Sean Curran entered this industry via a Sicilian boss (who may or may not have known Sean was under age the first time he gave him Barolo to taste) in Chicago. Working in his restaurant and learning not only about food and wine, but most importantly, service, there was no turning back. 30 years later he is still combining that trifecta over and over again to share his passion. The pursuit for the perfect wine for right now, and now, and now…there may be more noble goals but none nearly as fun and ever changing. He shares this passion with his wife while they try to keep their mitts off of the cellar they’re creating for their daughter.