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GSN Review: Cambio Tequila

A classically trained Chef, John des Rosiers began his career at age 15, working in a fine dining French restaurant. While working at some of the Midwest’s best restaurants, he was exposed to wine and was fortunate enough to be a part of a team that built and managed a list with 1500 bottles. This exposure at a very early age and detailed management of such a remarkable cellar drove him to learn…