About Michael J Pearce

Michael is about farm to table as you get! 

Born on to a 7,000 acre hill country farm in New Zealand, Michael grew up with a rich appreciation for the land, hard work, hand-crafted and well-sourced food and eventually wine. 

His hospitality career launched itself years ago in his hometown of Wanganui, New Zealand. Michael opened his first restaurant with his business partner of the same name, cleverly entitled, “Michaels’”.

European Wine Industry 

With a desire to see the world, Michael left New Zealand to explore Europe and develop his appreciation for food and wine in its old-world roots. He joined one of the world’s top luxury cruise lines, Seabourn Cruise Line. There he spent 7 years serving as Senior Sommelier and then Bar & Public Rooms Manager. Through Seabourn, Michael discovered unique wines, experienced first-class food and executed superior hospitality standards.
 

New Zealand Wine Industry 

Michael eventually settled back into New Zealand and joined the team at Craggy Range Winery in Hawke’s Bay where they assisted in the launching one of, “New Zealand’s most ambitious wineries ever”, as described by Jancis Robinson. It was at Craggy Range where Michael had the privilege of reporting to what Decanter Magazine describes as one of the 50 most influential people in the world of wine, Steve Smith, MW. He was also was fortunate enough to cross-train in the winery with a hands-on experience guided by wine maker, Doug Wisor (1973-2004), a young American who hand-crafted one of the highest rated red wines by Robert Parker to come out of New Zealand.
 

American Wine Industry

With an interest in furthering his wine experience, Michael moved to the United States with he worked in Napa Valley at one of the oldest wineries, Niebaum-Coppola Winery (currently Inglenook Estate) owned by five-time Oscar winning film director, writer and producer Francis Ford-Coppola.

At Niebaum-Coppola Michael was able to put the training programs he designed at Seabourn into use serving as their Wine Educator, train staff on wine tasting and creating wine tour programs. 

The Wine House ~ www.winehouseonline.com

Inspired by his experiences in New Zealand, Sonoma and Napa, Michael and his wife, Jackie opened The Wine House in Fairfax City, Virginia in 2008. The Wine House features over 500 wines from around the world to take home as a retail sale or to enjoy tableside with an on-premise license. The Wine House serves lunch and dinner 7 days a week, along with a Saturday and Sunday brunch. 

The Wine House Wine Program offers weekly "Flight Nights" featuring a themed flight of 4 wines with monthly "Flight & Bite" paired with 4 tapas plates, free Saturday wine tastings, a two-tiered Wine Club, regularly scheduled wiine education classes and seasonal wine festivals. 

WINNER OF "BEST WINE BAR" 2020, 2021, 2022, 2023, 2024 AND 2025 BY NORTHERN VIRGINIA MAGAZINE 

OPEN TABLE'S DINER'S CHOICE AWARD IN 2023 FOR "BEST NOTABLE WINE LIST" AND "BEST VALUE"

Vino Bistro ~ www.vinobistroonline.com

After 10-years operating The Wine House, finally the opportunity to expand and develop Vino Bistro became available in Leesburg, Virginia. Vino Bistro (VB) offers 250 wines from around the world with both an on-premise and retail license, like The Wine House. VB also features lunch, brunch and dinner, 6 days a week. The Wine Program at VB includes weekly "Flight & Bite" events featuring a flight of 4 wines paired with a flight of 4 tapas, monthly wine dinners, seasonal wine festivals, a monthly wine tasting featuring iconic wines to taste for free and a wine club. 

Vino Bistro is also a full service bar offering beers and cocktails.