Detalhes do evento

Comitiva de Compradores de Restaurantes (US17)

Comitiva de Compradores de Restaurantes (US17)

24/09/2017 a 30/09/2017 - Portugal
10 AE Anfitrião | 27 AE Convidados


No cumprimento do Plano de Promoção de 2017 e tendo como objectivo aumentar a notoriedade e listagem de vinhos portugueses na restauração americana, a ViniPortugal tem o prazer de anunciar a vinda a Portugal de 6 compradores de restaurantes de referência de diferentes regiões dos EUA. A visita será realizada de 24 a 30 de Setembro e participarão nela os convidados abaixo mencionados.

A ViniPortugal convida todos os agentes económicos com distribuição no mercado a se inscreverem.

Para inglês clique aqui.


Os 5 Convidados estão já confirmados:

Danielle Kuzinich, The Hidden Vine Wine Bar and Adega Wine Bar (San Francisco, CA)

Located in the Financial District of San Francisco, The Hidden Vine Wine Bar brings the comfort of the wine country to its guests. We taste wines from many of the world's well known and not so well known wine regions with the intent of creating a diverse and exciting wine list for our customers. Our wine list currently features over 180 different wines with 40 poured by the glass. The Hidden Vine Wine Bar has been serving wine lovers in San Francisco since 2005. We started operating in the back alcove of a small hotel near Union Square and quickly earned a reputation for friendly service and an interesting wine list. The Hidden Vine’s warm ambiance and our rotating focus on a different wine region each month allowed us to build a devoted following. Kuzinich’s latest project, Adega Wine Bar, is a Portuguese wine bar set to open soon in the San Francisco Bay Area.

Alex LaPratt MS, Atrium DUMBO (Brooklyn, NY)

  Alexander LaPratt is well renowned and respected in     the wine world having achieved incredible accomplishments such as being one of 219 people in the world to ever pass the Master Sommelier Exam, winning The Best Sommelier in America competition in 2011 and representing the USA in The Best Sommelier of the World Competition in Tokyo Japan 2013. Coming from humble beginnings in Detroit, Alex's journey has taken him through some of America's best restaurants such as Michael Mina, The French Laundry, Daniel Boulud’s Restaurants, Atera, Le Bernardin and the position of Head Sommelier at Jean George's Flagship restaurant before he opened his own restaurant Atrium DUMBO in DUMBO Brooklyn in 2013. He brings a driving enthusiasm and passion not only for beverage but also for food and service.

Laura Williamson MS – Mandarin Oriental (New York, NY)

Laura Williamson began her formidable career in the service industry at the young age of 18, after growing up in a dry county in Arkansas (where her mother still resides) and discovering the virtues of wine after moving to Paris, France at 19 for college.  By exploring wine through service positions at David Paul’s in Lahaina, Maui, Hotel Del Coronado in San Diego, John’s Restaurant and Flagstaff House in Boulder, CO and Sweet Basil and La Tour in Vail, CO, she was convinced her talents with wine could lead to a more exciting career than her Economics and Financial Planning degrees.

She was encouraged to pursue the Master Sommelier Diploma by her mentors Wayne Belding and Sally Mohr of the Boulder Wine Merchant and achieved this coveted distinction of which only 78 Americans (including just 13 women) had attained prior to her success in 2005.  She is currently an active member of the Court of Master Sommeliers, the grading body for aspiring candidates. She also holds the prestigious title of Certified Wine Educator and achieved this feat in 2002 when only approximately 100 others had previously. 

Following her accreditation, she began consulting for Small Vineyards Imports, the fastest growing Italian Wine importer in the US for 2006 and 2007 and the only Italian importer focused exclusively on small-production, hand-harvested fruit with minimal environmental impact.  She helped select the portfolio, expanding offerings to Spain and Portugal, and assisted in educating suppliers and distributors nationally on the superior virtues of small, hand-harvested, earth-friendly wine production.

From November 2006-June 2009, she managed and doubled as the sommelier while co-owning VinTabla Restaurant and Wine Shop in Tucson, AZ.  Her award-winning, handcrafted wine list showcased 100+ wines from around the world where ‘taste’ and ‘glass’ pours were key to supporting tableside-custom wine flights that ignited consumer learning and appreciation of synergistic wine and food pairings.

From April 2010 through 2012, she managed sales nationally as Vice-President of Sales for Rudi Wiest Selections, a top German Importer to the US for over 30 years.  She assisted Rudi in handling his prestigious portfolio of Germany’s second-to-none producers and crusaded simultaneously for the merits of dry wines from Germany. 

From April 2013 to June 2014, she worked as Chef Sommelier to Jean-Georges at his namesake Michelin 3 Star New York Restaurant, prior to accepting the position as Corporate Beverage Director for Jean-Georges until May of 2015. 

Currently, she oversees the beverage program as Wine Director for Mandarin Oriental, New York, managing 3000+ selections contained in the 45-page award-winning wine list, fully servicing all venues of this prestigious luxury hotel.  Additionally, she sits on the advisory board of “world’s most comprehensive winery guide”, assisting to expand content and operations via an interactive sommelier platform poised for global scale.

She speaks annually at national wine conferences and festivals and is a staunch advocate for artisan wine producers, especially for under-appreciated countries such as Germany, Greece, Portugal/Madeira and Slovenia.  In her spare time, practicing yoga and leading yoga and wine retreats takes priority along with supporting numerous children’s charities across the US from Naples Winter Wine Festival to Just Like My Child based in San Diego but supporting children of Uganda.

Jack Mason MS – Pappas Bros. Steakhouse (Houston, TX)

Jack Mason, Master Sommelier at the Pappas Bros. Steakhouse Houston Downtown and Galleria locations, achieved MS status at the very young age of 27 and one of the youngest to do so. He is one of only 9 esteemed Master Sommeliers currently in the state of Texas and one of 144 Master Sommeliers in the United States. 


Born in Biloxi, Mississippi, Mason developed a fondness for the food and beverage industry while working in local restaurants in his hometown of College Station, Texas.  

Mason’s interest in wine was piqued while taking a wine education requirement class while pursuing a culinary degree from the Culinary Institute of America (CIA) in Hyde Park, New York. Mason soon left to enroll in Hospitality Management at Cornell School of Hotel Administration. It was there he met his future mentor, Greg Harrington of Gramercy Cellars, and became a wine course Teaching Assistant.  To further his education, he spent summers back in College Station working within wine shops and restaurants.

Mason returned to Texas following his graduation to begin his career in Houston as a Sommelier at the Grand Award-winning Pappas Bros. Steakhouse while simultaneously studying for and passing the Advanced Exam of the Court of Master Sommeliers.  

In 2013, Mason moved to New York City to work in various notable restaurants. He refined his knowledge and passion of Italian wine as Sommelier of several Michael White Italian restaurants, including Ai Fiori and Marea. The following year, Jack joined famed restaurateur Danny Meyer to open Marta as the wine director, where he focused on wines from southern Italy and furthered the team’s beverage education. In 2015, Jack was inducted into the Court of Master Sommeliers.    Mason decided it was time to return to his roots and moved back home to Texas in November 2016. He re-joined Pappas Bros. Steakhouse in Houston as master sommelier at both the Houston Galleria and Houston Downtown locations. He is responsible for an inventory of more than 60,000 bottles of wine and close to 3,000 selections from the restaurant’s extraordinary wine collection. 

In his current position, Mason informs guests on the nuances of wine quality that make for a stunning dining experience. He also is responsible for providing continuous wine programs and education for both the wait staff and patrons.

Mason has been featured in Forbes’s annual “30 Under 30” list of outstanding young professionals nationwide, Zagat’s “30 Under 30” list in New York City as was named Wine & Spirits “Best New Sommelier 2015.” He was also featured in the series “Uncorked” on the Esquire Network that followed his journey to receiving his MS certification.

In his personal life, this Master Sommelier enjoys spending time with friends, cooking and working on the house he shares with his wife Carly and their Goldendoodle, Mr. Bojangles. 

Elton Nichols, Canlis (Seattle, WA)

Canlis is a place where you feel welcomed. Run by the Canlis family, Canlis is the Pacific Northwest's most celebrated restaurant, winner of twenty consecutive Wine Spectator Grand Awards and three time James Beard runner up for best service in the country. Voted Most Romantic, Best View, Best Service, Best Design, Top Wine List and Wine Service, Washington Family Business of the year, and Best Overall Restaurant. At Canlis they are learners, and after 66 years of serving Seattle, they believe they’re just beginning to get things right. 


Detalhes da viagem a Portugal:

A visita destes profissionais será de 6 dias úteis.


Estrutura da Visita

Cada uma das visitas terá lugar na propriedade do AE Anfitrião, e terá uma duração total de 4 horas durante as quais será possível apresentar vinhos direccionados para a restauração, divididas em 3 fases distintas:

  1. Visita à propriedade do AE Anfitrião com apresentação individual desse projecto – duração máxima de 1 hora.
  2. Prova de vinhos com apresentação de portfólio direccionado para a restauração, com a participação de diferentes empresas (AE Anfitrião + AE Convidados), em que cada empresa terá a sua mesa (onde pode apresentar um máximo de 5 referências) e poderá contactar directamente com cada um dos convidados. Os vinhos a apresentar deverão ser adequados para “vinho a copo” e para “vinho à carta” em restaurantes de segmento médio e elevado. Dado o elevado grau de conhecimento de vinhos e de envolvimento com o produto, recomenda-se a realização de uma prova especial (prova de vinhos raros, prova vertical, etc) – duração máxima de 1,5 horas.
  3. Almoço/ jantar, a ser fornecido pelo AE para um máximo de cerca de 14 pessoas (6 compradores, 1 membro da Viniportugal, 1 membro da Agência, AEs convidados) + AE Anfitrião – duração máximo de 1,5 horas.


Nota: Em circunstâncias especiais em que o número de AEs convidados inscritos seja reduzida ou havendo excesso de inscrições de AEs anfitriões, e na medida do possível e sempre que o percurso pelos AEs inscritos o permita, poderão ser realizadas visitas exclusivas de 2 horas a um AE anfitrião (sem AEs convidados) ou, alternativamente, um AE anfitrião ser convidado a tomar conta do jantar de recepção dos convidados.


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