Andrew Green
Wine & Spirits Director-Partner

As the Wine and Spirits Director for Bacchus Management Group, Andrew Green oversees the extensive and diverse wine programs for all Bacchus restaurants, including the Michelin-starred Spruce in San Francisco and The Village Pub in Woodside, Pizza Antica (Lafayette, Mill Valley, Santa Monica, Santana Row), Mayfield Bakery & Cafe in Palo Alto and Café des Amis in San Francisco. Often thinking outside the box, Green has implemented several programs at Bacchus that strive for nothing less than excellence. Green continues to meticulously craft diverse wine, spirits, and cocktails lists for all of Bacchus’ restaurants.

While earning his degree in Business Administration from the University of Minnesota, Green would travel west to Northern California to visit family whenever school was not in session. They took frequent trips to the Napa Valley, where his love of wine was nurtured. In 1995, Green moved to California and took a job at the River City Brewing Company in Sacramento, a restaurant with an ambitious wine education program. Already drawn to the business, here Green found his passion. He sought every opportunity to learn about wine and soon realized it was time to move to Napa Valley.

In 1997, Green went to work for Tra Vigne restaurant in St. Helena, where he took an apprenticeship with the wine director. It was during this time that he learned the basics of managing a restaurant’s wine service program. After a few years, Green sought some hands-on experience and spent some time working with a selection of notable wineries during harvest.

Green got his big break in the fall 1999, when he joined Moose’s in San Francisco as the Wine Director. Then, in 2001, Tim Stannard recruited Andrew Green to develop and oversee the wine and spirits program at The Village Pub. He has since gone on to develop programs for all of Bacchus’ restaurants.

Green’s wine education program offers opportunities to staff that are unrivaled by other restaurant groups of this size. Servers are encouraged, and provided the resources, to pursue wine education through outside coursework. As a result, over 60 employees of Bacchus have earned their certificate from the Court of Master Sommeliers and eight are accredited sommeliers, figures that are ever growing. It was Green’s expertise that earned The Village Pub the Wine Spectator’s “Best of Award of Excellence” just eight months after the restaurant opened in 2001. In July 2008, Food & Wine recognized Andrew Green’s commitment to stellar wine programs by awarding “Best New Wine List” to Spruce.

Out of Green’s many contributions to Spruce, the group’s proprietary wines and spirits program is a crowning achievement. Bacchus has its very own line of wines and spirits including a pinot noir, reisling, single-malt scotch, Bourbon, and gin.

Green applies common principles to every restaurant, favoring small, family-run producer; opting for fewer regions but greater depth; tapping into customer preferences; and putting the food at the center of his selection process.