Adjunct Wine Faculty
Josh Nadel currently serves as Beverage Director for the NoHo Hospitality Group. In 2008, he co-founded the Oregon based winery, Gothic Wines. Josh served as a Head Sommelier at Veritas & Cru restaurants in NYC from 2001-2009, a tenure during which these wine programs received nine consecutive Wine Spectator Grand Awards. In 2004, he earned the coveted James Beard Award for Outstanding Wine Service. Josh passed the Master Sommelier Diploma Examination in fall 2017, becoming one of only 165 people in the US to have achieved this distinction. In 2009, Nadel joined Chef Andrew Carmellini and his partners Josh Pickard and Luke Ostrom to engineer a beverage program for their award-winning Locanda Verde restaurant in The Greenwich Hotel based on accessible, traditional Italian wines and spirits. They hit the mark again in 2011 with the opening of The Dutch in SoHo, where Nadel assembled a wide-ranging beverage program to accompany Carmellini’s roots-inspired American menu. He did the same for their outpost of The Dutch in Miami Beach’s W South Beach, subsequently creating the beverage programs at Lafayette, Joe’s Pub and The Library at The Public Theater, Bar Primi, Little Park, Westlight, Leuca as well as Rye Street Tavern, Rec Pier Chop House and The Cannon Room in Baltimore. Nadel is regularly featured in publications such as The New York Times, The Wall Street Journal, and Wines & Spirits Magazine. Josh created the opening beverage program at The Lakehouse Restaurant in Bay Shore, NY, enthusiastically reviewed as one of Long Island’s best restaurants. Later, he developed the wine program at Freemans on Manhattan’s Lower East Side. He currently serves as Chef Sommelier at Antonio Galloni’s Festa del Barolo alongside Wine Director Jeff Porter. Josh received a B.F.A in Lithography & Drawing from S.U.N.Y Purchase. When not scuba diving, he resides in Brooklyn, New York, with his wife Jo and their Labrador mix, Domino, eagerly awaiting the first New York Rangers Stanley Cup since 1994.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training