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.
A SF Bay Area native, Robert began his culinary career at the California Culinary Academy. Having found his true calling, he staged at a few restaurants right out the gate and soon made his foray into fine dining and became an indispensable member of the All-Star team at Manresa.
Having dedicated six and a half years of his talent to Manresa, Robert stepped away and sojourned in France to expand his perspective. He lived, breathed, ate, and cooked his way through Côte d’Azur. He also took the opportunity to soak up the essence of French Mediterranean haute cuisine by staging at the now three Michelin Star Le Mirazur.
Cooking while overlooking the Mediterranean Sea inspired Robert and led him back to his native land where he imbued his vision at the charmed and renown San Francisco establishment, Spruce. He led the pastry program at Spruce for five years before switching gears a bit to pick up some interesting tools of the trade from his dear friend, Belinda, at B. Patisserie.
As Executive Chef, Robert works closely with Chris and Rebecca to interpret and breathe life to the collective vision of Ungrafted. Guests are now welome to relax and socialize at Ungrafted while tasting Robert's creations inspired by his travels and passion for food, wine, and post-meal delights.
BECOME PART OF THE TEAM AT UNGRAFTED
Ungrafted is looking for talented and proactive individuals with passion for food and beverage industry. A drive to learn and grow with the team is a must. We are looking for certified sommeliers, hosts, runners, line cooks, dish washers, and administrative staff.
To apply, please email us at firstname.lastname@example.org with the following:
Position you are applying for in the subject line
Up to 3 professional references you would like us to contact