Anncherie Saludo

loss of sight, smell and taste, my wine key, and lots of spreadsheets.

The mentorship I’d received under Joe Campanale has truly had an impact on my career trajectory. His passion for wine is absolutely infectious, and it nudged me into my initial pursuit for more formal wine education. The knowledge I’ve gained from Joe and our previous Beverage Directors has helped me further hone my niche knowledge of Italian wine. My L’Artusi family recognized my potential in connecting with guests and educating others. They further challenged me to take on a more serious role, and that’s when I stepped into my current position.

I set up little checks and balances for myself to help stay on top of what is coming in and out of the door, on or off the list. Keeping an open mind is also extremely important, as there’s always something new to learn, discover. Approachability is another must, and a quality I’ve learned from my predecessors. Wine can be a beautiful, elevated thing, but also an easygoing, everyday affair. Alongside others, I’ve worked hard to dispel the pretension that has surrounded it for far too long.

Helping others strive toward success will only reflect well on you. There is always more to learn.

I had been approached several times to work in more of a beverage and management capacity, but never felt quite ready to step up. By my final year of graduate school, the timing seemed like now or never. That first year was one of those defining moments where I truly discovered how much I am capable of. I was working a more than full-time job and attacking schoolwork during any spare moments. I’m still amazed I made it through graduation.

Those who consider themselves novices often offer insight to wines or regions I may not have the time with which to stay current. In listening I gain perspective on how better to tailor my approach to everyone.

I take every opportunity to host winemakers and other beverage experts from whom my staff might learn. When I return from travels abroad, we take time to taste wine from those areas, so that we may all gain a deeper understanding. On occasion we also taste wines from outside Italy, in order to keep in touch with what our guests might request and how we may find alternate selections within our all-Italian list.

Tasting through the good, bad, inexpensive and unquaffable is a big part of my education.

When that closed, I sought another restaurant whose staff I could call family – a place where I truly enjoyed the people I worked alongside everyday.