“Homegrown Talent”
An Interview with Erika Garretsen,
Corporate Beverage Manager & Sommelier
By Lisa Gmur, CSW
UNCORKED
The story begins in 1980 when the first Landry’s Seafood Restaurant opened in Katy, Texas. One of the owners was Tillman Fertitta. A year later he partnered to open the more upscale Willie G’s Seafood & Steaks in nearby Houston.
A few more years later, Fertitta gained controlling interests of both restaurants and the rest as they say is history. The Landry’s brand really took off.
Today, more than 30 years and 600 plus locations later, the Landry’s name is behind everything from Morton’s, Mastro’s, Del Frisco’s, The Palm and Saltgrass restaurants to hotels like The Golden Nugget and Houston’s Post Oak and several more resorts and spas from New York to California. An Aquarium, a Boardwalk and even River boats are in the mix.
We talked with Erika Garretsen, a Corporate Beverage Manager and Sommelier for Landry’s Restaurants & The Palm about everything from her dogs (she has two) to that first taste of wine which “spoiler alert” was not an “Aha” moment.
Pictured: Erika Garretsen, Corporate Beverage Manager & Sommelier, Landry’s
THE INTERVIEW
The Mark Wine Group
So, let’s start at the beginning. Tell us a little bit about your family and where you grew up?
Erika Garretsen
Houston, Texas. My mother was a tax accountant, and my stepdad was a financial analyst. I have one sister and one brother.
Erika Garretsen
I always wanted to be either a doctor or lawyer when I grew up. I knew I wanted to help people from a young age.
Erika Garretsen
I studied Hotel & Restaurant Management with a minor in Beverage Management & Marketing at the Conrad N. Hilton College of Global Hospitality Leadership at The University of Houston.
Erika Garretsen
I always aspired to be in the Beverage Department at Landry’s and as I advanced in management, I helped redesign the wine education program for one of Landry’s concepts, and was chosen for this position. I happened to be at the right place at the right time.The Mark Wine Group
Gotta love that. Right place, right time, for your dream job. What experience did you bring with you to Landry’s?
Erika Garretsen
I brought many years of restaurant and bar operations experience, wine and spirits knowledge, and a passion for training and education.
Erika Garretsen
Aside from the lifelong relationships and friendships I have cultivated, I enjoy working in tandem with Operations & Culinary to create successful programs.
Erika Garretsen
The two people I have learned the most from over the years are Brian Webb (Better Beverage Bureau) and Tylor Field, III (Landry’s Inc.).
The Mark Wine Group
Two of my favorite people! I actually worked with Tylor back at The Clarke Cooke House in Newport, Rhode Island a long time ago, and I just love Brian too!
Tell us a little about Landry’s wine programs. Are the customers being more adventurous these days?
Erika Garretsen
Our Landry’s properties offer a wide range of wine selections and yes, I think people are more open to trying new things and exploring their palate in our restaurants.
Erika Garretsen
My favorite grape varietals are Pinot Noir and Bordeaux Blends. I really enjoy the Sonoma Wine country in California.
The Mark Wine Group
The rolling hills, the rivers, Sonoma is so picturesque. The wine ain’t bad either! Do you remember your first taste of wine?
Erika Garretsen
I remember trying wine for the first time and not liking it. It wasn’t until I took a wine class in college when I started to like and appreciate it.The Mark Wine Group
I too am a Francophile but I lean more towards White Burgundy like Meursault.
Of course both Red and White Burgundy are hardly the daily go to. I’ve been known to pour Kir or a Mimosa before dinner.
Do you have a wine cocktail you favor?
Erika Garretsen
My favorite wine cocktail is a riff on a Mimosa. I like mine with Prosecco and grapefruit juice instead of the traditional style.
The Mark Wine Group
Yum! I love grapefruit. Mionetto and grapefruit will be in my glass this weekend.
Thanks for the recommendation.
Let’s talk a little food with our wine. Do you have a favorite food and wine pairing?
Erika Garretsen, Corporate Beverage Manager & Sommelier, Landry’s
The stunning dining room at The Palm in Houston, Texas.
CONTINUED
The Mark Wine Group
That works. I love salty things with Champagne. Okay, I like anything and Champagne. How about a favorite cuisine all on its own?
The Mark Wine Group
They both pair really, well with Red Burgundy, so you are good there. Have you traveled to any cool places for work or play?
Erika Garretsen
My favorite places I have traveled for work are Puerto Rico and Niagara Falls.
My favorite places I have traveled for leisure are Mexico and Dominican Republic.
The Mark Wine Group
Love the DR!
I have been like 8 times. I have also been to Mexico and Puerto Rico but never Niagara Falls. Kind of crazy. My grandparents went there on their honeymoon, and I have always wanted to go.
Anywhere you haven’t been that you are "jonesing" for?
The Mark Wine Group
Ooh yeah! Strolling down the Champs Elysees… sipping wine in a café and shopping. I can do that. What do you like to do when you aren’t working?
Erika Garretsen
My hobbies are singing, playing music, and recreational kickball league. I love hanging out at home in Spring, Texas with my dogs; Sammy, a terrier-mix and Stoney, a Catahoula Leopard Dog.
Erika Garretsen
Life is much different than how I pictured it when I was younger.
I never imagined I would fall in love with the Beverage & Hospitality industry, really enjoy what I do, and serving our customers.
I really never thought that I would be so passionate about food and wine!
The Mark Wine Group
Whew. That’s a big one. Is there anything everyone should know about you that might surprise us?
The Mark Wine Group
I love old movies but not the horror genre. Huge fan of jazz so I totally get that one. This was really fun! Thanks so much Erika.
Try our wines
at The Palm!
- Freixenet Mionetto USA
The Solider Cabernet Sauvignon
- King Estate Winery
The always sumptuous Center-Cut Filet; “Nobody matches The Palm for memorable – business or pleasure. It’s like the family you want to visit again and again.”
The Torre Crudo, freshly shucked oysters, shrimp cocktail, jumbo lump crabmeat, littleneck clams, Sicilian tuna tartare, and Nova Scotia lobster, an exceptional wine pairing and a favorite of The Mark Wine Group.