Reserve GR has named Brandon Joldersma as its new Sommelier and Manager.
Brandon says his interest in the culinary world was first piqued when he was waiting tables at Alpenrose in Holland.
“I've always loved food, but getting on the other side of the table turned me on to how quality service – as well as a quality product – hugely impact the dining experience and how wine plays an important role in complimenting and enhancing a meal,” says Brandon.
From there, Brandon took on the role of Assistant General Manager and Sommelier at Butch’s Dry Dock, also in Holland. The restaurant, which holds a prestigious “Best of Award of Excellence” ranking from Wine Spectator, (something only 788 restaurants in the country currently have), was where Brandon says he dove head-first into the wine scene.
“As I immersed myself in the restaurant world, my passion for the industry became fully realized,” he says. “I’ve never bothered to come up for air since.”
In addition to his managerial duties at Butch’s, Brandon was in charge of the purchasing, inventory and sales of an 800 bottle retail selection, as well as continuously updating and seasonally developing an 18-bottle pour list and a 120-bottle reserve list.
Brandon now brings his passion and knowledge of wine and the world of culinary experiences to Reserve.
“I am proud to be here at Reserve, amongst people who feel the same as I do about food and wine."
In March of this year, Brandon passed his first level sommelier exam through the Court of Masters. He hopes to be certified in the fall.
Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting.