Fred Dexheimer

Early in his career, Fred worked as wine and beverage staff at Gramercy Tavern, wine and beverage staff at Jean Georges, and wine and beverage staff at BLT Restaurant Group. Those years were spent in rooms where service tempo, standards, and coordination are part of the craft. The job is not only to pour, but to pace the table, interpret the room, and keep the wine program in step with the meal. From there, he became sommelier at The Black House at Straw Valley in Durham, North Carolina (until 2015), a role that carried him deeper into pairing decisions, service rhythm, and the daily discipline of hospitality.

The line from dining room work to sommelier work is clear: more responsibility, more interpretation, and a tighter grip on the details that shape the guest’s experience. Today, Fred’s work spans several overlapping roles, each reflecting a different branch of beverage practice. He is founder of Juiceman Consulting, a title that points to independent judgment and a practice built outside one house. He is cocktail consultant of Self-employed / various clients, which signals range across spirits and beverage programs.

As seminar instructor of Astor Center, he translates knowledge into instruction. He also serves as spokesperson of Wines of Chile and spokesperson of Wines of Southwest France, roles that place him in direct conversation with regions and their identities. Alongside those commitments, he remains wine consultant of Standard Foods, returning his expertise to a room where it can shape service in real time.

The line points to a practical kind of return: not nostalgia, but the possibility of revisiting a place with enough history to make rebuilding worth discussing. For Fred Dexheimer, that reads as part of a career defined by continuity, revision, and the working knowledge that hospitality can be remade through shared intent.

He earned the Master Sommelier credential in 2007.