New Member: Charlie Leary

After earning a doctorate in history from Cornell and teaching at Tulane, Charlie Leary became an organic farmer and artisan cheesemaker. He was inducted into the Guilde Internationale des Fromagers. He then opened a Creole vegetarian restaurant in New Orleans, directing the wine program. He managed wine programs in Costa Rica, the Dordogne, and Nova Scotia, the latter winning Wine Spectator’s Award of Excellence. The National Geographic Society selected his Canadian business as a finalist in its Geotourism Challenge, recognizing sustainable practices and social entrepreneurship. He also won the inaugural Tibbetts Award from the US Small Business Administration, a national honor.

He contributed to the New Orleans Time-Picayune and developed a wine & food column for the Halifax Chronicle-Herald. Random House released his Creole cookbook in 2004. Recently, he has written on Bordeaux history for Jane Anson and his works have appeared with,, and Sommelier Business, among others.