Jack Mason

Coming Up

In service-driven wine rooms, precision is the baseline. At Pappas Bros. Steakhouse in Houston, Texas, Jack Mason worked in a house where tempo, cellar knowledge, and guest clarity all had to hold together. That discipline carried through Ai Fiori in New York and Marea in New York, where the demands of high-end dining sharpened the same skills: reading a table, matching bottle to menu, and speaking about wine in plain terms that still carry weight. By the time Mason became wine director at Marta in New York City, the job sat at the intersection of cellar judgment and dining-room control. Master Sommelier is the credential that best frames Mason’s approach. The register is exact, and so is the way he talks about wine: body, style, origin, access. He does not lean on flourish. He translates bottles into useful information for the guest, which is often the harder skill in the room.

Where They Are Now

At Eastwoods Dining & Bar in Airlie Beach, Jack Mason applies the same disciplined wine language to a more casual setting. The point is still structure: guiding staff, shaping guest confidence, and keeping the pour aligned with the plate. “We train the staff on the style of the wine—a fuller bodied wine, not a super Tuscan but in that style. A lot of people come in looking for a cabernet or a malbec, that’s our New World style from the Old World.” That way of speaking shows a trade-minded focus on translation. Mason moves between broad categories and more specific reference points so guests can land on something familiar without staying limited to it. When he talks about red wine with pizza, the language stays practical. “I like having a fun, fresh style of red wine with pizza, something from Alto Piemonte or Etna Rosso.” He keeps the comparison grounded in balance and texture: “Something less serious than Barolo, with lower alcohol and less oak influence, more accessible.” The same logic applies to Champagne by the glass. “Honestly, most restaurants, they have one Champagne by the glass, and it’s still over $20, so a lot of people aren’t used to trading into that.” For Mason, the issue is not prestige for its own sake. It is access: making the category legible enough that guests can order it without hesitation.

Career - Chef — Eastwoods Dining & Bar, Airlie Beach - Worked at — Pappas Bros. Steakhouse, Houston, Texas - Worked at — Ai Fiori, New York - Worked at — Marea, New York - Wine director — Marta, New York City

Signature

Signature dish: A fun.

In Their Words “We train the staff on the style of the wine—a fuller bodied wine, not a super Tuscan but in that style. A lot of people come in looking for a cabernet or a malbec, that’s our New World style from the Old World.” “Honestly, most restaurants, they have one Champagne by the glass, and it’s still over $20, so a lot of people aren’t used to trading into that.”

Honors

Jack's honors include Master Sommelier.

FAQ Where did Jack Mason work before? Jack Mason's earlier career included Pappas Bros. Steakhouse, Ai Fiori, and Marea. What recognition has Jack Mason received? Master Sommelier.