Raymond Haak started raising grapes in 1975 with just two grapevines, a gift from his wife, Gladys. His vineyard, which started as an experiment next to their house, began thriving. After 30 years of grape-growing and winemaking studies the couple establish Haak Vineyards & Winery. This Mediterranean-style winery, which has produced award winners beginning with its first released wines, now consists of over 11,000 square fee, including the 1,800-square-foot wine cellar, which houses barrels for aging and fermenting wines.

For two decades, founder and winemaker James Hall has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Combining a belief in great viticulture, traditional winemaking practices, and the judicious use of innovative techniques, James has earned a reputation for crafting dramatic benchmark Chardonnays and Pinot Noirs that balance vibrant power with vineyard-inspired depth and sophistication.

The son of an English professor, who was also a wine enthusiast, James developed an early appreciation for fine wine during travels with his family to Europe in the late 1960s. While studying liberal arts at the University of California, Santa Cruz, James met Anne Moses, and together the two began exploring their shared interest in wine. Though not part of his curriculum, James started studying winemaking textbooks in his spare time. Inspired, he transferred to the University of California, Davis, to study viticulture and enology. Eager to experience the hands-on work of winemaking, James took his first winery job at Felton-Empire in 1981, where he was able to learn from renowned winemakers Leo McCloskey and Patrick Mahaney. “Leo was the scientist, obsessed with unraveling the mysteries of wine, Pat was the craftsman, meticulously working with the raw materials. It was a remarkable experience learning these complementary approaches.”

In 1983, James joined Napa Valley’s Flora Springs Winery and Vineyards as assistant winemaker. There, he spent four years developing his expertise crafting barrelfermented, small-lot Chardonnays. While at Flora Springs, James struck up a close friendship with sales manager Donald Patz, and the two soon discovered that they shared a similar philosophical approach to wine and winemaking. In the spring of 1988, while working as the winemaker and estate manager for Honig Winery, James teamed up with Donald and Heather Patz, and Anne Moses to make and release Patz & Hall’s inaugural Napa Valley Chardonnay.

As Patz & Hall’s winemaker for nearly 20 years, James has built lasting relationships with such renowned growers as Larry Hyde, Charlie and Bud Chenoweth, Gary Pisoni and Lee Martinelli to create an acclaimed portfolio of single-vineyard wines. At the same time, he has designed and implemented cutting-edge equipment and procedures, including a custom punch-over device, in an effort to constantly enhance quality. A master of his craft, and a widely respected veteran winemaker, James is regularly asked to speak about artisan winemaking.

Mark Hyman’s challenge as President and C.O.O. is significant, for, despite the indisputable quality of the wines, many people outside of the boundaries of Texas remain unaware of the achievements of Texas’ premium wine industry. Still, for a professional with his skills, experience, and energy, the challenge of making a quality product accessible to Texas and the world represents just about the most enjoyable job around.  Since joining the team at Llano Estacado in 1994, sales of the winery’s premium wines have grown and the reputation of the winery has continued to soar. One important reason for this is Mark’s proselytizing. Mark’s role with Llano Estacado is to help direct all marketing strategies, work with the winery’s impressive lineup of wholesale distributors, and brokers, while supervising the winery in every aspect of its operation. Mark works closely with Winemaker Greg Bruni in assuring that Llano Estacado’s goals are achieved.  "Llano Estacado has the finest winery management team in the state, and this is largely the reason we have maintained and even extended our position as the State’s top premium winery," says Hyman. "I feel like I am at the right place at the right time for many reasons. My previous experience in sales and brand management meshes perfectly with Llano’s expansion of its markets."  Mark began his career in the wine industry with The Seagram Wine Company, successfully working his way through a variety of marketing and sales positions. He then joined Vintners International Company as its Texas State Manager of Sales. In 1989 Mark accepted the position of Area Manager for the Heublein Fine Wine Group, where he was responsible for the growth of the company’s Napa Valley brands for Texas and surrounding states. Mark joined Llano in 1994 as the Vice President Sales & Marketing, was appointed Executive Vice President in August 2000, and president/C.O.O. in January 2001.  Mark believes his future at Llano Estacado is one that will see the winery expand production and sales, and continue its mission to promote the wines of Texas inside and outside the state. Mark’s role in these developments will be critical. His position at Llano Estacado and his knowledge and experience make him a key figure in the Texas wine industry. He carries out that role regularly at various industry meetings and events where he proudly represents the State’s largest premium winery. Yet, he still sees his most important role as his relationship with customers.  "I’m continuously pulled in many directions. It is critical to know what is going on in the ever-changing marketplace," insists Mark.  With a long string of awards and growing critical recognition, Mark Hyman is playing a key role in making Llano Estacado turn heads from coast to coast.

Martin Korson is a graduate of New York’s Culinary Institute of America in Hyde Park. The recipient of a Wine Spectator scholarship, Korson predictably went on to graduate first in his class, receiving top honors for his successful studies in the food service and hospitality industry.  With such an auspicious beginning, it’s no wonder Korson’s career has flourished.  As beer and wine manager for the European fresh food store Central Market (centralmarket.com), a division of HEB and the largest privately held grocery in the U.S., he’s earned the title “Resident Wino” at the shop. Responsible for the almost 4,000 wines that adorn Central Market’s shelves, Korson routinely travels from the California countryside to the hills and vineyards of more than 20 countries, including France and Italy, in search of incredible wines at outrageous values. He’s also responsible for the 360 beer varieties the store carries, from American microbrews to hard-to-find imports. The facility also houses a cooking school where Korson is the primary wine and beer instructor for training new associates and also teaches student-customers how to become wine aficionados.  Before Central Market Martin was the first Wine Director or “Wine Guy” for Brennan’s of Houston restaurant.  While running that wine program of over 400 wines with an 8,000 bottle wine collection me one numerous awards for the wine program in cluding Food and Wine Magazine’s “Best Place to Take a Wine Snob”  Korson is one of only a few advanced certificated sommeliers in Texas and a member of the Court of Master Sommeliers. Originally established in the UK, with an American chapter formed in the U.S. in the late 1970s, the court is a prestigious group of wine experts known throughout the world for their knowledge and service of wine, spirits, and other alcoholic beverages. He’s also a member of the Society of Wine Educators, a professional organization dedicated to advancing wine education through specialized development and certification, and Slow Food, an group devoted to preserving traditional foodways and educating people about food as a center of community.

Central Market's Cooking School Director Peg Lee can hardly remember a time when she was not interested in food.  Her mother, in fact, gave her first cookbook when she was six years old.  "My mother was never interested in cooking, and I realized at an early age the difference between good and bad food," says the articulate cooking icon.  Born in Ipswich, Massachusetts to a family of Scots, Lee quickly tired of the bland, traditional fare of New England with its chowders, cod cakes and boiled dinners and set out to teach herself to cook.  With the aid of Fanny Farmer and The Tollhouse Cookbook, Lee was soon whipping up her favorite dishes.  Ever interested in the unusual and adventurous, at the tender age of 19 Lee set off for Europe on a Greek freighter with Panamanian registry.  Eventually abandoning her staid college chums to strike out on her own, Lee bicycled from Belgium to France and inadvertently found herself in the midst of the fast lane Tour de France bicycle race.  In Naples, Lee linked up with a friend she met on the boat and together they toured the Middle East, Cairo, Egypt, Istanbul, Turkey, Athens, Greece and Beirut….eating each cuisine  A consummate gourmand, Lee's husband inspired her to learn to cook all the wonderful food they encountered on their many travels.  Lee runs Houston's premiere cooking school at Central Market, booking renowned chefs, along with local favorites. According to Lee, "Food is a universal language and one of life's most affordable pleasures.  Some people come to class to learn the basics, others just to watch and enjoy.  We welcome everyone."  With her extensive knowledge of the foods and wines of the world, Lee has taught many classes.  Lee was the first in Houston to lead students in the fine art of French cuisine at the Houston Community College. The class was much more than French. They called it Gourmet Cooking with an international fare - Italian, Mexican, North African to name a few.  Lee makes sure the Central Market cooking school offers Houstonians the perfect setting in which to explore the pleasures of the table.  "When students are inspired by one class, they invariably generate enthusiasm and ideas for new ones which we try to implement."

Charlie Meeker was born and raised in Dallas, Texas, where he learned about great wine from his father.  After graduating from the University of Texas School of Law in Austin, Charlie moved to Los Angeles, and ever since, he’s been a distracted man.  Even though he and his wife Molly bought their first vineyard in Sonoma County’s Dry Creek Valley in 1977, and opened their winery in 1984, Charlie wasn’t able to be a fill time winemaker in Sonoma County until 1999.  Oh sure, he made the wine from 1984 to 1999, but he had to live in L.A. and keep his day job – first as an entertainment attorney, then as a film producer, and ultimately president of Metro-Goldwyn-Mayer in order to finance his winery habit.  That all changed in 1999 when the family moved lock, stock and barrel to Dry Creek Road, which will soon be the home of a new Meeker winery.  Charlie is now co-winemaker with Matt Blankenheim, and they specialize in big reds; including Winemaker’s Handprint Merlot, Zinfandel, Petite Sirah, Barberian, “Great Cabs” Cabernet Sauvignon and a Bordeaux blend called Four Kings.  The Meeker winery tasting room is located in the historic Bank of Geyserville building in Geyserville, California, on the western edge of Sonoma County’s Alexander Valley appellation.

Considered one of the leading wine experts in the nation and an authority worldwide, Moody’s natural talent for wine showed itself in early adulthood. Not long after, he was publishing Moody’s Wine Review in print, as well contributing to respected publications such as the International Wine Review and Revue du Vin de France. Today, Moody’s leadership qualities and charitable activities, as well as his speaking and journalistic skills have been nationally and internationally acclaimed for nearly two decades. Yet, what really sets Moody apart is his unpretentious approach to wine. “I just have an interest in wines and a passion to learn about them. It’s exciting. And the best part is sharing what I learn.”   Though reluctant to sound his own horn, Moody’s expertise has been noted by The Washington Post, The Houston Chronicle, Food and Wine and Texas Monthly. He has guided many in creating prestigious personal cellars, as well as enviable restaurant collections. Denman has been an EMCEE, co-auctioneer, panel moderator, and honored guest too many times to mention. Denman is the founder of www.denmanswineblog.com.  However, most of all, he is a man who loves and deeply appreciates wine.

Jeffrey Stambor, director of winemaking at Beaulieu Vineyard, left his home in Youngstown, Ohio as a young college student to pursue an education in veterinary science at the University of California, Davis. The Aggies (UCD's nickname) turned Jeffrey around. California's abundant agricultural influence charmed Jeffrey into plant science, and in 1983 he graduated from Davis with a specialty in viticulture.

Jeffrey plays an important role on BV's winemaking team, being responsible for the day-to-day production of red Bordelais varietals. Jeffrey joined Beaulieu Vineyard in 1989 as viticulturist-enologist, combining his interest in agriculture and winemaking. For several years, he was the link between BV's vineyards and the winery. Before coming to Beaulieu, Jeffrey was assistant winemaker at Monticello Cellars-a position he took after working at a small chateau in Bordeaux, France for two years.

He says one of his greatest experiences at Beaulieu was the opportunity to work with BV's legendary winemaker, André Tchelistcheff, who shared with Jeffrey much of his knowledge about winemaking.

Jeffrey is active in several professional wine industry organizations. He lives in Calistoga, California, with his wife, Lisa, and their two children, Kaela and Lucie.

Guy is one of three Master Sommeliers in Texas and one of only 125 in the world. He is also a Certified Wine Educator (CWE), and on the Board of Directors of the Society of Wine Educators, and founding member and Board of Directors of the Texas Sommelier Association. He has been recently recognized as a Houston Icon for his contribution to the Wine and Food Industry of Texas. He is the Corporate Director of Beverage Education for 12 states with Glazer’s Family of Companies.  Guy has been the guest featured wine expert on the PBS cooking series  Cucina Amore with Damian Mandola and Johnny Carrabba, founders of the Carrabba’s Restaurant Chain.  Guy is a member of the Texas Wine and Grape Growers Association and owner of Stout Vineyards in the Texas Hill Country AVA, growing Syrah grapes and selling to local wineries.  He is also a graduate of the Wine and Spirits Management Institute at the University of Houston Hilton School for Hotel and Restaurant Management, where he is a guest lecturer.  Guy is a member of the Houston Food and Beverage Managers Association, and an active spokesman for the adult beverage industry.