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 June 12th Join us for this rare opportunity to meet one of the wine industries most celebrated and sought after winemakers, Paul Hobbs. Paul will lead us on a journey of epic proportion from Argentina to California as he shares his passion for small lot, hand-crafted, vineyard designate wines that speak of the earth of their origin. "Paul Hobbs is one of the most reputable American winemakers.
Hobbs got off to a flying start early in his winemaking career,
working for Robert Mondavi, Opus One and Simi, and later consulting
for labels such as Lewis and Peter Michael. Today, not only does
Hobbs have his own winery in Sebastopol, Calif., which sources
fruit from some of the most prized vineyards in Napa and Sonoma,
he continues to work as a consultant winemaker for brands as
close as Napa and as far away as Hungary. His work also takes
him to South America, where he is a partner in Argentina's Viña
Cobos, and consults for other wineries in Chile." --
Wine Spectator  Chef Kevin Gillespie, an Atlanta native, began his culinary education at the Art Institute of Atlanta where he was able to apply several scholarships he had previously earned from cooking competitions and other academic success. After graduating with honors, Gillespie went on to hold different positions at several well-known Atlanta restaurants including chef de partie at Atlanta Grill at The Ritz-Carlton, sous chef at TWO Urban Licks and chef de cuisine at Woodfire Grill. He enjoyed his time at each of these places but found a true connection at Woodfire, where he originally stayed for two years. In 2006, Gillespie and his wife headed to the West Coast where Gillespie served as executive sous chef at Fife Restaurant in Portland, Oregon. Over a year later, he returned to Woodfire Grill to work for his friend and teacher Michael Tuohy again. In the summer of 2008, Nicolas Quiñones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and made Gillespie the new executive chef. In early 2009, Gillespie joined Quiñones and Moussa as a partner in the restaurant. Through his training, skill and passion, Gillespie maintains the values and ideas on which the restaurant is based. Gillespie resides in south Atlanta. He is a member of Slow Food
Atlanta, Southern Food Ways Alliance, Chefs Collaborative and the
Society for the Preservation of traditional Southern Barbecue.
In his spare time he enjoys camping, playing music and barbecuing. Return to Wine & Dinner Series For more information and reservations, call 843.706.6500 |
