Carlos Blythe draws on his 20-plus years sales management experience from both the distributor and supplier side of the industry. As National Sales Director for Turnbull Wine Cellars, Blythe expanded distribution, sales and profitability of this Napa Valley premium brand. His extensive industry experience includes directing luxury wine and spirits brands at Remy Cointreau including Remy Cognacs, Krug, Charles and Piper Heidsieck Champagnes and Antinori wines. Carlos began is wine career at E&J Gallo and from there went on to management positions at Southern Wine & Spirits of California.

Mark began his career in the wine industry in 1980 in California at a highly prestigious retailer. From there, his path has taken him through virtually every aspect of the business...from production to retail and wholesale sales, regional marketing to large scale promotional tastings and every level of managerial direction in between. His quarter century plus of business experience with fine wines from all over the world combines well with his Culinary Arts degreen from the Culinary Institute in Hyde Park, New York. This synergistic combination of technical skills and practical experience gives him exceptional insight into any restaurant's fine wine program and the relationship between superb cuisine and the wines that compliment it. He has lived in Europe and the southern Hemisphere and traveled extensively abroad to support his trade as well as personal and other professional interests.

Justin Ferrara was exposed to fine dining from the moment he was born. His father was from the Amalfi Coast in Southern Italy and immigrated to San Francisco in 1979. As a child, Justin’s playground was the kitchens of Prego in San Francisco along with Prima in Walnut Creek, where his father Guiseppe made a name for himself on a national level. Justin, however, was not meant to cook, but found that working the dining room of his father’s restaurant, Amalfi Trattoria, utilized his passion for creating memorable dining experiences. By the time Justin was 23, he had worked at such high profile restaurants as Va De Vi, Bing Crosby’s, and Joe DiMaggio’s Chop House in San Francisco. His staff training methods brought “Five Star” service to these and many more fine dining establishments in Northern California. Although the restaurant would always be his playground, Justin’s passion for wine grew stronger. He soon moved his career path to Southern Wines and Spirits in a key role in account development. Now he draws on his extensive fine dining background and applies it to selling premier wines for Tamayo family Vineyards in the very communities of Northern California where he grew up.