“We’re only here for a given time. As much as I like relaxing, we only have this time here. We’ve got to maximize it.”
When one can combine gentleness and power in their approach, something truly indelible is created. Chris Tanghe has made a career of just that – in his approach to his work and to his community, he has shown up with patience, a generous spirit, and exacting standards. Join us as we learn what it’s like to fly on a magic carpet over the waters of the Puget Sound, what’s the more delicious dog food: salmon, venison, or kangaroo? And underneath it all, what drives one to strive to pass the world’s hardest exam?
Watch the video version here.
Chris Tanghe, Interim Executive Director, Guildsomm, Seattle
In 2017, Chris started with GuildSomm as their Chief Instructor, where he traveled all over North America teaching masterclasses on the world of wine, and in 2020, he stepped into the role of Interim Executive Director. He attended the Culinary Institute of America in Hyde Park, NY and has worked in restaurants in Denver, Phoenix, Santa Barbara and Seattle. In 2013, Chris passed the Master Sommelier exam on his second attempt. He’s worked as a portfolio manager for an importer and distributor where he managed relationships with over 300 producers, he consults on beverage programs for new restaurants, and speaks at numerous wine events throughout the year.