Lettuce Women in Wine are Crushing It
Raise a glass to these spectacular somms
In honor of Women’s History Month, let’s have a toast to the Lettuce women in wine! These leading ladies are breaking barriers and paving the way for the next generation. From sommeliers to wine directors, get to know some of these incredible women, their favorite wines, and their advice for aspiring wine professionals.
Check out these worldly wine experiences at a Lettuce restaurant near you.
Meet Kathleen Hawkins, Wine Director at the St. Regis Chicago for Miru and Tre Dita, who has been a sommelier for 15 years. For Kat, the world of wine offers endless opportunities for learning and growth because wine is ever evolving. Running two very different wine and sake programs allows for a huge level of diversity in the menu selections and pairings. From Miru, a favorite is the Kojimaya, “Untitled”, Cedar Barrel Aged Sake which is perfect with savory dishes like the Miso Black Cod. From Tre Dita, Italian white wines are the standout and the Elena Walch “Beyond the Clouds” white blend is not to be missed!
Next up is Katie Wilkinson, a sommelier at RPM Seafood. For Katie, the intellectual challenge and growth opportunities in a restaurant setting drew her to become a sommelier. Her go-to wine? Any Agrapart et Fils Champagne. Katie’s advice is to surround yourself with inspiring women in professional wine roles. She says when she began her career at Lettuce, joining the strong female team at RPM Restaurants was a “see it to be it” moment that allowed her to visualize what was possible and how to achieve it.
Another leading lady with RPM Restaurants talented team of wine pros is Lindsey Becker-Schwartz, Wine Director at RPM Seafood. Post graduation, Lindsey’s return to Chicago saw her working for a hedge fund while also contributing to the food blog Serious Eats. The blog experience ignited her passion for food and hospitality. Her journey ultimately brought her to RPM Seafood, where she now serves as the Wine Director. She credits her varied experiences with earning Le Best Somm 2021, a prestigious recognition bestowed upon outstanding sommeliers who excel in the art of wine service and knowledge. Next time you see her in the dining room at RPM Seafood, be sure to ask for a pour of her favorite vino, Chablis.
Lexie Iglesia, at RPM Italian in D.C., is a certified sommelier through the Court of Master Sommeliers and holds a WSET Level 3 certification. After graduating from Haverford College in 2021, where she studied French, art, and history, Lexie moved to Washington, D.C. to pursue a career in hospitality. She began at the Michelin-starred Rose’s Luxury, then joined Reverie, Johnny Spero’s acclaimed Michelin-starred restaurant, as a sommelier, where she spent the past few years refining her craft before joining the team at RPM Italian.
Daisy Siders is a Certified Sommelier (CMS Level 2) and a 4.0 GPA graduate of the Culinary Institute of America. She began her career in the kitchen as a Chef de Partie at the Michelin-starred L’Appart NYC before transitioning to the cellar at Bern’s Steak House, where she managed one of the world’s largest private wine collections. Now a sommelier at RPM Italian – Chicago, Daisy combines her elite culinary pedigree with a deep expertise in rare, large-format selections. Recently, Daisy has recently fallen in love with Barolo; the structure, the tension, and the romance of Nebbiolo. She’s especially drawn to terroir-driven, grower-focused programs with strong Old World foundations, and thoughtful food pairings. Daisy loves wines that are elegant, expressive, and just a little glamorous — bottles that bring energy to the table the moment they’re poured!
Ting Ting Shi is the Lead Sommelier at Miru, where she treats wine like a good story — one that connects guests to producers, places, and people, wherever they are on their journey. With mentorship from Wine Director Kat Hawkins, she dove deep into wine and sake through Miru’s extensive training, working her way from server to sommelier in just over a year. Drawn to wine for its history, craft, and constant learning opportunities, Ting loves that there’s no finish line — just more bottles to open and more stories to tell.
Sarah Wurz is a sommelier and server at Joe’s Seafood, Prime Steak & Stone Crab in Chicago. Sarah started bartending with Lettuce 18 years ago, not realizing she was a sommelier at heart. Her “fun hostess” and “book worm” personalities combined and she went and got certified with CMS. Most recently, she has earned her WSET Level 3 Award in Wines, an advanced-level, industry-recognized certification! Introducing someone to a new spirit, cocktail, or wine is the joy she gets from the job. Finding those is the joy she gets from life. Pro Tip: If you’re worried about how to pair your dinner and your wine, remember that the best pairing you can make is the one you enjoy.
Prior to joining The Oakville Grill & Cellar team this past year, Emma Higgins was the Beverage Director for a local wine bar in Andersonville for four years. During that time, she received her Level III Sommelier certification at Kendall College’s Wine Professional Program. Emma has been in the hospitality and restaurants for a decade, working as a barista to a prep cook in Saint Paul, Minnesota, a Maitre d’ at a bistro in New York City. Emma’s love of wine and desire to learn more about the craft came from watching her parents enjoy a glass with dinner every night. She believes that wine can be a powerful point of connection and joy for people, and she loves bringing approachability to wine.
Let’s raise a glass and cheers to these super somms! Remember, there’s plenty of room at the table for all to succeed.
