Date an MW: 2015
Based in: USA
Its not a widely known fact that a BFA degree can make for a good entry into the food and beverage industry, but thats how Mollie Battenhouse found her way. A student of painting and sculpture, she supported herself through school by working in restaurants.
She graduated cum laude from Wesleyan College in Macon, Georgia , but the pace and energy of restaurants beckoned, and she made it her mission to assemble a stellar resume. She enrolled in The Culinary Institute of America and graduated at the top of her class. She would go on to work at acclaimed restaurants like Payard Patisserie and Bistro and Pondicherry in New York City.
Battenhouses move into wine began with a part-time job at Joshua Wessons Best Cellars wine shop in Manhattan. Battenhouse found her home in wine at the store; what started as a part-time gig turned into an eight-year tenure. She returned to the restaurant world to work as head sommelier at Tribeca Grill, where she was responsible for maintaining a Wine Spectator Grand Award-winning wine list.
Following Tribeca Grill, Mollie moved to the distribution side of the business, and is currently the Director of Sales and Business Development for V.O.S. Selections in New York and New Jersey. Mollie is also an Advanced Sommelier with the Court of Master Sommeliers. In her free time, Mollie is a WineRing Wine Expert, she teaches classes at The International Wine Center, swims, and trains for half-marathons.