Fernando Beteta has achieved quite a bit in his relatively short wine career. The native Guatemalan first fell in love with the vine as the manager of The Dining Room at The Ritz-Carlton Chicago, A Four Seasons Hotel. When the sommelier position at Park Hyatt Chicago’s NoMI opened up, he jumped at the chance to go down a different career path. He earned his Master Sommelier degree in just six years. While the wine director at NoMI, Beteta oversaw the 10,000-bottle cellar and made a name for himself. He was named Best Young Sommelier Midwest by l’Ordre Mondial des Gourmets Dégustateurs of the Chaîne des Rôtisseurs (2005-2007). Shifting his focus from the restaurant world, he teamed up with Ken Fredrickson, a fellow Master Sommelier, on Tenzing Wine & Spirits, a wholesale importer and distributor of wine, spirits and sake.