colin alevras started his career at manhattan’s petrossian restaurant, where he rotated through all the stations in his two-year stint. after helping open onieal’s grand street, colin moved to paris to work at the three-star michelin restaurant, arpege in 1996. upon his return to nyc, colin worked at verbena, as the chef to the canadian ambassador of the united nations, and as a food designer. in 1999, he opened the tasting room with his wife renee, and, almost a decade later, the couple closed their restaurants to embark on new adventures. moving full time to the beverage world, colin built the beverage program at dbgb for chef daniel boulud. in early 2010, he joined team momofuku as beverage director.