Anne Becerra

Anne Becerra is still shocked that she’s been able to turn her love for great beer into a career.  She was the first female Certified Cicerone in NYC and has been at the helm of some of the best beer bars and restaurants in Manhattan for over 13 years.  With incredible attention to detail she’s created strategic beer and beverage programs, personalized training curricula, and built long term industry relationships that she uses to help foster a positive and professional culture in every project she takes on. 

In 2019, she was named one of FSR Magazine’s “32 Restaurant Stars on the Rise,” and is not only enthusiastic about great beer, but the people and community that surrounds it. With a strong focus on hospitality and storytelling, she believes the best part about beer is sharing it.

In addition to her work in the bar and restaurant industry, Anne also has her hands in several other parts of the beer business. In 2023 she launched and “Quenched” – a line of beer centric gifts, products and experiences. She has written for Serious Eats and Martha Stewart Living, and has been featured in The New York Times, CNN, The Rachael Ray Show, Food and Wine, TIME Magazine, Forbes, Marie Claire, NBC, Wall Street Journal, Viceland and countless others.  She’s a regular guest on Sirius XM, and was the seasonal co-host on Beer Sessions Radio on the Heritage Radio Network.  Anne regularly curates and hosts dinners, tastings, and classes across the country, has helped organize major festivals and events, and has conducted seminars at The Women’s Chef and Restaurateur Conference, Tales of the Cocktail, Glamour’s Women of the Year Summit, the Culinary Institute of America, and Food and Wine Classic in Aspen, amongst others.  She’s also frequently a beer judge for multiple state and national competitions. 

With a true passion for people and great conversation, she has traveled around the world visiting countless breweries and continually uses her platforms to promote and support the hospitality community, healthy living, and sustainable practices.