Editor - Karlson Rapp

ChristopherFor Karlson, a career in the restaurant industry was inevitable.  Growing up Karlson showed a keen interest in the culinary arts which eventually led to a degree from the New York Restaurant School.  In 1998 Karlson went to work for Boulevard, the highly acclaimed San Francisco restaurant where he was introduced to the intricacies of European wines. To gain some practical experience in the wine industry he also worked at Page Mill Winery during this period, assisting in wine production from harvest through bottling.
In 2001 Karlson was introduced to Tim Stannard a young restauranteur who was opening a fine dining restaurant on the Peninsula called The Village Pub.  Mr. Stannard was looking for individuals who shared his vision and desire to create a restaurant where the traditional notion of hospitality was a focus and employees were trained and retained through an ongoing educational program that encompassed food, wine and service.

Latest Contribution


Spirits To live by

November 10th, 2008

the spirits drink well

Congratulations to Chris Wright on his new position!

November 16th, 2006

I would like to let you all know that our own Chris has recently taken the distinguished job of Beverage Director at Aqua in San Francisco.  I have known and worked with Chris for close to five years now…and Chris you have come a long way baby!  Chris’ passion
for
wine and
food is contagiousChris’ passion for wine and food is contagious and enviable to a lot of people in the food and wine business and outside of it.  He thrives on working in the “trenches”.  Chris dispenses with a lot of the pomp and circumstance of being a sommelier and can make almost anyone feel comfortable with wine.  I think Chris’ motto for life is to get down and dirty and “Drink some serious wine and eat rich food”. Oh yes that is a direct quote from Chris.  I lived it first hand this past spring traveling with Chris and three other sommeliers to Les Grands Jours de Bourgogne.  Two weeks of duck confit, pate and all the Burgundy, white and red, we could get our hands on!  I tried to keep up with him, but I am not as young as I used to be.

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