Jesse Hiney is a seasoned hospitality professional and certified sommelier with over two decades of experience leading acclaimed dining programs across Washington, D.C., and Chicago. As a general manager and wine director, he has developed award-winning wine lists, elevated service standards, and overseen multimillion-dollar restaurant operations.

Currently serving as Task Force General Manager for Roanoke Hospitality Group / Prime Group, Jesse brings a deep expertise in wine, food pairing, and guest experience. 2026 marks his second year as a judge for the Sommeliers Choice Awards, where he contributes his insight and passion for advancing excellence in the wine and hospitality industry.

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

My journey into wine and hospitality really began with a love for food and dining in fine restaurants. I was always fascinated by the artistry of the kitchen and the atmosphere of fine dining, but the moment that truly changed everything for me was when I experienced what a thoughtful wine pairing could do.

I’ll never forget dining at The Ritz-Carlton Dining Room in San Francisco, where Chef Ron Siegel served a soup with warm spices, coconut, and abalone. It was paired with an off-dry Gewürztraminer, and the way the wine mimicked, mirrored, and contrasted the flavors of the soup was nothing short of transformative.

Up until that moment, I didn’t even like the taste of coconut — but in that pairing, it became something I couldn’t help but love. That experience opened my eyes to the power of wine and food together, and from that point forward, I was hooked.”

That single experience became a lifelong pursuit: to create those same unforgettable sensory moments for others through thoughtful pairings and exceptional hospitality.

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

Le Bernardin is hands down my favorite restaurant in the US. But I always start with an Old Raj martini with their amazing olives.

Image: Le Bernardin

For Jesse, fine dining is as much about ritual as it is about revelation, and few places balance both quite like Le Bernardin.

A wine region you believe is ready to shine in 2026

Clare Valley, Australia – Riesling.

Jesse points to the Clare Valley as an unsung hero, producing some of the world’s most expressive, mineral-driven Rieslings that still offer tremendous value and ageability.

Your go-to wine brand or wine company

Kofererhof on a nice summer day.

Elegant, crisp, and pure Kofererhof embodies the alpine freshness that makes for the perfect glass when the weather turns warm.

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

Approachable yet unique, a nice package upon delivery to the table, and a good value.

For Jesse, a standout wine should feel inviting yet distinctive, offering guests both familiarity and discovery. Presentation and perceived value are equally key to a wine’s success in the on-trade world.

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

Profile-based wine lists using words people understand to describe wine to make the decision process easier and as a sales technique.”

Jesse is passionate about simplifying the wine experience. He believes that translating wine language into everyday terms not only helps guests connect with what they’re drinking but also empowers staff to sell with confidence.

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

Don’t reinvent the wheel. Just make the wine the way we all expect it to be.

Consistency, quality, and balance are simple principles that, when executed well, make all the difference for buyers and guests alike.

[[relatedPurchasesItems-61]]

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

The Sommeliers Choice Awards matter because they judge wines the way we use them in restaurants for food pairings, value, and guest appeal. The results give sommeliers and operators confidence that these are wines we can both sell and stand behind.

With his sharp palate and service-driven mindset, Jesse Hiney brings authenticity and practicality to the Sommeliers Choice Awards judging panel. His story is a reminder that at its heart, hospitality is about connection and that a single perfect pairing can change everything.

Also Read:
Meet the Judges 2026: Jeff Van Ham, Certified Sommelier – PROXI Restaurant, Illinois
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