During the meals throughout the weekend, IPNC maîtres d'hôtel will share a selection of current and IPNC library wines with you. These individuals are distinguished sommeliers and wine directors who donate their time to ensure our guests experience the finest service. Please feel free to ask them about the wines. Our thanks to them for their outstanding efforts on behalf of this event.
Shown below are the maîtres d'hôtel of the 2011 IPNC. 2012 maîtres d'hôtel will be selected this coming spring. If you are interested in being a sommelier at the 2012 event (new or returning), please submit an application (see above link).
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TYSAN DUTTA, The Herbfarm (Woodinville, WA)
Maître d'Hôtel CaptainTysan Dutta's attraction to the restaurant industry began at a young age. Early travel as a child to disparate parts of the world including Europe, Asia and the United States started a love affair for great flavors and foods. After graduating from Vassar College, Tysan's burgeoning passion for Pinot noir brought her to Portland, Oregon where she ran wine programs at Oritalia, The RiverPlace Hotel and most notably The Heathman Hotel where she worked for many years collaborating with French Master Chef and James Beard Award winner, chef Philippe Boulot. Tysan migrated to Seattle four years ago to serve as sommelier at the legendary restaurant, The Herbfarm. Tysan went on to manage Fonté Café & Wine Bar, which was recently mentioned as a new and notable wine bar on Food & Wine's "The Tasting Room" blog. Since 2003, Tysan has served as an educator for the International Sommelier Guild and sat on the Board for the International Pinot Noir Celebration, where she has led wine service for the past five years. |
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ERICA LANDON, The Heathman Restaurant & Bar (Portland, OR)
Maître d'Hôtel CaptainErica is both an instructor for the International Sommelier Guild, where she shares her passion and excitement about wine with her students, and the Wine Director for some of Portland’s top restaurants including The Heathman, Bluehour and clarklewis. She began her wine career on both sides of the Willamette Valley from the top of Mt Hood at Timberline Lodge's Cascade Dining Room to the heart of Oregon's wine country at The Ponzi Family's Dundee Bistro where she managed the wine programs and dining room. Erica was Sommelier for one of Portland's top restaurants, Ten 01, which received the Best of Wine Spectator Award of Excellence under her supervision. Erica has been a long-time IPNC Maitre d’Hôtel and served as a member of the IPNC Board of Directors for many years. |
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SAVANNA RAY, Wildwood Restaurant (Portland, OR)
Maître d'Hôtel Captain
A native Oregonian, Savanna Ray started her career in the restaurant business as a busser at historic Besaw's Café in NW Portland in 1997. Her love affair with wine began in 2004 with a bottle of Didier Dagueneau Pur Sang. She decided to enroll in classes with the International Sommelier Guild and received her pin in May of 2007. Savanna has been the sommelier at several of Portland's hottest restaurants including Mother's Bistro, Lucier, Tabla, and ten 01. She is currently an instructor for the International Sommelier Guild and is lead sommelier at Portland's Wildwood Restaurant. Savanna is honored to be an IPNC Maître d'Hôtel for a fifth time this year. |
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KRISTEN YOUNG, RN74 (Seattle, WA)
Maître d'Hôtel Captain Kristen Young is a Captain at Michael Mina's RN74 in Seattle, WA. After moving to Seattle in 2001, she served at prominent Seattle restaurants such as Campagne and Nell’s, developing her passion for fine food and wine. Previous to her work at RN74, Kristen was Director of Wine at The Waterfront Seafood Grill and opened Tilth Restaurant with Chef Maria Hines, overseeing the wine program and front-of-house operations. Kristen holds oenophilic accreditations from both Court of Master Sommeliers and International Sommelier Guild, as well as a Bachelor’s in Business Administration from The University of Toledo. Miss Young was recently named ‘Sommelier of the Year’ 2011 by the Washington State Wine Commission. Kristen is also proud to participate as part of the Sommelier team for both Taste Washington and the International Pinot Noir Celebration and is also a judge for Seattle Wine Awards. |
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CHRIS BERRY, The Dundee Bistro (Dundee, OR)
After graduating from The Evergreen State College in 1997 with a degree in forestry and sustaineable agriculture Chris Berry returned to Oregon and began working in the Cascade Dining Room at Timberline Lodge. This was where his wine education began through weekly staff tastings and frequent visits to wineries in the Willamette Valley. At the time, the wine program at Timberline was focused on Northwest wines so this was where he first fell in love with Oregon Pinot Noir. After seven years at the lodge and a couple years downtown working for McCormick & Schmick's, Chris made his way to the valley to work closer to the wine industry. He has been working for the Ponzi family at the Dundee Bistro since 2004. "Everyday I have the chance to meet and interact with many different people in all aspects of the wine industry so this has been an invaluable experience. This has been an outstanding place to pursue an education in wine, which led to my participation in the International Sommelier Guild's Diploma Program. I thoroughly enjoy everyday in the valley discovering new wines and sharing them with others through the Bistro's wine program." |
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MATT BERSON, Secret Society (Portland, OR)
"Nine years I've served wine at this fête And done things I may live to regret Like drinking Grand Cru From out of a shoe A vintage I'll never forget" |
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KEN BOLICK, JORY at the Allison Inn & Spa (Newberg, OR)
You’ll find Ken at The Allison Inn & Spa’s JORY restaurant where he is Sommelier and Assistant Manager. JORY’s wine list is the recent recipient of the esteemed Wine Spectator’s Best of Award of Excellence and includes over 700 wine selections—including 125 Oregon Pinot Noirs dating back to the 1994 vintage. A true Renaissance man with a degree in American literature, you can find Ken’s nose in a book, a glass of wine, or a simmering sauce. He is honored to attend IPNC as a maître d'hôtel for a second year. |
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TOM CHAMPINE, Vino Paradiso Wine Bar & Bistro (Portland, OR)
Hailing from Detroit Michigan, Tom Champine was not exactly raised in wine focused family. His passion for wine grew from his love for entertaining, and sharing with friends around a table. This enthusiasm drove him to earn his certification with the Court of Master Sommeliers. Tom has had the privilege of serving as Manager and Sommelier at Vino Paradiso Wine Bar and Bistro since 2005, and also currently performs Distribution Sales and Market Development for Raptor Ridge Winery. |
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KEN COLLURA, Andina Restaurant (Portland, OR)
Ken Collura has been wine director/sommelier and floor manager at Andina Restaurant in Portland since 2005. Andina serves both classic and nuovo-Andean Peruvian dishes in seven separate dining spaces throughout its three-floor atrium building in the Pearl District. The restaurant averages 300-to-600+ covers per evening, and live music plays in the Bar Mestizo every evening. Andina's wine list showcases bottlings from around the world with particular emphases on Chilean, Argentinian, and Spanish offerings. The list has won Wine Spectator "Award of Excellence" accolades each of the last five years. Prior to coming to Andina, Ken was head sommelier for nine years at Bern's Steak House in Tampa, FL. Bern's is recognized as having the world's largest wine list, with over 500,000 bottles in stock and 6500 labels being offered. |
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JACKIE COOKE, Vin et Pain (Calgary, AB Canada)
It was 1998 when Jackie decided she wanted to pursue a wine career after spending a month exploring the wine regions of the Pacific Northwest and California. In 2002, Jackie earned her sommelier diploma at the Dubrulle Culinary Institute in Vancouver. Since then, she has held various positions in the wine industry; cellar worker at Tinhorn Creek Winery, sommelier at Mission Hill Winery, sommelier at Bearfoot Bistro in Whistler and International Sommelier Guild instructor. During this time, she took the opportunity to travel to wine regions in Italy, France, Spain, USA, and Canada. Presently, Jackie resides in Calgary where she operates Garage Wine Mechanics, a wine consulting business, and is the president of the Calgary Sommelier Society. Also, she is very excited about a new restaurant project she is developing with two other partners – target date; late 2011. |
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KINN EDWARDS, del Alma (Corvallis, OR)
Biography coming soon. |
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JESSICA ENDSWORTH, Odom - Southern Distributors of Oregon (Portland, OR)
Jessica's journey began in St. Charles, MO (the town Lewis and Clark began their expedition) as a restaurant brat. She then spent five years in the Chicago dining scene and finished her degree in journalism and marketing at Columbia College Chicago. After a trip out west, she was lucky to land a position with Maysara winery and Jimi Brooks in McMinnville which began her ultimate migration to Oregon. After one year, she began an Oregon-Washington boutique distributorship specializing in local, craft wineries. The company had a good run for five years and then Jessica sold the distributorship in September of 2009. She then began working for the Odom-Southern Distributors of Oregon as a portfolio manager for Moet Hennessy. Jessica's focus is industry education, as well as account, menu and brand development for Odom-Southern and Moet Hennessy. |
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KYLE GARTLAN-CLOSE, Raincity Grill (Vancouver, BC)
Kyle Gartlan-Close is extremely excited and honoured to be participating as a Maître d'Hôtel for the first time at the IPNC 2011. Kyle presides in Vancouver, British Columbia, where he oversees the wine program at Raincity Grill, a truly iconic West Coast restaurant with a wine list dedicated exclusively to the Pacific Northwest, focussing on British Columbia, Oregon, and Washington. Under Kyle’s supervision, Raincity’s wine list has received numerous accolades, including a gold from the Georgia Straight Golden Plates 2011 as the city's top BC wine list. Kyle completed his sommelier diploma with the International Sommelier Guild in 2009 under the tutelage of Barbara Philip (MW), and has developed a palette for all things food and wine through extensive travel of Europe and the Western US. |
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COLBY HAYDEN, Multnomah Athletic Club (Portland, OR)
Colby Hayden was literally born into the hospitality industry as the son of native Portland restaurateur and consultant Bill Hayden. Colby began working in the industry at the age of twelve. Colby was involved in opening and running over twenty restaurants and catering companies before heading to the University of Oregon where he received a BS in Business. After graduation, his desire to learn and grow in the industry led him to the Multnomah Athletic Club as a Private Dining Captain in 2009 where he successfully facilitated over 650 events. He currently is the Restaurant Manager of the Multnomah Athletic Club’s prestige’s Men’s Bar working alongside James Beard award winning chef Philippe Boulot. |
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JESSICA HERETH, Olympic Provisions Southeast (Portland, OR)
Jessica Hereth fell into wine accidently while on a Hawke's Bay tourist wine excursion. Seduced by the variety and complexity of their Sauvignon Blancs, restrained Bordeaux blends, and an unctuous dessert Gewurztraminer, one thing was for certain: there was more to wine than the swill of her college years. Immediately hooked, she sought to reconcile the difference between Old and New, and soon became enamored by the obscure and natural. Years later, she'll be found pining for Movia and Selosse, and has sommelier certification to give her street credit. Currently Jess works as floor manager and sommelier at Olympic Provisions Southeast (or OGOP as they call it) in Portland Oregon. |
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BRYAN HILL (Seattle, WA)
Bryan Hill was formally schooled in accounting and hotel management, and technically educated in viticulture and enology. He successfully served as General Manager and Wine Director at Seattle's Campagne for four years. His keen interest in wine earned Campagne many accolades such as Wine Enthusiast Magazine's "Restaurant Wine Award" in 1995 and the Wine Spectator "Award for Excellence" three years in a row. In addition, Gourmet magazine in 1997 named his wine program the "Best in Seattle". Bryan demands gracious and intelligent service from his wait staff, which led to praise and recognition from publications such as Conde Naste, Esquire, The Atlantic, Gourmet magazine, Seattle Magazine, Northwest Best Places, and the Zagat Guide. As a previous co-owner of Brasa Restaurant, Bryan created a diverse, extensive wine list, which contributed greatly to Brasa being recognized by Food & Wine and Gourmet magazines as one of Seattle's top tables in 2000. He is a permanent member of the Northwest Palate magazine wine tasting panel and recently was a guest wine tasting panel member for Bon Appetit. Bryan is enjoying travel and looking forward to his next exciting and fulfilling adventure in the wine business. Photo courtesy of Andrea Johnson. |
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JACK HOTT, Castagna & Café Castagna (Portland, OR)
Jack Hott has worked in the restaurant industry for more than ten years in various capacities. Most recently, his interests have led him to his current position of sommelier at Castagna restaurant in Portland. Jack has crafted a wine list of small, artisan producers who make wines both pleasing at the table and expressive of their places of origin. |
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JEFF LINDSAY-THORSEN, RN74 (Seattle, WA)
Sommelier Jeff Lindsay-Thorsen’s passion for wine and fine cuisine has taken him around the world in pursuit of the ancient art and craft of winemaking. He has worked the harvest in Burgundy, New Zealand, Washington and Oregon. In 2007 Jeff took his passion to the next level founding WT Vintners and is currently crafting small lot, single vineyard wines in Woodinville, WA. Joining the team at RN74 Seattle and working with celebrated Wine Director Rajat Parr represents the next step in his pursuit of all things vine. Jeff has had the opportunity to work alongside several of the Pacific Northwest’s best chefs, restaurateurs, and sommeliers while honing his craft. His resume includes a laundry list of Seattle’s top restaurants in including Cascadia, and James Beard Award winning Lampreia and Cafe Juanita. Jeff Lindsay-Thorsen holds an "Advanced Sommelier Certification" from the Court of Master Sommeliers and a Sommelier Diploma from the International Sommelier Guild. In 2008, he won the Pacific Northwest Super-Regional Best Young Sommelier Competition and competed as a finalist in the national competition hosted by La Chaine des Rotisseurs International Food & Wine Society. He is amidst the rigorous process that is the Master Sommelier examination. |
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MEGAN MOFFATT, (Portland, OR)
Biography coming soon. |
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LEAH MOORHEAD, Aviary (Portland, OR)
Oregon native Leah Moorhead’s career in wine has taken her coast-to-coast. In New York City, Leah worked as an assistant sommelier at Del Posto and served as assistant manager and bartender at Wine Bar NYC. While at Jean Georges, she was trained in the traditional French fine dining style. Upon returning to Portland in 2007, Leah assisted Andina’s wine director, Ken Collura, and drafted bi-monthly wine articles for the restaurant’s newsletter. She continued her wine education both as a server at Tabla Mediterranean Bistro and also with Portland distributor Domaine Selections. Leah’s list at Aviary is heavily influenced by the wines of France and the Pacific Northwest. Photo Courtesy StarChefs.com |
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CHRIS MURPHY, Eddie Martini's (Wauwatosa, WI)
Chris Murphy is General Manager and wine guy of Eddie Martini's in Wauwatosa, Wisconsin. Recognized as one of Gourmet Magazine's top 40 restaurants in the country, Eddie's is the place to go for a stellar and memorable Wisonsin dining experience. Chris is respected for his professionalism and unwavering commitment to impeccable service. Chris and wife Liz have been a part of the International Pinot Noir Celebration for 17 years (and counting). This year, the IPNC is thrilled to host Eddie Martini's chef Jason Tofte and his wife Christina. |
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JEFFREY PASSEROTTI, Adam's Sustainable Table (Eugene, OR)
A native Ohioian, Jeffery Passerotti has been in the hospitality industry for most of his adult life. Starting in kitchens as a pastry chef and sous chef, then on to being a operations/general manager – always with a avid interest in the culture of wine. He has worked in almost all aspects of the wine industry including retail, wholesale, and as a restaurant buyer. He has been responsible for many successful wine programs in the Eugene area over the last 15 years and is a committed wine geek with a keen interest in Oregon and Europe, with a focus on the Pinot Noir grape. When not drinking, tasting, and buying wine you can find him on the golf course with dreams of the Senior Tour. |
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PHILLIP PATTI, Eugene Wine School (Eugene, OR)
Phillip J. Patti, Certified Sommelier by the Court of Master Sommeliers, began his career as a manager at one of Chicago's best retail wine stores. He then became a manager at the James Beard Award-winning Spiaggia Restaurant. In Oregon, he has worked at Amity Vineyards, Northwest Wine Company, Brittan Vineyards and Domaine Danielle-Laurent. He earned a "Vineyard Management Certificate" from the Northwest Viticulture Center in Salem. In Eugene, Phillip opened and managed Uva-a Wine Bar, and he now runs the Eugene Wine School. Phillip has traveled to France, Italy, Chile, and Argentina to evaluate wines and experience the terroir that produces them. |
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JESSICA PIERCE, Ned Ludd Restaurant (Portland, OR)
Jess Pierce was drawn to Oregon from Louisiana in 2007 by the dream of getting her start with wine in a famed wine producing region. She was seduced by Mt Hood, The Gorge, the beaches of the West coast and all of the wonderful folks in the Pacific Northwest. Jess wasn’t sure where her place was in the industry. Then she fell in love with Pinot Noir. Now Jess strives to continually learn and experience the grape, the process, the culture, the food and the people surrounding Pinot. Jess is the General Manager at Ned Ludd, An American Craft Kitchen in Portland, OR. She worked as a harvest intern at Brooks Winery for the 2010 vintage, and is a Certified Sommelier with the Court of Masters with a diploma from the International Sommeliers Guild. As a wine professional, Jess suggests listening to Purple Rain while drinking Champagne, and a glass of Riesling with Stop Making Sense. |
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PHIL PRATT, '21' (New York, NY)
Phil Pratt is the Wine Director and Sommelier at '21, an iconic New York City restaurant famous for its Grand Award-winning wine list , and wine cellars dating back to the days of Prohibition. He is a CIA graduate, and is affiliated with the American Sommelier Association and has studied with the Institute of Masters of Wine. Phil has also had extensive experience at some of NYC's top restaurants, such as Arcadia, The Post House and Windows on the World. He is also the co-founder of the Phil Pratt School of Wine in Williamsburg, VA. |
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LYLE RAILSBACK, Bar Avignon (Portland, OR)
Lyle Railsback was first seduced by the wines of the Oregon while obtaining a degree in fine art and has since worked at some of the top addresses in Portland and the Willamette Valley for food and wine. A brief stint in San Francisco led him down the dark path of European wine, mutatis mutandis, from which he hasn’t looked back. You can find him travelling the globe for his favorite importer promoting the wines of France and Italy, or at home in Portland at the inimitable Bar Avignon. His current obsession is the electrifying Morgon of Jean Foillard. |
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CHRISTOPHER SKY-WESTMORELAND, Little Bird Bistro & Le Pigeon (Portland, OR)
Christopher Westmoreland began his wine studies with the Northwest Wine Academy and worked with Vino Volo Wine Room in Seattle. Christopher relocated to Portland in 2009 and now works with James Beard Award winning Chef Gabriel Rucker's Little Bird Bistro. He is a Certified Sommelier with the Court of Master Sommeliers and is continuing his studies with the International Sommelier Guild's Diploma Program. "I am excited to be involved with the thriving wine and food community of Portland and the Willamette Valley and honored to be invited back to serve as an IPNC Maître d'Hôtel for a second time" notes Westmoreland. |
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DAWN SMITH, Café Juanita (Seattle, WA)
As a professionally trained chef, Dawn’s passion for wine emerged as a direct result of her experiences in the kitchen. The daughter of a chef mother, Dawn grew up in the restaurant business, which gives her unique and intimate insight into the guest experience. Dawn received her Culinary Arts Degree in Food Production and Hospitality Management from South Seattle Community College, earned a diploma level certification from the International Sommelier Guild, an Advanced Certificate from the Wine & Spirit Education Trust and is a Certified Sommelier with the Court of Master Sommeliers. Prior to joining Cafe Juanita, Dawn was the Wine Director and Sommelier for Heavy Restaurant Group’s Bellevue, Washington locations. She served as Assistant Wine Director and Lead Sommelier at Canlis Restaurant and was the opening Wine Director for Bin Vivant Restaurant in Kirkland. In 2009, Dawn was named Sommelier of the Year by Seattle magazine and was named Best Sommelier in the magazine’s Best of 2008 Reader’s Choice Awards. |
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DAVID SPEER, Red Slate Wine Co. (Portland, OR)
David Speer is the owner of Red Slate Wine Company, based in Portland, OR. He is a personal sommelier helping his clients create and maintain their wine cellars. David has been in the wine and hospitality industries for nine years working in restaurants, wine bars, retail shops, and wineries. He served as the first Adjunct Professor of Wine for Oregon Culinary Institute. David is a Certified Sommelier with the Court of Master Sommeliers and the International Sommelier Guild. He graduated from Western Culinary Institute with a degree in Culinary Arts. |
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TODD STEELE, Metrovino (Portland, OR)
Starting at age 14, Todd has held nearly every restaurant position. After 6 years in the kitchen, he realized that his talents were better suited to the dining room floor. He has since held front of the house positions at some of San Francisco’s top restaurants such as Aqua, and most recently, Farallon. In 2007, Todd moved to Oregon to work with his long-time friend Carmen Pierano at Nick’s Italian Cafe as Manager and Wine Director. In 2008, at AgriVino, Todd began working with the wine preservation system that he would eventually use at Metrovino where he is the Proprietor and Wine Director. |
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MICHAEL STILLER, Café Uncorked (Portland, OR)
Michael Stiller moved to the Willamette Valley 15 years ago, a heat refugee from Arizona. From the crush deck at Erath Vineyards, to managing one of the best dining rooms and local wine lists in the region, Michael has dedicated himself to Oregon Pinot Noir. Currently operating his own catering business, Mercenary Catering, he continues his passionate service of local food & wine. A slightly grizzled 8 year veteran of the IPNC volunteer Sommelier Team, Michael "Spats" Stiller loves the event, it's staff & guests, and the opportunity to taste and pour some of the world's best wines. |
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JOSHUA THOMAS, Prospect (San Francisco, CA)
Having worked his entire life in restaurants, Joshua Thomas realized his passion for wine after several years spent in the back of the house cooking. After establishing a firm understanding of what makes good food, Joshua took the next step in his career to seek out and learn all there is to know about wine. The more he learns the more he finds there is to learn. Joshua has just completed his International Sommelier Guild Diploma and plans to sit the Advanced course through the Court of Master Sommeliers this October. Joshua currently works in San Francisco as a Sommelier and Manager at Prospect, the sister restaurant to Boulevard. |
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JOSH WIESENFELD, Paley's Place (Portland, OR)
Biography coming soon. |
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JEFFREY WILSON, Laurelhurst Market (Portland, OR)
Jeffrey worked in restaurants for most of his life (aside from a few odd jobs such as Clown and Commercial Fisherman). Food, wine & spirits have played a major role in shaping who he is today. In 2003 he got his feet wet with sorting a little fruit, during harvest at Patricia Green Cellars. Since then he has worked each harvest with Patty and the crew and has been a full time employee since 2005. You may also find him at Laurelhurst Market where he does whatever they tell him to on any given evening. |