Alan Beasey, Certified Sommelier

Alan has held just about every position there is in the restaurant industry, starting as a bouncer at the venerable neighborhood bar, PippIn’s Tavern. From there he’s been a bartender, server, manager, general manager, sommelier, and beverage director for some of Chicago’s best restaurants.

With each new job Alan looked to improve his skills and take on new challenges. At Northside Bar and Grill, Alan started to develop his bartending skills. As a manager at Tilli’s, Alan began to understand the restaurant business and ran his first beverage program. As a server at Boka, Alan got a taste of fine dining in a chef driven restaurant and was exposed to his first serious wine list. Wanting to learn more about wine, Alan’s next stop was at Cru Cafe where he worked with a passionate staff of oenophiles and started to seriously study wine. From there Alan moved on to NoMi at the Park Hyatt Chicago where he took on the position of the NoMi Lounge and Garden manager. At NoMi Alan developed a progressive craft cocktail program for the hotel but more importantly, Alan was introduced to the man who would become his wine mentor, Master Sommelier Fernando Beteta. Fernando taught Alan how to truly taste wine and encouraged him to seriously study wine, eventually leading him to become a certified sommelier with The Court of Master Sommeliers.

Following Fernando’s lead, Alan took an opportunity to learn more about the wine industry as a sales guide for the pioneering wine distributor, Tenzing Wine and Spirits, where he worked with two other Master Sommeliers, Ken Fredrickson and Douglas Marello. There he got to meet wine makers and really understand the wine making process and the nuances of the wine business.

In 2012 Alan went back to restaurants joining the team at the James Beard Award winning The Purple Pig. There he found the perfect combination of food, wine, and cocktails served in an energetic and friendly environment. In 2017 Alan became the sommelier and beverage director and embraced the opportunity to take the already highly successful restaurant to new heights. In 2018 The Purple Pig was named one of America’s top 100 wine restaurants by Wine Enthusiast Magazine and was awarded Wine Spectator’s Best of Award of Excellence. In 2019 The World of Fine Wine honored The Purple Pig with the title “Best By-the-Glass Wine List Without Coravin in the World” for its annual World’s Best Wine Lists awards.

Alan’s boundless passion for wine, beer, and spirits drives him to continually pursue a lifelong journey for knowledge in the world of beverage and it is his great pleasure to share that knowledge with anyone who shares that passion.

Tasting includes: 

1 hour session with Alan Beasey, Certified Sommelier 

Guided tasting using the Deductive Tasting method

Tasting booklet

Wines not included.

Wines are additional, priced per location shipped. We can connect you after you book your time slot

We work with Argaux.com to ship wines to various states with a quality package and tracking.

Blind Tasting Kit (Select number of bottles)

2 wines $100, plus state tax and shipping

3 wines $125, plus state tax and shipping

4 wines $150, plus state tax and shipping

FILL OUT THE BOOKING ENQUIRY FORM