Joshua Nadel

Coming Up

A Fine Arts degree gave Joshua Nadel a formal start before he stepped into the cellar at Veritas & Cru restaurants (2001–2008). That period became a working education in wine service: temperature, timing, balance, and the discipline of knowing when the bottle should lead and when it should remain in the background. From there, he launched the wine category at Thrive Market and served as ambassador for wines of Alsace at Wines of Alsace, building a practice shaped by range and judgment. The scope of that practice widened across several roles. Joshua is co-founder of Gothic Wines (since 2008), Beverage Director of NoHo Hospitality Group, Chief Exam Officer of Court of Master Sommeliers, Americas, Chef Sommelier of Vinous’ Festa del Barolo, and Guest Instructor of International Center of Culinary Education. Each position points to a different part of the same trade: teaching, evaluating, building programs, and setting standards. What runs through the work is a comfort with both the system and the pour. Joshua has operated at the level of program design and at the level of the individual glass, where small decisions affect the guest’s experience. The result is a career that moves between structure and service without losing sight of either.

Where They Are Now

At NoHo Hospitality, Joshua Nadel works in beverage as an extension of the menu rather than as a separate category. As he says, "our programs are more of a cohesive message alongside our menus." The point is straightforward: drink should support the meal, match its pace, and carry its own clear purpose at the table. He describes the remit without leaving much off the list: "I write all the opening beverage programs, including wine, spirits, cocktails, tea, coffee, water, soda, dairy, in-room dining, banquets—the whole shmear." The line makes the scale of the job plain. Every part of the beverage offer sits inside one system, from the first aperitif to the final coffee service. That kind of work is editorial as much as operational. It requires choosing what belongs, how it should be sequenced, and what tone it should set before the first course arrives. In that framework, the beverage program is part of the hospitality itself: organized, consistent, and designed to carry the room without calling attention to itself.

In Their Words “I write all the opening beverage programs, including wine, spirits, cocktails, tea, coffee, water, soda, dairy, in-room dining, banquets—the whole shmear.”