ABOUT US

Rebecca fell into the restaurant industry almost by accident. She studied Music and Anthropology at Pomona College in Clarement, California, which was followed by a Fulbright year in South Korea, and then graduate school in Honolulu. This liberal arts background brought her home to New York City in her late 20s, where she worked in various facets of publishing during the day and got a job in a restaurant in the evening to help subsidize her rent. She fell in love with the restaurant industry and put her literary pursuits on the back burner to throw herself into the world of food and wine.

She rose quickly through the ranks from Server to Captain to Wine Director. When a mentor suggested a Sommelier certification, Rebecca relied on her academic background to propel her through the ranks. In five months, she went from having no certification to being an Advanced Sommelier with the Court of Master Sommeliers.

Rebecca passed her Master Sommelier examination in 2017, making her the 25th female Master Sommelier in the United States and one of 249 Master Sommeliers in the world.

When she isn’t working, she spends her time running, listening to (and playing) classical music, and playing peek-a-boo with her two young daughters.

David has always been a part of the restaurant industry. His parents have been restaurant workers since they immigrated to the United States in the late eighties. They were his biggest inspiration. Watching them work tirelessly to see him and his siblings succeed, David honored them by following in their footsteps and taking it to the highest levels possible.

A Chicagoland native with years working back of house at several of Chicago’s Michelin-rated restaurants, most recently as Chef de Cuisine at 2 Michelin-Starred Acadia, David comes to the Bay Area seeking new challenges and inspirations. Chef David strives to create a positive work environment and guide those around him to develop new skills to advance in the industry.

During his time away from work, David enjoys spending time with his fiancé Madeleine searching for the perfect street taco. His hobbies also include fashion, music, and contemporary art and design.

Chris’s first restaurant job was a means to an end—a way to pay his bills while attending Morehouse College in Atlanta, Georgia. He immediately loved the challenge of serving tables—the fast pace, the attention to detail, and the demand to continue to learn about food and wine. His passion and curiosity for wine led him to apply for—and receive—a coveted wine internship at The French Laundry. Here, Chris went from having a mere interest in wine to being devoted to wine. He moved to San Francisco to work as a Sommelier at Spruce and from there went on to be the Wine Director at Restaurant Gary Danko. After stints at Sociale, Michael Mina and Octavia, Chris got the opportunity to open Ungrafted with his wife, Master Sommelier Rebecca Fineman.

Despite the long days at work and a girlfriend who wanted his attention (Rebecca), he continued to set aside time for his studies. He recently passed the rigorous Master Sommelier Exam as of August, 2022. Now, Chris and Rebecca are the only Master Sommelier couple with their own restaurant in the world.

Chris’s accolades are numerous and include: 2012 Best New Sommeliers (Wine and Spirits Magazine); 2013 Top New Somm Competition Winner (Guild of Sommeliers); 2013 Zagat 30 Under 30. Chris is also an adjunct instructor at the San Francisco Wine School.

When he is not at work, Chris enjoys dancing, running, and making silly faces with his two daughters.