WINE DIRECTOR/SOMMELIER TED GLENNON
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Raised in a small town in the Mojave Desert at the foothills of the Sierra Nevadas and the outskirts of the Sequoia National Forest, Ted Glennon spent much of his youth outdoors: hunting, fishing and hiking through the Pacific Northwest. His childhood was spent on a small ranch, where his family raised sheep, pigs and chickens, and also tended to their family garden. Glennon’s agricultural foundation instilled within him a respect and admiration for fresh, seasonal ingredients and produce.
Early in his restaurant/hospitality career, while working with different chefs, Glennon encountered frequent discussions regarding how to raise vegetables and livestock to incur better flavor and health. This approach was exactly what his family had been doing all along at their rural family ranch. It was at this moment that Glennon realized he had a profound understanding of the earth and its abundance, a skill that could develop into a fulfilling career.
Glennon brings with him a wealth of experience in the hospitality industry and the distinction of having served in several award-winning establishments. From September 2003 until February 2006, Glennon served at the Grand Colonial Hotel’s signature restaurant, Nine-Ten, in La Jolla, California. It was here that Glennon began his career in the restaurant/hospitality industry as a server, quickly becoming the lead waiter on the floor. He later volunteered to be the restaurant’s Wine Educator, eventually becoming the lead trainer for all of Nine-Ten’s restaurant service staff. Glennon continued to climb up the vocational ladder and quickly took over the nightly operations of the dining room and earned the title of Wine Buyer/Director.
These initial steps into the world of wine later proved monumental, as Glennon decided to further pursue his viticultural career, accepting a simultaneous position as an employee at the San Diego Wine Company. Glennon considers his time with the San Diego Wine Company an invaluable experience; it was here that he was allowed to taste over 100 wines a week, subsequently refining his skills in wine education. In March 2006, Glennon was hired at Jack’s restaurant, also in La Jolla, California as a wine consultant and staff educator. Here he worked on multiple dining floors, acting as both a sommelier and floor manager. He played an integral role in the expansion of the restaurant, opening the fine dining level, as well as the ocean view room. On any given night at Jack’s, Glennon was responsible for the management of four bars, three kitchens, three dining rooms and a nightclub.
In September 2005, Glennon completed the introductory course of the Court of
Master Sommeliers at the top of his class and was accepted as a member of the
International Guild of Sommeliers. Currently, he is studying within the
masters program and intends to ultimately become one of the less than 200 Master
Sommeliers in the world within the next five years.
“I revel in the education aspect of my position here at Arterra, it comes in second only to the ability to craft a wine list that will embellish Chef Brian Pekarcik’s cuisine. Sharing what knowledge I have gathered from my many mentors with our staff is truly a joy,” says Glennon. Glennon intends to continue the tradition Arterra has set forth, pursuing small production, excellent, hard to find wines that effectively display the best of what North American purveyors have to offer. He will take inspiration from the menu, being acutely aware of the style and focus of Chef Brian’s cuisine in order to effectively choose the most complimentary wines for Arterra’s acclaimed selection. Glennon hopes to eventually reach out into the regions of South America, expanding Arterra’s acclaimed list from a Northern American selection into an Americas wine list.
FOR MORE INFORMATION, OR TO SET UP AN INTERVIEW, PLEASE CONTACT WAGSTAFF WORLDWIDE AT 323.871.1151.
