aka wine geek specializes in the professional presentation of wine, beer, sake, spirits and non-alcohol beverage education for the trade, consumers, press and the media

Steven Olson
Steven Olson, aka wine geek, is dedicated to the education and consultation of degustation for appreciation and celebration. He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense.

Steve has hosted a couple of his own TV series’ and been a guest on many others, and has also served as host of several trade education and product information videos, including being the voice of Virtual Bartender kiosks in retail stores nationwide. Olson also acts as wine and spirits consultant for Bon Appétit magazine. He was honored by being selected as Santé Magazine’s Spirits Professional of the Year for 2003, and in 2005, he was chosen as CHEERS Magazine Beverage Innovator of the Year, a lifetime achievement award. Read More

Andy Seymour
One of America’s top mixologists, Andy Seymour brings a diversity of experience to the profession. Introduced to the boards by his wife, Jennie Carr, who was herself, one of New York’s top bartenders, Andy developed a passion for the craft of cocktails working in clubs and high volume bars in New York City and the Hamptons. While he was bartending to pay for college and embarking upon an acting career, Andy was repeatedly asked to produce original cocktails for his customers. In 1993, Andy began a three year stint at noted New York live music destination, The Louisiana Community Bar & Grill where he settled in as lead bartender. His enthusiasm for creating drinks became a top priority.

In 1994, Andy met his greatest influence in the spirits world--industry expert and educator, Steve Olson. Working together, Andy acquired a deep knowledge and understanding of spirits and he refined the basis for his approach to cocktails and mixology; integrating fresh juices and purees and working with high-end products. Read More