Scott and Stephanie
Although both born and raised in Sonoma County, Scott and Stephanie Kendall officially first met while attending San Diego State University. Growing up in a culinary family, Scott Kendall always knew he belonged in the kitchen. He gained experience from working restaurants since age fourteen and learning from his mother, a culinary arts teacher. To further his knowledge of the restaurant industry, he majored in business management in college.
Suitably, Stephanie also desired to work in the restaurant/service industry. She majored in marketing, and after meeting Scott worked together at Karl Strauss in La Jolla. After graduating and traveling for a year, they moved back to their hometown where Stephanie was hired at Del Dotto Winery to expand her knowledge of wine. Meanwhile, Scott and Stephanie conceptualized the details and design for their own restaurant. Presently, Scott and Stephanie Kendall have united their passions and are “Seizing the Day” at Carpe Diem Wine Bar, where they have converted their dreams into reality.
Alli grew up in the small town Crockett, CA, in a family that is passionate about wine and food. Her love of food, especially desserts, started at a very young age. However, her love of wine didn't begin until her sister moved to the Napa Valley when she was 19 years old. After attending CSU Chico, and graduating with a Degree in Sociology, she joined her sister in Napa looking forward to a change of pace. Alli has worked at Carpe Diem since it first opened, and has enjoyed growing with the company, meeting many interesting people and close friends, and learning more about food and wine. Presently, she is the Assistant Manager and Event Coordinator. With this role she always contributes to Carpe Diem’s warm and welcoming environment by being a gracious host, knowledgeable server, and a passionate manager.
Nick Hammond was practically born and raised with wine pouring through his veins. He grew up learning how to make wine by working beside his grandpa, dad and brother on their farm in Fresno. He then attended Fresno Pacific University where he mainly played soccer, studied Business Administration and Management, and worked at local wineries. After graduating, Nick coached soccer, played for a semi-pro league and assisted his family as they created their own wine label. In 2007, he moved to Napa to fully pursue a career in wine. He first scored a job at Del Dotto Vineyards giving wine and cave tours. Soon after, he became a Wine Specialist, Hospitality Liaison and Concierge at Vintner’s Collective, where he became acquainted with some of the best producers in the valley. Presently, Nick works alongside Mitch operating the wine and beer program at Carpe Diem. Nick’s lively presence and knowledge of wine simply reflects his love for the industry and all the people that he has met along the way.
Alexander Carlin has recently accepted the position as Beverage Director for Carpe Diem and the upcoming 2nd & Brown. He is humbled and delighted by the opportunity to work with such a great team and wonderful owners Stephanie and Scott Kendall. Born and raised in Baltimore, Alexander studied English and Art History in top institutions culminating with a dual degree. He began his career with a publishing house after college where he worked on the editing of manuscripts. His focus was prison writers, their stories, and publishing their works during incarceration and on the road to rehabilitation. He also used this platform to have his own original works published. While the job was rewarding, the economy and its pressures shut the publishing house down not long after he started. Standing at a crossroads, Alexander recalled his passion and love of wine from his extensive travels in Europe and decided to pursue his certification from the Court of Master Sommeliers while attending classes at the Culinary Institute of America in St. Helena, California. This represented the turning point for finding his calling in the hospitality industry. Since then he has served as Beverage Director for the Lebanese Taverna Group and their six restaurants, 13.5% Wine Bar and their award winning beverage program, and including a position at Michael Mina's Wit & Wisdom Tavern as their Sommelier. He has, additionally, consulted and successfully opened other restaurants of accolade such as James Beard nominee Rasika in Washington, D.C. After a successful stint with Michael Mina, Alexander chose the left coast as his new home where Chef Ken Frank of La Toque appointed Alexander as one of his Manager's. In addition to advanced wine knowledge Alexander is also accomplished at creating cocktails. He enjoys enhancing the guest experience in as many ways possible through a well-rounded beverage program. He enjoys highlighting modern interpretations of classics using esoteric spirits that have great stories and are of exceptional quality. Alexander is also an active member in the Guild of Sommeliers and the United States Bartender's Guild. His sights are set on passing his Advanced Certification from the Court of Master Sommeliers in the coming months. In his free time, Alexander enjoys spending time experimenting in the kitchen, hiking with his Sheltie Phoebe, and is an active proponent in the fight against domestic violence, a cause his late mother held close to her heart.