Donofrio Bio

Craig Donofrio, originally from Colts Neck, N.J., is an Advanced Sommelier in the Court of Master Sommeliers and has worked and consulted for some of the nation's top restaurants.

Donofrio managed several prominent restaurants in Charleston, S.C., before helping to re-open McCrady’s in 1999. While serving as General Manager and Sommelier, he and his staff racked up numerous awards and accolades (Esquire’s Top 25 Best New Restaurants, Wine Spectator Best of Award of Excellence, Four Diamond/Four Star from AAA and Mobil, Best Sommelier/Best Restaurant in Charleston). It was also at McCrady’s where Donofrio developed a commitment to advancing wine education for his staff and peers and became instrumental in progressing Charleston’s image in the wine world. His involvement and advancement in the Court of Master Sommeliers brought classes there on several occasions and helped hundreds attain their certificates. He also served as chairman of the wine committee for the 1st Charleston Food and Wine Festival in 2006.

In 2006, Donofrio returned to N.J. and was immediately scooped up by Restaurant Nicholas in Red Bank. Restaurant Nicholas is the highest Zagat-rated restaurant in the state and has attained unprecedented reviews from the New York Times and many others. Currently, Donofrio splits much of his time between Restaurant Nicholas and a consulting position at 4JG’s Vineyards & Winery in Colts Neck. He also continues to host wine classes, seminars and contributes photography and writing to several blogs and publications.

Always a sommelier at heart, Donofrio’s proudest moments include serving wine at the James Beard House and selecting or pouring wine for the likes of Robert Redford, Danny Meyer, Dan Marino, Bob Bath (Master Sommelier), Doug Frost (Master Sommelier/Master of Wine), and of course, with the most discerning palate of all, his mom.

If not immersed in wine, you’ll find Donofrio surfing, writing, photographing or relaxing at his home-break, Monmouth Beach, N.J.