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Nicole Kosta

Direct Sales and Hospitality Manager


HQ Phone:  (707) 823-3887

Direct Phone: (707) ***-****direct phone

Email: n***@***.com


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825 Gravenstein Hwy.N. Suite 3

Sebastopol, California,95472

United States

Company Description

At Dutton-Goldfield, our mission is to produce distinctive wines that display the brightness of fruit, complexity, structure and balance that are reflective of our cool coastal home. We focus primarily on Pinot Noir and Chardonnay, with a bit of Syrah, Zinfand...more

Background Information

Employment History

Partner and Director of Hospitality, Sales and Marketing

Satyre Wines



Manager, Wine Program



P.F. Chang's-known

Events and Beverage Director

Mandarin Oriental

Wine Director and Opening Manager

Fleming's Prime Steakhouse and Wine Bar

Wine Director

Fleming’s Prime Steakhouse

Web References(33 Total References)

Summer 2014 Newsletter

www.duttongoldfield.com [cached]

We are excited to have lured Nicole Kosta from the Mandarin Oriental in San Francisco over to our team at DG!
Nicole joined us in April as our Direct Sales and Hospitality Manager, responsible for all aspects of our Direct to Consumer business, from the visitor experience and sales in our tasting room, to being our brand ambassador in the community, to expanding our network in California and across the country. Nicole was born in Adelaide, Australia, not too far from renowned wine regions Barossa Valley and McLaren Vale. Becoming passionate about wine there in the heart of wine country, her training and interest grew while working in fine dining and premier client events at the Adelaide Casino. She graduated from University of Adelaide, with a degree in organic chemistry, but being too energetic to work as a scientist in a laboratory, she found herself back in the hospitality industry. Working under Master Sommelier Madeline Triffon in Detroit, she studied and obtained her Certification from the Court of Master Sommeliers. Her outstanding dedication to her wine programs, accolades and awards, wine education, and inspiration of not only her staff but a regular following of wine advocates got her noticed. She was immediately sought after and recommended to come to the Forbes Five-Star Mandarin Oriental Hotel in San Francisco. As Beverage & Events Director at the hotel she raised the wine program to be a Wine Spectator Best of Award of Excellence award winner. In her new role at Dutton-Goldfield Winery she hopes to bring the intricacies of luxury hospitality to the tasting room experience and continue to educate and grow her following of passionate wine lovers. "The Sonoma Coast has always been one of my favorite wine regions for its amazing diversity of terroir and ability to make superior cool climate pinot noir, of which I am a collector, so working for Dutton-Goldfield Winery was a natural and easy choice to expand my business knowledge and passion to the winery side." "We've known and respected Nicole for years, and are thrilled to have her on our team," says Dan Goldfield. Please join us in welcoming Nicole to DG! Nicole has been busy document life at DG through videos in the vineyards and winery, and posting them on our Facebook page.

Silks Restaurant Fact Sheet

www.mandarinoriental.com [cached]

Nicole Kosta
Restaurant Designer

Dutton-Goldfield Winery - Tasting Options

www.duttongoldfield.com [cached]

Tastings are customized for each group with our winery Sommelier, Nicole Kosta.
Please call Nicole at 707.823.3887 or email nicole@duttongoldfield.com for details and pricing.


Having grown up in Adelaide, Australia, a region where vineyards tendril through the land, Nicole Kosta, Sommelier and Director of Food and Beverage at the Mandarin Oriental in San Francisco, has become metaphorically intoxicated by the tannic elixirs derived from the spherical little fruit known as the grape.
Kosta, a former world-champion dancer and scientist, took fair advantage of her stomping grounds. Daylong fishing trips were a prominent part of Kosta's life. She and her father would often come home with a menagerie of finned dinner options. "Between my two sisters, myself, my mother, and even the parakeet and the dog (I think), my poor father was surrounded by females," the spry South Australian snickers. "I think I was inclined to be a bit of a tomboy because of that." salonsquare During one summer outing, Kosta and a friend embarked on a fishing trip that resulted in catching 60 fish. "We ate every one! Mom cleaned them and dad grilled them. It was the best summer," recalls Kosta. With a spatula in one hand, a glass of sparkling Shiraz in the other, and calamari on the barbie, Mr. Kosta is the quintessential Aussie father-hosting barbeques, from quaint gatherings, to grand affairs that include nearby cousins and neighbors. "We grill for pretty much any occasion, year-round," admits Kosta. "Dad would even grill under the veranda if it rained." Kosta's parents, though not connoisseurs, have always had an appreciation for wine. Where Kosta's dad enjoys Shiraz-cabernet blends, her mother enjoys dry Riesling or chardonnay, and has "an affinity for bubbles" (sparkling wine). The image of Bubbles from Finding Nemo, who's fascination is with, well … bubbles … comes to mind. Kosta, herself revels in Semillon from Hunter Valley or Adelaide Hills. Having developed an infatuation with America while travelling for dance competitions, Kosta utilized her career as an avenue to come back after college, accepting a job as a research scientist. However, Kosta found the sterility of the lab environment countered her earlier, more fruitful experiences so much that she made an about face in her career, becoming a restaurant manager for a restaurant in Nebraska. She later moved to Cleveland, Ohio to become the manager at P.F. Chang's-known for their extensive wine program, offering more than 50 wines by the glass-and from there, began developing her wine palate. She went on to work in Detroit, Michigan under Master Sommelier Madeline Triffon, and never looked back. Kosta is now excited about Mandarin Oriental's wine program. From their offering of biodynamic (holistically organic) wines that complement the Mandarin's eco-centric attitude, to their international selection of 700 wines, pairing options for the Asian-influenced faire at Silks are endless. Due to Kosta's penchant for libations from our northern Sonoma coast, it's no surprise that when Mandarin Oriental began making its own wine label, they employed Hirsch Vineyards for the task. "They made our '09 Pinot Noir, Ngima's Cuvee," says Kosta, liberating a higher octave from her throat. Kosta's accent yields to the sharp edges of California colloquialism as she weaves a few Australian curves through her inflections. "For St. Patrick's Day, the Mandarin hosted a 'green' tasting where we served organic, sustainable wines. In April, we are hosting an organic wine dinner." Appropriated by friends as "Principle Wine Provider," Kosta's personal wine collection is vast-her abode is overrun by a libational anthology: bottles perched atop kitchen counters and cabinets, and having made Tetris-like homes in the overflowing wine fridges. "Life is about learning and mentoring," says Kosta.

iRiS Software Systems » Customers using iRiS apps

www.irisapps.com [cached]

Nicole Kosta, Director of Food & Beverage

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