Fred Dexheimer, MS
Master Sommelier Fred Dexheimer is one of the wine and beverage industry’s leading professionals. In 2000 Dexheimer began his career in wine by assisting in the wine cellar of the NY Times four starred restaurant, Daniel. He moved on from Daniel to work in several of New York’s most acclaimed restaurants, including Gramercy Tavern, Cello, L’Impero, Jean Georges and Spice Market where he worked in the cellars, as a bartender and eventually as Sommelier and Beverage Manager.
In 2004, Dexheimer joined the opening team of Laurent Tourendel’s BLT Steak as Sommelier and Beverage Director. BLT soon began its culinary expansion, opening two additional restaurants in 2005. Dexheimer helmed both projects, creating award-winning wine lists and artfully-crafted cocktail menus. In 2005 Fred joined the BLT Corporate team as National Wine and Beverage Director. During this time, Fred also gained experience on the wholesale, distribution, import and export side of the business as American Portfolio Director for T Edward Wines.
In 2007, Dexheimer earned the elite title of Master Sommelier , the top distinction for any sommelier in world. He has also earned accolades from Wine and Spirits for Best New Sommelier 2005 and Rock Star Sommelier from Wine and Spirits in 2007. In 2005 he was awarded Starwine’s Rising Star Award and also Star Chef’s Rising Star Sommelier for NYC.
Additionally, Fred is an accomplished bartender and mixologist. He has had several of his cocktail creations published in The New York Times, Food and Wine, Cosmopolitan and Bill Hamilton’s Shaken and Stirred among others.
Fred is now founder of Juiceman Consulting, a wine, spirits, and cocktail consulting agency.