Christopher Becerra Email & Phone Number

In my 30 years in hospitality, I have worked as a dishwasher, prep- cook, busser, host, server, bartender, sommelier, and manager in establishments ranging from traditional Indian, French, Mexican, and Italian, as well as Country Clubs, inns and hotels.Most notably, I worked for eight years at Rick Bayless’ renowned Frontera Grill & Topolobampo in Chicago. Here I was introduced to the regional flavors of Mexican cuisine and to the diverse cultures of the country through many educational staff-trips. It was also here that my interest and love of pairing food and wine was nurtured. This eventually led to my promotion to assistant sommelier under the tutelage of sommelier, Jill Gubesch. I have since completed and passed two levels of the Court of Master Sommeliers certification program.During my six years in Athens, GA., I worked at The National as a server; a maitre’d and server at 5 & 10, and general manager/wine director at Farm 255 and Cinco y Diez. I was also frequently contracted as a free-lance wine and service consultant for a number of restaurants and businesses.After leaving Athens, I spent some time consulting in Savannah, GA. Shortly after this, I joined the management team at Greyfield Inn on Cumberland Island, GA. alongside my friends and colleagues, Chefs, Whitney Otawka and Ben Wheatley. I spent six years as the Beverage and Service Director here. Over time, I expanded the wine list from sixteen, mostly New World offerings, to over 100 wines, mostly Old World, having been specifically chosen to complement Greyfield's southern, coastal cuisine. I also built up the beverage program in general, with a specific regard to bourbons, rums, and nightly cocktail specials. I have been lucky to have found many opportunities to incorporate my love of illustration and design into various menu designs and other freelance work. You can see some of that work here: http://mrcarmstrong.tumblr.com

Listed skills include Wine, Restaurants, Hospitality, Management, and 5 others.