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    Houston's newest master somm

    Houston's newest master sommelier on the grueling process of passing the wine world's toughest test

    Eric Sandler
    Sep 24, 2021 | 2:47 pm
    Brandon Kerne Jeremy Broto-mur Master Sommelier
    Brandon Kerne, left, spent 10 years working towards passing the exam.
    Court of Master Sommeliers/Facebook

    Another Houston beverage professional has passed the wine world’s toughest test. Brandon Kerne has become the city’s newest master sommelier.

    Administered by the Court of Master Sommeliers, fewer than 200 people worldwide hold the prestigious title, including five other Houstonians: June Rodil (Goodnight Hospitality), Jack Mason (Republic National Distributing Company), Keith Goldston (The Post Oak), Steven McDonald (Pappas Bros. Steakhouse), and Guy Stout (Stout Family Wines).

    Kerne tells CultureMap he’s spent the last 10 years pursuing his goal of earning his new status while working for a number of establishments including Pappas Bros. Steakhouse and, more recently, as the director of operations for the Art of Cellaring, a facility that offers wine storage, sales, tastings, and classes.

    “A lot of this is personal growth and self actualization. I had a goal 10 years ago. I wanted to get over this hump,” he says. “It’s nice to be recognized by my peers and to finally be able to get back to my friends and family. Since I made the goal, I’ve taken it really seriously.”

    In Kerne’s case, “seriously” meant studying wine theory intensely — sometimes for as much as 12 hours per day — for six to nine months while working full time for Pappas Bros. He credits Mason and McDonald, his former colleagues at the steakhouse, with helping him prepare for the rigorous tasting section by giving him practice flights.

    After coming up short on the tasting in previous exams, Kerne says he upped his mental game by learning breathing exercises. He sought to improve his luck, too.

    “I had animal figurines in my pocket. I had crystals in my pocket. I had breathing exercises,” he says. “I’ll try anything. Let’s just get this thing done.”

    While the Court of Master Sommeliers had to change some procedures after some prominent members were credibly accused of sexual harassment, Kerne thinks the discipline required to pass the exam can serve as a useful goal for people looking to advance their careers.

    “The reason I continued down this path is because I believe in it,” he says. “It pulled me out of a depression and gave me purpose in life, having a goal and something to work towards.”

    Turning to his current role at the Art of Cellaring, the wine facility in Upper Kirby offers both its members and members of the general public ways to broaden their knowledge. The facility’s Texas Wine School is the only place in the South where someone can earn a WSET diploma, and its Art of Cellaring Selections wine store offers 3,500 different bottles for purchase.

    “It’s not window shopping, but you can walk in the door and walk through a selection of wines that consists of everything from $10 Spanish Grenache to some of the greatest Burgundy on the planet,” Kerne explains.

    The sommelier says he plans to celebrate this weekend with Champagne, Barolo, and Burgundy, so it seemed fitting to ask him about natural wine. The emerging movement is prominently featured at a number of bars and restaurants around town, including Light Years and Nancy’s Hustle. Kerne acknowledges some of it tastes of “bizarre alien yeast flavors,” but credits Nancy’s sommelier Justin Vann with guiding him to selections he can appreciate.

    “I think all the natural wine lovers in Houston are really cool people, and I want to hang out with all of them,” he says. “I’ll bring the Burgundy, and I’ll drink whatever the hell they give me as long as they tell me about it.”

    ---

    Mary Clarkson contributed to this article.

    awardswine
    news/restaurants-bars

    two great tastes

    Collaborative cookie bakery and ice cream shop spin up new Meyerland spot

    Eric Sandler
    Jul 29, 2026 | 1:21 pm
    Pudgy's Fine Cookies Underground Creamery Van Teamer Josh DeLeon
    Photo by Emily Walling
    Van Teamer and Josh DeLeon are coming to Meyerland.

    Two of Houston’s foremost purveyors of sweet treats are adding a second location. Pudgy’s Fine Cookies and Underground Creamery are coming to Meyerland.

    Scheduled to open in August, the combined cookie bakery and ice cream shop will be located in the Meyerland Court shopping center (4798 Beechnut St.). The location will serve the thick, chewy cookies that Pudgy’s is known for alongside Underground’s first-ever soft service ice cream.

    Underground Softies, as the concept is known, is a variation from the hand-packed pints that Underground Creamery sells at Pudgy’s and via its weekly drops — online sales of three or four flavors that change every week and frequently sell out in under an hour. The flavors at Underground Softies will change less frequently.

    "We'll be more focused on soft serve with a less dynamic menu instead of constantly changing everything," Underground owner Josh DeLeon said in a statement. "It's going to be a challenge for me, because creating something new every week has always been part of Underground's DNA. But I'm excited to really refine this concept while still finding ways to keep things creative."

    DeLeon tells CultureMap that diners will be able to add some of Underground’s signature toppings to their soft serve, including Oreo MSG (malted salted grit), Biscoff grit, sea salt, Craft Pita olive oil, and fudge. More toppings will be added once the new location is running smoothly.

    Customers will also be able to purchase a limited selection of Underground pints to-go. However, the weekly drops will only be available at the Heights location.

    Van Teamer founded Pudgy’s during the pandemic as an outgrowth of her passion for cookie baking. After decided a franchised cookie bakery’s products were too sweet, she developed her own recipes for cookies such as a chocolate chip (The Pudgy), the Bonanza Brulee, a cookie that combines the flavors of creme brulee and bananas Foster, and the Wild Campfire, a s’mores-inspired cookie with toasted marshmallows and chocolate chunks. Like Underground, Pudgy’s frequently serves limited-edition flavors inspired by special ingredients or the time of year.

    The new location expands on the duo’s current location in the Heights that opened in 2022. During those four years, Teamer and DeLeon have deepened their professional relationship. Underground and Pudgy’s have collaborated on cookie and ice cream flavors, participated in events together, and the owners have served as an important sounding board for each other.

    "It's the best of both worlds," Teamer said in a statement. "We each have our own businesses and creative freedom, but we also get to share ideas, support one another and celebrate each other's wins. Even though we're doing our own thing, we're working toward the same goal of creating a great experience for our community and helping each other succeed."

    "The cross-pollination of our audiences is why we've become what we are," DeLeon added. "I truly believe our brands can stand on their own, but Van has been an incredible mentor when it comes to the business side of things. Sharing knowledge has propelled both of us faster than I ever expected."

    In addition to offering soft serve, the new location will improve on the Heights in another important way. It will offer a seating area for people to enjoy their cookies and ice cream.

    “Our goal is to become more connected with the community by creating a welcoming space where people can make memories, celebrate special moments and feel right at home," Teamer said.

    news-you-can-eatopeningsdessertsice-cream
    news/restaurants-bars

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