Courtney Humiston

The Path

Training at The Culinary Institute of America gave Courtney Humiston the base that this kind of work demands: discipline, technique, and service. From there, she moved into New York City media and restaurant coverage, first as freelance writer and editor at self-employed in New York City (until 2010), then as reporter, dining scene coverage at NBC in New York City. Those roles placed her near restaurants from both sides of the page—observing service, tracking the field, and working with language as a tool for reporting and analysis. By 2015, Humiston had moved into the role of gm and Wine Director at Petit Crenn in San Francisco, California (from 2015), where wine work and floor leadership sit together. The position requires more than list-building; it also depends on the operational judgment that supports service, from staffing and scheduling to maintenance. Today, she is Brand Manager of Carpenter Wines and contributor of Decanter.com, extending her work from restaurant management into wine branding and publication.

The Work Today

“I believe in telling the story of wine, whether through a creative and thoughtfully written wine list, on the floor talking to guests, or through a magazine article,” Humiston says, and the line describes a practice built around communication as much as selection. The same discipline that shapes a list also shapes a conversation with a guest or a magazine piece: clarity, context, and attention to detail. In each format, the craft is to make wine readable without flattening it.

Signature

A named focus like this gives shape to a larger practice: it marks where selection, judgment, and repetition come into focus.

In Their Words “I believe in telling the story of wine, whether through a creative and thoughtfully written wine list, on the floor talking to guests, or through a magazine article.” “I learned to taste systematically with focus and discipline, and to pay attention to what is happening in the wine.” Taken together, these lines point to a method: taste systematically, pay attention, and let the wine stay central. Humiston’s approach is structured without being rigid, and responsive without losing discipline.

Acclaim

“As a wine professional, I am committed to elevating the quality of wine and wine service in this country.”