“Whether it’s wine, beer or cocktails, to me, they are the perfect balance of science and art,” says Stoppelmoor, who earned a BS in biology with a minor in chemistry from Lipscomb University in Nashville. His experimental approach to the beverage program at the chic, 100-seat eatery Union Common (co-owned by Brett Davis, MS) includes tinkering with homebrewing, tonic, bitters and infusions. A Champagne enthusiast, Stoppelmoor also created the largest collection of bubbly in the Music City and won the Ruinart Challenge for his expertise, earning a four-day trip to Champagne.