Chris Luby Email & Phone Number

Portland, Or, Us

Beaverton, Oregon

Transitioned from more than 20 years in Oregon winemaking and grape growing to enriching the lives of our assisted living community, by:• Forming a concierge and chauffeur service to take care of resident bank, barber, and technology matters• Leading the Providence Strong for Life and Prestige Exercise Activate strength and fitness sessions• Forming the “Walking Posse” to progress residents during and after their physical therapy• Collaborating with the Community Resource Director at the Elsie Stuhr Senior Center Wellness & Health Fair• Expanding Tai Chi and launching American Sign Language• Facilitating author and library presentations, music performances, technology seminars, mental health webinars and fall prevention seminars, and Street Savvy Dog Rescue visits and donations• Advocating for residents during medical appointments• Curating and constructing daily, weekly, and monthly activity and exercise calendars, and monthly newsletter, through Illustratus platform• Completing Healthcare, Dementia, and Infectious Disease education modules through Healthcare Academy and Care Partners Oregon

Dundee, Oregon

• Reformed Wellness Posse, implementing ACSM evidence-based curriculum and Providence “Good Food, Great Medicine” lifestyle medicine• Strengthened relationships between Dobbes wineries, and vineyard owners and managers, providing feedback during seasonal bud break, bloom, veraison, and ripeness and maturity sampling

Monmouth, Oregon

I produced the growing Viridian wine brand simultaneously as a tenant at two wineries. But, I eventually closed production and liquidated inventory as a consequence of reorganization bankruptcy. Throughout my tenure, I:• Acquired a custom farming contract generating 2013 revenue of $323K after closing wine production operations• Generated $1.7M of 2011 and 2012 revenue by contracting 621 tons of Pinot Noir, Pinot Gris, and Chardonnay grapes, and marketing and selling 58,000 gallons of Pinot Noir and Pinot Gris bulk wine• Negotiated custom production contracts, hired and mentored interns, and processed 700 tons of grapes during the 2010 and 2011 vintages

Rickreall, Oregon

I arrived to a nearly-constructed boutique winery, only 10 fermentation tanks, and 6 weeks until the winegrape harvest; I quickly outfitted the cellar and laboratory to process 130 tons of estate Pinot Noir that garnered a Wine Spectator score of 91:• Generated revenue of $309K during two vintages via Trader Joes-California• Calculated 3-tier pricing structure, strengthened wholesale relationships, and acquired and retained retail and restaurant accounts

Wilsonville, Oregon

I formed Jefferson Spencer to buy 1.6 tons of grapes and produce 104 cases of 2003 Columbia Valley Syrah, and established retail and consumer accounts in the Portland, Oregon market.

Rickreall, Oregon

Upon Reliance Insurance' State of Oregon receivership, I pursued my rising passion to produce wine and volunteered to intern during the 1999 harvest at High Pass Winery in Junction City, Oregon, to prepare for my eventual position at Flynn:• Promoted from cellar assistant to Cellarmaster, managing 75,000 case production, and between two and 12 cellar assistants and harvest interns• Enhanced education attending enology and laboratory classes, and chemistry and microbiology seminars, at Chemeketa Community College