winemaster – greg morthole from Rodney Strong
Wine Estates
As an Air Force brat, Greg moved frequently before his family settled in Sacramento. His love of nature led him to the University of Wyoming, where he earned a degree in Natural Sciences. After graduation, a move to Sonoma County to join his girlfriend, now wife, Mary, unexpectedly introduced him to the wine industry. In 1999, he joined Vinquiry, working alongside respected winemakers Marty Bannister and MaryAnn Graf. He later held roles at Chalk Hill Winery before
finding his home at Rodney Strong. Since then, Greg has advanced from Quality Control Lab Manager to Associate Winemaker to Winemaker. Today, he leads winemaking for Davis Bynum Winery and crafts the Pinot Noir and Chardonnay wines for Rodney Strong. Greg describes his approach as “low impact,” believing most of the work is done in the vineyard and during
fermentation. He credits mentors Rick Sayre, David Ramey, and Davis Bynum for shaping his philosophy, learning honesty, patience, and humility along the way. Greg lives in Santa Rosa with Mary and their two children, Lucas and Cora. An avid hiker and mountain biker, he dreams of one day completing the 2,650-mile Pacific Crest Trail, a fitting goal for someone who has built a career by thinking big.
A Vintage Affair Chef – chris studtmann
Chef Chris Studtmann has been a part of the culinary scene across the country from restaurants to hotels to campus dining for the past 34 years. He believes strongly in developing his teams through training and bringing cutting-edge trends to college campuses, such as plant-powered dining. Chris believes that the foundation of good cooking is rooted in locally sourced, seasonable produce and treating each ingredient with respect to let the true flavor
of the ingredients shine. He is a Practical Exam Administrator for the American Culinary Federation and is actively involved with NACUFS, participating in competitions, and presenting in partnership with the Humane Society of the United States. Chef Chris is an advocate for sustainable eating and the impact the Plant Based Dining movement is making on our future
food stream. He has spoken on this subject at WOHESC, WACUBO, and AASHE since moving
to the Pacific Northwest. Chris has been highlighted in interviews for Catering Magazine, Food Management Magazine, Food Service Director Magazine, and WGN News Chicago, leading to an invitation to join the Chefs Council for Food Service Director Magazine. Chris’s current role is Senior Area Executive Chef for Sodexo Campus Services Western Region.
WINEMASTER SOIREE Chef – DANIEL BURT
Daniel Burt is a caterer/personal chef, serving Billings and surrounding areas with gourmet foods for all occasions. He crafts his food using skills learned in his 15 year fine-dining restaurant and catering career. A Billings, MT, native, Daniel has also worked in Missoula, and Portland, OR, most notably under Chef Cathy Whims (Nostrana) in Portland, and local chef Dirk Frickel. His cooking focuses on high quality ingredients, and local/sustainable foods as much as possible. He likes his food to be simple, yet memorable: simple, using solid technique and attention to detail, yet memorable by using lesser known ingredients or combinations of ingredients that provide guests with a memorable meal.
His partner Jessica helps him provide the guests with exceptional customer service. When he’s not in the kitchen, you can find them spending time outdoors with their son Maclan.