FeatureD PERSONALITIES

Charlotte Wine + Food Week presented by Truist | April 23-April 27, 2025

Quinton Armstrong | Chef - Taco Boy

Born and raised in Miami, FL, Chef Quinton Armstrong brings a rich blend of Caribbean flavors and soul food traditions to his culinary craft. His journey in the kitchen began at 17 years old, where he discovered his passion for cooking. He went on to refine his skills at the Florida Culinary Institute in West Palm Beach, laying the foundation for what has now been a 24-year career in the industry, including 17 years in leadership roles. For Chef Quinton, food is more than just a meal—it’s a way to teach, connect, and bring people together. Whether in the kitchen or at the table, he believes food is always a conversation starter, sparking creativity and shared experiences. His inspiration comes from the ever-changing culinary landscape, pushing him to learn, adapt, and innovate while honoring the flavors that shaped him.

Meet Chef Quinton at The Grand Tasting.

MICHAEL BADER | EXECUTIVE CHEF & OWNER - THE SPECKLED PEAR

With almost 30 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.

Chef Bader recently opened The Speckled Pear in Fort Mill, a scratch-prepared foods market, restaurant, and wine shop. Before launching The Speckled Pear with his wife and business partner in December 2024, Chef Bader served as Executive Chef of La-Tea-Da’s Catering and 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, Chef 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 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 7 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 and @thespeckledpear

Meet Chef Michael at The Speckled Pear Restaurant Dinner featuring Banfi Vintners and the Champagne Laurent Perrier Dinner at Petit Philippe.

CLAIRE BALLENTINE | SALES & MARKETING - WILLIAM COLE VINEYARDS

Claire Ballentine, a fifth-generation Napa Valley native, grew up watching her father work in the cellar, learning how each decision shaped the wine in the glass. Those early experiences fostered a deep appreciation for winemaking and her family’s legacy. She went on to study marketing and business, equipping her with the skills to share that story with a broader audience. Today, she combines creativity with tradition, ensuring the winery continues to grow while staying true to its roots.

Meet Claire at The Collectors Gala & Live Auction.

Kimmy Bazan | Owner & Chef - El Veneno

Chef Kimmy Bazan is a 24 year old Charlotte native. Having been born and raised in the Queen City she quickly realized there was a lack of representation for Mexican cuisine in the city.

While it all blurred together she wanted to stand out and bring traditional flavor and highlight dishes that weren’t often showcased. She started her career selling food from home to family and friends. Word spread quickly and El Veneno became a beloved pop up series. She now runs a food truck and more recently opened a permanent stall uptown. Her goal is to keep her culture alive and educate the masses through food.

Chef Kimmy started El Veneno with the goal to bring people together to eat a taco. Creating new specials every week, for a year and half, while collaborating with other chefs to bring unique fusions - it’s safe to say she has accomplished just that.

Meet Chef Kimmy at The Grand Tasting.

Gene Briggs | Executive Chef - Legion Brewing

Chef Gene Briggs is a seasoned culinary professional with over 30 years of experience shaping Charlotte's dining scene. Originally from New York, he made a name for himself as the executive chef at Blue Restaurant & Bar before joining Legion Brewing in 2019, where he blends fine dining expertise with creative, beer-infused cuisine. Known for his innovative approach, his leadership and dedication have helped establish Legion Brewing as a top food destination in Charlotte.

Meet Chef Gene at The Grand Tasting.

TRACY CAMPBELL | OWNER - 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.

Bernard Crate | executive 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 Chef at Chapter 6!

Meet Bernard at the Chapter 6 Restaurant Dinner featuring Julien Fayard Wines.

edwin cruz | owner & head chef - edwin’s organix

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 and The Collectors Gala & Live Auction.

CHRISTOPHE COURTEAUD | MID-ATLANTIC DIVISION MANAGER - VINTUS WINES

Bio coming soon…










Meet Christophe at The Closing Dinner featuring a Tour of France with Vintus at Restaurant Constance.

JENNIFER CURRY | Fine Wine Ambassador & Educator - RARECAT WINES

Meet Jennifer at The Collectors Gala & Live Auction.

KAREN FRANCIS DEGOLIA | Owner - LIMERICK LANE CELLARS

Karen Francis DeGolia has a thirty-year history with Limerick Lane Cellars in Healdsburg, CA. As the life partner of the original owner and winemaker, she has witnessed the brand's growth and the wines' beautiful evolution. Now, as the new majority owner of Limerick Lane Cellars, she has united her own award-winning vineyards to establish the 53-acre estate, home to some of the most coveted Zinfandel and Rhône varietal vineyards in the Russian River Valley. To truly understand the soul of Limerick Lane, a visit is essential. Now featuring two beautiful guest homes and event venues on the property, Karen is dedicated to creating a welcoming experience where everyone can forge lifelong connections and memories.

Prior to this newest chapter, Karen has enjoyed success as a CEO and board director in the automotive and technology industries. Her career achievements have allowed her to channel her energy and experience into supporting the talented team at Limerick Lane. Her journey with this estate is remarkable and reflects the profound connection between people and place. Just as the old vines planted in 1910 have endured through love, tragedy, strength, and hope, Karen’s story and her return to this land serve as an inspiring chapter in the legacy of Limerick Lane.

Meet Karen at The Collectors Gala & Live Auction.

Tripp Donelan | Director of Sales - DONELAN FAMILY WINES

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 Collectors Gala & Live Auction.

desirée Del Dotto | Chief Operating Officer, Marketing Director, Co-Owner, and Second Generation ViNtner - Del Dotto Estate Winery & Caves

In 1999, while still a student at St. Helena High School, Desirée began her first job at the winery in the administrative offices. Over the course of the next 27 years, Desirée invested her time and energy into all aspects of the operation, exhibiting her inherited entrepreneurial spirit and dedication to the family business.

Meet Desirée at The Club at Longview Dinner featuring Del Dotto Vineyards and The Collectors Gala & Live Auction.

SAM DIMINICH | OWNER & EXECUTIVE CHEF - RESTAURANT CONSTANCE & 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 through 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 honing his skills under the guidance of renowned Chef Georges Perrier at the acclaimed Le Bec Fin in Philadelphia, Diminich returned to the South, immersing himself in the culinary community of Charlotte. He worked alongside esteemed local chefs like Gene Briggs, Tom Condron, and Tim Groody, absorbing their expertise and refining his own culinary style. This dedication to continuous learning earned Diminich an appearance on the Food Network's "Beat Bobby Flay" in 2019, where he emerged victorious in a battle of Lobster Risotto, solidifying his reputation as a culinary force to be reckoned with.

Beyond his culinary achievements, Diminich has also been transparent about his personal journey with sobriety. He serves as founder and co-leader of the Charlotte chapter of Ben's Friends, a support group offering hope and fellowship to food and beverage professionals struggling with addiction and alcoholism.

Diminich's passion for local, seasonal ingredients is at the heart of his cooking philosophy. He aims to honor the natural flavors of his chosen produce, blending traditional and contemporary techniques to create a celebratory dining experience for his guests.

In 2020, Diminich launched "Your Farms Your Table," a farm-to-table meal delivery service that proved an instant success. This venture would eventually expand into events, personal chef services, community impact meals and ultimately a standalone restaurant. Named after Chef Sam’s daughter, Restaurant Constance opened in January of 2023 and has since garnered numerous accolades. Most recently, Chef Sam was announcement as a Semi-Finalist for the 2025 James Beard Foundation Award for Best Chef – Southeast. 

When he's not in the kitchen, Diminich can be found spending quality time with his two children, Constance and Allan Grey, and his beloved rescue pit bulls, Sandy and Keller, learning to play the guitar, and traveling with his fiancée, Natalie.

Meet Chef Sam at the Closing Dinner featuring a Tour of France with Vintus at Restaurant Constance.

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 Pahlmeyer

JULIEN FAYARD | OWNER & WINEMAKER - JULIEN FAYARD WINES AND COVERT

With more than two decades of winemaking expertise, Julien Fayard is one of Napa Valley’s most respected winemakers producing California varietals with French finesse. He believes in producing wines with an identity, exploiting what makes each one unique. Julien’s wines are a pure expression of their terroir, highlighting the specificities and characteristics of the fruit, vineyard management, soil and climate. He has a track record of building brands both in terms of quality and market presence. Originally from France, Julien began his career as a winemaker producing quality rosé at his family’s winery in Provence.

In Bordeaux he worked at Lafite Rothschild and Smith Haut Laffite before relocating to Napa Valley. In Napa, he was Philippe Melka’s director of winemaking for a few years before launching his own projects. Julien earned his Master in Agri-Business from ESA France and his Master in Winemaking from Toulouse France. In 2011, he received his MBA from UC Davis.

Meet Julien at the Chapter 6 Restaurant Dinner featuring Julien Fayard Wines and The Collectors Gala & Live Auction.

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 the L’Ostrica Restaurant Dinner featuring Maxem, Memento Mori, and Vida Valiente.

Molly FINNEGAN | Regional Market Manager - Laurent-Perrier US

Molly Finnegan joined Laurent-Perrier US as a Mid-Atlantic Market Manager in April of 2022. Molly has worked in the wine industry for the past two and half decades which given her the opportunity to convey her passion for the culture and cuisine surrounding food to consumers. Molly came to Laurent-Perrier US from Olé & Obrigado Imports where she worked for nearly five years selling a boutique Spanish & Portuguese portfolio.

Molly attained first level certification from the Court of Master Sommeliers, earned the Wine & Spirits Education Trust Diploma, WSG Champagne Master Level Certification and received certification as a Specialist of Wine from the Society of Wine Educators. She earned a B.A. in English from the University of Virginia and an A.S. in Wine Sales and Marketing from Napa Valley College. A native of Baltimore, Molly lives in Washington, D.C. with her husband, Chris, and 9 year-old son, Charlie and 5 year old son, James.

Meet Molly at the Laurent-Perrier Dinner featuring The Speckled Pear at Petit Philippe and The Collectors Gala & Live Auction.

ANIA GATTO | STRATEGIC PARTNERSHIP MANAGER - GAMBLE Estates

Before joining Gamble Family Vineyards in 2010, Ania worked at Yountville’s three-star Michelin restaurant, The French Laundry where she was the first female Sommelier, managing a 1600 bottle list and extensive wine pairings.

She joined SAVEUR in 2008 as the magazine’s first Wine Contributor, prior to that was the Sommelier at Ristorante Panorama, one of Philadelphia’s premier wine restaurants. Successfully managing the extensive wine program that included 700 bottles, 150 wines by the glass and 27 flight selections, Gatto traveled to Miami to broaden her knowledge of wines. She was offered the opportunity to design the 500-selection wine list and became the Director of Wines at the Ritz Carlton in Coconut Grove, Miami. She reorganized the wine lists for all venues within the South Florida Ritz Carlton’s to include over 600 bottle and 35 wine by the glass selections. 

Ania ultimately moved to New York City in order to increase her knowledge in universal wine selections. Beginning at Michelin Star-awarded Café Gray as Sommelier, she moved to The Michelin Star-awarded Modern, where, as Assistant Director of Wines, she managed 1,500 bottle and 35 wine by the glass selections, followed by L’Atelier de Joël Robuchon, where she held the Director of Wines position for the three-star restaurant at the Four Seasons Hotel. 

Well versed in opening restaurants, in, 2007 Ania joined the team to re-open Fiamma, one of the premier Italian establishments in New York City. She was the Director of Wines, where she oversaw an 800 bottle and 35 wine by the glass selection list for Chef Fabio Trabocchi’s award-winning regional Italian restaurant. During her tenure, Fiamma won the coveted ‘Best Award of Excellence’ by Wine Spectator magazine in 2008 and Ania was awarded ‘Best Sommelier’ by Star Chefs.  Best Female Sommelier by Vogue Magazine and Rising Star by Eater NYC. Today she holds her Advanced Sommelier Certification from the Court of Master Sommeliers, the premier international examining body for fine wine. 

Meet Ania at the Porcupine Provisions Dinner featuring Gamble Estates and The Collectors Gala & Live Auction.

Alex giles | anchor, reporter - WBTV

Lamont Scott, and the protests that erupted after the death of George Floyd. Alex has covered his fair share of North Carolina storms too, traveling to the mountains for winter weather coverage, and driving to the coast to cover hurricanes. In the midst of the intense 2020 presidential campaign, Alex also had the opportunity to interview President Joe Biden and Vice President Kamala Harris.

In addition to shooting, writing and editing nightly stories about the issues that impact the citizens of North and South Carolina, Alex also works with the CMPD Crime Stoppers program to put together weekly stories highlighting criminal activity in Charlotte. He also serves as a member of the CMPD’s Crime Stoppers Board.

When he’s not working, Alex loves running, hanging out with friends, and spending time with his family. He and his wife, Alexis, got married during the coronavirus pandemic. Even though he deals with deadlines on a daily basis, Alex considers planning a wedding during such a tumultuous time one of the most stressful things he’s ever done. Alex and Alexis live in Charlotte with their dog, Poppy, and welcomed a new baby boy named Jordan into the world in August 2021. Alex LOVES Tar Heel basketball and football and tries to watch every game he can. That can be difficult when he is working nights! Alex is always looking for new friends and new story ideas!

We are thrilled to have WBTV’s Alex Giles & Nia Harden as our Grand Tasting emcees!

Caitlyn GILLETTE | Division Manager, LUXURY - TREASURY WINE 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 Rosemont Dinner featuring Beaulieu Vineyard, DAOU Vineyards, and Patrimony Estates and The Collectors Gala & Live Auction.

Jason & Dairelyn GLUNT | OWNERS - Salud Cerveceria

Bio coming soon….

Meet Jason at The Grand Tasting.

Christopher gregus | estate host - the spire collection

Christopher was born and raised in the Sonoma County wine country in Santa Rosa, Ca. After graduating high school, Christopher had a small tenure in collegiate golf before graduating from Sonoma State University with a degree in California History. While attending night school for his teaching credential, he began working in wine tasting rooms throughout the valley. In 2015, Christopher committed to being in the wine industry full time and took a position with the historic Russian River Valley grape-growering family, Dutton Estate. He then moved to Napa where he worked in Direct Sales for E&J Gallo in Napa Valley, however his home on the other side of the western Napa mountains called him back to become the sommelier for the prestigious Mayacama Golf Club. After enjoying several years on the floor, Christopher came back to the wine industry full time as the Director of Hospitality for Black Kite Cellars on the Sonoma Coast. Since 2023, Christopher has been currently one of the Direct Sales Specialists and Estate Hosts for Lokoya Estate and Cardinale Winery in Napa Valley. When not pouring Chris Carpenter’s flagship wines on Spring Mountain, you can find him and his wife Elizabeth on the golf course, traveling all over California and the West Coast wine industry, and relaxing at home with his two cats, Max & Prince.

Meet Christopher at the Porcupine Provisions Dinner featuring The Spire Collection and The Collectors Gala & Live Auction.

Nia Harden | Anchor, Traffic - WBTV

Nia Harden is no stranger to North Carolina. Prior to WBTV, she worked as a Morning Reporter for WRAL in Raleigh. Prior to her time at WRAL, she was at WXYZ in Detroit, Michigan, and KWTX in Waco, Texas. Nia is a regional Edward R. Murrow Award Winner and AP Award Winner. She’s also been nominated for an Emmy. Not only is Nia an experienced journalist, but she’s also a military wife and mother of two. Nia is from the Seattle area. She graduated from Virginia Union University. She enjoys fitness, and traveling and teaches indoor cycling.

We are thrilled to have WBTV’s Nia Harden & Alex Giles as our Grand Tasting emcees!

Whitney Hicks | Executive Pastry Chef - Indigo road Hospitality Group

Whitney Hicks is the Executive Pastry Chef overseeing the pastry programs for The Indigo Road Hospitality Group’s concepts in Charlotte, NC. With roots tracing back to Kansas City, MO, Hicks’ culinary journey was shaped by a nomadic upbringing, traversing coastlines from California to Virginia. Her passion for the culinary arts found its anchor at Johnson and Wales University in Charlotte, NC, where she graduated with degrees in Baking & Pastry and Food Service Management. From there, Hicks’ career took off, landing positions at esteemed restaurants like Charlotte Prime and Fahrenheit Charlotte. In March of 2023, Hicks doubled down on her passion for pastry and joined the Indigo Road Hospitality Group team in this new role. Hicks’ joy in culinary craft lies in creating edible art—desserts that exude both beauty and irresistible flavors. Her hospitality philosophy aims to create experiences that linger in memory and beckon for more.

In Hicks' world, success is synonymous with growth—an amalgamation of perseverance, evolution, and the sweet taste of culinary innovation.  Excitement for her current role stems from the freedom to explore new areas of pastry design and the satisfaction of introducing her creations to eager palates. Hicks’ approach to cooking is a blend of fearless multitasking, creativity inspired by those around her, and an empathetic understanding of her team's needs. Her professional strengths—dependability, hard work, and patience—contribute to her success and continued growth.

Outside the kitchen, Hicks cherishes moments with her young son and boyfriend, dining at new restaurants with friends, and cheering on the Kansas City Chiefs and Atlanta Braves.

Meet Chef Whitney at The Grand Tasting.

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 Chef Andres at the Customshop Restaurant Dinner featuring Famille Perrin & Château Beaucastel.

Garren “Jon G” & Kelly Kirkman | Proprietors - jon g's bbq

For North Carolina natives Garren “Jon G” and Kelly Kirkman, barbecue is a labor of love. What began with experimentation among friends and family, evolved into a successful and recognized food truck. As always, there were bigger ideas ahead.

After years of pulling all-nighters (following a full work week) to smoke brisket, the Kirkmans were ready to focus on providing a quality product to their customers as often as possible. All that hard work paid off in June of 2020, when Jon G’s Barbecue opened their restaurant outside of their hometown of Peachland, North Carolina.

They have now been recognized as a top 10 Barbecue restaurant in the United States by Texas Monthly, Best Barbecue Restaurant of the Year by Eater, served Jennifer Lopez and Ben Affleck at their wedding, and been featured in many publications from Southern Living to Texas Monthly Magazine. 

Jon G’s Barbecue continues to grow their catering business and remain true to their “Texas” schedule of only being open to the public on Saturdays at the restaurant in Peachland. You can also find Jon G’s food truck schedule via their social media pages for events in and around the Charlotte area @jongsbbq.

Meet Garren “Jon G” and Kelly Kirkman at The Collectors Gala & Live Auction.

Charlie Lassor | Senior Business development manager - Lux Wines

Charlie Lassor is the Senior Business Development Manager for Lux Wines in the Carolinas. Originally from Bennington, Vermont, Charlie moved to South Carolina to attend the College of Charleston. After graduating, he pursued a career in education, teaching English in Taiwan before returning to the U.S. to earn a Masters degree in English from The Citadel.

While working as a public school teacher in Charleston, Charlie also served at High Cotton, a renowned fine dining restaurant. His passion for wine ultimately led him to leave teaching and join Cypress, a restaurant with a world-class wine program. This experience ignited his deep appreciation for fine wine and spirits, leading him to a role at Republic National Distributing Company. It was here that he was first introduced to Pahlmeyer wines and had the opportunity to host Cleo Pahlmeyer at the Charleston Wine & Food Festival. Now, with over 10 years of experience of working with the winery, being in the vineyards, and discussions with our winemaker Katie Vogt, he understands how these wines are made.

Earning his Certified Sommelier in 2015, and accompanying certifications since (WSET 3, CSW, CSS) wine and spirits education has become the focus of his professional career. Outside of work, Charlie is a married father of two:Lula (13) and William (10), and loves live music.

Meet Charlie at the Napa on Providence Dinner featuring Pahlmeyer.

MIKE LONG | EXECUTIVE CHEF - ROSEMONT

With almost 20 years of experience in the culinary world, Chef Mike Long has worked his way up from humble beginnings, starting as a dishwasher at the age of 16. Growing up in Maryland, Mike developed a passion for food early on, which sparked a career that would take him from small restaurants to becoming a respected head chef.

After moving to Charlotte, NC in 2007 to attend Johnson & Wales University, he quickly began establishing himself in the Charlotte restaurant scene. He served as Sous Chef at Bonterra and then the Executive Chef of The Asbury until his arrival with 1957 Hospitality Group as the Executive Chef of Rosemont.

Meet Mike at the Rosemont Dinner featuring Beaulieu Vineyard, DAOU Vineyards, and Patrimony Estate.

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 Chef Tyler at The Grand Tasting.

John McGregor | Executive Chef - The Club at Longview

Chef John McGregor, a Wisconsin native, moved to Charlotte from Milwaukee in 2000 to complete his culinary training at Central Piedmont. After gaining experience working at Firethorne Country Club in nearby Marvin NC, Chef John joined the team at Providence Country Club and over time rose to the position of Executive Sous Chef. In 2022, he joined the Longview team as Executive Chef. While smoking meats is Chef John’s favorite practice in the kitchen (his German Shepherds are named Brisket & Pepper!), he truly has a soft spot for enjoying traditional low-country cuisine from his adopted states. In his time away from work Chef John enjoys rooting on his home-town Packers, Brewers and Bucks, spending time at home with his wife and family, and is a proud girl-dad of three lovely daughters!

Meet John at The Club at Longview Dinner featuring Del Dotto Vineyards.

Lauren Van Ness | Vice President of Client Relations - MEmento mori

Lauren Van Ness first discovered Memento Mori during her nearly nine-year tenure at the world class Napa Valley restaurant, The French Laundry. Initially attracted to the striking labels, she soon fell in love with the wines themselves and the moving story behind them. As Maître D’ and Director of Private Events, Memento Mori always topped her recommendation list for guests looking to discover an exclusive bottle of Cabernet Sauvignon crafted from heritage vineyards sites with an extra dash of underground industry buzz around it.

A Colorado native, Lauren discovered her love of food and wine while competing as a member of the United States Alpine National Ski Team, traveling to Chile, New Zealand, Canada, France, Switzerland, Germany, Italy and Austria for competitions. Immersing herself in these remarkable settings with their various cultures, she became especially charmed by restaurants, the dedicated individuals that operated them and the lasting memories she took along with her following the best meals. Lauren retired from ski racing in 2004, moving home to Colorado to study Communications at The University of Colorado in Boulder. Once considered the “Foodiest Town in North America” by Bon Appétit, Lauren tapped into Boulder’s restaurant industry working for The Big Red F, a multi-concept restaurant and hospitality company, while putting herself through college. Inspired by her work, she loved how food and beverage worked in harmony.

In 2009, a once in a lifetime opportunity was presented to her, and Lauren relocated to Napa Valley to accept a position at The French Laundry. Before ultimately stepping into the role as Maître D’ and Director of Private Events, Lauren trained in seven different positions – each one cementing her love of hospitality as well as her conviction that the true meaning of hospitality is “how you make someone feel.” To complement the daily changing menu, the service team would customize wine accompaniments to suit each guest, which is what led Lauren to her deep dive into the world of wine. She pursued the WSET Level 2 certification and joined ACME Fine Wines in 2018 to completely immerse herself in the industry.

At ACME, Lauren curated several private offerings of the Memento Mori flagship Cabernet, and in the process learned more about the label’s heritage vineyards, AVAs, soils and talented winemaker, Sam Kaplan. The more she encountered the Memento Mori backstory, the more it resonated with what initially attracted her to wine – the relationships and memories wine can create, and later evoke.

Coming full circle, Lauren joined the Memento Mori team in June 2021. Previously the Director of Sales & Hospitality, she has an unparalleled professional foundation that has helped take Memento Mori’s client base from strength to strength which will only continue to grow in her new role.  Working alongside Chef Thomas Keller at The French Laundry and with Karen Williams, the Proprietor of ACME Fine Wines, also helped her realize the value in working alongside brilliant business minds, and she is thrilled to find a similar acumen in the Memento Mori founders. Their various experiences running successful companies both in and outside of wine remain an inspiration to Lauren and she couldn’t be more excited to be a part of this talented team. Lauren cares deeply about the community of Napa and the romanticism of wine. When she isn’t hosting guests in the Memento Mori lounge, she loves to hike, travel, play cards, drink wine with her husband, Brian, and share her favorite spots in the Valley with friends.

Meet Lauren at the L’Ostrica Restaurant Dinner featuring Maxem, Memento Mori, and Vida Valiente and The Collectors Gala & Live Auction.

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.

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 Charlotte Wine & Food, 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, Folia, and Chief's Modern Cocktail Parlor.

Meet Bob at The Grand Tasting.

ALEX PFLÜGER | WINEMAKER - PFLÜGER ESTATE

Alex Pflüger is both the winemaker and director of the standout Pflüger Winery in Bad Dürkheim, Germany, where his family has been farming for 200 years. They have been pioneers in organic, biodynamic, and regenerative farming since the 1980s, and have seen resounding success since Alex took control of the business in 2008. His focus has been on cultivating healthy, biodiverse vineyards, and on producing minimal intervention wines that express the distinct riches of those vineyards. Alex, his wife Aline, and their three daughters steward their estate with passion and care, and they welcome visitors with open arms.






Meet Alex at the Wine Vault Tasting featuring Pflüger Estate.

Charlie Plummer | Global director of Sales - The Vineyard House

Charlie Plummer is a dynamic force in the wine industry, boasting a diverse background that spans sales, marketing, hospitality, and a deep-rooted passion for wine. Beginning in the vibrant Hawaii restaurant scene and wholesale distribution, Charlie’s journey evolved into an influential career as an educator, brand developer, and leading figure in winery operations. His pivotal role, during the early days at Kona Brewing Company saw him spearheading innovative strategies that propelled the brand from a local microbrewery to a renowned West Coast craft beer. His career path led him to family-owned wineries like Sebastiani, where he navigated through mergers and acquisitions with Constellation Brands and Beam Global Wine & Spirits, contributing significantly to their success.

Driven by a desire to share expertise and mentor the next generation of critical wine thinkers, Charlie made impactful contributions to esteemed family-owned establishments like Hess Collection,  Jackson Family, Merryvale, Paul Hobbs, Tuck Beckstoffer, Chateau Montelena & DANA Estates. His  journey includes certifications from prestigious institutions like the Court of Master Sommeliers, Society of Wine Educators, Hawaii Pacific University, and the Sonoma State University Wine Business Program.

An enthusiastic advocate for knowledge, sharing, and mentorship, Charlie's influence expanded through  advisory rolesfor restaurant associations, college culinary programs, and notable charitable foundations.  His dedication extended to hosting The Golden Foodie Awards ‘Chef Series’ for over 5 years,spotlighting  Southern California's most talented chefs.

Currently based in Napa County, California, Charlie champions sustainability in farming and embraces a locavore lifestyle. He holds the position of Global Director of Sales & Marketing at The Vineyard House Estate, a historical and limited-production Napa Valley luxury winery owned by Jeremy Nickel. Actively contributing as President and Board member of the American Canyon Community & Parks Foundation and serving as Vice Chair for the City of American Canyon Planning Commission, Charlie remains dedicated to fostering excellence in the wine industry and supporting community initiatives while advocating for sustainable practices in the heart of wine country.

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

CHARLIE REID | EXECUTIVE CHEF - CRAFTED PLATE

Charles (Charlie) Reid grew up in Fredericksburg, Virginia, and moved to Charlotte in 2004 where he attended Johnson & Wales University (JWU) as part of the first group of students to move through the Charlotte JWU campus. Upon graduating with his Associate's Degree in Culinary Arts and Bachelor's Degree in Food Service Management, he moved to Providence, Rhode Island where he earned his Master's Degree in Business Administration in 2010.

Chef Charlie then moved back to Charlotte where he worked as a Sous Chef at Upstream Restaurant for 2 years, honing his seafood butchery and preparation skills. After leaving Upstream, he went on to help launch The TIN Kitchen, a mobile food service and catering concept where he oversaw all culinary operations. This experience served as a catalyst for his love of small business and after leaving The TIN Kitchen, Chef Charlie went on to work at another Charlotte-based small business, Clean Catch Fish Market, where he served as store manager for 6 years.

Most recently, he launched his own small events and private catering company, Crafted Plate. His passion centers around using fresh, local, and sustainably harvested ingredients to create unique culinary experiences.  Chef Charlie draws on 20+ years of experience in the food and beverage industry. 

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

Perry Saito | Owner & Executive Chef - Dōzo

Growing up working under his father Takashi Saito, in his sushi bar in Murrell's Inlet, SC, Perry is a 4th generation restaurant industry worker. Having spent time in Charleston before moving to Charlotte in 2019, he has owned and ran the award winning food truck, Katsu Kart Sando Shop since 2021. More recently opening a new space in Wesley Heights. DŌZO Japanese-American Kitchen, is an izakaya inspired small seating restaurant drawing inspiration from his Mother's deep South Carolina roots, directed by the classic Japanese methods and techniques from his Japanese father. Creating something truly different and exciting for Charlotte's ever growing food scene.

Meet Chef Perry 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 Gamble Estates and the Porcupine Provisions Dinner featuring The Spire Collection.

McKenzie Schmitt | District Manager NC & SC - Banfi vintners

McKenzie Schmitt is a dedicated wine professional with over 12 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 fine wine shops, restaurants, and country clubs.

McKenzie Schmitt now represents a diverse premium wine and spirits 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 wine and spirits from around the world, while championing uncompromising quality and 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 Speckled Pear Restaurant Dinner featuring Banfi Vintners, The Collectors Gala & Live Auction and The Grand Tasting.

WHITNEY Thomas | CHEF DE CUISINE - MAZI

Chef Whitney was born in Reidsville, North Carolina and began shadowing her grandmother in the kitchen at age three. She attended the University of North Carolina at Chapel Hill for three years before leaving to pursue her dream of becoming a chef. Her passion led her to become a pioneer in the Southeast's food scene as one of the few women–and even fewer African Americans–to lead top restaurants.

Chef Whitney joined Built On Hospitality as chef de cuisine of Mazi, a mediterranean small plates restaurant, in February 2025. She returned to Charlotte following a few years away, which included making it to the final four chefs on Hell's Kitchen Season 23: Head Chefs Only.  Chef Whitney has also been featured on The Food Network’s Beat Bobby Flay, which put her seafood hush puppies to the test (Season 26, Episode 5). 

Prior to joining Built On Hospitality, Chef Whitney has led kitchens in Charlotte, Atlanta, New York, and Winston-Salem, including: 5 Church (Charlotte & Atlanta locations), Fahrenheit Charlotte, Grand Bohemian Hotel Charlotte, Serenidad (Atlanta), The Wylie Hotel (Atlanta), and Marcus Bar and Grille (Atlanta). Chef Whitney has participated in the popular Soul Food Sessions’ “Soul Sisters” dinner, which highlighted Black women chefs in the Charlotte area, and Serving the Culture’s sold-out hip hop themed dinners. 

Meet Whitney at The Collectors Gala & Live Auction.

BILL TRUE | VINTNER - B TRUE WINES

With a newfound purpose, Bill embraced his background in chemistry and sensory science to pursue a love for winemaking, transforming a lifelong passion into reality.

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

JENNAFER TUFFNER | SALES MANAGER SC & NC - VINEYARD BRANDS

Jennafer Tuffner is the North and South Carolina Sales Manager for Vineyard Brands, an importer founded in 1973 by Robert Haas. After attending the University of Georgia, she moved to Charleston, SC and fell in love with wine and incredible cuisine. While working for Ben Arnold, now Breakthru Beverage Jennafer fell in love with the Vineyard Brands diverse portfolio and has been working as their Sales Manager in the Carolinas since 2015. Professionally, she holds the Certified Specialist of Wine (CSW) from The Society of Wine Educators (SWE). Jennafer currently resides in Charleston, SC with her husband Michael and their dog, Callie. In her free time, she enjoys traveling, spending time on the beach with friends andcheering on the Dawgs in Athens.



Meet Jennafer at the Customshop Dinner featuring Château Beaucastel and Famille Perrin and The Collectors Gala & Live Auction.

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. 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 Wine Vault Tasting featuring Plüger, Customshop Dinner featuring Château Beaucastel and Famille Perrin, the Grand Tasting, the Rosé Brunch, and the Closing Dinner at Restaurant Constance.

TODD WHITMAN | DIRECTOR OF SALES, ICON DIVISION SOUTHEAST - TREASURY WINE ESTATES

Todd Whitman is a seasoned sales executive specializing in the luxury wine sector, currently serving as the Director of Sales for the Icon Division Southeast at Treasury Wine Estates. Based in Fort Lauderdale, FL, Todd brings a wealth of experience and a profound passion for the wine industry to his role.

With a Bachelor’s Degree in Hospitality Management from Florida International University and a WSET Level 2 certification, Todd combines his academic background with extensive hands-on expertise. His professional focus is on elevating consumer awareness and appreciation for luxury, iconic wines through targeted education and engaging experiential activations. Todd’s career is distinguished by notable achievements including being named Vault Collective Performer of the Year in 2022 and receiving the Sales Award of Excellence for NDC FL in 1999. These accolades underscore his dedication and exceptional performance in sales and client relations.

In his role, Todd is committed to creating unique experiences that enhance consumer knowledge and foster a deeper connection with high-quality wines. His approach integrates strategic educational initiatives with immersive experiences that highlight the distinctive qualities of Treasury Wine Estates’ iconic portfolio.

Outside of his professional pursuits, Todd is an avid sports enthusiast and enjoys spending quality time with his three children. He embraces life with enthusiasm, savoring the joys of great food and fine wine with family and friends. Todd Whitman’s blend of industry expertise, personal passion, and dedication makes him a key driver in advancing the reach and impact of luxury wines in the Southeast market.

Meet Todd at the Rosemont Dinner featuring Beaulieu Vineyard, DAOU Vineyards, and Patrimony Estate and the Collectors Gala & Live Auction.

WILLIAM WILLIAMS | OWNER & EXECUTIVE CHEF - SEASONED PROVISIONS

William takes pride in creating memorable palates using his fresh approach towards preparation, presentation, and quality taste. 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 Chef William at the Pflüger Tasting at Wine Vault and the Grand Tasting.