Delighting Guests Since 1902
An Interview with Jen Watterson, Director of Beverages, Huse Culinary
By Lisa Gmur, CSW
RAISE A GLASS
Huse Culinary is an upscale restaurant and retail food group based in Indianapolis and is the company behind the legendary St. Elmo Steak House.
Huse Culinary began when Stephen “Steve” Huse took over the operation of the iconic St. Elmo Steak House in 1986. In 1997, Steve welcomed his son Craig into the business and Huse Culinary began its expansion.
They currently have four restaurant brands including St. Elmo’s Steakhouse, Harry & Izzy’s, 1933 Lounge and their newest concept, the HC Tavern & Kitchen.
We talked with Jen Watterson, Director of Beverages for Huse Culinary about everything from her childhood aspirations of belting out anthems, guitar in hand, to her 22+ years with the Huse Culinary brand.
Pictured Left: Jen Watterson
THE INTERVIEW
The Mark Wine Group
So excited to do this. I have really enjoyed our “Quick Sips” with you and your team over the last year. Now I get to know more about you and Huse. One thing I do know, is that you are a fixture there.
Jen Watterson
This year I'll be celebrating 22 years with Huse Culinary!
The Mark Wine Group
Wow! That is fabulous. Please tell us more!
Jen Watterson
I started at St. Elmo Steak House, doing whatever I could to learn and contribute. Back then we were only 1 restaurant – now we have 4 concepts and 6 locations with 2 more opening in the next month.
People ask what my dream job is, and honestly, I’m already living it—combining my love for hospitality with my passion for beverages every day.
The Mark Wine Group
It doesn’t get much better than that. Was bartender or chef in your wheelhouse of childhood aspirations? Or maybe a rock star or Madame President?
Jen Watterson
Ha! When I was younger, of course I thought I'd be a rock star!
The Mark Wine Group
Oh my God! Totally! Of course, don’t ask me to sing. <laughs> Would love to hear about your real roots. Like where you grew up and stuff like that.
Jen Watterson
I’m originally from a small town in Northwest Indiana, but I’ve been calling Indianapolis home for the past 22 years. I’m also a single mom to two teenagers—so my life is busy, but also full of energy and love.
The Mark Wine Group
Aww. Yes. Love, but also tons of laundry and a total emotional roller coaster! But let’s take a step back. How did your career in hospitality get started?
Jen Watterson
My very first restaurant job was at a small restaurant serving grinders and pizza. I started in the kitchen and got a crash course in every role – basically, I was the Swiss Army knife of that shop.
The Mark Wine Group
Totally vibing with that. I also babysat and I started working in restaurants in high school too! I truly believe everyone should have to bus tables, sling cocktails and burgers or the like. True life experience. And obviously with your current status, your love for hospitality persisted.
Jen Watterson
I came in fresh out of Purdue University with a degree in Hospitality & Tourism Management. And I wasn’t exactly a newbie to the restaurant world. I had already spent over 5 years working in restaurants, so I had a solid foundation of experience.
Still, I was young, hungry (in more ways than one!), and eager to learn even more. I didn’t have all the answers, but I was definitely ready to ask all the questions. That mix of experience and eagerness has carried me through the years—and it’s still going strong!
The Mark Wine Group
So here you are, Beverage Director for Huse Culinary. Did you have a mentor coming up?
Jen Watterson
When I first started at St. Elmo, one of my roles was to assist the event manager (April)—and let me tell you, I learned so much from her.
Not only did she teach me the ropes of being a female manager in a male-dominated industry, but she also showed me the power of seriously strong organizational skills. A lot of the strengths I have today are rooted in the systems and methods I learned from her. The best part?
She's now the wine cellar manager at St. Elmo, and we still get to work together daily! It’s like having a mentor AND a partner in crime all these years later.
The Mark Wine Group
Love that so much! What other part of your job rocks your world?
Jen Watterson
My favorite part of this job is setting up our stewards with all the knowledge and information they need about our beverage program, so they can create memorable experiences for our guests. Oh, and I get to try a lot of wine which is a nice perk too.
The Mark Wine Group
Best perk of the business! Let’s talk wine! What is your first memory of wine?
Jen Watterson
My first memory of wine was a summer job in college at a small fine dining restaurant. The wine storage was more of a mess than a cellar, but the owner handed me the keys and asked me to organize it.
There were about 100 different types of wine, and though I knew nothing about them, I dove in, studying the labels. That’s when my curiosity about wine sparked—and it’s been growing ever since.
The World-Famous St. Elmo Shrimp Cocktail.
CONTINUED
The Mark Wine Group
Given your first memory of wine was in college I am guessing that wine was not a big part of your upbringing?
Jen Watterson
Wine wasn’t really part of my upbringing, but cocktail hour was!
Every visit to my grandparents meant 5 p.m. sharp for cocktails. I thought I was so cool when my grandpa added a splash of cherry brandy to my soda.
I didn’t know much about wine, but those little moments of tradition sparked an early appreciation for drinks and their rituals.
The Mark Wine Group
Ha! My dad had me making Extra Dry Chivas Rob Roy’s for him from age 10 and my papa taught me how to make a mean martini! My dad, cousins, aunts, uncles would all convene at my grandparents’ house many days after school/work for cocktails. I love this common thread. Do you have a favorite cuisine?
Jen Watterson
Honestly, my favorite cuisine is any that is served with wine. The idea of pairing a great meal with a glass of something wonderful just makes the experience so much better.
There's something about the way food and wine come together to elevate each other that always gets me excited—it's like the perfect duo, every time!
The Mark Wine Group
Exactly! Do you have a favorite food & wine pairing?
Jen Watterson
Sparkling wine and fried food are said to be a match made in heaven, and I couldn't agree more! We have a fried calamari appetizer in our restaurants, and I love it with a glass of sparkling wine.
The bubbly effervescence cuts through the richness of the crispy, salty calamari in the most satisfying way. It’s one of those pairings that always feels right, no matter what the occasion.
The Mark Wine Group
I am a recent convert to fried chicken and bubbly, so I totally get that! What wine regions have you traveled to?
Jen Watterson
In college, I took a food & wine trip to Burgundy and Champagne, and honestly, I had no idea what I was getting into—but I loved every second of it!
Since then, I’ve been lucky enough to take trips to Napa and Sonoma, as well as Oregon and Washington. But hands down, my favorite experience was going to Argentina for Malbec camp—it was amazing! The wine, the culture, the landscapes—it was truly unforgettable.
The Mark Wine Group
If there was one varietal that you would like everyone to try, what would it be?
Jen Watterson
Nebbiolo! This grape is the heart and soul of Barolo and Barbaresco, and such a complex, fascinating wine. It’s got layers of fruit, earthiness, and floral notes that evolve beautifully with age
Nebbiolo is a true expression of place, and I think once people experience it, they’ll see why it’s such a gem in the wine world.
The Mark Wine Group
I fell madly in love with Piemonte, home of the Nebbiolo grape! We have to taste some Barolo together. There are so many wines out there. How do you decide which wines are right for Huse Culinary?
Jen Watterson
It can feel overwhelming, but when it comes to choosing the right wines for Huse Culinary, I always look for two things: quality and connection.
I want wines that not only taste amazing but also come with a story—whether it’s the people behind the bottle or the history of the vineyard.
I think the best wines are the ones with a personal touch, something that makes them special beyond just what's in the glass.
The Mark Wine Group
That’s what we are all about. Stories! Our tag line from our inception in 2007 has been “Great Wine. True Stories.”
It’s one of my favorite things about our Quick Sip program; letting the winemakers and winery owners tell their stories while we taste their wine.
Do you find that current wine trends like bubbly, red blends and rosé work for you?
Jen Watterson
Definitely! One of the best things about current wine trends like bubbly and rosé is how versatile they are.
People are finally realizing that you don’t need a special occasion to enjoy a glass of bubbly. Rosé is the same way—it’s refreshing, food-friendly, and perfect for any time of year.
These wines are all about enjoying life in the moment!
The Mark Wine Group
How about the classic varietals? How do they fare?
Jen Watterson
Cabernet remains the most popular in our restaurants—it's just a classic that never goes out of style. What’s interesting is how popular Sauvignon Blanc has become, even edging out Chardonnay! Its crisp, refreshing profile has really resonated with our guests.
The Mark Wine Group
Wow. That’s intriguing. Besides Sauvignon Blanc, have you noticed any other changes in what people are drinking?
Jen Watterson
People are embracing variety—whether it’s different styles of wine, new regions, or even non-alcoholic options.
It’s been exciting to see guests become more adventurous and open to trying new things.
This has influenced our wine program, as we strive to offer more unique choices, while still keeping the classics that everyone loves.
The HC Tavern + Kitchen offers an upscale yet approachable menu for both traditional and adventurous tastes.
St. Elmo 1933 Lounge is a sophisticated speakeasy honoring Prohibition’s end, blending vintage traditions with modern elevated cuisine.
FIND OUR WINES
at Huse Culinary
Buehler Napa Valley Cabernet
Freixenet Blanc de Blancs
Gloria Ferrer Sonoma Brut
Hundred Acre Wine Group
King Estate Pinot Noir
Louis Latour Grand Ardèche Chardonnay
Louis Roederer Cristal Champagne
Métier Cabernet Sauvignon
Mionetto Alcohol Removed Sparkling
Roederer Estate Brut
CONTINUED
The Mark Wine Group
Variety is the spice of life! Have you had success with wine cocktails?
Jen Watterson
Wine cocktails have been a hit, especially with classics like the spritz and New York Sour. Both are great examples of how wine can really elevate a cocktail and add something special to the experience.
The Mark Wine Group
About what percent of your beverage business is wine sales?
Jen Watterson
Anywhere from one third to half of our beverage sales come from wine depending on the restaurant concept.
The Mark Wine Group
That’s a solid number. What tier wines sell the best?
Jen Watterson
Our guests are looking for wines that feel meaningful and offer great value. Mid-tier wines tend to sell the best because they strike the perfect balance between quality and price. Of course, we also sell our fair share of hard-to-find, high-end wines for those special occasions.
The Mark Wine Group
Got to love those customers who love to splurge. How often do you change your wine program?
Jen Watterson
We like to keep things fresh, so we change our wine program regularly to reflect seasonality, trends, and customer feedback. Typically, I’ll update our lists a few times a year, but I’m always keeping an eye on what’s new and exciting in the wine world.
The Mark Wine Group
What do you do to engage your staff?
Jen Watterson
I love engaging with our stewards by bringing the wine world to them. We’ve had Zoom calls with owners like John Buehler (thanks to The MWG), and we’re even bringing Landon Patterson, from Hundred Acre, in for an in-person training this spring.
It’s all about creating connections and making the experience interactive and exciting so the team can feel as passionate about the wines as I do.
The Mark Wine Group
John was super fun. Landon is fantastic too! Your team will love him. Now let’s talk customers. How do you engage them?
Jen Watterson
I listen to our guests to hear what they love about certain wines. Once I get a feel for their preferences, I can guide them to something new from our list that I’m sure they’ll enjoy.
Beyond that, I love setting them up with experiences at wineries so they can dive even deeper into the wine world. It’s all about creating memorable, personalized experiences that help them discover new favorites and connect with the people behind the wine.
The Mark Wine Group
I love that. Traveling to wineries is such a great way to really engage with wines and wine regions. I am guessing you love traveling for work?
Jen Watterson
I love traveling for work! Some of my most memorable life experiences have come from hitting the road—whether it’s exploring new places or connecting with people in the wine industry.
There’s something so inspiring about meeting others who share that passion, hearing their stories, and learning about what they do. Plus, getting to experience new cultures and flavors just adds another layer of excitement to the job.
The Mark Wine Group
Totally. Immersing in new cultures and flavors is my happy place. Any favorite work travel destinations?
Jen Watterson
Arizona is about to become my favorite work travel destination as we will be opening our first Harry & Izzy’s there next year. I’m so excited to trade my jacket for sunscreen!
I’m also looking forward to exploring the local wine scene and diving into the beverage happenings in Arizona—it’s such an exciting opportunity, and I can’t wait to see how everything unfolds!
The Mark Wine Group
How exciting! The Phoenix/Scottsdale area is booming with coolness. We discovered some really amazing spots when we were there last year.
I can’t wait to hear all about it and to see more of you on ZOOM! Thanks so much for this.
Jen Watterson
Thank you. This was great.