By The Glass

Kate Nye is a classically trained musician who studied in Austria and France before moving to Austin, where she worked as a bartender and sommelier. After years of working in wine distribution, Kate moved to West Texas to join the Marfa Spirit Company as the distillery's Head of Hospitality.

In today's episode, Kate talks to Chris about molasses, Italian red wine, the Austin Wine Merchant, the Marfa Dairy Queen's underground podcast, ranchwater cocktails, and therole of music in bartending and B2B sales.

Matteo Parenti is the Director of Growth at Blue Horizon — a Zürich-based VC firm that invests in plant-based and lab-grown foods. Blue Horizon was one of the first companies to invest in Impossible Foods and Beyond Meat, and their portfolio includes mycelium steaks, plant-based seafood, lab-grown breast milk, and more. Matteo worked in investment banking for Rothschild & Co in New York City and got his MBA at INSEAD in France before moving to Switzerland.

In today’s episode, Matteo talks to Chris about biomass fermentation, Zürich’s bathhouses, using CRISPR to save bananas from extinction, upcycling food waste, the celebratory culture of meat, his grandmother’s meatloaf recipe, the difference between McDonald's in Switzerland and in New York, the trademark implications of making vegan cheese in specific styles, the branding and pricing strategy of meat alternatives, the location of these products in the grocery store, the impact of Russia’s invasion of Ukraine on the food supply chain, and the most common pitfall when making a Negroni.

Learn more about Blue Horizon's approach to impact investing at their website.

Vadim Grigoryan is an art aficionado and brand strategist in the spirits industry. As Pernod Ricard's Global Marketing Director of Creativity and Luxury, Vadim oversaw Absolut Vodka's strategic artistic collaborations, managed the repositioning of Chivas Royal Salute Scotch, and launched the tequila brand Olmeca across Europe. His consulting clients include Hugo Boss, Art Basel, and LUNU -- a cryptocurrency platform that partners with luxury retailers.

In his talk with Chris, Vadim discusses the artistic merit of Marcel Duchamp, Andy Warhol, Jean-Michel Basquiat, the British Monarchy, David Guetta, as well as the quinquennial Documenta festival in Kassel versus the annual Art Basel. He also explains the philosophy behind a thousand-dollar bottle of scotch, the role of the metaverse in art and alcohol, the beauty of calvados, the broken frameworks behind most marketing campaigns, and the universality of luxury.

Learn more about Vadim's approach to brand strategy in this Forbes article:https://www.forbes.com/sites/shelliekarabell/2017/07/30/6-things-art-can-teach-you-about-brands-marketing-that-you-wont-learn-in-business-school/

Read the case study about his repositioning of Ararat Brandy here:

https://publishing.insead.edu/case/ararat-brandy-transforming-a-legend-a-modern-icon

Follow his creative consulting practice here:

https://spiritandspirit.com

Christian Pillsbury is the proprietor of Eden Rift Vineyards, a Chardonnay and Pinot Noir house in California's Cienega Valley. After studying at INSEAD, Europe's top-ranked business school, he served as Global Wine Director for Duty-Free and Director of APAC for Coravin.

In today's episode, Christian tells Chris about who actually buys wine at the airport, what perks come with being Bordeaux's biggest buyer, how both Big Napa Cab and Natty Wine jumped the shark, when Hong Kong became the global capital of wine, where an MBA can take you, and why Burgundian varieties thrive in the central coast of California.

Learn more about Eden Rift Vineyards by visiting their website: https://edenrift.com

Follow Eden Rift on Instagram at: https://www.instagram.com/eden.rift/

Follow Chris on Instagram at: https://www.instagram.com/braisedthoughts/

Follow BTG on Instagram at: https://www.instagram.com/bytheglasspodcast/

Chengyi Lin teaches strategy and digital transformation at INSEAD, Europe’s top-ranked MBA program. Before moving to France, Chengyi earned his PhD from Northwestern University and consulted for Bain & Co.

Chengyi spoke with Chris about his academic career in biomedical engineering, whether an MBA is worth it, the utilization of AI in the private sector, technological innovation at sweetgreen, supply chain challenges, NFTs, and sustainability.

To learn more about Chengyi’s research on Digital Strategy, you can find him on LinkedIn.

Follow Chris on Instagram at https://www.instagram.com/braisedthoughts/

André Terrail is the owner and operator of Tour d’Argent, Paris' oldest restaurant. He took over the prestigious eatery in his twenties and opened the company's boulangerie and épicerie, both next door to the Michelin-starred restaurant. André and Chris talk about balancing history with innovation, numbering each bird utilized for the signature pressed duck dish, winning the œuf mayonnaise competition, embracing his Finnish heritage, prepping for the Paris Olympics, getting an MBA at INSEAD, finding his own voice at work, bringing formal dining and kitchen culture into the 21st century, visiting Argentina, and tweaking the wine selections for the restaurant's Tokyo outpost.

Felipe Monteiro teaches Global Strategy at INSEAD, Europe’s top MBA program. Professor Monteiro also serves as both Academic Director of the Global Talent Competitiveness Index and Director of the Programa de Gestao Avancada, which advises Brazilian CEOs, business owners, and top executives.

Professor Monteiro is an avid wine collector and has researched globalization in the wine industry. In 2020, he wrote a case study about Quinta do Vallado and the international market for Douro Valley wines. For this episode, Chris and Felipe chat about the research that goes into writing a good case study for business school, the difference and convergence of new world and old world wine, the formation of the “Douro Boys” consortium, innovations in brand strategy, Brazil’s emerging sparkling wine production, the preponderance of unicorn tech startups in Brazil, as well as the intrinsic relationship between wine and travel.

David Neilson runs the popular Back In Alsace website and Instagram page. When David moved from Edinburgh to Strasbourg, he fell in love with the natural wines of Alsace. In addition to wine writing, David helps manage Raisin, the preeminent natural wine app. In today's episode, David and Chris open a bottle of Eric Kamm's 2020 Fusion Riesling to discuss the most exciting parts of Alsatian wine culture. They also talk about the restaurant scene in Biarritz, Copenhagen siphoning the rest of the world's Jura allocations, the popularity of skin-fermented white wines, the dichotomy between cremant d'Alsace and pet-nat, the recent rollout of the "vin méthode nature" designation, generational shifts at heritage wineries, and the role of wine fairs in a pandemic.

Chefs Robert Compagnon and Jessica Yang met while working at Guy Savoy in Paris. Together, they moved to New York and eventually back to Paris to open Le Rigmarole, a binchotan-fired restaurant inspired by Robert's time living in Japan, Jessica's Taiwanese heritage, and their shared expertise in French cooking. Later, they opened Folderol, an ice cream parlor that also happens to have an amazing wine list.

In the last BTG ep of 2021, Chris chats with Robert and Jessica about the difference between fresh produce in NYC and Paris,the elusive texture of melon sorbet, the sustainable and democratic sourcing of seafood, the balance between omakase and a la carte menus, and the French name for the oyster of the chicken.

Follow Folderol at https://www.instagram.com/f.o.l.d.e.r.o.l/

Follow Le Rigmarole at https://www.instagram.com/lerigmarole/

David Lebovitz worked as a pastry chef and line cook before becoming one of the world’s most celebrated cookbook authors and food bloggers. His most recent book, Drinking French, was released in March of 2020 and covers the culture surrounding France’s most iconic beverages. David and Chris discuss adapting a book tour in the midst of the pandemic, researching vintage chartreuse bottles, recipe-testing cocktails before noon, launching a Substack newsletter, getting lit at the James Beard awards, working at Chez Panisse, and navigating the changing world of food writing.

https://www.instagram.com/davidlebovitz/

https://www.instagram.com/braisedthoughts/