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Steve Olson

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Steven Olson teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense.

Olson’s company, aka wine geek, based upon his standing as one of America’s foremost experts and lecturers in the business, and his 30+ years of experience in the restaurant business, specializes in beverage and service consulting, and has focused on the professional presentation of beverage education for the trade, consumers, press and the media since 1992.

Over the years, Steve has hosted a few of his own TV series’ and been a guest on many others, and has served as host of several trade education and product information videos, including being the voice of Virtual Bartender kiosks in retail stores nationwide. He was also selected as Santé Magazine’s Spirits Professional of the Year for 2003, awarded CHEERS Magazine’s Beverage Innovator of the Year, a lifetime achievement award in 2005, chosen to judge at the 2012 to 2015 Diageo Reserve World Class Finals, and honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.

Olson may be best known to many, however, for his restaurant and bar consulting, having designed the innovative beverage programs and service systems for several US operations. Olson designed the beverage programs for OTG Management, which exclusively operates dozens of restaurants and wine bars in airports, and designed the beverage programs for Aqua in Cancun, Mexico, the prize jewel of Grupo Posadas, which opened in 2008, and acted as beverage consultant to the Morgans Hotel Group in NYC with Isola and Hudson Common. His most recent venture is in collaboration with Viña VIK, a holistic VIK wine that is world-class, for long-term aging.

“We use to try to find ways to substitute Cherry Heering. You can’t. There was no way. It was never the same, now we have it - it’s a beautiful thing”

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