Top Pair: Wine Community and Brilliance in Charleston

Sommelier Matt Tunstall | @tunstallmatt Matt Tunstall uncapped his love for vino after graduating from The City College of San Francisco College with a culinary arts degree. Since then, he’s studied with the prestigious Court of Master Sommeliers and immersed himself in the field, gaining hands-on experience. Tunstall worked as a consultant with chefs like Elizabeth Falkner and as a wine director before landing his dream job as sommelier at Husk, where he shares his wine knowledge, experience, and enthusiasm with guests nightly.

Sommelier Vonda Freeman North Carolina native and sommelier, Vonda Freeman knows her way around the South—and wine. She worked at South African import company Vinnovative Imports and spent eight years navigating beverage distribution before landing at Charleston’s Indigo Road Restaurant Group, where she has the pleasure (and challenge) of sourcing and pairing wines with Executive Chef Jeremiah Bacon’s food.

Beverage Director David McCarus | @davidmccarus

David McCarus fell in love with wine during the four years he worked at the critically acclaimed Charleston Grill. Looking for a more thorough immersion in the world of wine, McCarus moved to San Francisco in 2009 with aspirations to learn both the restaurant and wine industries inside and out. His first job in San Francisco was at A16, where he worked as a server for a year and was able to expand his knowledge of the wines of central and southern Italy. In spring 2010, McCarus left A16 to assist in opening the wine-focused Heirloom Café in San Francisco's Mission District. Soon after the opening, McCarus was promoted to assistant wine director. In spring 2012, a management position at Mike Lata's FIG drew McCarus back to Charleston, South Carolina, where he is currently the general manager and beverage director.

Sommelier Brad Ball Brad Ball learned hospitality early, starting as a delivery boy at his family’s Charleston restaurant, Poogan’s Porch. Working in every position on his way up to general manager after college, including a semester in France, he then took the opportunity to expand the restaurant’s wine program (inspired by his time abroad). Ball furthered his career by enrolling in the French Culinary Institute in New York City, interning at Jean-Georges, Momofuku Noodle Bar, and Aquavit, where he assisted with the wine program. Moving back home, he started the groundwork for a wine bar, which eventually became Social Restaurant + Wine Bar. While developing the concept for his wine bar, Ball also earned the Diploma of Wine & Spirits from the Wine & Spirit Education Trust and more recently has received Advanced Sommelier certification through the Court of Master Sommeliers.

Beverage Director Cappie Peete | @CappiePeete Cappie Peete graduated from the University of South Carolina with a bachelor’s degree in hotel and tourism management. After graduation, Peete furthered her education and studied wine through a Certified Sommelier program at the Professional Culinary Institute, and she earned her Advanced Sommelier Certification in spring 2013. Just 26, Peete is currently the beverage director of Chef Sean Brock’s McCrady’s.

Sommelier Andrew Marshall After graduating from the University of North Carolina at Chapel Hill with a degree in biology, Andrew Marshall found his way into the hospitality business via pizza delivery. From there here worked his way up from server to sommelier at Charleston Grill, under the mentorship of Beverage Director Rick Rubel. He passed his Advanced Sommelier certification in 2012 and continues to study for the Master Sommelier exam.