Chris Blanchard

Coming Up

Wine service at REDD Restaurant in Los Angeles, San Francisco, and the Napa Valley put Chris Blanchard in a position where list-building, guest reading, and kitchen coordination had to hold together across high-profile dining rooms. As Consulting Wine Director at Chateau Marmont in Hollywood, he brought that same discipline to a room known as much for its address as its expectations. Those roles set the terms of his practice: wine as service, timing, and interpretation, not just selection. At Pebble Beach Food & Wine, the work shifts from cellar management to public-facing conversation. As moderator, sommelier, and Guest Speaker, Chris Blanchard operates in a format that depends on timing, clarity, and a working knowledge of both chef and winemaker perspectives. His role as a representative of Opus One Winery extends that same language of presentation and discussion into a winery context.

Where They Are Now

Wine direction at REDD Restaurant asks for both structure and responsiveness. In the role of Wine Director and Sommelier, Chris Blanchard is responsible for holding the program together while reading the room in real time. The work sits at the intersection of cellar organization and floor service, where the list only matters insofar as it supports the table.

In Their Words The point is practical: hospitality gets sharper when service understands production from the inside. For Blanchard, the value is in seeing kitchen work and dining room work as linked disciplines, each shaped by pressure, timing, and cooperation. That outlook helps explain the range of his roles, from REDD Restaurant to Chateau Marmont in Hollywood, from Pebble Beach Food & Wine to Opus One Winery.