Dane Campbell, Head Sommelier at The Musket Room in New York City. A Long Island native, Campbell’s passion for wine developed from his love of food, which he pursued at the Culinary Institute of America. While studying there, Campbell expanded his culinary proficiency under Professor and close friend Pierre LeBlanc. Since then, Campbell has focused on studying wine and is currently preparing for advanced certification from the Court of Master Sommeliers, while already holding an advanced certificate from BarSmarts. Campbell gained experience working with sommeliers at several of New York City’s top restaurants, including Gotham Bar & Grill, where he was hired as Captain and Cellar Assistant in 2009. He has since gone on to work with Leonard LoRusso at Convivio and under Catherine Gerdes at â€˜Inoteca, where he was the Assistant Wine Director. Campbell was honored to be a part of The Nomad opening team in 2011, and most recently, helped develop the wine list at Saxon + Parole. In addition to his restaurant work, Campbell successfully launched Indie Wines, a wine consultancy group with a roster of 60 clients. This program was brought to you by Michter’s.
“You can’t talk about New Zealand wine without talking about Sauvignon Blanc, but now what I’m getting excited about is Rieslings…Chardonnays.. Syrah.. there are a tremendous number of things going on.” [10:00]
–Dane Campbell on In the Drink