Bryan Ulbrich (Owner and Operator of Left Foot Charley)

Left Foot Charley is located in the former Northern Michigan Asylum in Traverse City, Michigan. This winery embodies Michigan’s version of an Austrian Heuriger, where aromatic and flavorful wines are part of everyday life. Both locals and visitors appreciate the unique setting and unconventional fruit sourcing that characterize Left Foot Charley’s offerings, which include red and white wines, hard cider, and sparkling wine. **Origins of Left Foot Charley** Founded in 2004 by winemaker Bryan Ulbrich, Left Foot Charley began when he and his wife, Jennifer, canceled their vacation to save a struggling vineyard. Their efforts resulted in the creation of their first dry Riesling. **Collaboration with Local Growers** Many small Northern Michigan vineyards lack their own wineries, leading their grapes to be blended elsewhere. Left Foot Charley collaborates with 18 top local growers to produce wines that showcase the region’s distinct aromas and flavors. These partnerships, which go beyond simple financial transactions, help define the terroir of Northern Michigan and aim to bring the growers’ hard work to the bottle.

Left Foot Charley

Chef Jameson Maspaitella

Chef Jameson moved to Grand Rapids in July 2021 from Portland, Oregon, eager to create family-style dinners where people can gather and connect over a meal. He believes that sharing food is a wonderful way to build community, and he loves using seasonal, locally sourced ingredients to celebrate his new surroundings. With over 20 years of experience in kitchens from Napa, California, to Portland, Oregon, Chef Jameson has learned from local farmers, talented chefs, and brewers. He specializes in farm-to-table meals and values teamwork to create something special. He’s proud of the chefs he has mentored, helping them grow in their culinary journeys. He credits the chef-owners of Your Neighborhood Restaurant Group, where he previously worked, for inspiring him to be a better chef and leader. Their continued support means a lot to him. Jameson’s love for cooking comes from his family and friends, especially his Indonesian grandmother, Oma, who taught him to cook with vibrant flavors, and his mom, who encouraged him to explore diverse recipes from around the world. For him, cooking is all about love and sharing meals with others!

Chef Gregory Bastien

Chef Gregory Bastien began his culinary career at the Sierra Room in Grand Rapids, Michigan, where he quickly advanced to the position of Sous Chef. He then moved to San Francisco to work at Aqua as Chef de Tournant. After returning to the Midwest, he held key positions at renowned Chicago restaurants, including Avec and Perennial. Following his time at Next, he joined Tavernita. Bastien’s management skills and expertise in menu creation led to his recruitment by Mercadito Hospitality, where he collaborates with Executive Chef Ryan Poli on the Tavernita menu. His latest venture is a partnership with Chef Jameson to create custom curated menus, focusing on private dining and catering at Sunroom Suppers.

Chef Gregory

On February 4th, 2026, enjoy a relaxed, coursed dining experience with thoughtfully paired wines from Left Foot Charley and a seasonal menu crafted by Sunroom Suppers. Wines will be introduced alongside each course.

Seats are limited. Advance tickets required.

Hosted at 876 Baldwin on February 4th, 2026.
Food by Sunroom Suppers | Wines by Left Foot Charley

Call or text for reservations:
Call: 1.231.791.5876 wed-sat 2pm-9pm

Text: 1.231.250.7378 mon fri 11am-4pm