What happens when life redirects a budding sommelier to a new, yet possibly fated path? In this case, destiny brought together the right people to create a nationally recognized wine bar in Atlanta.
As co-owner of six-month old Madeira Park, Tim Willard’s passion for wine was sparked by a team that made him part of the equation. Willard describes his jumping off point – from the award winning restaurant FIG, in Charleston, SC. “Working at FIG led me to realize that hospitality could be more than just a job. I realized it could be a career. The passion and expertise from the chef/owners is shared with staff and it’s such an inspiring team effort. I fell in love with hospitality there.”
Willard ended up in Atlanta by chance, relocating to follow his wife’s career. His initial reaction to the move? “Are you joking? I love Charleston!” But he followed her with the mindset of studying for an Advanced Sommelier certification through the Court of Master Sommeliers.
“I began working on the import side of the business doing pop ups around Atlanta, including the popular Dive Wine, The Prez, and Loire Bar,” he recalls, when the opportunity arose to collaborate with Neal McCarthy, GM of award-winning Miller Union Restaurant and its chef, Michelin winner Steven Satterfield, to create Madeira Park.
“We set out to be a neighborhood restaurant and wine bar,” says Willard. “The national recognition of being named a Top 25 in the U.S. by Wine Enthusiast Magazine is great, but we see locals as our mainstay here in Atlanta. That’s why we offer a house red and a house white wine at or under $12. Yet, it is world class wine along with the rest of the wine list. We have $700 bottles and the service to go with it, served in the finest glassware.”
Madeira Park features a mix of old and new world wines with 100-120 bottle offerings, and 25 by the glass selections, chosen by Willard and the sommelier team. Wine based cocktails and top  base liquors are available for the cocktail program helmed by Philip Weltner. Chef de cuisine, Ollie Honderd, who spent time cooking in France, creates clean, locally sourced plates that go with any wine. “Our top priority is focusing on human centered hospitality and authenticity. We always have an owner on the floor to make sure our diners are happy,” says Willard. “We also recently opened our retail license to be able to host winemakers and producers for wine tastings and events.”
With rave reviews from Bon Appetit, and Atlanta Magazine, not to mention guest raves, the first six months of Madeira Park have gained notoriety for its excellence in food and wine, adding to a wine bar vibe that was missing in Atlanta. Says Willard, “We want to consistently overachieve on the simple things, most often overlooked, but what is essential to the hospitality experience.”
AUTHOR
A seasoned PR pro and food photographer, Susan is an inspirational writer who travels the world planning her trips by dining reservations. She started the GA Lottery in the 90’s and turned to food watching Public TV with Jacques Pepin, Natalie Dupree and The Frugal Gourmet. She is an accomplished home cook and lover of all cuisines.
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