On today’s show I sat down with Quynh Nguyen, owner and general manager of Q’s Wine Bar, a modern self-pour wine bar in Carmel’s Village of West Clay. Q’s Wine Bar was designed to make wine approachable through curated 2, 4, and 6‑ounce pours using dispenser technology.
Nguyen shares her background as a competitive golfer who captained a boys high school team, earned the Evans Scholars caddie scholarship to Purdue, and became an engineer at Boston Scientific.
She explains how IU Kelley’s evening MBA (hybrid format with core and elective courses, plus a capstone consulting project in Santiago, Chile) gave her the confidence and foundation to pursue entrepreneurship.
Inspired by dispenser-based wine bars in France, she secured a five‑year lease in Carmel, developed a detailed business plan, used Indiana Small Business Development Center guidance, obtained an SBA-backed loan, managed a year-long buildout, and balanced the venture with her full-time job.
She discusses staffing challenges, permits, food and wine sourcing, plans for wine-based cocktails in 2026, golf recommendations, and why supporting small businesses matters.
If you like this episode and want to hear more Get IN. episodes where I interview Hoosiers making a difference, visit getindiana.com/podcast.
You are going to learn about:
Quynh Nguyen’s Background as a Golfer and Evans Scholarship Recipient
How IU Kelley’s Evening MBA Led Quynh to Entrepreneurship
The Inspiration Behind Q’s Wine Bar
Thank you to our partners:
Duke Homes
Greek’s Pizzeria
Check out these great clips from the show:
01:21 Guest Introduction: Quynh Nguyen, Q’s Wine Bar
02:12 First Podcast and Origins
02:45 Trailblazing Golf Story
03:42 Evans Scholarship Path
04:42 Purdue Life and Evans House
06:44 Boston Scientific to Indy
08:23 Why an MBA
10:22 Kelly Evening MBA Format
12:54 MBA Classes and Chile Capstone
15:51 France Trip Sparks Wine Bar
17:39 Landing West Clay Lease
19:23 From Idea to Buildout
22:32 Financing and SBA Loans
24:31 MBA Help on Due Diligence
25:08 Business Plan Reality Check
25:32 Buildout Timeline and Rent
26:23 Balancing Job and Startup
27:26 Permits Milestones and Budget
28:28 Soft Opening Prep Checklist
29:06 Training and Team Culture
29:43 Designing the Wine Bar Vibe
30:44 First Real Customers and No TVs
32:28 Food and Wine Sourcing
34:47 Hardest Parts Hiring and Time
37:16 MBA Lessons and 2026 Plans
38:44 Wine Inspiration and Indiana Vibes
41:18 Golf Talk Indiana Courses
42:45 Support Small Business
44:00 Why Indiana Feels Like Home
45:06 Rapid Fire and Final Advice
