|Bell Springs Winery|
Meet the Bell Springs Team
Nic Compton - Winemaker
Raised in southern California, our winemaker Nic Compton set his sights on making wine from a young age by way of family trips to wine regions, Cal Poly San Luis Obispo and working harvests in Austria, New Zealand and 7 vintages in Paso Robles, CA. Looking for a change and better prospects, the family moved east to Texas to find world class wines and a wonderful sense of community.
When he isn't busy around the winery and tasting rooms, you may run into him and the family fishing the Blanco river, dancing and enjoying live music in Gruene, or spending a relaxing afternoon at the winery and brewery. Cheers!
Laura Atkins - Operations Manager
Laura Atkins is our business operations Manager. You've probably seen her behind the bar at the brewery, or running around the property with a mission in mind. She wears many different hats in her position here at Bell Springs from planning private & public events to ordering merchandise for the tasting room & booking music. She was raised in Texarkana, TX before taking off to the Carolinas for college, eventually ending up in Tulsa, OK working for Anhueser-Busch. Her love for the craft beer industry led her to Bell Springs, where she is currently expanding her knowledge on all things beer & wine.
When Laura isn't working, you'll find her outside near the water, traveling, or catching some live music with a cold beer in hand. She enjoys watching her Alma mater, Coastal Carolina, excel in baseball and football, and also cheers on the Aggies when she needs to choose a Texas team. She loves her team here at Bell Springs, and enjoys chatting with customers, so make sure to stop by and say hello!
Chef Mike Massaro
Born and raised in New York, Chef Mike always had a love for feeding the masses. Growing up in an Italian family, cooking was always in his blood. He grew his culinary skills while attending Le Cordon Bleu in Miami. After receiving his degree he took his talents down to the Florida Keys where he honed in on his career, becoming the Sous Chef of Hawks Cay Resort.
He eventually made his way to Wimberley, TX where he served as the Executive Chef for a small farm-to-table, fine dining restaurant. After doing an event with Bell Springs, he knew he had found his forever home. We were lucky enough to steal him away and these days you can find him in the food truck whipping up delicious bites for our patrons, keeping the staff going with yummy family meals, or smoking meats in his flip-flops.