Our Professionals Are Passionate About Hosting Perfect Events
We understand the importance of making an impression on your guests and clients. A Virtual Toast is commited to making you look good for hosting the event. Our team is composed of experts committed to making sure every detail of your event goes right.
A Texas native with a life-long aspiration of hospitality, Roger Avila is a prime example of a “restaurant guy.” Starting in the kitchen as a line cook and then moving his way up to a general manager, there is no space in the restaurant he hasn’t touched. Like everyone else, he agrees, a hard day’s work is best ended with a relaxing beverage. This is what has moved Roger to explore and study the world of food and wine. His studies have landed him on a cross-country tour exploring different regional cuisines from working harvests in the Willamette Valley in Oregon and exploring the Pacific Northwest, to winning squirrel-cooking competitions in Arkansas, to bartending in Kansas City, learning the blue-collar culture of midwestern cuisine. Roger is a Wine and Spirits Educational Trust (WSET) Level 2. He enjoys graphic design, tiki nights, and 90’s hip-hop.
Sommelier / Host
Barry has worked in food, wine and hospitality for over 20 years. He has developed award winning wine programs that feature small-production, handmade wines from some of the globe’s top producers. Barry’s approach to wine emphasizes seasonality and corresponds to the menus and cuisines that the wines compliment. His approach also seeks to make wines more approachable by creating unique formats and contexts for guests to explore and enjoy. Barry has learned that the wine world is full of unique and interesting individuals and that that world is more dynamic, interesting and engaging when we can connect unique individuals over a glass or bottle.
Chef Brian Aaron began working in restaurants in Kansas City when he was 15. After high school, he attended Colorado State University where he graduated with a degree in Restaurant & Resort Management. While there, he trained in fine dining restaurants and studied abroad in Switzerland. Chef Brian furthered his training with a culinary degree from Johnson & Wales University where he was a member of an award-winning culinary team. After a year at the prestigious Brown Palace Hotel in Denver, he returned to Kansas City to become the Sous Chef of the fine dining Zin. Chef Brian went on to train with, and work alongside, many great chefs while extensively traveling the world to gain an appreciation of food and culture. He returned to Kansas City as the Executive Chef of Tannin Wine Bar & Kitchen.