Thamin Saleh is a 33-year veteran of the hospitality industry with a career spanning from the coast of California to the mountains of Colorado. Saleh immigrated from Palestine in 1984, and started his career at Carmel’s legendary Anton & Michel restaurant, where he cultivated a curiosity for wine. He’d go on to work at notable properties on California’s Central Coast—including Highlands Inn, Bernardus Lodge and Quail Lodge—as well as The Sebastian luxury resort in Vail, Colorado, Solage Resort & Spa in Calistoga and Bacara Resort & Spa in Santa Barbara. Serving as sommelier, wine director, and food and beverage director over the years, he has always remained committed to expanding diners’ palate for wine. In 2013, Saleh opened a concept all his own: jeninni kitchen + wine bar in Pacific Grove. Specializing in the diverse cuisines around the Mediterranean, jeninni kitchen + wine bar has been celebrated by local media for its inventive cuisine and novel wine selections. Here, Saleh curates an extensive collection of wines that offer great stories and great value to diners. In addition to running the restaurant, Saleh produces wine under the jeninni label. He has participated in the World of Pinot Noir for 12 years, gathering with world-class wine professionals to celebrate wineries and winemakers dedicated to this grape.