Team

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Owner, Arnaud Tronche.

A native of L’Isle –sur-la-Sorge, southwest of Avignon, Arnaud Tronche received an engineering degree in Paris where he began a fifteen-year career in the Telecom industry. Although he grew up near the major wine-producing regions of the Southern Rhone, Mr. Tronche’s life turned toward wine only upon his arrival in Chicago where he began a second career as a sommelier. While touring vineyards, primarily in France and Corsica, Arnaud was strongly influenced by visits with growers such as Emmanuel Reynaud, Thierry Allemand, Antoine Arena and Matthieu Baudry. In 2009, Mr. Tronche began working on his dream – a restaurant that would combine fine dining and attentive service with the energy and atmosphere of a wine bar: Racines NY!
 

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Managing Partner/Sommelier, Pascaline Lepeltier, MS, MSF

Detouring from a master’s in philosophy and a career as a university teacher, Pascaline Lepeltier began her obsession with wine at the two star Michelin-rated L’Auberge Bretonne under celebrated Chef Jacques Thorel. Within a year, Pascaline was named both Best Loire Valley Young Sommelier and Best Brittany Sommelier. While working as Beverage Director at Rouge Tomate in Brussels, she interned at the George V in Paris under the direction of Best European Sommelier and Best World Sommelier runner-up Eric Beaumard. Promoted to the position of Beverage Director for the Rouge Tomate flagship in New York, she moved to Manhattan in 2009. Within months, she was named one of the five best new US sommeliers of 2011 by Wine & Spirits, one of the “New Wine Prophets” by Time Out NY, one of the “40 under 40” beverage influencers by Wine Enthusiast and called the “Natural Wine Evangelist” by Ray Isle in Food & Wine. The NY Times awarded her Rouge Tomate wine list as one of the best in NYC in 2013, and The World of Fine Wine awarded it “Best Long Wine List in the World 2017” and “Wine List of the Year 2017.” In 2014, Pascaline passed the Master Sommelier Diploma, and in 2018, she won 2 more major titles in her homeland: she is now a laureate of “Un des Meilleurs Ouvriers de France - Sommellerie” and Best french Sommelier 2018. In January 2019, the famous French magazine La Revue du Vin de France awarded her “Personality of the Year 2019”, the First woman to be given this prestigious recognition.
 

Executive Chef de Cuisine - Diego Moya

 
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Growing up in small family run restaurants, Diego developed a love for cooking at a young age.  After a stint in some of the most revered vegetable driven restaurants in France including L’Arpège, he has spent time cooking in Peru, Chile and most recently in NYC.  As a mission, Diego decided to work in smaller New York proven restaurants of varying cuisines to further develop his skill set. Eventually settling in at Casa Mono further allowed the focusing of his passion for working with local farms, ranches and fisheries.   During a brief tenure at Hemlock, He realized a life long dream of working with local purveyors to cultivate dishes focused on showcasing the inherent deliciousness of our North East Bounty. At Racines NY, Chef Diego will be able to express his full talents, creating a beautiful cooking paying tribute to modern rusticity, perfectly in tune with Racines NY special beverage program!