Learn from the best in the industry as they take you along to combine their passions of wine, food and the great outdoors. You wont just sip, sniff and swirl with them – you’ll ride down a mountain or hike up a trail with them. Engage with winemakers, vineyard owners and Master Sommeliers in their element in both a professional and recreational setting for so much more than a lecture.
Wine Importer in USA of the wines produced by family wineries in Italy. In charge of business development of the winery group in 8 countries and wine aficionado! Winemaker of 4 different brands, where he chose the blends to bring to the markets under the supervision of the ecologists of the winery.
Ariel Casali has been a part of the wine industry for the last 20 years, first as a consultant and then becoming a part of the family business, where he has transformed the independent wineries into a wine holding.
Joseph W. (Bill) Norris, EWS
Bill Norris has been an executive wine sommelier almost 10 years with masters’ classes in French wines and food pairings. While wine is not his full-time job, the passion for wine shows in his presentations, with an emphasis on fun. Mr. Norris conducts intimate and educational wine tastings for mainly charitable functions, including his own Mountain Top Ministry, helping middle school age boys through struggles they are dealt with in their young life. In addition, Mr. Norris is a partner in a winery in Texas called Vinovium, a Negociant specializing in bottling and kegging wines from around the world. The wines are showcased in the Texas hill country tasting room and served by many restaurants in the Austin area.
Executive Chef, The Maggie
Chef Bieloh didn’t start out as a chef from an early age. He graduated with an Anthropology degree and worked as a nomadic archaeologist for nearly ten years before making a radical decision to attend culinary school. Bieloh then graduated from the Art Institute of Dallas and chose Crested Butte to start his culinary career.
After working his way up to the Executive Chef there, Bieloh then held other Executive Chef positions in Estes Park, Tulsa, Dallas and the Ritz Carlton in Avon. He moved back to Oklahoma to start a family and then moved into education and taught in culinary school for almost ten years.
Bieloh said he moved back to Colorado for two reasons; he wanted his daughter to experience the mountain lifestyle and he missed the challenges and adventure of working and living in the high alpine environment of Summit County.
Area Manager, Don Sebastiaini & Sons
Kent is proudly representing one of California’s most storied wine families, the Sebastiani’s, in 10 states throughout the Mountains and Plains of the US with Don Sebastiaini & Sons.
Kent brings with him over twenty years of experience in the Wine industry. Before joining Don Sebastiani & Sons, he has worked as a retail buyer, wine import supplier, distributor manager and distributor owner during his twenty year career in the wine, beer & spirit business.
Kent grew up in Wisconsin where he obtained his Bachelor of Arts in Communication Studies from University of Wisconsin-Milwaukee. He caught the bicycle racing bug back in the 1980’s and raced on a National level throughout the 1990’s. After “retiring” from full-time racing in 1996, he fell into a retail wine buying position and quickly fell in love with the industry and never looked back.
Kent lives in Golden, Colorado with his wife Sheri (who is also a wine supplier with Kysela Pere et Fils) and their 9 year old Goldendoodle, Strider.
Executive Chef, Carboy Winery
Scott began his professional cooking career working part-time as a way to earn extra money to pay for college. After graduating from West Virginia University with a B.S. in Wildlife and Fisheries Resources, Scott realized he enjoyed cooking animals much more than managing them. After graduation, Scott worked his way up through the ranks of several restaurants in his native New Jersey. After a job at the Trump Plaza Hotel and Casino in Atlantic City, he followed his dream to live out west and landed in Denver in 1996. Scott honed his high volume skills as a Sous Chef at the Wynkoop Brewing Company, before heading to the venerable Barolo Grill. Here, Scott was given the opportunity to learn the art of pastry and desserts. During his tenure, Scott served as Pastry Chef as well as Chef de Cuisine. During a trip to Italy’s Piemonte in 1998 Scott fell in love with the sincerity and simplicity of Northern Italian food. On subsequent trips to Italy and other European countries he had the unique opportunity to meet with food and wine producers and was privileged to some of the best meals of his life. Sourcing artesian products and working with the finest seasonal ingredients became the backbone of his cooking. Scott has also trained as a sushi chef and spent time behind the burners at both the California Café and Sushi Den. In 2013 he was tasked with rejuvenating the long standing Angelo’s Pizzeria in Denver. Preserving old house favorites and adding new touches proved to be a great success as Angelo’s Taverna was reborn. A second Angelo’s and Carboy Winery followed, both showcasing Italian classics with modern sensibilities.
Founder, The Cheese Shop of Breckenridge
Courtney and her family moved to Breckenridge to open their cheese shop in 2015. She has great energy and a love for cheese and education. Her knowledge of cheese and pairings is constantly growing and she’s excited to share it with all. Making gourmet memories in the mountains is what she does best.
Todd Nelson started working in the restaurant industry in 1982 at 16 years of age as a prep cook and dishwasher with TGI Fridays in Dallas Texas. Restaurants and food became a passion for Todd and after several years working through the ranks of the industry and holding most every position in a restaurant Todd moved his focus to a more formal education and graduated from Culinary Institute of America in 1994.
Immediately after graduation Todd moved to Zurich Switzerland working at the Michelin Starred, Restaurant Sihlhalde. After 2 years of working in Europe Todd returned to Dallas in 1996 and headed the kitchen of Mi Piaci, a fine dining Italian concept.
When it was time for Todd to become an Owner/Operator in 2001 Todd felt the Town of Breckenridge, Colorado a place he and his family enjoyed vacationing would be an ideal venue for his skills. Eventually Todd along with his two business partners opened four independent restaurant concepts in Breckenridge, Colorado; Giampietro Pizza and Pasta in 2002, Empire Burger in 2006, Briar Rose Chop House and Saloon in 2008, and Park & Main Quality Foods in 2012.
In 2016 Todd and his partner at Giampietros Ken Nelson completed an extensive renovation of Giampietros tripling seating capacity and increased kitchen capacity dramatically.
Master Sommelier (MS) – February 2008
Wine & Spirits Education Trust Diploma (DipWSET) – July 2011
Sean Razee is one of 249 wine professionals worldwide, and one of the first 100 people in the United States, to achieve the title of Master Sommelier.
Sean’s curiosity in wine was set in motion while studying food science for his under-graduate degree and through weekend trips to California wine-country. He has developed award-winning wine and spirits programs for The Ritz-Carlton and Wolfgang Puck, as well as consulted on numerous esteemed beverage programs.
Then in a move away from the hotel and fine dining business, Sean assumed the role of Corporate Beverage Director for Vail Resorts, overseeing world-class beverage programs at all of the company’s domestic ski resorts.
Recently, he was tapped to work for Southern Glazer’s Wine & Spirits of Colorado, where he served as sales and portfolio manager for their new Artisanal wine division. Now Sean holds the title Director of Fine Wine, working for Southern Glazer’s D&E Fine Wine Group.
Hahn Family Wines
Alex Wright, a local Coloradan, represents the Hahn Family Wines. Thriving on the interplay between people, palates and places, Alex is equally at home in the mountains as he is in the wine business. Outside of work you can find Alex on his bike or on the River with his wife Carrie and their two dogs.
Liquid Chef, Breckenridge Distillery
Breckenridge Distilleries Liquid Chef Billie. ” if it’s edible I can make a cocktail out of it”
Creating cocktails is my enthusiastic obsession. Putting smiles on faces with every sip of tipple.
Trade Ambassador, Wilson Daniels (CWE/CSS/AIWS/Advanced Sommelier)
William Davis started his career in restaurants, managing high-profile accounts in the Dallas-Ft. Worth area and in Denver, Colorado. He realized that wine and spirits was his passion, and when he sat for his Introductory Exam and Course with the Court of Master Sommeliers over a decade ago, his ‘wine bug’ was set in stone. In 2004, he decided that a full-time career with Charmer-Sunbelt in Colorado was necessary to pursue a greater understanding of the grape, and received the Certified Specialist of Wine, the Certified Specialist of Spirits, and the highest certification from the Society of Wine Educators, the Certified Wine Educator title (CWE). Restaurants were still ‘in his blood’, and the dedication that sommeliers give to their craft is a vital part of bringing wine to the consumer. So, he passed the Certified and Advanced Sommelier exams in 2007 and 2008 (on his first try, achieved by less than 3% of candidates), and is working to achieve the MS certification with the Court of Master Sommeliers. The academic approach to wine and spirits also interests him, and he is passed the Advanced Certification with the Wine and Spirits Education Trust in 2010, and is studying for the WSET Diploma. If that isn’t enough, he is a member of the Guild of Sommeliers, and was the 2 time Regional Champion (2012 and 2013) Central and Great Lakes Regional Winner of TopSOMM, a competition to find the best wine professional talent in the United States. As a co-host of WineGuyRadio and TV from 2008 to 2012 decided to focus on the consumer in late 2012 by introducing Terroir Radio, to teach, educate, mentor industry folk including retail buyers and sommeliers, and share the love of wine to all. Currently, he is the Trade Ambassador, Mountain Region, for Wilson Daniels, one of the leading importer and marketer of wines in the United States. Sitting with winemakers, and traveling the wine world is essential to continued growth…and, well, having a glass of vino with the most interesting people on earth doesn’t hurt!
1996-Present, The 28th member of the court of master sommelier
1997-2002, Rudd Winery and Vineyards- part of a team that created a new Oakville Estate with new vineyards, and winery led by David Ramey. Also responsible for national sales and marketing
Executive Chef, Hearthstone
Mike joined the Hearthstone culinary team in 2005, serving as our executive chef until the spring of 2012, at which time he followed his passion for music and spent a year in Steamboat Springs managing a live music venue. In the Spring of 2013 Mike and his wife Kristin returned to Breck, and Mike resumed his role as the Hearthstone’s executive chef. Originally from Chicago, Mike attended Culinary School at Kendall College, and later worked as chef de cuisine at Merriman’s, on the big island of Hawaii. Mike’s culinary passions center on great taste first and foremost, followed by freshness of ingredients, a belief that simple is often better, and a commitment to using locally sourced and sustainably raised foods whenever possible. Mike is a lifelong and always believing Chicago cubs fan, and would tele ski right through the summer, if there was only enough snow still left to do it.
VP of Fine Wines, Southern Glazer’s Wine and Spirits
Shelley Sale, Southern Glazer’s Wine and Spirits of Colorado, Portfolio Manager
Shelley Sale is a Colorado native who is celebrating over 23 years with Southern Glazer’s Wine & Spirits of Colorado. Her credentials include 1 st level Sommelier with MS program, Certified Specialist of Wine, Certified Sake Professional, and Certified Spirits Specialist. Newest adventure and certification is Riedel Ambassador for the State of Colorado.
On the beverage scene, her passions are for Rye Whiskey, Sake, Bubbles and Roses. She loves to travel around the world to visit the land and dirt that grows the grapes, most recently exploring in Chile and France.
Her passion is to learn, share and grow the opportunities that are advancing for women in the wine and spirits industry, as it is changing everywhere in the work environment around the world.