Jeff Van Ham is a Certified Sommelier at Proxi Restaurant in Chicago and a veteran of more than a decade on the Las Vegas Strip. A UNLV business grad who started as a busser and worked his way up under Advanced and Master Sommeliers, Jeff now lives in Evanston, Illinois, where he splits his time between the restaurant floor, scouting domestic wine regions, and planning his quest to visit all 50 U.S. states.

What inspired your journey into the world of wine and hospitality?

I was living in Las Vegas at the time, so it was only natural to start my early years off in the hospitality industry. I started bussing tables in local restaurants till I moved into the Las Vegas Strip and moved up to a server. I quickly realized that having wine knowledge was a must. I had the fortune of working with Advanced and Master Sommeliers so I took advantage of them. The passion that they spoke about wine really intrigued me. I had never thought of an alcoholic beverage in that way. After visiting my first winery and also hearing the passion from the wine makers that goes into every bottle, I just needed to know more.

Your favourite US restaurant or wine bar to enjoy a glass of wine (outside your workplace)?

Wine Goddess in Evanston, Illinois. It’s right down the street from where I live, and the owners have an amazing selection and real passion for wine.

For Jeff, the magic is in the mash-up: a wine list that slips you marsanne-vermentino or cab-franc-dolcetto, grapes you never imagined sharing a bottle until the first sip makes perfect, delicious sense.

A wine region you believe is underrated or ready to shine in 2026?

Texas. I have seen more and more wines coming from this state. While I don’t believe it will rival the West Coast states, it is making an impression on American wines.

Image: Texas Wine Regions (Carpe Travel)

Your go-to wine brand or wine company?

I’ve always been a big fan of Rex Hill Winery in the Willamette Valley. They are a great value and consistently produce a great product.

Image: Rex Hill Winery

For Jeff, Rex Hill is the weeknight sweet spot, Willamette Valley pedigree, cellar-worthy craft, and a price tag that lets him open a second bottle without a second thought.

What qualities make a wine truly stand out on a restaurant wine list?

Unique blends always do it for me. Grapes that I never imagined going together, but make sense and taste amazing.

A service trend you’re excited about in 2026 (pairing, glassware, sustainability, etc.)?

It is always great to see earth-conscious approaches to winemaking. I've also been very impressed with the glassware from the Austrian company, Gabriel-Glas. No matter what I drink (from delicate Champagne to luscious Rhone Reds), the stemware from Glas seems to perfectly showcase the wine's profile.

For producers entering the Sommeliers Choice Awards, what advice would you share to make their wines more appealing to on-trade buyers?

Obviously (and rightly so), producers are running a business and are looking to do well financially for themselves and their loved ones, but I think it's really important to align a wine's pricing with the quality level. Also, younger generations of drinkers do take note of the labeling more than you would think, so to make the label and it's aesthetics tasteful and thoughtful is a worthwhile endeavor.

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Why do you think the Sommeliers Choice Awards are valuable for the on-trade sector?

It is very valuable to have insights and feedback on a product from professionals who understand the sales category and have experience that can help shed light on its quality so as to benefit those who are in search of something memorable, special, and enjoyable.

With his mix of technical mastery and passion, Jeff brings insight and balance to the 2026 Sommeliers Choice Awards judging panel. His philosophy is simple yet powerful: wine should enlighten, connect, and always tell a story worth sharing.

Also Read:
Meet the Judges 2026: Lee Schlesinger, VP, Portfolio Management & Education – Winesellers Ltd.
Meet the Judges 2026: Paul Solomon, Director of Restaurant Operations – Vistro Prime & Petite Vie