CIA Faculty: A "Who's Who" of Wine Expertise
With its industry reputation for excellence and ideal location in the heart of Wine Country, the CIA attracts the best of the best for its wine faculty. In every class you take, you'll benefit from the wine expertise and far-reaching experience of the country's top wine pros.
Our wine instructors hail from virtually every segment of the industry and include a European Wine Council "Educator of the Year," wine consultants, chefs, a James Beard Award winner, Master Sommeliers, award-winning authors, an online wine merchant, wine communicators, winemakers, and sommeliers. In addition, other industry leaders, such as Robert Parker, Jr., periodically come to campus as guest speakers, sharing their knowledge of everything from wine marketing to wine making.
|Karen MacNeil, ACWP, Chairman, Professional Wine Studies
Karen MacNeil is one of America 's leading wine experts, as well as a prominent consultant and writer. She is a James Beard Award winner, the European Wine Council's 2005 Educator of the Year, and the author of the award-winning book, The Wine Bible. Ms. MacNeil is also the host of the PBS series Wine, Food, & Friends and the founder and editor of the Internet channel WineTasteTV. Visit her website.
John Ash is an instructor for the CIA at Greystone's Sophisticated Palate™ program, the founder of John Ash & Company, and the longtime culinary director for Fetzer Vineyards. His newest venture is Sauvignon Republic Cellars, which specializes in Sauvignon Blancs from around the world. Chef Ash received a James Beard Award for John Ash Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher.
|Robert Bath, MS, CHE
Master Sommelier Robert Bath has spent more than 25 years in the wine and food industry, managing high-profile, wine-oriented restaurants. He is the founder and principal of RLB Wine Group, a sales, marketing, and education consulting business, as well as Robert Bath Imports, which specializes in artisanal wines from New Zealand.
|Bill Briwa '80, CEC, CHE
Bill Briwa is a chef-instructor at The Culinary Institute of America at Greystone. Chef Briwa honed his culinary and wine pairing skills at such luminary properties as The French Laundry, Domaine Chandon, and the Hess Collection, all in the Napa Valley.
|John Buechsenstein, CHE
A graduate of the University of California at Davis' renowned school of enology and viticulture, John Buechsenstein now teaches extension courses at Davis as well as at The Culinary Institute of America at Greystone. As an active and enthusiastic winemaker in the California north coast, he is constantly exploring the world of enology and sensory analysis.
Rebecca Chapa began her career working with Kevin Zraly at Windows on the World in New York City and is now the owner of Tannin Management, a wine consulting and education business located in San Francisco, CA.
Christie Dufault has worked as a sommelier and wine director for some of the nation's finest restaurants, including Vincent's in Phoenix, AZ and Gary Danko in San Francisco, CA, where she earned Wine Spectator's Grand Award. While the head sommelier at Quince, Ms. Dufault was named Best Wine Director by San Francisco magazine. She currently runs a small retreat company called Yoga in the Vineyard and is one of a team of five sommeliers at RN74 in San Francisco.
|Tim Gaiser, MS
A noted educator, consultant, and Master Sommelier, Tim Gaiser is the current education chairman of the American chapter of the Court of Master Sommeliers. His previous posts include Napa Valley's Heitz Wine Cellars and Wine.com, where, as senior wine merchant, he helped develop a multi-million-dollar portfolio of wines.
|Keith Goldston, MS
One of the world's youngest Master Sommeliers, Keith Goldston is a proud recipient of the Krug Cup trophy. He has 18-plus years of experience working for award-winning restaurants and wineries including recent work with Chef Charlie Palmer '79 and the launch of his own wine bar in New York City.
David Katz is managing partner of Panevino, a wine and food events and education company in St. Helena, CA. The company designs and produces wine and food events, conducts training, and consults on menu, recipe, and wine list development for clients in the Napa Valley and across the country.
|Lars Kronmark, CWP
Chef-Instructor Lars Kronmark was hand-picked from the finest culinary educators in the United States to open the CIA at Greystone in 1995. He has taught leading industry professionals in custom and catalog food and wine programs, led wine auctions, and been involved with the annual Worlds of Flavors® International Conference and Festival since its inception in 1996. Chef Kronmark lives with his family in St. Helena, where he grows Cabernet Franc grapes and makes his own wine, which includes grapes from the CIA property.
Jeff Morgan is the former West Coast editor of Wine Spectator. In 1999, he became wine director for the gourmet retailer Dean & DeLuca and wrote Dean & DeLuca: The Food and Wine Cookbook, published in 2002. Since then, he has published four more cookbooks, most recently the Domaine Chandon Cookbook: Recipes from étoile Restaurant (Chronicle Books). Mr. Morgan also makes wine in the Napa Valley under his Covenant and RED C labels.
Elliot Stern is the past COO of the Sorting Table and has designed sales and marketing strategies for prestigious companies such as Schieffelin & Somerset, Franciscan Estates, Sam's Wine & Liquors of Chicago, and Wilson Daniels. Mr. Stern is also proprietor of Divot Enterprises, the producer of Oakville East Cabernet Sauvignon.
The owner and president of Balzac Communications & Marketing, Paul Wagner is also a wine judge and a columnist for Vineyards & Winery Management. Mr. Wagner is a founding member of the Academy of Wine Communications and a co-author of the award-winning Wine Marketing & Sales. He was inducted into the Spadarini della Castellania di Soave in 2005.
|* Note: The CIA reserves the right to alter its instructor assignments as may be deemed necessary.|