Issue link: http://digital.copcomm.com/i/457084
{ SOMMjournal.com } 55 Heilmann understands numbers and details. A Masters of Communication graduate from USC, her first career path was as an AT&T Tech Project Manager in the Bay Area, but it took the dotcom bust to lead her in an entirely different direc- tion. "I was out of work for 16 months," she confesses. Her easy and relaxing 45-minute drives to Napa were something she had always enjoyed, and with no time constraints, she decided to learn more by taking educa- tion classes at a local wine shop and then, more inten- sive courses at U.C. Davis. "That motivated me to star t sending my resumé to all wineries that I would visit. At that point, I would have been happy to work in a tasting room." Silverado Vineyards replied to her and gave Heilmann her star t in the wine biz. "Every oppor tunity since then has been kismet," she tells The SOMM Journal. From Silverado, she worked for the former wine-tech com- pany New Vine Logistics in Napa and then headed up the wine program at (also former) Vino Venue in San Francisco, the first-of-its-kind Enomatic wine bar in the United States. But it was in the winter of 2008, during her stint as Wine Manager for Pebble Beach Market, a gourmet market adjacent to The Lodge at Pebble Beach, that she blossomed and also mentored a program to guide an unprecedented number of servers, bar tenders and other staffers to blossom as well. When the economy soured and Pebble Beach Resor ts management was assessing all aspects of operations, Heilmann approached the President of the company. "I asked him to give me a shot for a resor t- wide position, overseeing both proper ties. I already knew the distributors, the proper ties and the wines. My pitch included streamlining our purchasing operations to increase efficiencies, as well as a plan to improve and intensify wine education for our employees. Par t of that was the oppor tunity to take and successfully pass Cour t of Master Sommelier exams, which in turn would result in an even better wine experience for our guests. Furthering Their Wine Education Assisted by Master Sommeliers Fred Dame and Reggie Narito, Heilmann has been able to provide custom prep courses annually for Pebble Beach Resor ts led by these celebrated teachers. "They were pivotal in making this happen. They kept us close with the Cour t [of Master Sommeliers] and they would come down as often as possible to assist us prep classes for our staff." We now have an annual rotation between Introductory and Cer tified courses. Heilmann herself reached Level 2 in 2009, with David Kristiansen, Lead Sommelier, who is now an Advanced Somm and taking the MS Theory exam later this year. In April, Heilmann has scheduled the next Level I exam. "Nearly 90 people signed up to take the Class & Exam, but we can only seat 50. That's the way it is every time….It just shows the on-going demand for wine education and the oppor tunity to grow within Pebble Beach Company. " Wendy Heilmann, Director of Wine and Spirits for Pebble Beach Resorts, implemented a strategic series of courses to prep property staff for Court of Master Sommelier wine courses. Sellers, Wine Manager, Pebble Beach Market; (22) Katie Hoenes, Restaurant Manager, Gallery Cafe; (23) Arianna Ilabaca, Restaurant Manager, The Bench; (24) Jennifer Hill, Assistant Manager, The Bench; (25) Paige Bindel, Server, Pèppoli; (26) Diana Wheeler, Server, The Tap Room; (27) Bertrand Deprez, Server, Banquets; (28) Murillo Arle, Server, Pèppoli; (29) Bill Davis, Service Captain, The Beach Club; (30) Silvana Silva, Server, Pèppoli; (31) Raul Valdez, Assistant Manager, Banquets; (32) Jen Browne, Bartender, The Tap Room; (33) Lee Ann Hein, Restaurant Manager, Sticks; (34) Gayle Lynn Scoggins, Communications Department; (35) Juan Perez, Purchasing Department; (36) Wendy Heilmann, Director of Wine & Spirits; (37) Joshua Nagle, Guest Services Manager; (38) Michael Hayes, Special Services Manager; (39) Perry Yoshida, Conference Services Manager; (40) Cruz Esparza, Conference Services Manager.