Scott Tyree - Head Sommelier
Scott Tyree is a Maine-based sommelier and wine consultant. A 25-year veteran of the wine industry, Tyree started his career at Chicago's bustling Shaw's Crab House before being offered the position of Wine Director at Tru alongside James Beard Award winning chefs Rick Tramonto and Gale Gand. During his 8-year tenure at Tru, he received many accolades including being twice chosen as Best Sommelier by the Jean Banchet Awards (a peer-given award by Chicago restaurant industry members); a James Beard Semi-Finalist for Best Sommelier in 2004; Wine Spectator's Grand Award 2004; and Best New Wine List from Food and Wine in 2001. In 2007, Tyree joined Hart Davis Hart, an internationally recognized fine wine auction house, as a wine buyer and marketing specialist. In 2009, after a return to the restaurant floor as the Wine Director of Michelin-starred Sepia Restaurant in Chicago, Tyree was once again chosen as Best Sommelier by the Jean Banchet Awards for an unprecedented third time. As a sommelier and consultant, Tyree has been featured in publications such as The New York Times, The Chicago Tribune, Food and Wine, Bon Appetit and Wine Spectator. He has passed the Court of Master Sommeliers Advanced Exam and is a currently a candidate for the Master Sommelier exam in 2019. He resides in Freeport, Maine where he is currently conducting research on the historical role of the sommelier for an upcoming book.