Jason Wagner


New York

Sommelier Jason Wagner is an advanced candidate in the Court of Master Sommeliers and is certified by the American Sommelier Association. He has a passion for the classic French movement, as well as natural, organic and biodynamic wines. After a handful of years in Chicago, the young sommelier has joined the team at New York's Fung Tu as the sommelier, partner and general manager of the restaurant. Before heading to the Big Apple, Wagner served as wine director and sommelier at Chicago’s Henri and its sister restaurant, The Gage. Prior to Henri and The Gage, he was responsible for the wine programs at Nellcôte and RM Champagne Salon. He also served as the wine director at L’Atelier de Joël Robuchon in Four Seasons Hotel New York, where he compiled a list of more than 750 labels. He also spent time as the sommelier at New York’s A Voce, under the mentorship of Olivier Flosse. Wagner found his love for wines in 2003 when he worked as a server at Rockefeller Center’s Sea Grill, and experienced the depth of a food-wine-pairing.