Tamara Katsarelis, Director of Operations

Tamara comes to Copa Fina with a background in hospitality and photography. Her passion for wine stems from her love of food and traveling. When she is not behind the computer you can find her in the kitchen cooking with her wife or trying to get lost in a new country, but most definitely will have a glass of wine in either location!

Tamara’s spirit grape: Moscato d’Asti! Why? “Very pleasant and sweet! Often bubbly, always a good time. I’m meant to live in Italy and be paired with dessert”

tamara@copafina.com

Patrick Cress, Bay Area Territory Manager

Patrick is a certified sommelier and has worked in the restaurant business since 1993. His real boot camp began at the London Wine Bar in San Francisco in 2000, where he learned about wine regions from all over the world, and how wine can age gracefully. Since 2007 Patrick has consulted as a beverage manager for numerous Bay area restaurants. He bought Copa Fina wines for 10 years as a buyer before Shelbi reeled him in to sell wine for the company in 2019. 

Patrick’s spirit grape: Grenache Noir! Why? “Grenache is a workhorse, and grows well in many countries throughout the world. It is sophisticated, yet appeals to a lot of palates. The grape is lesser known than varietals such as Pinot Noir, but can be more versatile with food, and can be most harmonious when it is blended with other grape varietals.”

patrick@copafina.com

Josh Onstott, Los Angeles Territory Manager

Josh Onstott has worked as a Sommelier on the Eastside of Los Angeles since 2017. He cut his teeth at Good Measure in Atwater Village and Bar Covell in Los Feliz. During this time, Josh developed a passion for vintage wine, a knowledge of terroir, and an excitement about varietals and winemakers in regions all over the world. Josh first discovered his passion for wine abroad, traveling through Italy, France, and Germany. His time spent in these countries and regions were focused on discovering family vineyards and winemakers to better understand wine making history, traditions, and practices.

Josh’s spirit grape: Chenin Blanc! Why? “I think it’s the most versatile white variety you can encounter in terms of styles and nutritional value. I think it’s under considered. It has so much potential for any occasion, and it’s a fantastic value.  I love aged whites! Some say you can age a Chenin for 50 years! Try a 1973 Vouvray!”

josh@copafina.com

Ryan Truax, Los Angeles Territory Manager

Ryan comes to the Copa Fina team with over 20 years of restaurant experience in Los Angeles, working as a consultant, buyer, bar manager, and general manager in some of the city’s most (in)famous locales. His passion for wine is decidedly hospitality-inspired, as he believes the “best” glasses are the ones shared over great food with great friends. 

Ryan’s spirit grape: Sangiovese! Why? “Super versatile, with lots of different expressions. Works well on its own or as part of a team!”

ryan@copafina.com

Erin Myers, North San Diego & OC Territory Manager

Erin began her love affair with wine in Seattle, WA. As a recent transplant to California, she brings with her over a decade of experience in customer service and hospitality. Her true wine education started while running a winery based out of Walla Walla, where she connected with the values of sustainability, family-run wineries and intentional viticulture practices. She completed her WSET level two and spent the years after Covid re-introducing Seattle to the joys of wine as an on-premise wine rep. She is thrilled to be welcomed into the Copa Fina family. She wants to share her passion and infectious excitement with other people and couldn't think of a better, sunnier place to do so!

Erin’s Spirit Grape: Sauvignon Blanc! Why? “It is trust-worthy and adaptable. It appreciates new, exciting places to grow. It is both down to earth and consistently zesty. Absolutely crushes a pool party. “

erin@copafina.com

Ricky Sutherland, San Diego Territory Manager

Ricky has tried just about every role that a restaurant has to offer, graduating culinary school in Chicago and cooking like a maniac all over the Second City before running away to sunny San Diego to pursue new experiences. He first decided to become a “wine-guy” after getting rejected for a serving role for not being able to name every 1st growth wine in Bordeaux. Not for nothing, he developed a true passion for the confluence of history, culture, science and anthropology that coexist in wine. After passing his sommelier certification and managing in various beverage roles throughout San Diego, Ricky realized he belonged squarely in front of the wine producers and families that do things the right way, to educate and advocate for them to anyone who’ll listen!

Ricky’s spirit grape: Albariño! Why? “Although it tastes like summer, Albariño loves each season, enjoys the simple things like an easy preparation of fish, and smells like sweet citrus with lots of salt!”

Kaitlin Knupfer, Corporate Accounts Manager

Kaitlin received her bachelors degree from San Jose State University in Hospitality Management with an emphasis in food and beverage. Kait has been with Copa Fina since 2019 in many roles, including administration and accounting. Previously, she was a fine wine sales rep in the Bay Area for 5 years, and also received her WSET 2 certification.

Kaitlin’s spirit grape: Pinot Noir! Why? “I am happiest by the coast and like to keep things light!”

kaitlin@copafina.com

Olivia Israel, Operations Manager

Olivia graduated from Boise State University in 2022 with a bachelor's degree in Information Technology Management. She grew up in Washington state and is a true Washingtonian at heart. Her favorite season is winter when she can get cozy with a hot cup of coffee. Since moving to Arizona, her hobbies include exploring the outdoors and taking her mini dachshund named Ollie out for adventures!

olivia@copafina.com