The Wine Market

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Christopher Spann - Owner/Manager Chris Spann has had a long history in the restaurant business in the Baltimore and Washington D.C. area since the age of eighteen. Chris' interest in wine began to progress as a server at Joy America Café under founding Chef Peter Zimmer. Chris eventually became the wine buyer at Joy America and then moved on to the wholesale wine business. Chris then worked for Constantine Wines in the Washington D.C. area for six years before deciding to open The Wine Market. After living in South Baltimore for fifteen plus years and starting a family Chris decided to build a business close to home. Chris is active in the South Baltimore community where his three daughters attend Federal Hill Preparatory Public School. "I wanted to create a place where people can relax and enjoy well prepared food and interesting wines in a friendly atmosphere."
Jason Lear- Executive Chef Jason grew up in Baltimore and began cooking in country clubs at a young age. He then decided to turn his culinary talents into a career and enrolled at Culinary Institute of America in New York. While attending CIA Jason worked summers at The Tilghman Island Inn. After graduation Jason moved to New Hampshire to accept a position at The Homehill Inn of Plainfield. In 2004 Jason was coaxed back to Baltimore to take on the position of Sous Chef at Peerce's Plantation. To our great benefit Jason came on board at The Wine Market in 2006. Chef Lear's infectious enthusiasm and flavorful cuisine help keep the kitchen humming everyday.
Ryan Shacochis- General Manager Ryan Shacochis grew up in Temecula , California . In High School, he earned money by driving tour groups through the many local wineries, where he learned the basics of the wine industry. After graduating from High School, Ryan moved to Cape Cod, where he learned the finer points of Serving and Bartending at such fine establishments as The Mews and The Governor Bradford. While at The Governor Bradford, he was promoted to head server, where he instituted a training plan still used today. Ryan finally ended up in Baltimore, where he was hired at Vespa, a fine Italian wine bar. He was soon promoted to the position of Manager, where he worked closely with Chef Michael Russell. Since coming to the Wine Market, Ryan has gained new knowledge and appreciation of wine. He has become, as he likes to say, “…an accomplished amateur.” Whether having a four course meal on our patio, or some lighter fare at the bar, Ryan can pair the perfect wine with your meal.
Christopher "Squints" Becker- Sous Chef Christopher "Squints" Becker started cooking as a young man of 17 making salads and desserts at the Hunter's Lodge Restaurant in Howard County. He then learned how to really hustle as line cook working at high volume restaurants such as Phillips and Cheesecake Factory. Christopher decided to take things to the next level by enrolling at Baltimore International College in 2002. Chef Becker then worked in fine dining establishments such as The Brass Elephant and Linwood's to gain more sophisticated knowledge and techniques. In 2006 Chris joined The Wine Market and quickly moved from garde manger to grill cook and on to Sous Chef.

We are passionate about wine at The Wine Market. We believe that world class wines should be within reach of everyone. We put a small, nine dollar corkage fee on our wines above the retail cost. So for example: a bottle of Shafer "Red Shoulder Ranch" Chardonnay would cost well over one hundred dollars at many fine dining restaurants while it is available for around sixty dollars a bottle at The Wine Market!