop younger students and chefs and believes whole-heartedly in staying active, continuously learning, and always having fun.

Meet Brian at the Napa on Providence Restaurant Dinner featuring Ackerman Family Vineyards.

Eric Ferguson & Cat Carter | Proprietors - L’Ostrica

Chefs Eric Ferguson and Cat Carter are the proprietors and founders of L’Ostrica, an upscale yet approachable concept featuring seasonal tasting menus. The restaurant also offers a Chef’s Market with a curated wine selection and chef-prepared provisions for enjoying at home and a casual Sunday Supper whose theme changes weekly. Ferguson and Carter work side by side to develop and refine each of L’Ostrica’s menus, then collaborate with their team to refine them even further.

Eric, a classically trained chef, had a restaurant in Oregon Wine Country for nearly a decade, for which he earned a James Beard award. Prior to that, he worked at Michelin three-star restaurant Quince in San Francisco, as well as several well-known restaurants here in Charlotte. In between, he spent influential time working in the kitchens and fields of Umbria, Italy. These wide-ranging experiences greatly shaped his thinking. Cat also brings a wide range of experiences to the table, having grown up all over the world and in a bi-cultural home. She has had a dual career track, spending time in both creative and business pursuits, including: leading product and experience design initiatives; publishing a food magazine and working as a freelance writer; developing strategies for F&B brands; and developing and editing recipes.

They are both storytellers, using innovative dining as a platform for sharing the history, processes, and intricate techniques behind the dishes they create. They are proud to source many of their ingredients from local farms, producers, and purveyors. You can follow them at @Lostrica_clt and @lostrica_mkt.

Meet Chef Eric and Cat at L’Ostrica Dinner featuring Eric Solomon Selections and The Collectors Gala & Live Auction.

Jeffrey Geil | Director of Sales & Hospitality - Vice Versa Wines

Born to a pair of Vail ski instructors, Jeffrey Geil hails from Boulder, Colorado, and grew up skiing and playing ice hockey. Being from a beer-drinking family he was relieved to find that Napa lives by the motto: it takes a lot of good beer to make good wine. He came to Napa Valley originally to help manage Howard Backen's Archetype Restaurant, and the first winery he ever visited was Harlan Estate. He was impressed by the impact a creative, artistic, high-quality brand can have.

Jeffrey later joined the team at Fantesca Estate & Winery as a Hospitality Manager, working there for seven years alongside famed sommelier DLynn Proctor and some of the valley’s most esteemed winemakers, Heidi Barrett of Screaming Eagle and Tony Arcudi of Kapscandy.

Now, as the sales and hospitality lead for Vice Versa, his journey has come full circle, to a winery with cult status, a legendary winemaking team with Philippe Melka and Maayan Koschitzky, and artistry that constantly inspires him.

Meet Jeffrey at Collectors Gala & Live Auction.

Caitlyn GILLETTE | Division Manager, Mid-Atlantic - DAOU FAMILY ESTATES

Caitlyn was born in Charlotte, North Carolina and still calls it home today. Growing up, the travel and the hospitality worlds heavily influenced her upbringing and ultimately her school and career decisions. She received her BA in Hospitality at Johnson & Wales University with a minor in Beverage Management. While attending she also completed her WSET Level II certification. Ultimately she has also obtained her Into Sommelier and CSW, as well. Future ambitions are to work with co-worker and mentor, Fred Dame MS, to pass the next level of courses.

Looking back, being in the wine industry was too good to be true; something that could be a dream one day. Her first career path was in Event Management where, at the peak, she was the Event Coordinator for Spectrum Arena (home to Charlotte Hornets) and acted as Lead Project Manager for the 2012 Democratic National Convention. It wasn’t until the stars aligned that she found herself taking on a top sales position in downtown Charlotte with a boutique wine distributor. The path continued to switching distribution companies for a Key Account & On-Premise Manager role for the Charlotte division. Next thing she knew, she was on a FaceTime call with Georges and Daniel Daou as their new Region Manager for the Southeast and dreaming of something much bigger than she could have ever imagined. She now is the Division Manager of the Mid-Atlantic for DAOU Family Estates which oversees the Carolina’s, Maryland, DC and Virginia.

There is no dreaming now with DAOU because she has found her home and family. The path is clear that DAOU is doing tremendous things and Caitlyn is coming with them.

Meet Caitlyn at the Grand Tasting.

Rebecca Sciandri Griffin | DIRECTOR OF SALES & MARKETING - SCIANDRI FAMILY VINEYARDS

Rebecca Sciandri Griffin is a 20+ year veteran of the wine industry, having worked for both large and small producers before joining her family's business, Sciandri Family Vineyards, in 2013. After the passing of her father and founder, Ron Sciandri, in 2015, Rebecca took over the day-to-day operations of the vineyard and winery. Rebecca has a special passion and focus for Coombsville, where her family owns and operates their small vineyard. Her family began farming there in 1999 and their focus is on producing high-quality Cabernet Sauvignon and Cabernet Blends. In 2009, she became the first president of Coombsville Vintners and Growers. She along with the CVG board was instrumental in garnering the appellation’s approval in Dec 2011. During her 6 years as president of CVG, she organized and planned many DTC events and began hosting the Coombsville Premiere Napa Valley annual trade event in 2012. Rebecca is married and has two children who have been raised in Coombsville, and she hopes one day they will join her in her passion for farming and wine production.

Meet Rebecca at the Angeline’s Restaurant Dinner featuring Sciandri Family Vineyards

JASON GUERRA | Sales Manager for Experiential Retail - MOËT HENNESSY USA

Jason Guerra began his Food & Beverage career at Fish and Circa 1886 while studying at the College of Charleston. After graduation, he entered the wine industry at Grassroots Wine Wholesalers. A year later he began his journey with the Moet Hennessy brands as a Portfolio Manager at Southern Wine & Spirits. In 2016 he became a Portfolio Specialist at Strategic Group. In 2018, he was promoted to National Brand Ambassador for the Estates and Wines Division of Moet Hennessy and was based in Dallas, TX. The pandemic brought him back to the Carolinas at the end of 2020 as the On /Off Premise Channel Manager for North Carolina. In January 2023, Jason became the Sales Manager for Experiential Retail for NC, SC, and GA which has relocated him back to Charleston full-time. Jason is a member of the Court of Master Sommeliers and holds a WSET II with Merit. He plans to continue his WSET journey this fall. You can find him at local dog parks with his Boxador, Newton, and out on the water on the weekends when the weather is nice!

Meet Jason at the Grand Tasting and Collectors Gala & Live Auction.

SARA GUTERBOCK, CBS, ISS, ASP, JSA Sake Diploma, CS, CWE, DipWSET | JAPANESE BEVERAGE EDUCATOR & NATIONAL SALES MANAGER - NEW YORK MUTUAL TRADING COMPANY, INC

Sara E. Guterbock, CBS, ISS, ASP, JSA Sake Diploma, CS, CWE, DipWSET is an Educator with Sake School of America and the National Sales Manager for New York Mutual Trading Company, the United States’ most prestigious importer of fine Craft Sake, Spirits & Beer from Japan.

Sara is a Certified Sommelier (CS) through the Court of Master Sommeliers, a Certified Wine Educator (CWE) through the Society of Wine Educators and received her Diploma in Wine & Spirits (DipWSET) through the Wine and Spirits Education Trust in London, England, in 2012. In 2014, Sara was among the first groups of people in the United States to be qualified as a Kikisake-Shi, or International Sake Sommelier (ISS) through Sake School of America & The Sake Service Institute of Japan (SSI). In January of 2017, Sara became one of a limited number of Level 3 Sake Educators for the WSET, worldwide, and in 2018, she became one of the first 4 people in the USA to earn her Diploma in Sake from the Japan Sommelier Association (JSA). In 2019 she completed the Advanced Sake Professional (ASP) course, in Japan, with John Gauntner and she has also earned qualifications as a Certified Sake Adviser and Certified Shochu Adviser through Sake School of America. In 2023, she was qualified as an “Official Sake Lecturer” for SSI, Japan. Since 2016, Sara has been the Certified Sake Advisor and SSI’s International Kikisake-Shi courses with Sake School of America. She now facilitates these certifications as well as the WSET Sake Qualifications & Japan Sommelier Association’s International Sake Diploma Course in the Southeastern United States.

When she’s not spreading awareness of Sake in the USA & beyond, you might find her teaching Yoga in Charlotte, NC! Follow Sara on Instagram @sake_sara.

Meet Sara at the Mizu Restaurant Dinner featuring Tatenokawa Sake c/o NY Mutual Trading Co. and at the Grand Tasting.

Maggie Harrison | co-owner,WINEMAKER & VINEYARD MANAGER - aNTICA terra

Far from wine country, Maggie Harrison was born in the Midwest and pursued a career in International Relations and Conflict Resolution…well that didn’t last long. Maggie made her way out west to pursue a career in wine. She landed a job with quirky and legendary Sine Qua Non winemaker Manfred Krankl, as his assistant for 8 years. Along the way, she started her own small label, Liilian, specializing in Syrah before a group of friends asked her to look at their 11-acre property on a rocky hillside in a geologically unique space surrounded by oaks in the Eola Amity Hills of Oregon’s Willamette Valley. Maggie joined them and is now the owner-winemaker at Antica Terra making some of the world’s top Pinot Noir and Chardonnay.

Meet Maggie at the Counter- Restaurant Dinner featuring Antica Terra

Sam Hart | Executive Chef & OWNER - counter-

Sam Hart (they/them) is the Executive Chef and Owner of Counter- in Charlotte, NC, intimate, full sensory dining experience featuring themed tasting menus. Born and raised in the Queen City, Hart’s goal is for Counter- to be an incubator for rising star chefs, providing them a place for empowerment, guidance, and inspiration to open their own concepts in Charlotte and elevate the dining scene in the southern city that raised them. Hart is a 2023 James Beard Awards Finalist for Best Chef: Southeast.

Hart’s journey to fine dining was not a traditional one. Upon graduating from Dickinson College in 2011, they entered the business world working in advertising. After five years in corporate America, Hart realized that their passion for cooking in their free time could serve a greater purpose in their life, so in August of 2016, they left their job to pursue a culinary degree. Hart opted to enroll at Central Piedmont Community College in their hometown, rather than a prestigious and exclusive culinary school, which often come with high price tags. While they were in culinary school, Hart worked at some of Charlotte’s most lauded establishments, including Heirloom, Myers Park Country Club, Angeline’s, and Haymaker.

In October of 2018, Hart moved to Chicago, IL to immerse themselves in the world of fine dining, beginning at three-Michelin-starred Alinea, which received the 2016 James Beard Foundation Award for Outstanding Restaurant and continues to make the list of the World's 50 Best Restaurants. At Alinea, Hart worked as a commis, sharpening their skills on the canape station, working under Executive Chef Simon Davies. In March of 2019, Hart explored Japanese cuisine, working as a sashimi chef at Momotaro alongside Chef Gene Kato.

Looking for a break from the hustle of the restaurant industry and with a desire to give back, Hart took a job as the lead culinary instructor at The Kids’ Table, a cooking school in Chicago for kids and families, while also working as a private chef, focusing on high level in-home tasting menus, a gig that ultimately became the research and development phase for Counter-.

Taking their diverse knowledge of the different cuisines, techniques, and tasting menus they experienced in Chicago, Hart made their way back to Charlotte in October of 2019 to take the leap and pursue opening their own concept. Counter-, named to represent the antithesis to traditional fine dining restaurants, began as a monthly pop-up. It quickly grew a fan-base, and Hart opened Counter-’s first brick and mortar location in September of 2020 and relocated to West Charlotte in December of 2022.

Hart’s passion for cultural change is ingrained in every aspect of Counter-, from employee benefits and fair pay for suppliers (and if suppliers aren’t paid enough, they’ll take the task inhouse) to giving back to the community through initiatives such as donating to local crisis centers for LGBTQ+ youth. Counter-’s 2022 relocation ushers in a new era for Hart and their team, who continue to push the boundaries of traditional fine dining.

Meet Sam at the Counter- Restaurant Dinner featuring Antica Terra.

JOE HInDE | DIRECTOR OF SALES AND HOSPITALITY- ACKERMAN FAMILY VINEYARDs

Joe Hinde is Ackerman Family Director of Sales and Hospitality. Joe is originally from Ohio but grew up in Sonoma Valley as his father was the former General Manager and President for several wine brands such as La Crema and Flowers Winery. His father’s experience provided Joe with wine industry knowledge from a young age.

Joe attended Bowling Green State University in Ohio graduating with a degree in Kinesiology. As he made his way home after college, he pursued working part-time for his father where he found his true passion in hospitality, food, and wine. He began his career working part-time as a tasting room host for a winery in St. Helena and also part time in production for Prospect Brands.

In 2017, Joe found his place with Ackerman Family Vineyards to pursue his passion for wine and love of people which makes him a great fit for the Ackerman Hospitality Team. He looks forward to educating our guests about Ackerman Family Vineyards wines, philosophy, and story behind the brand.

Meet Joe at the Boutique Napa & Sonoma Winery Tasting and Napa on Providence Restaurant Dinner featuring Ackerman Family Vineyards.

tom hite | CHEF DE CUISINE OF FIN & FINO UPTOWN

Tom Hite was born and raised in upstate New York and received a degree in Culinary Arts Management from SUNY Delhi Culinary Academy. Looking for adventure and a new opportunity, Tom found his way to Charlotte and landed at Fin & Fino shortly after his arrival in the Queen City. Since joining the team in 2018, Tom has filled many roles and took on the title of Sous Chef just as the pandemic struck in 2020. Today, Tom - aka Silent Tom - is the Chef de Cuisine of Fin & Fino's Uptown location and continues to be an indispensable part of the Rare Roots family.

Meet Tom at the Fin & Fino Restaurant Dinner featuring Compris Vineyard and Donelan Family Wines.

Marc Hochar | Proprietor- Chateau Musar

Marc Hochar is the third generation member of the Hochar family at Chateau Musar.

He has always been passionate about wine but only got involved with the family winery in 2010 after a 20- year-long career in banking and asset management. After graduating from Ecole Polytechnique in France, he joined J.P. Morgan where we spent 13 years in Corporate Finance, Equity Derivatives, and Equity Capital Markets. He then set up and ran a hedge fund business for five years before joining the family business. He is currently a member of the board of Chateau Musar, with responsibilities for international sales marketing, and financial affairs.

While Gaston Hochar, Marc’s brother, manages the day-to-day running of the Chateau Musar winery, Marc handles its commercial aspects. He once joked, “My brother looks after the liquid, I look after the liquidity.”

Together, Gaston and Marc, and their cousins Ralph and Ronald, continue the pioneering work started by their grandfather in 1930 in making fine wines renowned for their elegance and longevity.

Meet Marc at the Chapter 6 Restaurant Dinner featuring Chateau Musar, The Grand Tasting, and The Collector’s Gala and Live Auction.

WIlliam Holby | Regional Sales manager - Broadbent Selections

William grew up in Homewood, Alabama, and majored in Economics at Birmingham-Southern College. He discovered his passion for wine in a bottle of Pascal Jolivet Sancerre at Highlands Bar & Grill, and shortly thereafter founded an educational wine club for his friends, “Que Syrah, Syrah.”

Upon graduation, he moved to Washington, DC, and became the youngest wine salesperson in the history of Calvert Woodley Wines & Spirits. After two years on the sales floor, he was promoted to Director of Wine Imports, managing the shop’s purchasing and logistics for Bordeaux and Rhône futures. In that role, he was fortunate enough to travel to Bordeaux for the en primeur campaign and fondly remembers tasting the legendary 2009 and 2010 vintages out of barrel.

He joined The Country Vintner in 2013 as a Fine Wine & Craft Spirits Salesperson and enjoyed watching the rise of the restaurant scene in Washington, DC for over six years. Through this position, he discovered a passion for the wines of Madeira, Chateau Musar, Italy, South Africa, and others.

Since 2019, he has been the regional sales manager for Richmond-based Broadbent Selections. You may spot him around the mid-Atlantic, spreading the gospel of good wine with a bottle in hand wherever he goes. When he’s not sharing a bottle of delicious wine, you’ll find him playing with his son, Miller, or walking his beagle, Otis (a very good boy.)

Meet William at the Chapter 6 Restaurant Dinner featuring Chateau Musar, The Grand Tasting, and The Collector’s Gala and Live Auction.

Tony Huynh | Chef & Founder - Omakase By th

Chef Tony Huynh is a Personal Sushi Chef in Charlotte, NC serving private Sushi Home Omakase dinners at customer’s homes or catering for corporate events. He provides catering services in Charlotte and the surrounding areas. He was born in Charlotte, NC and is a 2nd generation Vietnamese American. He had sushi for the first time when he was 10 years old and has always had an interest in Japanese cuisine since then. He was a Sushi Chef for several years when he was in college but stepped away from the food industry in 2010 when he started his career as a manufacturing engineer. During COVID, he and his wife started an Instagram account to highlight and bring awareness to different Asian cuisines. They believe that food brings people together. They hosted a few sushi dinners for friends and family looking to have a nice dinner when restaurants stopped allowing dine in for customers. The guests had such a great time that they had the idea to provide private sushi dinners. They aim to give clients the fine dining experience at the comfort of their home, and wasn't until early 2023 when they decided to start their business.

Meet Chef Tony at The Collectors Gala & Live Auction.

Andres Kaifer | EXECUTIVE CHEF - CUSTOMSHOP HANDCRAFTED FOOD

Andres Kaifer was born and raised into the Spanish culture of food which has remained a key aspect and driving force in his life. From learning about food from his mother to his first restaurant job at age 15 to graduating from the Culinary Institute of America and cheffing across many fantastic restaurants, Andres has committed his life to make every food experience an incredible one.

Andres started in Miami, working in esteemed restaurants including Wish, Wynwood Kitchen and Bar, Area 31, then partnering on Beaker & Gray and Mason before being called to the rich ingredients that make NC food so unique. First landing in Durham, Andres brought life to the menus at The Durham Hotel, Crawford & Son (his most influential experience) and Vidrio before finding his way to Charlotte where he has worked diligently as the culinary director at Mac’s Hospitality Group, overseeing the vision and operations of all brands and locations.

In 2022, the opportunity arose to take over as Executive Chef and Owner of Charlotte's mainstay, Customshop, where he brought his culinary expertise, menu development, and all areas of restaurant operations and management. Since then, he has collaborated with Michelin Star Chef Michael Beltran, increased sales by 75%, and invested nearly $75,000 into renovations and rebuilding the brand into the fine dining, community-loved staple it is today.

Meet Andres at the Customshop Restaurant Dinner featuring Bordeaux selections from Monsier Touton Selections, LTD.

Maria Kremer | EXECUTIVE PASTRY CHEF - SWIRL Dessert Bar

Maria Kremer is the Executive Pastry Chef and leader of all things at SWIRL Dessert Bar. She grew up homeschooled in Wisconsin as the only girl out of her parents' five kids, and while she wasn’t bugging her brothers, she was watching The Food Network. With her favorite show being Cupcake Wars, her creativity in the kitchen sparked from a young age.

During high school in Gainesville, FL, Maria attended The Institute of Culinary Arts and after graduating in just three years, she began studies at one of the best culinary schools in the US, Johnson & Wales University. After completing her freshman year in Miami, FL she moved to Charlotte, NC and by the age of eighteen she was working as a pastry chef and developing her own menu items at Charlotte's only AAA four diamond restaurant, The McNinch House. From there, Maria worked at Villani’s Bakeshop before transitioning to Cupcrazed Cakery in Fort Mill, SC where her love for wacky flavors began to shine. After graduating with her Associates in Baking & Pastry Arts, she moved to Boone, NC to lead Cupcrazed Cakery's new bakery opening. It was at this point Maria learned she wanted to set her sights above management so she moved back to CLT to earn her Bachelor’s in Food & Beverage Entrepreneurship at JWU.

In Maria’s senior year at JWU, she found myself joining SWIRL Dessert Bar and began applying years of creativity, leadership, and a natural entrepreneurial spirit to her love of sweets. After proving to be a force to be reckoned with at SWIRL, Maria’s proud to say she’s now in charge of everything from marketing and menu development to staff training and brand growth development. Under her leadership, SWIRL Dessert Bar created their first “grab-n-go” packaged dessert snacks SWIRL Cake Bites, expanded their ice cream menu with the release of the the “Super Swirl” which took over IG for the Summer of 23, and once again were named “Best Cupcake in Charlotte” by Charlotte Magazine for 2024.

Maria’s excited to stand with SWIRL CEO Curtis Stone, as they work in tandem to see what’s next for SWIRL Dessert Bar in the QC!

Meet Maria at The Grand Tasting.

JONATHON LEE | senior luxury business development manager - lux wines

Jonathon Lee is the Senior Luxury Business Development Manager for Lux Wines, an importer and marketer of luxury wines. The emphasis of the Lux Wines portfolio is based on prestigious family-owned wineries spanning California, France, Spain, New Zealand, and the Maze Row Wine Merchant portfolio from Italy.

Jonathon has been working in the wine & spirits industry since 2000. He has been dedicated to educating industry professionals over the last 15 years and has earned the Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) certifications, as well as passing the intro level Court of Master Sommeliers’ exam.

His passion for wine escalated while working for the Talk of the Town Restaurant Group, a collection of fine dining concepts based in Central Florida. That experience led him to building beverage programs with InterContinental Hotels & Resorts and working as a marketing director for a multi-concept dining group in Gainesville, FL.

Originally from West Palm Beach (FL) and graduate of the University of Florida, Jonathon started working for the E&J Gallo Winery in 2010. He’s helped consult restauranteurs, retailers, and wholesalers along the east coast with their beverage sales and education programs. Most recently he took over the Lux Division for the Carolinas where he’s responsible for sales and marketing, as well as educating wholesaler partners and building advocacy programs for a curated portfolio of family-owned wineries.

Meet Jonathon at The Collectors Gala & Live Auction.

TYLER LONG | Chef de Cuisine - The Goodyear House

Tyler Long, a native of Charlotte, and also a graduate of Central Piedmont‘s culinary program, first worked with Chris Coleman as an intern at The Asbury. He also worked at Stoke, where he became a Junior Sous Chef before venturing out to work in a couple other restaurants in the Charlotte area.

In 2019, Tyler joined back up with Coleman to help open The Goodyear House as one of two opening Sous Chefs. In Summer of 2022, Tyler was named Chef de Cuisine of The Goodyear House, and now runs day-to-day operations of the kitchen, working hand in hand with company management to create a dining experience unparalleled in NoDa and on par with the best restaurants in Charlotte and NC as a whole.

Meet Tyler at The Grand Tasting.

HANNAH NEVILLE | OWNER & PASTRY CHEF - HONEYBEAR BAKE SHOP

Hannah is the owner/pastry chef of Honeybear Bake Shop. She studied Baking and Pastry Arts at The Culinary Institute of America in Hyde Park, NY and received her associates degree in 2010. After graduating, she worked at The Inn at Little Washington. She then moved to Vail, Colorado, and worked at Sweet Basil and The Sebastian Hotel. After her time in Colorado, she moved and found her home in Charlotte, NC. Since moving to Charlotte she has been the pastry chef at 5Church Restaurant Group, Big View Diner, and The Ritz-Carlton Hotel. She was furloughed from her job at The Ritz-Carlton when the pandemic hit.

That is when Honeybear was created; during her time of being furloughed she started baking more from home. She wanted to fulfill her dream of opening her own bakery. She started baking cookies, lots and lots of cookies. She decided that Charlotte needed a fun cookie bakery with unique fun flavors! Here we are today! Honeybear Bake Shop has been in business for two years. Honeybear Bake Shop has won Best Cookies in North Carolina by Yelp in 2021 and Charlotte Magazine BOB Award for Best Cookies in 2021 and 2022.

Meet Hannah at The Grand Tasting.

Jason newman | EXECUTIVE sous chef - l’ostrica

Jason Newman earned degrees in both Culinary Arts and Hotel & Restaurant Management from Schenectady County Community College before moving to Charlotte in 2003. He worked up his way up to Sous Chef at McIntosh’s Steakhouse before moving over to another beloved Charlotte institution: Barrington’s. Newman’s fourteen years there included five as the Executive Chef.

After a brief experiment with alternative careers in mail delivery and pizza making, Newman returned to upscale dining, becoming the first to join the L’Ostrica team. He has been an integral part of all three of its core offerings since day one. (If you’ve ever enjoyed one of L’Ostrica’s Sandwiches of the Day, you probably have him to thank.) If he’s not in the kitchen, he’s hanging with his two dogs, Wonky and Brady, or hiking somewhere remote in the Appalachians

ERIC O’CONNOR | EXECUTIVE CHEF - SEA LEVEL

Eric O'Connor is the Executive Chef at Sea Level NC. Born and raised in Buffalo, NY, Eric established his culinary excellence across the Lone Star State. His highlights include Winslow's Wine Cafe, HG Supply Co, and American Revelry. His specialty is neo-classical American food. He can't pass up an authentic street taco— which he says is his favorite thing about Texas.

Though the kitchen is his mainstay, he's no stranger to the classroom. Eric has earned a BSBA in Business Management from UNCC and a Culinary Arts degree from the Culinary School of Fort Worth.

He enjoys working with responsibly sourced seafood from the Carolina Coast and oyster shucking is now a talent amongst his ever-growing skillset.

Meet Eric at The Grand Tasting.

Bob Peters | Beverage Director - Built On Hospitality

Bob Peters of Built on Hospitality group is actually a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Peters has won numerous awards including the 2015 Global Mixologist of the Year for The Ritz-Carlton Corporation, numerous Best of Charlotte Awards from Best Mixologist, Best Upscale Bar, to Most Inventive Cocktail. He has been featured often in national, regional and local publications and is a regularly featured guest on Charlotte television. In the spring of 2016 & 2018 he accompanied some of the most elite chefs from Charlotte, NC to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics.

In January 2017, 2018, 2019, 2020 Bob was a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and by the late Anthony Bourdain. At the Cayman Cookout Bob has been featured with Emeril Lagasse, Andrew Zimmern, Rick Bayliss, and Sean Brock creating cocktails paired with the headlining chefs’ food.

Bob has been featured talent at the Charleston Wine & Food, Savannah Seafood & Spirits Festival, and the Atlanta Food & Wine Festivals. Along with teaching seminars at Las Vegas Nightclub and Bar show in 2017, 2018, & 2019 Bob started Bob Peters Consulting LLC and his first client was listed in Charlotte’s Best New Restaurant and Bar programs.

You will now find Bob as the Beverage Director for the esteemed restaurant group Built on Hospitality including The Goodyear House, Old Town Kitchen & Cocktails, Haymaker & soon to be Chief’s cocktail bar.

When you join Bob for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out in Charlotte, North Carolina. You will be captivated by what you find and heʼll have the hootch ready.

Meet Bob at The Grand Tasting.

Marcelle Piriz | EXECUTIVE SOUS Chef - Table & Twine

Chef Marcelle Piriz is the Executive Sous Chef for Table & Twine. Marcelle has spent her life exploring and learning about food. She attended Virginia Tech for Food Science and Technology, exploring the biological processes and functions of food. Shortly after, she went to Johnson and Wales for Culinary Arts to further her gastronomy skills. She brings creativity, ingenuity and positivity to the Table & Twine team!

Meet Chef Marcelle at The Grand Tasting.

BAPTISTE PUYO | BORDEAUX GRANDS CRUS CLASSÉS BRAND AMBASSADOR - MONSIEUR TOUTON SELECTION, LTD.

With 4 years of experience as sales manager at a property in the Médoc region, Baptiste developed a significant expertise in the field. His interest in wine led him to New York, where he served for over a year as a Brand Manager for one of the country's leading wine importer/distributor, Monsieur Touton Selection. Drawing on this international experience, he subsequently spent 3 years at a major Bordeaux negociant specializing in Grand Cru Classé wines. He then on-boarded again at Monsieur Touton Selection as a Brand Ambassador, specializing in the distribution of Grand Cru Classé wines, showcasing his dedication through meticulous attention to detail, strategic planning, and adaptability.

Meet Baptiste at the Customshop Restaurant Dinner featuring Bordeaux selections from Monsier Touton Selections, LTD.

Erin Raspotnik | Senior On Premise Sales Manager, NC & SC - FIJI Water, JUSTIN, Landmark & JNSQ

Erin Raspotnik joined the FIJI Water, JUSTIN, Landmark & JNSQ On Premise Sales team in 2016 as the South Florida Sales Manager. After 5.5 years in the Miami & Florida Keys market, she relocated to North Carolina as the Senior On Premise Sales Manager covering North & South Carolina. With 12-years of beverage sales experience ranging from her initial position as a Sales Representative with Southern Glazer’s Wine & Spirits in Coral Gables, FL to a Reserve Portfolio Manager in Miami Beach and finally the Moet Hennessy Portfolio Manager of San Francisco, Raspotnik has developed brands and expanded their presence into any market she has touched. Raspotnik earned her Certified Sommelier Credential in 2014, her WSET2 in 2016 and her CSS in 2017.

With a degree in Hospitality & Tourism Management and International Business from Grand Valley State University in Michigan, Raspotnik also took her education abroad. She spent a semester in Nicosia, Cyprus studying Hospitality & International Business and a month-long intensive Spanish submersion in Madrid, Spain. Before her sales experience, she worked in Hawaii for Norwegian Cruise Lines completing 2 contracts in restaurant service and managed restaurants seasonally at prestigious properties in Denali, AK, Key Largo, FL & Osterville, MA.

Raspotnik resides in Charlotte, North Carolina with her husband and young daughter. They enjoy traveling, cooking & adventuring as a family.

Meet Erin at The Collectors Gala & Live Auction and The Grand Tasting.

Emile W. Riel | Executive Chef - Sixty Vines

Emile W. Riel, Executive Chef of Sixty Vines Charlotte, hails from Rhode Island but made his way to Florida during his early teenage years. With a lifelong passion for cooking, Emile's journey in the culinary world began at the age of 15 when he started as a dishwasher. He swiftly progressed through the ranks, honing his skills as a line cook at Luigino's Pasta Lovers and Steakhouse in Heathrow, Florida.

At the age of 21, Emile's talent and dedication led him to the esteemed position of Executive Chef for Talk of the Town Restaurant Group's FishBones in Lake Mary, Florida. His culinary expertise further flourished as he served as the Executive Sous Chef for Kres Chophouse.

Emile's culinary journey eventually led him to Sixty Vines, where he has proudly served for the past two years, bringing his unique flair and passion for cooking to the vibrant culinary scene of Charlotte. Beyond his culinary pursuits, Emile treasures his companionship with his beloved dog and his devoted wife of 28 years.

Meet Chef Emile at The Grand Tasting.

Bruce & Leslie Schlernitzauer | PropRietors - Porcupine Provisions

Bruce Schlernitzauer, a Navy brat, is mostly from Massachusetts and Leslie is a Charlotte native. They met in college in Massachusetts and later Bruce went to Johnson & Wales in Cranston, RI in their advanced standing culinary program while Leslie received her MBA from Boston University. In 1994, they arrived in Charlotte and two years later opened Porcupine Café on East Boulevard. After closing Porcupine Café, they opened Porcupine Provisions, becoming one of Charlotte's top caterers. In June of 2020 they launched Gathered, a twice monthly delivery basket filled with carefully curated local lovelies from the catering team behind Porcupine Provisions.

Leslie serves on several boards including Charlotte Wine + Food, Council for Children’s Rights and previously served on the Advisory Board for Charlotte Concerts. They have two adult children (girls), Megan and Grace. When not cooking for a profit you will find them cooking for a cause every chance they get!

Meet Bruce & Leslie at the Porcupine Provisions Dinner featuring TBD and the Porcupine Provisions Dinner featuring Skipstone and Sphaerics.

McKenzie Schmitt |District Manager North Carolina and South Carolina - Banfi vintners

McKenzie Schmitt is a dedicated wine professional with over 11 years in the industry, having held positions in restaurants, alcohol wholesale, and winery suppliers. She has achieved several industry-standard wine certifications including the Level III Award in Wines from the Wine & Spirits Education Trust, Certified Specialist of Wine from the Society of Wine Educators, and Certified Sommelier from the Court of Master Sommeliers-Americas.

Beginning her career at Le Cordon Bleu Culinary School in California, McKenzie worked in Michelin star restaurants in San Francisco before returning to Charlotte to attend Johnson & Wales University, where she graduated Summa Cum Laude with a degree in Restaurant, Food, and Beverage Management. She then transitioned from the restaurant industry to pursue a career in the alcohol wholesale industry, ultimately finding a position with Empire Distributors, specializing in selling their high-end fine wine portfolio to some of Charlotte’s best wine shops, restaurants, and country clubs.

McKenzie Schmitt now represents a diverse premium wine portfolio as the Banfi District Manager for North and South Carolina. Banfi has a long and storied history of not only producing world-class Brunello but also offering an array of fine wines from around the world while championing environmental responsibility. Banfi firmly believes in creating a better wine world for everyone, something that McKenzie Schmitt is extremely proud to be a part of.

Meet McKenzie at the Collectors Gala & Live Auction, The Grand Tasting and the Buona Notte Dinner at Restaurant Constance featuring Banfi.

ALISON SMITH-STORY | CO-OWNER - SMITH STORY WINE CELLARS

With over 20 years of experience in the wine industry, Ali Smtih-Story is the passionate and creative co-founder of Smith Story Wine Cellars, a family-owned and operated winery that produces high-quality wines from California and Europe, where she leads the sales and marketing strategy, as well as the customer service and hospitality operations.

Smith Story Wine Cellars is the tale of true love. In May of 2013, Eric and Ali Smith eloped on the Big Island of Hawaii to say I Do; also where the name Smith Story Wine Cellars was conceived. Bay Area-born Eric and Fort Worth, Texas-native Alison met while both working for K&L Wine Merchants in Northern California over a decade ago. A friendship flourished while discovering wines from faraway lands, and visits to the Anderson Valley along with dear friends and their beloved dogs Henley and Lakota. “Drink what you love, love what you drink,” Eric often said to Alison while trying new wines over the years together.

Today they bring a combined 40+ years of wine industry experience to manage Smith Story Wine Cellars. Eric’s wine buying expertise and retail management lend a keen eye and discerning palate as he became the German, Loire, Alsace, Austrian, and Greek wine buyer for K&L. Ali’s hospitality, wine buying, consumer marketing and national sales experience completes the entire wine-supply-chain as she transitioned from her decade old company TexaCali Wine Co. to drive the vision and brand for Smith Story Wine. Smith Story Wine Cellars is based in Sonoma with a tasting room in Healdsburg.

In 2014 they launched "Farmers First" on KICKSTARTER and were fully funded in 30 days. Later that year, along with their dear Goldendoodle, Lord Sandwich, Ali Story founded a non-profit Socks For Sandwich, which donates new socks to the needy.

The birth of Smith Story Wine Cellars can be followed along the way as Eric and Ali write about their start-up experiences in The Chapters.

Meet Alison at the Boutique Napa & Sonoma Winery Tasting.

ERIC SOLOMON | Founder & OWNER - ERIC SOLOMON SELECTIONS & European cellars

Eric Solomon worked as a percussionist and a rock drummer. However, fate had a different path for him when he stumbled into the world of wine. After relocating to Manhattan, Eric became a wine importer and talent scout, showcasing a talent for discovering elegant wines and emerging winemakers.

His hard work and talent earned him the Robert Parker’s Wine Personality of the Year in 2002 and Best Importer of the Year by Food & Wine Magazine. His company has become synonymous with quality and diversity, showcasing an impressive selection of wines from regions such as Switzerland, Chile, Greece, Germany, South Africa, and Lebanon. As he celebrates his company’s 30th year, his passion for discovering Generation Next and sharing exceptional wines with enthusiasts worldwide shows no signs of waning.

Meet Eric at the L’Ostrica Dinner featuring Eric Solomon Selections.

Caleb StockNer | Head of Operations - Table & Twine

Caleb Stockner grew up cooking at the side of his grandmother in Stafford, Virginia and was inspired to become a chef by his high school mentor in Hickory, NC. He arrived in Charlotte to attend culinary school at Johnson and Wales where he mastered his craft and found his passion for operations, leadership, and entrepreneurship. Caleb’s culinary training and talent for business makes him a natural for leading operations at Table & Twine. His favorite part of the job is being able to give home chefs the direction and confidence to cook chef-quality meals at home and enjoy them with their families.

Meet Caleb at The Grand Tasting.

TIM WALLACE | OWNER - The Wine vault

Looking for part time work, Tim started working at The Wine Vault in 1996 while getting his degree in Marketing and City Planning at The University of North Carolina at Charlotte. After moving to pursue a career in distribution, Tim was approached by the Owners of The Wine Vault with the opportunity to buy the store. Tim was able to take the small wine shop and turn it into one of Charlotte’s premier gourmet wine destinations. In addition to growing the business, he has taken The Wine Vault’s role in the community and given back to multiple areas including UNC Charlotte, Time Out Youth, and Charlotte Wine, and Food Weekend. Tim focuses his time on continuing to build that desire to learn in all his patrons, making sure to offer wine education tastings, wine dinners, and plenty of the best wine and beer on the shelves.

Meet Tim at The Rosé Brunch.

ANTHONY WASHINGTON | ESTATE DIRECTOR - REWA VINEYARDS

With over 25 years of restaurant experience, Anthony Washington has a deep knowledge of the wine and hospitality industry. Anthony has traveled the United States working in culinary meccas from New York City to Charleston to New Orleans to Napa Valley. In 2008, Anthony was hired as Sommelier of the venerable Augusta National Golf Club to run their legendary wine program.

He spent the next seven years managing the Club’s extensive wine cellar focused on Bordeaux, Burgundy, Italy, and California Wines. His responsibilities included the planning and execution of beverage service for all of the Club's events including the Masters Invitational Golf Tournament, as well as working closely with the Club members on their personal wine selections, and collaborating with the Club's wine committee. Anthony also worked as Director of Hospitality for Erin Hills, host of the 2017 US Open Golf Course, where he managed food and beverage service for their multi-venue Golf Resort. Anthony has consulted many years for the US Open and the US Amateur Championship on their food and beverage program.

In 2015, Anthony relocated to Napa Valley, California to join the esteemed Sommelier team at the 3-Michelin-starred The French Laundry where he provided hospitality and sommelier services. Anthony still resides in Napa where he joined Rewa Vineyards as Estate Director in 2019.

Anthony is a candidate for Advanced Certification with the Court of Master Sommeliers. He holds Hospitality and Revenue Management Certifications from Cornell University, a Ritz-Carlton Leadership Certification, and an Advanced Certification with Merit from the Wine and Spirits Education Trust.

Meet Anthony at Boutique Napa & Sonoma Winery Tasting and The Collectors Gala & Live Auction.

WILLIAM WILLIAMS | owner & Executive Chef - SEASONED PROVISIONS

For years, William has enjoyed bringing people together with his meals, believing that food is an important part of a person's life. He wanted to share his passion for hospitality with others.

In 2014, William created Seasoned Provisions, a private catering company, where he also provides private chef services and cooking lessons. He has been serving the Charlotte area since, establishing a reliable reputation for Seasoned Provisions.

Through Seasoned Provisions, William translates your needs into delicious food, ensuring each bite creates a memory. He studies each event, understands each guest, and carefully arranges excellent service and a delightful experience.

William studied at Johnson & Wales University, one of the best culinary schools in the country, and graduated in 2011. He became ServSafe certified in 2015. In 2017, William started appearing live on TV showing off his cooking skills.

Whenever he takes a break from the kitchen, William enjoys hiking, traveling, volleyball, and fashion.

Meet Will at Boutique Napa & Sonoma Winery Tasting and The Grand Tasting.

Greg ZanitSch | EXECUTIVE CHEF - The Fig Tree

Some people are born into a profession. Others come to a career path later in life. Greg Zanitsch found his calling on the side of the road.

After graduating from the University of Cincinnati in December of 1990, the philosophy major saw a sign for the New England Culinary Institute while driving through Vermont. Having always had an interest in cooking and working in kitchens all through college he pulled over to take a tour. The rest is history.

Following graduation, Greg lived in Hawaii, Napa Valley, then Cincinnati, working in some of the most high volume, fine dining kitchens in the country. Two things that shaped his culinary style: the importance of high-quality ingredients and how to pair food with wine.

When it was time to get a kitchen of his own, he and Sara his wife whom he met while working as Sous Chef at Prima Vista searched for spots in Cincinnati, but nothing felt right. “My parents were living in Charlotte and called to say they’d seen a place we might like,” Greg says. “We got on a plane, flew down, walked in and fell in love with it.”

After a year of renovations to the historic Lucas House, The Fig Tree opened in 2005 with a wine list and menu of country European classics that have garnered awards from outlets including Charlotte Magazine and Wine Spectator.

Meet Chef Greg at the Fig Tree Restaurant Dinner featuring TBD.

FeatureD PERSONALITIES