“I want to engage with wines that maybe don’t have the prestige level, but, to me, have the quality and intrigue level.”
Jackson Rohrbaugh has devoted his life to understanding and elevating the mechanics of hospitality, but also unearthing the deeper mission behind it. From his decade spent at Canlis, to now being at the helm of his own wine company, he approaches his work with a sense of curiosity, a commitment to principle, and a playfulness that is infectious. And despite his many impressive professional accomplishments, it’s his values around family and moments of connection with others that fuel him most. Join us as we discuss: how does one evolve their movements to be less ‘pro wrestler’ and more ‘elegant dancer’? What’s the secret to cooking Chef David Chang’s Bo Ssam in your home kitchen? And when all your efforts at hospitality are failing, what rip cord do you pull to save the relationship?
Watch the video version here.
Jackson Rohrbaugh, Founder/President, Crunchy Red Fruit, Seattle
Jackson is a born and bred native of Seattle, Washington. While finishing his Creative Writing degree at the University of Washington, he began his career at Seattle’s esteemed Canlis restaurant. For a decade, he worked there as a barista, bartender, kitchen server, lead server, and sommelier, eventually becoming the Assistant Wine Director under Nelson Daquip. He passed his Advanced Sommelier exam with the highest score in 2012, earning the Rudd Scholarship and the Jeffrey H. Johnston Medal in the process. And then, in 2017, passed the Master Sommelier exam. 2020 saw the launch of Jackson’s new wine venture, Crunchy Red Fruit, which connects subscribers with sommelier-curated wines from across the globe.
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