Jacob Brown began his beverage career as a ski bum bartender at a peanut bar in Park City, Utah. While there he took the 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 his journey in the hospitality industry. While in Texas, Jacob worked every position in restaurants from dishwasher to beverage director, including time at Counter 3.FIVE.VII in Austin and the ELM Restaurant Group. Jacob’s journey now continues in San Francisco as the head sommelier of Lazy Bear while he pursues the Master Sommelier Diploma and more Champagne in his glass. Begun in 2009 as an underground, pop-up dinner party, Lazy Bear quickly established itself as one of San Francisco’s most exciting restaurants. Brown oversees a team of four full-time sommeliers and curates the beverage pairings for the tasting menu, working with the Lazy Bear chefs to perfect the matches. Jacob is also a massive Minnesota Vikings fan who always believes that this year will be their year.

Ian Cauble is one of just 279 people in the world to have earned the title of Master Sommelier since the exam’s inception in 1969. He rose to international recognition as the central figure in the cult wine documentary SOMM (2012), which captured the grueling challenge of the exam—renowned for its mere 5% pass rate. After earning his degree in international business, wine business and Spanish at Sonoma State University in 2003, Ian worked harvest in Portugal and then spent over a year traveling through Europe and beyond, an experience that sparked his lifelong pursuit of great wine. In 2011, he won “Best Young Sommelier in the World” in Athens and also won TOP|SOMM USA that same year. Today, Ian is based in Napa Valley with his wife and two children, where he continues to build innovative wine ventures: his Napa Valley brand Method, a Cabernet Sauvignon crafted by leveraging his contacts to find exceptional vineyard sourcing for his winery called Precision Wine Company; the Frantzén & Cauble label in Sweden featuring a Côtes du Rhône made from 90% Grenache; and his newest project, The Caubleist, a daily e-commerce platform dedicated to providing sustainably produced, small-production wines from around the globe.

Andy Chabot’s early interest in how things taste prompted him to work his way through a series of local restaurants and eventually lead him to the Culinary Institute of America (CIA), where he rounded out his education in the culinary arts and restaurant management. After graduating in 2002, he moved to Walland, TN, and began his career with Blackberry Farm. He found his true passion in the front of the house and became involved with the wine program, growing the cellar from 17,000 to 166,000 bottles in less than six years. In 2007, Andy took on the role of director of food and beverage, running all aspects of the service and beverage departments. Under his direction, Blackberry Farm 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, he expanded his leadership to guide the development of menus and the wine cellar at the new resort and became senior vice president of food and beverage at both properties. In that role, he is responsible today for 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, Food & Wine, the TODAY Show, Wine Enthusiast “40 Under 40” and more. He has proceeded past the advanced level of the Court of Master Sommeliers exam and was the recipient of the Michael Bonaccorsi Scholarship.

Marie Cheslik is a Wisconsin-born registered nurse and certified sommelier. In 2010, Marie moved to Chicago to get her Bachelor of Science in Nursing, and during school, she also worked as a part-time hostess in a restaurant. She loved the culture, energy and easy access to tasty snacks. She balanced two careers, working as a nurse and at award-winning restaurants, becoming more passionate about wine. Marie passed the Certified Sommelier Exam from the Court of Master Sommeliers in 2018, worked as wine director at a Michelin restaurant, and even received nominations, including Eater’s “Young Guns” and Jean Banchet’s “Best Sommelier” in 2020. In August 2020, she created Slik Wines to continue teaching about wine in an approachable and safe environment. Slik aims to transform curiosity into confidence, and focuses on the average, everyday drinker who wants to use wine as a way to connect with people, hear new perspectives and enrich their lives. In 2023, Cheslik was named one of Wine Enthusiast’s Future 40 Tastemakers for her refreshing approach to wine. She is the author of How to Read a Wine Label, released by Peridot Publishing in October 2025.

Jonathan Eichholz is an internationally award-winning sommelier who has worked at Michelin-starred restaurants Aquavit and The Modern in New York City. In 2019, he won the “Best Young Sommelier in America” competition and went on to place 2nd in the “Best Young Sommelier in the World.” In 2023, Jonathan achieved the rank of Master Sommelier. He is an educator for GuildSomm, a membership organization of 10,000 sommeliers around the world; in that role, he stresses breadth over depth, encouraging students not to get bogged down by the details of the beverage world. In addition, Jonathan is the host and co-producer of The Wine Show on Vice Media. He looks forward to opening the fine dining concept Aftergold in lower Manhattan with Chef Nate Kuester, whose culinary influences range from France to Korea. Jonathan is also a Certified Cicerone and an alumnus of Colby College where he studied neuroscience and history. Outside of beverages, he is also an avid art, music and sneaker enthusiast.

The career of Master Sommelier and Heitz Cellar Estate Director Erik Elliott has been a series of pursuing and achieving his dreams. He grew up in Philadelphia and graduated from Temple University in 2013 with a degree in business administration focusing on marketing. After falling in love with hospitality and wine while working at Del Frisco’s Double Eagle Steakhouse, he sold everything he owned to move to Aspen to pursue his goal of becoming a Master Sommelier. Erik landed a job at the world-famous hotel and wine program of The Little Nell at the base of Aspen Mountain. He spent six years in the James Beard-nominated facility and worked his way up to become lead sommelier. When the resort’s skiing clientele vanished for the summer, he spent his time visiting the most esteemed estates throughout France, Italy and Spain. After his colleague Carlton McCoy, Jr. accepted a position as CEO of Heitz Cellar, Erik traded the mountains of Aspen for Napa Valley’s vineyards, becoming estate director in 2019. With his background in hospitality and oversight of Heitz’s new Tasting Salon and Hospitality Center, opened in 2022, Erik continually aims to reimagine luxury hospitality and the experience for guests of Heitz Cellar. His dream was realized when he passed the Master Sommelier Exam in August 2022.

Lindsey fell in love with wine while backpacking through Europe and Africa after she graduated from Simmons University in Boston. She has worked in restaurants all over the world including London, Ibiza, Miami and San Francisco’s Bay Area. Lindsey joined the wine team at The Inn at Little Washington in 2014 and became director of wine in 2021, earning the distinction of being the only female wine director of a Three Michelin-starred  restaurant in the U.S. After nearly 11 years at The Inn, Lindsey accepted the position as the director of wine and spirits at Nemacolin, a luxury resort located in Farmington, PA. She is an Advanced Sommelier with the Court of Master Sommeliers and the mother of two beautiful teenaged girls. She views wine as a fascinating blend of art, history, agriculture and science, and feels that being a sommelier is synonymous with humility—the objective should always be to deliver an extraordinary dining experience. “What I love about selling wine to guests every night is that you find wineries you fall in love with or have some memory of going there,” she has said. “When you can bring that story to people, it makes them feel closer to the wine itself.” She also enjoys working with younger sommeliers and helping them achieve their dreams.

Sarah grew up on a farm in Illinois, where she developed an early appreciation for the land, the seasons and the hands-on work behind growing and producing food. That upbringing instilled in her a grounded, practical approach to hospitality and a deep respect for the people behind every bottle she pours. A Level 2 Certified Sommelier, she honed her expertise at world-class restaurants such as The French Laundry and spent time making wine in New Zealand. Sarah has curated and oversees the award-winning wine program at Castle Hot Springs, a historic desert resort outside Phoenix. Since joining the team in 2020, she has meticulously hand-selected each of the 5,300 bottles in the cellar, ranging from approachable everyday favorites to rare verticals. At Harvest Restaurant, she designed a wine list honored multiple times, including the Wine Spectator “Award of Excellence” (2022) and the “Best of Award of Excellence” (2023, 2024, 2025). Blending technical insights with warmth and storytelling, she guides both seasoned oenophiles and newcomers, and she believes that wine is best savored with laughter and curiosity.

Logan Griffin’s interest in hospitality began as a child in the bustling kitchen of his family’s catering company, as he helped prepare food alongside his parents and grandparents. He took his first restaurant job at 15, and his fascination with the industry led him to the Culinary Institute of America (CIA). 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, he joined the team in 2011 just after graduation and gradually gained the knowledge and craftsmanship that allowed him to take on the role of director of food and beverage at Blackberry Mountain. He loves crafting cocktails that have a sense of place and utilize ingredients from the Mountain, 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.”

Max fell in love with wine while studying history at the University of Montana. This love has led to over twenty years in the wine business. For more than a decade he honed his sommelier skills as wine director of two Relais & Châteaux properties, Triple Creek Ranch in Montana and The Fearrington House in North Carolina, helping the latter attain Grand Chef Relais & Châteaux, Forbes Five Star award and Three Stars from The World of Fine Wine. Afterward he transitioned to the import side of the wine business, working for the American firm Broadbent Selections as director of education. In 2018 Max passed the rigorous Master Sommelier examination, a title held by less than 300 people globally; in that capacity, he is also a frequent wine judge and lecturer. As director of BOND winery in the Napa Valley, Max is honored to work with the Harlan family and represent the exceptional BOND wines throughout the world.

Certified Sommelier Jon McCarthy grew up just outside of Washington D.C. in Virginia’s burgeoning wine country, where he began his hospitality journey and had his first exposure to farm to table cuisine. He relocated to Sonoma County and had the opportunity to work with Chef Dustin Valette at Charlie Palmer’s Dry Creek Kitchen, where he served as a mixologist and sommelier. He went on to run the fast-paced and exciting beverage programs at Chalkboard and Brass Rabbit. Looking to expand on his knowledge of the broader world of wine and learn from some of the finest restaurateurs in the business, he spent a two-year stint in New York City, working as a sommelier in Palmer’s venerable Aureole and then as the wine director and bar manager for the Archer Hotel at Bryant Park on 38th Street, where he oversaw an ambitious 500 bottle list at the steakhouse. Jon moved back to his adopted home of Sonoma to work with business partners Dustin Valette and Craig Ramsey as wine and beverage director at The Matheson, a multi-level concept in Healdsburg’s town square. At The Matheson, he’s best known for the famous 88-bottle Wine Wall, which allows diners to sample tastes or glasses of some of the world’s most notable wines, which rotate frequently.

As one of only 279 Master Sommeliers, George Miliotes is a passionate educator of wine who constantly refreshes his knowledge through study, tasting and trips to the world’s finest vineyards. The grandson of Greek immigrants, his interest in the hospitality business was kindled early at his family’s specialty market and café in Orlando. He became 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. George passed the Master Sommelier exam in 2007. From 2002 to 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, where he motivated service teams about wine to deliver exceptional guest experiences. Returning to Walt Disney World, he opened Wine Bar George in The Landing at Disney Springs, the only wine bar in Florida led by a Master Sommelier. 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; his efforts are wine lists that are distinct to his restaurant’s culinary offerings, and widely reviewed as exceptional in every way.

After running several restaurants in Ithaca, New York, Cedric Nicaise was looking for a new direction. His journey into the realm of wine began at Charlie Palmer’s flagship restaurant Aureole and flourished during his tenure at Eleven Madison Park (EMP), where he grew his expertise as a wine director and later as director of operations. Cedric’s contributions coincided with EMP’s remarkable achievements, including earning Three Michelin Stars, ranking #1 on “World’s 50 Best Restaurants,” winning the James Beard Award for “Outstanding Service” in 2016 and consistently receiving the Wine Spectator’s “Grand Award” from 2015 to 2020. In 2022, Cedric collaborated on opening The Noortwyck with Chef Andy Quinn. Complementing Quinn’s distinctive cuisine, which focuses on a new American menu spotlighting New York producers and purveyors, Cedric created a list with a diverse and impressive wine selection. He says his personal wine interests continue to parallel what he likes to feature on his wine list: Burgundy, the Northern Rhône and Champagne. The Noortwyck hosts an ongoing series of wine dinners featuring an intimate multi-course meal 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.

Originally from New Holstein, WI, Stevenson started working in a diner at age 14 and followed his passion to culinary school at the Culinary Institute of America (CIA) at Hyde Park. After graduation, he turned his focus towards the beverage sector. At 23 years old, he became a Certified Sommelier from the Court of Master Sommeliers and is currently participating in Diploma-level testing with the Wine & Spirit Education Trust. His proudest accomplishments include helping Ever Restaurant in Chicago achieve Two Michelin Stars in a mere four months and pursuing his dream of being a fine dining sommelier at the young age of 19. Stevenson currently oversees the wine program at Auro at Four Seasons Resort Napa Valley. Under his stewardship, Auro’s wine list has expanded to 475 labels and a curated inventory of over 2,000 bottles. While offering a strong emphasis on local varietals, he also plans to expand the restaurant’s global reach, always ensuring each bottle is stored at the perfect temperature for exceptional service. In building and refining the extensive yet highly curated list, he ensures the assortment complements the restaurant’s elevated cuisine by Chef Rogelio Garcia.