Prior to his joining Roblar Winery as Tasting Room Manager, Billy was a multi-award winning journalist working for numerous prestige publications, including the Los Angeles Times. Perhaps that explains why his presentations in the tasting room are always peppered with witty stories that animate the lifestyles of the grapes and about the vinification process which he utilizes to help educate guests in a fun and comedic way. Billy later discovered that he had a real passion for wine and decided to pursue a career in the wine industry. He began at Curtis Winery where he perfected his “grape story telling” skills in the tasting room. When he’s not at the winery, Billy enjoys world travels or sipping wine in his hammock on his Santa Ynez Valley ranch.
Laurence Hauben, Executive Chef
Born and raised in France to a family of food and wine lovers, Laurence has been ingrained and fascinated with both since a very early age. She began cooking at age seven and started advocating for fresh, local, seasonal foods long before they became fashionable. A resident of Santa Barbara since 1983, Laurence was the Food Editor for the Santa Barbara Independent for over a decade, directed the Santa Barbara Certified Farmers Market Association, and led the Santa Barbara chapter of Slow Food. No aspect of food production in our area is secret from her and she delights in creating seasonal menus that showcase the deliciousness of Roblar’s wines for your pleasure.
Bryan Davison, Director of Winemaking
With a focus on the creation of high quality, limited production lots, Bryan Davison’s wines highlight the special flavor of the grape varietal, while maintaining balance and elegance in the wines. Bryan’s credits include Martin Ray, Chateau St. Jean, and Roblar’s sister winery, Michel-Schlumberger, in Sonoma County’s Dry Creek Valley.