Keith Pilgrim | Winemaker/Co-owner
Keith grew up in Napa and as a child spent many happy hours playing in the wine caves at wineries such as Beringer. These formative days may have been the impetus for him to study both geology and fermentation sciences and viticulture at University of California, Davis. After many years of international travel as a consulting geologist, he fulfilled a life-long dream of becoming a winemaker. As a winelover, the ability to combine wine and his love of the outdoors and rocks in geology was the perfect combination.
When he is not working at the winery, he may be found camping with his family pretty much anywhere in the country, sailing, or fishing in the remote regions of Canada. In fact, he is known as a bit of a grill master when returning from his fishing trips and occasionally treats guests to the winery to a bit of outdoor barbeque when the salmon catch is bountiful.
ReNae Pilgrim | Controller/Co-owner
On any given day, ReNae Pilgrim is a study in quiet, reflective motion. She is responsible for the hospitality portion of the winery in addition to overseeing finance. ReNae is an avid outdoorswoman who adores camping, hiking and boating with her family. She also craves time (and with two young children, it’s a rarity) to be curled up with a good book. After a childhood in Wyoming, ReNae studied accounting and started her career with positions at a division of ConAgra and Danzas International.
She is a tireless advocate on behalf of the Children’s Development Center and spends countless hours raising funds for, and educating people on, the CDC. Few things make her happier than the frequent and “all hands on deck” meals she and Keith host regularly. ReNae loves to turn her kitchen over to close friends and spend the night in conversation, good food and a shared bottle or two of wine.
Daryl Baker | Tasting Room Manager
Daryl joined Terra Blanca from the Alexis Hotel in Seattle. A graduate of the WSU School of Hospitality Business Management in Pullman, he was born in Colville, WA. He brings to Terra Blanca’s Tasting Room an astounding amount of experience for such a young career, having helped open Centurylink Field, managed catering at Emerald Downs, worked in real estate in Seattle and finally overseeing the bar and food service at the Alexis.
Jordan Neuhaus | Marketing Coordinator
Born in the Tri Cities and raised in western Washington, Jordan has officially come full circle. Jordan earned his degree at Washington State University with studies in Digital Technology and Culture, Business Administration, and Communications. As his wife Lauren finished up her studies at the WSU School of Veterinary Medicine, Jordan worked as the Program Assistant at the WSU School of Hosipitality Business Management in the College of Business. The timing ended up being perfect as Lauren graduated to move back to the Tri Cities, Jordan found his spot with the Terra Blanca team as Marketing Coordinator.
Kari England | Food & Beverage Director
Kari is a Washington native, born in a very small town in the south west corner of the state. Her interest in event planning and sales was sparked when she was about 17 years old after organizing and being involved in a few community events. It wasn’t until her summer internship at Terra Blanca in 2010 that confirmed selling, detailing, and executing corporate and social events is where her passion was. After spending the following summer working with weddings & corporate events at Sun Mountain Lodge in Winthrop, WA, Kari graduated in 2013 from Washington State University with a Bachelor’s degree in Hospitality Business Management. She made the move to Palm Springs, California and began her career as a Conference Services Manager at the Parker Palm Springs Luxury Hotel.
After spending two years in the California sun, Kari decided it was time to make her way back to the gorgeous state of Washington when she learned of an opening for Banquet Sales Director at Terra Blanca Winery & Estate Vineyard where she took the opportunity to become the head of the department in which I interned at just three years prior.
Nate Mitchell | Compliance & Guest Relations Manager
Nate was born and raised in the Tri-Cities and attended his first year of college at Washington State University on the Pullman campus pursuing a degree in accounting. After his first year, he saw that WSU offered a degree in Wine and Beverage Business Management based on the WSU Tri-Cities campus, so he quickly changed majors to an industry of which he fell in love with. During his time studying wine at WSU, he also studied abroad in Florence, Italy and Lyon, France studying the art of food and wine pairing. After returning home from Europe with a burning desire to further his education in wine, he enrolled in the Court of Master Sommeliers where he took and passed the intro course. Nate has aspirations to attempt the certified exam in the near future, but does not plan on continuing on the path of a Sommelier as he has found a home at Terra Blanca.
While attending class full time at the WSU Tri Cities campus, Nate got a job as a barback and a host at Terra Blanca's Vineyard Grill. When he turned 21, he quickly moved behind the bar where he learned the ins and outs of Terra Blanca. After graduation he moved into the position of Compliance and Guest Services Manager where he takes care of all shipping through Terra Blanca.
Jim Vande Berg | Executive Chef
Chef Jim Vande Berg discovered a love for cooking in his youth while spending time with his father in the Midwest. Ever since, Jim’s passion has been to create dishes that are both aesthetically pleasing and equally delicious. After High School, Chef Vande Berg learned the trade “the hard way,” starting as a dishwasher and working his way to Executive Chef at Verrazano's Italian Restaurant in Federal Way, Washington.
Jim’s experience comes from seven years in fine dining in hotels and thirteen years in waterfront Italian restaurants. Throughout this time he trained under many talented chefs in the Seattle area.
Jim now lives in Richland, Washington with his wife of 17 years and daughter who is currently attending Washington State University at the Tri-Cities campus. When he’s not cooking, Jim has a large collection of science fiction movies, or you can find him woodworking in his workshop.