Castellucci Hospitality Group has named Nick Quiñones as their first-ever Beverage Director. The news follows a milestone week for CHG, with its MICHELIN-starred restaurant Mujō recognized as Atlanta Journal-Constitution’s “Best Restaurant in Atlanta.”
A familiar face in Atlanta’s restaurant community, Nick brings more than two decades of experience to the role, where he will oversee beverage programs for CHG’s award-winning restaurants, including Mujō, James Beard-nominated Cooks & Soldiers, The Iberian Pig, Double Zero and Sugo.
Nick started working in hospitality at age 15 in Melbourne Beach, Fla., progressed to writing his first wine list at Soleil Bistro in Buckhead, stewarding Murphy’s acclaimed cellar in Virginia-Highland, and owning and operating Atlanta’s Woodfire Grill. When Woodfire Grill closed in 2015, he first joined CHG as general manager of Cooks & Soldiers. He drew on his Spanish heritage to deepen the restaurant’s cultural authenticity, while mentoring dining room and beverage leaders across CHG.
He left in 2019 due to the demands of family life and to expand his expertise as a wine importer with Olé & Obrigado, representing artisanal Spanish and Portuguese wines across eight southeastern states, before returning to CHG in 2025. A certified sommelier by the Court of Master Sommeliers since 2011, Nick brings a wealth of knowledge and an expert palate to his new role.
As Beverage Director, Nick works with the group’s beverage talent to shape the wine, beer and cocktail programs. He is looking forward to several new beverage projects with the group, including building up Cooks & Soldiers’ wine list to be an “encyclopedia of Spain” and create a “killer” cider program to capitalize on the attention Basque cuisine and culture are currently receiving. He also hopes to instill a “thoroughly Iberian program” at The Iberian Pig, with an emphasis on sherry and fortified wines, and explore the approachable and affordable wines of Southern Italy at Double Zero.
Quinones also emphasizes meeting guests where they are, including those steering away from alcohol consumption. Nick’s beverage programs will respond with thoughtful n/a options, and he’s actively exploring how cbd can be incorporated into his menus.
