Evan Turner

Oct 4, 2010   |   Wine Experts  

Evan Turner

For Evan Turner, it was his fascination of the art and science that is wine, coupled with the theatre of serving guests, that inspired him to become a sommelier. Now, as Branch Water Tavern’s managing partner and beverage director, Turner looks forward to broadening the breadth and depth of his beverage offerings.
“Every sommelier dreams of working on a list from the ground up.  Branch Water Tavern offers me that opportunity for the first time ever, not only for wines, but handcrafted beers and signature cocktails as well,” says Turner. The opportunity to partner with Executive Chef David Grossman was also a great draw for Turner. “He has tremendous talent and passion that will be exciting to be part of,” he says.
Prior to joining Branch Water Tavern, Turner served as beverage director at Gravitas, sommelier at *17 and The Strip House in downtown Houston, general manager at The Tasting Room at River Oaks, and wine director at Bank by Jean-George.
Having lived in four countries, eight states and five major cities before settling in Houston, the Norfolk, VA native has muddled, stirred, shaken and swirled all over the world, most notably New York where he served as wine director at Palladin and was greatly inspired by Chef Jean Louis Palladin.  “The man was very inspirational, a true genius.   It was a brilliant experience working for him,” recalls Turner.
Certified as a sommelier through the Court of Master Sommeliers, Turner will sit for his advanced levels in 2010.

For Evan Turner, it was his fascination of the art and science that is wine, coupled with the theatre of serving guests, that inspired him to become a sommelier. Now, as Branch Water Tavern’s managing partner and beverage director, Turner looks forward to broadening the breadth and depth of his beverage offerings.
“Every sommelier dreams of working on a list from the ground up.  Branch Water Tavern offers me that opportunity for the first time ever, not only for wines, but handcrafted beers and signature cocktails as well,” says Turner. The opportunity to partner with Executive Chef David Grossman was also a great draw for Turner. “He has tremendous talent and passion that will be exciting to be part of,” he says.
Prior to joining Branch Water Tavern, Turner served as beverage director at Gravitas, sommelier at *17 and The Strip House in downtown Houston, general manager at The Tasting Room at River Oaks, and wine director at Bank by Jean-George.
Having lived in four countries, eight states and five major cities before settling in Houston, the Norfolk, VA native has muddled, stirred, shaken and swirled all over the world, most notably New York where he served as wine director at Palladin and was greatly inspired by Chef Jean Louis Palladin.  “The man was very inspirational, a true genius.   It was a brilliant experience working for him,” recalls Turner.
Certified as a sommelier through the Court of Master Sommeliers, Turner will sit for his advanced levels shortly.