Fusing wide-ranging wine knowledge with extensive customer service spanning over three decades, Terri Baldwin is at the forefront with her wine program. At the iconic Bernards Inn, Terri has found the perfect home to practice her creative and personalized approach to wine and food.
Terri’s philosophy is simple: obtain as much knowledge as possible about food, wine and spirits from tastings, traveling, reading, and meeting hospitality professionals, in order to pass this information along to our staff and guests. She is committed to creating the most enjoyable and memorable dining experience possible at The Bernards Inn and has been delivering on that promise for 23 years.
Terri’s interest in food was sparked at a young age and she went to work in restaurants as a teenager. But her passion for wine, and thirst to learn everything she could about it, came when she went to work at The Bernards Inn in 1992. She was exposed to some of the finest wines in the world and it was a notable wine distributor who recognized Terri’s gifted palate. She enrolled in the Sommelier Society of America School in New York in 1998 and immersed herself in everything wine.
Under the tutelage of Master Sommelier, Andrea Immer, Terri excelled and graduated at the top of her class in both wine and spirits. Immer did more than help educate and fuel and Terri’s passion for wine, she also inspired Terri as a woman in an industry dominated by men.
Fast-forward 17 years, and The Bernards Inn now boasts one of top wine programs in the world. Under Terri’s direction, the wine collection has grown from a few hundred bottles to 1,500 selections--with a very popular offering of 60 wines by the glass. The restaurant has earned Wine Spectator’s “Best of Award of Excellence” for 16 consecutive years and garnered the distinction of having one of the best global wine lists by World of Fine Wine Magazine, a London-based periodical, for two years in a row.
As Wine Director and Sommelier, Terri heightens Chef Corey W. Heyer’s cuisine with impressive wine selections. Terri’s extensive knowledge of food preparation and ingredients enables her to suggest wines that enhance the flavors of both the wine and food. She believes in the pairing of food and wine for the ultimate dining experience and enjoys educating her customers without pomp or pretense.
Terri has been recognized in the Chalk Hill Sommelier Guide, a national publication featuring Sommeliers from across the United States. The New Jersey Restaurant Association named her the Most Valued Restaurant Employee of the Year. American Express awarded her with the Outstanding Service Award while Forbes Magazine recognized her for Outstanding Performance in Customer Service. Terri was honored by Sante Magazine as the first recipient of its Service Professional Award, which honors individuals who attain a high level of professional achievement in food, wine and spirits service, and was invited to judge the Sante Magazine Hospitality Awards.
Terri has been featured in such publications as: Wine & Spirits, Food & Wine, World of Fine Wine, Garden State Woman, New Jersey Countryside, New Jersey Life Magazine, Restaurant Business, and Zagat’s “…superb service, to an incredible wine list, backed by a knowledgeable sommelier…” As quoted by food critics and writers “…wonderful, knowledgeable, unpretentious sommelier…”
Terri is a member of the Chaine des Rotisseurs as a Professional du Vin La Ordre Mondial Gourmets and The Society of Wine Educators.