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About The Marigny


We like to say it's anti-establishment, Drake videos, Rick Ross on a big ass yacht, the memory of Elizabeth Taylor in Tennessee William's cat on a hot tin roof, tropical plants, brightly colored Pendleton blankets, the Police before Sting ruined the whole fucking thing, fried food, food that's not even meant to be fried...yet fried, the big chewy sweet tarts that used to come in four packs, the first time you tried to breakdance on a linoleum kitchen floor, the 50th time you tried to breakdance on a linoleum kitchen floor and you still sucked but it was still awesome. It was awesome cos it was something new and fun and crazy and you were at home, which is the best place for those things to happen.  

You see, we're making wine for people that don't like picking out wine, wine for people that think they don't even like wine, wine for Tuesday as much as Saturday. Wine for the people that are all the things in the above statement in the neighborhoods they call home every day of the week.


Son of the south, Andrew Reginald Young comes from (at least) seven generations of Louisianians, with the last several all holding the name Reginald. He believes that quantum physics and theology create a nice vin diagram, in the same way that really good wine is a combination of science and faith. Other things he believes in: mix tapes, fried chicken and that laughing with your buddies is about as good as it gets. He's been making the Marigny wines since 2015, with the hope that fun, quality, natural wines could be on everyone's table, in everyone's neighborhood, every day of the week.  


Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. Since then, he’s cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond), and New York (Franny’s, Momofuku, Blue Hill and Lupa.) He also spent time in Rome working at the American Academy in Rome, an Alice Waters project. He was awarded two stars by the New York Times while serving as Chef de Cuisine at Franny’s in Brooklyn.

Wanting to get closer to his artistic medium, Joshua spent two years farming and cooking in coastal Maine, running Four Season Farm. It allowed him to think about food in a whole new way, sparking a deeper passion for—and knowledge of—vegetables. Joshua’s belief that food should be simple, honest, and driven by local ingredients has found its natural home in the Pacific Northwest at Ava Gene’s.

In the summer of 2016, he and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s and just before opening Tusk. Joshua is also the consulting chef at The Suttle Lodge & Boathouse.

In May of 2017, Artisan Books released Six Seasons: A New Way With Vegetables, his cookbook of 225 vegetable-focused recipes. In his James Beard Award-winning cookbook, Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter.

Adam Shearer - CEO

Adam Shearer is an entrepreneur, professional musician, and CEO of The Marigny.

Shearer has started nearly a dozen business, several of which reached notable success, and he currently spends most of his time building innovative websites for clients such as Nike and Intel. Shearer’s development company,, is one of the most successful agencies currently partnered with Shopify, the fastest growing SAAS eCommerce platform on earth, primarily due to their work in bringing brands like Nike to the platform. 

Shearer’s music has received critical praise and has appeared on MTV and in many movies, independent films, and TV shows. As a performer he has shared the stage with everyone from Peter Sagal  (NPR’s Wait Wait Don’t Tell Me) to Of Monsters and Men to The Decemberists, Sylvan Esso, Neko Case, and Bell and Sebastian. His bands have featured at Sasquatch Music Festival, SXSW, and Travelers Rest.

Benji Wagner - CCO

Benji Wagner is the Chief Creative Officer of The Marigny. Benji comes from a family of entrepreneurs and creatives, and began his career as a photographer and filmmaker working for brands like Nike and Rapha.

He then founded Poler Outdoor Stuff, an outdoor lifestyle brand that was launched on social media and quickly became a cultural leader in the industry. Within a few years, Poler become a globally recognized brand. As CCO of Poler he had the good fortune to collaborate with industry leading brands on products and campaigns including Nike, Specialized, Stance, Pendleton as well as many leading artists, athletes, and creatives.

His passion for food, storytelling, and brand building led him to join Joshua McFadden and the Submarine Hospitality team. He brings his diverse background as an entrepreneur, deep understanding of storytelling, strategy, content creation, brand culture, social media and marketing to his role at The Marigny.