Rising Star Sommelier Grant Reynolds of Charlie Bird - Biography

New York, NY

February 2015

Lake Placid may seem a ways from Piedmont. But for Grant Reynolds, all it took was a sip of ambition to bridge the gap. Reynolds began his career working in the restaurants of his Lake Placid hometown, but an early and deep-rooted love for wine took him first to Italy and, ultimately, to a career.

Reynolds lived in Piedmont for a year, eating and drinking in its culinary and wine cultures before returning home to study at the University of Colorado. But even in less-sun-kissed surroundings, Reynolds glowed with a love of wine. Still a student, he landed a job at Frasca Food and Wine, where he spent three years working the floor and training as a sommelier under wine greats Bobby Stuckey and Matt Mather. During his tenure, the Frasca team was nominated three times for “Outstanding Wine Service” by the James Beard Foundation.

By the time he graduated, Reynolds was ready for the next level in a big way, passing the Advanced Sommelier exam with the Court of Master Sommeliers, working the harvest at Domaine Dujac in Burgundy, and even spending a few months at Noma in Copenhagen. Back in New York, Reynolds worked for Grand Cru Wine Consulting before joining the Charlie Bird team in February 2013, where the well travelled sommelier was promoted to wine director in less than a year.