Sabato D. Sagaria

NEW YORK CITY, NEW YORK

During the past fifteen years Sabato Sagaria has worn several hats as cook, restaurant manager, consultant, professor, author, food and beverage director, and sommelier. He has contributed to the success of some of the country’s top hotels, restaurants, and resorts including Sea Pines Plantation in Hilton Head, South Carolina, Four Seasons Resort Palm Beach, The Greenbrier Hotel, The Inn at Little Washington, The Little Nell Hotel in Aspen, Colorado, and the Union Square Hospitality Group in New York, where he currently holds the post of Chief Restaurant Officer.

Sabato began his career in the hotel business in 1997 when he joined The Greenbrier Hotel, working in and out of the kitchen in various capacities in all of the resort’s four restaurants. By age 23 he was named Beverage Director and Sommelier, the youngest individual to assume this responsibility in the 226-year history of the resort.

“When I first tried TEALEAVES, I was drawn to the layers of flavours in each of their blends. During winter in Aspen, I start my day off with a cup of Harmony - there is something so soulful in every cup. If only the rest of the day could be so calming.”

In 2007, after working with Patrick O’Connell presiding over the Grand Award-winning wine program at the legendary Inn at Little Washington, he joined the Little Nell Hotel. In his current role, Sabato has helped redefine the food and beverage operations at one of the premier luxury resorts in the country. He has helped design and develop four restaurant concepts for the hotel’s parent company, worked with Union Square Hospitality Group to create the first annual Big Aspen BBQ, and joined forces with Daniel Johnnes to create La Paulee des Neiges Aspen, bringing together six of Burgundy’s legendary winemakers and three Michelin-star chefs Daniel Boulud, Michel Troisgros, and Michael Mina to the resort for an unparalleled event centered around wine, food, and skiing.

In 2005, Sabato received a Wine Hospitality Award from Sante Magazine for his wine program at the recently opened Greenbrier Sporting Club. He holds a bachelors degree from Cornell University’s School of Hotel Administration and has served as a wine judge on both coasts for The Seattle Wine Society, Virginia’s Monticello Cup, and the International Wine with Oysters Competition. In 2008, he was the recipient of the Trefethen Vineyards Passionate Wine Service Award. In 2012, Sabato was named the 118th Master Sommelier in North America, and the 187th individual in the world to achieve this accreditation.



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