WHAT'S YOUR ETHOS?

Ours,

Sharing hospitality, education, and community engagement through authentic food and beverage experiences.

THE TEAM

Growing up in the Finger Lakes wine region of upstate New York, Emily developed a love of wine early on in life. In 2010 she spent her first summer working in restaurants on Nantucket. The island is where she truly fell in love with hospitality.

Over the next twelve years, her passion only grew. Emily achieved both her certified and advanced degrees from the Court of Master Sommeliers and WSET. From Nantucket to Montana, Palm Beach and Santa Barbara, she found herself working in restaurants across the United States. She spent over six years running the multi-million-dollar wine program at Cru Oyster Bar, growing alongside some of the best in the business.

As co-owner of Pocomo Wine Co, Emily translated years of curating a loyal clientele, into a highly successful wine concierge and events business on Nantucket.

Emily is passionate about people and pairings.

EMILY DUSSEAU

Gracie found herself in wine by way of serendipity.

Thanks to the Hawthorn Bottle Shop in Montana, she made a transition from the occasional Franzia drinker to a deeply passionate student of wine - with advanced and certified degrees from both WSET and the Court of Master Sommeliers, respectively.

Gracie has a background in luxury restaurants and private clientele, having spent her formative years building and managing million-dollar programs at the Yellowstone Club. Her passion for great hospitality soon brought her to Nantucket shores. It’s here where she honed her skills, and met some incredibly important people (shown here on the left and right).

Following a successful year at the helm of Pocomo Wine Co. with Emily, Gracie is thrilled to expand into the world she loves most: restaurants with very, very, good wine.

GRACIE SCHADT

Zac has been working in the hospitality industry since his middle school days at the local roller skating rink. He has over twelve years of experience in the hospitality industry including bar management, wine program development, and staff training/oversight. He excels in cocktail creation, staff training, and employee motivation.

Zac honed his hospitality skills working in resort towns around the world including Nantucket, Jackson Hole, Kuai, Alta, and New Zealand.

Making memories is what Zac is all about. His positivity is contagious, just sit at the bar for five minutes, you’ll leave a little bit lighter.

From Bud Light to Cristal, he's got it all.

ZACHARY HOTTER