Co-Founder / Director of Sales
Todd Mathis was born and raised deep in the heart of Texas. An industry veteran with nearly two decades’ experience evangelizing the wines of Burgundy, Rhone, Loire and Champagne, he co‐founded DNS Wines with his long‐time colleague Nina Scherotter in 2013. As the company’s Director of Sales, his mission is to connect DNS wines’ artisanal growers with the most discerning tables everywhere.
Growing up, Todd always enjoyed cooking, thanks to his Grandmother. She brought the big family together at the table in classic Southern style – a balancing act of hospitality, tradition, sourcing and talent. Her role, and those memories, proved to be a model for a lifelong quest that began to emerge as he was cooking for himself and his friends instead of studying engineering at the University of Texas. The pull of his passion proved stronger than the allure of physics, driving Todd to Culinary School at CCA in San Francisco. He started cooking at Nancy Oakes’ famed Boulevard restaurant; but after a wine class at CCA more than captured his imagination, he took a part‐time job at The Wine Club ‐ SF, where his education began in earnest, through the Spring of 1998, when he graduated from the CCA.
Todd continued learning the food side, next with celebrity chef Alex Stratta at the acclaimed Renoir in Las Vegas, and then found himself lured back to Austin, to open Emilia’s in 2000. However, Todd’s obsession with wine led him to seize the opportunity to take on, and then ultimately take over, an Austin wine store and bar. After two years, Todd left the retail side and accepted a position as the Director of National Sales with legendary importer Martine Saunier, moving back to San Francisco in Spring 2004. In this role, Todd oversaw the national distribution of the Martine’s Wines portfolio, spreading the gospel nationwide, and building relationships not only throughout the United States but also throughout the wine regions of France. He taught himself French while flying all over the country, and practiced on the back roads of Burgundy, which he now knows better than his native Texas.
Todd’s unique range of experience allows him to engage with everyone from vineyard to table. Todd (aka Mr. Burgundy, as he’s known by fine‐wine distributors across the country) projects a contagious enthusiasm whether discussing esoteric issues around terroir and growing conditions or what wine to pair with dinner. His retail experience resonates with consumers, and his culinary training helps put the food and wine together. He’s proved as ardent an advocate for the grower producers of hand crafted fine wines as for the restaurants and retailers that support them. Simply put, he brings the whole family together.
When not pulling corks, Todd is distance cycling (pretending he’s in the Tour de France), running (when he has to), playing the guitar, or nursing a beer as well as an “unhealthy obsession with Texas Longhorn football.” He currently lives in Austin, Texas with his wife, Stefani, and their two children, Presley and Paisley Lola.
New York Market Manager
Manhattan, Brooklyn, Upstate, Key Accounts
Dionysi Grevenitis has, by his own words, "worked every side of this industry short of stomping on the grapes." Originally from Philadelphia, Dionysi moved to NYC in 1999 to attend Sarah Lawrence College for a M.A. in Creative Writing. As things tend to go in New York, he quickly picked up shifts waiting tables to pay the rent, and within a year and a half of setting foot in the city, transitioned into Assistant Manager, and then General Manager. Entrusted with the beverage program duties at the venerated organic food establishment "Spring Street Natural Restaurant," wine classes soon followed as did New York's first fully organic wine list.
By 2003 Dionysi had moved on and opened up his own small bistro in upstate NY which he calls a wonderful, sublime, abject failure and then took the time to settle onto the side of a mountain in a 140 year old cottage with his wife and two infants to take up stone masonry. Field-stone walls, foundations and staircases followed, as did wine cellars made of Burgundian limestone he imported from Comblanchien just south of Nuits-Saint-Georges in the Côte-d'Or and filled with wines that he helped source for collectors.
By 2007 the country-living experiment had run its course, and Dionysi moved back down to NYC to continue his wine cellar company, Dalst Stone Wine Cellars, designing and building rooms as far afield as Bill Harlan's Napa Valley Reserve in Napa Valley, Hedges Family Estate's tasting room in Seattle, WA and Richard Gere's restaurant The Bedford Post and Inn in Westchester, NY. With the calamity of "The Great Recession" and its impact on high-end design and construction, a transition into wine retail was made, and he worked for some years at the eclectic Sip Fine Wine in Brooklyn, NY.
By 2010 Dionysi had left retail for the world of wholesale distribution at Frederick Widman & Sons where he worked for 4 years, first as a Sales Representative and then, additionally, as Portfolio Manager for the Greek wine portfolio that he created while there.
In 2014 DNS Wines made and offer to Dionysi that "he couldn't refuse", both offering him the opportunity to be the New York Market Manager for their fledgling, boutique company, but also brokering his Greek portfolio to DNS for national distribution in NY and the rest of the U.S. Importing, wholesaling, market management, retailing, buying, sourcing, building cellars, brokering. The only thing truly left is a bucket of grapes to sink his feet in to.
Order Desk Manager / Bookkeeper
Eriko Oba developed her interest and passion for wine after moving to Northern California. As a food and nature lover, with unlimited access to breathtaking vineyards, she quickly became enamored with the local wine industry. A graduate of Temple University in Pennsylvania, Eriko eventually moved to Los Angeles, where she spent eight years managing boutique toy companies. With over ten years' experience working for start-ups, Eriko embraced the opportunity to work at DNS Wines, and continue her wine education. The more she learns, the more she appreciates each sip. In her free time, Eriko enjoys cooking and experimenting with different cuisines, exploring new restaurants, and hiking on the weekends. Trips home to her native Japan are always one of the highlights of the year.
San Francisco, Peninsula, Marin, Napa, Sonoma, East Bay
A native of the San Francisco Bay Area, Hollis grew up surrounded by all that Northern California had to offer – a family with a great interest in food and cooking, and the garden to supply it. Later on in life she finally took the plunge she’d long been thinking of – going to culinary school, ending up at the CIA in Hyde Park, NY. There, while learning more about food, her curiosity with wine blossomed. After graduation and a year-long fellowship, she returned to San Francisco where after time in the front of the house, managing restaurants, she made her way over to sales and hasn’t stopped since, clocking in over 16 years on the wholesale side of the industry. She has since traveled to France, Italy, Spain and Greece to expand her passions and wine knowledge and is always looking forward to the next adventure. In her spare time she haunts farmers markets, still plays in her family’s garden, watches as much tortuous Giants baseball as possible and is always on the search for her next new favorite restaurant.
Dan brings over 19 years of epicurean expertise to DNS Wines after a successful tenure in some of California & Chicago’s most celebrated restaurants, resorts, vineyards and wine companies. Most recently, Dan served as Director of Restaurants for Trump Hotel Chicago and lead one of the most dynamic restaurants in the nation called Sixteen. He has worked with top chefs to orchestrate food and wine pairings that are inspired, whimsical & memorable and has extensive knowledge in the hospitality industry.
While studying for an associate degree in communications, Dan discovered his passion for food and wine. Alongside his studies, he assisted in transforming an avocado farm into a small labor of love project called Milagro. Over several years, Dan helped to plant Cabernet, Chardonnay, Merlot, Primativo, Malbec, Merlot and Sangiovese grapes at the farm. In between attending wine seminars to learn the art of wine making, he built a 1200 sq. ft. production compound and a 900 sq. ft. tasting room outfitted with the basic essentials to enjoy the fruits of their labor. Using his skills and knowledge of production from Wente Vineyards where he worked for 7 years, Dan made two vintages with Milagro coupled with Apple Cider and Olive Oil.
After the devastating wild fires that took the farm in 2006, Dan became a Wine and Sales Consultant for the Lafayette Wine Company where he cultivated relationships with cellar masters, restaurateurs and beverage directors. His next role was as Restaurant Manager and Wine Director at the 910 Restaurant in the Grand Colonial Hotel in La Jolla, California. Soon after, he received a Business of Wine Certificate at San Diego State University and teamed up with Addison Restaurant working closely with prestigious Sommeliers around the nation. In 2009, Dan moved to Chicago to join the Elysian team as Wine Director and Manager of RIA restaurant, where he fashioned an extensive and unique 105 page wine list that complemented the menus of both RIA, a two-‐star Michelin, and Balsan a small brassiere. It wasn’t long after the success from Elysian that he was offered a position at Trump Hotel furthering his skills and passion with Executive Chef Thomas Lents. Alongside Lents, Sixteen grew to two stars Michelin, 5 stars and 5 diamonds making it one of only 3 restaurants in the Nation with such accolades!
After his completion of the Court of Master Sommeliers Advanced level, Dan continued to follow his aspirations of becoming a Master Sommelier by working with such organizations as: the Society of Wine Educators, Wine & Spirits Education Trust, competing in the Chaine des Rotisseurs “Best Young Sommelier,” and Guild of Sommelier’s “Top Somm” to keep sharp and stay active the wine community.
Now a Chicago resident, Dan spends much of his free time studying for both the Master Sommelier exam and exploring Chicago’s famed gastronomical sites and of course, drinking Champagne.