Sommelier Fred Dexheimer of FredDexMS Consulting - Biography

Fred Dexheimer may have gotten his first taste of the industry at his mom’s video game arcade and pizza shop, and he may have taken a detour into college, but seasonal industry work in places like Nantucket and Jackson Hole convinced Dexheimer a career in hospitality was the right choice. A job offer to work in the wine cellar of famed Daniel in New York City sealed the deal.

From that prestigious point of entry, Dexheimer made his forays into the industry, working the front lines in New York City’s Gramercy Tavern and the BLT Restaurant Group (where Dexheimer won StarChefs.com 2005 New York Rising Stars Award) and contributing to publications including The New York Times, Wine Spectator, Food & Wine, and Wine Enthusiast. An avid cocktail enthusiast and accomplished mixologist, Dexheimer has also shared his creations with national publications from Bon Appétit to People.

Founding wine and beverage consulting company Juiceman Consulting in 2009, Dexheimer’s industry impact continued to expand. Clients have included Wines of Chile, Wines of Southwest France, Max Brenner Chocolate, Grand Hyatt New York City, and StarChefs.com, for whom Dexheimer has overseen four Somm Slams at the International Chefs Congress. A Master Sommelier with a thirst that ranges well beyond wine, Dexheimer’s most recent project is Straw Valley, a triple-pronged rejuvenation of a barnhouse/studio art space in Durham, North Carolina. There, the inexhaustible Dexheimer helms the wine list, juice program, beer garden, and cocktail menu.