SFWC Fiesta Executive Director, Greg O’Byrne, and marketing event partner Santa Fe School of Cooking, have joined forces and have launched a series of wine classes. O’Byrne’s first class, Wine 101, is Wednesday January 23rd from 5:30 to 7:00pm at the Santa Fe School of Cooking.
In 1985, after graduating from UC Berkeley with a BA in Computer Science, during a year of increasingly longer lunches while working in Paris as a software engineer, O’Byrne heard (or rather, tasted) the siren’s call and headed down the path of wine and food and never looked back.
A steady presence in the Santa Fe restaurant since arriving in 1987 from San Francisco, O’Byrne has been the Executive Director of the Santa Fe Wine & Chile Fiesta since 1994, a job he started while managing the Coyote Café.
A Certified Sommelier, O’Byrne started his career as a wine instructor at Coyote Café where he annually taught a 10-week wine course to the wait staff and managers. As organizer of the SFWC Fiesta and the Annual Taos Winter Wine Festival, O’Byrne has created and organized hundreds of wine seminars, focusing on fun and informative ways to approach wine.
A passionate home cook, O’Byrne helped start the Santa Fe Slow Food chapter in 2001. He also started the Chaine des Rotisseurs Santa Fe food and wine society in 1995 and served as the Bailli from 1996 to 1999. The wine columnist for the Santa Fe New Mexican for 12 years, O’Byrne has also published in Wine Spectator and Decanter Magazine.
O’Byrne believes in wine with food every night and lives by the motto, It’s not what you drink, but who you drink it with that counts.