Erik Martella Funds Inaugural Wine & Fine Dining Program at Appalachian State University
BOONE, N.C. - November 12, 2025 - Erik Martella, Wine Specialist & Lecturer in the Department of Chemistry and Fermentation Sciences, member of the College of Arts and Sciences Advancement Council, and proprietor of Erik Martella Wines, is honored to have contributed to the development of the inaugural Wine and Fine Dining for Emerging Professionals program at Appalachian State University, a new educational initiative designed to introduce select high-achieving students to the art and culture of fine dining and wine appreciation.
Held October 22nd and 23rd, the two-day immersive program provided participants with behind-the-scenes insights into restaurant operations, guided wine tastings, and hands-on etiquette training focused on confidence and professionalism during business meals. Martella’s goal was to introduce high-performing students nearing graduation to the culture and craft of wine and fine dining through engaging, experiential learning opportunities that blend education with real-world application. Additionally, the program endeavors to spark a lifelong aspiration among future professionals to seek out and savor meaningful experiences with wine and fine dining, along with the social and cultural connections they foster.
Martella developed the Wine and Fine Dining for Emerging Professionals program in collaboration with the Career Development Center and Division of University Advancement at Appalachian State University and has committed to funding the program, covering all costs for at least 60 student participants over a five-year-period. Subsequent sessions aim to be sustained through premium ticket sales to local business and community leaders who will serve as mentors and table hosts.
Martella plans to offer the program annually. “This program reflects the kind of real-world, human-centered education that Appalachian State is known for,” he said. “We’re equipping students not just with technical skills, but with the confidence to thrive in both professional and social settings.”
A Two-Day Immersive Experience
The program began with “Restaurant Operations: How Hospitality Works,” hosted at Vidalia Restaurant and Wine Bar in downtown Boone. Students explored both front- and back-of-house operations, learning how menus reflect seasonality and story, how to engage with restaurant staff, and best practices for hosting or attending a formal dining occasion.
The group then visited Venture Chocolate and Wine, where Advanced Sommelier Jeremy Stamps led a guided tasting and introduction to foundational wine knowledge. The session covered topics such as tasting wine with intention, reading wine lists, and understanding varietals and terroir.
Day two, “Cultivating Presence at the Table,” featured an interactive seminar on dining etiquette and professional hosting, co-led by Erik Martella and Career Coach Melissa Auten. Students learned about alcohol consumption in professional settings, inclusive hospitality, and navigating service with grace.
The experience culminated with a celebratory fine-dining experience at Artisanal in Banner Elk, one of the region’s premier restaurants. Seated with local professionals and community leaders, participants put their new skills into practice during a multi-course meal paired with fine wines, emphasizing the role of wine in conversation and connection.
A Model for Future Programs
“The program is also designed to serve as a replicable model for other universities, arts organizations, wine education programs, and individuals seeking to inspire the next generation of wine lovers and cultural stewards,” explained Martella. “I have collected all our program materials into a document that is publicly available through the following link: Wine and Fine Dining for Emerging Professionals Program Guide.”
