Michael A. Coyne, II | General Manager
Michael began his endeavors in the hospitality industry at a young age, working in his family’s restaurant and soaking up knowledge from the culinary professionals there. This upbringing cultivated a passion for food, wine, and la joie de vivre. Since then, Michael continued his education in all things grape and gourmet, and is a member of the Guild of Sommeliers. His experience in fine dining includes the Supper Club, as well as the Historic Riverboat Delta King, where he managed the Pilothouse Restaurant and the Delta Bar & Grill. He also oversaw the wine program and helped the Delta King achieve an Award of Excellence from Wine Spectator. When not in the restaurant, Michael works for D’Vine Magazine as the Dining Editor, writing articles about restaurants throughout the Northern California Wine country. As General Manager of Enotria Restaurant and Winebar, he states, “It is exciting to be part of such a unique restaurant. Our goal is to provide an extensive international selection of wines, sophisticated and congenial service, combined with the best elements of fresh, seasonal, California cuisine. We like to explore different aspects of food and wine pairing, and share that synergistic experience with our guests.” His hobbies outside of work include motorcycles, golf, and exploring California’s vast and diverse wine country.
Lance Carlini | Executive Chef
Chef Carlini grew up in the Sierra foothills with his family’s extensive gardens as his playground. Experimenting with seasonal produce at such a young age cultivated his interest in the culinary arts and developed in him a passion to work with only the highest quality and freshest ingredients. That passion stayed with him when he moved to Sacramento and began working at Scott’s Seafood as the Sous Chef. He quickly rose to the Executive Chef position and began expanding his knowledge and creativity for working with fresh seafood. Carlini left Scott’s to take the Executive Sous Chef position at Embassy Suites, and from there moved to Thunder Valley Casino where he was the Executive Chef of Austin’s, and helped transition the restaurant into High Steaks Steakhouse. Under his influence, High Steaks was able to help the casino achieve a AAA Four Diamond rating.
Chef Carlini describes his cooking style as having global influences with a California twist on local and seasonal. “I touch on many regions around the world, and then find a way to bring it back home,” he says. He attributes much of his development to his mentor, Los Angeles celebrity Chef Roy Choi. His goal at Enotria is to excite palates with the ultimate epicurean experience and share his love for exquisite cuisine.
Matthew Lewis | Wine Director
Matthew has worked in the fine wine and culinary industry for nearly twenty years. Well traveled, he has had the pleasure of working in restaurants with a variety of cuisines – French, Italian, and even Austrian, etc. and an even wider variety of wines. Enotria’s tagline ‘Food made for Wine made for Food’ is in perfect synch with his own view of food and wine as unique expressions of place. “I’m delighted by the fact that a quality Riesling from the Mosel in Germany will only ever taste a certain way, being a product specific of the circumstances distinct to that tiny slice of the World; And that no manner of effort elsewhere could ever make another wine quite like it.”
Matthew is certified by the Court of Master Sommeliers and will soon test for his Certified Specialist of Wine as well. He comes to Enotria from Sacramento’s Firehouse Restaurant where he worked as one of their Sommeliers. Before moving to Northern California he was the Wine Buyer and Consultant for The Game Creek Club high up on the slopes of Vail, Colorado. Soon after arriving in Sacramento he was featured in the 2009 Sac Bee article ‘Best Service in Town.’
As Wine Director at Enotria, he states, “I hope to offer our guests the opportunity to taste the best wines I can find from all over the globe. I want us to enjoy them together, and in the process really explore the amazing variety of experiences that make up the world of wine.”
When not in the restaurant you will find Matthew climbing a rock (he recently summited the face of El Capitan in Yosemite), snowboarding, gardening and drinking good wine.
Emily Turner | Event Coordinator
Emily has always had a passion for exceptional events. As a child she spent hours reading Emily Post’s Book of Etiquette and planning dinner parties for her parents. After graduating top of her class from CSU Sacramento with a degree in Communications, Emily began her career in the hospitality industry. She is thrilled that her position at Enotria allows her creative talents to be used every day, and loves helping people design their dream event. “I hate putting events into boxes,” she says, “Your personality and style should come through so that be it a wedding or a business function, the event is uniquely yours.” Emily works closely with her clients from start to completion of all private dinning functions to ensure their expectations are fully served. “Great events are fantastic, but it’s the little touches that make them unforgettable. My standard is the unforgettable event.”
