Caleb Ganzer has spent 15 years in food and wine. He began his New York career as a sommelier at Daniel and Eleven Madison Park, earning the Advanced Sommelier certification from the Court of Master Sommeliers along the way. By the time Food & Wine named him a Sommelier of the Year in 2017, he was already taking fine wine somewhere new. As managing director of Experimental Group North America, he built and scaled the La Compagnie wine bars in New York and redefined what an approachable luxury wine bar could be. He now runs Buro, LLC, a consultancy focused on non-alcoholic drinks strategy and on the guest experience in modern hospitality, from members' clubs to event venues. Most recently he was consulting beverage director at The Maze, New York's first non-alcoholic members' club, where not drinking is the main event. His drink of choice these days is a well-brewed cup of sencha.