BRETT FEORE
After becoming a student at New York's prestigious Culinary Institute of America in 1997, Brett's talents and approach to pairing wine were honed at number of esteemed New York City restaurants including , March, Picholine and BLT Steak-Flagship for Laurent Tourondel from 2004-2009.
Brett has recently joined the team at Apiary with Chef Scott Bryan as Beverage Director. He also continues to challenge himself within the Court of Master Sommeliers to obtain his M.S. degree.
