Austin Morris Bridges
Wine & Spirits Curator

Austin Morris’s first restaurant job was at Chanterelle’s in Eugene, OR, as a dishwasher and prep cook. It was there he fell in love with riesling and his lifelong interest in wine began. He continued working in different restaurant roles until moving to Rheingau, where he was able to read a ton of books, travel and eat out…a lot.

Austin was at the notable farm-to-table restaurant Clarklewis when he was approached about joining DOC. He admits to having a minor panic attack when he first saw DOC’s size, but quickly came to love the space and take inspiration from its intimate scale. Over the last five years, Austin has grown DOC’s wine program into something truly unique. His uncanny skill for choosing obscure and nuanced wines that bring out new subtleties in food has become legendary and an enchantment customers can count on.

“It was my first bottle of Lacrima di Morro d’Alba that tasted like lavender and rose petals, which got me thinking of wine and ingredients. It’s amazing how many different varietals and qualities wines can have – floral, dirty, citrus…. It’s these qualities that make them perfect to pair with different foods.”

Ryley Eckersley 
Head Chef