Rising Star Sommelier Fred Dexheimer of Standard Foods - Biography
Transient jobs after high school, in places like Nantucket and Jackson Hole, and a natural knack for all things wine gave Fred Dexheimer the skills he needed to land a job at the famed cellar of Daniel in New York City. From that prestigious point of entry, Dexheimer worked the front lines at Gramercy Tavern and the BLT Restaurant Group (where he won a StarChefs Rising Stars award in 2005). Dexheimer also has contributed to publications such as The New York Times, Wine Spectator, Food & Wine, and Wine Enthusiast. An accomplished bartender, as well, his cocktails have been featured in array of magazines from Bon Appétit to People.
Founding wine and beverage consulting company Juiceman Consulting in 2009, Dexheimer’s industry impact continued to expand. Clients have included Wines of Chile, Wines of Southwest France, Max Brenner Chocolate, Grand Hyatt New York City, and StarChefs, for whom Dexheimer has overseen six previous Somm Slams at the International Chefs Congress. Along with his numerous consulting gigs, Dexheimer is partner in a forthcoming farm-butcher shop-restaurant concept in Raleigh, North Carolina, The Standard. In addition to all the intimate farm-to-table cooking, the restaurant will naturally feature a curated vino program with intimate sommelier-patron interaction. Dexheimer is one of only 230 Master Sommeliers in the world, and the only one based in the Carolinas