John Blazon is Vice President for The Spire Collection since February 2010. The Spire Collection is a luxury driven division representing the finest allocated wines within the Jackson Family worldwide portfolio. As a 42-year veteran within the Hospitality/Beverage Industry, John attributes his wine beginnings to a series of Hotel and Restaurant programs from the mid to late 80’s in Washington DC and Williamsburg, VA where two Best of Award of Excellence lists were created and one of the restaurants ultimately earning a AAA Five Diamond Award, The Dining Room at Ford’s Colony.
Perhaps most noted as the former wine director for Walt Disney World, Orlando, FL, John’s 14-year tenure drove the development of wine concepts and standards, including product selection, service and training for 55 restaurants, 20 lounges, 18 resorts, 3 theme parks, two Cruise ships and content for Epcot’s Food &Wine Festival. The country’s first all Stelvin wine list of 80 selections from the Southern Hemisphere debut at the Wave Restaurant at the Contemporary Hotel in 2008. During John’s leadership, 750 cast members were successful passing the Court of Master Sommeliers Introductory Certificate.
Receiving his MS diploma in London in 2004, John became the 59th MS for the American Chapter. In 2003, Blazon’s efforts were recognized as Wine Professional of the Year by Sante magazine and in 2006 “Sommelier of the Year” by STARWINE. John has served two terms on the CMS BOD; 2008 and 2013 when he was tasked for crafting the current and enduring “Purpose Statement” for our CMS.
Where are you working currently and how has being a MS supported you in your current role?
Currently with Jackson Family Wines. As an MS I am able to share my insights and educational background directly with Consumers, Trade and Distributors whilst adapting to continuous changing content.
Where were you working when you passed?
Walt Disney World
What made you want to become an MS?
Wanted to continuously challenge myself for getting more proficient within my beverage interests and carry that knowledge forward for others to learn and share as well.
What advice do you give those who are pursuing certification?
My advice is to have a plan and a desired timeline to achieve each level. Take every offer and opportunity to travel to classic production areas and be a student. Remain humble throughout and always be asking questions to further your education.
What is your desert island wine, or what wines/beverages are you currently excited about?”
German Riesling, Urziger Wurzgarten Kabinett from a classic producer is my island wine and I’m currently excited about OR Chardonnay and Australian Pinot Noir !
