With over 15 years of experience across prestigious dining establishments, international consulting roles, and wine competition judging, Jonathan Kleeman brings a unique perspective to his role at Butcher Private. As Restaurant Manager and beverage visionary, he crafts programs par excellence, blending thoughtful storytelling with an unwavering focus on guest experience. In this interview, Jonathan shares how his diverse background informs his work, offering insights into what it takes to create a truly exceptional and forward-thinking beverage program.

Your career spans prestigious dining establishments, international consulting roles, and wine competition judging. How have these diverse experiences shaped your approach to curating the beverage program at the Butcher Private?

I believe the opportunity to try a wide variety of wines—especially wines you may not normally choose or those that aren't to your taste—helps you develop a more rounded knowledge and a better understanding of other people’s preferences. If sommeliers designed wine lists solely for their own tastes, it would be like building computers exclusively for programmers—it just wouldn’t make sense. This approach has helped me adopt a more grounded perspective. I always build my wine lists around the needs of the customer and the establishment, rather than focusing solely on my personal preferences or philosophy.

Image: Jonathan Kleeman, a certified sommelier and award-winning wine consultant interacting with customers.

Butcher Private is known for its narrative-driven approach to food. How do you translate this philosophy into your wine and spirits programs to complement and elevate the storytelling experience?

This principle is especially critical when working at a members' club, which is all about fine details and deep customer knowledge. We must always consider what types of wines and styles our current membership enjoys or might enjoy, while also crafting a balanced list that anticipates future trends. For many of our guests, we already know their drink preferences and how they like to pair their meals. The experience we provide is highly personalized.

When building a wine list, how do you balance offering exciting, lesser-known selections with ensuring accessibility for diners?

The most important—but often overlooked—aspect of building a balanced wine list is investment and forward thinking. Making smart, large-volume purchases, not only of house wines but also of popular higher-end wines (especially from regions like Burgundy that frequently experience price increases), ensures that we can maintain a consistent offering without constant price hikes. It also allows us to keep wines from smaller, high-demand production regions available. This forward-thinking approach helps us build depth in our wine list over time, rather than relying on the lazy method of simply listing the latest releases.

Image: Jonathan Kleeman with wine samples.

Having worked in some of the most demanding culinary environments, what defines "excellence" in wine service, and how do you train your teams to achieve it?

Excellence in wine service, regardless of the style of establishment or the size of the wine list, means making the wine selection process approachable and ensuring guests feel at ease. It should never be an intimidating experience. The role of a sommelier is to guide, not dictate. Equally important is working seamlessly within your team, understanding the food being served, and respecting timing. Hot food cannot wait for a sommelier to finish talking at the table. You have to learn to adapt to the flow of service, balancing the needs of the guests and the demands of the restaurant, which can be incredibly challenging. Knowing when to step away from a table to stay on top of other tasks is a skill in itself.

Can you tell us about a standout wine or pairing experience that you’ve created—one that resonated deeply with guests or challenged conventional thinking?

Just before I moved to the U.S., I was introduced to the new Kairos wine aerator. Using it tableside with Taittinger Comtes de Champagne 2013 to demonstrate the effect of time and oxygen on sparkling wine has been an incredible experience. Guests’ reactions to this newest piece of wine technology have been amazing.

Image Source: Kairos wine aerator.

Guest interaction is central to creating memorable dining moments. How do you ensure your team delivers engaging, educational, yet approachable wine service?

It’s crucial to assess your guests’ needs. If they are passionate about wine or cocktails, those are the guests to engage with in-depth. However, for a couple on a romantic date, interruptions should be kept to a minimum. Not all guests are the same, nor do they have the same needs, so working closely with your team to recognize these differences is essential.

How do you maintain profitability while upholding the uncompromising quality that defines Butcher Private? Are there specific strategies or innovations you’ve implemented to create value without diminishing the luxury experience?

For an establishment of the caliber of Butcher Private, it’s all about adding value for the members. When it comes to buying wine and spirits, planning for the future and investing strategically ensures we’re not just replenishing stock, but enhancing our offerings. We’re currently expanding our spirits collection, with many rare vintage bottles already in our portfolio and more on the way. By purchasing strategically—buying when the time is right rather than out of necessity—we can make smart decisions and curate the best selection. Additionally, we partner with producers to host wine and spirit events for our members. For instance, we recently collaborated with Bowmore Whisky and Aston Martin for a launch event, which allowed us to create an exceptional experience for our members and their guests.

Image: Jonathan Kleeman at Butcher Private.

Overseeing multiple venues requires strong leadership. What is your approach to mentoring your teams, and how would you maintain consistency in service across a group?

When managing multiple venues, it’s all about establishing a core team that understands the company’s vision and, most importantly, has common sense. Unfortunately, common sense isn’t as common as one might hope, which is why recruiting and developing talented young professionals is so vital to growth.

With new restaurants on the horizon, what is your long-term vision for the Butcher Private’s beverage programs?

Our program is ever-expanding, and we view all of our locations as interconnected. Butcher serves as an R&D hub for both Sails and our upcoming sites. By working together, we continue to refine and innovate, ensuring that every location maintains the highest standards of quality and service.

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Conclusion:

Jonathan Kleeman’s vision for Butcher Private’s beverage programs extends beyond the glass, reflecting a commitment to delivering value, innovation, and lasting memories. Whether it’s curating rare vintages or hosting immersive member events, his approach blends precision with personalization, ensuring every guest feels valued. As Butcher Private continues to expand, Jonathan’s leadership sets a benchmark for what excellence in hospitality can and should be.

In conversation with Malvika Patel, Editor and VP, Beverage Trade Network

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