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Grant Reynolds


Grant Reynolds’ hometown, Lake Placid, New York, instilled him in restaurants at a young age. Through college in Boulder, Colorado, where Grant earned a B.A. in Italian and Film Studies, he joined the staff of Frasca Food & Wine. He spent three years working at the famed restaurant with its lauded wine team. During Grant’s time on staff, Frasca was nominated three times for ‘Outstanding Wine Service’ by The James Beard Foundation.

Immediately following graduation, Grant passed the Advanced Exam with the Court of Master Sommeliers, worked a harvest season at the iconic Burgundy estate Domaine Dujac, and worked at Noma in Copenhagen, then the World's Best Restaurant.

In January 2013, Grant moved to New York City to help sommelier Robert Bohr and Chef Ryan Hardy open Charlie Bird, a wine-focused restaurant in Manhattan’s Soho neighborhood. The list that Grant and Robert created quickly gained recognition as one of the city’s best and is frequently praised for its considered and deep selection—an innovative turn for an upbeat, downtown restaurant. Grant joined Bohr and Hardy as a partner for the opening of their second restaurant, Pasquale Jones, in February 2016. This year, the three partners, who comprise the Delicious Hospitality Group, opened their third restaurant, Legacy Records. Additionally, Grant recently opened a wine retail shop, Parcelle, and is a partner in King Street Sommeliers Wine Consulting.

Grant was named Wine & Spirits Magazine's Best New Sommelier in 2013 and was among Forbes’ 2017 class of 30 Under 30. Grant’s endeavors have been featured in Conde Nast Travelerand Vogue. He has contributed to Bon Appetit,GQ, and more, where he writes about wine and restaurant culture.