Dewey Markham

DMjWineworks is Dewey Markham, Jr., and although for editorial purposes this site makes use of the corporate "we", in real life Dewey doesn't actually refer to himself in the first person plural.

Dewey was born and raised in New York City. He is a graduate of New York University, with a Bachelor's degree in English and a Master's degree in Cinema. During his late twenties, Dewey's professional direction turned to cuisine, and after working as a cook in Manhattan he enrolled in the Culinary Institute of America, the United States' premier cooking school. While still a student at the Institute, Dewey began writing articles on various aspects of gastronomy, and after graduation he was awarded a fellowship as an editorial assistant engaged in research and writing for the school's textbook, The New Professional Chef.

From 1986 to 1989 Dewey lived in Paris, where he was a director of the French cooking school L'Ecole de Cuisine La Varenne, introducing a wine studies program to the curriculum. This led to an increasing shift from cuisine to wine, and upon his return to the United States he worked in two of New York's leading wine shops, first at Morrell and Company, then at Sherry-Lehmann Wines and Spirits; in addition, Dewey has worked as Associate Director of the Swiss Wine Information Council. During this time, he was invited back to the Culinary Institute to teach a series of wine courses, and wrote Wine Basics (published in the United States by John Wiley and Sons), an introductory book for the beginning wine drinker that has become a standard title in the literature, having gone through ten printings to date.

Since 1993 Dewey has lived and worked in Bordeaux, where he wrote 1855: A History of the Bordeaux Classification, published by Wiley in 1997 to critical and professional acclaim, and winner of the James Beard award for wine book of the year. He holds a degree in winetasting from the School of Oenology at Bordeaux University.