OUR BOARD

“Find what you love and let it kill you” is the famous quote wrapped around a global knife tattooed on Ikimi’s back. Destined to be a lawyer to help her Brooklyn community, Ikimi ended up in culinary school by accident. Securing her first job at the World Trade Center Marriott as a silver polisher was a humbling and knowledgable experience. Ikimi attended Johnson & Wales University, and after graduation utilized her time traveling the world studying culture through food. Upon her return to the states, she was the youngest & first woman to complete the Marriott & Ritz Carlton management training program. Her career led her to lead culinary and management teams at sports organizations, restaurant groups, and prestigious educational institutions. After leading the culinary team on Capitol Hill, through the largest sustainable food initiative, Ikimi rediscovered her passion to mentor the next generation. In August 2017, in conjunction with Lifeworks Restaurant Group, she designed and opened LEO MKT, a food hall in Washington, DC, focusing on cuisines around the world. Known for her ability to create managers, lead large teams, encourage the growth of women, and minorities in the business, she hasn’t stopped yet. Chef, restaurateur, writer, nonprofit executive, and inspiration. “When there is no room for me at the table, I usually stand on the table.”

With an American mother and French father, Jeremy Seysses grew up in Burgundy in a bilingual household. He attended primary school in Morey St Denis, secondary school in Dijon and England, and then studied Biology at University College, Oxford. He was president of the Oxford wine circle and an active member of the blind tasting team. In 1998, he returned to Burgundy to study Vine Sciences at the Université de Bourgogne. At the end of his studies in Dijon, he interned at the Robert Mondavi Winery in Napa, and met a California intern, Diana Snowden. They were married in 2005. In 2000, Jeremy had begun working full-time for his family’s domaine in Burgundy, Domaine Dujac, which he runs today along with his wife, and his brother Alec. His father Jacques, who created the estate in 1968, remains present in the winery where winemaking is a family affair. Jeremy also helps run Triennes, the Seysses family’s joint-venture in Provence. He and his wife Diana Seysses live in Nuits-Saint-Georges with their two sons.

Jeremy became involved with the Roots Fund in June of 2020 after contacting his friend Carlton McCoy, as he became increasingly aware of the many barriers that people of color and especially Black people are faced with throughout their lives, and how this harsh inequality is experienced directly in his own industry.

One of Jeremy’s biggest joys in the wine profession is the power of wine to bring people together and foster connection. He sees real value in this ability. Everyone should feel welcomed into the big family that we find in wine. Working with the Roots Fund, Jeremy is determined to work towards equality and opportunity so that all people have a chance to follow their passions and to fulfill that of which they are capable.

Santosh Varghese is Director of Client Services at Fida Wine, the direct-to-consumer arm of VINTUS, a leading national fine wine importer. After spending several years in investment banking in London and New York, Santosh decided to make the shift to the wine and hospitality industry. Upon completing the Accelerated Wine and Beverage Program at The Culinary Institute of America at Greystone, he became a certified sommelier. Following this, he spent three years as a Wine Specialist and Marketing and Public Relations Manager at Zachys Wine Auctions before moving to importing and DTC at VINTUS. He now works directly with private wine collectors around the country offering highly collectible and rare wines from around the world.

Carlton McCoy Jr. earned the title of Master Sommelier in 2013 at just 28 years old. He was one of the youngest people and the second African American to earn this prestigious title. Carlton worked in revered institutions such as Thomas Keller’s Per Se, Marcus Samuelsson’s Aquavit, Tom Colicchio’s Craft Steak in New York and most recently as Wine Director at The Little Nell in Aspen before being named President and CEO of Heitz Cellar in December 2018. To Carlton, Heitz Cellar represents a very particular style of Napa wines: ones that speak to an earlier era in California winemaking. His vision will highlight the winery’s consistent focus on remaining true to its elegant, pure style. “There has to be reverence when it comes to these older brands that create the greatest wines in the country,” he states. “It is fortunate that the Heitz family believed in that style and didn’t change it over the years. It makes the wines the unique experience that they are.” Recently, Carlton became the managing partner of Lawrence Estates.