Camerata at Paulie’s Welcomes New General Manager

 

Camerata at Paulie’s a wine bar in Houston, welcomed General Manager Chris Poldoian to its roster of knowledgeable sommeliers. Since opening in 2013 in the Montrose neighborhood, Camerata has served as a meeting place for wine novices and experts alike to enjoy, discover and learn.

“I am proud of the growing team and ever-evolving wine list at Camerata,” owner Paul Petronella says. “Chris’s vast understanding of the hospitality industry in addition to his experience makes him a welcome asset to the Camerata team.”

Poldoian is a certified sommelier and a member of the Houston Sommelier Association. In his position at Camerata, he brings experience in the Houston market and a vast understanding for the hospitality industry. After spending a harvest in Spain, wine experts and novices can expect small producers in Spain from Jerez and Rioja to grace the menu from the proudly traditional to the avant-garde.

Poldoian joins Camerata's knowledgeable staff that collectively shares over 30 years of experience in the wine and hospitality industry. Bringing together professionals from all over the country and supporting sustainable, family-run wineries, Camerata’s extensive wine list and quality service standards make it one of the top wine bars in the country.

A native of Boston, Poldoian’s resume includes all facets of the industry from back of the house experience at Lambert’s Cove Inn and Cakes by Liz kitchens, both in Martha’s Vineyard, and various positions with the Hillstone Restaurant Group in both California and Texas. From manager-in-training to his rise to beverage manager, he was responsible for budgeting and inventory, reconstructing bar programs to increase profitability, educating staff and much more.

Camerata is open daily from 4 p.m. to 2 a.m. serving delicious beverages complemented by a thoughtful food menu curated by seasoned chef Erin Smith with favorites remaining from former employee, Felipe Riccio.      

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment