Sean Faeth

Sean began as a humble stock boy at a specialty wine, cheese and beer shop while in college. Fate offered a chance to work the cheese counter for an additional $1.25 an hour and Sean jumped at the chance. As he dug into the particulars of the product, this opportunistic promotion became a lifelong passion. Sean found that the minutiae of the history, production, and taste, satisfied a deep-seeded nerdy desire for knowledge.

This experience led Sean to become the Maître Fromager at Artisanal Bistro in New York City, where he chose and cared for some of the most rare cheeses in the world. As he began designing the wine and cheese pairing flights, it became a necessity to learn all he could about wine with its nearly infinite variety of flavors, textures, personalities and factoids.

Shortly thereafter, he moved to Philadelphia to chase the girl of his dreams, who eventually became his wife. There, he joined Tria Café and worked his way up to running the cheese program for three cafés and the Fermentation School. Sean’s love of wine deepened with the broad exposure to new and unusual ones, and he continued to remain focused on how wine partnered with cheese.

Sean then moved on to become a manager at Talula’s Garden, which is nationally renowned for superior food, service and wine. Being so passionate about the marriage of food and wine, he began to explore the role of Sommelier, in regards to a guest’s experience. He believes in wine as a chance to highlight and support the subtle nuances and structure of the chef’s food.

Sean is pleased to join the Artisan’s Cellar in his role as Wine Sales Consultant and he looks forward to assisting some of the best restaurants in town in finding excellent wines for their guests to enjoy.