Lisa Redwine

Growing up in Madison, Wisconsin, Redwine was exposed at a young age to farmer’s markets, freshly baked breads and delicious home cooking.  The grand daughter of a butcher and a cheese maker, Redwine learned the importance of fresh handcrafted foods.  Redwine enrolled at the University of Wisconsin Stout, where she received a degree in Hotel and Restaurant Management and then attended the Culinary Institute of America, where she graduated with honors with a degree in Culinary Arts.

Following graduation, Redwine moved to San Francisco, where she began her internship under the direction of George Morrone and Michael Mina at the highly acclaimed Aqua. From there, Redwine moved to Liberte, where she worked for Executive Chef Elka Gilmore, who also had roots in Madison Wisconsin. As a woman chef, and mentor, Gilmore provided Redwine with the opportunity to meet some of the food industry’s greatest names, including Roger Verge and Jaques Pepin. After moving on to the small four star restaurant Heights with Charles Soloman, Redwine left the kitchen to work front-of-the-house, eventually as General Manager, at the renowned Cypress Club under restaurateur extraordinaire, John Cunin.  Redwine then joined the Grand Cafe as assistant General Manager where she worked with General Manager Umberto Gibin.  There, she developed a wine program that garnered awards from Wine Spectator and Sante magazines.

Having relocated to San Diego, Redwine is now in charge of the wine programs at Molly’s and the San Diego Marriott and Marina’s other dining outlets, while she is pursuing the advanced level for the Court of Master Sommeliers.  In her free time, she enjoys fixing-up her new home with her husband and son.