I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Chris Cannon,

someone who I've been lucky enough to work with for several years in the past is on the show today to give us an overview of one of the most impressive resumes in the business behind the scenes peak at some of the things that he did back in the day, more currently, and what he'll be doing in the future.

Let's see what Chris had to say.

Hello, Chris Cannon, how are you, sir?

I'm excellent. Nice to see you.

Nice to see you, Levy.

So you have a, you know, a lot of years in the restaurant business.

You guys started started uh...

1979.

Was that college years or was that with your mom?

And that was the right first year college.

And this was Brown? No, that was tough at the time transferred I transferred yes so I started out in the restaurant called the Gloucester house which was the best seafood restaurant in Manhattan for a long time.

I think it closed in the late 80s or so.

And the owner was a good friend of my parents.

I grew up, a poor black child. and the owner was a good friend of my parents.

I grew up a poor black child in Mississippi,

no I'm just kidding.

I grew up Manhattan, my mom was Greek,

and I learned how to cook when I was about six or seven years old.

You go out there to Greece?

Every summer we would go for a long time.

In the middle of nowhere, goats and sheep running around

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