Wisconsin and Minnesota State Manager 鈥 Kobrand Fine Wine and Spirits
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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鈥檚 much more to the culinary world than his mom鈥檚 Tater Tot Casserole. His time abroad expanded his palate and introduced him to fine wine, two passions that he鈥檚 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.
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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.
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Fine Wine Specialist, Left Bank Wine + Spirits
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David Armstrong brings more than 20 years of experience in hospitality, wine sales, and beverage management to his role at鈥疞eft 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鈥 The Bartolotta Restaurants.
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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 鈥 BelGioioso Cheese Inc.
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Born in Cremona, Italy, and raised in Green Bay, WI, in America鈥檚 Dairyland, Sofia grew up with two different cultures. Her family鈥檚 heritage is deeply rooted in Italian cheesemaking, dating back to 1877 when her great-great-grandfather began producing provolone in San Giuseppe Vesuviano, Italy.
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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.
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As a fifth-generation cheesemaker, Sofia is driven by 鈥渄oing what is best for crafting the highest quality cheese.鈥 This simple principle guides the decision-making process at BelGioioso, where 鈥淨uality Never Stops.鈥
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Sofia鈥檚 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.
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In cucina, Sofia鈥檚 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 鈥 Sazerac
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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.鈥 His experience in the beverage industry includes several years working with both spirits and craft beer.鈥 He has a deep passion for the spirits and history behind them and is particularly interested in Bourbon, Tequila, and craft beer.鈥 Tate loves sharing his passion for these spirits through educational and engaging experiences directly with consumers.听
Owner, Winegrower, & Winemaker 鈥 Roots Wine Co.
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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.鈥
Executive Pastry Chef 鈥 91茄子
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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.
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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.
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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 P芒tisseries. In 2011 Chef Blouin joined Rosewood Mansion on Turtle Creek in the role of pastry chef. In August 2017, he joined 91茄子. as Head Pastry Chef for Destination Kohler.
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鈥淐reativity and invention are my favorite parts of the pastry industry,鈥 said Chef Blouin. 鈥淐reating a dessert that is unique and that guests truly enjoy is the art of pastry at its best,鈥 said Chef Blouin.
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Chef Blouin continues to follow global pastry trends and French pastry chefs, including culinary icons Pierre Herm茅 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 鈥 Maison Ferrand
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Victor Bouvier is the Midwest Director for鈥疢aison Ferrand. A native of Montpellier, France, Victor studied business in Warsaw, Poland and Grenoble, France before beginning his career in Paris with鈥疞'Or茅al. He moved to the United States more than a decade ago to join Maison Ferrand and now calls Chicago home.
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Victor oversees seven Midwestern states, sharing his passion for fine spirits and the distinctive Maison Ferrand portfolio. Raised in France鈥檚 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 鈥 Bardstown Bourbon Company
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Dan Callaway is the master blender at Lofted Spirits, where he leads whiskey innovation and blending across the company鈥檚 growing portfolio, including Bardstown Bourbon Company, Green River Whiskey, and Lofted Custom Spirits.鈥疜nown 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鈥檚 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鈥痟ospitality. Today, he channels that same artistry and discipline into crafting award鈥搘inning blends that challenge category norms while respecting tradition. During his time leading product development for Bardstown Bourbon, Dan鈥痟as鈥痠ntroduced a series of collaborative finishes and multi鈥搈ash bill experiments that garnered widespread acclaim. His work with producers like鈥疉mrut Whisky, Foursquare Rum, Amaro Nonino, and鈥疌h芒teau de Laubade helped the brand earn鈥痑ccolades including鈥疘cons of Whisky Global Brand Innovator of the Year (2025), the highest鈥搑ated American whiskey by Whisky Advocate (2024), IWSC鈥檚 Worldwide Whiskey Producer of the Year (2023),鈥痑nd more. He鈥檚 also developed standout blends鈥痜or鈥痯artner brands and clients within Lofted鈥疌ustom鈥疭pirits,鈥痺hich provides end鈥搕o鈥揺nd customization for contract distilling, aging, and bottling clients.听听
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Dan was featured鈥痑s an expert interview鈥痠n a 2025 CBS 60 Minutes鈥痵tory following the life of a bourbon鈥痓arrel. He鈥痵erves 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 鈥 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.
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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.
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A former member of the Society of Wine Educators, Alan became a Certified Wine Educator in 2000. He鈥檚 known for his wine knowledge and sharp wit (or so he says).
Midwest Regional Sales Manager
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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鈥檚 Restaurants and the Roberts Restaurant Group. These roles helped her to discover and explore her passion for wine.听听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 鈥 Au Bon Climat
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Isabelle Clendenen is a second-generation co-owner and global ambassador for鈥疉u 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.
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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鈥檚 leadership team has deepened her understanding of Au Bon Climat鈥檚 philosophy and long-term vision. She is especially passionate about wine education and enjoys sharing the winery鈥檚 stylistic approach and thoughtful food-pairing traditions.
North American Ambassador 鈥 Bodegas Lustau
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Steven Dragun is the North American ambassador for鈥疊odegas Lustau鈥痑nd a leading advocate for fortified wines. He travels extensively across North America lecturing on sherry, vermouth, and advanced mixology.
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Prior to joining Bodegas Lustau, Steven served as director of sales for鈥疦ew York Distilling Company鈥痑nd as regional brand ambassador for鈥疉ngel'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鈥檚 Guide, Chilled Magazine, The SOMM Journal, and Sherry Journey.
Instructor 鈥 Yoga on the Lake
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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. 鈥
Regional Sales Director 鈥 Prestige Beverage Group
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Drew Eads brings over a decade of experience in the鈥痺ine鈥痑nd鈥痵pirits industry, combining deep market knowledge with a passion for discovering鈥痑nd鈥痵haring compelling鈥痺ines.
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In his role as regional sales director for Prestige Beverage Group, he oversees a multistate portfolio, guiding the growth鈥痑nd鈥痯ositioning of distinctive鈥痺ines across the Midwest.
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Drew鈥檚 approach is rooted in storytelling鈥攃onnecting each鈥痺ine鈥痶o its place, its people,鈥痑nd鈥痠ts purpose at the table.
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With a background spanning supplier strategy, key account development,鈥痑nd鈥痙istributor leadership, he offers a unique perspective on how great鈥痺ines move from vineyard to glass.
Master Sommelier and Estate Director 鈥 Heitz Cellar
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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.听
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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.听
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After his colleague Carlton McCoy Jr. accepted a position at Heitz Cellar following Gaylon Lawrence, Jr.鈥檚 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.听
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With his background in hospitality and oversight of Heitz鈥檚 new Tasting Salon and Hospitality Center opening in 2022, Erik continually aims to reimagine luxury hospitality and the experience for guests of Heitz Cellar. 鈥淥ur 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,鈥 Erik says. In August of 2022, Erik鈥檚 dream was realized when he passed the Master Sommelier Exam on his second attempt.听
Studio Manager 鈥 Bold Cycle
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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.
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Known for his unmatched energy and magnetic presence, Rod believes in the power of connection,鈥痮n and off the bike. Whether it鈥檚 your first ride or your hundredth, he鈥檚 here to push you, hype you, and celebrate every win along the way.
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Rod鈥檚 perfect playlist is a blend of heart and hype. Favorites like鈥淭he Best Love Song鈥 by T-Pain & Chris Brown鈥痑nd鈥淪tay for It鈥 by RL Grime & Miguel鈥痵et the tone for a ride that鈥檚 as soulful as it is electric.
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Come for the sweat. Stay for the vibe. Leave better than you came.
Chef de Cuisine 鈥 Whistling Straits庐
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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庐 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 鈥 Riedel USA
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A Texas native, Jennifer Ford brings extensive experience in hospitality, beverage distribution, and wine education to her role at鈥疪iedel 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.
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Since joining鈥疪iedel, 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.
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Jennifer is passionate about education and sensory experiences, bringing enthusiasm, expertise, and hands-on insight to every tasting and presentation.
North American Wine Director 鈥 Left Bank Wine + Spirits
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A devoted Willamette Valley evangelist, Bill Gardner brings more than two decades of experience in wine wholesale and supply to his role at鈥疞eft Bank Wine + Spirits, Wisconsin鈥檚 premier fine wine wholesaler. A Wisconsin native, Bill joined Left Bank in 2008 and has overseen the curation of the company鈥檚 domestic wine portfolio since 2021.
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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鈥檚 domestic portfolio has grown to feature many of the most exciting producers from California, Washington, Oregon, and Mexico.
Brewery Team Member 鈥 New Glarus Brewing Company
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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鈥2007) and served in Operation Iraqi Freedom (2003). Ben currently serves on the Brewers Association鈥檚 Draught Beer Quality Subcommittee and has contributed to the Brewers Association鈥檚 Draught Beer Quality Manual and Draught Beer Quality for Retailers.听
Director of Wine Growing 鈥 Hamel
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John Hamel leads wine growing at Hamel. He is committed to producing wines that reflect the character of the unique volcanic terroir defining Hamel鈥檚 estate vineyards.
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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鈥檚 vineyards.
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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鈥檚 focus on achieving purity and balance in wine.
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John resides in Sonoma with his wife and three children.
Chef de Cuisine 鈥 Riverbend
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A Wisconsin native, Chef Thomas Hauck discovered his passion for cooking as a teen. His family relocated from Port Washington, Wisconsin to Georgia when he was young, where he started working in the kitchen of a local restaurant while attending school. After graduating high school, he began working in steakhouses in Roanoke, Virginia, and that鈥檚 when it clicked: he wanted to attend culinary school to continue learning the business and shaping his experience and skills into a career. He attended the Culinary Institute of America and landed an externship in Washington D.C. Upon graduation, he spent a year working in Cincinnati and then moved to France for two years of eye-opening culinary experiences. When he returned to the U.S., Hauck secured a position under the late Chef Michel Richard in Washington D.C.鈥檚 Citronelle, where he honed his skills for four years.
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In 2010, Hauck moved back to Wisconsin where he spent a year and a half working at the historical Pfister Hotel in downtown Milwaukee while planning to open his own business. In 2012, he opened c.1880 where, as chef/owner, he helped to change the face of the Walker鈥檚 Point neighborhood. The restaurant鈥檚 menu earned him three James Beard Foundation award semifinalist nominations for Best Chef in the Midwest in 2016, 2017 and 2018 and a yearly spot among the top restaurants in the Journal Sentinel's Top 30 list. In 2016, he purchased Karl Ratzsch in downtown Milwaukee, one of the area鈥檚 oldest and last historically German restaurants. In 2018, Hauck was forced to close his beloved restaurants, but soon after earned the Culinary Director position for Lowlands Group in spring of 2018, overseeing and elevating the culinary program for eight European-style cafes in the state. In the fall of 2020, he joined Kohler as Head Chef of Taverne on Woodlake and in 2022 he transitioned to the Head of The Immigrant Restaurant.听
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When he鈥檚 not in the kitchen, Chef Thomas enjoys spending time outdoors with his wife Sara and their two young boys. An avid musician and music lover, he also tries to make time to play his growing collection of Gibson guitars.
Whiskey Maker 鈥 J. Henry & Sons
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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 鈥 Goose Island Salt Shed Pub
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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.
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Beyond the brewhouse, Mike values the chance to connect directly with guests over a pint, sharing the inspirations behind his beers. When he鈥檚 not brewing, you鈥檒l 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 鈥 WI & MN
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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鈥檚 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鈥檚 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
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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鈥攐nce even confessing to her constitutional law professor that her favorite job was working as a cocktail waitress at a fine-dining Chinese restaurant.
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Rebecca鈥檚 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鈥檚 Great Lakes sales director for nearly two decades, before joining the Vine Connections team as Great Lakes regional sales manager.
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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 鈥 Frederick Wildman听
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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鈥檚 in their glass.
Regional Sales Manager 鈥 Vintus
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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鈥疪estaurant 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 鈥 Ridge Vineyards
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Maggie Moorhouse serves as central regional manager for鈥疪idge Vineyards. Her approach is rooted in a genuine passion for wine and a commitment to sharing the stories, history, and craftsmanship that define Ridge.
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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 鈥 Kohler Chocolates听
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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.听
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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.听听
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A lifelong Wisconsin resident, Kirsten enjoys spending time outdoors with her husband and son when she鈥檚 not crafting the next great Kohler Chocolates innovation.听
Master Sommelier & National Director of Wine Education 鈥 Jackson Family Wines
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Larry O鈥橞rien 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鈥檚 Steak House in Tampa, Emeril鈥檚 in New Orleans and Orlando, and Station Casinos and Resorts in Las Vegas.
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In 2010 Larry joined Jackson Family Wines, a career-defining opportunity. He travels extensively and works closely with Jackson Family鈥檚 distributor partners to deliver sales results for both retail and restaurant accounts. 听
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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鈥 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.
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If he had the skill, Larry would give up all this wine drama for a chance to join the Professional Bowlers Association.听
National Sales Manager 鈥 Evening Land
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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鈥檚 family together often, and it鈥檚 here where h fell in love with it鈥檚 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 鈥渟erious enology in Brooklyn,鈥濃 Darren quit his鈥痜inance鈥痗areer 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,鈥痜rom helping make wine in the iconic Napa Valley to鈥痳epresenting 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鈥疭andhi, Evening Land, Domaine de la C么te and Piedrasassi鈥痟e is furthering his reach鈥痠n 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.听听
Director of Sales 鈥 Shafer Vineyards
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Alicia Pappas is a fine wine professional with extensive experience representing some of the world鈥檚 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.
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Today, Alicia represents Shafer Vineyards, one of Napa Valley鈥檚 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鈥檚 commitment to meticulous vineyard stewardship, thoughtful winemaking, and the pursuit of excellence that has defined the estate for nearly five decades.
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Alicia is passionate about helping wine enthusiasts deepen their understanding of what makes great wines truly special. She believes every bottle tells a story鈥攐f 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.
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Her expertise spans luxury wine sales, consumer education, distributor development, and hospitality鈥慸riven 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.
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At the Kohler Food & Wine Festival, Alicia will guide guests through an exploration of Shafer Vineyards and the distinctive character of Napa Valley鈥檚 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鈥檚 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 鈥 Left Bank Wine & Spirits
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Michael Par茅 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 鈥 Sports Core
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Certifications: American Council on Exercise Personal Trainer, IMX Pilates Mat and Reformer Instructor, TRX Trainer, Kinesis Trainer, Advanced Cancer Exercise Specialist
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Education: University of Wisconsin-Stevens Point
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Specialties: Strength Training, Behavior and Lifestyle Change, Exercise Rehabilitation
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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.
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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 鈥 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鈥檚 most respected kitchens.
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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.
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Guests can expect innovative takes on classic steakhouse favorites, inspired by Chef Paul鈥檚 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 鈥 Orin Swift Cellars
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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鈥檚 also the creative force behind the breakthrough labels and the tasting room in St. Helena. He鈥檚 made a name for himself for both quality and originality.听
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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.听
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Orin Swift is named after his parents, combining his father鈥檚 middle name, Orin, and his mother鈥檚 maiden name, Swift. Dave鈥檚 vineyard-first approach sources quality California fruit, producing bold wines like zinfandel blends and Napa cabernet sauvignon.听
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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.听
Brand Manager 鈥 Willett Distillery
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Jennifer Richie is the brand manager for鈥疻illett Distillery. Her path to Willett has been shaped by passion, perseverance, and a long-standing connection to craft spirits.
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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鈥疺an Brunt Stillhouse鈥痠n 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鈥攍eading tours, hosting tastings, assisting in production, and making deliveries鈥攇iving her hands-on experience across every aspect of the business.
Chef de Cuisine 鈥 The Wisconsin Room
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Tiffany Ringelstetter is currently Head Chef of The Wisconsin Room, having previously served as Sous Chef at Whistling Straits庐 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.听
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She later came across The American Club庐 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.
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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鈥檚 Open. Over the past nine years, Tiffany has overseen food production in the main stage tents for Kohler Food & Wine.听
French Category Specialist North Central 鈥 Kobrand Wine & Spirits
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Benjamin Samaco茂ts-Etchegoin is a Bordeaux native and French wine professional specializing in Burgundy, Rh么ne, Champagne, and Alsace. With both deep regional roots and strong commercial expertise, Benjamin brings authenticity and precision to his representation of some of France鈥檚 most historic estates.
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鈥疕e holds the WSET Level 3 Award in Wines and earned a master鈥檚 degree in wine and spirits management from KEDGE Business School in Bordeaux, combining technical wine knowledge with strategic business insight.
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鈥疘n 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.
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鈥疨assionate about terroir, craftsmanship, and storytelling, Benjamin connects tradition with today鈥檚 dynamic wine market.
Market Development Manager 鈥 Constellation Brands
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With nearly 30 years in the adult beverage industry, Ryan Shepeard has built a career rooted in passion, storytelling, and connection. Whether it鈥檚 a boutique wine or a craft spirit, he鈥檚 driven by the history and character behind each brand鈥攁nd he loves sharing those stories with others.
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When he鈥檚 not working, you鈥檒l 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 鈥 Hundred Acre Wine Group
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Andrew Strenk is the regional director for Hundred Acre Wine Group and joined the team in early 2025. He鈥檚 thrilled to represent one of Napa Valley鈥檚 most distinctive and compelling portfolios. A storyteller at heart, Andrew believes the greatest wines are not just tasted鈥攖hey are experienced, shared, and remembered.
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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.
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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鈥攚ith hopes of sharing all of it with his girls along the way.
Master Sommelier 鈥撎鼴envenusa
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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 鈥渉ospitalian,鈥 over the course of four decades, Bobby has worked his way from busboy to award-winning Master Sommelier, restaurateur, winemaker, and cookbook author.
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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鈥檚 Five-Star Hotel and Restaurant Rating, Wine Spectator鈥檚 Grand Award, and a nomination from the James Beard Foundation for Outstanding Wine Service.
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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鈥檚 team to earn the James Beard Foundation鈥檚 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鈥檚 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.
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After years of championing the region鈥檚 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 鈥 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.
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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 鈥 Blackwolf Run Restaurant鈥鈥
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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.鈥
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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.鈥
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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鈥檚 West Michigan locations. Her diverse experience spans fine dining, large-scale events, and culinary training.鈥
Studio Manager 鈥 Yoga on the Lake
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Certifications: 500-Hour RYT, SUP Yoga, Registered Childrens Yoga Teacher with Trauma-informed focus, Soul Sculpt, Barre
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Styles Taught: Vinyasa, Flow Hot, SUP Yoga, Gentle, and Children/Teen Yoga
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Favorite Pose: Any one-legged balance, she loves to play with half-moon variations.
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Favorite Playlist/Musician/Genre: Anything empowering to move the body and inspire the spirit.
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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.
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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鈥擳he American Club庐
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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 91茄子. Over nearly three years at 91茄子, his role has advanced from manager of The Immigrant Restaurant & Winery to his current leadership position at The American Club.听
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Prior to joining Kohler in 2022, Joshua built a dynamic career in Milwaukee鈥檚 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.
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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.
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Joshua looks forward to Kohler Food & Wine every year as another way to put Wisconsin鈥檚 booming food and beverage scene on the world map!
Chef de Cuisine 鈥 The Immigrant Restaurant
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Trentin Wenninger is a dedicated culinary professional with more than eight years of experience in Kohler hospitality. He is known for his refined, ingredient鈥慸riven cooking style and a philosophy rooted in simplicity鈥攁llowing high鈥憅uality ingredients and precise technique to shine.
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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.
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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鈥憇tar dining destination, where he contributes to elevated, memorable guest experiences.
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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 鈥 Cazcanes Tequila
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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.听
President & CEO 鈥 Two Estates Wine Collective
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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鈥檚 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.
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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.
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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 鈥渞oot-to-wine鈥 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
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Midwest Regional Sales Manager 鈥 St. George Spirits
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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.
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Pat Kelly
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Central Region Sales Manager 鈥 Far Niente Winery/ Nickel & Nickel Winery/ En Route Winery/ Dolce Winery/ Bella Union Winery
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Patrick Kelly has been a wine professional for 30 years, representing worldwide luxury brands with a focus on California鈥檚 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.听 听
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