Kohler Food & Wine Presenters
PRESENTERS
Wisconsin and Minnesota State Manager – Kobrand Fine Wine and Spirits
Having determined at a young age that he loved food and hospitality, Judd embarked upon his career by working in the kitchens at Blackwolf Run and Whistling Straights as a high schooler. He also spent time traveling through Europe where he learned there’s much more to the culinary world than his mom’s Tater Tot Casserole. His time abroad expanded his palate and introduced him to fine wine, two passions that he’s cultivated ever since. Upon returning to the States in 2007, he switched gears to begin a lifelong career in the beverage industry with Edison Liquor (now Breakthru Beverage). He held various positions at Edison and Breakthru while receiving several accolades and accreditations, including Certified Specialist of Spirits, Certified Specialist of Wine, and WSET Level III. His continued interest in the beverage industry led him to his current role with Kobrand in 2018, where he embraces the challenge of educating people and breaking down misconceptions about fine wine and spirits.
In addition to his love for all things food and wine, Judd also enjoys spending time with his wife Jen, hiking with their chocolate lab Hootie, traveling, and playing basketball.
Fine Wine Specialist, Left Bank Wine + Spirits
David Armstrong brings more than 20 years of experience in hospitality, wine sales, and beverage management to his role at Left Bank Wine + Spirits, where he serves Sheboygan and Ozaukee Counties. His background includes leadership roles with acclaimed restaurants in Philadelphia and Memphis, as well as beverage program management for The Bartolotta Restaurants.
A certified wine professional through the Court of Master Sommeliers, David is passionate about connecting people to wine through education, hospitality, and thoughtful recommendations rooted in history, agriculture, and place.
5th Generation Cheesemaker – BelGioioso Cheese Inc.
Born in Cremona, Italy, and raised in Green Bay, WI, in America’s Dairyland, Sofia grew up with two different cultures. Her family’s heritage is deeply rooted in Italian cheesemaking, dating back to 1877 when her great-great-grandfather began producing provolone in San Giuseppe Vesuviano, Italy.
A century later in 1979, her father Errico Auricchio immigrated with his young family and began his American dream, BelGioioso Cheese in Denmark, WI. BelGioioso prides itself in traditional artisan cheesemaking techniques married with modern technology.
As a fifth-generation cheesemaker, Sofia is driven by “doing what is best for crafting the highest quality cheese.” This simple principle guides the decision-making process at BelGioioso, where “Quality Never Stops.”
Sofia’s love of food began at a young age, when she was taught how to make traditional focaccia and fresh pasta by her mother Patrizia, inspiring her culinary passion. Today, she shares her cheese knowledge, recipes and enthusiasm, while continuing the family dedication to Beautiful and Joyous art of cheesemaking, the Bel & the Joy of Bel-Joy-Oso.
In cucina, Sofia’s kitchen, cheese is always a part of the meal, with a slice, shred, or grate, adding plenty of joy to gatherings with friends and family.
Marketing Development – Sazerac
Tate Barber is an On Premise Sales Specialist with Sazerac, spending his time in bars and restaurants educating and working with bartenders to create effective and creative cocktails and features. His experience in the beverage industry includes several years working with both spirits and craft beer. He has a deep passion for the spirits and history behind them and is particularly interested in Bourbon, Tequila, and craft beer. Tate loves sharing his passion for these spirits through educational and engaging experiences directly with consumers.
Owner, Winegrower, & Winemaker – Roots Wine Co.
Born in Racine, Wisconsin, owner, winemaker, and winegrower Chris Berg didn't always know he wanted to make wine. In fact, when he graduated from the University of Kansas in Lawrence with a bachelor's in English, he wasn't sure what his future held as far as a career. Meanwhile his parents, Chuck and Dian Berg, had decided to relocate to Oregon from Illinois with the purchase of a manufacturing company in Tualatin. Chris soon followed and helped his parents at the plant as well as the other reason for the big move, which was to establish a small vineyard. In 1999 the Bergs planted seven acres of mostly pinot noir on the 20-acre property near Yamhill in the Yamhill-Carlton District of the Willamette Valley. Chuck and Dian built a small house on the vineyard, and Chris lived in Portland with his wife, Hilary, also a Jayhawk. The family's business closed its doors in 2000, and the Bergs found themselves full-time winery folk. In 2001 Chuck and Dian moved to the sunny locale of Wickenburg, Arizona, to be near Dian's parents. Chris and Hilary were then given the opportunity to move to the vineyard from Portland. And the rest is ... in the barrels. In 2002 the Bergs picked their first harvest of a whopping three tons, which were made into 72 cases of pinot noir. Today Roots produces approximately 5,000 cases annually. Wines include the flagship estate pinot noir, as well as several single vineyard-designate pinot noirs, sourced mostly from neighboring vineyards in the Yamhill-Carlton AVA. Roots' reserve pinot noir label, Racine, honors the town in which Chris was born. (The name means "root" in French.) And in an homage to one of Chris' favorite artists Paul Klee, Roots' second label, Klee, makes up the largest portion of the case production with 2,000 cases made annually. The artwork is their own adaptation of an obscure Klee painting.
Executive Pastry Chef – Kohler, Wisconsin
Raised in Toulouse, France, Chef Blouin began his pastry training when he was only 15 years old at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.
Chef Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants Le Richelieu in France and Didier de Courten in Switzerland.
In 2006 Chef Blouin returned to America to work at the Bellagio in Las Vegas under renowned Chef Jean-Philippe Maury. He served as a pastry chef at the Aria Resort & Casino, where he managed two locations of the Jean-Philippe Pâtisseries. In 2011 Chef Blouin joined Rosewood Mansion on Turtle Creek in the role of pastry chef. In August 2017, he joined Kohler Co. as Head Pastry Chef for Destination Kohler.
“Creativity and invention are my favorite parts of the pastry industry,” said Chef Blouin. “Creating a dessert that is unique and that guests truly enjoy is the art of pastry at its best,” said Chef Blouin.
Chef Blouin continues to follow global pastry trends and French pastry chefs, including culinary icons Pierre Hermé and Christophe Michalak, who have had a profound influence on him both professionally and personally. Visionary creativity drives Chef Blouin to construct adventurous and delectable desserts for his guests at Destination Kohler.
Midwest Director – Maison Ferrand
Victor Bouvier is the Midwest Director for Maison Ferrand. A native of Montpellier, France, Victor studied business in Warsaw, Poland and Grenoble, France before beginning his career in Paris with L'Oréal. He moved to the United States more than a decade ago to join Maison Ferrand and now calls Chicago home.
Victor oversees seven Midwestern states, sharing his passion for fine spirits and the distinctive Maison Ferrand portfolio. Raised in France’s deeply rooted wine culture, he developed an early appreciation for beverage traditions, while his work with Maison Ferrand has expanded that perspective into the world of artisanal spirits.
Master Blender and VP of New Production Development – Bardstown Bourbon Company
Dan Callaway is the master blender at Lofted Spirits, where he leads whiskey innovation and blending across the company’s growing portfolio, including Bardstown Bourbon Company, Green River Whiskey, and Lofted Custom Spirits. Known for his rare blend of creativity and technical mastery, Dan is widely recognized for redefining modern American whiskey through bold experimentation and global collaborations. A classically trained musician and Certified Sommelier, Dan’s path into whiskey was anything but traditional. He performed with the Louisiana Philharmonic and toured globally with the Hollywood Concert Orchestra before finding new creative energy in hospitality. Today, he channels that same artistry and discipline into crafting award–winning blends that challenge category norms while respecting tradition. During his time leading product development for Bardstown Bourbon, Dan has introduced a series of collaborative finishes and multi–mash bill experiments that garnered widespread acclaim. His work with producers like Amrut Whisky, Foursquare Rum, Amaro Nonino, and Château de Laubade helped the brand earn accolades including Icons of Whisky Global Brand Innovator of the Year (2025), the highest–rated American whiskey by Whisky Advocate (2024), IWSC’s Worldwide Whiskey Producer of the Year (2023), and more. He’s also developed standout blends for partner brands and clients within Lofted Custom Spirits, which provides end–to–end customization for contract distilling, aging, and bottling clients.
Dan was featured as an expert interview in a 2025 CBS 60 Minutes story following the life of a bourbon barrel. He serves as vice chairman of the Kentucky Bourbon Festival and as a judge in the International Wine and Spirits Competition, reinforcing his role as both a category innovator and respected steward of whiskey excellence.
Director of Distributor Relations and Education – Rombauer Vineyards
With over thirty years of experience in the wine industry, Alan Cannon has a deep background in sales and marketing that includes positions with wineries, wholesalers, retailers, and restaurants.
Alan joined Rombauer Vineyards in 1999, working in retail sales before moving to outside sales and eventually to the position of national sales manager, a role he held for 15 years. In his current position, Alan travels the nation educating distributors and consumers alike on the Rombauer brand.
A former member of the Society of Wine Educators, Alan became a Certified Wine Educator in 2000. He’s known for his wine knowledge and sharp wit (or so he says).
Midwest Regional Sales Manager
Krystyna Chambry is a Michigan native based in the southeastern region of the state. After graduating from Wayne State University in Detroit, Michigan, she began her professional career in hospitality management working for J. Alexander’s Restaurants and the Roberts Restaurant Group. These roles helped her to discover and explore her passion for wine. In her most recent role, Krystyna worked as an on-premise district manager in the fine wine division at Great Lakes Wine & Spirits in Highland Park, Michigan. Krystyna considers her role with Silver Oak to be the pinnacle of her career and is proud to represent the iconic family of brands.
Co-Owner & Global Ambassador – Au Bon Climat
Isabelle Clendenen is a second-generation co-owner and global ambassador for Au Bon Climat. She joined the winery in 2015 after completing studies in Japanese language and international communication, skills she has used extensively while representing the winery abroad, particularly in Japan.
Over the years, Isabelle has gained hands-on experience across tasting room operations, production, and both domestic and international sales. Working closely with the winery’s leadership team has deepened her understanding of Au Bon Climat’s philosophy and long-term vision. She is especially passionate about wine education and enjoys sharing the winery’s stylistic approach and thoughtful food-pairing traditions.
North American Ambassador – Bodegas Lustau
Steven Dragun is the North American ambassador for Bodegas Lustau and a leading advocate for fortified wines. He travels extensively across North America lecturing on sherry, vermouth, and advanced mixology.
Prior to joining Bodegas Lustau, Steven served as director of sales for New York Distilling Company and as regional brand ambassador for Angel's Envy. In 2016 he was named a Sherry Educator by the Consejo Regulador Vinos de Jerez, and in 2014 he won the U.S. edition of the Calvados Nouvelle Vogue competition. His work has appeared in publications including Difford’s Guide, Chilled Magazine, The SOMM Journal, and Sherry Journey.
Instructor – Yoga on the Lake
Megan Drevline has been a vital member of the Kohler Wellness team for over eight years, teaching yoga, guiding hikes, and leading nature-based wellness workshops. She aims to cultivate connection within her students and among the natural world. Megan approaches breathwork, yoga, and meditation through a lens shaped by her studies in anthropology and her work as a naturalist and circle leader.
Regional Sales Director – Prestige Beverage Group
Drew Eads brings over a decade of experience in the wine and spirits industry, combining deep market knowledge with a passion for discovering and sharing compelling wines.
In his role as regional sales director for Prestige Beverage Group, he oversees a multistate portfolio, guiding the growth and positioning of distinctive wines across the Midwest.
Drew’s approach is rooted in storytelling—connecting each wine to its place, its people, and its purpose at the table.
With a background spanning supplier strategy, key account development, and distributor leadership, he offers a unique perspective on how great wines move from vineyard to glass.
Master Sommelier and Estate Director – Heitz Cellar
Erik Elliott grew up in Philadelphia, Pennsylvania, and graduated from Temple University in 2013 with a bachelor's degree in business administration focusing on marketing.
After falling in love with hospitality and wine while working at Del Frisco's Double Eagle Steakhouse in Philadelphia, he sold everything he owned to move to Aspen, Colorado, to pursue his dream of becoming a master sommelier. Erik landed at The Little Nell, the world-renowned hotel and wine program at the base of Aspen Mountain. Erik spent six years in the James Beard-nominated wine program and worked his way up to become the lead sommelier. When The Little Nell would close each off-season, Erik would spend his time visiting the most esteemed estates throughout France, Italy, and Spain, honing his knowledge and appreciation for wine.
After his colleague Carlton McCoy Jr. accepted a position at Heitz Cellar following Gaylon Lawrence, Jr.’s acquisition, Erik felt that he still had more to learn and traded the mountains of Aspen for Napa Valley's vineyards. In 2019 he accepted a position as the estate director at Heitz Cellar.
With his background in hospitality and oversight of Heitz’s new Tasting Salon and Hospitality Center opening in 2022, Erik continually aims to reimagine luxury hospitality and the experience for guests of Heitz Cellar. “Our goal at Heitz Cellar is to move the wine industry forward by crafting the most elegant and balanced wines from sustainably farmed vineyards while enriching the lives of our guests through hospitality and service. We always remain in the service of others,” Erik says. In August of 2022, Erik’s dream was realized when he passed the Master Sommelier Exam on his second attempt.
Studio Manager – Bold Cycle
With a heart that beats to the rhythm of the ride and energy that lights up the room, Rod is a force who looks to provide unforgettable experiences. As Studio Manager, he bring an infectious passion for movement, music, and community that leaves every rider feeling stronger, more empowered, and better than when they walked in.
Known for his unmatched energy and magnetic presence, Rod believes in the power of connection, on and off the bike. Whether it’s your first ride or your hundredth, he’s here to push you, hype you, and celebrate every win along the way.
Rod’s perfect playlist is a blend of heart and hype. Favorites like “The Best Love Song” by T-Pain & Chris Brown and “Stay for It” by RL Grime & Miguel set the tone for a ride that’s as soulful as it is electric.
Come for the sweat. Stay for the vibe. Leave better than you came.
Chef de Cuisine – Whistling Straits®
A self-taught chef, Chef Ezekial Fitzgerald chose to build his culinary knowledge right in the kitchen instead of taking the traditional path through culinary school. He began as a line cook at Blackwolf Run® Restaurant nearly 15 years ago and worked at restaurants in Napa Valley, Elkhart Lake, and Milwaukee before his return to Destination Kohler. Chef Ezekial emphasizes local resources and enjoys incorporating fresh, seasonal produce into his creations. He joins Whistling Straits after having served as the chef for both The Horse & Plow and The Wisconsin Room.
Regional Sales Manager – Riedel USA
A Texas native, Jennifer Ford brings extensive experience in hospitality, beverage distribution, and wine education to her role at Riedel USA. Her background includes more than a decade working in restaurants and hospitality, followed by another decade in wine and spirits distribution, giving her a uniquely well-rounded perspective on the wine industry from both the service and supplier sides.
Since joining Riedel, Jennifer has focused on helping hospitality professionals and consumers better understand the relationship between glassware and wine enjoyment. Founded in 1756, Riedel is internationally recognized for pioneering varietal-specific stemware designed to enhance the expression of aroma, texture, and flavor in wine. Today, Riedel remains a global leader in performance-driven glassware, trusted by sommeliers, winemakers, and wine enthusiasts alike.
Jennifer is passionate about education and sensory experiences, bringing enthusiasm, expertise, and hands-on insight to every tasting and presentation.
North American Wine Director – Left Bank Wine + Spirits
A devoted Willamette Valley evangelist, Bill Gardner brings more than two decades of experience in wine wholesale and supply to his role at Left Bank Wine + Spirits, Wisconsin’s premier fine wine wholesaler. A Wisconsin native, Bill joined Left Bank in 2008 and has overseen the curation of the company’s domestic wine portfolio since 2021.
Bill believes every category of wine holds greatness when represented by its finest producers. For him, wine is an endlessly fascinating subject that intersects geology, geography, food, art, philosophy, religion, and history. Under his direction, Left Bank’s domestic portfolio has grown to feature many of the most exciting producers from California, Washington, Oregon, and Mexico.
Brewery Team Member – New Glarus Brewing Company
Ben Geisthardt has been a sales team member and field quality specialist for New Glarus Brewing Company since 2010. His role focuses primarily on sales through draught quality best practices as well as training distributor sales teams, retail accounts, and line-cleaning companies throughout Wisconsin. Prior to joining New Glarus Brewing Company, Ben owned and operated his own line-cleaning company. He is a United States Marine Corps Veteran (1999–2007) and served in Operation Iraqi Freedom (2003). Ben currently serves on the Brewers Association’s Draught Beer Quality Subcommittee and has contributed to the Brewers Association’s Draught Beer Quality Manual and Draught Beer Quality for Retailers.
Director of Wine Growing – Hamel
John Hamel leads wine growing at Hamel. He is committed to producing wines that reflect the character of the unique volcanic terroir defining Hamel’s estate vineyards.
John came to wine with a passion for organic farming and also a deep connection with the philosophies and practices of the Slow Food movement. He and his team apply a micro- terroir-based wine growing approach in which the vineyard and wine-making practices are adapted specifically to the volcanic soils across Hamel’s vineyards.
In addition to his work exploring the micro-terroirs of the Hamel estate, John has led the transition of the majority of its vineyards to dry farming and has instituted organic and biodynamic vineyard management practices under the conviction that these practices are a natural extension of the wine-growing program’s focus on achieving purity and balance in wine.
John resides in Sonoma with his wife and three children.
Whiskey Maker – J. Henry & Sons
Joe Henry Jr. is the second-generation whiskey maker for J. Henry & Sons spirits and third-generation farmer for Henry Farms. Joe grew up working on the family seed farm from a young age, instilling the importance of high-quality grains which has carried over into his whiskey making. Now Joe is the master blender for J. Henry and oversees all quality control of spirits, rickhouse management, and new product development.
Head Brewer – Goose Island Salt Shed Pub
Mike Jacobs brings over a decade of experience to the Goose Island Salt Shed Pub. As the Head Brewer, he specializes in recipe development, blending both new and traditional styles, and refining processes to deliver consistent, high-quality beer. His work has shaped the recipes behind numerous commercially released beers, including fan-favorite Big News Stout. A Certified Cicerone, Mike is passionate about making beers that are unique yet approachable, with an emphasis on balance and drinkability.
Beyond the brewhouse, Mike values the chance to connect directly with guests over a pint, sharing the inspirations behind his beers. When he’s not brewing, you’ll find him enjoying time with his wife and daughter, hanging out with his dog and cats, reading everything from sci-fi to nonfiction, or out on a run, having twice completed the Chicago Marathon.
District Manager – WI & MN
Kyle Lee is the District Manager for Wisconsin and Minnesota for The Duckhorn Portfolio. Responsibilities include managing sales execution, increasing distribution, sales team and trade education, hosting events, and facilitating growth of the Duckhorn Portfolio family of brands. After graduating college, where Kyle was a four-year letter winner on the university’s baseball team, he began a career in the wine industry as a sales representative for a distributor in Wisconsin. There he held multiple positions both on and off premises, and in fine wine management. With well over a decade of experience, Kyle’s many accomplishments include numerous performance recognitions and completion of requirements to become a certified specialist of wine in 2016. When not working, Kyle enjoys spending time on the lake or in the mountains, golfing, skiing, snowmobiling, and hanging out with family, including his wife, chocolate lab, and two young children.
Great Lakes Regional Sales Manager
Based in Chicago, Illinois, Rebecca Loewy is a Cincinnati native, half-Aussie, and devoted beverage enthusiast. A lawyer in a past life, she was always drawn to hospitality—once even confessing to her constitutional law professor that her favorite job was working as a cocktail waitress at a fine-dining Chinese restaurant.
Rebecca’s wine journey began in 2003, when she dove into formal wine education and landed a position at the esteemed Tasting Room in Chicago. She later joined premium Australian wine importer Old Bridge Cellars as national Australian wine educator, and went on to serve as the company’s Great Lakes sales director for nearly two decades, before joining the Vine Connections team as Great Lakes regional sales manager.
Rebecca holds a Sommelier Diploma from the International Sommelier Guild, an Advanced Certificate from the Wine & Spirit Education Trust, and is a Certified Sake Professional.
National Manager, Spirits Specialist – Frederick Wildman
Matt Lofink is the national manager, spirits specialist for Frederick Wildman, sharing his love of spirits, education, and brand culture across the country. With over 15 years in the beverage industry, Matt has become known for his cocktail creativity and deep spirits knowledge. His work has been featured in multiple publications, and under his leadership, his bar earned a James Beard Award for Best Beverage Program. Passionate about both tradition and innovation, Matt brings the spirit of Chartreuse to life through stories, events, and hands-on experiences that connect people to what’s in their glass.
Regional Sales Manager – Vintus
Aaron McManus is the Midwest division manager for Vintus wines. He has been with the company since 2022. He is the former wine director at the two-Michelin-starred Oriole Restaurant in the West Loop of Chicago. He came to wine by way of food. While studying at the Culinary Institute of America in Hyde Park, New York, he realized that he was less interested in long days in the kitchen and more passionate about the terroir and viticulture of grape juice. He has been recognized as Best Sommelier in Chicago at the Jean Banchet Awards in 2020 and for Best Food and Wine Pairing in the World by Travel + Leisure and Food & Wine in 2019.
Central Regional Manager – Ridge Vineyards
Maggie Moorhouse serves as central regional manager for Ridge Vineyards. Her approach is rooted in a genuine passion for wine and a commitment to sharing the stories, history, and craftsmanship that define Ridge.
Maggie brings more than 15 years of hospitality experience to her role, including the past decade focused specifically on wine. She holds the WSET Level 4 Diploma and is a Certified Sommelier through the Court of Master Sommeliers, credentials that reflect both her expertise and dedication to continued learning. Driven by curiosity and connection, Maggie is passionate about exploring new regions, meeting people, and deepening her understanding of wine.
Chocolatier and Production Manager – Kohler Chocolates
In just a few short years, Kirsten Nennig has established herself as a rising talent at Kohler Chocolates. Originally earning a degree in elementary and special education, Kirsten joined Kohler Chocolates with a focus on packaging. However, her attention to detail and willingness to embrace new challenges quickly caught the eye of the head chocolatier, who invited her into the kitchen within weeks.
Since then, Kirsten has become an essential member of the team, overseeing tastings, pairings, and product presentations, as well as leading the development and design of new confections. She also plays a key role in mentoring and training team members.
A lifelong Wisconsin resident, Kirsten enjoys spending time outdoors with her husband and son when she’s not crafting the next great Kohler Chocolates innovation.
Master Sommelier & National Director of Wine Education – Jackson Family Wines
Larry O’Brien has over 30 years of experience in the restaurant and wine businesses. His wine career hardly seems likely as it began as a teamster casual worker for a beer and wine wholesaler in Youngstown, Ohio. While the beginnings were humble, Larry earned opportunities at Bern’s Steak House in Tampa, Emeril’s in New Orleans and Orlando, and Station Casinos and Resorts in Las Vegas.
In 2010 Larry joined Jackson Family Wines, a career-defining opportunity. He travels extensively and works closely with Jackson Family’s distributor partners to deliver sales results for both retail and restaurant accounts.
Larry 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. In 2001 he became one of approximately 190 Master Sommeliers in the world and the first Master Sommelier in Florida. He has sat on the board of directors of the Court of Master Sommeliers. He has served as a judge for the Confrerie de la Chaine des Rotisseurs’ Jeuene Sommelier Competition at the national and regional levels. He has participated as a wine judge, with other internationally recognized experts, at the Star Wine International Wine Competition and the TEXSOM International Wine Awards, formerly the Dallas Morning News Wine Competition.
If he had the skill, Larry would give up all this wine drama for a chance to join the Professional Bowlers Association.
National Sales Manager – Evening Land
A veteran disciple of American wine, Darren loves building relationships through wine. Born in northern New Jersey and raised with strong Italian-Irish roots, he developed a deep respect and admiration for family and tradition. Food and wine drew Darren’s family together often, and it’s here where h fell in love with it’s power to connect family and friends. Having a head for numbers and a passion for art, Darren gained degrees in Finance and Art, but his passion for wine remained, always studying, collecting, drinking, and discussing wine with friends, many of whom were cooking in the iconic kitchens of nearby Manhattan. Then in 2007, by request of a friend hoping to pursue “serious enology in Brooklyn,” Darren quit his finance career to help open Red Hook Winery. Over the next six years, he immersed himself in every aspect of winemaking, eventually becoming Assistant Winemaker and General Manager. Eight years later he expanded his work to the west coast, from helping make wine in the iconic Napa Valley to representing California and Oregon Pinot Noir & Chardonnay through Failla Wines. With wine always as the catalyst, Darren's talent in building relationships continued to be his focus, leading him to manage wineries on a national scale. Now serving as assistant in production as well as National Sales Manager for Sandhi, Evening Land, Domaine de la Côte and Piedrasassi he is furthering his reach in the wine industry and beyond. Darren and his years of production experience, helped make the 2020, 2021, 2022 vintages for DDLC, Sandhi, Piedrasassi and Evening Land.
Director of Sales – Shafer Vineyards
Alicia Pappas is a fine wine professional with extensive experience representing some of the world’s most respected luxury wine brands. Throughout her career, she has partnered with distributors, retailers, restaurants, collectors, and hospitality teams across the Midwest and Mountain West, building meaningful relationships and helping consumers discover exceptional wines.
Today, Alicia represents Shafer Vineyards, one of Napa Valley’s most acclaimed wineries. Founded in 1978 in the Stags Leap District, Shafer has earned an international reputation for producing wines of extraordinary quality, including the iconic Hillside Select Cabernet Sauvignon. Through her work, Alicia shares Shafer’s commitment to meticulous vineyard stewardship, thoughtful winemaking, and the pursuit of excellence that has defined the estate for nearly five decades.
Alicia is passionate about helping wine enthusiasts deepen their understanding of what makes great wines truly special. She believes every bottle tells a story—of place, vintage, farming, and the people dedicated to crafting wines that reflect a unique sense of terroir. Whether leading seminars, hosting winemaker dinners, or conducting guided tastings, she blends technical knowledge with genuine enthusiasm to create memorable wine experiences.
Her expertise spans luxury wine sales, consumer education, distributor development, and hospitality‑driven storytelling. She enjoys connecting guests not only to the wines themselves but also to the history, vineyard practices, and winemaking philosophies that shape each vintage.
At the Kohler Food & Wine Festival, Alicia will guide guests through an exploration of Shafer Vineyards and the distinctive character of Napa Valley’s Stags Leap District. Through a curated tasting and discussion, she will offer insights into the vineyard, the wines, and the legacy that has established Shafer as one of California’s most celebrated wineries. Her goal is to inspire curiosity, foster connection, and create an unforgettable experience centered on the artistry and enjoyment of fine wine.
Portfolio Director – Left Bank Wine & Spirits
Michael Paré is a seasoned wine and spirits professional with nearly 20 years of experience in sales, brand development, and portfolio management. Based in Madison, Wisconsin, he leads business strategy at Left Bank Wine & Spirits, curating selections from regions like Tuscany, Japan, and France. A Certified Sake Professional and Riedel ambassador, Michael pairs deep industry knowledge with a passion for education and storytelling. Fluent in German and conversational in Italian and French, he brings a global perspective to wine and hospitality. His background in music composition adds creativity and clarity to every presentation, making wine approachable and inspiring for all audiences.
Fitness Trainer – Sports Core
Certifications: American Council on Exercise Personal Trainer, IMX Pilates Mat and Reformer Instructor, TRX Trainer, Kinesis Trainer, Advanced Cancer Exercise Specialist
Education: University of Wisconsin-Stevens Point
Specialties: Strength Training, Behavior and Lifestyle Change, Exercise Rehabilitation
Hobbies/Interests: Passionate about teaching fitness classes that include TRX, strength, cycling and Pilates. In my free time, I enjoy listening to music and making new playlists for my group ex classes. I like to bake, but I'd much rather watch my husband do the cooking.
Philosophy: For 35+ years I have shown how exercise is a joy, a gift, an opportunity. I want others to get to the point where they do it for the love of it, for empowerment, for destressing, for the health of it....not to lose ten pounds in 7 days. Exercise is as much physical as it is emotional. I strive to take the intimidation factor out of fitness by providing a personalized touch. Sometimes all you need is a little support and friendship to keep you motivated and accountable.
Chef de Cuisine – Lodge Kohler
Chef Paul Perez Guevara is a talented culinary leader with a passion for creating flavorful, comforting dishes that feel both refined and approachable. With more than five years of experience in luxury hospitality at renowned brands such as Four Seasons and JW Marriott, he has honed his craft in some of the industry’s most respected kitchens.
After two highly successful years as Head Chef of Horse & Plow in Kohler, Chef Paul is excited to bring his expertise to Taverne in the Sky at Lodge Kohler in Green Bay, Wisconsin. There, he is elevating the menu with a steakhouse focus complemented by Italian flair.
Guests can expect innovative takes on classic steakhouse favorites, inspired by Chef Paul’s global culinary experiences and his strong foundation in Italian cuisine. With an emphasis on fresh, locally sourced ingredients and thoughtful flavor combinations, Chef Paul is committed to delivering gracious dining experiences that consistently exceed guest expectations.
Winemaker, Creative Director, & Founder – Orin Swift Cellars
Dave Phinney, the creative force behind Orin Swift Cellars, has been breaking conventions in wine making for over 20 years, creating renowned wines like 8 Years in the Desert and Mercury Head. He’s also the creative force behind the breakthrough labels and the tasting room in St. Helena. He’s made a name for himself for both quality and originality.
Growing up, Dave was equally inspired in museums and skate parks. His interest in wine was sparked as a college student traveling in Europe. Back home in California, his passion led him to a job harvesting grapes, which slowly grew across the entire wine production process.
Orin Swift is named after his parents, combining his father’s middle name, Orin, and his mother’s maiden name, Swift. Dave’s vineyard-first approach sources quality California fruit, producing bold wines like zinfandel blends and Napa cabernet sauvignon.
In the Orin Swift tasting room, Dave has created an immersive experience, incorporating highly considered design details. Outside work, he travels with his family, gathering inspiration for future labels.
Brand Manager – Willett Distillery
Jennifer Richie is the brand manager for Willett Distillery. Her path to Willett has been shaped by passion, perseverance, and a long-standing connection to craft spirits.
With more than a decade of experience in the spirits industry, Jennifer is deeply committed to ethical production, craft authenticity, and the art of storytelling. Her whiskey journey began at Van Brunt Stillhouse in Brooklyn, New York, where she spent ten years as sales manager for New York City and of the state of New York. In true craft distilling fashion, her responsibilities extended well beyond sales—leading tours, hosting tastings, assisting in production, and making deliveries—giving her hands-on experience across every aspect of the business.
Chef de Cuisine – The Wisconsin Room
Tiffany Ringelstetter is currently Head Chef of The Wisconsin Room, having previously served as Sous Chef at Whistling Straits® Restaurant since 2022. She first discovered a love for cooking at a young age while cooking with her grandmothers. During high school in Suring, Wisconsin, Tiffany worked at hometown restaurants which inspired her to follow her culinary passion to Fox Valley Technical College.
She later came across The American Club® and Whistling Straits Restaurant while looking for an internship. Tiffany also completed an externship at Orchid Island Golf and Beach Club in Vero Beach, Florida.
After school, she returned to Whistling Straits Restaurant and worked her way through several areas before settling into the banquets department. Tiffany helped execute food and beverage operations during the 1999 Club Professional Championship; 2005 Palmer Cup; 2004, 2010, and 2015 PGA Championships; 2007 USGA Senior Open; and the 2012 U.S. Women’s Open. Over the past nine years, Tiffany has overseen food production in the main stage tents for Kohler Food & Wine.
French Category Specialist North Central – Kobrand Wine & Spirits
Benjamin Samacoïts-Etchegoin is a Bordeaux native and French wine professional specializing in Burgundy, Rhône, Champagne, and Alsace. With both deep regional roots and strong commercial expertise, Benjamin brings authenticity and precision to his representation of some of France’s most historic estates.
He holds the WSET Level 3 Award in Wines and earned a master’s degree in wine and spirits management from KEDGE Business School in Bordeaux, combining technical wine knowledge with strategic business insight.
In his role, Benjamin partners with leading restaurants and retailers across the U.S., conducting regional sales, educational seminars, staff trainings, and curated tastings. He is known for making classic French regions accessible while preserving their depth, heritage, and sense of place.
Passionate about terroir, craftsmanship, and storytelling, Benjamin connects tradition with today’s dynamic wine market.
Market Development Manager – Constellation Brands
With nearly 30 years in the adult beverage industry, Ryan Shepeard has built a career rooted in passion, storytelling, and connection. Whether it’s a boutique wine or a craft spirit, he’s driven by the history and character behind each brand—and he loves sharing those stories with others.
When he’s not working, you’ll likely find him on the golf course, relaxing with a well-made Manhattan, or getting lost in a good book. Ryan calls Wisconsin home, where he lives with his wife, Carrie, and their two golden retrievers, Daisy and Lucy.
Regional Director – Hundred Acre Wine Group
Andrew Strenk is the regional director for Hundred Acre Wine Group and joined the team in early 2025. He’s thrilled to represent one of Napa Valley’s most distinctive and compelling portfolios. A storyteller at heart, Andrew believes the greatest wines are not just tasted—they are experienced, shared, and remembered.
Prior to Hundred Acre, Andrew spent more than eight years working alongside Joe Wagner in a similar role, developing his belief that authenticity, passion, and relationships are the foundation of great wine brands. His own journey began years earlier in Chicago, working with Gibsons Restaurant Group fresh out of college, where hospitality first sparked his lasting love for wine. That passion matured into a career in wholesale with Winebow Illinois, where he sharpened both his palate and his perspective.
Andrew currently resides in Chicago with his wife and two young daughters, who inspire his curiosity and sense of adventure daily. When not savoring a great glass of wine, he can usually be found on Lake Michigan attempting to sail, squeezing in a round of golf, or planning his next travel adventure—with hopes of sharing all of it with his girls along the way.
Master Sommelier – Benvenusa
As a founder of James Beard Foundation Award-winning and Michelin-starred Frasca Hospitality Group, Bobby Stuckey is one of the most decorated and respected Master Sommeliers in the industry. A life-long “hospitalian,” over the course of four decades, Bobby has worked his way from busboy to award-winning Master Sommelier, restaurateur, winemaker, and cookbook author.
Before opening Frasca Food and Wine, Bobby worked in some of the most acclaimed restaurants in the country. During his five-year tenure as a sommelier at The Little Nell in Aspen, he helped lead the property to receive numerous awards for wine and hospitality, including Mobile Travel Guide’s Five-Star Hotel and Restaurant Rating, Wine Spectator’s Grand Award, and a nomination from the James Beard Foundation for Outstanding Wine Service.
In 2000 Bobby moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, he led the acclaimed restaurant’s team to earn the James Beard Foundation’s Outstanding Wine Service award and San Francisco Magazine recognized him as Wine Director of the Year. Under his direction, The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service (later renamed Outstanding Hospitality, thanks to Bobby’s suggestion when he accepted the award on behalf of Frasca Food and Wine in 2019). Bobby also met acclaimed chef Lachlan Mackinnon-Patterson, his future business partner, while working at The French Laundry.
After years of championing the region’s small producers and connecting countless friends and importers with its winemakers, Bobby founded Benvenusa alongside Lachlan Mackinnon-Patterson in 2023. The mission of Benvenusa is to import small Italian producers who, for the most part, have never been imported into the U.S. These artisanal producers represent what they have always loved about Friuli, and Italy as a whole — wines that are undiscovered yet cast a wide net of application and deliciousness. The hope is that Benvenusa is able to bring greater awareness to the great region of Friuli Venezia Giulia, and to other emerging wine regions within Italy, and celebrate the next generation of winemakers from these regions.
Benvenusa has a small portfolio of artisanal, truly micro producers who they believe are defining the next era of Italian wine. All of their producers farm less than ten hectares of vineyards, harvest by hand, and are driven by an earnest desire to make serious, compelling wines in often-overlooked regions.
Chef De Cuisine – Blackwolf Run Restaurant
Stephanie Van Oss brings over thirty years of culinary expertise and leadership to Blackwolf Run, where she oversees operations, including menu creation, financial controls, and team development.
Since joining Kohler as Sous Chef several years ago, Stephanie has elevated kitchen operations, implemented new processes, and improved team engagement. Known for her ability to inspire accountability and cultivate a professional kitchen environment, she challenges her team to achieve business results while fostering internal growth.
Prior to joining Kohler, Stephanie honed her skills over ten years as Executive Sous Chef at Holland Country Club, including other posts as Executive Banquet Chef at Hope College, Head Chef and Pastry Chef at the Belvedere Bed and Breakfast, and Head Chef Trainer for Ruby Tuesday’s West Michigan locations. Her diverse experience spans fine dining, large-scale events, and culinary training.
Studio Manager – Yoga on the Lake
Certifications: 500-Hour RYT, SUP Yoga, Registered Childrens Yoga Teacher with Trauma-informed focus, Soul Sculpt, Barre
Styles Taught: Vinyasa, Flow Hot, SUP Yoga, Gentle, and Children/Teen Yoga
Favorite Pose: Any one-legged balance, she loves to play with half-moon variations.
Favorite Playlist/Musician/Genre: Anything empowering to move the body and inspire the spirit.
What to Expect in Class: Connection of the mind, body, and spirit. Building heat from within to burn away anything that no longer serves you.
Hobbies off the Mat: Spending time with family and friends, being outdoors in all four seasons, anything she can do on or near water. Christine is the Studio Manager of Yoga on the Lake and co-leads our Yoga Teacher Training program.
Manager, Food and Beverage Operations—The American Club®
Joshua Wolter is a Wisconsin native and seasoned hospitality professional, currently serving as manager of food and beverage operations for The American Club, a historic hotel in Kohler, Wisconsin. Over nearly three years at Kohler, Wisconsin, his role has advanced from manager of The Immigrant Restaurant & Winery to his current leadership position at The American Club.
Prior to joining Kohler in 2022, Joshua built a dynamic career in Milwaukee’s luxury hospitality scene, serving as general manager and beverage director for the acclaimed c.1880 restaurant until 2018. He also held key management roles at The Pfister Hotel and worked as a hospitality consultant and contractor, specializing in refined dining experiences and exceeding guest expectations.
Known for a deep expertise in luxury cuisine, fine wines, and evolving cocktail trends, Joshua is equally passionate about creating exceptional guest experiences and leading high-performing teams. Outside of work, he enjoys gardening, hunting, fishing, and cooking at home. He lives in Milwaukee with his husband of over seven years, Cayden, and their two beloved cats.
Joshua looks forward to Kohler Food & Wine every year as another way to put Wisconsin’s booming food and beverage scene on the world map!
Chef de Cuisine – The Immigrant Restaurant
Trentin Wenninger is a dedicated culinary professional with more than eight years of experience in Kohler hospitality. He is known for his refined, ingredient‑driven cooking style and a philosophy rooted in simplicity—allowing high‑quality ingredients and precise technique to shine.
Trentin is passionate about incorporating wild, foraged, and sustainably sourced ingredients into his dishes, drawing inspiration from the natural world to create food that is both responsible and flavorful. His approach reflects a deep respect for seasonality, place, and thoughtful craftsmanship.
He began his culinary journey at LODGE KOHLER and has since developed a diverse background through roles at Taverne in the Sky and Colonial House. Today, Trentin plays an integral role at The Immigrant Restaurant, a four‑star dining destination, where he contributes to elevated, memorable guest experiences.
From training team members to helping shape seasonal menus, Trentin brings leadership, creativity, and integrity to every kitchen he is part of.
Midwest Market Manager – Cazcanes Tequila
Courtney Whitlock is the Midwest Market Manager for Cazcanes Tequila, bringing along 16 years of experience in the wine and spirits industry. Courtney has a passion for premium brands, especially Tequila and loves to share the authentic stories that make each brand unique. Outside of the industry, Courtney enjoys travel, sports, and live entertainment, and loves connecting people through great tequila and hospitality.
President & CEO – Two Estates Wine Collective
Dan Zepponi, president and CEO of Two Estates Wine Collective, brings a lifetime of wine industry experience to his leadership of Cuvaison in Los Carneros and Brandlin Estate on Mount Veeder. His connection to wine making began at age five, when he started helping at his family’s winery, ZD Wines, cofounded by his father, Gino Zepponi, in 1969. Growing up in the winery, Dan worked weekends and summers learning every aspect of the business, from vineyard and cellar work to lab analysis and operations.
Those early experiences shaped his belief that great wine begins in the vineyard and is built on care, quality, hard work, and integrity. While studying mechanical engineering at UC Berkeley, Dan expanded his experience at Domaine Chandon, where he oversaw crush operations. After graduation, he spent a decade at Delta Airlines, rising from engineer to general manager and gaining broad operational expertise that later informed his winery leadership.
In 1998 he returned to wine, joining Beringer Wine Estates, where he advanced to senior vice president of production and supply chain, overseeing North American viticulture, wine making, packaging, and warehousing for a distinguished portfolio of wineries. Dan later led the wine division of Mark Anthony Group, served as president of vintage strategies, and was a partner at West Coast Wine Partners. In 2016 he returned to his independent winery roots as president and CEO of Two Estates Wine Collective. Guided by a “root-to-wine” philosophy, Dan focuses on crafting wines that express the character of their appellations and estate vineyards while honoring the storied legacies of Cuvaison and Brandlin Estate.
Samantha Baker
Midwest Regional Sales Manager – St. George Spirits
Samantha Baker has represented the service industry her whole career with 12 years of experience in liquor sales, growing from representing distributors in Indiana to Midwest regional sales for distilleries. Based in Indiana, she oversees a six-state territory for St. George Spirits. Her favorite cocktail is a martini, specifically made with their Terroir gin and adding a lemon twist and olive, made at home by her husband, and enjoyed with their dog, Bodie. When not proudly waving the flag for St. George, Samantha enjoys crafting the perfect weekly menu to cook at home and celebrating her time off with a vinyl spinning and a book in hand.
Pat Kelly
Central Region Sales Manager – Far Niente Winery/ Nickel & Nickel Winery/ En Route Winery/ Dolce Winery/ Bella Union Winery
Patrick Kelly has been a wine professional for 30 years, representing worldwide luxury brands with a focus on California’s elite producers. Patrick began his wine career in Chicago, where he worked in the wholesaler arena, and over the course of twenty years has acquired valuable experience in both the retail and on-premise channels. Transition to the supplier channel afforded Patrick the opportunity to directly manage iconic producers such as Far Niente, Nickel & Nickel, Caymus, and Pine Ridge throughout the Central Region of the United States and to forge and solidify enduring relationships with both distributors and major accounts in the region. Patrick continues to live in Chicago with his family, where he maintains strong ties to both the community and the wine industry.
