Aaron Benson

   While working in my first fine dining service gig, I was preparing for the LSAT and law school application process. I found it much more fun to study food, devouring the Food Lovers Companion and spending less and less time on logic puzzles. I had already adopted beer, wine and whiskey as hobbies.
I was fortunate to find my way onto the opening team at Fearing's at the Ritz-Carlton, Dallas, where I learned a great deal under Sommelier Paul Botamer. Later, while at Stephan Pyles I became a Certified Sommelier, then left for Dallas Country Club, where I was instated as the Club's first-ever Sommelier. I had amazing opportunities as a result of that position and a great degree of freedom helped me create a large program of which I am very proud.
   After DCC I joined Chef Graham Dodds to help create Wayward Sons, a chef-driven, farm-to-table "neighborhood restaurant" with an inventive menu and forward thinking yet approachable wine program, both of which were well received during the restaurant's too-brief tenure.
   I joined Front Burner Restaurants to launch a new brand, Sixty Vines, around the idea of bringing the Wine Country experience - atmosphere, attitude and cuisine - to the Plano/North Dallas area. The wine menu is built around 40 wines on tap plus another 30+ available by the glass, as well as 60 or so in bottle. The goal is to bring wine to the people in an innovative way, while offering value and encouraging discovery. Sixty Vines is now opening second and third locations in other markets.
   I have stayed with the company but have consulted on other brands and concepts, particularly a natural wine retail/bar outlet within Legacy Hall, the area's first Food Hall, and the wine program for a seafood-oriented concept called The Keeper.
   I am now based at a new 3-story restaurant called Haywire featuring hundreds of whiskies and wines, and oversee the entirety of the beverage program as well as working as manager and sommelier.