Greg Tresner

Coming Up

Since 1998, Mary Elaine’s at The Phoenician has relied on Greg Tresner to keep the wine service in step with the room: measured pacing, clean timing, and a register that matches a dining room built on discretion. The work is less about display than control of the details that make service feel settled and exact.

Where They Are Now

At The Phoenician Resort in Scottsdale, Arizona and Mary Elaine’s at The Phoenician in Scottsdale, Arizona, the sommelier’s role is to hold together pairing, timing, and the room’s sense of ease. Greg Tresner’s long tenure is part of that structure. His own account puts it plainly: “Since 1998, I’ve had many great experiences related to working here.” Years in place read here as continuity, not sentiment—an accumulated standard built table by table.

In Their Words “Since 1998, I’ve had many great experiences related to working here.” The remark points to what long service actually means in a dining room: repetition handled well, a familiar house rhythm, and a standard that stays intact across years. In a room like Mary Elaine’s at The Phoenician, where restraint carries as much weight as flourish, Greg Tresner’s words describe a practice grounded in consistency, timing, and the discipline of keeping service composed.

Honors

Greg's honors include James Beard Award nomination for Outstanding Wine Service. That nomination places his work in the company of wine service done at a high level: bottle presentation, guest guidance, and the ability to keep the dining room’s pace clean and controlled. For a sommelier working over decades at The Phoenician Resort in Scottsdale, Arizona, the recognition tracks with a career defined by precision rather than noise.