Greg Faucette

Winery Operations

Greg started his professional career in both Finance and Technology before switching careers to the culinary arts. After working in a few Michelin star restaurants, Greg worked to open his own restaurant and wine bar called Wine Kitchen in San Francisco.

During his time as chef and owner, he also made wine buying decisions for the wine bar. This is where Greg’s interest in wine culminated. Greg started with Sojourn as a harvest intern in the summer of 2020. He now has a certificate in Enology from the Santa Rosa Junior College and is working towards a viticulture certificate.

Greg can be found working the Sojourn harvest, in the cellar, or in the Sojourn office working on accounts payable or moving case goods from one location to the next.

In his spare time, Greg enjoys training for the Napa to Sonoma half marathon and eating at the many incredible restaurants around Sonoma. He lives in Sonoma with his wife Emily.

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