Adjunct Wine Faculty
Matt Stamp learned the wine and restaurant trade in his hometown of Omaha, Nebraska, where he managed V. Mertz, a local fine-dining institution owned by his family. Matt built the restaurant’s award-winning wine list and earned the staff a semifinalist nod for a James Beard Award in Outstanding Wine Service.
Matt has worked as a sommelier at The Farmhouse Inn and Restaurant in California’s Russian River Valley and at The French Laundry in Yountville, one of a handful of American restaurants to have earned three Michelin stars. While at The French Laundry, Matt finished first in the inaugural TOP SOMM competition in 2010, earning the title America’s Top Sommelier. He also completed the Master Sommelier exam, joining the premier ranks of the fewer than 180 Masters worldwide.
Matt is also the Education Director for the Guild of Sommeliers, a non-profit organization that provides networking, educational, and scholarship opportunities for its members. He is responsible for developing and maintaining the Guild’s online content and educational materials, and speaks at events across the country and globe. Matt is a regular contributor to Decanter Magazine and was selected as one of Wine Enthusiast magazine’s “Top 40 Under 40” in 2013. Although he has left the life of a working floor sommelier behind, Matt hopes to have a great impact on the next generation of sommeliers through education and mentorship.
In 2014, Matt was elected by his peers to join the Court of Master Sommeliers’ Board of Directors and named Education Committee Chair in his first year.