Meet the Wine Director, Erin Swain
Erin Swain has spent her life pursuing some of her favorite interests, which include wine, food, cooking and traveling, and incorporating these interests into her career. She is a passionate individual with an impressive background in the hospitality industry. After spending seven winters serving tables and bartending in the Vail Valley of Colorado, Erin was exposed to the top restaurants with excellent programs, including beverage, wine, and mixology courses and spent most of her time studying to become a Sommelier.
After obtaining her Bachelors of Science in Business Administration at Mary Washington College, Erin began her career working at Bon Appétit magazine in New York City, where she developed an interest in wine, and went on to work in restaurants as a server in Colorado.
Erin demonstrates her passion for culinary and wine education in the hospitality industry by sharing her stories that provide a lasting experience on guests. Her goal is to create an environment that fosters growth, motivation, and productivity for herself and employees in order to be successful.
On top of being a certified Sommelier Court of Master Sommelier, Erin underwent numerous corporate trainings to elevate her level of service, such as Sommelier blind tasting courses and wine education courses. As the Sommelier/Manager at Gurney’s Resort and Spa in Montauk, New York, she rebuilt the entire wine cellar there and took over a wine program that included a massive inventory.
As the Wine Director at Ocean House, Erin plans to incorporate a teaching environment for staff and groups that visit the Center for Wine and Culinary Arts, as well as leisure guests at both the Ocean House and Weekapaug Inn, in addition to overseeing two new additions to the wine inventory at both properties.
“I’ve always followed my passions in life. My love of board sports (snowboarding, surfing, kiteboarding) allowed me to pursue my thirst for wine knowledge and combine my love of the outdoors and my favorite subjects of food & wine. It’s fun being able to engage with guests regarding their culinary experiences around the world.”