CEO Tim McEnery on the Cooper’s Hawk Experience

“Here, Cindy, just take it. It’s one of my favorites,” he said as we walked through the retail shop. He is Tim McEnery, CEO and founder of Cooper’s Hawk Winery and Restaurants, and it was a jar of fresh vegetable giardiniera that I had just enjoyed during the opening of their new location in Oak Lawn, Illinois. Having been invited to the event where I was able to meet McEnery and others, I relaxed on the cozy patio with retractable roof and outdoor fireplace after a tour. While I sipped a fresh Chenin Blanc, a crisp Rosé, lightly oaked Chardonnay and spicy Syrah paired with a variety of flatbreads, calamari with sweet and spicy sauce, and more dishes new to the menu it was apparent that anyone visiting Cooper’s Hawk was not going to have only a glass of wine and lovely meal. They were going to have an opportunity to engage in a lifestyle. With its wine tasting area, separate bar with a casual vibe, modern and upbeat restaurant, wine club offering plenty of perks, and online and on location retail shops, Cooper’s Hawk is unique. And McEnery allows that he wants to “create an experience” for everyone walking through the door”.

Currently, Cooper’s Hawk is present and vibrant in seven states with nineteen locations; the Jacksonville, Florida location is scheduled to open in October. Grapes for all wines are sourced from quality vineyards around the world and produced in their winery facility in suburban Countryside, Illinois, also home to their corporate offices. The varied lunch and dinner menu in each restaurant includes suggested wine pairings, all of which are, of course, affordable Cooper’s Hawk wines. When you enter any location, you will be greeted by a welcoming staff as you walk through the tasting area and retail shop where items ranging from kitschy wine accessories and gifts to high quality food products, many of which incorporate their wines. Be sure to try the Pear Gorgonzola Riesling dressing and don’t leave without a chocolate truffle – wow!

 

I caught up with Tim McEnery at his office just days after he had returned from Venice where a well priced Prosecco, soon to be offered as a Wine of the Month, was being produced. I was curious to hear how the Cooper’s Hawk concept evolved, but more importantly, to understand how he has been able to accomplish incredible growth in just nine years.

The Cooper’s Hawk Concept Develops

When McEnery was 11 he washed dishes at a local golf club and during high school, at the same club, managed banquets and catering. After graduating from Purdue University with a degree in Restaurant and Hotel Management, he was offered a job at Green Gardens Country Club in south suburban Chicago, where he became General Manager in charge of “ overseeing a full service golf course, restaurant and events”. Along the way, he formed the idea whereby any wine lover could enjoy a glass from a winery while enjoying a delicious meal in a setting that would be distinctive. It seemed like a simple concept, but at that time only two wineries and no full service restaurants offered such an experience.

After a two year stint as a financial advisor and two years in the Specialty Food Division at Aramark, McEnery became a manager for two years at Lynfred Winery where he was able to learn the intricate details of wine production, retail, and the wine business in general. During that time, he persevered and spent nights and weekends creating the business plan which would become Cooper’s Hawk. After being rejected by twelve banks, McEnery received the commitment from one and the equity he needed from investors to make his vision a reality.  He opened that first restaurant in Orland Park in 2005 when he was 27 years old.

And That Success?

McEnery knows that “teamwork is crucial” and the success of Cooper’s Hawk has much to do with the wineries from which he sources high quality grapes (their Lux Pinot Noir recently garnered 99 points at the 2015 Critics Challenge International Wine Competition) as well as the caliber of the people who work at each restaurant and the corporate offices. He visits various locations to ensure that there “is a delicate balance…to set the right direction, to get the right people. It’s all about who you want to do business with.” He shared that staff members are being trained to be knowledgeable about the fundamentals of the wines in order to encourage customers to enjoy the experience.

Achieving a “life balance” for the staff is equally important to McEnery who is aware that the best employees are those that “have fun, celebrate, enjoy a change of pace.” He actively seeks out “good people” and once a month a focus group of servers and other staff members at each restaurant meet to discuss successes and consider changes.

Yet Tim McEnery, approachable and humble, is the true cornerstone of Cooper’s Hawk. His unique concept is one that the wine loving consumer is craving. There are about 150,000 wine club members at this time. I have wined at the tasting room, dined with glass in hand, and purchased items at the retail shop at four Cooper’s Hawk locations so far and plan to return. Apparently others do, too, because each time I have visited, the tasting room and restaurant are packed with wine lovers.

Remember the fresh vegetable giardiniera? Thank you, Tim! I have served it as a small plate with slices of crusty baguette, as a side to grilled chicken and pork, and atop Italian beef sandwiches. It’s delicious and just may be my new favorite, too…with a glass of Cooper’s Hawk Chenin Blanc or Lux Pinot Noir, of course.

Cheers~ Cindy