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The HIGH Museum Atlanta Wine Auction is back! Get Tickets

High Wine Auction - March 17-20: Art, Wine, & Friends: Together in Spirit

Special Guests

Meet our 2020 Special Guests!

Special Guest of Honor

Dr. Madaiah Revana

Owner, Revana Wine Portfolio

Dr. Madaiah Revana’s compelling journey to become Vintner of the Revana Wine Portfolio is as unique and inspiring as his estates in Napa, Oregon and Argentina.

His journey began over 10,000 miles away in a rural farming village outside of Bangalore, India where his family’s farming heritage spans over four generations and his keen agricultural instinct originates.

A passion for medicine led Dr. Revana to graduate first in his class from India’s top medical college, Mysore Medical College & Research Institute, in 1972. Driven by his quest for knowledge, he ventured to the United States in the summer of 1973 where he continued his medical education with an internship at Coney Island Hospital (NY), residency at Thomas Jefferson University Hospital (PA) and finishing with his fellowship at Baylor University Medical Center (TX) in 1978. Upon completion of his education, he began his own practice in Humble, Texas, where today he continues his devotion to cardiology and community.

Dr. Revana’s curious nature and exploring spirit eventually drew him back to his agricultural heritage. With the help of close friends introducing him to the First Growths of Bordeaux and the Grand Crus of Burgundy he became fascinated with wine. His newfound appreciation of wine inspired him to travel the great vineyards of the world and he became committed to seeking out unique vineyard sites to produce exceptional wines that express a distinct personality true to the integrity of place.

A lifelong pursuit of knowledge driven by curiosity and devotion to excellence, Dr. Revana’s accomplishments have been realized with over 45 years in the field of medicine and nearly 20 years in his fields of grapes in Napa, Oregon, and Argentina.

Special Guest Chef

Chris Hall

Local Three , Muss & Turner's , Eleanor's , MTH Pizza
Atlanta, GA

Chris Hall is clearly the most rakishly handsome and debonair of the three Unsukay Partners.

His story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. Somehow, the magic smell of pepperoni and yeast lured him in and 25+ years later he is still at it. Either that, or he is just too dense to figure anything else out… So he threw some pizzas and moved up the proverbial ladder, eventually landing, while in college, at Philadelphia’s famed Lec Bec Fin where he was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent (and he was too dumb to be scared), so he set off to learning and taught himself how to cook. Some folks, including a few dining critics, claim he never learned to cook, but undaunted, he still kept trying.

Hall eventually headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. He landed at Canoe on his return and cut his teeth with Gary Mennie, George McKerrow, Ron San Martin and the gang by the river. It was an amazing time at an incredible restaurant and the most formative of his cooking years; but he always knew he wanted his own place, and if nothing else, to cook what he wanted, however he wanted, whenever he wanted. So after meeting Turner and Muss, a fast friendship formed and they began talking about a partnership. It was a long winding road to eventually get there, but the seed for Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history.

Now you can find Hall mentoring cooks and doing what he likes most: working on the creative aspects of Local Three, Warhorse Investments, and Unsukay. His true passion these days is to help people in much the same way people helped him in his career. He loves to coach and mentor and is still entranced by the machinations of the restaurant business.

Hall participates actively in a number of charities and is Vice Chairman of The Giving Kitchen. In 2015, Chris, Ryan, and Todd were named Cornerstone Humanitarians by the National Restaurant Association’s Educational Foundation for their role in kickstarting The Giving Kitchen. In 2019, the Giving Kitchen was named Humanitarians of the Year by the James Beard Foundation.

He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 They live in Smyrna, and when he is not in the restaurants, he is golfing, crashing around the woods, shooting at things, and generally acting the fool. Hall loves both kinds of football, round & oblong and is obsessed with Atlanta United, Arsenal winning the Premier League, and Georgia Tech winning a national championship. He likes breaking 80 on the golf course, Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, piña coladas and getting caught in the rain…… But most of all, he is incredibly grateful for the staff, guests, and friends, old & new, who keep the company going.


Check out the fantastic team Chef Richards has hand selected to join us for the Friday Fête!

Benjamin "BJ" Dennis

Personal Chef and Caterer
Charleston, SC

Chef Benjamin “BJ” Dennis is a Lowcountry original.Born and raised in Charleston, SC, personal chef and caterer Benjamin “BJ” Dennis infuses the flavors and culture of the Lowcountry into his Gullah Geechee cuisine, bringing a new taste to ever expanding culinary palate of the south.

What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to the Gullah Geechee culture, brought to the Americas by West Africans, and disseminated along the West Indies and the American South. Dennis infuses the techniques of his ancestors, learned from four years of study in St. Thomas, as well as the lessons of his grandparents about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced vegetables and seafood.

Chef BJ has an associate’s degree in hospitality / tourism management and the culinary arts from the Culinary Institute of Charleston and has worked in a number of award winning southern dining establishments including Carolinas, Anson’s, Oak Steakhouse, Hank’s Seafood, and 82 Queen. His cuisine has been featured in local, national and international events including the BB&T Wine+Food Festival, Cook It Raw, Meatopia, and The Food film fest. His “pop-up” dinners, at local establishments such as Butcher & Bee, Elliottborough MiniBar, Republic Reign, Le Creuset, Roadside Seafood and Proof, are sought after culinary adventures on the underground dinner circuit. His pop up at Labo Culinaire Foodlab in Montreal, Quebec in May 2015 took the Gullah food and culture to an international arena. Also a chef participant at the Terrior food symposium in Toronto May 2015, Canada’s biggest food conference.

Recent appearances on P.B.S ‘Moveable Feast’ and Bravo’s ‘Top Chef’ has taken him and Gullah Cuisine to a national television audience.

When you taste BJ’s cooking, you can’t help but re-think your idea of soul food.

Carla Hall

Chef, TV Personality, and Author
Washington D.C

Carla is best known as a former co-host of ABC’s Emmy award winning, popular lifestyle series “The Chew.” She currently appears on ABC’s GMA DAY. She won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. Carla believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.

Born in Nashville, TN, Carla Hall grew up surrounded by Soul Food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University’s Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path. Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author.

On the literary front, Carla has combined her loves of food, people, and culture to write several cookbooks. Her latest cookbook is Carla Hall’s Soul Food: Everyday and Celebration. She has two previous cookbooks – Carla’s Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.

Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. Such organizations include Helen Keller International, an organization that works to improve the lives of those with blindness, and to prevent the causes and consequences of blindness, poor health, and malnutrition. She is also the Culinary Ambassador for Sweet Home Cafe at the Smithsonian National Museum for African American History and Culture in Washington, D.C. where she works to bring attention to and connects the experience of moving through the museum with the stories and history that inspires the food in the cafe.

Carla lives in D.C. with her husband, Matthew Lyons.

Enrika Williams

Owner and Executive Chef at Fauna Foodworks
Jackson, MS

Chef Enrika Williams began her adoration for food at an early age in West Point, MS.She grew up intrigued by PBS cooking shows, her granddaddy’s garden, her grandmother’s knack for entertaining in the truest of “southern lady” charm and along with the whimsy and neon hued era of the 1980’s, fueled a fascination for the creative and for wanderlust- both in terrain and imagination. To fuel this fascination, Enrika attended the Art Institute of Atlanta and graduated in 2004. She worked in Atlanta for the next six years, honing her craft and working under the tutelage of master chefs including: Emeril Lagasse, Mel Toldedo, Vince Hernandez and Richard Blais. The opportunities to learn and intern took her to McCready’s in Charleston with Sean Brock, as well as the Historic Greenbriar in White Sulphur Springs, WV.

Enrika returned to Mississippi in 2010 to join Craig Noone and his handpicked team as a sous chef in the opening of the acclaimed Parlor Market in downtown Jackson. During her tenure there, she was offered an internship with Chef Joel Harrington at Marcus Samuelsson’s restaurant, Red Rooster in Harlem, NYC. During this time as well, Enrika created and began her own company-newleaf catering, which focuses on unique and innovative ways to entertain and reach through supper clubs, “pop-up”restaurants, private chef services as well as consulting, food writing and social food justice. Enrika was a featured chef on FOX network’s television show Hotel Hell with Gordon Ramsay as an executive chef/consultant for the Historic Hotel Chester in Starkville, MS. Her culinary travels have taken her to: Houston and Austin, TX; Lacrosse, WI; New York as well as abroad to: Rome, Orvieto, Florence and Venice, Italy, where she has embarked in chef residencies, independent study abroad as well as culinary ventures through the country.

Currently Enrika is continuing her branding and branching out her culinary stamp. Her latest endeavors included joining celebrity chef Carla Hall at the illustrious James Beard house in November where they partnered for a dinner featuring recipes from Chef Halls latest cookbook, which also features Chef Enrika as well as some local gems from around the city of Jackson. Enrika is absorbing and sharing all of her culinary experiences as they come and welcomes the things that lie ahead.