Carenn is a sincere food and wine lover, and always wants to keep the party going. She went to culinary school, and realized she was most obsessed with wine and guests. Criss-crossing from San Fran in wine sales and imports, to Vermont to open Dedalus Wine Bar, then onto Austin Texas where she was Wine Director of both Texas French Bread and Carpenters Hall. She came to NYC & landed on the team at Frenchette, then onto one Michelin starred estela before finally opening her dream bar here. Her favorite grape is Chenin, but she loves any bright, reductive white wine and will drink a light red if you twist her arm.

Max is a shy guy with food, wine, and running obsessions. Working on his psych degree at Middlebury he filled his cup cooking for friends and family. Then went on to NYC’s French Culinary Institute. His first restaurant, Pistou in Burlington VT, was nominated for Best New Restaurant by the James Beard Foundation. He's cooked in kitchens in Copenhagen, DC, San Fran, Texas and beyond and developed wine programs for NYC's Roberta's and Jupiter. Max was then Executive Chef and Partner at Libertine in the West Village. He now also is the Chef + Partner of Petit Coquin in San Antonio, TX, receiving a five star review upon opening. He loves to lace up his shoes for a good long run to tune out. His favorite region is the Jura, but he's always curious to discover something new to get excited about.

Chad is both ignored and feared amongst the wine intelligentsia in his home town of San Antonio. He is an enthusiast of too-many-things-to-list which ultimately led to his company Empty Stomach, creating restaurant, bar, and nightlife concepts. He won’t shut the hell up about Beaujolais or Lyon (like, ever) and only drinks wine out of small bottles when magnums are unavailable. He respectfully insists that you keep your study hall outta his recess.