Brad Haskel Consulting

Brad Haskel
Brad Haskel
Brad Haskel Selections
Fort Mill, SC 29708
brad.haskel1959@gmail.com
"Let's work together to make a wine program that makes you money, saves you money, fits theme, and makes your restaurant and team look good."

Introduction

Brad started his career in the Back of the House ordering and purchasing food, wine, liquor, and equipment in iconic restaurants; Windows on the World, Locke-Ober Café, and the Clarke Cooke House. He sold wine for distributors; Monsieur Touton and Winebow, before positions as Vice President/National Sales Manager for the Golan Heights winery, East Coast Sales Manager for Parducci Estates, and Vice President/National Sales Manager for the Spanish Artisan Wine & Spirits Group-Gerry Dawes Selections.

He was the principal in BH Selections, a company representing small to medium sized wineries from the major wine production regions of Spain. He led sales and marketing; gained exposure through press and social media; and coordinated importation and distribution.

Brad has been involved in promotional work for the region of Rioja; the regions of Rueda and Ribera del Duero, and Cava. He was a writing contributor on food and wine for Huffington Post; and spent over twenty years as an independent restaurant consultant; guiding the wine lists, back of house systems, and standards of service for such clients as The Loeb Boathouse (NY, NY), Gallagher's Steakhouse (NY, NY), Ruth's Chris (Philadelphia, PA), Ruth's Chris (King of Prussia, PA), The New Yorker Hotel (NY, NY), Saltaire (Port Chester NY), London Lennie's (Rego Park, NY), Lola (Great Neck, NY), Coolfish, (Syosset, NY) Madison & Vine (NY, NY),The House (NY,NY), Tupelo Honey (Sea Cliff, NY), Maxwell & Dunne's Steakhouse (Huntington, NY), Metropolitan Bistro (Sea Cliff, NY), Trattoria Diane's (Roslyn, NY), Café Diane's (Woodbury, NY), Dayboat Café (Roslyn, NY), Salt & Steel (Bar Harbor, ME), The Williamsburg Inn (Williamsburg, VA), Ontesaga Hotel (Cooperstown, NY) and many more.

Accolades for various restaurant consultations have included; "Best Wine Bar in NY" Madison & Vine, Cheers Magazine, "Best Wine Bar/Selection"/Lola Restaurant, Long Island Restaurant News, and"Best Wine List"/Salt & Steel, Maine Magazine), eighteen Wine Spectator "Award Of Excellence" awards, and two Wine Enthusiast awards for Outstanding Wine List.

He is certified from the Sommelier Society of America and has passed the Advanced Level (3) for WSET. He was an adjunct professor teaching food and wine for the Hospitality curriculum at NYIT's Manhattan campus between 2011 and 2017. His education includes a BFA from Emerson College in Creative writing, and a graduate of the New York Restaurant School.