Carl Grubbs

San Francisco, Ca. *****

415-***-****

ad269f@r.postjobfree.com

Current & Recent Experience:

Captain, Sorrel, SF

June 2023-present

Wine Director/Manager Maybeck’s Restaurant, SF

July 2022 - March 2023

-Restaurant Closed

During Covid:

-business development role for Creator+, a media

company.

-part-time at the French Club in San Francisco as a Sommelier.

-harvest intern, 2020 harvest at Peay Vineyards in Cloverdale, CA.

-Cook and fermentation master at Salvage Hausu, a

vegan sushi restaurant in Oakland.

-Wine Director at Absinthe. hired to put the cellar back together.

Before Covid:

Beverage Director

Eight Tables, SF

April 2019 - March 2020

Shift Supervisor/Captain Jardiniere, SF

2015 - April 2019

-Traci de Jardin closed the Restaurant.

Manager/Utility Player

Muka/Phono Bar, SF

2015 - 2017

Additional Experience:

Sommelier, St. Vincent, SF

2014-2015

Sommelier,

Incanto, SF

2012-2014

General Manager,

Orson, SF

2010- 2011

Beverage Manager, Local Kitchen & Wine Merchant, SF 2007-2010

Bar Manager, Scott Howard SF, 2006-2007

Beverage Manager, Town Hall, SF, 2005-2006

AGM/Beverage Manager, Jeanty at Jack’s, SF,

2004-2005

Sommelier, Moose’s, SF, 2003-2004

Consultant, Stovepipe, SF

1997-present

I have been hired for a variety of jobs over the years. Some recurring, some only once.

Stovepipe is my corporate identity.

A few jobs:

Wine:

-Judge, Wine & Spirits Magazine

-Judge, San Francisco International Wine

Competition

-Sommelier, Pebble Beach Food & Wine

-Sommelier, LA Wine & Food

-Sommelier/Host, SF Chefs

-Sommelier, Central Coast Classic

-Sommelier, Rhone Rangers

-Sommelier, Michael Bonaccorsi Foundation Events

-Sommelier, Dominican Friars Cigars & Rum

-Warehouse Logistics, Merchants of Beverage

Restaurants:

-Sushi Groove. Hired to organize and install

operating systems for beverages across two stores.

-Rich Table. Hired to organize and make functional their wine program.

-Les Clos. Hired to help create a great DNA when

opening a restaurant. Involved with creating

systems, processes & protocols.

-Huxley. Hired to help create a great DNA when

opening a restaurant. Involved with creating

systems, processes & protocols.

-Salvage Hausu. A vegan sushi restaurant. Hired to work in the kitchen. Process, Prep and Prepare. I

became the fermentation manager in regards to

preserving and ‘Kim Chi’ng’ various fruits and

vegetables.

DJ/Sound:

-Sound Engineer, Pleasanton Holiday Tree Lighting

-Volunteer, KXSF Community Radio

-DJ, Red Wine Social

-DJ, John Colin’s Bar

-DJ, Southern Wine & Spirits

-Sound, Wine Warehouse

-Sound, Phono Bar

-DJ/Sound, Taste3 Conference

Wine Production:

2020 - Harvest Intern, Peay Vineyards

2012 - Crush Camp, Newton

2010 - present, Owner, Winslow Cellars, Aqua Luna

Cellars

1996-1998 - Retzlaff Vineyards, Livermore

• A ten-acre vineyard, bottling a Cabernet, a Merlot, and a Cab/Merlot blend. Being so small, I got to do everything. Vineyard work: pruning, cutting, trellising, tracking Brix, picking, processing.

1996-1998 - Westover Vineyards, Castro Valley

• Being even smaller than Retzlaff, at Westover, I did everything that needed to be done. I learned how to operate a bladder press. Lab Work.

1996 - Concannon Vineyards, Livermore

• A big winery. 8 hours of racking wine, moving tanks, hoses, clamps. I would layer sleeves and gloves because of a Brown Recluse spider living in the stacks. Also, I learned how to operate wine filters, pumps, and engines and was made supervisor of the bottling line. Trained and certified on forklift operations.

Wine Sales & Distribution:

2012-2016, MJ Lords Winery

2011-2015, Artisan

Growers &

Producers

1996-1998, Retzlaff

Vineyards

1996-1998, Westover Vineyards

Education:

BFA, Studio Arts, SFSU, 2003

ESC Tours, Graduate

School of Business,

1998

BS, International

Business, SFSU, 1997

CS, Court of Master Sommeliers, 2003

Graduate, Wente Vineyards School of Service & Hospitality, 1993

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