MEET THE TEAM
Chris and Rebecca met at a wine exam in 2012. They went on dates where they enjoyed a lot of food and wine, and discussed opening a restaurant “one day.” In that time, they rose to the top of the wine industry, got married, and had a daughter. Providing a fantastic guest experience is the foundation of their lives, and it is this devotion to the hospitality field that makes them so well-known and liked by their peers and guests. They are excited to settle into San Francisco’s Dogpatch and become part of the fabric of that community.
REBECCA FINEMAN, MS
Rebecca fell into the restaurant industry almost by accident. She studied Music and Anthropology at Pomona College in Clarement, California, which was followed by a Fulbright year in South Korea, and then graduate school in Honolulu. This liberal arts background brought her home to New York City in her late 20s, where she worked in various facets of publishing during the day and got a job in a restaurant in the evening to help subsidize her rent. She fell in love with the restaurant industry and put her literary pursuits on the back burner to throw herself into the world of food and wine.
She rose quickly through the ranks from Server to Captain to Wine Director. When a mentor suggested a Sommelier certification, Rebecca relied on her academic background to propel her through the ranks. In five months, she went from having no certification to being an Advanced Sommelier with the Court of Master Sommeliers.
Rebecca passed her Master Sommelier examination in 2017, making her the 25th female Master Sommelier in the United States and one of 249 Master Sommeliers in the world.
When she isn’t working, she spends her time running, listening to (and playing) classical music, and playing peek-a-boo with her toddler.
Chris’s first restaurant job was a means to an end—a way to pay his bills while attending Morehouse College in Atlanta, Georgia. He immediately loved the challenge of serving tables—the fast pace, the attention to detail, and the demand to continue to learn about food and wine. His passion and curiosity for wine led him to apply for—and receive—a coveted wine internship at The French Laundry. Here, Chris went from having a mere interest in wine to being devoted to wine. He moved to San Francisco to work as a Sommelier at Spruce and from there went on to be the Wine Director at Restaurant Gary Danko.
Despite the long days at work and a girlfriend who wanted his attention (Rebecca), he continued to set aside time for his studies. He is a Master Sommelier candidate and has passed two out of three sections of the exam. He hopes to pass the exam in full in 2019.
Chris’s accolades are numerous and include: 2012 Best New Sommeliers (Wine and Spirits Magazine); 2013 Top New Somm Competition Winner (Guild of Sommeliers); 2013 Zagat 30 Under 30. He is currently the Wine Director at Octavia in Pacific Heights.
When he is not at work, Chris enjoys dancing, running, and making silly faces with his toddler.
Nicholas Turpin has been cooking in the Bay Area for most of his career. A graduate of Santa Clara University, he went on to study the culinary arts at California Culinary Academy in San Francisco. Over the last decade, he has worked in several hotels and restaurants in San Francisco, including Range, Americano, and The Ritz Carlton in Half Moon Bay and Lake Tahoe. He worked most recently as a Sous Chef at Boulevard in downtown San Francisco.
Ungrafted is his first venture as an Executive Chef. He is excited to be a part of the project and to bring his passion for cooking in the Bay Area to a new level, challenging the boundaries of his knowledge and creativity.