Cecilia Enriquez – Enriquez Estate Wines

 Cecilia grew up in New Jersey, without any background in wine. 

But when Cecilia and her family visited California in 2009, 

she immediately fell in love with wine country. 

Upon losing her job at Wells Fargo during the recession, she decided to throw caution to the wind and move to California to start a wine brand in her family’s name. 

Attaching herself to anyone who would teach her, she quickly learned the craft and began winning awards for her wines. 

Now on her 13th vintage as winemaker, Cecilia has honed her skills and begun experimenting with varietals not usually found in the Russian River area and winemaking practices not commonly implemented in the United States. 

She is all about pushing the envelope and feels that her unique entry into winemaking empowers her to think outside the box.

THE VIRGILI BROS - El Bandarra

The Virgili are three young, enthusiast, creative, spontaneous and above all, drink and food-loving  brothers. 

They’re perfect triangle: Jordi, the older brother, takes care of the elaboration. 

Alex, one of the twins, leads the business and trade, and 

Albert is head of marketing and creativity. 

Together, they intend to stir up the beverage industry creating brands which are different, honest, and over all, fun.

WATCH THE VIDEO

https://elbandarra.com/en/our-story/

Clara Canals - Bodegas Ysios

has a degree in Biology and Biochemistry at the University of Navarra in Pamplona. 

Her passion for oenology led her to pursue an European Master in 

Oenology and Viticulture in Montpellier. 

After her experience abroad, which allowed her to discover different techniques and winemaking processes, and her work at Bodegas Campo Viejo with Elena Adell, she joined Bodegas Ysios with a clear objective: 

looking at every detail from the vineyard, enabling craft remarkable wines.

As Chef/Owner of Great Events Catering, David is excited about taking all of his professional experience, personalized service, creative flavor profiles, unique presentations and resources to elevate this established Key West business to the next level.

SMALL CHEF AT LARGE CATERING

Classically trained chef Jennifer Cornell AKA The Small Chef at Large graduated from New England Culinary Institute in 1993. Originally from Vermont, she has been travelling throughout the Caribbean, Central America, and the Florida Keys for 22 years cultivating her craft within these countries.

Miss Cornell has pursued her love of the seas working as a chef on a luxury live aboard yacht throughout the Caribbean also.

Small Chef at Large Catering , a full service catering company, opened its doors in 2001 and has been successfully catering to the Keys since then.

Key West Personal Chef: 

Servicing from Key West to Key Largo, Rhode Island to Chattanooga, Texas, Bahamas and Cuba… and everything in between.

GATHER & NOURISH

Francesca is from Rome Italy and presently lives in New York City.

“It is my biggest challenge offering you the perfect balance, between history, the passion for cooking, the pleasure of eating, and the world of traveling.”

THE GARDEN CAFE

If you are wondering about the best places to eat in key west to have breakfast, lunch, and snacks menu of fresh, tasty, and healthy breakfast items. Indulge in the perfect blend of comfort and flavor at The Gradern Cafe - where every sip and bite takes you on a delicious journey.