Fahara Zamorano’s childhood summers spent in Chilean wine country were the foundation for a life centered around wine. She arrived in the United States in 2000, but didn’t dive into the world of professional juice for 10 years. She eventually got into wine sales in Los Angeles and worked in restaurants while studying at the International Sommelier Guild, from which she received a level III certified diploma.
Zamorano’s pedigree is one that encompasses wine retail, distribution, and service in both Los Angeles and Chicago. She ran her own consulting business for private cellar management and events and was the head sommelier for Viviane, Terrine, and Faith & Flower for the Bombet Hospitality Group in L.A. Zamorano also worked a year at Alinea. It was there that she got wind of an opportunity with Chef Curtis Stone and his new Hollywood concept.
In 2016, Zamorano was the opening sommelier of Stone’s award-winning restaurant, Gwen. Her influence can be seen with the menu’s focus on Santa Barbara wines. While the restaurant’s list will expand to include lesser-known local producers and those from Australia and New Zealand, Zamorano is already hitting high notes. She was named to Zagat’s “30 Under 30” list in 2016 and was featured on the cover of Wine Enthusiast for her “Top 100 Wine List” of 2017.
