The Team



Quinton Jay


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

Wine Club & Special Events

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!


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

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 El’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.

Perry DeLuca

advisor / investor

Perry has wine in his blood and was once described at a wine conference where he was a panelist as someone who started drinking hearty burgundy in his sippee cup (it happens to be true).

Perry's great grandmother Rosa Greco opened her own wine store in Sicily in the early 1900's. From the 1940s until the early 1970s his grandfather Frank Titone and Uncle Bruno Giardina owned and operated Wilkins Liquors on Clay and Presidio in Laurel Village San Francisco. Wilkins continues to operate under different ownership to this very day.

Much of his family has continued in the industry as his father John ran the California Wine Institute from 1975-2003, his sister Carla completed an award winning film documentary on Prohibition in 2005 and his brother in law currently works at Delicato Vineyards and winery.

Perry has worked as an advisor or lender to many of the major wine companies in California. He is a past Board Member at Sonoma State's wine business program, and is a current member of the public policy committee of the Wine Institute. He also is a Board Member for Trentadue Winery in Healdsburg.