Chris was promoted earlier this year into the National Executive Chef role for House of Blues and is still the Exec Chef for HOB San Diego.
With nearly two decades of experience, Mark Welker is the Culinary Director and Exceutive Chef at Paradisaea.
David entered the wine industry by working with a distributor as a sales rep, followed by a position as a Regional Sales Manager with family-owned Importer, Winesellers, Ltd.
Quan Le and Kim Phan are both owners of Crab Hut in Convoy and Kingfisher.
Ky Phan is a co-owner of the Crab Hut Restaurants and Kingfisher. Crab Hut is the first Cajun boiled seafood restaurant in San Diego, 15 years later they currently have 3 locations.
Ron Panno is the lead distiller of Wilson Creek Distillery. He helps run daily operations and is passionate about making good spirits.
Chrystal Fairbanks has been representing Knights Bridge wines for two years in a variety of capacities including managing the tasting room.
Swiss-born Markus Niggli was the winemaker for Borra Vineyards in 2010 and now is on his own at Markus Wine Co.
Scott is a Winemaker at Dancing Crow Vineyards and has a passion for wine and showcasing the uniqueness of Lake County.
Parker Randall is the bar manager at Death By Tequila and has worked in the restaurant industry since the age of 18.
