RW Profile: Amy Racine

A Badass Beverage Director.

Amy Racine is the Beverage Director of John Fraiser Restaurants

I was first acquainted with Amy after my obsession with The North Fork Table. A once old, now, new again East End Institution that utilizes the incredible bounty of the area’s local agriculture, where Amy is the Beverage Director.

She has been featured in NYTimes twice over, The NorthForker, and The Daily Beast (just to name a few). She was the 2021 Beverage Director of the Year for Esquire Magazine, and did I mention she was just nominated for Sommelier/Wine Director of the Year for Wine Enthusiast?

She takes the phrase Renaissance Woman to the Nth degree, showing how, in a once male-dominated field, there is plenty of room for badass women.

Within the culinary education world, we first think of soon-to-be chefs, in their stainless steel kitchens with french instructors and white linens. However, there is a whole other part of the industry that is breeding excellence, on the beverage side. Wine, especially, is an industry that combines the elegance and sophistication of high society along with the volatile and temperamental world of farming. Understanding its complexities and idiosyncrasies can take years to master.

Studying at the Culinary Institute of America, Amy then went on to study at a sister school in the Accelerated Wine and Beverage program. The campus is located in the US’s most famous wine-growing region, Napa Valley, California. It was created and intertwined with the Court of Master Sommeliers, an educational organization that sets a global standard of excellence within the hospitality industry.

Growing up in Ohio, Amy was always interested in getting into the food and beverage world.

“Being Italian-American, food was such an important part of our family. I was always intrigued, growing up during a time where the Food Network was so popular and chefs were becoming celebrities, I think it was always a part of the plan.”

Later graduating in 2011, finding a job locally wasn’t working. After much searching, she started as the Sommelier at Amangiri, a popular resort in Canyon Point, Utah for the 1% to be completely “off the grid”.

“Being there taught me a lot about giving the highest quality of service. Because of the caliber of people who often came from all over, we had to have an expansive variety in each [wine] region of the world.”

However, Utah is one of the 17 control states meaning all manufacturers and suppliers may only supply alcohol products to the state-run liquor and package stores. With supplies and selections sometimes limited, it posed an interesting task for the Sommelier. Playing the“if you like this, then you’d like that” game with guests who knew exactly what they wanted was challenging.

“We’d call and put in an order for five different Bordeaux and they’d come back and say ‘we don’t have any of these’ so we’d have to ask ‘ok what do you have?’ I’d be looking for a specific Albarino from one region and they’d only have it from another.”

Educating the staff was also difficult. Being that a large portion of Utah is within the Mormon community, many people don’t actually drink alcohol. Teaching the servers to recommend and understand certain wines became an experimental process.

Creativity was a must.

“We would taste over-steeped black tea for them to understand what tannins are. Tasting different citrus for acidity or using different types of milk to understand body.”

Like most people in the food and beverage community, working in a Michelin Star restaurant is the ultimate goal. After Amingari, Amy returned back to California to work at Sons and Daughters (one Michelin star) for four years, which lead her to JF Restaurants, eventually becoming the Beverage Director which is where she is now.

Amy travels back and forth to JF’s properties and is constantly working to improve and elevate the experience you receive. As Beverage Director she oversees all of the wine and cocktail menus. She routinely checks up with her Sommeliers and Bartenders to provide unique libations that are perfectly suited to each location. If you ever have a chance, check out one of her restaurants to really see how impeccable a dining experience can be with the right team behind it. Be sure to ask for recommendations that pair with your meal.

AMY’S FAVORITES:

Favorite Drink: Champagne. It’s refreshing after work!

Favorite Bottle: I just tried Le Brun Servenay Extra Brut Grand Cru, it was AMAZING!

Favorite North Fork Vineyards: One Woman (Amy says try the Gruner Veltliner) RGNY, Macari, and McCall [to name a few].

Favorite Drink with a Steak Dinner: A Barolo or a very wet martini.

Favorite Spirit for Cocktails: Gin, but also Vermouth.

All Time Favorite Pairing: Champagne and Fries.

WHAT’S HOT RIGHT NOW IN THE BEVERAGE WORLD?

“Low ABV cocktails, mocktails, and Vermouth. Vermouth is really hot right now, it’s kind of a loophole for restaurants that don’t have their full liquor license. At our location on Wall Street, we did a riff on the three martini lunch and did a three vermouth lunch”

Amy and I discussed the challenges faced when pursuing a career as a woman in a male-driven industry. Like in many cases, there are often difficulties associated with achieving a position that not many people have done before.

A maven in her industry, Amy is a role model for young women looking to enter a workplace that isn’t yet carved out to see them succeed. Though, luckily, things are constantly evolving and growing…

“There are these badass women all over the country running wine and beverage programs and I grew with that which I’m really grateful for.”

Throughout your career, were you maintaining your passion for your work?

AR: “I never had a moment of this isn’t what I wanna do but definitely moments of holy sh*t I’m so overwhelmed. There were always moments of I’m not sure I’m cut out for this but in hindsight [especially studying to become an Advanced Sommelier along with working a full-time restaurant job] I think I enjoyed it more than I knew, at the moment.”

What is some advice you wish you knew then that you know now?

AR: “One thing I’m grateful for now but struggled with at the time was starting at a time when women were still becoming a major part of leadership, especially on the wine side. Everyone I studied under was a man. At the time I was very intimidated and I wish I hadn’t been. My best advice is: Confidence comes with time.“

Did you ever face challenges being a woman in your role?

AR: “Yeah. I didn’t think I really associated it with being a woman at the time, and I’d blame it on age, oh it’s just because I’m young. There were plenty of times a table of businessmen would give me sh*t, just like so many other women probably experience every day.”

What is some advice you’d give to someone who wants to pursue a role like yours?

AR:

Speak up about what you want to do, and say it to everyone around you. There have been many surprising opportunities that come up by telling everyone. You never know who can help you or who is looking to hire.

Walk your talk, put in the hours. To really succeed and excel you need to put in the work which sometimes means making sacrifices and putting your head down.

Push yourself, you need that internal drive. I think usually occurs naturally, so really treat that part of yourself well and go for it!

A Renaissance Woman is a person who commits to being their authentic self through all obstacles. Amy is living proof that combining your life-long passions with hard work and dedication can create a reality you’ve always longed for. Pursuing your dreams might not always be easy and the road to get there might be windy. Keep your head up (or down depending). With clear thought and perseverance, you can make anything happen.

Be Well and Be Sure to Follow Amy on Instagram! @amyracine