Chris Baggetta

Chris Baggetta

Senior Manager of Moet Hennessy

It is commonly said in the restaurant industry that the guest always comes first. Danny Meyer taught me that first we must care for our colleagues. 'Taking care of each other fills us up with the caring we need to spill over to our guests and naturally puts our team in a stronger emotional position to care for them.' I've never forgotten that.

John Ragan, MS, has been a great mentor over the years. He used to say to me, "You've got to make hay while the sun shines"–meaning that you have to seize opportunities when they present themselves to you, whether you are ready to not!
My best internship was working a harvest in Morey-St-Denis in Burgundy. I think it is so important for sommeliers to have hands-on experience with winemaking. It really puts into perspective the products that we work with every night in the dining room.
Don’t underestimate the importance of email etiquette. I've learned the hard way that being overly succinct in an email does not make you look more efficient. It makes you look rude.
When I hit a rough patch at work, I treat myself to an excellent meal or spend a day in wine country. These things inspire me when I need to fall in love with this industry all over again.

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