Super Early Bird Ends
October 31, 2024
Judging
Date
May 19, 2025
Winners Announcement
June 10, 2025
Mark Gallagher is a sommelier based in Chicago who currently works at La Grande Boucherie. Mark, who comes from a family of restaurateurs, began his career in hospitality in Boston during the booming food and wine scene of the 1980s and 1990s. His interest in wine brought him to Chicago, where he experienced the city's thriving restaurant business firsthand.
Mark's experience goes beyond sommelier duties; he has excelled in mixology and management, demonstrating his versatility alongside his dedication to service. His strong interest in experiences extends to his hobbies, which include photography, visual arts, and cuisine.
Mark's path as a sommelier is inspired by the aesthetic intricacy and regional diversity of winemaking, reflecting his passion for the craft and community of wine enthusiasts. His approach focuses on humility, hustle, and heart, as he works to improve the visitor experience and increase wine sales through knowledge and attentive service.
Mark's career aim is to become a full-time food and wine writer, motivated by his experiences in Chicago's vibrant culinary scene. He believes in crafting wine programs that stress value, sustainability, and harmony while meeting the different demands of patrons.
Learn more about Mark's incredible journey and observations in the complete interview below.
Image: La Grande Boucherie, Chicago
I had the great fortune of growing up in a restaurateur family and dining out as a young person in Boston as its food and wine scene blossomed in the eighties and nineties, and then fortuitously arriving in Chicago to find work when its restaurant scene was about to explode as well.
I am fascinated by wine and have enjoyed my professional mixology work as much as my Sommelier experience, and work as a service and General Manager. Given my interest in the aesthetics of sensory experience, I am a recreational photographer, visual artist, and home cook.
The aesthetic complexity and regional diversity of winemaking and the general loveliness of wine folk in general.
What do they like to drink? Even if someone usually favors Sprite that still points to an enjoyment of the balance between acidity and sweetness.
Humility, hustle, and heart.
Knowledge is power. The more team members can sell wine well, the more sales that become possible.
The more you taste, and the more widely, the better aligned you are with the present moment in winemaking.
Making people happy!
Remember you are there to be of service. There should be no difference in execution in presenting the most or least expensive bottle, only details—whether to decant or not, keep on ice or not, utilize a cradle or not. You ask the right questions to delight the guest, not impose your taste. You are a helper first and an expert second.
Abbott Elementary
Sourcing and putting together the first Chicago wine dinner exclusively featuring wines of the American South, including methode champenoise sparkling wine from Lumpkin County, Georgia!
Confusing price with quality.
Alsace Gewürztraminer and pizza: sweet and salty heaven.
My Family and Other Animals
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To write about food and wine full-time. I am grateful to have been on the ground floor of the Chicago food and wine scene’s explosion in growth, innovation, and commitment to sustainability and quality.
When SNL was casting in Chicago the team insisted Lorne Michaels try a particular bottle I had recommended to them on an earlier visit.
By tailoring suggestions that make sense with our program.
Pascaline Lepeltier’s list at Chambers, NYC.
Preparedness, hospitality, humility, and flexibility.
Value, Sustainability, and harmony with the overall program.
A good Sommelier reads between the lines and takes note of non-verbal cues—even if a guest offers a high price ceiling, you don’t need to hit it. The right wine for a particular occasion might be available in the mid-range
A wine program should take the possible needs of the full spectrum of its possible patrons into account like a great public library does.
2025 Sommeliers Choice Awards submissions is now open for domestic and international wines. Enter your Wines now to get the early bird pricing.