- Alumni; On Campus
When he graduated in May 2009 with a degree in hospitality management, John Trant knew he wanted to move to "a major destination" to launch his career.
"I thought a food capital would suit me best. Then I thought about wine," he says. "I didn't feel comfortable moving to France, so I thought Napa would be best."
John worked two full-time jobs, saved his money and, at the end of the summer, drove to California.
Several months later, he was working at Grgich Hills Estate, a $30 million-a-year, family owned winery in the Napa Valley, where he is now the tasting room manager.
He is responsible for daily retail sales and "experiences with guests," he says, ticking off a list of duties that includes opening and closing the winery, scheduling, organizing promotions, hiring and training staff, ordering supplies, and building relationships with guests and vendors.
He's also on a five-year professional development plan with the company.
"It's a constant pace of always learning, always being a student, trying to learn more," John says.
It's work that John loves, given his appreciation for food and wine and the chance to make a name for himself in a field where only 5 percent of tasting room managers are under 30 years old.
Looking back, John credits his professors and advisors for pointing him in the right direction.
"They really helped me out, challenged me," he says. "They said, 'If you want it, go get it!'"
