Robert Kenyon started his career from behind the bar, but his ever long passion for wines led him to his success in working for an importer of fine wines and Champagnes today. Robert's years of work in the beverage industry began in Megu; one of New York's trendiest Japanese restaurants. Learning mixology and oenology from two masters in their own regard at Megu, Robert quickly emerged through the ranks to lead some of New York's finest restaurants and lounges. It was in late 2007 that, while working for Daniel Boulud's flagship restaurant "Daniel", the famed Plaza Hotel had heard of Robert's creative force and success from behind the bar and decided to bring him on as head bartender for their "Rose Club". From behind the bar at The Plaza's "Rose Club", Robert caught the attention of such magazines as "Conde Nast Traveler" and "Nylon" which were delighted to share his recipes and insight for cocktails and wines. But it was ultimately his love for wines that led him to Cognac One, a company dedicated to the importing and distribution of fantastic, boutique wines from around the world. Today, Robert is a driving force in the industry, teaching classes and sharing his passion and knowledge of wines all over the city at some of the finest restaurants in New York.