SHELLEY LINDGREN

| 18.01.2020

Somm-antic Drift

Over the past 30 years, Shelley Lindgren has channeled her deep-seated appreciation for Italy into an award-winning career in wine. She earned her sommelier’s certificate while working at San Francisco’s iconic restaurant Fleur de Lys, went on to earn a culinary certificate at the Tante Marie Cooking School and became a wine instructor for 12 years.

In 2004, Shelley and co-founders opened A16, a San Francisco restaurant inspired by the cooking of Campania, with an emphasis on certified VPN Neapolitan pizza. In 2015, Shelley received the James Beard Award for “Outstanding Wine Program” for the wine list she curated that went well beyond well-known Barolos and Brunellos and reflected her extensive research of grape varieties and small family-run wineries in Southern Italy.

Shelley is a member of Les Dames d’ Escoffier and serves as a board member of Guild of Sommeliers and Marin’s Slide Ranch. She is co-author of A16 Food + Wine which, won “Cookbook of the Year” and “First Book/The Julia Child Award” at the 2009 IACP Cookbook Awards. In 2012, she co-authored her second book, SPQR: Modern Italian Food & Wine. Her third book, The New Italian Wine, co-authored with Kathy Leahy, will be released Spring 2021. Her reputation as an industry pioneer and advocate for the wines of Italy was recognized in 2019, when she knighted by the Consulate General of Italy in San Francisco receiving the “Cavaliere dell’Ordine Della Stella Italia” recognition. Also recognized as a Culinary Institute of America ambassador, Shelley was named “Best New Sommelier” by Wine & Spirits magazine; “Best Wine Director” by San Francisco magazine; and received Gourmet magazine’s Wine Educator Award and the Golden Goblet Award by the Association of Women Chefs and Restaurateurs. Shelley resides in San Francisco with her husband and two sons.