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Our Team


Anita Tanamala, Owner 

Anita has been a resident of Loudoun County for over 20 years now, and is a mother, investor, and farmer. From her very first visit, Anita fell in love with Loudoun County’s beautiful countryside, equestrian farms, and its boutique wine scene. Since taking up the opportunity to own and operate Otium Cellars, Anita has fully immersed herself with the functioning of this unique property, with its beautiful views and high-quality wines. As Owner, Anita supports her team in creating enjoyable and memorable experiences for the guests at Otium Cellars. When not at  Otium Cellars, Anita is busy spending time with her husband and two children, and especially helping her son with his equestrian activities. Anita is also an avid cook and enjoys entertaining friends and family. 


Kristopher Diemar, Chief Operating Officer

As COO of Otium Cellars, Kris oversees the entire property from winemaking, weddings, special events, accommodations and distribution. A seasoned veteran of the hospitality industry, he has led and developed national restaurant groups as well as being a former restaurant founder and owner. As a 30+ year resident of Loudoun, Kris is excited to again live and work within the County! When he is not working, Kris enjoys spending time with his wife and two daughters driving the gravel roads of Virginia in their Jeep Wrangler!


Maximilian Bauer, Wine Maker

Max was born and raised in Oberfranken, Deutschland, and moved to the US in the early 90’s.  Max has always pursued outdoor endeavors, and is especially passionate about exploring how different environments can nurture wonderful vines and yield desirable grapes.  Having studied wine making in Austria, Max is poised to bring the wonderful flavors usually found in Germany and Austria to Otium Cellars. With his unique style and approach, Max aims to continue making top quality wines to complement the overall Otium experience. 

Beau Eyster, Executive Chef

Chef Beau’s cuisine is rooted in the traditions of farm to table cooking. His grandmother from Delaware cooked traditional Eastern Shore dishes using produce from the family farm. Beau’s paternal grandmother in York, Pennsylvania, had a refined style of cooking, but she too used the freshest ingredients available from her local Amish market. Beau graduated with a Culinary Degree from Johnson and Whales University in Charleston, South Carolina.  While there, he immersed himself in learning the low country cuisine particular to that region. In 2004, Beau relocated to Northern Virginia where he has defined his creativity while using the freshest foods from Virginia farms. When asked what kind of food Beau enjoys most he would reply “Comfort Food with a Refined Twist!”


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