Mark Bright

Born in Chicago, Mark Bright has been passionate about wine since he went to Europe at the age of 15. At 17, he starting working at Aqua Restaurant in the Bellagio Hotel, Las Vegas, while attending the University of Nevada, Las Vegas, where he studied Food and Beverage Management. At UNLV Mark was the President of the Wine Club and helped organize many events to benefit the school as a Senate Representative. He joined the Bellagio Sommelier team on his 21st birthday, working on the floor at Aqua Restaurant.

Since he got his start, Mark has worked or consulted with some of the best restaurants and wine programs in the country, including his own. In 2008, a seminal partnership began with Chef Josh Skeens in the Mission District, and restaurant Saison was born in San Francisco. With Mark at the helm of co-owner and wine director, this restaurant went on to earn Two Michelin Stars and Four Stars from the San Francisco Chronicle. 

In 2009 Bright and business partner Kristopher Esqueda officially launched Markris Wine Group, which focuses on restaurant development and concepting and wine education and production. Their first wine bar, Vinyl, opened in January of 2011 in the NOPA district of San Francisco. Their first office in Asia, in Hong Kong, opened in the fall of 2011

Now, Mark is ready to bring to you a casual approach to drinking and dining. Welcome to Bright's Food & Wine.


Christian Adams

Christian Adams has always had a passion for hospitality. The ability to be in control of someone's life for 3 hours to a few days. With this time one can have joyous memories and experiences be a result of attention to detail, personality and service. With quality products and a positive attitude, great things can happen. This has been Christian's mentality since he was very young.

His beginnings in the hospitality Industry started small at the Resort at Squaw creek, working at the front desk at age 18. He returned to the place of his birth, Carmel, California to seek higher quality service. He began working at the, then top residence in Carmel Valley, Bernardus Lodge. Working his way to being Guest Service Manager, he felt a need for another feather in his cap. In 2008 he became the Assistant General Manager for L'Auberge Carmel, flagship hotel of David Fink, founder of the Carmel Gourmet Festival. All before his 24th year of life.

Christian had always dreamt of returning to Germany, where he truly felt home. in 2010 he was given the ability to move back to Germany to be the Restaurant and Banquets Manager for Schlossweinstuben, a 300 seated dining room situated in Castle Johannisburg, right on the Main River. In the time spent in Germany, Christian dedicated all his free time training with German wine. Assisting wine makers in the Franken region with Harvests in 2011, teaching wine tasting courses at the Volkshochschule Aschaffenburg (City College) and tasting throughout the Franken, Pfalz, Rheingau, Mosel and Rheinhessen regions. German Wine became his life.

Wine became a passion for Christian at an early age. He learned many things from the wine directors at both properties Mark Jensen (Bernardus Lodge) and Thomas Perez (L'Auberge). With friends around him becoming Sommeliers, Wine Makers and Sales Reps, he was inundated with great wines drink from around the world. But his main focus were in the wines of Germany. With his focus and attention to varietals and styles, Christian was sought out by Rudi Wiest to be their West Coast Sales Manager. This was no easy feat, since Christian was in Germany and had no plans to leave. With coercion, he was able to start the next chapter in his life. Living in Las Vegas and traveling to Seattle, Portland and Colorado; Christian had the opportunity to show Sommeliers a side of German wine they had not known. He made many friends and enjoyed the excitement the wine and his stories could bring.   

But, Las Vegas is not a place for a German raised in Carmel to live. With Rudi's approval Christian was able to move back to California to run sales for Northern California. Eventually this lead to him moving to San Francisco, in which he has felt blessed to be a resident alongside some of the best Sommeliers and food in the world. After a few years Christian missed the life in restaurants and looked for a way to get back in. After spending some time looking and working random positions he found his now home, Les Clos.

Christian hopes to be able to utilize his skills mastered in high end hospitality, worldly state of mind and passion for wine to make Les Clos better than ever. He hopes to create an environment for people to gather, feel comfortable, enjoy high end service of the best wines available and the highest quality French cuisine. But he will never be done learning, and is excited to be a part of a restaurant that so much promotes friendship, teamwork and the furthering of ones knowledge in wine.