“Born in Chicago, Mark Bright has been passionate about wine since he first went to Europe at the age of 15. His travels took him to the regions of Burgundy and the Rhone Valley, where he found his inspiration in the wine world and has kept that focus and advocacy throughout his career. Mark began his career in wine when he joined the Bellagio team on his 21st birthday, working as a sommelier at Aqua Restaurant in Las Vegas. He went on to become the opening sommelier for the flagship programs at the Mina restaurants in San Francisco. In 2005, he was honored as one of the “Best New Sommeliers” by Wine and Spirits and was featured in Wine Spectator as a “New Wine Turk” in 2006.

Today, Mark is the Co-Founder and Beverage Director for Saison Hospitality, an award-winning hospitality group dedicated to evolving in the world of food, wine, and hospitality. SHG consists of Wine Spectator Grand Award winning and two Michelin-starred Saison, Wine Spectator Award of Excellence and Michelin-starred Angler, the rare wine brokerage and consulting service Saison Cellar, boutique Santa Cruz Mountains winery Saison Winery, and personal cellar storage and wine bar concept Saison Cellar & Wine Bar.”

Jeremy Broto-Mur holds over a decade of experience in the wine industry. He began his journey in 2005 in the southwest of France studying hospitality management. Soon after, he discovered a passion for wine and fine dining that led him to travel to France, U.K, Ireland, Switzerland, San Francisco, Palm Beach, and New York to expand his knowledge at many Michelin-Star Restaurants. During his career, has been fortunate to work for renowned chefs, including Patrick Guilbaud, Philippe Rochat, Gary Danko, Anne-Sophie Pic, Daniel Boulud, and Claude Le Tohic. He recently started his new role as wine director for the multi-concept building ONE65 in San Francisco.

In 2009, Broto-Mur achieved the National Winning Sommelier at the World Skills Competition in France. He became an Advanced Sommelier in 2017 from the Court of Master Sommeliers and earned his Master Sommelier Diploma in 2021.

He grew up in the French Alps and settled in The Bay Area in Northern California with his wife, where they initially met in 2012. He enjoys traveling and outdoor activities, including a passion for winter sport.

Jacob began his beverage career as a ski bum bartender at a peanut bar in Park City, Utah. While there he took his Introductory Sommelier Course, falling head over heels for hospitality and the world of wine. He hung up the ski poles and strapped on cowboy boots, moving to Austin Texas to continue on his journey as a Hospitalian. While in Texas, Jacob worked every position in restaurants from dishwasher to beverage director, including time at Counter 3. FIVE. VII and the Elm Group. Jacob’s journey now continues here in San Francisco as the Beverage Director of Lazy Bear, achieving the Wine Spectator Grand Award in 2024. Jacob currently is pursuing the Master Sommelier Diploma and more champagne in his glass. Jacob is also a massive Minnesota Vikings fan who always believes that this year will be our year.

Andy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the Culinary Institute of America (CIA) to round out his education in the culinary arts and restaurant management. After a stint at Little Nell, Andy found his true interest in the front of house. He graduated from the CIA in 2002, moved to Walland, Tenn., and began his career with Blackberry Farm in 2002. He soon became involved in the young wine program. In less than six years, Blackberry’s wine cellar grew from 17,000 bottles to 166,000. With Andy Chabot’s talent on the floor, the wine program has become synonymous with the success of Blackberry Farm. In 2007 Andy took on the role of Director of Food and Beverage, running all aspects of the service and beverage departments at Blackberry Farm. The Barn at Blackberry Farm, under Andy’s direction, has been honored with three James Beard Awards: Best Chef Southeast 2013, Outstanding Wine Program 2014, and Outstanding Service 2015. With the opening of Blackberry Mountain in 2019, Andy expanded his leadership to guide the development of menus and the wine cellar at the new resort as the Vice President of Food and Beverage at both properties.

In 2022, Andy was promoted to Senior Vice President of Food and Beverage for Blackberry Farm and Blackberry Mountain. Today, Andy is responsible for all aspects of the food and beverage programs at both resorts, encompassing seven restaurant outlets, all wine and spirits programs, the Farmstead areas as well as overseeing special events and groups at the properties.

Andy’s media features include Imbibe Magazine, Wine Spectator Magazine, Food & Wine Magazine, The TODAY Show, Wine Enthusiast 40 Under 40, and more. Andy has proceeded past the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship.

Brad Dixon, a native of Dixon, Illinois, joined the Bern’s team as a sommelier in 2003. Alongside three other sommeliers, he manages an exceptional team of wine stewards. Brad and his colleagues successfully oversee one of the largest wine collections in the world with 6,500 different selections and more than 500,000 bottles in inventory. He also consults with Bern’s guests nightly as they survey the 182-page wine list and offers suggestions and pairing choices. Brad continues his education of fine wine with frequent trips to many of the world’s wine producing regions. He has frequented France, Australia, Argentina, and many of the west coast wine growing regions of the United States. He, along with the wine team, have been featured in numerous publications and television features. Brad has maintained his passion and respect for vintage wines and continuously studies many of the wineries that produce them. As our senior sommelier he is always available to educate others on the art of fine wine.

Jonathan is an internationally award-winning sommelier who has worked at Michelin-starred restaurants Aquavit and The Modern. In 2023, Jonathan achieved the rank of Master Sommelier. In 2019, Jonathan won the Best Young Sommelier in America competition and went on to place 2nd in the Best Young Sommelier in the World. He is an Educator for Guildsomm, a membership organization of 10k sommeliers around the world. He looks forward to opening the fine-dining concept aftergold in New York City with Chef Nate Kuester. Jonathan is also a Certified Cicerone and an alumnus of Colby College.

Heitz Cellar Estate Director and Master Sommelier Erik Elliott grew up in Philadelphia, PA, and graduated from Temple University in 2013 with a Bachelor’s degree in Business Administration focusing on Marketing.

After falling in love with hospitality and wine while working at Del Frisco’s Double Eagle Steakhouse in Philadelphia, he sold everything he owned to move to Aspen, CO, to pursue his dream of becoming a Master Sommelier. Erik landed at The Little Nell, the world-renowned hotel and wine program at the base of Aspen Mountain. Erik Spent six years in the James Beard-nominated wine program and worked his way up to become the Lead Sommelier. When The Little Nell would close each off-season, Erik would spend his time visiting the most esteemed estates throughout France, Italy, and Spain, honing his knowledge and appreciation for wine.

After his colleague Carlton McCoy Jr. accepted a position at Heitz Cellar following Gaylon Lawrence, Jr.’s acquisition, Erik felt that he still had more to learn and traded the mountains of Aspen for Napa Valley’s vineyards. In 2019, he accepted a position as the Estate Director at Heitz Cellar.

With his background in hospitality and oversight of Heitz’s new Tasting Salon and Hospitality Center opening in 2022, Erik continually aims to reimagine luxury hospitality and the experience for guests of Heitz Cellar. “Our goal at Heitz Cellar is to move the wine industry forward by crafting the most elegant and balanced wines from sustainably-farmed vineyards while enriching the lives of our guests through hospitality and service. We always remain in the service of others” Erik says. In August of 2022, Erik’s dream was realized when he passed the Master Sommelier Exam on his second attempt.

Additional Accomplishments:
-Highest Score in his class on the CMS Certified Sommelier Exam (Walter CloreScholarship) 2015
-Rudd Scholar – Top Scorer on the CMS Advanced Sommelier Exam 2018

Logan Griffin’s love for hospitality began at a young age. His parents ran a small catering company, and he has fond memories of a bustling home kitchen where he would help prepare food for events alongside his parents and grandparents. At 15, Logan took his first job in a local restaurant, igniting his love for the culinary world, which ultimately led him to the Culinary Arts program at The Culinary Institute of America. There, he learned the fundamentals of cooking, the art of hospitality and discovered a sharp aptitude for wine and spirits. After learning about Blackberry Farm’s beverage program during his time at the CIA, Logan joined the team in 2011 just after graduation. Through years working at Blackberry Farm, he was able to focus on his craft and gain invaluable knowledge that poised him to take on the role of Director of Food and Beverage at Blackberry Mountain.

As the Director of Food and Beverage, Logan helps oversee all aspects of the dining rooms and beverage program at Blackberry Mountain. He loves crafting cocktails that have a sense of place and utilize ingredients from the Mountain. His passion extends well beyond the bar, and he enjoys being on the dining room floor sharing his knowledge of wine and creating memorable moments for the guests. Logan is a Certified Sommelier and was part of the wine team when The Barn at Blackberry Farm received a James Beard Award for Outstanding Wine Service as well as Outstanding Restaurant Service.

Born in Montréal, Québec, Élyse Lambert graduated with a degree in hotel management from the prestigious Institut de tourisme et d’hôtellerie du Québec (ITHQ) in 1998 and as Sommelier from L’École Hôtelière des Laurentides in 1999.

Throughout her exciting career path, she worked as sommelier in some of the most prestigious tables of Quebec and continued earning credibility for her craft and accolades in Canadian and international competitions.

After winning «Best Sommelier of Québec» in 2004, she won the title of «Best Sommelier of the Americas 2009» in the prestigious competition held in Buenos Aires.
In May of 2015 in Aspen, Colorado she became Canada’s first Quebecer, fourth Canadian and second Canadian woman to hold the prestigious and globally recognized title of Master Sommelier.

After winning «Best sommelier of Canada» in 2015, she again represented Canada in the competition for «Best sommelier of the World » in Argentina. Elyse lambert is now the 5th Best Sommelier of the World 2016.

Elyse has been now working in the restaurant industry for more than 25 years. She is currently working as a Sommelier Consultant for the hotel Ritz-Carlton Toronto. She also consults for private and corporate clients and is often invited to facilitate wine education seminars and to speak at corporate functions in Canada and around the world.

Sommelier Jon McCarthy has been working with fine wine since 2004 when he began his hospitality journey in DC’s burgeoning wine country. The love he developed for the culinary and viticultural arts led him to Sonoma County in 2010 where he continued to develop his connection to the industry working alongside world class chefs and winemakers. He ran several wine programs in the area, taking some years away to manage programs in Montana and New York City, before returning to Sonoma to help launch The Matheson + Roof 106’s ambitious wine program in 2020.

As one of 273 Master Sommeliers in the world, George Miliotes is a passionate educator and curator of wines. A firm believer in education and knowledge-sharing, Miliotes continuously studies wine, identifying the most interesting wines through annual trips to wine-growing regions from France to South Africa. Building relationships with some of the best vintners in the world, he also takes an active role in the winemaking process helping to create custom blends.

Miliotes’ unique by-the-glass lists encourage guests to make adventurous choices, selecting new wines, whether they are domestic or global, to pair with their courses. The result of his worldwide efforts are wine lists that are distinct to his restaurant’s culinary offerings, and widely reviewed as exceptional in every way.

George Miliotes is the grandson of Greek immigrants and a child of the restaurant and hospitality business. His family owned a specialty market and café in Orlando, Fla., which became a gathering spot for local chefs and served as the starting point for Miliotes’ passion for food and wine.

Miliotes later became the general manager of California Grill at Walt Disney World Resort, where he not only created an award-winning wine list, but also one of the first lists in the country to offer 100 wines by the glass. He is widely regarded as one the restaurant business’ foremost wine experts.

In March 2007, Miliotes became a Master Sommelier, passing a series of rigorous examinations that requires the candidate to identify grape variety, country of origin, district of origin and vintage of wines by taste, sight and aroma alone. From 2002 – 2016, he oversaw all aspects of wine culture for Darden including The Capital Grille and Eddie V’s, and was one of the founders of Seasons 52. George led the development of their award-winning wine lists and educated and motivated service teams about wine in order to deliver exceptional guest experiences.
Miliotes returned to Walt Disney World with the opening of Wine Bar George, the only wine bar in Florida led by a Master Sommelier. Now open in The Landing at Disney Springs, Wine Bar George brings Miliotes’ expertise and worldwide travels to the heart of Central Florida. Follow George @WineBarGeorge and visit WineBarGeorge.com for more information.

Amy Mundwiler’s gravitation towards wine began with a glass of Cabernet Franc. Embracing the rituals, history, and culture behind wine, she oversees the exciting and expansive wine programs for the Maple Hospitality Group based out of Chicago. “There is, of course, a level of seriousness to our wine lists— we strive to be the best in every city we are in—ultimately wine is about people. The people that make the wine and the people that drink it. My job is to bridge those two people together, make it fun and create an unforgettable dining experience. That’s when I know I’ve done a good job. That’s success to me; that’s why I’m here.”

While earning her bachelor’s degree in Fine Arts, Mundwiler managed at the bustling Michigan Avenue Bloomingdale’s, allowing her to hone in on profitable business tactics while maintaining a guest-first mentality. Fifteen years later, with a successful fashion and beauty management career behind her, Mundwiler followed her heart to Spain in pursuit of change. There she learned to slow down, and develop a deep appreciation for food, wine and the rituals surrounding them.

Upon her return to Chicago in 2009, Mundwiler dove headfirst into the wine business, serving and bartending at Disotto Enoteca. “I’ve always started at the bottom and worked my way up, so I was ready. I picked up an empty wine glass, The Wine Bible, and started studying,” she says. Following stints at Perennial Virant, Balsan at the Waldorf Astoria, and The Blanchard, Mundwiler joined the team at Maple & Ash as a server in 2015 and slowly worked her way up to be named the National Wine Director in 2022.

Away from her work, the Chicago resident enjoys painting, singing jazz, traveling, and having deep philosophical conversations with her 2 cats, Gigondas and Louis Armstrong.

Cedric Nicaise, Wine Director & Co-Owner of The Noortwyck Cedric Nicaise currently serves as the Co-Owner and Wine Director of The Noortwyck, the beloved neighborhood restaurant in the heart of the West Village. Cedric’s journey into the realm of wine began at Aureole and further flourished during his tenure at Eleven Madison Park, where he grew his expertise as a Wine Director and later as Director of Operations. His contributions coincided with EMP’s remarkable achievements, including ranking #1 on World’s 50 Best Restaurants, earning the James Beard Award for Outstanding Service in 2016, consistently receiving the Wine Spectator’s Grand Award from 2015 to 2020, and witnessing the restaurant’s induction into the Wine Enthusiast Hall of Fame. In 2022, Cedric ventured into opening The Noortwyck, focusing on a new American menu spotlighting New York producers and purveyors, and boasting a diverse and impressive wine selection. The Noortwyck also hosts an ongoing Wine Dinners series featuring an intimate multi-course dinner with a detailed and exclusive wine pairing experience, offering guests an opportunity to delve into various wine regions under the guidance of Cedric and collaborating wine experts.

Derek Stevenson, a talented sommelier and hospitality enthusiast, oversees the wine program at Auro and at Four Seasons Resort Napa Valley.

Stevenson seeks to discover the great wines of California, particularly the greater Napa Valley area, with a special focus on the Calistoga region to support the community and celebrate the talented individuals who have invested their life’s work in the dynamic wine industry. The robust wine program seeks to subtly tell a story of the evolution of the wine world, highlighting a combination of classic icons with a newer generation of adventurous winemakers. Guests can enjoy a diverse selection of by-the-glass and bottle offerings, with both international and domestic vintages spanning a range of varietals, terroirs, techniques, viticulture areas, and more.

Under the stewardship of Sommelier Derek Stevenson, Auro’s wine list has expanded to 475 labels and a curated inventory of over 2,000 bottles, with a strong emphasis on local varietals. This includes sought-after vintages from Harlan Estate (2007) and Opus One (2009), and choices from Bond and Abreu Vineyards, and Domaine de la Romanée-Conti, along with international picks from France, Italy, and Germany. Auro plans to expand the restaurant’s global selections further while enriching their local variety, always ensuring each bottle is stored at the perfect temperature for exceptional service.

In building and refining the extensive yet highly curated wine list at Auro at Four Seasons Resort Napa Valley, Stevenson ensures the assortment complements the restaurants’ elevated cuisine by Chef Rogelio Garcia, with options for guests to drop by for a casual glass by the fireplace or on the terrace, or to enjoy a perfect pairing with dinner. Stevenson’s wine offerings are also available throughout the Resort within Campo Poolside, in-room dining, in-room wine refrigerators, and Spa Talisa.

Originally from New Holstein, Wisconsin, Stevenson discovered his passion for wine and hospitality at a young age. He started working in a diner at age 14 and followed his passion to culinary school at the CIA Hyde Park. Following graduation, he turned his focus towards the beverage sector. At 23 years old, he became a Certified Sommelier from the Court of Master Sommeliers. Stevenson has now switched to the Wine & Spirit Education Trust (WSET), where he is currently participating in Diploma-level testing.

Scott Turnbull originally planned to be a French teacher. After graduating from Penn State University with a Bachelor’s Degree in French, he worked for two years in the Rhône Valley as an Assistant English Teacher at the Lycée Gabriel Faure in Tournon sur Rhone, as well as at the Lycée Hotelier de Tain l’Hermitage. It was at the Lycée Hotelier where he was able to begin learning about wine while helping the sommelier students describe wines in English. After two happy years in France, his visa ran out. Luckily, one of the school’s former students was the Head Sommelier at Le Bec-Fin in Philadelphia, and after a quick letter of introduction, Scott was able to trade the classroom for the cellar. Two years at Le Bec-Fin were followed by Head Sommelier roles at Seeger’s in Atlanta, then back to Philadelphia to Striped Bass and then the Fountain Restaurant at the Four Seasons Philadelphia. In 2012, California came calling, and so he moved west to take over the program at Solage Calistoga, before joining the team at the Restaurant in Meadowood in 2018. After the 2020 fires claimed the Restaurant, he joined Winebow in 2021, before taking on the role of Director of Private Clients at Vinfolio, Fine+Rare’s Napa outpost in early 2023. He is a Certified Wine Educator from the Society of Wine Educators, (in addition to being a Certified Specialist of Wine and Certified Specialist of Spirits), and achieved the title of Master Sommelier from the Court of Master Sommeliers – Americas in August of 2022.

Hannah grew up in Miami, and escaped to New York City to study English and Creative Writing at Barnard College. It wasn’t until she moved to Scotland for a semester abroad and joined The University of Edinburgh Wine Society and Blind Tasting Team when she was truly bitten by the wine bug. Hannah decided to trade academia for wine upon returning to New York City, and scored an internship as a Tasting Department Intern at Wine & Spirits Magazine. The desire to learn the world of hospitality and professional wine service landed her a position on the opening wine team of La Sirena Ristorante. Hannah joined Blue Hill at Stone Barns in March 2017, bringing her love of Champagne and Barolo to the Hudson Valley. She was promoted to Beverage Director of the Grand Award-winning Program in 2019. Hannah also achieved her Advanced Sommelier Certification with the Court of Master Sommeliers and was nominated as one of Wine & Spirits ‘Best New Sommeliers’ that same year. She is currently pursuing her Master Sommelier Diploma. Hannah published ‘This is Not a Wine List’ through Blue Hill- a wine list turned book- and lives in Dobbs Ferry with her husband and sassy dog, Dujac.