Master Sommelier Brian Cronin began his wine career in Raleigh, North Carolina. After studying biology in college, Brian realized that he wanted to make wine. However, it was his exposure in restaurants to wines from all over the world and his growing passion for wine that made him want to learn everything that he possibly could. Brian then went to work as sommelier in some of the top restaurants in the country. In Chicago he worked for Charlie Trotter as the assistant sommelier, under Master Sommelier Joe Spellman, and then worked his way up to head Sommelier. Since then, he has worked as an Educator for Southern Wine & Spirits in Hawaii, as well as Wine Director at Restaurant Gary Danko and Sommelier at the Ferry Plaza Wine Merchant, both in San Francisco. Currently, Brian spends most of his time doing consulting and education for the public, as well as the hospitality industry. While realizing that he could never learn everything about wine, Brian spends much of his free time continually educating himself, as well as teaching and examining for the Master Sommelier Program.


Taste of the Triangle, Down Home Press 1996

Wrote all wine notes for this regional cookbook from the great restaurants in the Carolina’s.

Gourmet Cooking for Dummies, IDG Books Worldwide 1997

Wrote all wine notes for recipes and chapters on food and wine pairing.

Charlie Trotter’s Desserts, Ten Speed Press 1998

Wrote all of the wine notes and chapter openings for this extensive dessert book.

The Kitchen Sessions with Charlie Trotter, Ten Speed Press 1998

Wrote all wine notes for seventy recipes.

Chalk Hill Sommelier Guide to Restaurants in America, Chalk Hill Press 2007

Wrote Chapter 10 “Noteworthy: Why I Am Excited About Contemporary Greek Wine.”