FREE WEBINAR AND Q&A WITH BEVERAGE INDUSTRY LEADERS
Preparing to Transition from the Restaurant Floor: Entrepreneur Side Opportunities
COVID-19 has created a great deal of uncertainty in the sommelier community. Will restaurants open again? Will wine programs be the same? Will restaurants have space to have servers and sommeliers both working the floor? In this time of uncertainty, we have a tremendous resource – we have the asset of time. We can plan and decide on an end game. Whether a sommelier will transition this year or ten years from now, there needs to be a strategy and even if COVID-19 never happened, career planning is an important tool for everyone in the wine business.
Panelists include:
- Moderator: Geoff Labitzke MW | Director of Sales, Kistler Vineyards; Former Director of Fine Wine, Young’s Market Company; Former Imports Manager, Wine Warehouse
- Christopher Pappe | CRP Trade Solutions; Former National Sales Manager, Dutton Goldfield Winery; Former Director of Restaurants, Four Seasons
- Stephen Clapp | Consultant, Vinosmith and Wine.com; Former Food and Beverage Director, Bohemian Club
- Jennifer Estevez | Founder and President, OMVino; Advanced Sommelier Formerly at ress Club, RN74, Epic Steak, Michael Mina, Keiko à Nob Hill and Hashiri
- Andre Hueston Mack | Owner, Maison Noir Wines, Sons Ham Bar, VYNEYARD; Former Sommelier, Per Se
- Richard Phoenix | Wine Sales and Marketing Specialist; Owner, Phamily Wine; Former Wine Director, Tra Vigne
- Eugenio Jardim | Independent Educator and Sommelier Partner, Esprit de Champagne; Ambassador, Ernst Vineyards; Ambassador, Wines of Portugal; Former Wine Director, Jardinere
- Jon McDaniel | Founder, Second City Soil; Former Beverage Director, Gage Hospitality
- Cameron Hughes | Owner, Classified Cellars; Former Beverage Director and Sommelier, Cut by Wolfgang Puck, Beverly Hills
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RESOURCES
Wall Street Journal – With Restaurants in Crisis, Wine Pros Seek a Way Forward by Lettie Teague
