Patrick Miner, Sommelier Campton Place Restaurant
Patrick Miner brings over twenty years of restaurant and wine industry experience and a background in theatre to his role as sommelier of Campton Place Restaurant. .
As a Bay Area native growing up in the small town of Pittsburg, Miner’s studies and interests have always spanned the globe, including teaching English in Seoul, South Korea and graduating from the prestigious Ecole Internationale de Théâtre Jacques Lecoq’s two-year professional program. Miner’s broad mindset ultimately led him to a career in restaurants, where he has benefited from experiencing a wide variety of concepts, cuisines and flavors. Notably, Miner accomplished the rare feat of passing his Introductory, Certified, and Advanced Sommelier Exams through the Court of Master Sommeliers on his first attempt each time. He was also selected to be among an elite group of sommeliers from the U.S. for an exclusive, in depth visit to Saint-Émilion and its neighboring right bank appellations in Bordeaux.
Previously, Miner served as a sommelier at La Toque, Chef Ken Frank’s Michelin-starred restaurant in Napa. Most recently, he served as the lead sommelier for four years under wine director Christophe Tassan at The Battery, a private social club in San Francisco. As lead sommelier, he gained a wider perception of the layered and diverse world of wine, which he is excited to bring to Campton Place Restaurant.
Miner was delighted to join the Campton Place team in late 2017, where he’s encountered the art of pairing wines with dishes that are vigorously influenced by Indian cuisine. Miner brings an expansive wealth of knowledge to pair with Chef Gopinathan’s dishes that are so rich in textures and flavors.