Greg Mayer

Gregory Mayer


Raised in the world-renowned wine-growing region of the Red Mountain AVA in Washington State, Gregory was exposed to wine at a young age. It was not until the age of nineteen when he took that life experience to the next level and joined the wine cellar team at Bern’s Steak House that he started to really develop his passion. Two weeks after turning twenty-one Gregory took and passed his introductory level sommelier test. Shortly thereafter he accepted a harvest internship position in Washington State at Kestrel Vintners; this three-month long internship helped to solidify his growing knowledge and passion in wine. After four years enlisted in the Army, Gregory found himself living in Louisville, KY. Eager to get back into the hospitality industry, he took a job working as the event manager at 610 Magnolia. Along with managing together with Master Sommelier Scott Harper at Bristol Bar and Grille. These jobs helped Gregory refine his passion and skills for the hospitality industry. While living in Louisville, Gregory received a degree in Hospitality Management from Sullivan University. In 2013 Gregory came back home to Tampa, Fl and took the job as Wine Director for SideBern’s. As a member of the team that transitioned SideBern’s into Haven, Gregory was rewarded with an immense amount of knowledge of restaurant operations and planning. Gregory was then offered a position working on the floor of Berns Steak House as a sommelier in 2017; fulfilling a dream to join the wine team of the greatest cellar in the world. In addition to being an Advanced Sommelier with the Court of Master Sommeliers, Gregory is also a Certified Specialist of Wine and Certified Specialist of Spirits through the Society of Wine Educators.