Hunter Hammett, B.A. 2002

Hunter Hammett, B.A. English, concentration in Studio Art, 2002 

His UD education gave him a grounding in literature, culture, and the study of beautiful particulars.  Additionally, it afforded him the remarkable experience of traveling and studying abroad, inspiring in him a passion for fine food and wine, and his subsequent dedication to enology and gastronomy. Hunter Hammett

Hammett's knowledge, eloquence, and discriminating palate led to his being hired as a sommelier at the Mansion on Turtle Creek, at Fearings, The Ritz-Carlton, Dallas, and as the Wine Director at The Fairmont Dallas.  During this time, he served as a judge for The Dallas Morning News and Lone Star International Wine Competitions, proctored several wine examinations through the Society of Wine Educators, and shaped by his English degree frequently contributes to several publications, including The Dallas Morning News Wine Panel, Texas Monthly, and Sommelier Journal.  His acclaimed Wine Spectator accredited Wine List won words of praise from restaurant critic Leslie Brenner: Sommelier Hunter Hammett is a champion of Texas wines, and his list is one of Dallas most compelling (The Dallas Morning News, Dec. 14, 2011).

Now, Hammett has begun a new position: Lead Sommelier at the Michelin-starred Farmhouse Inn Restaurant, Russian River Valley, in the heart of California's wine country.

As a liberal arts student at UD, I was given the freedom to explore the world and its cultures.  Great professors in my first years at UD, such as Dr. Eileen Gregory, Dr. Eugene Curtsinger, and Dr. Raymond DiLorenzo, deeply influenced how I read today.  Later on, professors such as Dr. Debra Romanick Baldwin and Dr. Gregory Roper coaxed out of me the importance of creativity, organization and articulation of thought which has tenfold translated into my current success as I work closely with chef and staff, conduct wine pairings, and ensure the finest enjoyment for our guests.

Hammett continues to enjoy travel and learning from other cultures, cuisines and viticulture, and has recently traveled to the Island of Madeira where he tasted vintages dating back to the 1850s. 

Being a sommelier is an amazing and enriching profession which encompasses history, geography, literature, and the arts including rhetoric.  It was UD that put my aspirations within reach.

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