Diana
is a Certified Sommelier with a Bachelor of Science in Engineering from Harvey Mudd College; a Publishing Arts Certificate from Antioch University; and a Master of Science in Wine Science with First Class Honours from the University of Auckland, where she studied how yeast impact wine aroma.
In 2012, she quit her boring corporate job to pursue a career in the wine industry and has never looked back. During her time as a sommelier in Chicago, she developed wine and beverage programs for top Chicago restaurants including James Beard award-winning Lula Café and worked the floor at three Michelin star Alinea.
In 2017, she traded in her wine key for a pair of work boots and moved to Aotearoa New Zealand to pursue a winemaking career. She’s worked several vintages, including as an assistant winemaker for a small boutique winery and the McBride Sisters. Diana also worked a vintage in Sonoma.
Always hungry for more wine knowledge, she completed her WSET Level 3 Award in Wine with Distinction in 2021 and Wine Scholar Guild Master of Champagne in 2023. Diana is also a Gérard Basset Foundation, Roots Fund, and Women of the Vine and Spirits Trust Scholar.
She has been featured in SevenFifty Daily, Plate Magazine, Chicagoist, The Chicago Tribune, among others, and she has written articles for VinePair, SevenFifty Daily, Wine Enthusiast, and JancisRobinson.com.
When not exploring the wine world, Diana helps companies address the climate crisis. She loves listening to music, kayaking around Waiheke Island, and practicing yoga.
Frank
said not to write him a bio because “you do all the work.” But I (Diana) wrote one anyway because he keeps me sane, fed, and hydrated during harvest; is the best taste-tester a winemaker could ask for; and does our socials.
He has a Master’s in biology and is a well-rounded environmental scientist with loads of experience working with both terrestrial (land) and water (mainly fresh) ecosystems. He’s currently working to eradicate evasive mammals called stoats from Waiheke Island.
When not saving birds from stoats or working on Responsible Hedonist’s socials, Frank volunteers as a kiwi finder and enjoys kayaking around Waiheke Island.
