Frank Zoll
Frank Zoll, Pastry Chef & Vintner has been making award winning wines since 2005. Zoll Cellars operated in the cellar level of Frank Zoll’s residence until 2017 when he decided to move south and grow grapes in a warmer climate and Zoll Vineyards was born. Frank Zoll Pastry Chef, Winemaker, and General Manager handles the day to day operations of creating the wines, pairing menu, festivals, & in house events.
Frank Zoll graduated from Johnson & Wales University in 1997 with a degree in Baking & Pastry Arts and went on to work for the Ritz Carlton Boston, Tavern on the Green, Marriott Marquis, and the Boston Copley Marriott as a Pastry Chef until 2005.
He taught himself to make wine in 2001 from a family wine making kit and started winning awards in 2005 to present. The Reserve and Mariners Blend are the first award winning Virginia wines. I am most proud of our Gold medal Chardonnay & Petit Verdot that we made during covid. Even at what seems like the worst of times we can still find the gold lining!) Chef Zolls favorite wine from his cellar is the non vintage Reserve. This is a blend of 14 Cab Franc, 16, Cab Franc, 14 Cab Sav, & 15 Marquette. This wine has aromas of toasted coconut, chocolate covered strawberries.
Bobby – Ambassador/ Bartender
