Julee Resendez was born into the wine industry. A granddaughter of Washington State vineyard proprietors, she spent the summers of her youth tending the vines.

With a background in journalism and communications, Julee started her career in the hospitality industry with a great passion for wine. She developed the wine programs for New York City Michelin-starred restaurants David Burke, Bouley, and Marcus Samuelsson. Julee spent 9 years working in corporate distribution, importing, and supplier. Julee holds WSET Level 3, studied WSET Diploma, Certified Sherry Educator, and Certified WSET Educator.