Our Experts

Chris Blatner

Chris Blatner is an Executive Bourbon Steward and the creator of the popular Instagram page @‌urbanbourbonist. He appears frequently as a guest whiskey expert on podcasts and is an independent consultant for whiskey and spirits brands. Blatner presents educational whiskey segments on local television in Chicago, IL as well as national television. Blatner also serves as the Executive Director of Bourbon Charity.

Catherine Fallis

Master Sommelier Catherine Fallis is known for her approachable and consumer-friendly wine expertise. She played a pivotal role in wine acquisition and content creation while leading the Sommelier team at Bright Cellars for 15 months. She later launched Planet Grape Wine Review, America's first female-led wine review platform. Educated at Cornell University, she became the fifth woman in the world to earn the Master Sommelier title and is the only person to also hold the Advanced Certified Wine Professional title from the Culinary Institute of America. Her latest book is "Ten Grapes to Know, the Ten and Done Wine Guide."

Sarah Fennel

Sarah Fennel is the baker, photographer, and recipe developer behind the incredibly popular Broma Bakery, the social and digital platform founded in 2010 with nearly 2.3 million followers across Instagram and TikTok. Fennel, a self-taught baker from Boston, MA, started her highly visual blog Broma Bakery in 2010, combining her love of photography and insatiable sweet tooth. For more than a decade, Broma Bakery has garnered a massive, loyal following with recipes ranging from classic cookies and cakes to unique brownies, playful pies, and indulgent ice creams, as well as recipes rooted in nostalgic Americana desserts with a modern twist like blueberry muffin cookies, tiramisu layer cake, and fluffernutter blondies. Fennel is also the founder of Foodtography School, a collection of courses and digital products sold to over 12,000 food bloggers, photographers, influencers, and small business owners. Fennel's debut cookbook is titled "Sweet Tooth: 100 Desserts to Save Room For (A Baking Book)."

K.C. Gulbro

Chef K.C. Gulbro, owner of FoxFire Restaurant and Copper Fox event venue, has dedicated his life to culinary excellence. Starting as a dishwasher and mastering every aspect of the restaurant industry, Gulbro opened FoxFire in 2003. Over two decades, FoxFire has thrived, earning the title of 'Steakhouse of the Year' in 2023 and attracting notable guests like Stevie Nicks and Reggie Jackson.

Gulbro's latest venture, Copper Fox, is an all-inclusive event space in downtown Geneva, IL, offering everything from private parties to public events. His commitment to community engagement and philanthropy has made both venues integral to Geneva's cultural fabric.

Nationally recognized, Gulbro has appeared on WGN's Midday News Lunchbreak, ESPN's Beyond Sports, and other major platforms. His work has been featured in Meat + Poultry, Yahoo Lifestyle, Food Republic, and The Takeout, among others.

Molly Horn

Molly Horn is the Chief Mixologist and Spirits Educator for Total Wine & More, the country's largest independent wine, spirits and beer retailer. She has over a decade of expertise in developing and managing bar programs in the Washington Metro area and was Head Bartender at Farmers Restaurant Group, one of the busiest operations on the East Coast. Horn's many responsibilities at Total Wine & More include tasting and marketing new first-to-market spirits, as well as educating sales floor team members on spirits and mixology. Horn is passionate about spirits and crafting cocktails and uses her training as a Certified Sommelier to inform her tasting and reviewing process.

Rich Parente

Rich Parente is the chef and owner of Clock Tower Grill in Brewster, NY, where he's created a true farm-to-table dining experience — he and his wife Cassie raise their own pork and lamb for the restaurant on their nearby Clock Tower Farm, grow fruit and vegetables, produce honey and maple syrup, and more.

A Hudson Valley native, Parente began his culinary journey at 13, working at a local deli. He later graduated from the Culinary Institute of America and cooked for heads of state and royalty at the United Nations. Parente also competed in the Kansas City Barbeque before opening Clock Tower Grill in 2013.

An expert griller and BBQ master, Parente is a chef with deep culinary experience, having also helmed restaurants with menus ranging from pizza to barbecue.

Robbie Shoults

Robbie Shoults is a celebrity chef and the third-generation owner of the Texas-located Bear Creek Smokehouse. What started as "Shoults and Son Poultry and Livestock Farm" during World War II has evolved into a nationally recognized and award-winning smokehouse.

Shoults, affectionately known as the "Head Honcho" at his business, stays grounded and hands-on. Whether it's mopping up a spill or negotiating a deal, Shoults is involved in every aspect of Smokehouse operations.

Outside of his work at the smokehouse, Shoults has lent his talents and expertise to a wide array of food-centric media. He has appeared on "Beat Bobby Flay" five times and has been featured on everything from "The Today Show" to "Rachael Ray." His culinary expertise have also been featured in national publications, including Southern Living, Taste of Home, The Food Network, Texas Lifestyle Magazine, Eat This Not That, Tasting Table, Daily Meal, and Food Republic.

Doreen Winkler

Doreen Winkler is a natural wine sommelier, orange wine expert, and founder of Orange Glou, the world's first orange wine subscription service and only brick-and-mortar store dedicated solely to skin contact wines, as well as Orange Glou Wine Fair, North America's first fair devoted to skin contact wines. Named one of "America's Top Sommeliers" by Forbes, Winkler is one of the first sommeliers who created wine lists focused on natural, organic and biodynamic wines. She's developed wine programs for Michelin-starred restaurants, bars and wine retailers, including at Aska and Aldea in NYC, where her program received the World of Fine Wine Best Wine List Award.