Brian Nicholas

Wine Director, Brian Nicholas is a Northern California native who has spent the last 12 years in the hospitality industry. He began his career as a busboy at the historic Slocum House Restaurant — an intimate, 100-seat restaurant tucked away in the quaint, Northern California town of Fair Oaks.

While finishing his degree in Media and Public Relations at San Jose State University, Brian joined the accomplished team at A.P. Stump's. There he had the opportunity to work with acclaimed Bay Area chefs, Jim Stump and Master Sommelir Randy Bertao. Under their guidance, Brian flourished and within a year had taken over the role of assistant manager. As assistant manager, Brian helped shape the restaurant's wine program and in late 2005 was asked to take over as Wine Director. Inspired by the guidance of Mr. Bertao, Brian continued to pursue his education in wine and was soon invited to lead the wine and service programs at Village California Bistro & Wine Bar. After 2 years at Village, he found himself with the unique opportunity to follow in his mentor's footsteps when he accepted the role of General Manager at Parcel 104.

Since taking the helm at Parcel 104, the restaurant has been recognized for its excellence in service by Zagat and OpenTable.com. It has continued to be listed among the best restaurants in the world for wine by Wine Spectator and remains one of the leaders of food and wine culture in the Silicon Valley. Brian is driven by his passion for service and believes that it must be personal and free of pretense. "Serving someone if the simplest way you can show someone that you care," he remarks, "I want our guests to feel cared for from the time they enter our doors until the moment they leave."

Brian's path to fine food and wine was no accident. He recalls serving his parents breakfast in bed when he was just 7 years old. "It was a bowl of cereal and some fruit," he confesses, "but I went to the trouble of finding a leaf of iceberg lettuce so I could dress the plate — that was my early attempt at fine dining." His love of wine can also be traced back to his parents and the countless trips to the tasting rooms of Napa, Sonoma and Mendocino. "I drank sparkling cider and stuffed my face with cheese and crackers," he laughs, "but to this day the smell of the barrel rooms — damp oak and dry red wine — is one of my strongest sensory memories."