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Who’s News summaries are compiled from news releases provided by the suppliers.

DISTILLED SPIRITS COUNCIL — Michele Famiglietti was promoted to Senior Vice President of Member Relations. Famiglietti, who has been at the council for 15 years, will be responsible for member recruitment and services, grassroots advocacy and management of the association’s many events.
Kelly Pike Poulsen was named Vice President of Federal Government Relations. She most recently was Vice President of Government Affairs at the American Frozen Food Institute.

MICHTER’S — Pamela Heilmann was promoted to Master Distiller, previously held by Willie Pratt, who will transition to Master Distiller Emeritus. Vice President Andrea Wilson will add the position of Master of Maturation to her duties, and Distillery Manager Dan McKee will move up to the Distiller position formerly held by Heilmann.

GRANITE CITY FOOD & BREWERY — Phil Costner was appointed CEO. He most recently was President and CEO of the Elite Sports Bar Group, and previously was Senior Vice President of Food, Beverage & Retail at Universal Studios Hollywood, Vice President of Food & Beverage at TGI Friday’s, President and COO of La Madeleine and President of Mimi’s Cafe. He is a graduate of Loyola University in Chicago and holds an MBA from the University of Minnesota Curtis L. Carlson School of Management.
Dave Brantner was promoted to Corporate Executive Chef. He has a culinary arts degree from Washburne Trade School and previously worked for The Cheesecake Factory and Marriott’s Corporate Services and Clubs.

MISSION HILL FAMILY ESTATE — Ian Morden was named Managing Director of the British Columbia winery. He previously was the Estate Director of New Zealand’s Cloudy Bay Vineyards, which is part of the LVMH Group.

TRUETT-HURST — Evan B. Meyer was appointed Chief Financial Officer, replacing Paul Forgue. He most recently was CFO of Avantel SAS, a mobile operator in Bogota, Colombia.

J VINEYARDS & WINERY — Carl Shelton was named Executive Chef. He will lead the design and execution of the tasting menu for the winery’s Bubble Room, as well as other wine pairing options available on property. He previously was Chef de Cuisine at Boka restaurant in Chicago, and most recently worked at the Healdsburg, Calif., Spoonbar restaurant and The Restaurant at Meadowood.