After a decade of working in several of New York's greatest wine programs, Robert Bohr has positioned himself as one of the finest Sommeliers in America. He began by receiving an informal wine education at Gramercy Tavern under the expert guidance of Paul Grieco. His passion for Italian wines led him to work at Babbo, the 3-star flagship restaurant of Mario Batali and Joseph Bastianich. In 2001, Robert became a Sommelier at Daniel where he continued his education on the great Domaines of France while perfecting his fine dining service skills. Robert's next move was to become a wine buyer at Zachys where he oversaw the regions of Burgundy, Germany and Austria. In 2004, CRU was founded with Robert being the Wine Director, General Manager and a Partner. CRU's wine program features 4,000 selections and 120,000 total bottles of the finest and rarest wines, most of which were personally selected by Robert. In addition, he spent the past eight summers in the Hamptons at Nick and Toni's as their weekend Sommelier while managing their wine program on an on-going basis. For the last several years Robert has traveled extensively to France and Italy where he has forged close friendships with many of his favorite winemakers. He has also been featured in numerous articles in both Food and Wine and Wine Spectator.
In a short span of time, Grant Reynolds has worked with some of the world's greatest wine professionals and restaurants. While still in high school he moved to Piemonte, Italy where he was first introduced to wine. After returning home he moved to Boulder, Colorado where he began working under the venerable Bobby Stuckey at Frasca Food and Wine. Under the guidance of both Bobby and Wine Director Matthew Mather, Grant has been recognized as one of the country's leading young Sommeliers and passed the Advanced exam through the Court of Master Sommeliers. In the fall of 2012, Grant travelled throughout Europe working and visiting some of the world's greatest domaines and restaurants. After harvest at Domaine Dujac he spent 3 months at Noma, currently the world's best restaurant. While in Burgundy he first met Robert Bohr who invited him to New York to become the Sommelier at his newest venture, Charlie Bird.
Born and raised on the south of Sweden. Initially studied Nanotechnology Engineering but figured out half-way that he would prefer to work with his true passion, food and wine. Arvid spent two years at Grythyttan School of Hospitality & Culinary Arts, while also working on his practical skills in various places in Scandinavia. After a brief stint in Stockholm and a period at Hotel du Vin in the UK, Arvid settled in Copenhagen, Denmark where he spent the next six years, growing from a floor Sommelier of a busy restaurant to Wine Director for an ambitious group of almost a dozen establishments. Nearing thirty, Arvid had become a bit restless and needed to get away from spreadsheets and negotiations and back on the floor, with the guests and the bottles. A group of winemakers on a gastronomical trip of Scandinavia convinced Arvid to go to New York. The decision was fairly spontaneous. Now Arvid lives and works in SoHo and spend most nights hustling bottles at Charlie Bird.
Arvid is one of the most merited sommeliers on the planet, holding a range of competition wins and titles, the latest and greatest being a win in the Best Sommelier in the World competition in 2016, a competition held every three years for candidates representing 60 countries.