Nadel’s interest in wine and spirits was first piqued on a college trip to central Italy spent living off loaves of bread, ripe cheese and Brunello di Montalcino. It remains one of his favorite memories.

His career in wine and spirits began at the acclaimed restaurant Veritas, where Nadel was offered a sommelier position in 2001. Under the guidance of wine director Tim Kopec, Nadel experienced a lifetime of fine wine and fine dining as the team went on to win the James Beard Award for Outstanding Wine Service in 2004.

The following year Nadel was called upon to create the opening beverage program at The Lakehouse Restaurant in Bay Shore, NY enthusiastically reviewed as one of Long Island’s best restaurants. Later, he developed the wine program at Freeman’s on Manhattan’s Lower East Side. Nadel took his subsequent sommelier position at Cru Restaurant in spring of 2005 – also a Wine Spectator Grand Award recognized program.

In 2009, Nadel joined with Chef Andrew Carmellini to engineer a beverage program based on accessible, traditional Italian wines and spirits for his award-winning Locanda Verde restaurant in The Greenwich Hotel. He continues on with Carmellini and his partners Luke Ostrom and Josh Pickard at The Dutch.

In 2010, he launched Gothic Wine, an American wine label rooted in food driven, cool climate wines modeled on old-world methods of non-interventionist winemaking.

Josh is regularly featured in publications such as The New York Times, The Wall Street Journal, and Wines & Spirits Magazine.  He is a Master Sommelier candidate, and regularly travels the globe developing relationships with the vignerons and artisans who create our world of wine and spirits.