Sommelier Matt Tunstall of Husk - Biography
Matt Tunstall’s wine education was influenced not only by studying with the Court of Master Sommeliers, but by hands-on experience. He was hooked the first time he opened a world-class wine. “I tasted it over a period of hours,” he notes. “As the wine opened, every time I tasted it became a different animal.”
The Memphis native studied culinary arts and hospitality management at San Francisco College, and it was while he was working as a server at Plump Jack Café that he truly realized this could be more than just a job. “I was working with servers who had been in the business for ten or more years, and they all had a tremendous love of food and wine,” he says. “They showed me that you could do this as a career,” he says.
After three years as a server, Tunstall took on the role of assistant general manager with Plump Jack Management Group’s new, ingredient-driven property, Jack Falstaff. Under the guidance of Advanced Sommelier Gillian Ballance, Tunstall developed the restaurant’s expansive list focused on cult California and domestic producers, as well as international and biodynamic wines. Tunstall moved on to become the general manager at Orson Restaurant, where he consulted with Chef Elizabeth Falkner during the restaurant’s planning phase, and after the blockbuster opening, oversaw day-to-day operations. In 2008, after a stint as wine director at San Francisco’s Shanghai 1930, Tunstall moved to the East coast where he served as sommelier at The Sanctuary Hotel, in South Carolina.
As sommelier at Husk in Charleston, North Carolina since 2011, Tunstall brings to his position a desire to share his wine knowledge, experience and enthusiasm with guests. He is always on the hunt for exceptional vintages that pair well with Executive Chef Sean Brock’s cuisine.