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Meet the Team

Eli Labkowski

Eli has been involved in many area in the industry. Having built a successful distribution channel, Eli dealt with every area of the industry, from manufacturing, importing and distributing wine. VERRE was born as a result of the many challenges he, among with many distributor, brand owner and the like have faced throughout the years. His activity in the industry over all these years allows him to fully understand what VERRE’s clients are dealing with on regular basics and how to find the best solution.

Dan Wasserlauf
National Sales Manager

Dan has been involved in the sales aspect side of the industry for the past 15 years. He has dealt with Customers from all over world, and has heard and resolved the many challenges they faced while penetrating the American market. Dan’s role at VERRE is the understand the need and expectation of each customer, wineries, distributor or the like and help them create tailed solution in order to get the job done in the most efficient way. His understand of the US market will be a tremendous asset to any client of ours.


Erik Segelbaum

Meet Erik Segelbaum, 2020 Wine Enthusiast 40 under 40 Global Tastemaker and Food & Wine Magazine 2019 Sommelier of the Year. With nearly 3 decades of industry experience, he has a proven track record of success in the hospitality industry. This includes creating and running highly profitable, award-winning, and operationally efficient beverage programs, delivering enlightening staff and management training, effective profitability maximization strategies, operational improvements, revenue amplification, and more. Prior to founding SOMLYAY, Segelbaum held a number of diverse roles that include Corporate Beverage Director for Starr Restaurants, Head Sommelier of MV The World, and Corporate Wine Director of Schwartz Brothers Restaurants.


Erik is an Advanced Sommelier with the Court of Master Sommeliers, a Certified Specialist of Wine (with distinction) with the Society of Wine Educators, and Wine and Spirits Locations Specialist (with distinction). Erik's hospitality experience includes 10 years as a fine dining chef and nearly two decades in front-of-house. Segelbaum has opened more than 30 restaurants, hotels, and venues including building, implementing, executing, and training beverage programs. His experience set includes everything from Michelin Star fine dining to fast casual to multi-unit concepts. Segelbaum is a wine educator with ongoing sessions at Smithsonian Institution in Washington D.C. as well as private and corporate events. Segelbaum lectures at many conferences including CIA's Bev Pro, SommCon, VIBE, ABID, etcetera. Segelbaum is a wine journalist with recurring columns and content in multiple consumer and trade publications. Segelbaum serves as the Vice President of the United Sommeliers Foundation.

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