Carenn is a sincere food and wine babe... she really just wants to keep your glass full! She went to culinary school and realized she was most obsessed with wine and guests. Criss-crossing from Austin to San Fran in wine sales and imports, to Vermont to open Dedalus Wine Bar, then back to Austin where she was Wine Director of both Texas French Bread and Carpenters’ Hall. She came to NYC to be on the team at Frenchette, then onto one Michelin starred estela. Her favorite grape is Chenin, but she loves any bright, reductive white wine and will drink a light red if you twist her arm.

Max is a shy guy with food, wine, and... running obsessions. Working on his psych degree at Middlebury he filled his cup cooking for friends and family. Then went on to NYC’s French Culinary Institute. His first restaurant, Pistou in Burlington VT, was nominated for Best New Restaurant by the James Beard Foundation. He's cooked in kitchens in Copenhagen, DC, San Fran, Texas, & beyond. He also developed wine programs for NYC's Roberta's and Jupiter. Max is currently Executive Chef and Partner at Libertine. He loves to lace up his shoes for a good long run to tune out. His favorite region is the Jura, but he's always curious to discover something new to get excited about.

Chad is both ignored and feared amongst the wine intelligentsia in his home town of San Antonio. He is an enthusiast of too-many-things-to-list which ultimately led to his company Empty Stomach, creating restaurant, bar, and nightlife concepts. He won’t shut the hell up about Beaujolais or Lyon (like, ever) and only drinks wine out of small bottles when magnums are unavailable. He respectfully insists that you keep your study hall outta his recess.