About

G was a nickname from about 25 years ago, but it's always been somewhat private. It seemed fitting since wine also has personal memories, and the more you learn the more it becomes a relationship. 

This journey started in the late 70s. Starting as a busboy in an Italian restaurant at 15 (white T-Shirt and 501s), Burger King during high school ($1.90 an hour), across the Pacific ocean serving at the NCO Club in Misawa Japan (while in the Air Force), working the Teppan Yaki station back in California, cooking at Rookies in Incline Village (best north shore burger), managing a steakhouse by Napa (another story for another time), or catering cook up at Dean and DeLuca in St. Helena (coolest kitchen set up ever for what we were doing)... There's always been a connection to the food and beverage industry.

As a foodie it became a hobby to document favorite restaurants up and down the valley (www.CallMyChef.us). Associations with others on a similar journey opened new perspectives, including what was missing from Call My Chef... wine and pairing. It was suggested to attend the Napa Valley Wine Academy. Taking their WSET courses unlocked motivation and direction, and a byproduct would be the pairing information the foodie site lacks.

Having a foodie website also gave a solid sample size to evaluate dining experiences. There are a couple of natural opportunities in the current typical restaurant structure that could be addressed, with the added benefit of improving the customer's experience. This journey is to create a positive way to help everyone represent the valley in the best way possible. And as a world class wine destination pairing should be a priority everyone is on board with:

• A systematic approach puts everyone on the same page.
• Distributors can have a refined view of the restaurant's true needs.
• Servers can learn how to breakdown the best options for the dishes.
• Customers with that "wine connection" can make the restaurant their "go to" spot. 

Everybody wins,

Stephan Butler