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Uncorked

Off the Record, Into the Glass

01
Uncorked with The One Group's Stephanie Castaneda Uncorked

Uncorked with The One Group's Stephanie Castaneda

Brooklyn-born and raised in Guatemala by restaurant-owning parents, Stephanie Castaneda found her way into hospitality as a nightclub owner's executive assistant in Los Angeles. Now The ONE Group's Director of Beverage, she talks the Amarone that sealed her love of wine, steak with wasabi and Syrah, and a soft spot for sad songs and McDonald's.
02
Uncorked with Avolta's Tyler Pitman, SVP of Concept Development & Brand Partnerships Uncorked

Uncorked with Avolta's Tyler Pitman, SVP of Concept Development & Brand Partnerships

Tyler Pitman's first taste of wine was a Jersey Sangria: jug wine mixed with Coca-Cola and peaches at his grandparents' Sunday table. The would-be James Bond passed on a Marriott offer to become maître d' at Bobby Flay's Mesa Grill and now leads concept development and adult beverage for Avolta. He talks Bermuda, golf, and grandma's eggplant parm.
03
Uncorked with Mastro's Robbi Jo Oliver & Anna Orton-Pujol Uncorked

Uncorked with Mastro's Robbi Jo Oliver & Anna Orton-Pujol

Between them, Robbi Jo Oliver and Anna Orton-Pujol have nearly half a century at Mastro's, most of it side by side since the Beverly Hills days. One set out to be a professor; the other left a modeling stint in Athens behind. They talk the joy of training staff, why they wish more people drank Merlot, and French fries with Champagne.
04
JOEY Restaurant Group, Group Sommelier & Bar Development, Joey Yamasaki Uncorked

JOEY Restaurant Group, Group Sommelier & Bar Development, Joey Yamasaki

He dreamed of tending goal in the NHL; instead, a busboy internship set Joey Yamasaki on a path to Best Sommelier of BC and eight years as JOEY Restaurant Group's Group Sommelier. He talks sparkling wine tableside carts, wine and potato chip pairing competitions, the Lambrusco plan, and fatherhood.
05
Uncorked with HMSHost's, Carson Gray, Director of Adult Beverage & Restaurant Development Uncorked

Uncorked with HMSHost's, Carson Gray, Director of Adult Beverage & Restaurant Development

Born in Toronto and raised in Florida, Carson Gray traded dreams of becoming a firefighter for culinary school, and late nights running streetside restaurants for a life on the road with HMSHost. He talks family, the Okanagan Valley wines that still surprise him every visit, and the South African wine trip at the top of his list.
06
Uncorked with Invited Clubs, Sean DiCicco, Corporate VP of Food & Beverage Uncorked

Uncorked with Invited Clubs, Sean DiCicco, Corporate VP of Food & Beverage

His first taste of wine came at seven or eight, from the cherry wine his grandfather made by the barrel. Thirty years in restaurants, casinos and hotels later, Sean DiCicco runs food and beverage at Invited Clubs. He talks Tavern on the Green, meeting his wife at the Venetian, and why he will never jump out of a perfectly good airplane.
07
Uncorked with Nobu's Marcus Voglrieder, Beverage Director Uncorked

Uncorked with Nobu's Marcus Voglrieder, Beverage Director

Marcus Voglrieder grew up in Bavaria dreaming of racing motorcycles. Instead he followed Nobu from London to the Bahamas, Miami and Los Angeles, rising from bartender to Beverage Director. He talks Burgundy and Bordeaux, a no-cage shark feeding dive, and pairing Nobu's Ribeye Crispy Onion with the Matsuhisa Cabernet Sauvignon.
08
Uncorked with Truluck's, Dave Mattern, Managing Partner & Beverage Director Uncorked

Uncorked with Truluck's, Dave Mattern, Managing Partner & Beverage Director

Truluck's serves 112,000 pounds of Florida Stone Crab each season, every claw taken singly so the crab can grow it back. Managing Partner and Beverage Director Dave Mattern talks pairing those claws with 1er-Cru Chassagne-Montrachet, pouring 75 wines by the glass on Coravin, and keeping guests safe and well fed through a pandemic.