Jonathan Pullis

The Path

Chief Wine Officer at Tiare Technology and Master Sommelier of PARC Aspen since 2025, Jonathan Pullis works across both service and operations. That pairing makes sense for a trade built on judgment: one role sits in the room with guests, the other in the systems that shape how wine is selected and presented. The common thread is an emphasis on the essentials — grape, origin, balance, structure — and on making those elements readable rather than dressed up. At PARC Aspen, that point of view lands as hospitality with a clean line: wine should carry its own argument.

The Work Today

At PARC Aspen, where he has served as Master Sommelier since 2025, the job requires authority without excess. The work depends on discernment, but also on restraint: guiding a guest, setting context, and leaving the wine intact. In Cherry Hill, New Jersey, his role as Chief Wine Officer at Tiare Technology extends that same discipline beyond the dining room. Across both posts, the language remains direct — origin, acidity, the character of the grape — because that is where the work stays most useful.

In Their Words “People want an honest expression of a grape from its place of origin without too much smoke and mirrors.” “Most days I reach for a high-acid, unoaked white wine like albariño or Sancerre.”

Acclaim

The Master Sommelier diploma, earned in 2009, remains the key credential in Jonathan Pullis’s record. It gives shape to the roles that followed — from The Little Nell to Chefs Club Aspen, from Chefs Club at the St. Regis to his current positions — and it marks a career built on rigor rather than flourish. In a field where presentation can outrun substance, that qualification is the clearest signal of how he works: with discipline, precision, and a steady focus on what is in the glass.