Josh Wesson

Once a respected and award-winning sommelier who reveled in the extravagance of princely pours, Josh now sips from the cups of carpenters in his never-ending quest for deliciousness and drinkability.

Co-founder of Best Cellars (and Jet Blue’s first wine captain), Josh also works with companies such as Red Farm, Starr Events and Alain Ducasse Formation & Conseil in their pursuit of great wine and food experiences.

In late 2012, he debuted the retail concept, Best Bottles, on the Upper West Side of Manhattan. In February of 2016, Josh opened Suprema Provisions, a market, salumeria, wine bar and restaurant in the West Village devoted to all things delectable.

Josh is a featured speaker at many wine & food events across the country, and has authored a number of highly praised books, including “Red Wine with Fish” and “Wine & Food: A New Look at Flavor” — both published by Simon & Schuster. He is also a commentator on NPR/Public Radio International’s The Splendid Table.

Josh likes thin-crust pizza, negronis made with amaro, and long walks on any beach not on Staten Island. Most mornings, you can find him hanging out at Bluestone Lane on 80th and Amsterdam, reading The New York Post while sipping a cortado. Best to give him a wide berth until he finishes Page Six.