CONRAD HELMS
Beverage director, Lazy Betty in Atlanta
Age: 33 First industry job: Mambo Italiano, an Italian eatery in Peachtree Corners, GA Favorite drink: Martinis and wheated bourbons with long age statements
Helping to open pizza restaurant Local Pie in Hilton Head Island, SC, in 2015 drew Conrad Helms into the beverage industry.“ It was a really cool and sustainable program that employed wines on tap and no cans or bottles,” he recalls.
“ Essentially there was no aluminum or glass waste at all in house. It had an all tap system for wine and beer and a limited cocktail menu. The bar was half inside and half outside, and it was huge.”
Serving in the pizza restaurant, Helms got to watch the bartenders“ and see how cool they were and how fun and lively it seemed, and I wanted to be a part of it.” He was hired as a bartender and when several bartenders quit, he became a bar manager within just a few months.
“ What I learned in that position about mixology ignited my passion for mixing in a sustainable way, and I learned to listen to those around me who knew more, which has served me an invaluable amount since then.”
Key mentors were Monica Collins from Local Pie and Janis Vanderheyden from Helms’ time at the Mill Kitchen and Bar in Roswell, GA, shaped the way he addresses cocktails and zero-proof creativity. Suzanne Thompson from Palmetto Bay Marina was another mentor from a management and interpersonal relations perspective.
While the Covid pandemic created many challenges for the industry, the biggest one for Helms was how inspiration and passion“ can be crushed when something as big as the pandemic happens. It has been tough since then to retain and hire individuals at times, because there are seldom guarantees in this industry. I am dedicated to creating confidence and comfort in this space.”
What’ s more, he says,“ I’ ve found that giving credit where it is due has been the best way to inspire people to continue to push the boundaries, and they need to feel it both on a personal level and success as a whole on a team.”
CRISTINA MANSO
Oenologist, Muriel Wines
Age: 38 First industry job: During the 2015 harvest at a small winery in Navarra Favorite drink: A glass of young Garnacha, Graciano or Malvasía
At just 38, Cristina Manso exemplifies the next generation of Spanish winemakers— innovative, technically trained and deeply committed to sustainability. With degrees in Agricultural Engineering, a Master’ s in Oenology and a PhD in Viticulture, Oenology and Sustainability, she brings a rigorous scientific foundation to every stage of her work. Her blend of technical mastery, environmental leadership and dedication to quality positions her at the forefront of the beverage alcohol industry’ s future.
Manso has achieved a lot so far in her career, but by far, the one she’ s most proud of is earning her PhD in Oenology, Viticulture and Sustainability.
“ The degree feels like both a reflection of and a reward for five years of hard work and high expectations,” she says.“ It’ s a long journey full of experiences and learning.”
As Oenologist at Muriel Wines, Manso oversees the acclaimed Conde de los Andes wines, shaping their identity through precision and respect for heritage. In 2024, she expanded her impact by taking on the production of Bodegas Luis Alegre, marking a significant step in her career and influence.
Across both historic houses, Manso is recognized for her meticulous approach, clarity of vision and ability to honor tradition while driving innovation.
Since joining the team, her experience in developing new grape varieties adapted to climate change provides resilience and long-term vision, aligning with the philosophy of quality, terroir and sustainability traditionally upheld by Bodegas Luis Alegre.
Manso’ s work has contributed significantly to the sector thanks to her deep understanding of how climate change affects current grape varieties and the future quality of wines. Her scientific training and research in sustainability provide technical tools and criteria that help the industry anticipate climate-related challenges, ensuring the continuity of high-quality wines and promoting more responsible, future-ready viticultural practices.
Manso’ s advice to other young professionals in the industry? Taste lots of wines, stay curious, and keep an interest in discovering new things.
“ The wine industry is evolving as trends and consumer interests shift, which makes innovation and adaptation essential,” she advises.“ There are always new techniques to learn and different winemaking approaches to explore.”
2026 BEVERAGE INFORMATION GROUP 40 UNDER 40 19