What We Do

In a land far, far away, we’ll call it Portland, there lived a group of creative individuals. These ones in particular loved food, loved picking chefs brains, loved restaurants, and loved to cook up new ideas. They all loved new ingredients and this group of dinner guests agreed there was a needed change in courses and not of the variety you might find on your plate.

And so began the story of Behind The Line Consulting.

After talking to many restaurant owners and chefs pretty much everyone agrees that unless your pockets are deep it’s quite the challenge to get recognized, written about and purchase advertising and so….. we began some conversations to talk about how that might change.

We think we came up with a unique and compelling program for restaurants like yours that are interested in participating in something that makes sense.

… Curious?

Our Team

Your Consultancy

We are food writers, marketing wizards, restaurant consultants, certified sommeliers, and event producers. We are local to the Pacific Northwest.

Are you interested in joining our team? Email tina@behindthelineconsulting.com.

Pamela Heiligenthal Behind the Line Consulting

Pamela Heiligenthal

Pamela’s first eye-opening experience with wine happened on the banks of the Charles River in Cambridge, Massachusetts. Grower Champagne set the stage for what would be a long pursuit of finding great wines. Twenty years later, she finds awesomeness across the globe and shares her experiences on Enobytes.com, a company she co-founded in 1996. She spent many years working as a restaurant manager, wine buyer and sommelier in San Francisco and Boston while obtaining certification from the Wine & Spirit Education Trust and the Court of Master Sommeliers while judging the San Francisco International Wine Competition and other well- respected venues.

She has contributed to and/or been quoted by various news media groups including the Los Angeles Times, Vegetarian Times, VIV Magazine, U.C. Berkeley Astrobiology News, the Washington Post, The Associated Press and USA Today. True to her roots, she seeks varietal and appellation integrity when analyzing wines, and is always passionate in finding the next great bottle of wine.

Marc Hinton Behind the Line

Marc Hinton

Marc Hinton advises restaurants and wineries on how to keep guests and make more money. How did he learn to do that?
Opening scene: Robilio’s Memphis TN, early seventies, recently hired dishwasher celebrates his new job with a swig from a bottle of straw-basket Chianti. Fast forward a year, he’s now celebrating a cook’s position and the wine is 1954 Pio Cesare Barolo, what a difference a year can make, for Marc Hinton that statement repeats itself, each and every vintage. It could have been his personal mission statement but instead he chose “Celebrating Hospitality with Pride” and he practices that mission daily. Marc co-founded Enobytes and has held almost every position available in the food & wine industry while opening dozens of new restaurants and working in wholesale and retail wine enviroments. Teaching, traveling, cooking, drinking and writing occupies his time these days. His search for the next great wine is relentless and his bucket list of wine regions to visit has grown small enough to count on one hand. Will he complete the list before his demise? I would be willing to bet money on it!

You can follow Marc’s journey as he tells you where and what the Wine Know is drinking or over @Enobytes and Oregonlive.com (Wine Bytes). ENJOY!

Chris Cannard & Tina Curry

For the last 25 years or so Chris and Tina have produced and managed over 500 events all over North America. Cannard and Curry have also designed and produced  such festivals as The Northwest Food & Wine Festival, the International Tequila Festival and The Monterey Wine Festival. With extensive backgrounds in event planning, branding, decorating, distribution and market development both are often called on for consulting within the wine and food industry as well as technology fields. Fully engaged with the distributors and production as well as consumer oriented sectors has allowed both to understand the challenges of day to day activities within the various stages of the food and wine businesses.

Strategic planning and creative concepts are something both do daily. Finding a solution or creating something new that others enjoy is something they find particularly rewarding.

Our Partners

Thank you to our clients & partners



Northwest Wine and Food Festival Behind the Line Consulting

When you partner with Behind the Line you also partner with The Northwest Food and Wine Festival.

Link to Site