An Unparalleled Dining Experience
An Interview with
Robbi Jo Oliver & Anna Orton-Pujol
Directors of Training
By Lisa Gmur, CSW
RAISE A GLASS
Mastro’s collection of sophisticated steakhouses and Ocean Club Seafood locations are, well, fabulous.
I vividly remember my first Mastro’s experience. It was also my first time in Houston. Mark and I were going to the Patriots-Texans game and staying at the Post Oak Hotel right next door. As soon as we walked in the door, I was brought back to the world class restaurants I grew up going to in the Northeast.
The combination of elegant but cool ambience, world-class service and seriously OTT (over the top) cuisine set the stage for what would be a very memorable dinner. With each glass of wine and each course, I totally understood all the acclaims. “Masterful!”…. “High End!” ….”Top Ten!”
We recently talked with the two amazing women; Robbi Jo Oliver & Anna Orton-Pujol; the team behind the wine and beverage program at Mastro’s, about everything from their first taste of wine (anyone remember Bartles and Jaymes?) to their extensive list of wine regions where they have kicked some dirt.
Pictured (L to R): Anna Orton-Pujol & Robbi Jo Oliver
THE INTERVIEW
The Mark Wine Group
Hello lovely ladies that I thought I knew, (like where you grew up and stuff) but obviously didn’t know a lot about you until this!
Like I know that you, Robbi Jo, grew up in Arizona and Anna in upstate New York. But there is so much more to learn!
Robbi Jo Oliver
I grew up mainly in Scottsdale, but I lived in Southern California for 16 years. Now I am back in Arizona married to Aaron, the love of my life. We have fun every day in our little bubble.
The Mark Wine Group
Awww. You two are super cute together. How about you Anna, fill us in a little on your life.
Anna Orton-Pujol
I am originally from a town outside of Buffalo NY called Williamsville. I knew at a young age it was not where I was going to stay and live.
I started traveling at 19 moving to Athens, Greece and then backpacked through Europe with my best friend. In 2000, I took a leap of faith and packed my life up after graduating college and drove across the country to Los Angeles even though I had never visited or researched it.
Anna Orton-Pujol
We live in Santa Monica and my life is very busy. My husband and I have a 13-year-old daughter named Poppy and we just celebrated our 17th wedding Anniversary, so trying to keep what they call… work-life balance, is quiet the challenge, but I love a good challenge.
The Mark Wine Group
Agreed. The whole work life balance thing is a huge challenge. Did you always want to work in the beverage industry? Or did you dream about being a fashion model? Or maybe a Rock Star?
Robbi Jo Oliver
I went to Arizona State University to be a professor and then fell in love with the restaurant business and wine & spirits while I was working my way through school.
Now I get to teach wine & spirits, culture and hospitality. I truly believe I have “the” best job.
Anna Orton-Pujol
Ha! Funny you ask because my move to Greece was with a Modeling Agency named Action Models. It was not for me. Let’s leave it at that. I had no idea the hospitality industry would be my future.
Anna Orton-Pujol
I have been with Mastro’s for 24 years in November. I started at the second location in Beverly Hills, where Robbi Jo and I have worked together for almost 24 years.
Robbi Jo Oliver
I was a bartender all through college and studied Sports Psychology.
Anna Orton-Pujol
My experience was from being a host, cocktailer, server and bartender in my previous jobs.
The Mark Wine Group
Hosting, bartending, serving, and cocktailing. Those things make obvious sense. Sports Psychology? Not so much, though I guess psychology of any kind helps in the hospitality business. There are a lot of personalities and egos.
Did you have any jobs growing up, like in high school?
Robbi Jo Oliver
Hostess at a fancy restaurant where we had an old school Sommelier that wore the tastevin.
Anna Orton-Pujol
My first job was as a lifeguard during the summers. I loved it! Any time in the sun is where I want to be.
The Mark Wine Group
Not so fancy, but definitely fun in the sun. Especially after those Buffalo, NY kind of winters. Do you have a favorite part of your job at Mastro’s?
Robbi Jo Oliver
Training, the very best part is training staff, wine & spirits and hospitality.
Anna Orton-Pujol
Right there with Robbi Jo. The favorite part of our job is training. Teaching classes to the staff and refreshing their vibrance for the industry as a whole, but also specifically, Mastro’s culture.
Reminding them all that the details matter. The details set us apart whether it is our wine service, sequence of service, spieling etc. It is all just as important as the next detail.
Robbi Jo & Anna
Having enough time to see all our restaurants often enough and spend enough quality time with the staff and managers.
CONTINUED
Robbi Jo & Anna
Typically, once a year for the core BTG and BTB selected through a detailed blind tasting process.
When choosing wines, they first have to be well made and delicious. We are always tasting wines with an open mind that there are many different styles of wines and many different preferences that our guests have.
We do however add wines to certain locations as we find special gems and allocated wines throughout the year.
The Mark Wine Group
Do you find that current wine trends like bubbly, red blends and rosé work for you?
Robbi Jo & Anna
Mastro’s is known as a celebration destination and what better way to celebrate than to have bubbles. We pride ourselves on our expansive Champagne and Sparkling selections.
Robbi Jo & Anna
We have a few creative wine cocktails on our list that we are very happy with. They especially do well at our locations that serve brunch.
The Mark Wine Group
With your love for training, I am guessing you have a lot of ways to engage your staff?
Robbi Jo & Anna
We are very passionate about trainings and tastings. Whether it is Anna and I visiting a store and hosting a Wine & Spirits class or its suppliers coming to taste and training staff at pre-shifts, training is always priority number one!
Robbi Jo & Anna
Within the walls of the restaurant, we engage our guests by training our staff to relay a story about the products we are offering them.
If they can say they recently tasted or share the history or backstory of the product you are engaging with the guest and you build a repour.
Outside we engage via social media outlets.
The Mark Wine Group
Social Media has definitely become the rage in pretty much all industries. Have you noticed any changes in what people are drinking?
Robbi Jo & Anna
Right after pandemic there was an increase in high-end hard-to-get wine sales. We have seen that spike come back down to earth again.
Our guests are looking for a value whether it be in quality or price. It can be expensive but needs to be worth it.
Robbi Jo & Anna
We have healthy wine sales at all our locations. Some have a community where wine weighs in a little heavier. But on average wine is more than half of our beverage mix.
Robbi Jo & Anna
We like to believe our wine list is attractive to all our guests and has something for everyone at all different prices. When you look at our sales, we are fortunate to sell wines at all price points.
The Mark Wine Group
You’ve recently opened a new restaurant in Miami. What was that like? Was it a typical opening?
Robbi Jo & Anna
Fantastic! What a great city with so many wonderful hospitality minded people. We were able to hire and train some of the very best in the business. They love their wine in Miami. The list is diverse, and it was really fun to curate.
JY samples a glass of Monsanto Chianti Classico at Castello Monsanto.
JY enjoys a glass of Gloria Ferrer Blanc de Noirs.
FIND OUR WINES AT JOEY
Segura Viudas Brut Cava
Gloria Ferrer Blanc de Noirs
Simonnet-Febvre Chablis
Comte Lafond Grande Cuvee Blanc
Château Pichon Réserve de la Comtesse
Martin Ray Chardonnay
King Estate Pinot Noir
CONTINUED
The Mark Wine Group
That is super exciting. You have so many restaurants all over the country you get to travel to. Thinking you love this part of your job.
Robbi Jo Oliver
Yes, I love visiting our restaurants around the country. It’s always nice to see our coworkers and meet new guests.
Anna Orton-Pujol
I do love it! Sometimes it takes a toll, but we are like one big family at Mastro’s, so you never feel lonely. I love to see familiar faces and meet the new ones.
The Mark Wine Group
Everyone has a different memory of wine.
I remember being at a fancy restaurant and tasting a French Burgundy out of a big goblet when I was like, seven.
Do you remember your first taste of wine?
Robbi Jo Oliver
Tasting champagne at a holiday party when I was in high school.
Anna Orton-Pujol
Does Bartles & Jaymes count? If so, that is it. We all had to start somewhere.
The Mark Wine Group
Haha! Everything counts! So, Anna, I am guessing wine was not part of your upbringing?
Anna Orton-Pujol
Absolutely not! My parents didn’t have any alcohol in our house until my younger sister turned 21.
I remember my extended family all drinking at family parties and events but not my parents. That has since changed.
My mom has found a love for wine and champagne... I wonder from where?
The Mark Wine Group
Winner Winner, Chicken Dinner! Anna for the win! Do you have a favorite “go to” cuisine?
Robbi Jo Oliver
I really love food of all kinds but if I must choose, probably sushi or pasta.
Anna Orton-Pujol
I would have to say American Cuisine. I am a steak and potatoes girl.
The Mark Wine Group
There is that upstate New York thing peeping its head in again. How about a favorite food & wine pairing?
Robbi Jo Oliver
French fries and champagne.
Anna Orton-Pujol
I would have to say American Cuisine. I am a steak and potatoes girl.
The Mark Wine Group
Well, you both had me at champagne. I did tell you my license plate is Bubbly1, right?
Now to the question I kind of know the answer to, and it’s a lot, how many wine regions have you traveled to?
Robbi Jo Oliver
Bordeaux, Burgundy, Champagne, Languedoc, Corsica, North & South Rhône, Provence, Chablis, Douro, Salta, Cafayate, Uruguay, Maipo Valley, Napa Valley, Sonoma, Willamette, Paso Robles, Central Coast, Barolo, Tuscany, Bolgheri, Veneto, Piedmont, Chianti, Valpolicella, Niagara, Adelaide, Coonawara, Mt Robe, Benson, Langhorne Creek, and Marlborough.
The Mark Wine Group
I am out of breath and in full mode envy. I think your list is about the same Anna, right?
Anna Orton-Pujol
Pretty much. Champagne, Douro, Niagara, Paso Robles, Central Coast, Willamette, Napa Valley, Sonoma, Languedoc, North and South Rhône, Chablis, Burgundy, and Marlborough.
The Mark Wine Group
And now I need to get on it! Champagne, Burgundy and the Douro are on my short list.
Thank you both so much for this!
