MOLLIE BATTENHOUSE
Mollie Battenhouse began her culinary and wine career
in the kitchens of Atlanta and New Orleans, which led to her attending
the Culinary Institute of America, where she graduated in 1997. After
cooking in New York at Payard Patisserie & Bistro and Pondicherry, Mollie
found her niche in wine, at Best Cellars, under the tutelage of Joshua
Wesson. During her 8 year tenure there, she covered the positions of
store manager, educator and wine director.
Mollie then moved to Tribeca Grill, where she worked as head sommelier
under Wine Director David Gordon. Here, she helped shape a Wine Spectator
Grand Award winning wine list, tasting, selecting, and sourcing many
incredible wines. Mollie also planned and managed a series of monthly
wine education seminars for the service and bar staff, as well as coordinating
and leading wine dinners for up to 120 guests.
Mollie holds the Wine and Spirit Education Trust Advanced Certificate
with distinction, and earned the WSET diploma in 2002. She is a candidate
for the Master of Wine; having passed the two of the three required
examinations, and is currently writing her dissertation. Mollie is also
an Advanced Sommelier through the Court of Master Sommeliers, and will
be sitting for the Master Sommelier exam.