Brett Walker

Born and raised in California’s Napa Valley, Brett Walker developed his appreciation for food, agriculture, and hospitality long before stepping behind a bar. Growing up on a small ranch surrounded by vineyards, fruit orchards, vegetable gardens, and alpacas, he learned firsthand how deeply the seasons influence the ingredients we enjoy. Family meals were at the heart of everyday life, where beautifully set tables, shared cooking, and meaningful conversation instilled a lifelong belief that food and drink have the power to bring people together.

Brett later attended the University of California, Davis, where he studied International Development. A childhood filled with travel sparked a fascination with cultures around the world, leading him to spend several years in South America working with nonprofit organizations on community development, reforestation efforts in Peru, and sustainable greenhouse agriculture in Argentina. These experiences broadened his understanding of how food, agriculture, and hospitality reflect the identity of a place and its people—an influence that continues to shape his work behind the bar.

His career in hospitality began while attending college as a busser and barback, eventually growing into more than 25 years of experience across a wide range of restaurants and concepts. Along the way, Brett refined his craft at renowned destinations including La Toque in Napa Valley, Mikuni Japanese Restaurant in Sacramento, and The Shady Lady Saloon, where he learned from many of the pioneers who helped establish Sacramento’s modern craft cocktail movement.

Brett first joined the WM Restaurants family at Woodlake Tavern, where he discovered a passion for building beverage programs and crafting original cocktails that reflected both the seasons and the menu. He later developed the bar program at Shangri-La, further refining his philosophy of ingredient-driven cocktails rooted in local agriculture and thoughtful technique.

Today, as Bar Lead for both Allora and Aiona, Brett oversees the beverage programs across both restaurants, working closely with the culinary teams to create cocktails that complement each concept while celebrating seasonality, balance, and a true sense of place. Whether designing an elegant aperitivo for Allora or a fire-inspired cocktail for Aiona, his approach is always guided by fresh ingredients, curiosity, and the belief that every drink should tell a story.

For Brett, hospitality extends far beyond what is served in the glass. He believes the bar is a place where conversations begin, celebrations unfold, and lasting memories are created. His greatest passion is fostering genuine connections - between guests, colleagues, ingredients, and the communities that inspire them - creating experiences that linger long after the final sip.