Anna Conger

Sommelier work at 1856 - Culinary Residence puts Anna Conger in the service positions where timing, table reading, and bottle selection all have to land cleanly. The role is less about the label than the sequence: choose with restraint, pour with confidence, and keep the meal moving without drawing attention away from it. Conger’s title marks that balance between study and judgment, where technical knowledge has to show up as ease in the room. 1856 - Culinary Residence is the setting, and wine service there depends on control of pace as much as selection. In that environment, a sommelier has to listen, adjust, and present options that support the dining room rather than compete with it. Conger’s place in that work points to a practitioner who understands how hospitality and expertise meet at the table. Today At 1856 - Culinary Residence, Anna Conger’s sommelier work is built around guiding selections, stewarding bottles, and making pairings feel considered. The craft requires fluency in wine, but it also depends on presentation: the confidence of the recommendation, the timing of the offer, and the ease it gives the guest. Good service leaves a clear impression without forcing itself into the foreground. That kind of service is based on attention from first pour to final exchange. It relies on memory, structure, and palate, but also on reading the room and staying with its rhythm. Conger’s role shows wine service as part of the meal’s progression, adding clarity and lift through controlled, measured work.