We’re extremely proud to introduce Ryan C. Groeschel as the general manager of Four Moons Restaurant. Most recently, Ryan was the general manager of Charleston’s Relaix and Chateau property, the Peninsula Grill. While in service there, Ryan took part in Peninsula Grill being recognized by AAA as a four diamond property as well as a Mobile four star property, renewing those honors through his departure in 2007. He was also part of the Peninsula Grill team that acquired the coveted DiRoNA Award for landmark service. Since then he has helped Four Moons attain the Wine Spectator's Award of Excellence.
In 2003 he passed the certification level of the Court of Master Sommeliers. The Court of Master Sommeliers was established to encourage improved standards of beverage knowledge and service in hotels and restaurants. Education was then, and remains today, the Court's charter.
The first successful Master Sommelier examination was held in the United Kingdom in 1969. By April 1977, the Court of Master Sommeliers was established as the premier international examining body. It took the Court ten years to perfect its qualifications, which are recognized internationally. There are four stages to attain the top qualifications of Master Sommelier:
Over the two decades since the Court's first examination was held, 124 candidates have earned the Master Sommelier Diploma. In the service of wine, spirits and other alcoholic beverages, the Master Sommelier Diploma is the ultimate professional credential anyone can attain worldwide.
Full membership in the Court is open by invitation only to those who have passed the Master Sommelier Diploma. By wearing the Court badge you tell your customers that you have reached the highest level of proficiency and knowledge in your profession. When choosing wines and other drinks they know they can follow your advice with confidence.
Ryan was born in Neenah, Wisconsin. In 1990 his family relocated to Charleston, and in 1998 he graduated from the College of Charleston with a BS in Sociology. During that same year he married his wife Karla. Together they have a son, Miles, who was born in June 2006. Ryan and his family are happy with their move to Orangeburg.
He says: “My love for food and restaurants was found early in life. At age 15, I was fortunate to find a job washing dishes at a small family-run Italian bistro in Marietta, Georgia. While not the most glamorous of jobs, I still managed to soak in the smells and excitement. I was allowed to bus tables and run food into the dining room. I also helped with mis en place for sauces and light prep work. This experience led to my passion for food and service.” In the years that have followed, Ryan has dedicated his life to the service industry. He has progressively and aggressively taken on positions that have increased his knowledge and given him the experience necessary to create and establish a world class restaurant.