Kyle is a certified sommelier and chef who has worked in the hospitality industry for over 15 years. After opening his first restaurant at 21 years old, he went on to work at the world-renowned Blue Hill at Stone Barns in Tarrytown, New York as well as Relae and Amass in Copenhagen, Denmark. He has since opened Meanwhile Wine Bar and Wine Club, and works with Restaurant Pearl Morissette in Jordan, Ontario. His love and knowledge of champagne drew him to represent his favourite portfolio in the province.

Nathan Hooper is a certified sommelier, wine educator, and hospitality professional. His career started in the Niagara region and has brought him to Toronto, where his experience ranges from wine bars to Michelin-starred restaurants and everything in between. He is currently studying for the CMS Advanced Sommelier certification, and is passionate about using a deep foundation of wine theory knowledge to help both guests and friends find their next perfect bottle. Previously, he has taught at Toronto’s leading wine school The Sommelier Factory, and was First Runner-Up at the 2022 Best Ontario Sommelier Competition. Find him currently in Toronto pulling corks somewhere, and in his spare time playing golf, hockey, and tennis – or drinking a cocktail with chartreuse in it.

A certified sommelier through the Canadian Association of Professional Sommeliers.  Jordan is a Stratford native, he has spent his entire adult life in restaurants and hospitality spanning over four different continents.  From managing an Asian fusion restaurant in Australia to his current role as the head sommelier at the legendary Relais and Chateau property, Langdon Hall, he has experience in all aspects of hospitality.  Although wine is an obsession for Jordan he believes wine should be fun and approachable.