Who’s Behind the Heart & Soul of American Craft Spirits?
The founders of American Craft Spirits are passionate lovers of food and wine, and have traveled the
world to experience the good, the bad and the amazing in the world of wine and spirits! Though
highly focused on California wines, the founders of “ACS” have developed a knack for choosing the
very best wines and food through experience, a passion for excellence, and a deep desire to
experience the best things in life; and Food & Wine stand heads and tails above all else to the
founders of American Craft Spirits!
Executive Chef, Entrepreneur & Hospitality Expert – Steven Roberts
Steven Roberts is a certified executive chef, professionally trained hospitality expert and has created
menus and food and wine pairings, dinners and events around the world!
From receiving honors from the Chaîne des Rôtisseurs, the American Culinary Federation as well as
being a cookbook co-author, a guest on the TV Food Network, and receiving accolades from Food
& Wine magazine, Steven has more than 25 years experience in all facets of all things gastronomique.
Steven has appeared on Fox News, the Today show and several local television food and wine
segments as an expert in his field. Steven remains an expert in his field, a high-profile consultant in
the industry and is constantly researching the industry for innovations, trends and world-class
products in food and wine industry!
Wine Enthusiast, Entrepreneur & Food & Wine Evangelist – Tony Roberts
Tony traveled the world at a very young age while in the military and through spending time in
countries all around the world, he not only developed a passion for food and wine, but a keen and
innate sense of wine and spirits quality, but a pallet that sets him apart from most.
If it’s true that expertise in any endeavor requires 10,000 hours of experience and repetition, Tony is
indeed an expert in his own right! A lover of life, the finer things in life, and a desire to look at wines
and spirits not only from a flavor and quality perspective, but a cultural and historical perspective
make Tony a diverse and multi-dimensional enthusiast and student within the food and wine