Watch Master Sommelier Dustin Wilson just before his departure from Eleven Madison Park, describing his background in the business, building a Michelin-worthy wine list, and his approach to service.
This weekend, the OpenTable team is heading to Aspen for the town’s food and wine festival, where the industry’s best and brightest — think Hugh Acheson, David Chang, Gabrielle Hamilton and many, many more — gather for three days of inspiring talks and tastings.
We’ve partnered with Chef Nobu Matsuhisa to host our second annual Champagne and Sushi party at his restaurant Matsuhisa, where three Master Sommeliers will be popping bottles of Krug, Pierre Peters and Pierre Gimonnet, among other top brands.
One of the Master Somms hosting is Dustin Wilson, who recently left his role as Wine Director at New York’s Eleven Madison Park to start his own company. It’s a retail wine business with a brick-and-mortar space in NYC as well as a robust online presence, launching some time “in the next several months,” he says. We caught up with Dustin right before he departed EMP to capture the video above, in which he describes his background in the wine industry, as well as his approach to building a list and having fun with service.