Andrew Green

Wine & Spirits Director/Partner
Bacchus Management Group

Wine and spirits director for Bacchus Management Group, Andrew Green oversees the extensive and diverse wine programs at all of Bacchus’ restaurants. Green has implemented several award-winning programs that strive for nothing less than excellence, and continues to craft innovative and diverse wine lists for all of Bacchus’ new concepts.

Green’s wine education program is unrivaled by other restaurant groups of this size. Servers are encouraged, and provided the resources, to pursue wine education through outside coursework. To date, more than 50 employees of Bacchus have earned their certificate from the Court of Master Sommeliers and eight have become accredited sommeliers. In addition, it was Green’s expertise that earned The Village Pub the Wine Spectator’s “Best of Award of Excellence” just eight months after the restaurant opened in 2001. In July 2008, Food & Wine recognized Green’s commitment to stellar wine programs by awarding “Best New Wine List” to Spruce. In 2013, The Village Pub was recognized by Wine Spectator magazine with their highest honor, a Grand Award. And two years later, Spruce received their Grand Award.

Green’s proprietary wines and spirits program is a crowning achievement. Bacchus now has its own pinot noir produced through WillaKenzie Estate in Oregon and a German Riesling from Josef Rosch—both wines of stellar reputations. On the spirits side, Green and renowned distiller Julian Van Winkle have developed an exclusive single-barrel Kentucky bourbon, aged 15 years, and made exclusively for Bacchus. A partnership with Glenfarclas distillery has led to an exclusive single-malt scotch, also aged 15 years. A line of seasonal gins made in partnership with local distiller Spirits Works rounds out Bacchus’ collection. In addition to proprietary wines and spirits, Andrew added artisanal coffee to Bacchus’ portfolio with the launch of RoastCo coffee company.

work for Tra Vigne restaurant in St. Helena, where he took an apprenticeship with the wine director. It was during this time that he learned the basics of managing a restaurant’s wine service program. After a few years, Green sought some hands-on experience and spent some time working with a selection of notable wineries during harvest.

Green got his big break in the fall 1999, when he joined Moose’s in San Francisco as the wine director. Then, in 2001, Tim Stannard recruited Green to develop and oversee the wine and spirits program at The Village Pub, and eventually for all of Bacchus’ restaurants.

Green applies common principles to every restaurant, favoring small, family-run wineries; opting for fewer regions but greater depth; tapping into customer preferences; and putting the food at the center of his selection process. Always a student, Green continually seeks to further his expertise and share his depth of knowledge with his staff. He has traveled extensively through the wine regions of Spain, France, Germany, South America, Italy, and the U.S., meeting winemakers and sampling their wares. In addition, he has completed the Court of Master Sommeliers Advanced Certificate Exam.

Andrew

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