David Gordon is leading Tribeca Grill to new standards in wine service. Since the restaurant opened in 1990, he has expanded the wine list 20-fold, establishing Tribeca Grill as a wine destination. His impressive list--1,700 selections and over 20,000 bottles--has received Wine Spectator's Grand Award every year since 2002. Only 88 restaurants worldwide hold this honor. Tribeca Grill joins Montrachet and Rubicon with this award, making Myriad the only restaurant group with three Grand Award winners.
After graduating in 1982 from the Cornell School of Hotel Management, David distinguished himself by managing notable restaurants like Gotham Bar and Grill, The Water Club and Duane Park Café. Today he is wine director not only for Tribeca Grill but also for Nobu and Next Door Nobu, Myriad's acclaimed Japanese restaurants. In addition, David helped shape the wine lists for other Myriad establishments such as Lucca at the Boca Raton Resort and Club and 15 RIA in the Washington Terrace Hotel.
As a consultant, he has created stellar wine lists for a number of New York restaurants including The Sea Grill, Rock Center Café, Verbena, Icon, Sardi's, District and Old Homestead. With Steven Olson, he recently designed the entire wine and spirits program for the eleven restaurants at the Borgata, a two thousand-room hotel and casino in Atlantic City. David is one of the two members of Continental Airlines Congress of Wine Masters, and helps advise them on their first class cabin wine selections.
David has been featured in articles in many publications including Wine Spectator, Wine and Spirits Magazine, Cheers, New York Magazine, Santé, The Wine Enthusiast, Market Watch and The New York Times. He is often heard on Tampa's Vine Talk radio show, is a regular guest lecturer on Crystal Cruise lines and has worked with CBS on segments for "Tony's Table."
David is honored to have participated as a guest sommelier at the Wine Spectator's Wine Experience every year since 1991. Along with America's best sommeliers, they taste, decant and prepare thousands of wines to be served at the event. He has organized and led the sommelier service at La Paulée de New York, a Burgundian tasting and dinner organized by Montrachet Wine Director Daniel Johnnes.
David hosts frequent wine dinners and events at Tribeca Grill. He produces and distributes his own California wine under the Jeanne Marie, Bacchus, and Sandy Cove labels. Throughout his career, David Gordon has educated thousands of people on the joy of drinking wine.