Food, Wine, & Whiskey

Meet Sydney Werry, Wine Director of Brush Creek Ranch 

Sydney loves to share her passion for wine with her guests, not just by suggesting what to choose to fill their glass — but also by educating guests about ideal wine pairings based on her knowledge of the history and characteristics of varietals, vintages, and producers from around the world. Some might say Sydney’s passion for wine is in her genes — her father grew Sangiovese grapes in their backyard and she and her little brother spent many a Sunday afternoon playing with the vineyard dog and drinking sparkling apple juice while her parents were in the tasting rooms of wineries in the Sierra Foothills and Sonoma and Napa counties. Over the years Sydney has expanded her wine knowledge beyond her home state of California through positions as Sommelier at Aldo Sohm for three years, almost two years as Head Sommelier at WS New York (a Wine Spectator Restaurant in Hudson Yards, NY), and extensive wine education as a DipWSET candidate.

Meet Nicholas Pissare, Executive Chef at The Farm at Brush Creek 

Chef Nicholas Pissare is a distinguished culinary talent shaped by mentorship under some of the country’s top chefs and a passion for refined, ingredient‑driven cuisine. He began his career at Oak at 14th in Boulder under James Beard nominee Steve Redzikowski, then continued at Denver’s revered Fruition and Mercantile Dining & Provision with James Beard Award winner Alex Seidel, deepening his commitment to seasonal cooking and elevated hospitality.

He later refined his modern American approach at Ardent in Milwaukee with four‑time James Beard nominee Justin Carlisle before becoming Executive Chef at Dunton Hot Springs, where he led the property to earn two Michelin Keys—the only property in Colorado with this distinction.

Chef Nicholas brings a deep respect for pasture‑to‑plate sourcing, sustainable ingredients, and storytelling through food to every dish he creates.

Meet Chef Cada Fabian, Executive Chef at Lodge & Spa at Brush Creek Ranch

Classically trained at Johnson & Wales University, my formal education culminated with a culinary immersion program in Lima, Peru at La Escuela de Chefs at the Universidad San Ignacio de Loyola. My passion for the wholesome, sustainable sector of the culinary industry exploded into reality as I began traveling the world, cooking in different countries, learning about the culture and community that food binds us all to.

I have designed menus and dietary alterations for restaurants as a freelance chef, instructed recreational cooking classes at Cook Street School of Culinary Arts, cooked for a range of clientele with specific dietary and culinary preferences, catered large events and traveled to Asia and Europe to establish culinary operations and meal service for Team USA Olympic Athletes.

Community, culture, and comfort are essential reasons we enjoy eating and what I bring to my clients whether preparing a small intimate dinner, slopeside breakfast, or a 7-course celebration.

Meet Andrew Wason, Brush Creek Distillery Managing Director

A Kentucky native with deep roots in the spirits industry, Andrew Wason brings decades of experience and a passion for innovation to his role, blending tradition with bold, forward-thinking strategies. Under his leadership, Brush Creek Distillery has become known for its small-batch spirits and its commitment to sustainability, sourcing ingredients from the surrounding ranch and utilizing mountain water and organic botanicals from The Farm at Brush Creek. Wason has spearheaded unique projects like the Railroad Rye; a straight rye whiskey aged aboard railcars traveling the historic Transcontinental Railroad route.

He also led the development of the “Boiler Up” bourbon in partnership with Purdue University, a tribute to the distillery’s founders and their alma mater. This release reflects Wason’s dedication to crafting spirits that are not only rich in flavor but also steeped in story and symbolism.

Andrew Wason continues to shape Brush Creek Distillery into a destination for whiskey lovers and adventurers alike, blending the rugged spirit of the West with refined craftsmanship.

Meet Wesley Steffens, Vineyard 7 & 8 Winemaker & Estate Director

Wesley’s journey in the Napa Valley began in 2001 after graduating from the Culinary Institute of America. Spending nearly two years working for Thomas Keller at The French Laundry, Wesley focused on expanding upon his passion for food and wine. In 2002 Wes began as a harvest intern at Harlan Estate Winery where he gained a deep appreciation and understanding of the winemaking process. After four years as a member of the winemaking team at Harlan Estate and BOND Estates wineries, Wes’ journey then led him up Spring Mountain to Vineyard 7 & 8 where he took the reins of his family’s dream.

Surrounded by a word-class team, Wesley serves as the Winemaker & Estate Director. In these roles, he focuses on the constant quest for not only the utmost in wine quality but also growing the awareness of the brand and providing a premiere guest experience.

Niccolo Maltinti, Director of Luxury Accounts & Education, Marchesi Antinori

Niccolo was born and raised in Florence, where he lived until graduating from the University of Florence with a degree in Business Economics. While researching his thesis, “Marketing Strategies in the Wine Business: The Case of Super Tuscans,” he met several influential wine figures, including Marchese Piero Antinori, sparking his passion for the world of wine.

Since 2004, Niccolo has held sales and marketing roles across importing, distribution, and the winery side of the wine industry—experience that prepared him well for leadership within Marchesi Antinori. Niccolo Maltinti has worked with the Marchesi Antinori portfolio since July 2011. He leads the family’s mission and vision in the U.S., overseeing strategic planning, sales execution, trade relationships, and education.