Dru & Erin Allen | Proprietors - Compris Vineyard

Dru and Erin Allen are the husband-and-wife team behind Compris Vineyard, a 12.5-acre estate in Oregon’s Chehalem Mountains that they live on and farm themselves using thoughtful, sustainable practices. Together, they split their time between the vines, the cellar, and hosting guests, crafting small-lot wines that honestly reflect the character of their hillside. Equally important to them is using that work to support their wider community, partnering with local and national nonprofits so that the wines they make can be part of something larger than what’s in the glass.

Meet Dru and Erin at Edwin's Organix & Open Plan Kitchen at Forest Kitchen Design featuring Anomaly Vineyards and Compris Vineyard, The Collectors Gala & Live Auction, and The Grand Tasting.

Robin Anthony | CHEF & OWNER - PRIME FISH, OMAKASE EXPERIENCE BY PRIME FISH, AND PRIME FISH CELLAR

A 2026 James Beard semifinalist for Best Chef: Southeast, Robin Anthony has quietly built one of the most compelling sushi destinations in the American South with his Prime Fish empire.

When the Michelin Guide published its first South edition in 2025, Prime Fish and Omakase Experience by Prime Fish were the only sushi restaurants in the Carolinas recognized — reflecting what Anthony has built, and what he long believed Charlotte deserved.

Born near Bali, Anthony immigrated to the U.S. in 2013, settling in Charlotte after time behind Raleighs sushi counters. Self-taught, he honed his Japanese technique and Edomae tradition through disciplined practice and dining at Michelin-starred tables nationwide.

Finding a regional scene dominated by fusion, he built something rarer. Prime Fish opened in 2021 to immediate acclaim, sourcing premium fish from markets in Japan, Spain, and Denmark. In 2022, he added Omakase Experience by Prime Fish — an intimate six-seat counter with fish flown from Tokyos Toyosu market and 10- to 15-course tasting menus — followed in 2025 by Prime Fish Cellar, a sushi and wine/sake bar bringing the same sourcing philosophy to a casual setting.

Follow @PrimeFishCharlotte, @OmakasebyPrimeFish and @PrimeFishCellar

Meet Robin at the Omakase Experience by Prime Fish Restaurant Dinner featuring Skipstone and Sphaerics.

MICHAEL BADER | EXECUTIVE CHEF & OWNER - THE SPECKLED PEAR

With almost 30 years of culinary and food service management experience, Chef Michael Bader is passionate about supporting local farms and purveyors to deliver the highest quality dining experience.

Chef Bader recently opened The Speckled Pear in Fort Mill, a scratch-prepared foods market, restaurant, and wine shop. Before launching The Speckled Pear with his wife and business partner in December 2024, Chef Bader served as Executive Chef of La-Tea-Da’s Catering and provided consulting services to Universities and Corporations, traveling and supporting their culinary needs. He also offered exclusive private chef and catering services for the greater Charlotte area and Coastal Carolina.

Throughout his well-rounded career, Chef Bader has worked in countless kitchens, catered large 18,000+ person events, and worked as a private chef in the Hamptons. Other career highlights include serving as Executive Chef for Wells Fargo Corporate Dining and having the honor of hosting the Charlotte Wine & Food’s Kickoff dinner for more than 7 years. Chef Bader continues to grow and evolve his style, drawing inspiration from travel, influential experiences, and exciting events. He appreciates the importance of fostering relationships and partnering with local businesses to cultivate a long-needed food service operation within the community.

Chef Bader grew up in the US on both coasts, with his early childhood spent in New York and later years in Southern California. He and his wife Robyn live in the greater Charlotte area and have four children – three sons and one daughter. To connect with him, follow him on Instagram: @chefmichealbader and @thespeckledpear

Meet Chef Michael at the Tour du France Dinner at Petit Philippe featuring wines from Authentique Vin.

BRAIN BALL | Owner - Sphaerics

After a brief stint on Wall Street, Brian pursued his dream of working in the wine industry in 2010. For two years he travelled the world working with winemakers in Napa, Sonoma, Australia, and New Zealand to learn the craft of winemaking. In 2022, after a decade managing wineries in California, Brian founded Sphaerics with his wife, Laura Jones. Sphaerics is a winery dedicated to crafting world-class Chardonnay from sites of distinction in Napa and Sonoma that has burst onto the wine scene with accolades placing their wines among the benchmarks for top quality Chardonnays in the state.

Meet Brain at the Omakase by Prime Fish Restaurant Dinner featuring Skipstone and Sphaerics and at The Collectors Gala & Live Auction.

TODD BRENTNALL | CWS, WSET III, & REGIONAL MANAGER - THE SPIRE COLLECTION

Todd Brentnall, CSW, WSETIII is the Regional Manager for the Spire Collection since October 2013. The Spire Collection is a luxury driven division representing the artisan brands from the Jackson Family. As Regional manager, Todd is responsible for sales and marketing of the 26 brands under the Spire Umbrella concentrating on key markets while focusing on collector activation and on premise sales to further the awareness of this unique selection of handpicked brands.

Todd started his career in the financial industry at PNC Bank but found a passion for wine at a young age. In pursuit of this passion, Todd was able to train his palate and further his knowledge of wine through a variety of positions in the industry including consulting beverage selections for many top restaurants, management of top retail accounts and working as a key account specialist within a wholesaler in the Baltimore/Washington DC market. Continually a student of wine, Todd is currently studying for his WSET Diploma.

Meet Todd at the L’Ostrica Restaurant Dinner featuring The Spire Collection and The Collectors Gala & Live Auction.

Gene Briggs | Executive Chef - Legion Brewing

Chef Gene Briggs is a seasoned culinary professional with over 30 years of experience shaping Charlotte's dining scene. Originally from New York, he made a name for himself as the executive chef at Blue Restaurant & Bar before joining Legion Brewing in 2019, where he blends fine dining expertise with creative, beer-infused cuisine. Known for his innovative approach, his leadership and dedication have helped establish Legion Brewing as a top food destination in Charlotte.

Meet Chef Gene at The Grand Tasting.

Bernard Crate | executive chef - chapter 6

Born and raised in Fairfax, VA, and an alumni of JWU in Providence, RI, Bernard Crate has been working in the restaurant business since he was 15 years old. At the age of 21, Bernard realized his love for food and the restaurant business while abroad in Paris with his family. His experience in the culinary field includes Michelin-starred chefs Bryan Voltaggio and Jose Andres (minibar), staging at over 25 restaurants all over the East and Southern Coast, learning and networking with chefs of varying backgrounds.

A first-generation Lebanese-American, Bernard's fondest memories growing up revolved around food and family - helping his grandmother in the kitchen, helping with church dinners, and cooking for large holiday parties. Bernard made his way to Charlotte in May of 2020 and now serves as Executive Chef at Chapter 6!

Meet Bernard at The Champagne Brunch featuring Chapter 6 & Moët Hennessey USA.

edwin cruz | owner & head chef - edwin’s organix and OPEN PLAN KITCHEN

Chef Edwin Cruz started his catering and private chef company, Edwin’s Organix, over five years ago after working in the food industry for over ten years. Edwin’s Organix was born out of a passion for creating delicious meals and memorable conversations with patrons. Edwin attributes success in the industry to his love for experimenting with various foods and flavors to create an experience for all to enjoy. Edwin intentionally makes sure that the foods he prepares are locally and sustainably sourced. A significant part of the chef’s brand is his love and support of the vegan community. He specializes in creating authentic vegan meals and tries to take on an environmentally friendly approach in everything he does.

Like many in the food and hospitality industry, Edwin’s Organix slowed down during the early part of the COVID-19 global pandemic, but Edwin remained persistent in pursuing opportunities to connect with people by hosting live cooking videos on Facebook and Instagram, teaching people how to create healthy meals at home. Out of this pivot, Edwin began a partnership with Compare Foods, where he hosts a monthly virtual recipe challenge across their social media. Additionally, Edwin hosts a segment on the CompareTV channel where he teaches people how to cook different meals that reflect his Latino heritage. He also has partnerships with Charlotte Football Club creating match day recipes and the Latin American Coalition.

For many years, Edwin served as a guest chef creating theme-based menus for special events in collaboration with different restaurants, primarily at Poplar and 7th Street Market, and from time to time he has also partnered with breweries and other establishments. When not sharing recipes on local TV, hosting resident events at luxury apartments in uptown Charlotte, or creating Mexican-inspired coffees with Drip Joint Espresso Bar, Edwin can be booked for private dinner events both locally and in the surrounding states. Edwin puts a special focus on creating events that build community, elevate Latino culture, and inspire others that anything is possible if you are passionate.

To connect with Edwin, follow him on social media: @EdwinOrganix and @Chef_Cruze

Meet Chef Edwin at the Edwin’s Organix Dinner featuring Anomaly Vineyards and Compris Vineyard at Forest Kitchen Design and the Rosé Brunch.

CHRISTOPHE COURTEAUD | MID-ATLANTIC DIVISION MANAGER - VINTUS WINES

From Brive la gaillarde, France. Graduated from the prestigious Lycée Hotelier de Gascogne in Bordeaux with Culinary, Hospitality management and Oenology degrees. After an early career in Relais and Chateaux in France and Spain, relocated to the The US and settled in Austin TX and managed several country clubs in Florida and North Carolina. Since 2006 has been managing international import portfolios, and in 2012 joined VINTUS as their Mid-Atlantic Divisional Manager.

Meet Christophe at The Collectors Gala & Live Auction.

DANIEL FEHR | WINERY SALES MANAGER - ROMBAUER VINEYARDS

Although the first five years of his career were spent working in hotels, bars and restaurants, it wasn’t until Dan Fehr became general manager for Montagna Restaurant at The Little Nell Hotel in Aspen, Colorado that his passion for wine was fully ignited. “That’s when I went from simply tasting wine to understanding the business of wine, when I began developing wine lists and managing wine programs. I knew then that I wanted to be in the wine industry full- time.”

Dan came to Rombauer Vineyards in 2019 with over 15 years’ experience in food and beverage management at luxury hotels, both in cities and resorts. Dan began with a strong foundation, receiving a BS in Applied Psychology from Ithaca College and a Master of Arts in Food Management from New York University. Prior to The Little Nell, Dan’s impressive career trajectory also included successive management positions at the Four Seasons Hotels & Resorts in New York, Las Vegas and Carlsbad, CA.

He joined The Aspen Ski Company (operator of The Little Nell Hotel) in 2008. Dan eventually held positions simultaneously at that company’s Snowmass Club as food and beverage director and in the mountain division as general manager for multiple restaurants. In 2012 he became the opening director of food and beverage at Hotel Jerome, part of Auberge Resort. He followed this up as director of banquets for The Pendry in San Diego, operated by Montage Hotels & Resorts. After joining Rombauer Vineyards in 2019, having managed the Midwest and Eastern regions for nearly six years, Dan now manages Rombauer’s national business.

Meet Daniel at the Napa on Providence Restaurant Dinner featuring Rombauer Vineyards, The Collectors Gala & Live Auction, and The Grand Tasting.

LUDOVIC DERVIN | GENERAL MANAGER & SENIOR WINEMAKER - STAGS LEAP

A native of France’s Champagne region, Ludovic “Ludo” Dervin grew up surrounded by the people, culture, and vineyards that sparked his lifelong passion for winemaking. After initially studying microbiology, he returned to his roots and earned a degree in viticulture and enology from the University of Reims.

Ludo began his career as a “flying winemaker,” gaining hands-on experience in renowned wine regions across Greece, South Africa, and California, where he developed a deep appreciation for both Old and New World winemaking techniques. Drawn to Napa Valley, he relocated permanently in the mid-1990s, holding key roles at Piper Sonoma, Kendall-Jackson, Hartford Court, and later Mumm Napa, where he served as Head Winemaker for 17 years and led winemaking projects around the globe.

In July 2022, Ludovic joined Stags’ Leap Winery as General Manager and Senior Winemaker. Inspired by the historic estate, iconic Stags Leap District location, and timeless winemaking style, he is committed to continuing the winery’s legacy of producing gold-standard Napa Valley wines.

Meet Ludo at the Fig Tree Restaurant Dinner featuring Stags’ Leap Winery and The Collectors Gala & Live Auction.

SAM DIMINICH | OWNER & EXECUTIVE CHEF - RESTAURANT CONSTANCE & YOUR FARMS YOUR TABLE

Cooking is in Chef Sam Diminich’s lineage. Originally from Myrtle Beach, South Carolina, Diminich grew up in the restaurants of both his father and grandfather. After working his way through the ranks in his family restaurants and training with other local chefs, Diminich enrolled at the Culinary Institute of America where he graduated with a degree in Culinary Arts.

After honing his skills under the guidance of renowned Chef Georges Perrier at the acclaimed Le Bec Fin in Philadelphia, Diminich returned to the South, immersing himself in the culinary community of Charlotte. He worked alongside esteemed local chefs like Gene Briggs, Tom Condron, and Tim Groody, absorbing their expertise and refining his own culinary style. This dedication to continuous learning earned Diminich an appearance on the Food Network's "Beat Bobby Flay" in 2019, where he emerged victorious in a battle of Lobster Risotto, solidifying his reputation as a culinary force to be reckoned with.

Beyond his culinary achievements, Diminich has also been transparent about his personal journey with sobriety. He serves as founder and co-leader of the Charlotte chapter of Ben's Friends, a support group offering hope and fellowship to food and beverage professionals struggling with addiction and alcoholism.

Diminich's passion for local, seasonal ingredients is at the heart of his cooking philosophy. He aims to honor the natural flavors of his chosen produce, blending traditional and contemporary techniques to create a celebratory dining experience for his guests.

In 2020, Diminich launched "Your Farms Your Table," a farm-to-table meal delivery service that proved an instant success. This venture would eventually expand into events, personal chef services, community impact meals and ultimately a standalone restaurant. Named after Chef Sam’s daughter, Restaurant Constance opened in January of 2023 and has since garnered numerous accolades. Most recently, Chef Sam was announcement as a Semi-Finalist for the 2025 James Beard Foundation Award for Best Chef – Southeast.

When he's not in the kitchen, Diminich can be found spending quality time with his two children, Constance and Allan Grey, and his beloved rescue pit bulls, Sandy and Keller, learning to play the guitar, and traveling with his fiancée, Natalie.

We are thrilled to have Chef Sam’s support for a private event.

Eric Ferguson & Cat Carter | Proprietors - L’Ostrica

Chefs Eric Ferguson and Cat Carter are the proprietors and founders of L’Ostrica, an upscale yet approachable concept featuring seasonal tasting menus. The restaurant also offers a Chef’s Market with a curated wine selection and chef-prepared provisions for enjoying at home and a casual Sunday Supper whose theme changes weekly. Ferguson and Carter work side by side to develop and refine each of L’Ostrica’s menus, then collaborate with their team to refine them even further.

Eric, a classically trained chef, had a restaurant in Oregon Wine Country for nearly a decade, for which he earned a James Beard award. Prior to that, he worked at Michelin three-star restaurant Quince in San Francisco, as well as several well-known restaurants here in Charlotte. In between, he spent influential time working in the kitchens and fields of Umbria, Italy. These wide-ranging experiences greatly shaped his thinking. Cat also brings a wide range of experiences to the table, having grown up all over the world and in a bi-cultural home. She has had a dual career track, spending time in both creative and business pursuits, including: leading product and experience design initiatives; publishing a food magazine and working as a freelance writer; developing strategies for F&B brands; and developing and editing recipes.

They are both storytellers, using innovative dining as a platform for sharing the history, processes, and intricate techniques behind the dishes they create. They are proud to source many of their ingredients from local farms, producers, and purveyors. You can follow them at @Lostrica_clt and @lostrica_mkt.

Meet Chef Eric and Cat at the L’Ostrica Restaurant Dinner featuring The Spire Collection.

Monserrath Flores | Founder & Pastry Chef - CherryBerry Pàtisserie

Monserrath Flores is a pastry chef whose passion for desserts has blossomed into a remarkable career, fueled by treasured family recipes and a formal education in Gastronomy with a specialization in High Pastry.

Her training at prestigious culinary institutes, under the guidance of industry-leading chefs, has equipped her with expertise in both classic and modern pastry techniques. Beyond her degree, Monserrath holds four diplomas in High Pastry, European Pastry, Modern Pastry, and Mexican and European Bakery. She continually refines her skills through specialized courses, ensuring she remains at the cutting edge of pastry innovation.

With a focus on pushing boundaries, Monserrath masterfully combines time-honored techniques with innovative ingredients to create desserts that are both flavorful and visually stunning. Her distinctive style shines through in every aspect of her work, from the intricate decorations to the carefully selected flavor profiles and the technical perfection of each creation.

Throughout her career, Monserrath has distinguished herself by transforming simple ingredients into edible works of art. Her participation in galas with chefs from Vatel Club has provided invaluable opportunities to collaborate with culinary luminaries and further hone her skills.

As the founder of CherryBerry, Monserrath is dedicated to adding a special touch to every moment, transforming sweets into stories and bites into unforgettable journeys of flavor. Her signature lies in the fusion of unexpected flavors and impeccable presentation, ensuring that every dessert is a true masterpiece that evokes emotion and provides a complete sensory experience.

Meet Monserrath at The Collectors Gala & Live Auction.

jamie franklin | Eastern Region sales manager - VIK US

With a bachelor's degree in Chemical Engineering and an MA in Development Administration and Management, Jamie spent more than 25 years in international non-profit leadership, managing humanitarian demining programs across Africa and Southeast Asia, and later leading U.S. nonprofit operations and government business development initiatives.

Throughout this career, wine remained a growing personal passion. That interest ultimately evolved into a professional pursuit, beginning with WSET Diploma studies and followed by hands-on experience as a wine associate at Total Wine and later as part of Breakthru Beverage DC's Aspect Fine Wine division. In September 2025, Jamie joined VIK USA, where they now represent one of Chile's most acclaimed wineries.

Deeply passionate about wine-and VIK wines in particular-Jamie enjoys connecting with guests, sharing stories behind the wines, and engaging across markets through extensive domestic travel.

Based in Alexandria, Virginia, Jamie lives with their wife and daughter and, when not traveling, enjoys time at family sporting events as well as exploring local restaurants and wine shops.

Meet Jamie at The Collectors Gala & Live Auction.

Woody French | Co-Founder - 3 Keys Wine Distributors

Born and raised in Toms River, New Jersey, Woody French was shaped by his educator parents’ values of hard work, integrity, and perseverance. His mother was an elementary school teacher, and his father—a math department chair—became one of the winningest high school soccer coaches in the nation.

After high school, Woody moved to Charlotte, North Carolina, working in restaurants while attending King’s College. During that time, he and his high school girlfriend, April, began building the life they now share—26 years later, they are proud parents of two daughters, Shelby (25) and Sydney (21).

Woody quickly rose through the hospitality ranks, managing multiple restaurants before discovering his passion for wine. He transitioned into distribution, leading the Charlotte market and Domestic Portfolio for Dionysus Wine Distributors, then moved into National Sales for Anderson’s Conn Valley Vineyards in Napa Valley. After seven years of extensive travel, he returned home and co-founded 3 Keys Wine Distributors with Jami and Bryan Farris. Now in its eighth year, the boutique firm serves restaurants, retailers, and country clubs across North and South Carolina.

Committed to service, Woody has supported the HeartBright Foundation, serves on the Giving Kitchen Council—recently co-chairing a wine dinner that raised $125,000—and was honored to participate as a Big Wig for Carolina’s Breast Friends. He remains driven by connection—through family, wine, and community.

Meet Woody at The Rosé Brunch.

Michael Gardner | executive chef - charlotte city club

With years of experience at the Charlotte City Club, Michael Gardner has been successful in working his way up to becoming Executive Chef where he oversees both the a la carte and private and club event operations. Chef Michael has always been loyal to Charlotte City Club since graduating Johsnon & Wales University in Charlotte in 2006. Upon graduating, Chef Michael began his career at the Charlotte City Club as the Assistant banquet Chef where he excelled in the role to being promoted to Banquet Chef in 2010, managing and handling the preparation and execution of all club and private events. He maintained steady career growth throughout his time at the Charlotte City Club to become Executive Sous Chef in 2012 to then ultimately where he is today, Executive Chef in 2021.

Meet Michael at the Charlotte City Club Restaurant Dinner featuring Melka Estates.

Alex giles | anchor, reporter - WBTV

Lamont Scott, and the protests that erupted after the death of George Floyd. Alex has covered his fair share of North Carolina storms too, traveling to the mountains for winter weather coverage, and driving to the coast to cover hurricanes. In the midst of the intense 2020 presidential campaign, Alex also had the opportunity to interview President Joe Biden and Vice President Kamala Harris.

In addition to shooting, writing and editing nightly stories about the issues that impact the citizens of North and South Carolina, Alex also works with the CMPD Crime Stoppers program to put together weekly stories highlighting criminal activity in Charlotte. He also serves as a member of the CMPD’s Crime Stoppers Board.

When he’s not working, Alex loves running, hanging out with friends, and spending time with his family. He and his wife, Alexis, got married during the coronavirus pandemic. Even though he deals with deadlines on a daily basis, Alex considers planning a wedding during such a tumultuous time one of the most stressful things he’s ever done. Alex and Alexis live in Charlotte with their dog, Poppy, and welcomed a new baby boy named Jordan into the world in August 2021. Alex LOVES Tar Heel basketball and football and tries to watch every game he can. That can be difficult when he is working nights! Alex is always looking for new friends and new story ideas!

We are thrilled to have WBTV’s Alex Giles & Nia Harden as our Grand Tasting emcees!

Caitlyn GILLETTE | LUXURY DIRECTOR, MID-ATLANTIC - TREASURY WINE ESTATES

Caitlyn Gillette, CSW, WSET, is the Divisional Manager for the Luxury portfolio at Treasury Wine Estates, representing an exceptional collection of worldrenowned estates including DAOU Vineyards, Frank Family Vineyards, Stags’ Leap Winery, BV, Etude, Beringer, and Penfolds. Rooted in Charlotte, North Carolina, Caitlyn brings the welcoming spirit of the South to every experience she curates—pairing genuine hospitality with the elevated refinement expected of the world’s most iconic wineries.

Known for her gracious presence and her gift for storytelling, Caitlyn hosts luxury wine dinners that blend elegance, warmth, and connection. She brings each estate’s heritage and craftsmanship to life, creating immersive moments that celebrate both the wines in the glass and the people around the table.

Before joining Treasury Wine Estates, Caitlyn played a key role in shaping the growth of DAOU across the MidAtlantic. She led the introduction of ultraluxury wines—including the acclaimed PATRIMONY—and partnered with renowned restaurant groups to elevate the winery’s presence in influential markets. Her career reflects more than a decade of leadership in luxury wine, premium sales strategy, and expertly crafted consumer experiences. A proud graduate of Johnson & Wales University Charlotte, Caitlyn earned her degree in Beverage Management and has continued her education with certifications including Certified Specialist of Wine, WSET Level 2, and Introductory Sommelier through the Court of Master Sommeliers.

Bringing together her Charlotte roots, her passion for hospitality, and her deep industry expertise, Caitlyn creates meaningful, memorable winedinner experiences—honoring the art of winemaking and the joy of shared conversation over extraordinary bottles.

Meet Caitlyn at the Fig Tree Restaurant Dinner featuring Stag’s Leap Winery, The Collectors Gala & Live Auction, and The Grand Tasting.

Troy Guard | Owner & Executive Chef - TAG Restaurant Group

Born and raised in Hawaii, Chef Troy Guard has lived and worked across the globe, beginning his storied career in San Diego at the Omni La Costa Resort and Spa. Guard moved back to Maui at the age of 21 where he met his mentor, Chef Roy Yamaguchi at the Kahana Bar and Grill. Under the tutelage of Yamaguchi, Troy traveled across Asia, opening multiple restaurants over a span of eight years in Hong Kong, Singapore and Tokyo. While in Asia, Guard had the amazing opportunity to set off on his own and work at two of the finest hotels in the world, The Peninsula in Hong Kong and Raffles in Singapore. Guard reconnected with Roy, landing in New York to open Roy’s New York in the Downtown Business District and eventually moved on to the prestigious TAO Uptown. Guard moved to Denver, CO in 2002, and helped modern-Mexican Chef Richard Sandoval open hotspot Zengo in Riverfront Park before joining the kitchens at Nine75 and Ocean with real estate development mogul Jim Sullivan. Guard now splits his time between Denver and Houston.

Guard opened his first restaurant, TAG, on Denver’s Larimer Square in 2009 which led to his opening of Mister Tuna, Crazy Love Pizza, TAG Burger Bar, Lucky Cat, TAG Raw Bar, Big Wave Taco, Sugar Mill, Tiny Giant Sushi, Rado Burgers, Grange Food Hall and FNG. Today, TAG Restaurant Group operates six concepts across eleven locations, including the boozy breakfast hotspot HashTAG, the quick-casual, build-your-own bowl concept Bubu, the bold Mexican favorite Los Chingones, the chic cocktail bar Done Deal, the neighborhood hangout TAG Burger Bar, and the show-stopping modern steakhouse Guard and Grace. While the concepts vary wildly, throughout you will find evidence of Troy's Hawaiian roots as well as special global touches, creatively woven into the menus.

Guard has numerous accolades and awards to his name including being voted Best Chef in Denver, awarded one of the Top Steakhouses in the Nation with Guard and Grace, named one of the “Great Regional Chefs of America” by the James Beard Foundation, named Bar & Restaurant Expo’s 2023 Chef of the Year and honored by the MICHELIN Guide as a recommended restaurant with Guard and Grace. Always giving back to his community, Guard is very active in local and national philanthropic efforts, including participation in a variety of cultural and charitable events throughout the country.

We are thrilled to have Chef Troy’s support for a private event & feature him at our Collectors Gala & Live Auction.

SARA GUTERBOCK | JAPANESE BEVERAGE SPECIALST & EDUCATOR

Sara E. Guterbock, CBS, ISS, ASP, JSA Sake Diploma, CS, CWE, DipWSET is a Sake Educator with Sake School of America. She is also the National Educator & Key Account Specialist for Mutual Trading Company, the United States’ most prestigious importer of fine Craft Sake, Spirits & Beer from Japan.

Sara is a Certified Sommelier (CS) through the Court of Master Sommeliers, a Certified Wine Educator (CWE) through the Society of Wine Educators, and received her Diploma in Wine & Spirits (DipWSET) through the Wine and Spirits Education Trust in London, England, in 2012. In January of 2017, Sara became a limited number of Level 3 Sake Educators for the WSET, worldwide, and in 2019 she completed the Advanced Sake Professional (ASP) course, in Japan, with John Gauntner!

In 2014, Sara was among the first groups of people in the United States to be qualified as a Kikisake-Shi, or International Sake Sommelier (ISS) through Sake School of America & The Sake Service Institute of Japan. In 2018, she became one of the first 4 people in the USA to earn her Diploma in Sake from the Japan Sommelier Association (JSA). These qualifications have been particularly meaningful to Sara, as she spent time living in Japan as a high school student and grew up in a family that placed great emphasis on learning and experiencing the Japanese language and culture. Becoming proficient in Sake has united Sara’s passion for the beverage industry with her life-long love of Japan, its people, traditions, and cuisine.

In 2016, Sara began teaching the Certified Sake Advisor and International Sake Sommelier courses with Sake School of America. She now facilitates these certifications as well as the WSET Sake Qualifications & Japan Sommelier Association’s International Sake Diploma Course in the Southeastern United States. Sara devotes a tremendous amount of energy to introducing people to the complexities and beauties of Sake and its unmatched ability to pair with food. She has developed a proven system to improve distribution, market-share, sales and understanding of the Sake category for distributors, on & off-premise accounts, their staff & consumers alike. Since 2018, she has promoted these techniques with the Japan External Trade Organization, JETRO, all over the USA. Sara is hopeful her ongoing efforts will continue to spread awareness and interest for Sake in the USA & beyond!!

Meet Sara at the Hello Uncle and Uncle’s Restaurant Dinner featuring Kikusui Sake Brewery at Blue Door, The Sake 101 featuring Yume Ramen Sushi & Bar, The Collectors Gala & Live Auction, and The Grand Tasting.

Mike GuzmÁn | bEVERAGE DIRECTOR & OPERATOR - BLUE DOOR

Mike Guzman is an accomplished hospitality professional with over 14 years of bartending and leadership experience across major cities including Las Vegas, San Diego, Denver, and Charlotte. Known for his creativity, precision, and dedication to world-class service, Mike has opened and led programs at high-profile venues such as Guy Fieri’s Vegas Kitchen & Bar and Vanderpump Cocktail Garden for Caesars Entertainment.

As the Bar Manager and Creative Director at Blue Door Cocktail Bar in Charlotte, Mike blends classic technique with innovative concepts, drawing inspiration from American cities and cultures to craft immersive cocktail experiences. His accolades include being named a 2024 Global Finalist in the Flor de Caña Sustainable Cocktail Challenge, one of the USBG Presents World Class Top 30 U.S. Bartenders in 2023, and a National Finalist in the Lucid Absinthe Cocktail Classique. He also holds certifications from BarSmarts, the WSET, and the Society of Wine Educators.

Mike is passionate about team development, thoughtful hospitality, and raising the bar for cocktail culture through education, sustainability, and storytelling.

Meet Mike at the Hello Uncle and Uncle’s Restaurant Dinner featuring Kikusui Sake Brewery at Blue Door, The Sake 101 featuring Yume Ramen Sushi & Bar, and The Grand Tasting.

Nia Harden | Anchor, Traffic - WBTV

Nia Harden is no stranger to North Carolina. Prior to WBTV, she worked as a Morning Reporter for WRAL in Raleigh. Prior to her time at WRAL, she was at WXYZ in Detroit, Michigan, and KWTX in Waco, Texas. Nia is a regional Edward R. Murrow Award Winner and AP Award Winner. She’s also been nominated for an Emmy. Not only is Nia an experienced journalist, but she’s also a military wife and mother of two. Nia is from the Seattle area. She graduated from Virginia Union University. She enjoys fitness, and traveling and teaches indoor cycling.

We are thrilled to have WBTV’s Nia Harden & Alex Giles as our Grand Tasting emcees!

Michael hildbold | DTC Coordinator - Skipstone

eric hunter | TERRITORY MANAGER FOR NORTH CAROLINA - MOËT HENNESSY USA

Eric Hunter is a seasoned beverage industry professional with over 20 years of experience representing some of the world’s most iconic brands. For the past 15 years, he has been a key leader at Moët Hennessy, the Wines & Spirits division of LVMH, where he currently serves as Territory Manager for North Carolina.

Moët Hennessy is a global leader in luxury wines and spirits, with a prestigious portfolio that includes renowned houses such as Moët & Chandon, Veuve Clicquot, Dom Pérignon, Hennessy, Belvedere Vodka, and Glenmorangie. The company is recognized worldwide for its heritage, craftsmanship, and commitment to innovation within the premium and luxury beverage space.

Meet Eric at The Champagne Brunch featuring Chapter 6 & Moët Hennessey USA.

DJ Ivey | EXECUTIVE CHEF - Sea Level NC

With nearly three years at the helm of Sea Level NC, Chef DJ Ivey brings a grounded,heartfelt approach to coastal cuisine. DJ believes food is at its best when it’s simple, sustainable, and deeply personal. For him, it’s less about theatrics and more about sparking connection and evoking memory—values rooted in childhood moments spent cooking with his grandmother and a lifelong love of science.

Meet Chef DJ at The Grand Tasting.

Andres Kaifer | EXECUTIVE CHEF - CUSTOMSHOP HANDCRAFTED FOOD

From learning the basics from his mother to his first restaurant job at age 15 to graduating from the Culinary Institute of America, Andres Kaifer has committed his life to making every food experience an incredible one. Starting in Miami, he worked in esteemed restaurants before being called to the rich ingredients that make NC food so unique. First landing in Durham, Andres brought life to the menus at multiple restaurants before finding his way to Charlotte. In 2022, the opportunity arose to take over as Executive Chef and Owner of Charlotte's mainstay, Customshop, where he brought his culinary expertise, menu development and all areas of restaurant operations and management and recently earned a spot in the first ever MICHELIN guide for the American South.

Meet Chef Andres at the Customshop Restaurant Dinner featuring La Rioja Alta, S.A.

Shaun King | Chef de Cuisine - Uchi

Raised on the central coast of California, Chef Shaun King took an interest in global cuisine at a young age. His stepfather regularly traveled to Japan to train for Olympic trials in gymnastics and his mother performed tai chi demonstrations on the Great Wall of China, exposing his young mind to cultures and culinary inspirations from around the world. Having grown up on a farm, King’s mother preferred to source fresh produce and proteins from local purveyors rather than groceries, and he considers her example one of his greatest inspirations. At 13, a Japanese American master chef and grandfather of his best friend introduced him to French and Italian cuisine along with Japanese sushi-making techniques.

In his late teens, he worked at a variety of Japanese restaurants before moving to Las Vegas to accept the position of Chef de Cuisine at Chef Rick Moonen’s RM Seafood, where he ran the sushi bar. He found a mentor in Moonen, and it was there that he says he truly learned about fish sourcing and sustainability. Later, he joined Sushi Samba in Las Vegas as Executive Sous Chef and then moved on to open Bradley Ogden’s Root 246 as Chef de Cuisine. Next, Shaun spent some time as the Executive Chef at Martis Camp, a Lake Tahoe club voted “#1 private club in the nation” by Forbes Magazine, before moving to Chicago to become the Executive Chef of The Dawson. That restaurant group designated Shaun “Task Force Chef,” moving him from concept to concept to mentor chefs and teach them to run its kitchens efficiently. Shaun then oversaw the operations at PABU and the Mina Group’s Ramen Bar in San Francisco. In June of 2017, Shaun joined illustrious Momofuku as Executive Chef of Momofuku Las Vegas.

Shaun’s philosophy in the kitchen is all about what he calls R.O.H., or “return on happiness.” That means not only ensuring that his guests are delighted with their experience, but that his team on the ground is in the best possible place, mentally and physically, to make that experience happen. At the end of the day for him - food is food. If you don’t respect and take care of the people behind it, you’re left nowhere. It was that kitchen-as-a-community mentality that attracted him to Hai Hospitality, a restaurant group that he believes shares his values and philosophy on taking care of your team and that a positive environment creates successful outcomes.

Meet Chef Shaun at The Collectors Gala & Live Auction & The Grand Tasting.

MICHAEL LE | CHEF & OWNER - HELLO UNCLE AND UNCLE’S

For some people, you're either born into the food or restaurant industry, or it's something that you discover you want to pursue over time. For Michael Le, it was a mix of both. Originally from Philly, Le grew up living above his family's restaurant and became familiar with its mechanics at an early age. Le's curiosity drove him to relocate around the country to explore working in different kitchens, which eventually pushed him toward something beyond that.

Hello Uncle, Le's Southeast Asian pop-up, was born with the intention of helping a close friend in need—but it turned out to be exactly what Le needed as well. It grew a community of individuals who looked forward to a menu that kept their palates fresh and excited. Hello Uncle is currently transitioning into a permanent location, called Uncle's at Burial Beer Co. in Plaza Midwood.

Le brings the comforting aspect of the food to the table in his dishes while highlighting unconventional Southeast Asian flavors that often don't get the attention they deserve.

Meet Michael at the Hello Uncle and Uncle’s Restaurant Dinner featuring Kikusui Sake Brewery at Blue Door, and The Collectors Gala & Live Auction.

Ian Mccandless | CHef - Taco boy

connor Mcmahon | co-owner - fulldraw vineyard

TYLER MORGAN | SOUTHEAST RETAIL SALES MANAGER - AUTHENTIQUE VIN - T. MEUNIER IMPORT SELECTIONS

Tyler Morgan is the Southeast Retail Sales Manager for Authentique Vin, a fine wine importer representing terroir-driven, small-production French estates. He joined Authentique in 2025, bringing valuable distribution experience from Empire Distributors where he worked for nearly 10 years.

Tyler focuses on growing retail partnerships across the Southeast while connecting customers with authentic, thoughtfully curated wines from France.

Prior to joining the wine industry, Tyler worked in the specialty food industry starting in cheese and gradually working his way into wine. He sold cheese at multiple cheese counters, made cheese at Chapel Hill Creamery, and earned his CCP (Certified Cheese Professional) credentials through the American Cheese Society.

Meet Tyler at the Tour du France Dinner at Petit Philippe featuring wines from Authentique Vin.

Cherie Melka | Proprietor & Vintner - MELKA Estates

Having earned her degree in Microbiology at Northern Arizona University, Cherie Melka was ready to begin her working life, and California had always held a soft spot in her heart. After spending six years working as a laboratory technician for two medical microbiological companies, her interest in the science behind the process of making wine caused her to switch to another sector within her field. She was fortunate enough to have obtained a position with Ridge Vineyards in 1989. For five years, she ran the laboratory at Ridge Vineyards as the enologist, working under the direction of legendary winemaker Paul Draper. It was during this time, that she gained an in depth understanding of all things related to production. Participating in all the blending and tasting sessions refined her palate.

In 1991, she met the intern at Dominus Estate – Philippe Melka. They set out for Europe together and in 1994 she earned a diploma in French Studies from the University of Bordeaux III. Returning as newlyweds to California in 1994, she worked with Beaulieu Vineyards in Quality Control and then as Laboratory Manager with Silver Oak Cellars. While working at Silver Oak, she also co-founded Melka Wines and for several years managed both ventures. The time came in 2001 for Cherie to dedicate her efforts to the success of their company. She handles all things related to running the company – CEO, CFO, marketing decisions and sales strategies, but also participates in all aspect of the production of their portfolio of wines.

Meet Cherie at The City Club Restaurant Dinner featuring Melka Estates & Winery, The Collectors Gala & Live Auction, and The Grand Tasting.

Jose LUIS Navarro | US & Canada Export Manager - La Rioja Alta, S.A.

Jose Navarro grew up in Albacete, La Mancha, Spain—the land of famed Manchego cheese and Don Quixote. As the largest vineyard area in the world, La Mancha naturally fostered a deep connection to wine, which was part of every family meal. It was there that his father first instilled in him a love and appreciation for wine.

After earning a Master’s degree in International Business in 2009, Jose moved to Miami, where he worked with the Spanish Trade Commission, helping Spanish companies establish a presence in the U.S. He went on to pursue his passion for wine, working as a U.S. representative for Spanish wineries, with national-level wine importers, and as Head Wine Buyer for Florida’s third-largest retail chain, overseeing 27 locations. These roles provided him with a strong understanding of U.S. and Canadian wine laws and distribution systems.

In 2021, Jose began his current role as U.S. and Canada Export Manager for La Rioja Alta, S.A., one of the world’s most admired and award-winning wineries, where he continues to share his passion for the global wine industry.

He is currently a WSET Diploma candidate and has completed a degree in Winemaking at the University of California, Davis.

Meet Jose at the Customshop Restaurant Dinner featuring La Rioja Alta, S.A., The Collectors Gala & Live Auction, and The Grand Tasting.

CARLOS NEVAREZ| EXECUTIVE CHEF - NAPA ON PROVIDENCE

Chef Carlos Nevarez was born in Puerto Rico and raised in Miami, surrounded by Cuban influences his entire life. Prior to relocating to Charlotte, Chef Nevarez served as the executive chef at Soho House Austin and has gained extensive experience working at various renowned hotels and restaurants over his 25-year career in the culinary field.

His background in international cuisine allows him to incorporate diverse influences and techniques into the offerings at Napa Restaurant Group. In his leisure time, he enjoys spending time with family and friends, exploring new foods, and appreciating nature.

Meet Carlos at the Napa on Providence Restaurant Dinner featuring Rombauer Vineyards.

Larry o’brien, MS | national director wine education sales education - jackson family wines

Larry O’Brien has been sharing his enthusiasm for wine for more than 25 years through positions at restaurants across the country, as well as roles as a wine judge and board member of the Court of Master Sommeliers. O’Brien represented the United States in the prestigious international sommelier competition, Meilleur Sommelier du Monde Concours Mondial, in 2000 after winning the title of Best Sommelier in America earlier that same year. He has served as a judge for the Confrerie de la Chaine des Rotisseurs’ Jeuene Sommelier Competition as well as the the Starwine International Wine Competition and the TEXSOM International Wine Awards. He earned his Master Sommelier certification in 2001.

A dynamic speaker and educator, O’Brien demystifies wine while showcasing the entire Jackson Family portfolio in his current role as Jackson Family Winery Champion.

He is currently a WSET Diploma candidate and has completed a degree in Winemaking at the University of California, Davis.

Meet Larry at the Peppervine Restaurant Dinner featuring Jackson Family Wines and The Collectors Gala & Live Auction.

JAIME OROZCO | DIRECTOR OF SALE & MARKETING - ANOMALY VINEYARDS

Never having the intention of being in the wine industry, Jaime is celebrating his 24th year in the wine industry. After spending his first four formative years in a tasting room, he knew this was the industry he wanted to be in. People first mentality, with wine being the conduit for establishing long-term relationships. Jaime recently joined Anomaly Vineyards after a 9-year run at Staglin Family Vineyard, where his relationship with Charlotte Wine & Food began.

Meet Jaime at Edwin's Organix & Open Plan Kitchen Dinner at Forest Kitchen Design featuring Anomaly Vineyards and Compris Vineyard and The Collectors Gala & Live Auction.

RAJ PATEL | OWNER & FOUNDER - PATEL NAPA VALLEY

As a VP for a national financial firm, Raj Patel knows the importance of high-quality investments geared toward steady long-term growth. It’s a model that’s served him well in his finance career—and as the owner of PATEL Napa Valley. Raj was born in India’s Gujarat State and settled with his family in Northern California in the 1970s. He attended the University of California, Davis, where an internship at Robert Mondavi Winery stoked what would become a lifelong interest in fine wine.

Raj entered the finance industry after college, where he has worked in private wealth management and residential mortgage sales management, with a long-term goal to own a vineyard by age 55 in order to be able to produce his own Cabernet Sauvignon. But the advent of custom crushing—purchasing small amounts of fruit from established growers and producing the wine in other vintners’ wineries—in the early- to mid-2000s gave Raj the opportunity to realize his dream 15 years sooner.

PATEL Wines’ first release was 100 cases of a 2007 Cabernet Sauvignon. Robert Parker of The Wine Advocate reviewed the wine, scoring it a 95, and The Wine Advocate has scored the subsequent vintages at 94 or above. A successful follow-up was the introduction of a Right Bank Bordeaux-style red wine in 2010. Raj’s long-term goal was to add Bordeaux varietal wines from Napa Valley first-growth vineyards. “Our growth was always determined by our ability to source fruit that represents the hallmark of Napa Valley’s quality and expression in these varietals,” says Raj.

After years of research and cultivating relationships with growers, Raj was able to add five limited-production wines to the brand: a Rutherford Cabernet Sauvignon, a Coombsville Cabernet Sauvignon, a Coombsville Cabernet Franc, a Napa Valley Malbec, and a Napa Valley Sauvignon Blanc. Current total production is around 1,000 cases and sells out each year.

In 2017, Patel hired acclaimed consulting winemaker Julien Fayard to oversee the portfolio. Julien defined his winemaking style from working at grand chateaux in France such as Lafite Rothschild and Smith Haut Laffite and alongside renowned Napa Valley winemaker Philippe Melka, and now works with some of the most highly acclaimed and sought-after wines from Napa Valley. “Julien’s expertise in working with classic Bordeaux varietals and Napa Valley’s terroir is a perfect match for our long-term vision for PATEL wines,” says Raj.

For more information, visit Patel Winery.

Meet Raj at The Collectors Gala & Live Auction.

AARON ROBERTSON | DIRECTOR OF WHOLESALE, SOUTH - APERTURE CELLARS

Born and raised in Dallas TX, Aaron Robertson moved to Napa Valley over two decades ago to pursue a career in fine wine, working with some of the region’s most celebrated estates including Lokoya and Cardinale. His deep appreciation for Bordeaux varietals and his exceptional strategic insight in building and elevating luxury brands led him to Round Pond Estate, where he grew the winery’s presence from 3,000 to 43,000 cases nationwide, cultivating lasting relationships with collectors, accounts, and trade partners across the country.

As one of the early members of the Aperture team, Aaron joined in 2019 and now serves as Director of Wholesale for both Aperture Cellars and Devil Proof Vineyards, overseeing the Southern region while also playing a key role in shaping the brands’ national distribution strategy. Aaron has been instrumental in expanding the Aperture presence, now distributed in 26 states, and establishing a strong and thoughtful presence across premier hospitality destinations and collector markets in the U.S. and abroad.

Now based back in his hometown of Dallas TX, Aaron continues to travel extensively, leading tastings and dinners, building trade relationships, and championing the Aperture and Devil Proof portfolios across the country. When home, he enjoys spending time on the golf course or cheering on his two young daughters from the sidelines of their soccer games.

Meet Aaron at The Collectors Gala & Live Auction and The Grand Tasting. We are also thrilled to have Aarons support at a private event.

Justin Sing | Executive Chef - The Quail Hollow Club

Justin Sing has worked at Quail Hollow Club for 20 years, serving as Executive Chef for the past decade. A graduate of Central Piedmont Community College, Justin brings a deep commitment to culinary excellence and hospitality. When he's not in the kitchen, he enjoys spending time with his family and fishing.

Meet Chef Justin at The Collectors Gala & Live Auction.

SHUNSUKE TAKASAWA | PRESIDENT - KIKUSUI SAKE CO., LTD.

Shunsuke Takasawa is an Executive Officer of KIKUSUI SAKE CO., LTD., a sake brewery founded in 1881 in Niigata, Japan. He leads the company’s international business development and works to expand global appreciation of sake. A sixth-generation member of the founding family, he focuses on introducing the accessibility and diversity of sake to new audiences. Kikusui’s flagship products, Funaguchi and Kuramitsu, have each received two Gold Medals at the International Wine Challenge. At the event, he will introduce the distinctive character of Niigata sake and share the enjoyment of sake with guests.

Meet Shunsuke Takasawa at the Hello Uncle and Uncle’s Restaurant Dinner featuring Kikusui Sake Brewery at Blue Door, The Sake 101 featuring Yume Ramen Sushi & Bar, the Collectors Gala & Live Auction and The Grand Tasting.

HANNAH NEVILLE | OWNER & PASTRY CHEF - HONEYBEAR BAKE SHOP

Hannah is the owner/pastry chef of Honeybear Bake Shop. She studied Baking and Pastry Arts at The Culinary Institute of America in Hyde Park, NY and received her associates degree in 2010. After graduating, she worked at The Inn at Little Washington. She then moved to Vail, Colorado, and worked at Sweet Basil and The Sebastian Hotel. After her time in Colorado, she moved and found her home in Charlotte, NC. Since moving to Charlotte she has been the pastry chef at 5Church Restaurant Group, Big View Diner, and The Ritz-Carlton Hotel. She was furloughed from her job at The Ritz-Carlton when the pandemic hit.

That is when Honeybear was created; during her time of being furloughed she started baking more from home. She wanted to fulfill her dream of opening her own bakery. She started baking cookies, lots and lots of cookies. She decided that Charlotte needed a fun cookie bakery with unique fun flavors! Here we are today! Honeybear Bake Shop has been in business for two years. Honeybear Bake Shop has won Best Cookies in North Carolina by Yelp in 2021 and Charlotte Magazine BOB Award for Best Cookies in 2021 and 2022.

Try out HoneyBear at the Collectors Gala & Live Auction and The Grand Tasting.

CHARLIE REID | EXECUTIVE CHEF - CRAFTED PLATE

Charles (Charlie) Reid grew up in Fredericksburg, Virginia, and moved to Charlotte in 2004 where he attended Johnson & Wales University (JWU) as part of the first group of students to move through the Charlotte JWU campus. Upon graduating with his Associate's Degree in Culinary Arts and Bachelor's Degree in Food Service Management, he moved to Providence, Rhode Island where he earned his Master's Degree in Business Administration in 2010.

Chef Charlie then moved back to Charlotte where he worked as a Sous Chef at Upstream Restaurant for 2 years, honing his seafood butchery and preparation skills. After leaving Upstream, he went on to help launch The TIN Kitchen, a mobile food service and catering concept where he oversaw all culinary operations. This experience served as a catalyst for his love of small business and after leaving The TIN Kitchen, Chef Charlie went on to work at another Charlotte-based small business, Clean Catch Fish Market, where he served as store manager for 6 years.

Most recently, he launched his own small events and private catering company, Crafted Plate. His passion centers around using fresh, local, and sustainably harvested ingredients to create unique culinary experiences. Chef Charlie draws on 20+ years of experience in the food and beverage industry.

We are thrilled to have Chef Charlie’s support for multiple private events.

Perry Saito | Owner & Executive Chef - Dōzo

Growing up working under his father Takashi Saito, in his sushi bar in Murrell's Inlet, SC, Perry is a 4th generation restaurant industry worker. Having spent time in Charleston before moving to Charlotte in 2019, he has owned and ran the award winning food truck, Katsu Kart Sando Shop since 2021. More recently opening a new space in Wesley Heights. DŌZO Japanese-American Kitchen, is an izakaya inspired small seating restaurant drawing inspiration from his Mother's deep South Carolina roots, directed by the classic Japanese methods and techniques from his Japanese father. Creating something truly different and exciting for Charlotte's ever-growing food scene.

Meet Chef Perry at The Grand Tasting.

Bruce & Leslie Schlernitzauer | PropRietors - Porcupine Provisions

Bruce Schlernitzauer, a Navy brat, is mostly from Massachusetts and Leslie is a Charlotte native. They met in college in Massachusetts and later Bruce went to Johnson & Wales in Cranston, RI in their advanced standing culinary program while Leslie received her MBA from Boston University. In 1994, they arrived in Charlotte and two years later opened Porcupine Café on East Boulevard. After closing Porcupine Café, they opened Porcupine Provisions, becoming one of Charlotte's top caterers. In June of 2020 they launched Gathered, a twice monthly delivery basket filled with carefully curated local lovelies from the catering team behind Porcupine Provisions.

Leslie serves on several boards including Charlotte Wine + Food, Council for Children’s Rights and previously served on the Advisory Board for Charlotte Concerts. They have two adult children (girls), Megan and Grace. When not cooking for a profit you will find them cooking for a cause every chance they get!

Meet Bruce & Leslie at the Porcupine Provisions Restaurant Dinner featuring Fulldraw Vineyard and the Porcupine Provisions Restaurant Dinner featuring Denali Estate and Paradigm Winery.

WILL STEPHENSON | EXECUTIVE CHEF - PEPPERVINE

In his role as Executive Chef of Peppervine Restaurant, Will Stephenson continues the tradition of creating progressive American cuisine through a refined and technique-driven menu, focused on seasonality and sourcing from local farms wherever possible.

A native of Brevard, NC, Will has been in the industry for seventeen years, honing his chops along the way at several notable restaurants in western North Carolina. Beginning in French and Creole cuisine at Hobnob in Brevard, he then moved to Gamekeeper Restaurant in Boone, a fine-dining establishment elevating the use of game. After working as a private chef at The Inn at Little Pond Farm, he moved to Bill and Anita Greene’s legendary Artisanal Restaurant in Banner Elk. He joined Peppervine upon opening, and has served as Chef de Cuisine since day one before taking on the role of Executive Chef.

Will lives in Charlotte with his girlfriend Kim and their three dogs, where they spend their time walking, eating, and supporting local restaurants.

Meet Will at the Peppervine Restaurant Dinner featuring Jackson Family Wines and The Grand Tasting.

TIM WALLACE | OWNER - The Wine vault

Looking for part time work, Tim started working at The Wine Vault in 1996 while getting his degree in Marketing and City Planning at The University of North Carolina at Charlotte. After moving to pursue a career in distribution, Tim was approached by the Owners of The Wine Vault with the opportunity to buy the store. Tim was able to take the small wine shop and turn it into one of Charlotte’s premier gourmet wine destinations.

In addition to growing the business, he has taken The Wine Vault’s role in the community and given back to multiple areas including UNC Charlotte, Time Out Youth, and Charlotte Wine, and Food. Tim focuses his time on continuing to build that desire to learn in all his patrons, making sure to offer wine education tastings, wine dinners, and plenty of the best wine and beer on the shelves.

Meet Tim at the The Champagne Brunch featuring Chapter 6 & Moet Hennessey USA and the Rosé Brunch.

MARY ANN TURRENTINE | DIRECTOR OF SALES & HOSPITALITY - PARADIGM WINERY

Mary Ann grew up in the mountains of North Carolina, and graduated with a degree in Agriculture Business from the University of Georgia. Following her passion for food and wine she moved to Napa in 2012, and in 2014 joined Paradigm as Director of Sales and Hospitality.

Meet Mary Ann at the Porcupine Provisions Restaurant Dinner featuring Denali Estate and Paradigm Winery, and The Collectors Gala & Live Auction.

Anthony Washington | MANAGING Director - DENALI ESTATE

With over 25 years of restaurant experience, Anthony Washington has a deep knowledge of the wine and hospitality industry. Anthony has traveled the United States working in culinary meccas from New York City to Charleston to New Orleans to Napa Valley. In 2008, Anthony was hired as Sommelier of the venerable Augusta National Golf Club to run their legendary wine program.

He spent the next seven years managing the Club’s extensive wine cellar focused on Bordeaux, Burgundy, Italy, and California Wines. His responsibilities included the planning and execution of beverage service for all of the Club's events including the Masters Invitational Golf Tournament, as well as working closely with the Club members on their personal wine selections, and collaborating with the Club's wine committee. Anthony also worked as Director of Hospitality for Erin Hills, host of the 2017 US Open Golf Course, where he managed food and beverage service for their multi-venue Golf Resort. Anthony has consulted many years for the US Open and the US Amateur Championship on their food and beverage program.

In 2015, Anthony relocated to Napa Valley, California to join the esteemed Sommelier team at the 3-Michelin-starred The French Laundry where he provided hospitality and sommelier services. Anthony still resides in Napa where he joined Denali Estate as Managing Director in 2026.

Meet Anthony at the Porcupine Provisions Restaurant Dinner featuring Denali Estate and Paradigm Winery and The Collectors Gala & Live Auction.

WILLIAM WILLIAMS | OWNER & EXECUTIVE CHEF - SEASONED PROVISIONS

William takes pride in creating memorable palates through his fresh approach to preparation, presentation, and quality taste.

For years, William has enjoyed bringing people together through his meals, believing that food is an essential part of life. His passion for hospitality inspired him to create meaningful culinary experiences for others.

In 2014, William founded Seasoned Provisions, a private catering company offering private chef services and cooking lessons. Since then, he has been proudly serving the Charlotte area, building a trusted and reliable reputation.

Through Seasoned Provisions, William translates each client’s vision into exceptional cuisine, ensuring every bite creates a lasting memory. He thoughtfully studies each event, understands each guest, and carefully curates outstanding service and a delightful overall experience.

William studied at Johnson & Wales University, one of the country’s top culinary schools, graduating in 2011. He became ServSafe certified in 2015 and began appearing live on television in 2017, showcasing his culinary expertise. Outside of the kitchen, William enjoys hiking, traveling, volleyball, and fashion.

Meet Chef Will at the Grand Tasting.

Greg Zanitsch | OWNER & EXECUTIVE CHEF - The fig tree restaurant

Some people are born into a profession. Others come to a career path later in life. Greg Zanitsch found his calling on the side of the road.

After graduating from the University of Cincinnati in December of 1990, the philosophy major saw a sign for the New England Culinary Institute while driving through Vermont. Having always had an interest in cooking and working in kitchens all through college he pulled over to take a tour. The rest is history.

Following graduation, Greg lived in Hawaii, Napa Valley, then Cincinnati, working in some of the most high volume, fine dining kitchens in the country. Two things that shaped his culinary style: the importance of high-quality ingredients and how to pair food with wine.

When it was time to get a kitchen of his own, he and Sara his wife whom he met while working as Sous Chef at Prima Vista searched for spots in Cincinnati, but nothing felt right. “My parents were living in Charlotte and called to say they’d seen a place we might like,” Greg says. “We got on a plane, flew down, walked in and fell in love with it.”

After a year of renovations to the historic Lucas House, The Fig Tree opened in 2005 with a wine list and menu of country European classics that have garnered awards from outlets including Charlotte Magazine and Wine Spectator.

Meet Greg at The Fig Tree Restaurant Dinner featuring Stags’ Leap Winery.

FeatureD PERSONALITIES