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The Wine and Food Foundation of Texas prides itself on delivering the highest caliber instructors for all of our classes and tastings. Central to our mission is elevating your appreciation of food and wine, and our instructors help us do just that.
We invite you to come and be led by these esteemed wine and food experts as you sip, eat and have fun!
DEVON BROGLIE
 A graduate of Duke University, Devon packed his bags in 2000 and headed to Spain where he worked for Costers del Siurana in Priorat. Upon returning to the United States he began his career at Whole Foods Market. He was a Wine Specialist in, North Carolina, New Mexico, and Dallas, Texas before moving to Austin to become the Wine and Beer Team Leader for the Landmark Whole Foods Market location. Now he works for the Southwest Regional Specialty Team coordinating Wine and Beer programming for 18 stores. Devon was awarded the title "Texas' Best Sommelier 2006" by the Texas Sommelier Association and in April 2007 he passed the Advanced Exam of the Court of Master Sommeliers.
“Working with the Wine and Food Foundation continues to be an immensely rewarding experience! The help and camaraderie of the Foundation has been invaluable on my quest to become a Master Sommelier and I really enjoy giving back by volunteering for events and classes.”
JANE NICKLES
 Award-winning wine educator Jane A. Nickles, MBA, has been teaching at the Texas Culinary Academy for over twelve years. She is author of WineSpeak 101, and a wine columnist for Eat and Drink Austin Magazine, and for the website "The Texas Wine and Food Gourmet". Her seminar, “WineSpeak 101,” has been named a “Best Bet” by the Austin-American Statesman and presented well over 100 times.
In 2007, “Miss Jane,” was honored by being named the Career Education Corporation “Educator of the Year”, from a field of over 90 colleges and 6,000 faculty members. She currently holds both the “Certified Specialist of Wine” and “Certified Food and Beverage Executive” designations. Awards include being named the “Ultimate Culinary Educator” in 2009 by the Food Educator’s Learning Community and “Educator of the Year” in 2007 by Career Education Corporation.
CRAIG COLLINS
 Craig fell in love with wine at Messina Hof winery where he worked while attending Texas A&M University. With a working knowledge of winery operations, he moved to Houston to work as a sales rep for Glazers Distributing. After 3 years in Houston, he was hired by Prestige Wine Cellars and now manages their Central Texas sales force.
Craig has passed the Advanced Sommeliers exam through the Court of Master Sommeliers, has received his Advanced Certification through the Wine and Spirit Education Trust and placed second at the 2006 Texas Best Sommelier competition.
MARK SAYRE
 Born and raised in Houston, Sayre moved to Austin in 2000 to work as a waiter for the Westwood Country Club. Within four years, Mark’s hard work and passion for wine propelled him to a position overseeing the food and wine program at the well-known country club. Sayre stayed at Westwood an additional three years before leaving to develop and lead the wine program at TRIO in March 2007. Sayre earned the prestigious title of “Texas’ Best Sommelier” in 2007.
MICHAEL VILIM
 A past president of The Wine & Food Foundation of Texas and widely regarded as one of the top wine authorities in Texas, Vilim is the owner of Mirabelle restaurant in north Austin. A native of San Antonio and graduate of Trinity University in Philosophy and Theatre, Vilim has more than 25 years experience in the wine and restaurant business. His past stints include serving as a General Manager at Brio and as Sommelier at the Four Seasons Hotel Austin. His latest endeavor ‘Streat’ features global street cuisine is set to open in 2010.
KEVIN QUINN
 Chef Kevin Quinn has been the culinary department chair at Texas Culinary Academy since January of 2003. He has a long and accomplished career as a Chef and educator, having worked as an Executive Chef for the Gotham City Restaurant Group in New York, Chez Memere in New Jersey and the Barr Mansion in Austin. With his Associates in Occupational Studies and Culinary Arts from the Culinary Institute of America, Chef Quinn has over two decades in the industry. Also on his list of accomplishments is the creation of the all-ages friendly interactive Team Cuisine classes. This very popular class offered a hands-on opportunity to cook (and eat) a full menu in a fun, small group setting. The class is often utilized for corporations to encourage team-building and it is also offered to Wine & Food Foundation members.
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