Ashleigh McFadden’s decision to become a sommelier was inspired by the many wine stewards she encountered during her early career as a server. Today, she’s the sommelier at the Atlanta-based restaurant Nàdair, where she showcases her passion for wine, as well as organic, sustainable, and biodynamic wineries. She’s also the 2024 MICHELIN Guide Atlanta Sommelier Award winner.
“During my decade as a server, I developed a deep love for food, beverages, and the art of hospitality,” shared McFadden. “Wine, in particular, captivated me because of its ability to connect us with history and inspire a profound appreciation for craftsmanship and artistry.”
McFadden said being named The MICHELIN Guide Atlanta 2024 Sommelier Award winner fills her with immense gratitude. “Atlanta is home to so many talented sommeliers, and to be recognized among such respected professionals in my field is truly an incredible honor,” she said. “This award affirms my passion for hospitality and inspires me to continue striving for excellence in my craft.”
Creating a Memorable and Thoughtful Journey with Every Pour
Nàdair (pronounced nuh-DARE) opened in May 2024 and is owned by Chef Kevin Gillespie, who draws inspiration from years of cooking in Atlanta and the Pacific Northwest, as well as time spent with family in New England, Scotland, and in the American South.
McFadden said she’s part of an incredible, small team at Nàdair, and the dedication and heart that each person brings to the restaurant is extraordinary. “We genuinely care for one another and are deeply committed to creating memorable experiences for every guest,” she said. “Being part of such a supportive, passionate environment makes coming to work every day a joy – something I truly value and appreciate.”
Working as a sommelier, McFadden loves the opportunity to connect with guests at Nàdair. “I enjoy the challenge of finding the perfect wine that suits their palate and enhances and harmonizes with their dining experience, creating a memorable and thoughtful journey with every pour,” she explained.
McFadden said the food at the restaurant is the star of the show, and the wine serves as a thoughtful accent. Some of the dishes include Scottish-style cheese dumplings with charred onion soubise and port braised cabbage, vegetarian haggis pie with caramelized potato sauce and pickled neeps, and grilled Georgia-grown wagyu culotte with barbecued sweet potatoes, beer vinegar, aged cheddar, and Scotch ale mousse.
“I carefully curate the wine menu to complement and elevate the flavors of each dish, ensuring the pairings enhance the overall dining experience while keeping the spotlight on the culinary creations,” explained McFadden, who knows a thing or two about good food, having worked in some of Atlanta’s best restaurants, such as King + Duke, Miller Union, and Lyla Lila.
A Passion for Wines That Emphasize Harmony with Nature
McFadden, who cares about sustainability, often encourages customers to try wines from organic, sustainable, and biodynamic wineries because their practices reflect a profound respect for the Earth and the wine that she provides. “They emphasize harmony with nature, minimal intervention and a genuine connection to the land – values that not only result in exceptional wines but also support the long-term health of our environment,” she said.
The Nàdair restaurant also makes sustainability a priority by working with local farms and purveyors and by using locally sourced ingredients. The restaurant hopes to earn a coveted MICHELIN Green Star, which is awarded to restaurants at the forefront of sustainability practices.
Overall, the wine menu at Nàdair is thoughtfully curated to ensure something for everyone, according to McFadden, who also wants to introduce customers to New World-style wines as well as labels and wineries they may not have encountered before.
“I strive to provide a diverse selection that accommodates a range of preferences, ensuring each guest can find a wine that aligns with their tastes,” said McFadden. “I aim to create a list that enhances the dining experience, putting the guest’s enjoyment at the center of every selection.”
McFadden believes bar and restaurant owners and operators can cater to customers when it comes to wine – without veering into wine snobbery territory – by creating a welcoming wine experience starts with genuine curiosity and prioritizing the guest's preferences.
“It's important to ask thoughtful questions and listen with the intent to serve, not to lecture or over-explain,” said McFadden. “There are moments when a guest may choose something I wouldn’t typically recommend, but it's important to remember that it’s their dining experience, not mine. My role is to guide and support their choices, ensuring they feel comfortable and enjoy a wine that suits their palate.”
Her best advice for bars and restaurants that want to create a wine menu – or improve a wine menu – is to start with a clear focus, whether it’s a specific region, style, or philosophy, and gradually build upon it. “A well-crafted list should feel intentional, offering variety while staying true to the restaurant's identity and enhancing the guest experience,” she said.
Up Next for Ashleigh McFadden: Bar & Restaurant Expo 2025
McFadden will be attending Questex’s Bar & Restaurant Expo 2025 in Las Vegas, the premier three-day event for the fast-evolving food and beverage industry, which will attract more than 13,000 attendees. The event takes place March 24-26.
“I look forward to networking with fellow industry professionals and expanding my knowledge about emerging trends, techniques, and innovations in the beverage world,” said McFadden. “It’s an incredible opportunity to connect, share ideas, and continue growing both personally and professionally.”
Aaron Kiel is an award-winning journalist and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea, and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News and he’s a past editor of Questex’s World Tea News. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for “Range of Work by a Single Author – B2B” for World Tea News, and in 2024, he won two awards for his work with Bar & Restaurant News, including a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards under the “Diversity, Equity & Inclusion” category, and a “Folio: Eddie & Ozzie Award” in the B2B article category for “Culture & Community.” He also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer or visit akprgroup.com.
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