Since the opening of The Lark Creek Inn in 1989 (now known as The Tavern at Lark Creek), John Hulihan has played a significant role in the evolution of the Lark Creek Restaurant Group. Hulihan oversees all aspects of developing, opening and operating the group’s extensive beverage programs, selecting the best all-American wine and spirits to complement the menus of each restaurant.

“It has been amazing to watch the Lark Creek Restaurant Group grow over the years from The Lark Creek Inn to the 10 highly-acclaimed restaurants that comprise it today,” says Hulihan. “One of the advantages of working with a growing company is that there are always new challenges that enable me to learn and think creatively. I have tremendous respect for the outstanding group of partners and owners that I work with, as they have helped to create an environment where there is a great deal of trust and cooperation.”

The all-American wine programs Hulihan created have received significant critical acclaim, including such top honors as Restaurant Hospitality’s “Best American Wine List,” Wine Spectator’s “Best of Award of Excellence,” San Francisco Sidewalk’s “Best of Marin” Award, Food and Wine’s “Best American Wine List San Francisco,” Sante’s “Restaurant Service and Hospitality Fine Dining on the West Coast” Award, Restaurant Hospitality’s “Best American Wine List” and “Best Short List” awards, and Wine Enthusiast’s “Top 10 Wine Friendly Restaurants."

As Vice President – Beverage and Service, Hulihan conducts seminars and training programs for more than 200 of the Lark Creek Restaurant Group’s service employees. “One of the inspiring aspects of my position is providing education, support and advice on how to successfully operate our businesses,” says Hulihan. “I find it personally rewarding to teach and mentor the diverse group of employees that comprise the Lark Creek Restaurant Group.”

Hulihan is a member of the Society of Wine Educators and the Bartenders Guild. He has served as a judge for the San Francisco International Wine Competition and on the tasting panels for the Connoisseurs Guide to California Wine, San Francisco Chronicle and Wine & Spirits Magazine. Hulihan was also the Coordinating Sommelier for Hospice du Rhone and a panel speaker for the Society of Wine Educators. Aside from his professional activities, Hulihan is a member of such environmental organizations as the Audubon Society, Sierra Club and the World Wildlife Fund.