Sommelier Keri Levens of Chefs Club by Food and Wine - Biography

Brooklyn , NY

September 2017

Food and cooking have always been important to Keri Levens. After earning degrees in fine arts and art history from Rutgers University in New Jersey, Levens attended the Culinary Institute of America, where she graduated as Valedictorian of her class. It was at the CIA that Levens had her first wine class and began to understand the significance of wine and its place at the table. 

She began her career with Danny Meyer’s Union Square Hospitality Group, spending time at The Modern where she served as head sommelier under James Beard Award-winner Belinda Chang. She then joined the team at Aquavit as both the service director, as well as wine director, helping to earn the restaurant’s first Michelin star in 2013. 

Now, Levens works with Didier Elena and a rotating cast of chefs from across the globe at Chefs Club by Food & Wine in SoHo. The perfect combination of her experience in both the front of house and back of house, Levens is highlighting exceptional wines alongside some of the world’s most exciting cuisine. She holds the Certified level with the Court of Master Sommeliers and is a candidate for the Diploma from the Wine and Spirits Education Trust.