Ginny Brown

Overview

Originally from Nashville, Tennessee, Brown has fostered her passion for the food and beverage industry since she was a teenager.Throughout her wide-ranging career in the restaurant business, she has continued her education in spirits, mixology and wine. In fact, she fell in love with the complicated techniques and history of spirit production and wine making, and moved to San Francisco in 2002 specifically to expand her skills and knowledge of wine. Since relocating to California, she has worked as the Wine and Beverage Director at Supperclub and The Beach Chalet, two of San Francisco's busiest and most well known eateries. Ginny E. Brown was named General Manager of MECCA SF, the internationally known restaurant and bar located in San Francisco's Castro District in January 2008. She then moved to Atlanta Georgia to further her career and worked opening Market for Jean George and then as Wolfgang Pucks Regional Operations Director for his catering division which eventually landed her in NYC for two years before returning to San Francisco. In 2006, Brown began her study under Master Sommeliers David Glancy, Brian Cronin and Catherine Fallis. With their guidance and her own tireless drive, she was certified as Sommelier by the Court of Master Sommeliers. Ginny has also been accredited as a Certified Spirits Educator and a Certified Wine Educator by the Society of Wine Educators. Ginny has studied the art of distillation for 10 years fine tuning her personal recipes. Brown also holds a Bachelor of Arts degree in Fine Arts from Watkins School of Film & Design in Nashville. In 1996, she was selected as a member of the United States Olympics Team in Women's Tae Kwon Do, a sport in which she was ranked first in the nation for six years. She also holds a 3rd degree black belt ranking.