Thomas Cregan began his career as assistant sommelier at the Beacon Restaurant six years ago. Though he did at one point consider a career as a fiction writer, he realized the importance of wine while living in Paris as an undergraduate studying French civilization. A graduate of Brown University, Tom received an M.A. in French literature from Columbia University. His training during coursework at American Sommelier and his travels in France and Europe, have helped Cregan expand and deepen his wine knowledge and expertise.
Tom is the owner and beverage manager at Rouge et Blanc Restaurant on 48 MacDougal Street in NYC. The restaurant, originally christened Cinq à Sept, was renamed both for the wines of France and also in honor of the French author Stendhal and his seminal novel Le Rouge et le Noir.
Tom’s most memorable wine service experience was sabering a magnum of P. Gimmonet Blanc de Blanc at the restaurant’s opening for family, friends and the staff.