Lauren Bernardini’s career in the restaurant and wine industries spans two decades in some of the world’s premiere dining cities. Most recently affiliated with the Starr Restaurant Organization, Lauren directed the wine programs at Philadelphia’s Striped Bass and Tangerine when both of which were awarded the Wine Spectator’s Awards of Excellence in 2004, 2005 and 2006, as well as Food and Wine Magazine’s “Top 10 New Wine Lists in the United States” (Striped Bass, 2005). She has completed the first level exams for both the Court of Master Sommeliers & the American Sommelier Association.

Also known for her extensive knowledge of both food and spirits, Lauren’s creative cocktail programs have been lauded by Santè and Food & Wine Magazines. She holds a degree in creative writing from the University of Pennsylvania and has served as a contributing writer for Santè’s “Behind the Bar”.

Lauren recently relocated to New York, where she represents Paumanok Vineyards, a small family-owned vineyard in North Fork, Long Island and currently consulting on wine lists and beverage programs in both Manhattan and Philadelphia.

Laura Maniec , Wine Instructor and Corporate Beverage Director at B.R. Guest Restaurants

 
As B.R. Guest Restaurants and James Hotels Corporate Sommelier, Laura Maniec ensures that every restaurant and hotel meets– and exceeds – the company’s high standards for its wine program. Leaving no stone unturned, Maniec constantly “fine-tunes” each property’s training to be certain that our guests receive the highest quality of service and wine selection.

Wine is a central part of her family’s background, and her grandparents were winemakers in Sicily before coming to the United States. “Pursuing a career in wine is something I have always thought of doing,” she said. Armed with a degree in hotel and restaurant management, Maniec went on to work at Ruby Foo’s Times Square as bar manager in 2000, where B.R. Guest president Stephen Hanson recognized her wine expertise and encouraged her to become a sommelier. It was then that she was named sommelier at Blue Fin, a 400-seat seafood restaurant in the heart of Times Square. Maniec collaborated with Corporate Beverage Director Tim Wilson to compile a large selection of wines that pair well with the menu’s many seafood and sushi choices, including German, Austrian and Alsatian whites, and Burgundy red and white wines.

At only 26, Maniec is responsible for overseeing and executing the training of 2,000 employees at 15 restaurants and 2 hotels across the country. She manages this by holding intensive hands-on training sessions internally referred to as Wine College. Maniec says, “Teaching Wine College is the best part of my job! It allows me to not only teach what I love most, but it hopefully inspires others to develop a passion for wines, and in turn, bring that excitement and knowledge to our guests.”

With a wealth of wine knowledge already under her belt, Maniec is only getting started. As a member of the opening team for all new properties, Maniec helped develop the wine program and training at FiAMMA Trattoria at the MGM Grand in Las Vegas, Vento Trattoria, Blue Water Grill in Chicago, and Barça 18, B.R. Guest’s first Spanish concept with consulting chef Eric Ripert. She also created and implemented the beverage program for both JAMES Hotel Scottsdale and its restaurant, FiAMMA Trattoria. Coming up for Maniec will be having the opportunity to bring her energy and skills forward as an integral part of the Spring 2006 openings in Chicago of the second James Hotel and a new steakhouse concept with celebrity chef David Burke, where she will work to create and implement a fresh and innovative wine program.

An enthusiastic taster, Maniec successfully completed her Advanced Sommelier Exam from the Court of Master Sommeliers and is currently studying to become a Master Sommelier, a distinction held by only a handful of women in the United States. A breath of fresh air, Maniec’s youthful energy is being noticed throughout the wine industry as a welcomed force.

 
Marnie Old is the Philadelphia area's leading wine educator and highest profile sommelier. At 32, she is among the youngest women at the top of her field. She is certified by the Court of Master Sommeliers and is currently enrolled in their Master Sommelier training program. Old spent five years as the Executive Beverage Director for Philadelphia's premier restaurant group, Mealticket Inc., operators of Striped Bass, Avenue B, Rouge and Bleu. She has been honored by Food and Wine magazine, in their July 2001 issue, as having created one of the country's "Ten Best New Wine Lists" at Avenue B. Philadelphia Magazine also named Marnie their "Best of Philly Sommelier 2001". She served as the founding education chair of the American Sommelier Association and has taught award winning wine classes to both consumers and her peers in the industry since 1995. Old launched her independent venture, Old Wines, in October 2001.

 
At The FCI since: August 2004
Favorite aspect of job: Helping people realize an important step in achieving their personal goals to become chefs, restaurateurs, or business owners.

 
At The FCI since: October 2005
Favorite aspect of job: My favorite part of the job is the people. People here are talented and intelligent, and there's a genuine feeling of family among my department, the chef instructors, and the students. Everyone here is bright, innovative, and youthful. It's a pleasure to be a part of this family.
Favorite restaurant: Galatoir's (New Orleans, LA) is the best of old-world fine dining. The menu has changed little since the mid-nineteenth century and everything there is done with a lot of class.

 
At The FCI since: January 2000
Favorite aspect of job: Helping students realize their goals.
Favorite restaurant: Jean Georges (New York, NY) — I love the foie gras brulee.
The menu has changed little since the mid-nineteenth century and everything there is done with a lot of class.

 
At The FCI since: October 2005
Favorite aspect of the job: Working with people that have aspiring dreams and ambitions and seeing them try to achieve those goals.
Favorite restaurant: The Bay Avenue Trattoria, Highlands, N.J. Some of the finest gourmet food served in a casual atmosphere nestled in a quaint N.J. seaside community.

 
At The FCI since: March 2002
Favorite aspect of job: Being able to watch the transformation of the students from their dream of becoming a student at The FCI, to checking in on them during their first day of class, to then seeing them graduate 6 months later.
Favorite restaurant: WD~50 (New York, NY)-Owner/chef (and alum of The FCI) Wylie Dufresne is way out there! He uses French, Spanish, Asian, and Indian influences in his very unique menu.

 
At The FCI since: May 2000
Favorite aspect of job: The best part of my job is hearing from graduates who I worked with when they were prospective students. So many of them have kept in touch with me and it's great to hear what they're up to in the industry and to hear their personal success stories.
Favorite restaurant: Café Boulud (New York, NY)-The food is consistently outstanding! This is always my first choice for a special event.

 
At The FCI since: rejoined in October 2005
Favorite aspect of job: working with people who love cooking and eating good food as much as I do…and who share their kitchen secrets!!
Favorite restaurant: Those great little neighborhood places that serve up delicious, unpretentious dishes that make you go back again and again...like Charritos (Mexican) in Hoboken, NJ

 
At The FCI since: October 2002
Favorite Aspect of The Job: Working with people who are so passionate about what they do
Favorite Restaurant: Villa Mosconi (New York, NY) - Everything is delicious.

 
At The FCI since: April 2006
Favorite aspect of the job: My favorite part of the job is the people. We all work as a team to help our students accomplish their dream. Everyone is so full of passion. It is a pleasure to be inspired every day at work.
Favorite restaurant: Annisa, NY, NY Chef Anita Lo is a truly innovative and contemporary chef. She has a way of transforming unique ingredients into a magical culinary experience.