What is your background and how did you land in the hospitality business?
I am a born and raised Chicagoan, from the south side. I thought for the longest time that I would be a professional musician (classical vocal performance), and then I got bitten by the hospitality bug, and eventually I was bitten even harder by the wine bug. I started working at a restaurant while in college. I said I would give it six months, or until I found something better. That was March 2007! I started studying beverages (especially wine) in 2012, and I truly believe that was one of the best decisions I’ve made in life…so far.
What is it about the wine world that some find intimidating?
I think the general public is still intimidated by the expectation (even if it’s self-inflicted) that they should know all there is to know about the best growing areas, producers, and/or vintages. If you want to learn that, great! If not, trust your sommelier…that’s what we’re here for.
Who are the women in the food and drink industry that inspire you?
Oh, wow. There are many, many women in the wine industry that are inspirations. From one of my dearest friends and mentors, Elizabeth Mendez, to colleagues and friends that are studying for the Master Sommelier Diploma (Jennifer Schmitt, Rachel Driver-Speckan, Wanda Cole-Nicholson), and one of my best friends, Diana Hawkins, who moved across the globe to New Zealand to pursue her Masters Degree in Oenology…I am surrounded by women that are kicking ass and taking names to help our community grow and to further change the face of the beverage industry.
What can be done to bring more people of color, specifically African-Americans, into the wine business?
As a community, we need to get away from the stigma that a career in the hospitality industry isn’t a “real job.” Being a hospitality professional isn’t something to look down upon.Exposure and representation is key. Take your child/niece/nephew/mentee to places where you know there areAfrican-Americans working and show them the potential. For those aspiring to be a sommelier, know that you belong—the opportunity is there and the community is overwhelmingly welcoming. For those of us in those positions—pay it forward.
What is your favorite spot in the city to grab a glass of wine and a bite?
Rootstock. Their wine list is sick and very accessible, and they have a great burger. I also have spent many nights at Avec enjoying the bacon-wrapped dates with a glass(or bottle) of sparkling rosé.
Check out Christopher Harris' wine selections at the Michelin star honored Entente.