Kohler Food & Wine Presenters
PRESENTERS
Vice President of Key Accounts – Winebow
Over the last 30 years in the beverage industry, James Adam has been building acclaimed beverage programs, championing independent and family producers, and helping shape luxury wine and spirit brands. His work has taken him across the United States and spanned the globe—from Europe to South America, Japan, Mexico, and beyond—experiencing what makes each region and their beverages unique. From this global perspective, James’ core aspiration is to connect people with distinctive, authentic beverages and shape meaningful experiences rooted in culture, craft, and storytelling. At this year’s Wine Tasting from the Wild West of Washington seminar, James brings this understanding of home by showcasing the depth, diversity, and world-class quality of wines from Washington state.
Judd Adelman is the Wisconsin and Minnesota State Manager for 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.
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.
Chef/Owner – The Diplomat
Dane Baldwin has spent his entire career cooking throughout Milwaukee.
Unbeknownst to him, Dane would begin what would become a culinary career in the kitchen of Gil’s Café. Writing “ANY” on his application under “Position Applying for,” he began in the kitchen shortly after that.
Working hard to learn everything he could, Dane worked his way up quickly. Moving on to a line cook position at Bacchus, he then added the restaurant Carnevor to his resume when he became chef de cuisine before returning to the Bartolotta Restaurant Group, becoming the executive sous chef at Harbor House and then executive chef of Mr. B’s Steakhouse.
In August of 2017 Dane opened The Diplomat where he is the chef and owner. Recognized as a slightly buttoned up neighborhood restaurant, The Diplomat offers elevated American fare at its comfortably stylish lower eastside establishment.
Opening The Diplomat allowed Dane to continue to be a steward to the profession. He was a James Beard Semifinalist for Best Chef Midwest in both 2019 and 2020. In 2022 Dane won the prestigious James Beard Foundation Best Chef Midwest.
Dane credits his successes with a strong work ethic that was developed while working with his grandparents in their flower shop growing up.
U.S. Brand Ambassador
Blood Type: Marsanne
Born in the French Basque Country, Antton Bastianaaggi developed a passion for gastronomy, culture, heritage, and sports—values that shaped his path in the wine industry. After studying international business in Champagne, Antton pursued technical and commercial roles in renowned vineyards across France and beyond.
From Reims to Medoc, passing through Sancerre, Antton gained valuable commercial experience while working harvests in Champagne, Saint-Emillion, and Mendoza. These hands-on experiences deepened his understanding of wine making and different terroirs.
Since early 2024, Antton has had the honor of working with the Chapoutier family. A summer in the vineyards of Tain-l'Hermitage strengthened his respect for their craftsmanship and heritage. Now based in New York, he is excited to introduce American wine lovers to M. Chapoutier's exceptional wines, rich history, and values.
Antton looks forward to building lasting connections and sharing the passion, tradition, and excellence that defines M. Chapoutier.
Master Sommelier
Jesse Becker has over two decades of experience in nearly every aspect of the wine and hospitality industries in the United States. He serves as an ambassador to Germany's VDP and frequently writes about the wines of Germany and Austria. Jesse is the U.S. sales manager for Veritable Wines & Estates, an importer of premium German and Austrian wines, and brand owner at ROCKWERK Grüner Veltliner. Jesse resides in Chicago, Illinois.
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.
Roots Winery
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.
Cofounder and VP of Sales and Distribution – La Crosse Distilling Company
La Crosse Distilling Company was created by a group of four gentlemen who have a passion for spirits. With that passion, they had an idea to create some in the most environmentally sustainable way by working with specific, local, and organic farmers. Lee Berken is one of those founding members and manages the sales and distribution portion of the business. With more than 20 years of liquor distribution experience, Lee’s passion shines through in his ability to always keep people in the forefront, and his knowledge in this market is unmatched. You can find him on a weekend in the fall at his favorite place on earth—Lambeau Field—with a belly full of Wisconsin perch from the Friday night before the big game!
Midwest Regional Manager – Skurnik Wines & Spirits
Nick Bland is a versatile and experienced industry veteran. Since 2007, when he began managing one of his family’s wine stores in central Illinois, he has held a variety of key roles in the region, including positions at Tenzing and Wilson Daniels. In 2015 he assumed responsibility for the Midwest region for Eric Solomon’s European Cellars. Since 2019, Nick has managed the region for Skurnik Wines & Spirits, uniting his passion for high-acid, old-world wines with the deep history and knowledge found in multigenerational family businesses. He lives in Chicago.
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.
Dreyfus, Ashby & Co, Regional Manager
Paul Brown is a seasoned wine professional with 15 years of experience in the wine industry. Throughout his career, Paul has had the privilege of traveling to renowned wine regions around the globe, with a particular focus on France and Oregon, honing his expertise in the nuances of terroir and wine making traditions. Paul holds certifications from both the Court of Master Sommeliers and the Wine & Spirit Education Trust, further solidifying his knowledge and passion for the world of wine. His deep understanding of wine is complemented by a commitment to sharing his expertise and enhancing the appreciation of wine for enthusiasts and professionals alike.
Brand Champion – Four Roses
Joining Four Roses in 2020 as the events and sponsorships coordinator, Tucker Carper has recently been named the Four Roses brand champion. Born and raised in Kentucky, Tucker has known the bourbon scene for years and has become engrained in the distillery and all things Four Roses for the past four years. Since then, he has traveled across America to meet Four Roses fans from all over to share his passion and knowledge for our bourbons.
CSW and National Trade Sales Manager – Jarvis Estate
A glass of wine is an invitation to slow down and savor life’s moments. Christina Clark adopted this mantra early in her career, and for the past more than 20 years, has harnessed its power to turn curious wine drinkers into connoisseurs.
At Jarvis, the winery cave and 1,300-acre estate are steeped in tradition, quality, and “white-glove” service. Pairing incredible culinary experiences with elite wine education at the most notable restaurants, resorts, and country clubs nationwide, is truly rewarding work.
Driven by Christina’s thirst (literally and figuratively) for being a “grape to glass” expert, she has worked, explored, and studied in prominent wine producing regions including Germany, Australia, France, Italy, Spain, and Portugal. Domestically, her mastery lies in the wines of Napa Valley, California. Officially, she is a Certified Specialist of Wine (Society of Wine Educators), and a Level 2 Sommelier (International Sommelier Guild). Both of which are just the fancy credentials for her unofficial title of “Wine Wizard.” Seriously, what beats a wizard?
Christina’s biggest takeaway over the years—wine wields the beautiful power of connection. Take a moment to slow down and savor the nights we’ll never remember, friends we’ll never forget, and the wine that brought us together. Cheers!
Director of Marketing – Kistler Vineyards
Karin Clark began her wine journey with Price Family Vineyards in 2008 and has focused exclusively on Kistler Vineyards since 2013. She played a key role in developing Kistler’s Trenton Roadhouse tasting venue, applying her expertise in hospitality and customer experience. With a strong background in hospitality and fundraising, Karin has been instrumental in expanding the winery’s audience and introducing Kistler’s wines to a broader world.
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.
National Brand Manager – Luxardo
Clayton Danielsen is the Brand Manager for Luxardo and has been in that role for 6 years working to grow the Luxardo brand in the US. He has worked in the hospitality and marketing industry for 15 years. Clayton started his career in the culinary space working as a private chef and in the kitchens in various restaurants and hotels across the country. He graduated from University of Denver with a double degree in Hotel Restaurant Management and Marketing
District Manager – MN/WI
Peter Donahue represents the Banfi Portfolio for the upper Midwest. With over 30 years of hospitality and wine experience, he brings a passion for wine to consumers. Gaining experience in renown restaurants Gramercy Tavern in New York and the Bartolotta Restaurants in Milwaukee.
Peter has also studied wine with the Society of Wine Educators, the Court of Master Sommeliers, and the Wine and Spirit Educational Trust. It is his hope to use his background to encourage people to enjoy life with food and wine.
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.
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 Tasting Salon and Hospitality Center, 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.
Senior Marketing Manager – Peju Winery
Holly Evans has spent the past 25 years living in Napa Valley, bringing a true local’s passion and perspective to her work at Peju. As senior marketing manager, she draws on over four years with the winery and previous experience with Seagram Château & Estate and Kendall-Jackson.
A certified specialist of wine, Holly combines industry expertise with a creative marketing approach to share the Peju story with wine lovers everywhere.
Head Chef – 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.
Domestic Wine Director – Left Bank Wine + Spirits
Bill Gardner brings over 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 led the curation of its domestic wine portfolio since 2021. He believes that every wine genre holds greatness—it’s about finding the best examples. For Bill, wine is an infinite subject that intersects with geology, geography, food, art, philosophy, religion, history, and more. Under his direction, Left Bank’s domestic portfolio has grown to include some of the most exciting producers from California, Washington, and Oregon.
Tony Gatti is a 17-year industry veteran with an eclectic background. He began his wine career managing an all-Italian wine importer on St. Croix in the U.S. Virgin Islands before moving to the Chicago area in 2013. Tony is a certified sommelier by the Court of Master Sommeliers, and holds a Diploma (Level 4) from the Wine and Spirit Education Trust (WSET). He also teaches both the French Wine Scholar and WSET curriculums for the American Wine School. He joined HALL Family Wines in April of 2019 and manages their business across 20 markets in the Midwest, Great Lakes and Caribbean regions.
Prior to the wine industry, he spent over a decade in the adventure tourism industry living and traveling to over 80 countries. He graduated w honors from the University of Arizona, served in the U.S. Army on the Arctic Circle, and has won a Scovie Award (think Academy Award for Hot Sauce).
Tony resides in Cincinnati, Ohio and has a home on St. Croix in the USVI.
Director of Fresh Seafood
MJ Gimbar brings over two decades of seafood industry experience, beginning with summer jobs on the banks of Maryland’s Choptank River - an early start that evolved into a lifelong career. From retail counters to wholesale operations in New York City, and now as Director of Fresh Seafood at Fortune Fish & Gourmet in Chicago, MJ has worked across the entire supply chain. Known for his deep expertise and dedication to quality, he brings authenticity and enthusiasm to everything he does in the world of seafood.
Regional Manager – Vina Concha y Toro
Mark Goldsberry has worked for 13 years with the Concha y Toro Winery as a regional manager in the Midwest. He has secured training in regenerative organic certification that makes the Bonterra vineyards produce such a special wine in the Mendocino area. His responsibilities include working with key restaurants and wine shops to help promote his wines and educate wine enthusiasts about his portfolio. Mark has worked with the winemakers to help promote numerous projects from Bonterra. Mark has a passion for the wine industry and enjoys educating wine drinkers.
Sous Chef—The Wisconsin Room
Evan has proved to be a great and reliable asset to the culinary department at Kohler, Wisconsin. He first joined the team in 2014 as a Cook II at The Horse & Plow and was promoted to Cook III in 2016.
The Immigrant Restaurant was always firmly in his sights, and he began sharing time in early 2018, before fully transferring. In 2021 Evan was promoted to Cook IV. Prior to Kohler, he worked as a line cook at Victorian Village in Elkhart Lake for six years.
Fun fact: Evan married his wife Taylor at an intimate ceremony in the Founder’s Boardroom at The American Club® in 2014.
Hailing from northeast Ohio, Vanessa has worked in the bev-alc industry for over 14 years, splitting her time among wine, beer and spirits. With an agricultural upbringing and family history of winemaking, Vanessa grew up hearing stories of her great grandfather’s winery where her dad’s childhood job was cleaning the inside of the empty wine barrels.
A business degree in Marketing led her to the non-profit and arts industries after college before serendipitously finding her true passion in the wine industry. Initially calling on key accounts for Heidelberg Distributing in northern Ohio, Vanessa relocated to Chicago after getting married. To further round out her knowledge of the wine industry she worked for a brand agency, a fine wine retailer and an experiential marketing agency before landing a role at the oldest wine distributor in Chicago, Louis Glunz Wines. After a successful tenure with Glunz, she made the leap to barley and hops, managing the state of Illinois for FIFCO USA.
Serendipity lent its hand again when the opportunity to represent a legacy portfolio of world-class, family-owned wineries with Folio presented itself, combining her professional experience, personal history and passion into one role.
When not spoiling her dog, Lucy, she is unapologetically epicurean and loves to travel the world with her husband, seeking out the obscure, extraordinary and audacious in food, wine and friendships. Favorite trips have always included some aspect of wine, whether visiting vineyards, working harvest or seeking out that next delightfully unexpected pairing.
Director of Winegrowing – Hamel Family Wines
John Hamel leads winegrowing 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—both have informed his winegrowing approach. He and his team apply a microterroir-based winegrowing 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 microterroirs 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 winegrowing program’s focus on achieving purity and balance in wine.
John resides in Sonoma with his wife and three children.
Chef Dan Jacobs is the head chef and co-owner of Milwaukee’s EsterEv, a globally inspired tasting menu concept, and DanDan, a modern Chinese-American restaurant with Midwest sensibility. A four-time James Beard Best Chef Midwest Semifinalist and 2024 Nominee alongside his business partner, Chef Dan Van Rite, Jacobs also champions causes beyond the kitchen, including his advocacy for independent restaurants through the IRC and organizations like World Central Kitchen and No Kid Hungry. Diagnosed with Kennedy’s Disease in 2016, a rare neuromuscular disorder, Jacobs continues to run two acclaimed restaurants while raising $90,000 and counting for awareness. This year, Jacobs earned national acclaim as the runner-up on Top Chef Season 21, filmed in his home state of Wisconsin.
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.
Founder – Kerr Cellars
Cristie Kerr’s passion and vision are at the heart of Kerr Cellars. As a professional golfer with two Major Championships and 20 LPGA titles to her name, Cristie is one of the most accomplished golfers of her generation. But Cristie is also a self-confessed wine lover and Level 1 Sommelier. Cristie played in a tournament in Napa back in 2000 and fell in love with everything about the valley. It ignited an obsession that Cristie spent the next decade pursuing—learning all that she could about wine and its history, geography, and production.
Cristie is also recognized for her astonishing work as a breast cancer activist. In 2003 she created Birdies for Breast Cancer, a foundation that has raised millions of dollars to help fight the disease. Cristie’s love of golf, fine wine, and philanthropy came together with Curvature Wines, created as a collaboration with Pride Mountain Vineyards’ Suzanne Pride Bryan.
On-Premise Specialist – William Grant & Sons
A Pittsburgh native but now a proud resident of Chicago, Kim Klinger works for William Grant & Sons (WG&S), activating their world-class brands (Glenfiddich, Balvenie, Hendrick’s Gin, Tullamore D.E.W. Irish Whiskey, Milagro Tequila, Monkey Shoulder, Reyka Vodka) in restaurants and bars. She works directly with buyers and owners in the Chicagoland area and beyond, driving sales and visibility, and engaging in creative programming. Before coming to WG&S, she spent well over a decade as a bartender and beverage director in both Chicago and Washington, D.C. She even bartended her way through graduate school, earning a Ph.D. in cultural studies from George Mason University. Kim is passionate about the role that food and beverage play in both our everyday lives and in culture writ large. She loves wine too, as well as her record collection, old movies, and fragrance.
Chef/Owner – Fairchild
Andy Kroeger graduated from Le Cordon Bleu culinary academy in Mendota Heights, Minnesota. He then interned at Solera, a Spanish tapas restaurant in Minneapolis from James Beard Award-winning chef Tim Mckee before working at L’Etoile in Madison under chef Tory Miller. Chef Andy moved to Napa Valley to work at James Beard Award-winning chef Thomas Keller’s Bouchon Bistro in Yountville, a Michelin-star restaurant, where he became sous chef. He then joined his friends at Solbar, a Michelin-star restaurant at the resort Solage. After six years in Napa Valley, he returned to Madison to rejoin the kitchen at L’Etoile as sous chef where he worked closely with Chef Itaru Nagano. He then moved to Austin, Texas, to open an Italian restaurant Italic that specialized in handmade pastas. With ambitions of opening his own restaurant, Chef Andy returned to Madison to join Chef Itaru in opening Fairchild, which went on to receive the James Beard Best Chef: Midwest 2023. Handmade pasta has always been a passion for Chef Andy as well as whole-animal butchering and using local produce to create innovative dishes.
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
Hailing from Mola di Bari—a historic region of southern Italy just a few kilometers outside of Tormaresca, Antinori’s southern estate—Patrizia Lello was raised with the passion for Italian food and wine from an early age. Her father grew grapes throughout the hot Pugliesi months. Her mother spent hours each day preparing the traditional southern Italian cuisines to pair with the family wine. Her mother and father instilled the importance of living “tranquillamente.” Patrizia found her calling to the U.S. in 1998 at 23 years old to bring her passion for Italian culture to those in Chicago who share her love of Italian food, wine, and spirits.
Patrizia has represented the Antinori family, Italy’s oldest, historic, and one of the most respected Italian wine merchants, Vinattieri. Traditionally trained and certified in wine as well as receiving an education from experience throughout her earlier life in Italy, Patrizia has a reputation throughout Chicago as one of the most respected Italian wine experts. She has spent over 20 years of her days and evenings educating everyday wine lovers as well as Chicago’s most important sommeliers and prestigious restaurants on the Antinori portfolio. Patrizia lives in Park Ridge, Illinois, with her 23-year-old daughter, 7-year-old son, and husband.
Regional Manager – Great Lakes, Copper Cane Wines
Scott Lindquist is a wine industry veteran of 30 years and an M.S Advanced (Level 3) Sommelier. He has worked as a sommelier and for wineries his entire professional career. As regional manager for Copper Cane Wines, Scott works directly with Joe Wagner and represents his dynamic wines in the entire Midwest.
Sales Director – Old Bridge Cellars
A Cincinnati native, half-Aussie, and total wine enthusiast, Rebecca Loewy began her wine career in 2003 after a prior profession in law and coursework with the International Sommelier Guild. She has worked in many facets of the wine business, including wine service at the esteemed Tasting Room in Chicago, consulting, and brand ambassadorship for two family-owned Australian wineries. In 2006 she joined Old Bridge Cellars as their national Australian wine specialist and educator. Today Rebecca serves as the Great Lakes sales director, managing sales and marketing throughout the Midwest. She holds a Sommelier Diploma from the International Sommelier Guild and the Advanced Certificate from the Wine & Spirit Education Trust. Rebecca is based in Chicago.
Midwest Territory Manager – Winebow
Rebekah Mahru is the Midwest territory manager for Winebow Imports and a dedicated wine professional with over 15 years of industry experience. A certified sommelier with a decade of hands-on work in both the U.S. and Europe, Rebekah brings a global perspective and deep knowledge to every conversation about wine. Her studies with the Court of Master Sommeliers and the Wine & Spirit Education Trust reflect her commitment to ongoing education and excellence. With a passion for storytelling, Rebekah connects audiences to the world of wine with warmth and insight.
National Sales Manager –The Eyrie Vineyards
Certified Sommelier, Dundee Hills AVA, Willamette Valley, Oregon
A fifth-generation Oregonian, Amy McCandlish Esper’s farming roots run deep in the Willamette Valley. She earned a B.A. with honors in international community development and Spanish from the University of Oregon and began her career as a medical translator in Latin America. Amy transitioned into wine through hands-on experience in vineyards and cellars at Lemelson Vineyards (Oregon), Flowers Winery (California), Neudorf Vineyards (New Zealand), and Biondi Santi (Italy). A scooter accident in Tuscany shifted her path from production to wine education in Rome, where she pursued the AIS Italian Sommelier certification and helped translate Duemilavini: Bibenda Wine 2012 into English. Amy joined Eyrie Vineyards as a harvest intern in 2013 and eventually became both assistant winemaker and national sales manager. She now lives in the Willamette Valley with her family and travels selectively to represent Eyrie.
Global Sales Director – Staglin Family Vineyard
Originally from Wisconsin, Amber Mihna started her career in the restaurant business at the young age of six, washing dishes at her best friend’s parents’ supper club. She got paid in French fries back then! The love of hospitality then led her to working at a private country club. This is where she began honing in on building relationships, providing first-class service, and most importantly, developing her curiosity and love of food and wine.
The wine industry inspired her, and she started working for a fine wine distributor where she sold wine and consulted with restaurants. In her personal time, she studied and completed her Certified Sommelier, one of the first in Wisconsin. After 13 years there, she received the call from the Napa Valley Vintners to move to her dream spot, Napa Valley, where she was the domestic marketing manager for all of the wineries and the Napa Valley AVA. She helped with international marketing while also educating trade, consumers, and thousands of people over the years on not only Napa Valley but the ever-changing wine world.
After a few years, she made the transition to Staglin Family Vineyard, one of the world’s greatest wineries in Rutherford, Napa Valley, and runs global sales. She travels the world and seeks out the best restaurants, resorts, private clubs, and wine shops and hosts wine events nightly, talking about organic farming, running a family-owned-and-operated winery, the ageability of Staglin Family Vineyard wines, and all that encompasses the Napa Valley.
She is vibrant, full of energy, and explains wine in an easy-to-understand way. She loves National Parks (and has been to all in the U.S. but one) and now lives in two of the world’s best places: Napa Valley and the Cotswolds in England with her partner, Phil, and their Rhodesian Ridgeback, Midas. She also has planted a small vineyard in the U.K. and hopes to one day produce the world’s best English sparkling, or at least a drinkable one.
Anna is the Assistant Manager at Blackwolf Run Restaurant in Kohler, Wisconsin. Anna has a bachelor’s degree and master’s degree in non-profit work but found a passion and home in hospitality. After starting her food & beverage career at prestigious Blackwolf Run Golf Course in 2019, she developed an interest in wine and became a Certified Sommelier through the Court of Master Sommeliers in 2023. She has also worked in The Wisconsin Room at The American Club Resort before finding her way back to Blackwolf Run to oversee the banquet and events teams. She is the proud dog mom to Shelly and Richie and enjoys spending time in the Northwoods of Wisconsin with her two nieces and nephew.
Chef/Owner – Fairchild
Chef Itaru Nagano started cooking at a Japanese restaurant in Madison, Wisconsin, to relearn the language after moving from Japan to the U.S. at the age of nine. After getting hooked into cooking, Itaru moved around the country making sushi and Japanese food. He lived and cooked in Los Angeles, New York, and Phoenix, then back to Madison before deciding that he wanted to go to culinary school. Itaru went to the Culinary Institute of America in Hyde Park, New York, and graduated with honors. After culinary school, he worked for James Beard Award-winning chef Jose Andres in Washington, D.C. and then went to work for James Beard Award-winning chef Tom Colicchio as a sous chef at the flagship restaurant Craft.
Chef Itaru returned to Madison and worked at L’Etoile for over six years for James Beard Award-winning chef Tory Miller, five years of which Itaru was the chef de cuisine. He enjoys making simple food that is not over complicated but made with good ingredients. He focuses on making the ingredients shine. At Fairchild, Chef Itaru aims to bring fine dining back into casual, offering really good food done the right way.
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.
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.
Director of Prestige – Evaton Inc.
Blanche Orbe brings over 25 years of wine industry experience, with the last 15 dedicated to Portuguese wines and port. As director of prestige at Evaton Inc., she has become a leading voice in the category, known for her deep knowledge and engaging presentation style. In A Century of Port, Blanche will guide you through the rich history and evolution of this iconic wine, offering insights into its heritage, styles, and enduring appeal.
Associate Manager of Brand Activation and Experiences – Moët Hennessy
As the associate manager of brand activation and experiences with Moët Hennessy for Illinois and Wisconsin, Samantha Payne brings a wealth of knowledge and passion to the table. With 20 years of experience in the experiential event space and a focused 15 years in the spirits and wine industry, Samantha excels in curating unforgettable events that highlight iconic legacy brands such as Hennessy, Moët & Chandon, Veuve Clicquot, Dom Pérignon, Ruinart, and Krug.
Her commitment to excellence is backed by a WSET Level 2 certification for spirits and wine, ensuring every detail of the event meets the highest standards. Her favorite pairing? A glass of Veuve Clicquot Yellow Label with a burger and truffle fries—a perfect blend of luxury and comfort that mirrors her approach to event curation.
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.
Wilson Daniels North Central Regional Manager
Allisun Grandy is the North Central Regional Manager for the Luxury Wine Importer, Wilson Daniels, and has been with them for 8 years. She got her start in the wine business with a small wholesaler in Minnesota, World Class Wines, in 2001 and has over 20 years of experience in brand management, sales and marketing. Prior to joining the team at Wilson Daniels, she ran a small Sonoma-based producer, Spell Estate and was their General Manager – overseeing everything from viticulture to production to DTC and National Sales. Born and raised in Minnesota, Allisun has traveled extensively in Europe, Asia, Australia and New Zealand. She lives in Minnetonka with her husband, Brandt and their four children, Jack, Kate, Finn & Mae.
Chef Paul Perez Guevara is a talented chef with a passion for creating flavorful, comforting dishes. With over five years of experience in luxury hospitality at renowned establishments like the Four Seasons and JW Marriott, he has honed his skills at the highest levels of the culinary world. Now, he’s excited to bring his expertise to the Horse & Plow, where he’s dedicated to elevating the classic pub experience.
Expect to find innovative twists on pub favorites, inspired by his global culinary adventures. With a focus on fresh, locally sourced ingredients and creative flavor combinations, chef Perez is committed to delivering gracious experiences that 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 newly opened tasting room in St. Helena. He’s made a name for himself for both quality and originality.
Growing up, Dave was equally inspired by 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.
Matt Ray is the Experience Team Lead of the Sazerac House, an interactive cocktail museum located in New Orleans. He recently received an award for “American Whiskey Brand Ambassador of the Year” from Whisky Magazine. Matt has worked in hospitality for over 25 years, from Walt Disney World to James Beard winner for Outstanding Bar Program, "Cure". He left the industry briefly to teach English and history in a public school but returned to the hospitality and spirits world with his education experience in tow. He is on the board of directors for the New Orleans chapter of the US Bartender's Guild and frequently speaks as a guest presenter at conferences nationwide. In his free time, he is an educator for the Wine Spirits Education Trust, the leader in spirits education.
Brand Ambassador – DAOU and Patrimony
Brand ambassador Laura Reynolds represents DAOU and Patrimony across the nation, bringing the story of their wines to life through educational trade programs, special events, and curated experiences on DAOU Mountain. Her more than 10 years of experience in wine runs deep, spanning hospitality, events, viticulture, and production.
Head Chef–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.
After attending the University of Tennessee in 1985 and unable to return to Nicaragua due to political unrest, Aldo Serrano and his brother Roberto founded Transatlantic Wine & Spirits in 1986. Their goal was to distribute fine Italian wines with exceptional service, beginning with a partnership with Neil Empson of Milan. Quickly establishing a niche in Florida, they expanded in 1987 by acquiring a competitor’s assets, adding prestigious French and Spanish wines from Europvin (including Vega Sicilia) and boutique California selections. The company prospered until its 1996 acquisition by Southern Wine & Spirits, where Aldo served as Vice President of the Transatlantic Fine Wines Division until 2019. He then became an independent consultant and Brand Ambassador for Tempos Vega Sicilia, under whose leadership Florida became the top U.S. market for the estate.
Ryan Sherman had a humble beginning in his career. He started with dishwashing and doing kitchen prep at a supper club in Hortonville, Wisconsin. He studied at the University of Wisconsin – Eau Claire.
After spending years working in the front and back of the house, he decided to pursue his passion and establish a career in the culinary industry.
Training in the kitchens of the Greater Fox Valley and Green Bay area for 15 years, Ryan had experience in doing everything from bar and grill, catering, and fine dining.
He even grabbed an opportunity to showcase his skills to the masses by landing an appearance on the Food Network. Ryan decided to start something on his own after winning a national competition. He partnered with Jordan Hereford, who shared the same beliefs in food, art, and dining experience, to start Field & Fire in Greenville, Wisconsin.
Global Director of Education and Advocacy – Tequila Komos
After spending years in hospitality across the country as a bartender, server, and sommelier, Ria Soler transitioned to the supplier and educational side of the industry. She has worked with companies such as Pernod Ricard, Chartreuse, Peroni, Absolut, Chivas Regal, and Diageo before helping launch Tequila Komos. She has an extensive background in trend-forward cocktails, luxury and experiential events, brand-building, operations, and hospitality education and outreach.
Enologist & Wine Educator – Bodega Garzón
Born in Uruguay and raised in Uruguay and Chile, Mele Sosa is the enologist and wine educator for Bodega Garzón in North America.
Mele graduated with a degree in viticulture and enology from Santiago’s Universidad Católica de Chile and worked as the assistant winemaker at Viña Santa Carolina in Chile, before relocating to the United States and advancing her research studies at UC Davis. While living in California, Mele joined the wine making team at Spring Mountain Winery in Napa Valley.
The love of nature and the outdoors, as well as the prominence of agriculture in Uruguay, drew Mele into the wine industry as a career path. She was also attracted to the creative and artistic aspects of wine making. After several years in the vineyards and wineries, Mele sought out a different avenue for her talents.
Mele’s role entails traveling through the United States and Canada to champion Tannat, Albariño, and other wines produced by Bodega Garzón through media work, trade and distributor training, winemaker dinners, and wine events.
Head Banquets Chef – Kohler, Wisconsin
With over 25 years of experience in the culinary industry, Ted Stay brings a wealth of knowledge and passion to the kitchen. A native of Illinois, Ted honed his skills in some of the region’s most esteemed establishments, including the Chicago Marriott Downtown Magnificent Mile, Four Seasons Hotel Chicago, Hilton Chicago, and Exmoor Country Club. His career spans a diverse array of high-end restaurants, country clubs, and hotels, each contributing to his dynamic and innovative approach to cuisine.
Ted is known for staying ahead of culinary trends and is deeply committed to creating exciting, memorable dining experiences. He is thrilled to be part of the Kohler, Wisconsin, family and looks forward to sharing his creativity and expertise with guests and colleagues alike.
Outside the kitchen, Ted enjoys fishing, biking, and staying active through regular workouts. He is a devoted husband and proud father of three amazing children. His wife is a local business owner in their hometown of Antioch, Illinois—where they both remain active members of the community.
Casey Stringer was raised in Wisconsin by a family of food and wine lovers. He discovered his passion for wine during an unexpected stop in Napa, while on a college tour to the Bay Area. Enchanted by the region’s relaxed lifestyle and scenic vineyards, he returned home inspired and took a job at a local wine shop to learn all he could about wine. He initially pursued a degree in photography at college in Santa Barbara, but then a winery job shifted his focus entirely to winemaking. Over the next decade, Casey gained hands-on experience at wineries in Napa, Oregon, and New Zealand—where he also studied wine making formally—before returning to California to work at the acclaimed Jonata Winery. After a brief hiatus from the wine industry to work for his family’s manufacturing business, wine called him back. In 2015 the first vintage of Stringer Cellars was produced in a small industrial space in West Bend. Shortly thereafter, Casey returned to California to build Stringer Cellars with his wife, Brooke, and their two sons.
Born and raised in the western suburbs of Chicago, Brooke studied Hospitality Management at Western Michigan University and later enrolled in the Culinary Arts Program at the College of DuPage. She has spent over 25 years in the wine industry, beginning on the distribution side with Romano Brothers Beverage Company in Chicago, then spending more than two decades with the Mondavi family at Robert Mondavi Winery and as a founding partner at Folio Fine Wine Partners. She now proudly represents Caymus Vineyards and the legendary Wagner family, pioneers of Napa Valley winemaking. When not immersed in the world of wine, Brooke enjoys life in the greater Chicago area, where she loves to cook, stay active, and spend time with friends and family.
Central Division Luxury Brands Manager – Vina Concha y Toro
Prior to working with Vina Concha y Toro as the luxury brand director for the Midwest, Laura Vadillo was East Coast brand manager for La Rioja Alta, S.A., a century-old winery based in Spain known for producing luxury wines from tempranillo, mazuelo, and graciano grapes. Laura managed off- and on-premise sales in a large territory of 28 states. This included managing the development of public relations-related strategies in collaboration with PR agencies, building relationships with influencers and industry professionals to increase brand visibility, and building long-term partnerships with key accounts and distributors.
Laura was a project manager with Distribuidora Alcazaren, a pioneer company in the marketing of premium wines, spirits, and foods in the Guatemalan market. Laura spearheaded the identification and pursuit of novel business prospects within the upscale on-premise sector, which included strategic planning, event management, partnering with suppliers and key accounts, and conducting wine tastings with exclusive clientele.
Laura's wine education includes several certifications from Florida Wine Academy in Miami, including Spanish Wine Scholar, WSET 2, and WSET 3.
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.
Damon is passionate about creating high-energy, music-driven classes that balance movement and meaning. His Sculpt classes combine breath and flow with functional strength and cardio conditioning, creating a full-body workout that leaves you feeling empowered and refreshed.
Rooted in the belief that everyone is welcome, no one is perfect, but anything is possible, Damon aims to create an uplifting space for movement and growth. “Yes, we work hard. No, we don’t take ourselves too seriously”–leaving plenty of room to wobble out of a pose, laugh, and reset.
Beyond Yoga Sculpt, Damon teaches a variety of fitness formats within Kohler Wellness. Off the mat, he enjoys spending time with family and friends, running, reading, his less-fun day job, and, obviously, a good glass of wine.
Together, we’ll breathe deeper, move boldly, and sculpt a strength that goes well beyond the physical.
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!
Executive Vice-President / Chief Operating Officer
Fred Zammataro joined the Schramsberg Vineyards team as director of finance and administration in 1996 and has since been promoted to chief financial officer/chief operations officer/executive vice president. Fred oversees all finance, administration, and maintenance activities for Schramsberg and Davies Vineyards. Fred frequently travels across the country conducting winemaker dinners and performing marketing and sales visits with key accounts. In addition to his daily duties at Schramsberg, Fred is an active board member since 2001 and has served three rotations as the president for the Napa based Wine Service Cooperative. Fred also serves as the treasurer while sitting on the Board of Trustees for the Napa Valley Museum in Yountville. Fred earned his accounting degree at California State University, Northridge. While in school he worked for a local CPA firm, and upon graduation, was hired by Deloitte & Touche, where he earned his CPA license. Fred’s passion for wine led to a serendipitous meeting with Jack Davies at a wine event, which resulted in the position that Fred currently holds. Fred is an avid wine collector and sports enthusiast. He, along with his wife, Cheryl, live within the Napa Valley.
President & CEO – Cuvaison Estates & Brandlin Estates
Dan Zepponi’s journey in wine began at just five years old. Today as President and CEO of Two Estates Wine Collective, he brings decades of hands-on experience and leadership, guiding the future of Cuvaison in Napa Valley’s Los Carneros region and Brandlin Estate on Mount Veeder.
Dan grew up immersed in winemaking, learning from his father, Gino Zepponi, the confounder of ZD Wines. By his teen years, he was pruning vines, driving tractors, and analyzing lab samples, gaining a deep appreciation for the hard work and quality that defines a successful winery.
After earning a mechanical engineering degree from UC Berkeley, Dan worked at Domaine Chandon before spending nearly a decade at Delta Airlines, where he developed broad leadership skills in operations. He returned to the wine industry in 1988 with Beringer Wine Estates (now Treasury Wine Estates), eventually becoming senior vice president of Central Coast operations. There, he oversaw winemaking, packaging, and vineyard management across many top brands.
Dan later led the Mark Anthony Group’s wine division and served as president of Vintage Strategies and West Coast Wine Partner, managing wineries such as Valley of the Monn and Lake Sonoma.
In 2016 Dan returned to his roots, taking the helm at Two Estates Wine Collective. Under his leadership, Cuvaison and Brandlin Estate continue to produce expressive, estate-grown wines that reflect the character of their vineyards. His mission remains rooted in tradition, family values, and deep respect for the land.
Sous Chef – Taverne on Woodlake®
With over 15 years of experience in the restaurant industry, Jacqualyn Zolp began her culinary journey at Madison’s renowned L’Etoile, where she worked alongside James Beard Award-winning chefs Tory Miller, Itaru Nagano, and Andrew Kroeger. Her passion for fresh, locally sourced ingredients is deeply tied to her love for organic gardening, which she practices on her family’s third-generation farm in Plymouth, Wisconsin.
When she’s not in the kitchen, Jacqualyn enjoys music, spending time with her family, exploring the outdoors, and adventuring with her dog, Summer. As Sous Chef at Taverne on Woodlake, Jacqualyn brings her exceptional expertise and enthusiasm to elevate the dining experience and contribute to the bright future of Kohler, Wisconsin.
Teresa Spada
Brand Champion – Four Roses
Italian Wine Specialist – Kobrand Wine & Spirits
Teresa Spada was born in Bari, Italy. As a little girl, she helped her grandfather in a small family vineyard and developed an early understanding of and passion for the wine business. When Teresa came to the United States at the age of 21, she started a career in wine sales with Mediterranean Imports, a division of Judge & Dolph which later changed its name to Wirtz Beverage. Being fluent in Italian and having such a love for Italian wines, she quickly became one of the top Italian wine specialists in the company. She gained experience selling the large Italian portfolio at Wirtz Beverage, specifically including the extensive Italian portfolio of the Kobrand Corporation. Teresa then moved on to the newly formed Avant division of Wirtz Beverage and sold all wines and spirits in the portfolio to key accounts in the Chicagoland area. She quickly gained experience in all facets of the wine and spirits industry and became one of the top reps in the area. Teresa spent 13 years at Wirtz Beverage.
Trenting Wenniger
Sous Chef – The Immigrant Restaurant & Winery Bar
Trentin Wenninger is a dedicated culinary professional with over eight years of experience with Kohler, Wisconsin, hospitality. Currently serving as sous chef at The Immigrant Room—a four-star restaurant—Trentin is known for his refined, ingredient-driven cooking style.
His culinary philosophy centers on simplicity, allowing high-quality ingredients and precise technique to shine. Trentin is passionate about incorporating wild, foraged, and sustainable ingredients into his dishes, drawing inspiration from the natural world to craft food that is both responsible and flavorful.
He began his journey at LODGE KOHLER® and has since developed a diverse background through roles at Taverne in the Sky® and Colonial House. From training staff members to creating seasonal menus, Trentin brings leadership, creativity, and integrity to every kitchen of which he is a part.
