Master Sommelier Craig Collins has been passionately explorting his love for wine since the day he turned 21 and began working at a local winery.

After graduating from Texas A & M University, Craig began working in the distribution side of wine for Glazers Fine Wine Division. In he moved to Austin to manage Prestige Wine Cellars and then in 2011 he followed his love for all things Italian when he began working for Dalla Terra as their South Central Regional Manager.

In 2011, Craig became one of only 186 people in the world to pass the esteemed Master Sommelier Exam.

The son of founder Becky Wasserman-Hone, Peter Wasserman of Selection Becky Wasserman acts as the company’s global wine consultant and is based between Burgundy, where the company is headquartered, and New York City.

Peter’s American mother Becky elected to launch her own wine business in 1979, thus becoming one of the first women to start a wine brokerage.

It seems that a rare combination of genes and upbringing has endowed the Wassermans with their unique talent for unearthing hand crafted hidden jewels. And that sort of talent is critical when it comes to the delicate and notoriously temperamental wines of Burgundy and Champagne, the regions where the Wassermans focus their energy.

June Rodil is the General Manager, of Top Chef and James Beard Award winner, Paul’s Qui’s much anticipated flagship restaurant, Qui–opening in Spring 2013. June comes from a wine background and has had the pleasure and honor of being the Beverage Director for the acclaimed Uchi Restaurant Group as well as Congress Austin. She relishes the perfect pairing and believes that this can be accomplished when a chef and sommelier have mutual respect for each other and have the same goal: happy guests.

June’s accolades include: Texas Best Sommelier 2009, Wine & Spirits Magazine Best New Sommelier 2011, Star Chef’s Rising Star Sommelier 2012, and she was the inaugural winner of Somms Under Fire in 2011. She is an Advanced Sommelier through the Court of Master Sommeliers and remains diligent in her studies as she prepares for the last level of examination.

In 2000, he went to Spain working the harvest season in the Priorat Region. In 2001, he returned to the US and began his career with Whole Foods Market.

In 2011, Devon became one of only 186 people in the world to pass the esteemed Master Sommelier Exam.

For more than 20 years, Chef Jonathan Gelman has cooked at some of the county’s most luxurious hotels, resorts, and wineries. As executive Chef for The Driskill Hotel, he oversees and directs all of the hotel’s culinary programs.

“The style of my food reflects exquisite contemporary American cuisine with French and Mediterrnean influences,” says Chef Gelman. “I focus on locally-grown products, seasonal ingredients, impeccable presentation and cutting-edge menu choices to create a truly memorable dining experience.”

Craft Bartender Jason Stevens has been in the bar, management, and service industry for over 15 years. At present, Jason manages Bar Congress in Austin while also operating a craft-forward bar catering service, conducting in-home bar education, and consulting with farm-to-market and slow food caterers.

Jason is the co-owner of Bad Dog Bar Craft, a commercial bitters company.