Amanda comes to La Grenouille following a decade in NYC hospitality, including several years as Sommelier and Head Sommelier at Michelin-starred restaurants Cote and Bōm, respectively. She most recently spent a year and a half representing luxury wineries as a sales rep with Wilson Daniels. She now applies her knowledge and industry relationships to champion La Grenouille’s portfolio of small-production, artisanal wines, building lasting partnerships with top hospitality programs across New York City.

Jesse is a CMS-certified sommelier with decades of experience in the San Francisco hospitality industry. When not working for La Grenouille, he can be found at Ungrafted in the Dogpatch, where he serves as floor sommelier and retail buyer. Born in the Banlieue of Paris to a French mother and American father, he fell early in love with wine and food. From his Catalan roots in the Roussillon, he developed an appreciation for wines made by winemakers who are passionate about their unique terroirs, which created a natural fit with La Grenouille. 

Mac enjoyed a 30+ year career in market research and after retiring, began consulting in the realm of not-for-profit, marketing, logistics and business development. Mac found his way into the wine industry when introduced to the Vinosmith CRM. Mac manages inventory, logistics and platform integrity to ensure our customers enjoy a seamless order/delivery experience.

Born in the heart of the Loire Valley and raised in a family of devoted food and wine connoisseurs, François’s journey into the world of wine began early—almost as if he fell into the barrique itself. His formative years were spent exploring the tables of France’s most esteemed restaurants, cultivating a palate and perspective shaped by tradition, excellence, and authenticity.

Over the past sixteen years, François has dedicated his career to the study and promotion of French wine, earning a reputation as a discerning specialist with a deep reverence for craftsmanship. His expertise centers on biodynamic wineries—producers who prioritize ecological balance, soil vitality, and purity of expression. For François, wine is not merely a product but a reflection of place, philosophy, and integrity.

Guided by a commitment to quality and sustainability, he champions vintners who honor their terroir while embracing thoughtful innovation. Through his work, François has become a trusted voice in the industry, known for elevating wines that speak with clarity, character, and soul.

Eduardo Bolaños began his wine career in Beverly Hills, CA under the tutelage of the Spago Beverly Hills Wine Director, Chris Miller. Working at Spago, Eduardo Bolaños assisted in building the wine cellar that won the Wine Spectator “Grand Award” in 2010. Eduardo went on to work for top restaurants in Los Angeles Pizzeria Mozza and Chi Spacca. In 2012 he spent time abroad working the wine harvest in Spain, while working as a sommelier at three star Michelin restaurants Arzak and Akelare. Then in 2014 became an Advanced Sommelier with the Court of Master Sommeliers. Eduardo currently works as a sommelier at Antico Nuovo in Los Angeles as well as a retail buyer for Wine House LA.