Story

Sean Palmer has worked in restaurants for most of his adult life. He started in Maryland bartending while getting his business degree and wanting to earn money for snowboard trips. He moved to Utah in 2006 to snowboard and for a marketing position but found himself back behind a bar where he could engage with customers about the local beers at Red Rock Brewery. His first experience in fine dining bar service was at Park City’s Farm Restaurant at Canyons Village, where he turned his focus to craft cocktails and becoming a sommelier. To continue and further his education in cocktails and wine, Sean moved to San Fransico, CA. He received his level 2 Sommelier’s certification while bartending and being part of the sommelier team for the famed Michelin-star, fine dining restaurant, Spruce.

Sean returned to Park City in 2015 and joined Handle restaurant to run their beverage program. He brought his extensive knowledge of wine and cocktails to the program proving his success with the growth of Handle’s bar crowd and return clientele, always looking to enjoy new cocktails and wine year after year.

As a certified Sommelier, with many years on the dining room and winery floor, Sean loves to pair guests with the perfect bottle of wine or lively libation. His goal is to create a unique experience for each guest he interacts with. With his extensive background to pull from, it was time to take a leap and start a business that focused on creating a personalized guest experience through in-home wine and cocktail services. Sip and Stir is born.