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Chris Tanghe
Interim Executive Director at GuildSomm
Professional Background
Chris Tanghe is an esteemed figure in the world of wine and culinary arts, with a robust career spanning over two decades. Starting his professional journey in the restaurant industry at the tender age of 13, Chris has cultivated a deep expertise that is both diverse and impressive. His early experiences began at a country club in Cape Cod, Massachusetts, where he quickly moved from the role of a dishwasher to cooking on the line by the age of 14. This foundational experience not only honed his kitchen skills but also ignited a lifelong passion for the culinary arts.
After graduating high school, Chris sought to deepen his culinary knowledge by enrolling in the esteemed Culinary Institute of America (CIA). It was at CIA that he first discovered the intricate relationship between food and wine, thanks to an inspiring introductory class with renowned instructor Michael Weiss. This pivotal moment opened his eyes to how wine could elevate the dining experience. Eager to explore this further, Chris eagerly awaited his 21st birthday to enroll in a course with the Court of Master Sommeliers, achieving certification shortly thereafter in Napa Valley.
Chris's career trajectory saw him master the art of cooking while simultaneously dedicating time to study and travel, which greatly expanded his palate and understanding of wines. In 2005, he made a significant move to Seattle, where he transitioned his focus from cooking to wine service. His determination paid off when he passed the challenging Master Sommelier exam on his second attempt in May 2013 in Aspen, Colorado, solidifying his standing in the wine community.
Over the years, Chris has gained invaluable experience working with some of the Pacific Northwest's finest restaurants, such as The Herbfarm, Crush, Matt's in the Market, Canlis, RN74, and Aragona. His impressive tenure at these establishments allowed him to further refine his skills and broaden his influence in the industry.
Education and Achievements
Chris Tanghe's educational background is marked by distinguished training that aligns perfectly with his career goals in both culinary arts and wine. He earned an Associate of Occupational Studies (AOS) degree in Culinary Arts from The Culinary Institute of America, where he cultivated fundamental cooking techniques that would serve as the backbone of his culinary career. His studies at the CIA were enhanced by his early exposure to wine education, which he pursued through the Court of Master Sommeliers, where he achieved certification and gained critical insights into the world of oenology.
In addition to his formal education, Chris's achievement as a Master Sommelier is a testament to his dedication and expertise. Achieving this prestigious title is no small feat; it involves passing rigorous examinations that can take years to prepare for. Chris's persistence and passion for wine have rightfully earned him this title, which places him among a select group of wine professionals worldwide.
Achievements
Throughout his illustrious career, Chris has contributed significantly to the culinary and wine industries. He currently serves as the Interim Executive Director at GuildSomm, a global community of wine professionals dedicated to enhancing wine knowledge and education. His previous role as Chief Instructor at GuildSomm demonstrates his commitment to educating others and sharing his passion for wine.
Prior to his current role, Chris had significant contributions as the Wine Portfolio Manager and Educator at Vinum Wine Importing and Distributing, where he shared his extensive knowledge with both the industry and consumers. Additionally, he played crucial roles as Wine & Service Director at Aragona and Sommelier at the renowned Mina Group's Restaurant RN74.
Before these esteemed positions, Chris served as a Sommelier/Server at Canlis and as a Server/Sommelier at Matt's in the Market, gaining practical experience and insights that he utilized to redefine wine service standards in these restaurants. His role as Wine Director and General Manager at Crush not only allowed him to oversee a dedicated wine program but also presented the opportunity to curate an extensive wine collection to complement the culinary offerings. His work at The Herbfarm further solidified his reputation as a respected figure in the dining scene.
Conclusion
Chris Tanghe's journey from a dishwasher to Master Sommelier illustrates a remarkable trajectory fueled by passion, education, and a commitment to excellence. With each step in his career, from the country clubs of Cape Cod to the premium restaurants of Seattle, he has consistently demonstrated a profound understanding of both the culinary arts and enology. His experiences have not only enriched his own knowledge but have also significantly impacted the wine and dining communities he has been a part of. As Chris continues to inspire others in his roles at GuildSomm and beyond, his story serves as a testament to what can be achieved through hard work, dedication, and a true love for food and wine.