Meet the Team

  • Luke grew up in Greensboro and the Shenandoah Valley; farming and working outdoors with his family, raising heritage breed pigs sold to restaurants throughout Virginia and Washington DC. Autumn Olive Farm pigs are raised outdoors in a mix of open pasture and hardwood forests, all in a way to give the animals a broad diet that has a tremendous influence that you can taste in the meat. This gave him his first understanding of terroir, or a sense of place coming out in the flavors and textures of a final product, and the time and process needed to pursue perfecting it. It was working in restaurants as a teen, that Luke’s interest in wine exploded, discovering that same sense of terroir found in food in wine. Summer of 2015, Luke worked in the Sierra Nevada foothills of Amador California in the cellar for his first vintage. From California, he returned to Virginia and spent a vintage in the cellar and vineyard in the Monticello AVA. In 2017, Luke joined the Hazy Mountain team and has been growing with it since. Since coming onboard with Hazy Mountain, Luke has had the opportunity to build relationships with our industry neighbors in the Monticello AVA, notably his mentor and consultant, Matthieu Finot – King Family Vineyards Winemaker, and study with an established vineyard in New Zealand during their harvest season. With this acquired knowledge, Luke’s ambition is to let the terroir of Hazy Mountain’s two vineyards in the Monticello and Shenandoah Valley AVAs be unmistakable in each glass we produce.

  • Sarah was born in Pennsylvania; she and her family moved to Lyndhurst when she was five and has lived in the Shenandoah Valley ever since. After completing her undergraduate degree in Health Service Administration at James Madison University, she worked at Augusta Health in Provider Recruitment and Credentialing. She developed a passion and connection to the area's wine and craft beer industry. After completing her MBA program, Sarah joined the Hazy Mountain team as the General Manager and has been working passionately to ensure that Hazy is operating at the highest possible level and continuing to grow to be better every day. When she’s not at Hazy Mountain, Sarah enjoys exploring new breweries, wineries and local hiking trails with her golden retriever, Dakota. Sarah’s favorite pairing is a glass (or two) of malbec with smoked gouda and bacon stuffed pork loin.

  • Jason moved to Virginia from his home state of Louisiana in 2003 to study Mechanical Engineering at Virginia Tech.

    While on break in 2008, a lifelong love of plants and the outdoors led him to seize an opportunity as vineyard manager at First Colony Winery. He took great interest in the vine to wine concept and furthered his knowledge with winemakers Benoit Pineau and Brad McCarthy. During his 14 year tenure, he learned nearly every winery role including, winemaker, director of operations and general manager.

    Jason started with Hazy Mountain in the spring of 2022 as the Vineyard & Estate Manager of the Afton Campus. He is enjoying the challenge of the site and looks forward to many vintages on the mountain. He currently lives in Waynesboro with his wife, Martha, and a border collie mix named Cleo. He has a love of trains, Lego, and taking things apart, but not necessarily putting them back together.

  • Bryan Fernandez is Hazy Mountain’s Assistant Wine Maker. Bryan‘s journey with Hazy Mountain started in 2019. Since coming onboard, Bryan has been a versatile member of the team in every facet of production and operations. Over the years, Bryan has been involved in all stages of production; planting, vineyard maintenance, harvest, wine making and bottling. Bryan’s experience with both vineyards -- the Swoope vineyard, Little North Mountain Vineyard, in the Shenandoah Valley AVA and the Afton vineyard, Hazy Mountain’s Estate Vineyard in the Monticello AVA has given him perspective to the varying terroir between the AVAs. His passion and primary role with Hazy is in our winery, as the right-hand man to our winemaker, where he has the satisfying experience of seeing the harvest all the way through its final stages of production. Outside of work, Bryan enjoys spending time with family, the outdoors, trying new foods and cooking. Bryan’s favorite pairing is a nice steak or pork chop with a great bottle of Cabernet Franc.

  • Travis Foster is the Executive Chef/Food and Beverage director for Hazy Mountain. Travis grew up in Staunton Virginia and worked at local restaurants until moving to New Orleans in 2001. Travis was a lead line cook at a local café on historic Magazine Street in New Orleans for two years before accepting a position with a leading national organic grocer working in prepared foods and specialty wine and cheese. Travis went on to become a Sous Chef and then part of a store opening team working primarily in the south. In 2008 Travis accepted his first Executive Chef position with Messina’s Catering and Events, New Orleans’ largest independent Caterer. While at Messina’s Travis managed culinary operations at the Alario Center, Ponchartrain Center, Zephyr’s Stadium, DuFrense Center, Jefferson Performing Arts Center and Messina’s Restaurant in Kenner Louisiana. While at Messina’s Travis managed a variety of events including, New Orleans Jazz and Heritage Festival, Super Bowl XLVII Committee, Bacchus Mardi Gras Ball, Voodoo Fest, AVP Pro Volleyball, and the Zurich Classic. Travis moved back to the Shenandoah Valley in 2017 working for Sodexo as Executive Chef at Augusta Health. He helped reopen Marino’s in Staunton and most recently was a Regional Operation Support Executive Chef with Sodexo supporting seventeen hospitals along the east coast

    Travis enjoys pairing wine and beer with pastas and fish dishes and loves cooking down rum or brandy for exceptional desserts.


  • Wiley grew up in Richmond, Virginia and started working in restaurants shortly after graduating high school in 2007. He quickly became fascinated with the world of food and wine, and how the two are intertwined. Wiley moved to Charlottesville in 2012 to take a position at Fossett's in Keswick Hall and began to develop his knowledge even further thanks to their extensive bottle cellar and ever-changing tasting menus. During this time, he also started to explore the wealth of wineries here in central Virginia, visiting tasting rooms whenever he had the opportunity. Starting in 2016, Wiley began working at Parallel 38 in Charlottesville, highlighting a wide variety of wines from around the world (including right here in Virginia) and eventually became part owner alongside Justin Ross, not only refining his own wine knowledge but also the idea of guest relations and hospitality at a new level.

    He jumped at the opportunity to join the Hazy Mountain tasting room team on the ground floor and is eager to show our guests the best of what this exciting new winery has to offer. When he's not working in the tasting room, Wiley enjoys cooking for friends and family, buying too much wine, and binge watching cheesy 80's and 90's action movies. His favorite food and wine pairing is roasted bone marrow and vintage champagne.

  • Lytzy is a lifelong resident of the Shenandoah Valley, growing in the Waynesboro area. She has been with Hazy Mountain since the Tasting Room first opened in 2021, working her way up from team member to management. She enjoys spending time with her family and her new puppy, Nova. Lytzy enjoys a wide range of wines, but specifically crisp whites, like Hazy Mountain Grüner Veltliner.

  • Native Augusta County resident. Born and raised in Fisherville, VA. United States Marine Corps. Combat Veteran. Serving from 2008 to 2012 with 2 deployments to Helmand Province Afghanistan. 2017 Bridgewater College graduate with a Bachelor's degree in Business Administration and Marketing. Worked in various local restaurants and breweries, has over 10 years of combined experience in the food and beverage industry. In his free time he enjoys hiking sections of the Appalachian Trail, fishing the Shenandoah River and attending local music festivals. Todd's preference in wine pairing varies between each season but he has always had a soft spot for Hazy Mountain's Cabernet Franc and a campfire

  • At the age of 16, she embarked on her professional journey, immersing herself in the intricacies of customer service. However, it was in 2015 that she discovered her true calling within the enchanting realm of weddings. Starting in catering, Kelsey swiftly ascended the ranks, transitioning seamlessly into the role of an assistant planner.

    With each event, Kelsey delved deeper into the art of wedding execution, from meticulous set-up to seamless catering coordination. In 2020, fueled by her unwavering dedication and boundless creativity, Kelsey proudly assumed the mantle of head planner.

    Guided by her innate attention to detail and relentless pursuit of excellence, Kelsey lead her team in crafting bespoke experiences that exceed expectations and leave an indelible mark on the hearts of our clients.

    From intimate gatherings to grand celebrations, She has had the honor of turning dreams into reality, infusing each moment with elegance, grace, and pure joy.