Dustin Wilson
Dustin Wilson, Master Sommelier and Co-Founder of Verve Wine in New York City, shares his career timeline and advice for up-and-coming talent.
“What I love most about the food and wine industry is the tight community of people. I also love the fact that what we do for a living and in our professional lives, matches what we like to do in our spare time and in our personal lives. „
Eat, drink, spend time together, and learn from one another. It's a great community. I personally like pushing hard because I want to make some sort of an impact on our industry and help it evolve for the better.
Landing a job as a bus boy at Frasca Food & Wine in 2005 was a pivotal moment for me and changed the trajectory of my entire career.
So many books to list but here are the ones that I couldn't go without: The Wine Atlas by Jancis Robinson & Hugh Johnson, Oxford Companion to Wine by Jancis Robinson
The Science of Wine by Jaime Goode, Wines of the Northern Rhone by John Livingston-Learmonth, Inside Burgundy by Jasper Morris.
I look for people that have a friendly and personable demeanor. Someone who really wants to take care of guests and make them feel great. Someone who has great passion and it shines through in all that they do. Someone who loves life and enjoys it to the fullest.
Pretty much every wine book out there has value. The more niched the topic, the better (after you've got the foundations down of course). There are plenty of wine related publications on the market and again, they all have value, but I think the two that trumps them all are Tong and Vinous.
Stay humble and remember that you can always be better.
Inspirational Career Timelines
Find your inspiration in the unique career timelines and words of advice these industry leaders have shared.
- Categories
Culinary
Pastry & Baking
Wine & Beverage
Service
Office & Admin
Media
- Experience
Career Changer
International Experience
James Beard Award
Oops! No results have been found for your selection.
Please update your selection to see more Inspirational Career Timelines.
Sam PoguePrincipalPaper to Table
Patrick O'ConnellChef & ProprietorThe Inn at Little Washington
Grant AchatzChef and OwnerThe Alinea Group
Khuong PhanFood & Beverage PR, Marketing and Concept DevelopmentAtelier Ace / Ace Hotel
Ashley WaughBar Director / General ManagerBarbara Lynch Collective
Jonathan BennoChefLeonelli Restaurants
Linton HopkinsChef & ProprietorResurgens Hospitality Group
Sarah RosenbergFounder & CEOWicked Good Media
Marjorie Meek-BradleyExecutive ChefSt Anselm
Sean KinoshitaExecutive ChefTIAA Bank Field - Delaware North
Jessica NowickiChef de CuisineSafta
Jonathan SearleExecutive ChefLockbox
Rita JammetOwnerLa Caravelle Champagne / Wines
Lars KristiansenVP Food & BeverageEntertainment Cruises
Ryan HardyExecutive Chef and PartnerDelicious Hospitality Group
Dawn HedgesExecutive ChefBuffalo Niagara International Airport - Delaware North
Edouardo JordanChef and OwnerSalare Restaurant and Junebaby
Grayson SchmitzExecutive ChefBRKLYN Larder
Nicholas ElmiChef and OwnerNicholas Elmi Restaurants
Thomas KellerChef/Proprietor Chef, Restaurateur, and Cookbook Author
Katie BellProject ManagerManhatta
Evan SungPhotographerEvan Sung Photography
Leigh OmilinskyPastry ChefNico Osteria
Katianna HongExecutive ChefThe Charter Oak
Diane YangExecutive Pastry ChefSpoon and Stable & Bellecour
Amanda CohenChef/OwnerDirt Candy
Lachlan Mackinnon-PattersonExecutive Chef/OwnerFrasca Food and Wine
François HiegelExecutive Head BakerRestaurants of Chef Thomas Keller
Aimee OlexyOwnerTalula's Table, Talula's Garden, Talula's Daily, The Love
Taylor CrowleyDirector of Sales & MarketingBoka Restaurant Group
Melanie TappF&B Senior Director21c Museum Hotels
Shelley LindgrenCo-Owner and Wine DirectorA16 and SPQR
Adam VavrickBeer DirectorPublican, One Off Hospitality Group
Chris FlintExecutive ChefNoMad LA
Gayle MinerService ManagerBlue Hill at Stone Barns
Kurt ChenierExecutive ChefTarget Field, Delaware North
Anton BollingExecutive ChefFiola Mare
Camilla MarcusFounderwest~bourne
Vincent SpinosoChief Operating OfficerMetropolitan Hospitality Group
Jen Hidinger-KendrickCo-Founder and PartnerStaplehouse
Bobby StuckeyOwner and Master SommelierFrasca Food and Wine Group
Alex McCreryCo-OwnerTilit NYC
Andrew IsabellaExecutive ChefBeetlecat
Ben PuchowitzChef and Co-OwnerCheu Noodle Bar, Bing Bing Dim Sum, Cheu Fishtown
Jennifer FoucherHead SommelierFiola
Tova du PlessisOwnerEssen Bakery
Nicholas ForresterGeneral ManagerUni
Anncherie SaludoBeverage DirectorL'Artusi
Nicholas TangExecutive ChefDBGB Kitchen & Bar
Benjamin WeisbergerChef de Cuisine and General ManagerThe Butcher Shop
Erin ClarkeExecutive ChefCasa Luca
Mike RafidiExecutive ChefRequin - The Wharf
Corey ChowChef de CuisinePer Se
Stuart McDonaldAssistant General ManagerDouble Zero
Melissa PerelloExecutive Chef and OwnerOctavia and FRANCES
Lou Ann DorneyGeneral Operations ManagerFarmers Restaurant Group
Amalia ScatenaCulinary DirectorEaston Porter Group
Kenneth FolandExecutive Sous ChefBusch Stadium, Delaware North Sportservice
Anna McGormanExecutive Pastry ChefBar Boulud and Boulud Sud
Matt GarlandChef de CuisineEastern Standard
Brooks ReitzFounder and PartnerJack Rudy Cocktail Co. and Leon's Oyster Bar & Little Jack's Tavern
Helen JohannesenPartner and Beverage DirectorHelen's Wines and Jon & Vinny's
Will CostelloMaster Sommelier and Estates AmbassadorBien Nacido and Solomon Hills Estates
Ben PottsBar Manager and PartnerBeaker & Gray
Gretchen RicherDirector of People OperationsUnion Square Hospitality Group
Rachel DelRoccoSommelier and Writer
Dominique AnselChef and OwnerDominique Ansel
Melissa RodriguezExecutive ChefDel Posto
George MendesChef and PartnerAldea and Lupulo
Melissa DavisBeverage Director and Assistant General ManagerStaplehouse
Suzanne CuppsExecutive ChefUntitled
Belinda ChangDirector of Wine & Service and Managing PartnerMaple & Ash and Eight Bar & Patio
Jillian RoccoDirector of OperationsRow 34 and Island Creek Oyster Bar
Dan PerrettaExecutive ChefThe Aviary
Maneet ChauhanPresident and Founding Partner Morph Hospitality
Ken OringerChef and Managing PartnerJK Food Group and Uni Boston
Craig RichardsVP of Culinary OperationsFord Fry Restaurants
Nancy CushmanCo-Owner and FounderCushman Concepts
José MendinChef and Owner The Pubbelly Group
Jeni Britton BauerFounder and Chief Creative Officer Jeni's Splendid Ice Creams
Stephanie Castellucci General Manager and OwnerCastellucci Restaurant Group
Daniel RoseExecutive Chef and PartnerLe Coucou
Nelson DaquipWine and Spirits DirectorCanlis Restaurant
Sarah RobbinsChief Hospitality Officer & Partner21c Museum Hotels
Ghaya OliveiraExecutive Pastry ChefDaniel
Zachary EngelCulinary DirectorPomegranate Hospitality
James ZollerChef de CuisineTRACE Austin
Mike SolomonovChef / PartnerCook N Solo Restaurants
Cherif MbodjiGeneral ManagerCAFÉ BOULUD
Marie PetullaOwner and CFOKP HOSPITALITY GROUP
Neal FraserExecutive Chef and OwnerRedbird, Vibiana, Fritzi
Mike WadjaExecutive ChefProof on Main
Angel PostellFounderBevCon
Kelly FieldsChef and OwnerWilla Jean
Andrea BorgenOwner and General ManagerBarcito
Alexander BurgerExecutive ChefBar Boulud
Sam KimFormer Executive Chef1789 Restaurant
Ben SteigersExecutive ChefPABU
Sarah SimmonsChef and OwnerCITY GRIT Hospitality Group, CITY GRIT, Birds & Bubbles, Rise Gourmet Goods & Bakeshop
Kevin MaxeyVice President of Tex-MexFord Fry Restaurants
Jonas AndersenBeverage ManagerGreat Northern Food Hall
Joanne ChangChef and Co-OwnerFlour Bakery & Café and Myers+Chang
Jean Luc RoyereExecutive ChefThe Post Oak
Sara FetbrothGeneral ManagerOleana Restaurant
Josh EvenExecutive Chef and PartnerTosca Cafe
Matthew RidgwayExecutive ChefCooks & Soldiers
Tessa ThompsonCareer Services AdvisorInstitute of Culinary Education
Philippe BertineauFormer Executive ChefBenoit New York
Josh HendersonChef and FounderHuxley Wallace Collective
Pascaline LepeltierMaster Sommelier, Managing PartnerRacines NY
Carmen QuagliataExecutive ChefUnion Square Cafe and Daily Provisions
Morgan SchickCreative DirectorThe Bon Vivants and Trick Dog
Drew BellineVice President and Culinary DirectorFord Fry Restaurants
Eddy LerouxChef de CuisineDaniel
Dustin WilsonMaster Sommelier and Co-FounderVerve Wine
Charlotte VoiseyDirector of Brand AdvocacyWilliam Grant & Sons USA
Eric RailsbackPartner and Wine DirectorMason Pacific
Nick AndererExecutive Chef / PartnerMaialino and Marta
Chris CosentinoChef and OwnerCockscomb and Acacia House
Matt AlbaChef de CuisineAd Hoc
Scott BairdCo-FounderThe Bon Vivants
Aggie ChinExecutive Pastry ChefMirabelle
Ezra PattekAttaché The Bon Vivants
Robert Andreozziformer Chef de CuisinePizzeria Locale
Adam NadelExecutive ChefCasa Apicii
Brandon MalzahnExecutive Pastry ChefJW Marriott Marco Island
Michael PaleyExecutive ChefCafé No Sé and Central Standard
Dan SnowdenExecutive ChefBad Hunter
Yehuda SichelExecutive ChefAbe Fisher
Josh HarrisCo-FounderThe Bon Vivants
Peter HoglundDirector of Operations and PartnerFrasca Food and Wine
Rhonda CrossonHead BakerMeyersUSA
Christie DufaultWine Instructor and Beverage InstructorCulinary Institute of America at Greystone
Dan KlugerChef and OwnerLoring Place
Simon KingFormer General ManagerThe Modern
Alex SeidelExecutive Chef, Proprietor and FarmerMercantile dining & provision, Fruition Restaurant and Fruition Farms Dairy & Creamery
Travis SwikardCulinary Director Bar Boulud, Boulud Sud, Epicerie Boulud
Wendy KallergisPresident and CEOGreater Miami Beaches and Hotel Association
Michael AnthonyExecutive Chef / PartnerGramercy Tavern & Untitled
Anthony StrongFormer Executive ChefDelfina Group
Laurent GrasOwner and ChefLGRAS Consulting
Barbara LynchChef and OwnerBarbara Lynch Gruppo
Angela NeriGeneral ManagerAlfred's Steakhouse
Shawn CirkielExecutive Chef and OwnerParkside Projects
Jennifer CarrollChef and OwnerSpice Finch
Alex WolfVP of Food and BeverageAparium Hotel Group
Cynthia BilleaudFounder and Chief Recruiting OfficerFnBTalents
Gunnar Karl GíslasonExecutive ChefAgern Restaurant
Borys SaciukDirector of Trade AdvocacyThe Bon Vivants
Alessandra AltieriDirector of Bouchon BakeryThomas Keller Restaurant Group
James BriscioneDirector of Culinary DevelopmentThe Institute of Culinary Education
Jean François BruelExecutive ChefDaniel
Aniedra NicholsChef and Managing PartnerFish N Beer
Tavel Bristol-JosephPastry Chef / PartnerEmmer & Rye
Benjamin MurrayChef de CuisinePao by Paul Qui
Charlie ParkerExecutive ChefAlfred's
Jamie BissonnetteChef / PartnerToro, Coppa and Little Donkey
Vilma MazaiteConsultantLaV
Roxanne SpruanceExecutive Chef and Owner Kingsley
Gary ObligacionDirector of OperationsThe Alinea Group
Matthew McClureExecutive ChefThe Hive
Jeremy SewallChef / PartnerLineage Restaurant, Island Creek Oyster Bar, Row 34 Fort Point, Row 34 Portsmouth
Jonathan DeutschProfessor of Culinary Arts and Food ScienceDrexel University, Center for Hospitality and Sport Management
Anita LoExecutive Chef / OwnerAnnisa
Bryan DaytonProprietor/Beverage Director Oak at Fourteenth and Acorn
Monica GlassCorporate Pastry ChefStarr Catering Group
Daniel ToralBeverage Director50 Eggs Inc.
Anthony ChittumExecutive Chef / PartnerIron Gate Restaurant
Kevin FinkChef/OwnerEmmer & Rye
Kim FlorescaCo-Executive Chef[ONE] Restaurant
Timothy HollingsworthOwner / ChefOtium and Barrel & Ashes
John RaganMaster Sommelier, Director of Wine and Restaurant OperationsUnion Square Hospitality Group
Aaron BludornExecutive ChefCafé Boulud
Joseph YardleyChef de CuisineAgern Restaurant
James KentFormer Executive ChefThe NoMad
Chung ChowChef de Cuisine / Co-OwnerNoreetuh
Vivian HowardChef and StudentChef & The Farmer
Fabio TrabocchiChef / OwnerFabio Trabocchi Restaurants
Eric RiveraFormer Director of OperationsHuxley Wallace Collective
Jeff BenjaminChief Operating Officer & Executive VP Vetri Cucina & Fitler Club
Anthony RudolfFounderJournee
Floyd CardozExecutive Chef and PartnerThe Bombay Bread Bar
Michaël EngelmannMaster Sommelier, Wine DirectorThe Modern
Gavin KaysenExecutive Chef / OwnerSpoon and Stable & Bellecour
Jonathan BlackExecutive ChefAtelier Crenn
Erik DesjarlaisDesigner, Seamster & LeatherworkerWeft & Warp
Abram BissellExecutive ChefThe Modern
Johnny IuzziniFounderCHOCOLATE by Johnny Iuzzini
DLynn Proctor Winemaking Ambassador Penfolds, Americas
Carlton McCoyMaster Sommelier, Wine DirectorThe Little Nell
Pierre SiueGeneral ManagerDaniel
Sabato SagariaMaster Sommelier, Presidentbartaco
Melissa WalnockLecturing Instructor / Pastry ChefThe Culinary Institute of America
Jeffrey PorterBeverage DirectorBatali & Bastianich Hospitality Group
AJ SchallerFormer Executive ChefCorkbuzz Wine Studio
Jason FraneyExecutive Chef Restaurant 1833
Jason NeveCulinary DirectorB&B Hospitality Group
Joe CampanaleOwner and Beverage DirectorFausto
Erling Wu-BowerExecutive Chef and Co-OwnerPacific Standard Time
Sylva SenatExecutive ChefMaison208
Raj VaidyaHead SommelierDaniel
Cesar GutierrezExecutive Sous ChefCAFÉ BOULUD
Chris BaggettaDirector of Prestige AccountsPacific Wine and Spirits
Nadine DonovanExecutive Pastry ChefAce Eat Serve & Ace Juice Bar
Lena CiardulloExecutive ChefMarta/Vini e Fritti/Caffe Marchio
Stephen FormanExecutive Chef<a href="http://culinaryagents.com/entities/155213">KeyBank Center - Delaware North</a>
Kevin DohertyExecutive ChefDelaware North Companies Sportservice at TD Garden
Graceanne JordanFormer Director of OperationsCraft Restaurant Group
Jeff KatzGeneral managerDel Posto and La Sirena
Donald MadiaOwner and PartnerOne Off Hospitality Group
Norman Van AkenExecutive Chef and OwnerNorman's
Spike MendelsohnChef and OwnerSunny Side Restaurant Group
