Alexander Carlin

Wine, food and beverage, and hospitality executive with 15+ years of leadership experience across Michelin-starred restaurants, luxury hotels, private clubs, resorts, wineries, and consulting projects. Deep background in Michelin-level service, wine program direction, cellar management, multi-outlet F&B operations, P&L oversight, openings, and team training.

Experience includes Babbo, Jean-Georges, Bar Boulud, Quality Italian, Claudia, The Aspen Mountain Club at The Little Nell, and Montauk Yacht Club.

Multi-Unit General Manager at Steep & Deep Restaurant Group (2025-11 – 2026-06)

• Oversaw multi-unit restaurant operations in seasonal Aspen hospitality market
• Managed service standards, guest experience, team leadership, staffing, and daily execution
• Supported financial performance, training, beverage operations, and operational consistency

Principal, Hospitality and Wine Consultant at Alexander Carlin Consulting (2018-01 – Present)

• Consult with restaurants, hotels, wineries, clubs, and private clients on operations, beverage programming, cellar curation, and Michelin-level service standards
• Lead interim and seasonal roles including consulting General Manager, Wine Director, Sommelier, and F&B leadership assignments
• Recent projects include Clarke Cooke House, The Aspen Mountain Club at The Little Nell, Cache Cache, White Label Consulting Project, Chiron Wines, Claudia Restaurant, and David Hill Winery
• Served as Consulting General Manager for Claudia Restaurant in Chicago, which was awarded a Michelin star
• Support openings, team training, wine purchasing, list development, guest experience, operational systems, and profitability

Director of Food & Beverage at Montauk Yacht Club (2023-05 – 2023-09)

• Led F&B operations across restaurant, bars, pool, marina, ice cream, casual concepts, nightlife, banquets, and events
• Managed P&L performance, labor planning, service standards, guest experience, and outlet execution
• Recruited and developed culinary and front-of-house teams
• Partnered with sales on events, group business, banquets, and private functions

Consulting Director of Food & Beverage at Kimpton Hotel Vintage (2022-06 – 2023-02)

• Directed hotel F&B operations across fine dining outlet, bar concepts, in-room dining, banquets, and events
• Managed budgets, payroll, beverage controls, purchasing, staffing, and service standards
• Partnered with Executive Chef and Sales on menus, pricing, group packages, and guest experience
• Improved operating structure and team alignment across hotel food and beverage departments

Wine Director at Quality Italian (2015-01 – 2016-12)

• Led wine program for high-volume fine dining restaurant with large cellar and extensive list
• Managed purchasing, inventory, beverage P&L, vendor relationships, and cellar organization
• Trained staff on Italian and American wines, pairings, tableside service, and beverage sales
• Maintained polished, Michelin-caliber service standards in a high-profile New York dining room

Head Sommelier at Babbo Ristorante e Enoteca (2014-01 – 2015-12)

• Directed multimillion-dollar cellar and wine program for Michelin-starred Italian restaurant
• Wrote and maintained wine list and created pairings for tasting menus
• Led sommelier team while supporting Michelin-level service, guest engagement, and wine education
• Managed purchasing, cellar organization, inventory, and high-touch dining room execution

General Manager at Bar Boulud

Sommelier at Jean-Georges

General Manager and Beverage Director at Carpe Diem Wine Bar

General Manager at La Toque

Lead Sommelier at Wit and Wisdom by Michael Mina, Four Seasons

Beverage Director at Infuse Hospitality / Fairgrounds Coffee

Wine Director and Manager at EDWINS Restaurant and Leadership Institute

Food and Beverage Operations Director at Metropolitan at The 9 Hotel

Certificate in Wine Program – Culinary Institute of America at Greystone

Bachelor of Arts in English and Art History – Towson University