ANTHONY GARCIA

 BIOGRAPHY

I am a sommelier and a hospitalitarian. As a sommelier, I tell the story of wine, from the winemaker's passion to the farmworker's toil. I help you to discover your own preferences and connect with the wine on a deeper level. As a hospitalitarian, I create an environment where people feel welcome, comfortable, and cared for.

 It is my responsibility to serve wines and spirits that are working to reduce our ecological impact and those who advocate for social justice. I prioritize female- and BIPOC-owned wineries and winemakers. I work to source wines that are produced using organic viticulture, sustainable pest control, and biodynamic practices. I avoid over-adulterated vinification whenever possible, without compromising on quality or budget.

 Over a decade ago, I embarked on a culinary career that took off when I landed a position as chef de partie at the upscale steak and seafood eatery, The ChopHouse at The Grand Geneva Resort & Spa in Lake Geneva, Wisconsin. After receiving my Associate’s Degree in Culinary Arts, I attended University of Wisconsin-Stout, to study Hospitality, Restaurant and Tourism management. While there, I decided to sign up for a wine and spirits course, and I was immediately hooked. I knew I wanted to learn more about wine and teach others about it.

 Since then, I have grown my wine knowledge extensively and have had amazing opportunities at notable properties and restaurants, including The American Club (Kohler), Geneva Inn (Lake Geneva), Grand Geneva (Lake Geneva), Primehouse (Chicago). In 2016, I completed my Court of Master Sommelier Level 1 and passed the Certified Sommelier Level 2 in 2017. After serving more than 50,000 guests in my 5-year tenure in Kohler, Wisconsin, my family and I decided to move close to family and build our forever home in the heart of Delavan.