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"One of the first Sommeliers to be certified in Saint Louis, John is one of the most experienced and internationally industry peer recognized and endorsed Sommeliers with a very diversified background in the field of food and beverage. On the west coast he worked closely with a number of fine wine establishments including the now defunct Atwater’s, in Portland, Oregon, a Wine Spectator Grand Award winning restaurant. In Saint Louis, John has worked as a chef in the old L’Auberge Bretonne when it was located in Le Chateau Village in Frontenac and he has also served as a personal Chef in the private sector. He has created and managed some of the most sophisticated and extensive Wine Programs in Saint Louis. For three years John was the Wine Steward at Fedora’s restaurant formerly in Union Station. He was also Maitre‘d and Sommelier at Chez Louis in Clayton at The Seven Gables Inn (A small luxury hotel and a member of the Relais & Chateau group at the time) during its heyday and he served as the Sommelier at The Saint Louis Club (working with former White House (Reagan/Bush) Master French Chef Pierre Chambrin) which held a Platinum rating (only the top 3% of all private clubs in the U.S. have this rating), for 9 years. During his tenure there, his initial wine list composition won first place at the 1997 National Club Manager Association of America convention in Orlando, Florida being the only Sommelier in the 60 year history of the Club to garner this award. Other notable establishments where John has had a positive impact on the beverage program include the opening of Mihalis Chophouse and as the Wine Director for the Café Napoli Group in Clayton, Missouri where his initial Wine List composition received the Wine Spectator Award of Excellence, the first in this restaurant’s 25 year history. John was certified as a Sommelier in 1996 by The Court of Master Sommeliers.https://profile.indeed.com/p/johns-9gkb4lqhttps://sommelierschoiceawards.com/en/blog/interviews-3373/john-sears-on-his-28-years-of-being-a-sommelier-745.htm
Sears Wine & Spirits Catalogue
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SommelierSears Wine & Spirits Catalogue May 1995 - PresentSears Wine & Spirits Catalogue is a consulting entity specializing in advisement regarding Operational Beverage Program analysis and other services including consulting on Wine List composition (specializing in content, formatting, editing and proofreading), liquor, wine and beverage placement recommendations, inventory management, marketing, beverage cost control analysis and staff education. Additional services include composing creative content representing your company (fashioned and formatted from specific company history and information while targeting your detailed demographics), bios and awards with all compositions based on the perspective of implementation into your website information or any alternative types of content that you may require including detailed product description composition. I am also able to compose and contribute feature articles of your chosen subject matter to enhance your company newsletters. Additionally, I can function as an anonymous diner or hotel patron to analyze establishment operations and make relevant reports. Special Event Sommelier services and most aspects of Personal Cellar consultations are also available specializing in functionality and balance of cellar content - A diverse Catalogue of News, Knowledge and Services.
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Wine DirectorBlood & Sand Restaurant Https://Www.Bloodandsandstl.Com/ Oct 2023 - Jun 2024I managed the Wine Program at this venue while also performing staff education. I was also responsible for the typical administrative P & L relevant management oversight categories including cost controls, inventory, marketing, list composition and management, etc. I also acted as the Maitre’d by greeting, seating, performing wine service and assisting floor staff in efficient table maintenance. Open Table Reservation System experience.
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SommelierWest End Wines Aug 2011 - Apr 2013This was a small (I was the only Employee) Boutique Wine Shop featuring an eclectic selection of global contemporary and traditional fine wines from virtually every wine producing region on this planet. I managed every aspect of the Shop including comprehensive social media concerns (Facebook, Twitter & Linkedin) and weekly newsletters implemented by Constant Contact. I was responsible for the composition of extensive product descriptions and all other content on the company website. I also shipped nationally and offered Sommelier Services.
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Wine Director/SommelierCafe Napoli Jan 2010 - Aug 2011I managed all Wine related programs at Cafe Napoli & Bar Napoli in Clayton, Missouri including all purchasing, placements, wine list composition, staff training, inventory and cost control. I also functioned as the Floor Sommelier during the evening service. Additionally, I composed the standard operating procedure employee handbook.
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Wine Director/SommelierRandall'S Wines & Spirits Mar 2008 - Jan 2010I managed the extensive Wine Program making product placement decisions and worked the floor to assist customers with product information and selection. I composed detailed product information material for P.O.S. I also performed managerial duties of cashier supervision, receiving, deposit preparation, etc.
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Wine DirectorMihalis Chophouse Aug 2005 - Jan 2008I opened this restaurant designing and implementing the beverage program functioning as the Beverage Manager responsible for inventories, cost controls and all purchasing. I also performed floor wine service and sales, was responsible for wine list composition and design while also conducting wine and liquor sales and service training sessions for service staff.
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Sommelier12 North Cafe & Wine Bar Sep 2002 - Aug 2004Performed a la carte evening service and floor wine sales and directed staff training on Wine & Spirits.
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SommelierThe Saint Louis Club May 1995 - Sep 2002I was the Beverage Department Head managing three Bars and associated staffing while also performing all floor wine service and sales. I had sole responsibility for management of wine, liquor and beverage purchasing, wine list design and inventory management (the club maintained a $500,000 wine inventory with a significant part allocated to ageing) and controlled costs. I conducted wine & liquor sales and service training sessions for service staff and also assisted in the organization of several Winemaker’s Dinners and, additionally, dinners for The Tastevin Burgundy Society and Commanderie de Bordeaux. I re-structured and embellished The Master Wine List with my initial composition being awarded First Place in the 1997 National Club Managers Association of America Annual Wine List Competition in Orlando, Florida.
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Maitre'DThe Saint Louis Club Jul 1994 - May 1995I Supervised and managed formal dining areas, conducted training sessions for service staff and worked closely with former White House Master Chef and President of the French Master Chef Association Pierre Chambrin (Reagan, Bush) to showcase his culinary artistry.
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Wine DirectorThe Seven Gables Inn May 1990 - May 1998This was a small luxury hotel and a member of the Relais & Chateau group founded by Morton Meyer, the father of Danny Meyer, New York restauranteur https://www.forbes.com/2008/12/13/meyer-emp-hospitality-face-markets-cx_mlm_1121autofacescan02.html#1cce16454707. I managed wine, liquor and beverage purchasing, inventories and controlled costs and also conducted wine and liquor sales and service training sessions for service staff. I composed the Master Wine List and implemented an extensive and eclectic wine-by-the-glass program while also organizing several Winemaker’s dinners.
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Personal Chef/ChauffeurPrivate Sector Jan 1988 - Jan 1990I performed estate services for William and Elizabeth Remmert of the legendary Werner-Remmert Aviation Corporation including guests at the estate and for the crew and guests on a private yacht which traveled throughout the Caribbean. I provided chauffeur services for the estates and maintained several vehicles including Rolls Royce Corniche and Silver Spur motor cars.
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Wine StewardFedora Cafe & Bar Jan 1987 - Jan 1988I managed wine, liquor and beverage purchasing while also managing, conducting and supervising wine sales on the floor.I managed wine and liquor inventories, controlled costs and conducted wine and liquor sales and service training sessions for service staff.
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Sous ChefL'Auberge Bretonne Jan 1986 - Jan 1987I supervised and performed culinary preparations and expedited during evening service and also performed in positions of Saucier, Entrementier and all other aspects of classic French cuisine production.
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1St CookAtwater'S Jan 1983 - Jan 1986This restaurant was managed by ARA Services Fine Dining Division who also managed The Carnelian Room in San Francisco, The 95th in Chicago and The Changing Scene in New York - All Wine Spectator Grand Award Winners. I was First Cook/Chef de Parti/Saucier/Entrementier when opening this restaurant and worked, at various times, all five line stations in the display kitchen. I also expedited and had all sous chef responsibilities when he was unavailable. I supervised and performed preparations, including stocks and soups.
John Sears Skills
John Sears Education Details
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Purdue UniversityEnglish Composition/Business Management
Frequently Asked Questions about John Sears
What company does John Sears work for?
John Sears works for Sears Wine & Spirits Catalogue
What is John Sears's role at the current company?
John Sears's current role is Executive Sommelier C.S. at Sears Wine & Spirits Catalogue.
What is John Sears's email address?
John Sears's email address is qu****@****aol.com
What is John Sears's direct phone number?
John Sears's direct phone number is +131474*****
What schools did John Sears attend?
John Sears attended Purdue University.
What are some of John Sears's interests?
John Sears has interest in Spirits, Racquetball, Jazz, Wine.
What skills is John Sears known for?
John Sears has skills like Wine, Fine Dining, Food And Beverage, Restaurants, Alcoholic Beverages, Culinary Skills, Food, Wine Tasting, Menu Development, Restaurant Management, Hotels, Sommelier.
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