OUR FUNDER:
JOHN DES ROSIERS

A classically trained Chef, John began his career at age 15, working in a fine-dining French restaurant. While working at some of the Midwest’s best restaurants, he was also exposed to wine and was fortunate enough to be a part of a team that built and managed a list with 1500 bottles. This exposure at a very young age and detailed management of such a remarkable cellar drove him to learn more about every sort of beverage, particularly wine. John has created and managed the wine lists and beverage programs at every restaurant he worked at from the age of 25.

At the age of 30 in 2009, he opened his first restaurant as Chef and Proprietor, Inovasi, and from that time his small restaurant-group has grown. Always focusing on innovative ideas and concepts, his restaurants each represent a different style of cuisine, and each is filled with personality, eschewing the traditional suburban chain mentality. This forward-looking creativity and inventiveness are what drove John’s interest in creating a tequila brand.

His wife’s family lives 25 minutes from the Distillery in the Jalisco highlands. I late 2019, one of her cousins asked him how he would approach creating a tequila brand. His interest was piqued, and he toured multiple different distilleries where he asked a lot of questions and took even more notes.

John’s Somm’s palate combined with his natural creativity and problem-solving skills allowed him to bring a completely different viewpoint to the spirit and how it’s aged in unique finishing barrels. John believes that “Tequila is one of the only spirits in the world to retain a sense of place through its entire process, it retains its Terroir. Every choice we made with Cambio is to enhance the effect and show the true potential of the spirit.”