Meet the District Winery Team

As a child in northeast Ohio, Benjamin Lambert spent his free time hunting, fishing, and foraging with his family. Attending The Culinary Institute of America was a natural progression to a life that already revolved around food. After graduating, Lambert worked at Le Cirque 2000, Union Pacific and 71 Clinton Fresh Foods in New York. It was during these early years in his career that Ben developed his professional interest in farm-to-table cuisine and was inspired by the focus on a balance between sweet, sour, salty, and bitter in each dish. In Washington, D.C., Ben has worked as Chef de Cuisine at Restaurant Nora, the first certified organic restaurant in America, at Goodstone Inn in Middleburg, Virginia, Wit & Wisdom in the Four Seasons Baltimore, and was most recently the Executive Chef for 701 in Penn Quarter. In 2010, Lambert earned a StarChefs Rising Star Chef Award for his fresh, seasonal cooking. Today he brings his wealth of culinary experience to the menus at the District Winery.

Eric was born in Morelos, Mexico and was raised by his grandmother. Growing up he experienced many different moles, adobos, breads, fruits in syrup, carnitas and stews. His favorite meals were those shared during Mexican holidays and birthday celebrations. Eric moved to Astoria, Queens at 17 where his first job was as a dishwasher in a restaurant in the West Village. That’s where Eric’s passion for food began. While in New York, he also worked for Sequoia NY as a sous chef. After several years, he was offered a job in DC at Thunder Grill. Eric has also worked at Sequoia DC, in Annandale, Virginia and then as a Sous Chef at 701 where he met Chef Ben Lambert. Working for Chef Ben Lambert proved to be a pivotal time in Eric’s career and gave him the opportunity to learn new skills and techniques for nearly three years. Now he is proud to join the District Winery team and continue the road to mastering a trade and refining his skills.

Eric Hernandez was born in Southwest Texas. He grew up with Hispanic culture and cuisine. Eric discovered a love for food at an early age, helping make breads and tortillas for the the family. He moved to the coast of North Carolina at the age of 20 where he really broadened his knowledge of cooking and working with fresh fish and local foods. Eric then moved to MD in the early 2000's. He graduated from Le Academy de Cuisine in Gaithersburg MD in 2014. Eric worked under the tutelage of Chef Ben Lambert (District Winery's current Executive Chef) for several years before joining his team at District Winery. In his spare time, Eric loves to go hiking, play guitar, read, and experiment with and enjoy local cuisine.

Erik was born in New York and grew up in California, Florida and Massachusetts. He lived in D.C. for years and now resides in Virginia. Erik graduated from American University with a film degree. Before his wine career, he worked in Post-Production at Discovery Communications. Erik has worked on both the production and sales side of the wine industry. His first hands on experience came from volunteering on organic vineyards in the Tuscany and Piemonte regions of Italy. He worked at Sunset Hills Vineyard in Virginia prior to joining District Winery for the first-ever harvest season. Erik is now looking forward to many harvests to come as Assistant Winemaker at District Winery. When not working, he likes to cook at home, practice photography and travel.

Claire was born and raised on the Emerald Coast of Northwest Florida where she then attended Florida State University, earning degrees in Studio Art, International Affairs, and Women's Studies. Planning to be an art teacher, Claire taught English in South Korea and Thailand, but while on her travels, she felt the urge to set her sights on her other passion - wine. Claire moved to St Thomas, U.S.V.I. and began her wine journey as a sales representative for Southern Glazers Wines & Spirits of the Caribbean. Wanting to be closer to family and explore other facets of the wine industry, Claire moved to DC and started taking WSET classes and working in wine retail. Claire was a District Winery harvest intern in 2017 and immediately fell in love with the creative and physical process of winemaking. Claire has also worked as a harvest intern in Casablanca Valley, Chile, and hopes to explore more vineyards in South America. When Claire is not in the winery or studying for her WSET Level IV Diploma, you can find her tasting wine with friends, exploring the city by foot, reading, or trying to finish her latest art project at home.

Amy was born and raised in Mayagüez, Puerto Rico. She earned a Bachelor's degree in International Hotel & Tourism Management from Johnson & Wales University. Amy started her career at the Ritz Carlton, where she worked all throughout college. She quickly fell in love with weddings when the banquets team was in need of extra servers for a large wedding and she offered to help. Amy especially enjoyed having the opportunity to be part of such a special day for wedding couples. She joined the banquets team at The Ritz Carlton and, upon graduating college, then transitioned into event planning. And as the saying goes, the rest was history. When not at work, you can find Amy cooking, going out to try new restaurants, and exploring the city.

Stephanie was born and raised in New York, where she spent her childhood riding her bike to the beach, galavanting around the city, and dancing every chance she had. She went on to earn her BFA in Jazz Dance/Theater at the University of the Arts in Philly.Her love affair with food and wine began during this time through her work at local restaurants. Life eventually brought her to the DC area, where she pursued her passion for movement and body work by becoming a massage therapist, health coach, and yoga instructor - remaining involved in wine by joining the team at Great Shoals Winery in Silver Spring, MD as Tasting Room & Events Manager. Wanting to expand and diversify her beverage knowledge, she also worked with Denizens Brewing Co, where she most recently held a position of General Manager of the taproom and beer garden. After an incredible three years with Denizens, Stephanie was eager to dive back into the wine world, and fortuitously became a part of the District Winery team. When she's not managing the bar, you can find Stephanie working on her yoga poses (dancer is a clear favorite), doing crosswords (in pen, no pencils allowed), snuggling with her cats, or enjoying a glass of wine, of course!

Geraldo moved to the United States from Brazil in 2000. He immediately started working in the hospitality industry where he worked his way up from a dishwasher to a line cook. He then made a transition to the world of upscale catering - working with Design Cuisine for over twelve years. Geraldo most enjoys the varied clients and types of events he gets to experience working in hospitality. He followed his passion for food, wine and events to District Winery where he now manages the banquet team and operations. When he’s not at District Winery, Geraldo is most likely getting stamps in his passport.

Born into a Marine Corps family in Cherry Point, North Carolina, Rebecca ended up in West Virginia where she was raised with her older brother and sister. She fell into the restaurant world while working through college. This spurred her hospitality career and where she become a restaurant manager for five years prior to moving to the DC area to continue restaurant management. Wanting to seek an alternative to her career while still remaining in the hospitality realm, event planning caught her eye. She has been in the events world for over four years as a private events manager with Neighborhood Restaurant Group prior to becoming part of the family at District Winery. When she is not coordinating events, you will find her either drinking wine with her friends or snuggled up on the couch with her Pom-Spitz mix, Macy.

Ashleigh's passion for all things culinary began at a very young age. She spent summers in her Northern Virginia hometown, Lovettsville, planting gardens with her grandfather and canning, preserving, and cooking with her grandmother and aunt. Being the oldest of five girls, she has always enjoyed the opportunity to share her love of food. Ashleigh pursued her education at George Washington University and George Mason University, studying event management and global tourism management. Her professional experience includes culinary event management and marketing, boutique agency marketing, and tourism marketing in 'DC's Wine County' (aka Loudoun County). When she's not at District Winery, you can find Ashleigh running and biking on the W&OD Trail, enjoying wine and cheese night with friends, or at the beach.

Rita grew up in Phillipsburg, New Jersey, where she learned the importance of purpose, service and community. Her parents worked together in a law practice and were often paid for services in bushels of vegetables or bartered services. No one in need was ever turned away. After graduating from Wellesley College with a degree in Political Science, she traveled to the West Coast and continued her education at the University of California at Berkeley where she earned her J.D. Her career path has taken her from New York City where she was an appellate litigator, to the Washington DC area where she has managed businesses ranging from medical practices to commercial buildings to assisted living communities. Rita loves creating a positive community for co-workers and clients and believes solid relationships are the foundation for success. During her free time, Rita enjoys crossword puzzles, reading, kayaking, cooking, and watching the Yankees (apologies to the Mets, Red Sox and Nationals fans). Most of all, she loves spending time with her children, Kira and Ian.

Eduardo was born and raised in Barquisimeto, Venezuela. All the family parties his parents hosted in his hometown were the best way to learn how to treat a guest - with a warm Caribbean smile to them feel welcome. Eduardo was part of the opening team at District Winery, starting as a busser and making it all the way to his current position as Facilities Manager in just 18 months. His experience as a Quality Engineer gave him the skills to be aware of every single detail, which has served him well in the hospitality industry. When Eduardo is not fixing things or taking good care of customers at District winery, he is watching, playing or writing about soccer.