Ben Reynolds, who was just appointed the new sommelier at Knife, started working with chef John Tesar at Spoon Bar & Kitchen in 2013. He worked as a server, bartender, and sommelier, and was then promoted to assistant manager. He then followed Tesar to Knife, where he worked as a server and part-time sommelier, before being promoted to head sommelier.
More about Reynolds according to the release I have in front of me:
Reynolds attained a degree in B.S. Hospitality Management from the University of North Texas in 2008. Following graduation, he moved to Las Vegas, Nevada to work at Suncoast Hotel & Casino where he began his career in the food and beverage industry.
In 2009, Reynolds moved back home to Texas where he continued to refine his beverage and management skills as Assistant Manager and Bartender at Maximo Cocina Mexicana in Dallas, Texas. In this role, he was responsible for creating signature cocktails and ensuring the bar program was always fresh and diverse.
In his new role as head sommelier, Reynolds is responsible for the wine and cocktail program at Knife, ensuring that guests will continue to enjoy the robust and exclusive list of wines that the restaurant has been known to offer. He will also dedicate his time at the restaurant towards helping guests select the perfect wine or cocktail to pair with their meal.
There you have it. Head to Knife and drink a bunch of wine and ask him a bunch of questions.
