Wine Director Robert Bohr of Charlie Bird - Biography

Robert Bohr entered the restaurant business at 13, but it wasn’t until college, working his way through New York University at Gramercy Tavern, that Bohr decided that a career in wine was more interesting than becoming a lawyer. Building his skills under Paul Grieco as Gramercy’s wine captain, Bohr eventually became opening sommelier at Babbo, learning the practicalities of running a wine program (inventory, sales reps, pricing, etc.) and standing out for presiding over an Italian list in a French-dominated market.

Not that Bohr didn’t learn—or love—his fair share of French wines. His next move took him to Daniel, where he continued his education on the great domaines of France while perfecting his fine-dining skills. Bohr expanded his Old World palate with work as a wine buyer at Zachys, where he oversaw acquisitions from Burgundy, Germany, and Austria. And Cru, which he co-founded in 2004, is where Bohr first coalesced his by now vast knowledge, with more  than 4,000 selections and 120,000 bottles of some of the world’s finest, rarest wines.

When Cru eventually ended its run, Bohr seamlessly transitioned his experience to Grand Cru Wine Consulting, where he and a small team of wine professionals provide wine concierge services to collectors. Bohr has been written up in publications including Food & Wine, Wine Spectator, and The New York Times, who have covered Bohr’s work as sommelier and partner at the recently opened Charlie Bird. Even with a list far shorter than Cru’s Bohr’s selections draw rave reviews.