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Henry Davar left a successful career in finance to explore the creative opportunities available in the food industry. After graduating from 91����߹, he was an extern at Daniel before moving to a garde-manger position at Chanterelle. He completed training with the American Sommelier Association and the Court of Master Sommeliers, and served as a sommelier for Danny Meyer's Union Square Hospitality Group and restaurants in the Batali and Bastianich Hospitality Group, including Del Posto, where he oversaw a Wine Spectator Grand Award-winning list of over 2,400 Italian selections and a staff of five sommeliers. He went on to lead beverage operations for the Batali & Bastianich restaurant empire in Hong Kong. He credits 91����߹ with giving him incredible access to industrying, saying, “My education at 91����߹ was instrumental in opening any and every door into the NYC restaurant world. With my culinary training, I found myself no longer simply a guest at my favorite tables; I was welcomed as member of those restaurant families. Whether to interview, stage, or work, I was invited into the three- and four-star kitchens of top NYC chefs and restaurateurs — Mario Batali, Danny Meyer, Tom Colicchio, and Daniel Boulud.” Davar now lives in Las Vegas.