Universal Access

Food and Wine Classic Seminar Instructors:

Instructor: The Grand Tasting

Matthew Citriglia MS

Southern Glazer’s Director of Wine Education, Master Sommelier

Matthew Citriglia has over 30 years of experience in the hospitality and beverage industry, which began by stocking beer, wine, and soda at the age of fourteen at his father’s beverage store. His broad-based skills include retail ownership, winery sales ambassador, restaurant service and beverage management as well as wholesale management, sales and marketing. Currently, Matt is the Director of Education for Southern Glazer’s Wine and Spirits Florida. Matt became a member of the Court of Master Sommelier, Americas in 2002 and has served on the Board of Directors since 2004. He has chaired multiple committees and has been deeply involved with the creation and development of examination and education programs offered by Court of Master Sommelier, Americas. Matt is regularly asked to lecture on a variety of beverage topics; helps coordinate and administer the Court of Master Sommelier exams and mentors numerous students attempting to pass the MS exam. He created series of training seminars geared toward motivating and educating wait staff as well as an innovative online e-learning server-training program. Matt’s passion for the beverage industry is infectious and highly motivational. When he is not traveling or speaking, he spends his time defying gravity on a yoga mat and drinking Champagne from a flute.

Wine Blending
The Grand Tasting

Luciano Sperduto

B.A.R. Certified, Certified Sommelier, Director of Food & Beverage

Luciano Sperduto, Director of Food & Beverage at the WDW Swan & Dolphin Hotel, grew up in an Italian household strong in tradition. As a child, Luciano spent early fall making wine with his parents and grandparents, and has had a strong passion for wine ever since. He became certified as a Sommelier in 2003 and Beverage Alcohol Certified in 2007 (the equivalent of a sommelier for spirits).

Instructor: It's Better to “Wine” in Italian!

Kristian Laplante

Certified Sommelier, Assistant Director of Food and Beverage

Kristian Laplante, Director of Restaurants at the Walt Disney World Swan and Dolphin is driven by his passion and curiosity for the ever expanding world of wine. Possessing a thoroughly Italian upbringing, he embraced his love of food and wine at an early age. As a boy, he was stomping grapes with his grandmother in Naples, learning about the rich traditions of Italian wine culture from the start! This eventually led to him becoming a Certified Sommelier in 2003.

Kristian has created an enjoyable class that breaks down misperceptions about Italian wine and makes it easy to demystify this ancient art. He will guide you through the fascinating and complex marriage of food and wine, Italian style!

Instructor: Craft Cocktails

Ariel Bruckner

Certified Sommelier, CSW, B.A.R. Certified, Director of Beverage

Ariel Bruckner, General Manager of Bluezoo, has been a certified sommelier since 2013. Since earning her Certified Sommelier she has fallen love with the world of wine and spirits. Ariel enjoys learning about the classics as well as new and upcoming trends for cocktails and spirits.

Ariel will be teaching “Craft Cocktails”, a new class that will breakdown the different components and ingredients of traditional cocktails into simplified steps and do-it-yourself recipes. “Creating a great cocktail doesn’t have to be overly complex, it all comes down to good ingredients in the right proportions.”

Instructor: The Fine Art of Sushi & Sake

Joe O’Donnell, CMP

Certified Sake Professional, Associate Director of Event Management

As Event Manager for the Walt Disney World Swan and Dolphin, Joe O’Donnell enjoys the unique challenges and opportunities each convention brings. When not managing events, Joe can often be found sampling the varied selections of sake available at Kimono’s restaurant. Prior to his career at the resort, Joe lived in Nara, Japan and it was here that his passion for sake truly began. He became a certified sake expert in 2017.

In this action packed seminar, guests will learn through tasting various types of sake whilst preparing their own sushi. Let’s enjoy this fun, hands on course to learn quality sushi and sake pairings.

Instructor: The Cheese Course

Ed DiAntonio, CMP, CPCE

Certified Sommelier, Director of Catering/Event Management

With over 35 years of experience in Catering and Event Management, Ed is proud to be part of a team that has earned Catering Magazine’s Catering Team of the Year Award - 2005, and the Catersource Achievement in Catering Excellence Award - 2008.

Ed is active in outside organizations, serves on UCF’S Rosen School of Hospitality’s Event Management Leadership Board, and is the incoming Treasurer for the National Association of Catering and Events, National Board.

Ed has received recognition as NACE National Co-Member of the Year” as well as NACE Orlando’s Caterer of the Year.

Ed has a passion for food and beverage within the event industry. He enjoys offering each client unique event options matched with creative food and beverage ideas that are impressive and out of the ordinary. Ed believes that the most enjoyable events involve an educational component so that clients are involved in the creation and learning process which creates truly memorable experiences.

Instructor: Beer, Please!

Brian Exner

B.A.R. Certified, Certified Sommelier, Assistant Director of Banquets

Brian Exner, General Manager of Il Mulino has been a Certified Sommelier since 2009. Working in many beverage heavy restaurants at the resort has brought his passion to a new level. Over the years he has become very intrigued about the history and culture of beer and has continually strived to increase his knowledge of beer and the overall brewing process.

In this class he will break down the styles of beer and showcase their unique history and flavor profile. This will be his 2nd year teaching the “Beer Please” seminar and he has a strong desire to pass on to others what he has learned during his 16 years in the food and beverage industry.

Instructor: Beer, Please!

DJ Robertson

B.A.R. Certified, Certified Sommelier, Director of Purchasing

DJ Robertson, Food & Beverage Purchasing Manager at the Walt Disney World Swan & Dolphin, enjoys sharing his passion for home brewing and knowledge of beers with beer aficionados and those relatively new to the art of beer tasting, alike. After learning the craft of home brewing from his father, DJ decided to delve into this hobby and has experimented with several different styles of beer including chocolate porters, American style ales, and Scottish export ales. In addition, DJ is BarSmarts Advanced certified and is currently studying to take the sommelier exam. DJ's favorite craft brew at the moment is Rogue Chocolate Stout.

Base to Bubbles
The Cheese Course

Olivier Zambaux

Certified Sommelier, Director of Banquets

Olivier Zambaux, Director of Banquets at the Walt Disney World Swan & Dolphin, engages his audiences as he transports them to his home region of Champagne, France; sharing his passion, Champagne. Born and raised in the birthplace of Dom Perignon, Sainte Menehould, Olivier was surrounded by the history and culture of the region which is known worldwide for sparkling wine. Since coming to the United States, Olivier has became a Certified Sommelier and continues to expand his knowledge of wine and champagne through continued learning, research and in educating others.

Instructor: Freedom & Whisky

Jenna Kunster

Certified Sommelier, Sales Manager, Catering

Jenna Kunster began her career at the Walt Disney World Swan and Dolphin in 2008 after graduating from the University of Central Florida Rosen College of Hospitality Management in 2007. She has worked in multiple food and beverage roles throughout the resort before assuming the role of Sales Manager, Catering in 2013.

Jenna has always been passionate about food and beverage, completing her certification through the Court of Master Sommelier program in 2013. She went on to pass her Level 2 Sommelier exam earlier this year. She is inspired to work with such a gifted team of individuals whose combined talents create phenomenal food and beverage events every day.