Robin Wright

Originally from Florida, Robin moved to New York City in 2013 to pursue a career as a translator and found herself part of the front-of-house team at LCL Bar & Kitchen at the Westin Grand Central. It was during that time, thanks to impactful wine education and mentorship, that Robin first realized her calling as a sommelier – perfectly marrying her love for global cultures and hospitality. From there, she catapulted to the Michelin-starred Aureole and later Dovetail, where she worked as a sommelier. In 2018, she joined the award-winning beverage team at The NoMad Hotel, working under Beverage Director Thomas Pastuszak as a sommelier, while also overseeing the restaurant’s expansive beer program, a collection that included over 150 selections. Compelled to explore the world of French fine dining, Robin took a position as sommelier at the acclaimed Daniel in 2021, developing a deep appreciation for the classics.

At Ci Siamo, Robin is proud to oversee a beverage program that showcases the diversity and depth of Italian viticulture, giving an equal spotlight to some of the wine world’s most celebrated producers and its lesser-known innovators.

What sommeliers want now: Wine & Spirits Magazine and Top Sommeliers on Italian wine trends in the US

What do current wine industry leaders look for in Italian wine as they expand their wine lists? Josh Greene, Publisher of Wine & Spirits Magazine, and Stephanie Johnson, the publication’s Italian Editor, will discuss this and more with three of the most respected sommeliers in the US today. The session will cover a range of topics, including the categories that sell without any effort on the part of sommeliers; the categories that fascinate them but don’t ever sell; the categories for which they have successfully found wine-list presentation, pairings, or other tools to interest diners in trying something new. The session will also include a simulation one of the Wine & Spirits tasting panels, giving audience members valuable insights into how a leading publication talks about the wines they taste and score.