The BIN 36 Group has flipped the approach to dining and wine in Chicago on its head, first with BIN 36 ten years ago, and since with bin wine cafe, as well as their own line of BIN 36 wines produced in partnership with Hahn Estates. They've been recognized three years running by the James Beard Foundation for excellence in Wine Service, receiving similar accolades from Gourmet Magazine and Food and Wine.

Via this new platform, the boys will share their ideas and knowledge in food and wine, be it here in Chicago or travels abroad, always telling the story that's at the heart of their mantra:

DRINK WINE. LIVE WELL. HAVE FUN.

Recognized nationally for his knowledgeable, friendly and sympathetic approach to wine education, Brian has been featured across the map as one of America’s leading wine experts by O, The Oprah Magazine, GQ and Food & Wine magazine, as well as a regularly appearing speaker at the Aspen Food & Wine Classic. In 2009, Brian received his third consecutive James Beard Award nomination in the national Outstanding Wine Service category, spotlighting his commitment to making wine education and appreciation fun and approachable.

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John first started making a name for himself at Restaurant 101 and The Portman Hotel, both in San Francisco. He climbed the ranks fast and worked as Sous Chef under Chef Jan Birnbaum at Campton Place during the 1990s, until he finally took all that he'd learned and opened the critically acclaimed Socca, a 100-seat restaurant also in San Francsico. His path merged with the conception of BIN 36 after four years spent as the Exectuve Chef at the Jordan Winery in Sonoma.

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Prior to opening BIN 36, Dan worked with Levy Restaurants as manager of their acclaimed Spiaggia. Before moving to Chicago, Dan lived in New York where he worked for restaurant gurus Drew Nieporent and Danny Meyer. He spent time as a manager at Nieporent’s Tribecca Grill and in the kitchen at Meyer’s Union Square Café as both Tournant and Junior Sous Chef. In addition, he trained under Rowley Leigh at Kensington Place, the 1990 London Times “Restaurant of the Year.” Sachs is a graduate of both La Varenne, Ecole de Cuisine and Harvard College.