As our Senior Vice President of Strategy and Business Development, Maeve Pesquera is passionate about steering initiatives that place our people—consumers, associates, and partners—at the center of everything we do. While Maeve had long been involved in the wine industry, she never considered joining a winery. That all changed with a visit to DAOU Family Estates and a chance encounter with Georges Daou. “There was such a soul and a feeling there,” she said. “It kept pulling and tugging at me long after I left that day.”
Maeve stayed in touch with Georges and Daniel Daou. In time, the relationship deepened, ultimately resulting in an opportunity she could not resist—first as DAOU Senior Vice President starting in 2016, and today as Senior Vice President of Strategy and Business Development. Here, she has pioneered DAOU’s hospitality-first mentality; developed our best-in-class trade experience program; and collaborated on defining DAOU’s guiding principles. Maeve is also on the board of directors of the Paso Robles CAB Collective and the California Wine Institute. She is certified by the Court of Master Sommeliers, Wine & Spirit Education Trust, and Society of Wine Educators, and is a frequent speaker and lecturer on industry panels.
“None of us are here for a job—we are here because we are passionate about these brothers, these wines, and how we can have a positive impact on others,” she says. “It is with this in mind that I continue to help drive this region towards taking its rightful place on the world stage.” Prior to joining DAOU, Maeve was the national director of wine, beverage and culinary innovation at Fleming’s Prime Steakhouse & Wine Bar. In 2013, she earned the Breakthrough Innovator” Award from Hospitality Technology Magazine for her role in developing Fleming’s WiNEPAD, a groundbreaking digital wine experience for restaurant patrons. A Texas Native, Maeve began her love affair with wine and hospitality under the direct mentorship of world-renowned restaurateur, Tony Vallone. Maeve lives in Paso Robles with her husband Luis, a veteran chef. They reside on their family homestead, Milagro Ranch, where they grow wine grapes, olives and vegetables while raising chickens, sheep and five strong young men whom they hope will have the “soul of a lion”