Sabato began his career in the hotel business in 1997 when he joined The Greenbrier Hotel, working in and out of the kitchen in various capacities in all of the resort’s four restaurants. By age 23 he was named Beverage Director and Sommelier, the youngest individual to assume this responsibility in the 226-year history of the resort.

In 2007, after working with Patrick O’Connell presiding over the Grand Award-winning wine program at the legendary Inn at Little Washington, he joined the Little Nell Hotel. In his current role, Sabato has helped redefine the food and beverage operations at one of the premier luxury resorts in the country. He has helped design and develop four restaurant concepts for the hotel’s parent company, worked with Union Square Hospitality Group to create the first annual Big Aspen BBQ, and joined forces with Daniel Johnnes to create La Paulee des Neiges Aspen, bringing together six of Burgundy’s legendary winemakers and three Michelin-star chefs Daniel Boulud, Michel Troisgros, and Michael Mina to the resort for an unparalleled event centered around wine, food, and skiing.

In 2005, Sabato received a Wine Hospitality Award from Sante Magazine for his wine program at the recently opened Greenbrier Sporting Club. He holds a bachelors degree from Cornell University’s School of Hotel Administration and has served as a wine judge on both coasts for The Seattle Wine Society, Virginia’s Monticello Cup, and the International Wine with Oysters Competition. In 2008, he was the recipient of the Trefethen Vineyards Passionate Wine Service Award. Sabato also successfully completed the service and theory portions of the Master Sommelier exam, and is currently tasting copious amounts of wine in preparation for the third and final section.