Cindy McGann

Cindy McGann brings more than 25 years of hospitality experience to the River Stone Chophouse. Along with her husband, Chef Sam McGann, she is an active partner in River Stone, and personally designed its extensive wine list. She is currently undergoing training as a sommelier and has completed one of four levels for the intensive, prestigious qualification through the Court of Master Sommeliers.

Incomparable Hospitality Experience

McGann grew up in Virginia Beach, Va. where she received a degree in Economics from Old Dominion University. She has experience with numerous upscale hospitality environments, including the Mandarin Oriental Hotel Group in San Francisco, Calif. There, she managed the restaurant Silks, consistently ranked as one of the top in the country.

McGann later served as a clubhouse manager and food and beverage director at the Cavalier Golf & Yacht Club Beach in Virginia for four years. She also worked for a number of years with the Pebble Beach Company, managing catering, special events, and two restaurants at The Lodge at Pebble Beach, later named in Travel + Leisure’s World’s Best Hotels list.

McGann designed the innovative wine list for Vintage Tavern, which received a prestigious Award of Excellence from Wine Spectator in 2007. Vintage Tavern features more than 400 unique wines from around the world.

In-Demand Expertise 

McGann served as the executive director of the Chesapeake Bay Wine Classic Foundation for six years; an organization that began as a way to bring local wine enthusiasts together, promote the wine trade in Virginia and raise money for local charities in Southeastern Virginia. More than $4 million has been donated to various local charities since the organization’s inception.

In addition to her knowledge and passion for wine, McGann runs Classic Events LLC, which consults and oversees non-profit charity events along the Mid-Atlantic. McGann’s wide-ranging experience and knowledge of high-end hospitality are an impressive asset to River Stone.