Super Early Bird Ends
October 31, 2024
Judging
Date
May 19, 2025
Winners Announcement
June 10, 2025
Lawrence is a skilled food and beverage expert with extensive knowledge of restaurant and distributor operations.Lawrence is skilled in overseeing beverage projects with an emphasis on budgetary management and inventory control. He is a pioneer in the design, development, and execution of beverage projects that have won awards. He firmly thinks that building a positive company culture is essential for reducing turnover and fostering a dynamic work environment. Lawrence has a thorough understanding of the domestic and global environment of premium wine and liquor brands, focuses on the Old World, and has excellent wine knowledge
Recognized as one of the top sommeliers and operators in the country, winning the Gaja Award of Excellence during my career and coming armed with well-fostered relationships amongst farmers, chefs, growers, and distributors worldwide. Michelin and James Beard experience. Facilitated the operations of two of the highest-grossing independent restaurants in the country. Looking for a long-term career partnership to curate results within a group with stand-out cultural values.
Innovative food & beverage professional with comprehensive multi-unit restaurant and distributor operations experience. Extensive personal relationships among the upper-tier Chicago and national decision-makers.
Expertise in managing beverage & food programs with a focus on cost control and inventory management. Leader in conceptualization development and execution of award-winning food, wine & beverage programs. Works actively with a “do as I do” mentality and quickly ascends to any group emerging as a leader. Strongly believe in establishing positive company culture to limit turnover and create a vibrant work environment. Comprehensive understanding of the national and international luxury food, wine, and spirits brands landscape.
To share the beauty and balance of nature, I find in wine & farming with my friends and guests.
Farming practices and exposure in the market, a taste of course
I'm old school as I rely on a network of farmers, colleagues, and winemakers I have had the privilege of working with over the years that keep me well looped in.
What do you like to drink, but more importantly, what flavours do you not find pleasure in wine?
Humility, passion, communication
They would be my shadow.
What methods do you use to grow wine sales? Please explain with examples.
Education & fun. You need to empower your staff with the tools to be successful. This includes consistent and poignant education and tasting programs. The crux of all this is hospitality, so if we can't have fun with our service and guests, we're missing the point.
What methods do you use to grow profits?
negotiating skills in regards to purchasing, tight distributor/supplier management, correct pricing metrics
Image: Lawrence Kobesky
Read.Read.Read. Travel, walk the dirt, touch the fruit, and listen to the farmers. It is also very important to me to be present on the floor in our restaurants. I like to be hands-on to support my team, and with this, I am always learning to better my skills.
Seeing that look in your guests' eyes when you have successfully listened and provided the same wine experience they are looking for.
Listen. Be proactive in your service. Listen. Be confident. Be humble.
The Bear (I am also a classically trained chef, it speaks my language)
Drinking rose with Danny Meyer on a rooftop in Lincoln Park.
Drink what you like. Pairing guidelines are there for reference, not law. Chilled red wine with fish, yes, please. A big rich white with steak, let's do it.
Desolation Angels, Jack Kerouac
To open my own wine bar once again, using everything I've learned from the first attempt.
Header Image: Lawrence Kobesky
2025 Sommeliers Choice Awards submissions is now open for domestic and international wines. Enter your Wines to get the introductory offer that is on till September 30, 2024.