Quinton Jay - Proprietor
Quinton Jay, is the proprietor of Bacchus Wine Shop, has over 16 years of experience in the wine industry has actively contributed to the success of many wine ventures in the Napa, Sonoma and Oregon. Entrepreneurship runs in the family. You will often find his Mom in the shop.
His knowledge of how wine goes from grape to glass gives Quinton a true appreciation of what makes a great wine. He also wants to take the mystery out of wine and food pairing, making it easy and fun to plan a meal with his recommendations on what to serve with various meats and dishes.
Jeanelle Kammer - Shop Manager / Partner
Jeanelle, Manager of Bacchus Wine Shop, has several years of retail sales and management experience in both the U.S. and France. Most recently she was the Northern California district manager for Tumi Luggage and from 2003-2008 opened Tumi’s west coast operations. She and Quinton subsequently collaborated on wine promotion events and she shares his passion for wine, and the bounty of food and wine that our region has to offer.
Jeanelle has a Bachelor of Science in Merchandising Management from Michigan State University, with a Minor in French. Come by and ask Jeanelle about your favorite wine and food pairing. If we can get it for you, we will!
Kay Carter - Wine Specialist
Kay Carter has recently joined the Bacchus Wine Shop team as a wine specialist. With experience in industries as diverse as television, volunteerism and education Kay brings a wide set of business skills to the Bacchus Wine Shop team. Most recently, she served as Director of Finance and Human Resources for Mercy High School in Burlingame. Following her passion for wine, Kay has obtained certifications through the Wine and Spirit Education Trust and is currently seeking certification from the Society of Wine Educators.
Kay has a Bachelor’s Degree in Mass Communications with a specialization in Video Production from the University of Colorado and an MBA with an emphasis on marketing from San Francisco State University. She believes life is too short to drink bad wine and the key to improving your palate is to try new wines and practice, practice, practice!!!
Darrin Sander - Consultant
Darrin Sander, advising partner, is from the restaurant industry with 25 years of managing restaurants and wine programs. At Bacchus Wine Shop, Darrin wants to apply his experience in the hospitality business to the retail world, with the goal of curating a list of crowd pleasing wines, along with a few surprises.
He currently consults to restaurants, shops and wine bars throughout the Bay Area and beyond. A resident of Napa Valley, photography, food and wine are his great passions.
Jasmine Vargas - Beer Specialist / Resident Chef
Kay Carter joined the Bacchus Wine Shop team as a wine specialist and now coordinates our wine club. She brings a unique set of skills and experience to the Bacchus Wine Shop team, having obtained an MBA and a degree in communications and having worked in industries as diverse as television, volunteerism and education.
Following her passion for wine, Kay has obtained wine certifications through the Wine and Spirit Education Trust and is currently seeking certification from the Society of Wine Educators.
She believes life is too short to drink bad wine and the key to improving your palate is to try new wines and practice, practice, practice, so let her help you appreciate wine in a whole new way!!
Ken Tsang - Resident Chef
A native of Hong Kong, Ken’s love of food and the use of spice and simple ingredients began early, watching his parents prepare authentic Chinese cuisine and surrounded by international culinary influences.
His passion and curiosity ultimately took him to San Francisco to attend California Culinary Academy, a branch of Le Cordon Bleu College of Culinary Arts, graduating from the culinary program with top marks and completing an apprenticeship. His classically trained-techniques and knowledge of Chinese cuisine allow Chef Ken to create dishes using local and sustainable ingredients while adding creative Chinese influences.
As a private chef for individual clients as well as companies such as Google and Cirque du Soleil, Chef Ken has expanded his love of food to include cuisine from cultures such as Indian, American, Latin and South American and he takes great pride in changing people’s perspective of ethnic food.
Ryan Lawson is that rare person that began pursuing his career at a young age and performs it exceptionally well. As a native of Millbrae, where his parents still live, it was on a shopping trip to Pape’s at the age of 14 Ryan that was offered a part-time job helping around the shop, and so Ryan’s journey in the meat business began.
He moved to New York briefly a few years ago to work at Eli’s, a high-end grocery purveyor in Manhattan, where he studied the fine art of dry aging beef. Ryan then returned to his native Millbrae and to Pape’s, and is considered by the Pape’s crew and customers to be THE expert in the process of dry aging.
An avid hiker and backpacker, if you don’t see him at Pape’s Ryan is likely camping in the mountains or deserts of California. His calm demeanor, sense of humor and excellent customer service are among the many reasons many people won’t buy their meat anywhere else.