Ten years ago, at the age of 21, Alexis Brock started her restaurant career on the hot and smoky side of the stainless-steel divide, as a chef at Manhattan's legendary Gramercy Tavern. After moving into the front of house and joining the establishment's award-winning wine program, Brock went on to hold sommelier positions at top New York restaurants such as: L'Atelier in The Ritz-Carlton Central Park South, Alto and most recently The Modern in the Museum of Modern Art.
In 2006, Alexis moved around the world to Melbourne, Australia and took on the position of Head Sommelier at one of the country's most highly acclaimed restaurants: Circa, the Prince
There she was named one of Australia's leading sommeliers in Gourmet Traveller Wine magazine's 2008 'Best of the Best'
edition. Supporting that title, her beverage menu received The Age Good Food Guide's 'Wine List of the Year Award' and was a finalist for Gourmet Traveller Wine magazine's 'Australian Wine List of the Year 2008.'
Since returning to America, Brock has made wine on the Sonoma Coast with Littorai Winery
, completed her Diploma in Wines and Spirits with London's Wine, Spirit & Education Trust and recently been accepted into the first year of the Master of Wine program by England's Institute of Masters of Wine.Follow Alexis's exploits on Twitter