Alumni
Uncorking Success at Michelin-Starred Musket Room
Stella Martindale ’16
Stella Martindale ’16 has found her stride as the wine director at New York City’s Michelin-starred Musket Room, where her role encompasses far more than recommending the perfect pairing. As she puts it, she manages “all things wine,” from selecting and purchasing to storage and staff education.
Martindale discovered her love for the wine industry in college. After gaining hands-on experience in wine production and retail, she found her niche in the restaurant world.
“I really fell in love with restaurants when I realized the impact I have on the biggest moments in people’s lives,” she said. “I have gotten to be a part of some truly amazing moments, including graduations, engagements and birthdays.”
Despite her success, Martindale hasn’t been immune to the challenges women face in the wine industry. “I still get remarks about how people are so shocked I am a female sommelier,” she revealed. “I also find that staff are more likely to try and correct me than my male colleagues.” However, at Musket Room, with its all-female ownership and management team, Martindale has found an environment where inclusivity thrives. “I think the type of people you work for really resonates even down to the type of guests you have walking through the door,” she said.
When curating Musket Room’s wine list, Martindale focuses on farmers who are passionate about their craft. She aims to create a diverse, globally representative selection that highlights the best of each region while delivering good value.
“I really fell in love with restaurants when I realized the impact I have on the biggest moments in people’s lives.”
For those considering a career in food and beverage, Martindale’s advice is straightforward: Start at the bottom.
“I have worked every hourly front-of-the-house job in a restaurant,” she said. “I think because I have done this, I have a better understanding of how restaurants work and more respect for how the entire system works together.”
To aspiring sommeliers, Martindale encourages persistence: “Keep going,” she urged. “Guests can be mean, and days can be hard. I have had days when I leave in tears, convinced I know nothing about wine. I still show up the next day and talk about and serve wine.”
