Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (includes tasting)

Steven Kukesh

Delicato Family Wines, California

Steven Kukesh, Director of Winemaking Research & Development at Delicato Family Wines since 2015, brings over 15 years of research winemaking expertise to the industry. A graduate in Biological Sciences from California State University, Stanislaus, Steven’s commitment to winemaking is reflected in his leadership. Upon joining Delicato, he undertook the task of building the research program from scratch. Since then, he has collaborated with the entire winegrowing team to implement a diverse array of projects spanning processing, ingredients, equipment, and vineyard evaluations, ensuring a comprehensive approach to advancing winemaking practices while prioritizing wine quality. Steven has also introduced a sensory program, both internally and externally, and has spearheaded product development initiatives.

Leah Chapin

Tāst Innovation, Oregon

Leah Chapin, Founder, Principal Developer and Consultant at Tāst Innovation

Leah Chapin stands at the forefront of product and brand development with over 20 years of experience spanning consumer research, technical R&D, operations, and Lean Six Sigma, showcasing her profound understanding of both the creative and technical aspects of the industry. Her journey has been defined by an inherent curiosity and a commitment to lifelong learning, allowing her to navigate the complexities of the industry from every angle. She is deeply passionate about product development, viewing it as both a science and an art. Her guiding philosophy, “be constantly curious and get comfortable with being uncomfortable,” drives her to create product experiences that not only satisfy but also leave lasting memories. As a creative leader in her field, Leah Chapin continues to push the boundaries of what’s possible, blending innovation with artistry to craft exceptional experiences.

Troy Krutal

Robertet, New Jersey

With a bachelor’s degree in food science from Rutgers University and 15+ years of experience in Flavors Application, I specialize in developing and refining flavors for a broad range of products. Over the course of the years, I have built expertise in bridging the gap between creativity and technical skills, focusing especially on dairy and alcoholic beverage applications. I am particularly passionate about the cross-section of cuisine and creativity through unusual ingredients.

After participating in a two-year Emerging Leader Program and mentoring colleagues, I now lead the Applications Group at Robertet Flavors. As my career evolves, I continue to put great emphasis on collaboration. In my current role, I oversee and collaborate with a talented team that delivers innovative flavor solutions tailored to customer needs based on category and consumer trends. Throughout, I also had the opportunity of working in close collaboration with clients and facilitating fast-track sessions designed to speed up innovation while maintaining high standards for product development.

Outside of work, one of the great joys of my life is that I have recently become a parent to a baby girl. The experience has brought a renewed sense of inspiration and balance to both my personal and professional life.

Alexandra Nicoletti

Robertet, New Jersey

As a Certified Flavor Chemist with 14 years of professional experience, I am passionate about the art and science of flavor creation. I studied at Rutgers University earning my bachelor’s degree in food science. I have developed an expertise in flavor creation covering many different tonalities including diverse fruit and indulgent flavor profiles. My skillset encompasses an extensive range of product categories such as beverage, dairy, and sweet applications, and I continually aim to deliver distinctive taste profiles that enhance consumers’ experiences.

I had the opportunity to advance my leadership and mentorship skills through a two-year Emerging Leader Program. I find guiding flavor trainees to be an especially fulfilling part of my role. My professional contributions have received public recognition, notably in New York Magazine’s feature, “The Group Portrait: America’s Tastemakers Across the River a quiet industry determines the flavors of our foods.”

Beyond my life in the lab, I am deeply interested in food, cocktails, and wine, and I draw creative inspiration from international travel with my fiancé. Exploring diverse cultures shapes and inspires my approach to flavor creation, fueling my excitement for opportunities that challenge my innovation.

Marty Spate

Riboli Family Wines, California

Marty Spate, Head Winemaker for Riboli Family Estates, grew up in a farming community in Fresno County, where his early connection to agriculture led him to pursue Wine Production at California State University, Fresno. His hands-on training at the campus winery laid the groundwork for a winemaking career that now spans more than 25 years. Marty has crafted wines across Italy, Spain, Australia, California’s Central Valley, and Central Coast, shaping a well-rounded perspective on both Old World and New World styles. Known for his leadership, mentorship, and passion for Consumer wine education, he brings a collaborative and quality-driven approach to every project.

Rob Warren

Oliver Winery, Indiana

Rob Warren, Vice President of Winemaking, Oliver Winery, Bloomington, Indiana

“Winemaking is the perfect mix of science and art—creative, mathematical, deliberate.”

Born and raised in Ontario, Canada, Rob Warren discovered his passion for wine while studying geology at Brock University. That curiosity led him to pursue a postgraduate degree in Enology and Viticulture and launch a 25-year career that’s taken him from boutique wineries in Canada and Virginia to large-scale operations producing more than a million cases a year.

Today, as Vice President of Winemaking at Oliver Winery, Rob blends deep technical expertise with an artist’s intuition. He’s known for crafting wines that celebrate real fruit and authentic flavor—approachable, expressive, and never over-worked. With a philosophy of minimal intervention and maximum flavor, Rob continues to redefine what modern, fruit-forward winemaking can be.