Sommelier Jason Wagner of Fung Tu - Biography

New York, NY

October 2014

A restaurant professional for more than ten years, Jason Wagner has filled just about every front-of-house position imaginable. In all that time, however, one discipline easily emerged as his driving force: wine and beverage. Now holding certifications from both the American Sommelier Association and the Court of Master Sommeliers, he has since risen to prominence in the wine community.

Before becoming a partner, sommelier, and general manager at Fung Tu, Wagner served as wine director at the two Michelin-starred L’Atelier de Jöel Robuchon in the Four Seasons Hotel New York, working with one of the most revered culinary minds of the last century. It was here that Wagner polished his skills and broadened his knowledge, overseeing a list of more than 750 labels with great depth of classic regions and vintages.

Following that unparalleled education, Wagner oversaw several high-volume, award-winning wine programs in Chicago and New York, including Henri and The Gage. He created the wine programs at Nellcôte (Eater National's “Best New Wine Lists in America”) and RM Champagne Salon (Food & Wine's “25 Best Places to Drink Wine”), both of which had hyper-focused wine programs championing coastal and island Mediterranean wine and Grower Champagnes, respectively. 

Wagner has been featured in publications such as Food & Wine, The New York Times, Chicago Sun-Times, Chicago Tribune, Michigan Avenue Magazine, Wine Enthusiast, Eater National, Red Eye Chicago, Chicago Style, Time Out Chicago, Tasting Table, and has participated in a dinner at the James Beard House.