En résumé

Born in Lons le Saunier in the area of Jura. I am now with my brother the 5th generation in the family working in the catering industry. I also had a grandfather and uncle producing wine under the iconic appellation Chateau Chalon.
I still remember the bottling and a tasting at a very young age of a Chateau Chalon 1875.

I started my studies in catering in Le Mans, and then Nice and finished combining my passion for wine studying an extra year in Toulouse as a sommelier.
At this time I had the chance to come in England for a job experience, where I discovered the huge international wine market that exist in the country.

After few harvest and vinification with Michel Issaly in Gaillac and Laleure Piot in Pernand Vergelesses I headed to Birmingham at Hotel du Vin where I meet few people who guided me through my professional experience as my studies.

I then took the opportunity to go to Spain for a year and came back to London and entered few competitions and exams.
I have been working for Gordon Ramsay more than 5 years as head sommelier, managing a team of 14 people and finally passed in 2015 the renowned Master Sommelier Diploma.

I also spend as much time as possible in vineyards in order to understand the geography, grapes and everything as much as history related to each area.

It is now down to us, sommelier, to convey our knowledge to the guests, staff, friends and family.

Mes compétences :
Restaurant gastronomique


  • Maze - Head sommelier

    2011 - 2016 - Organise and manage the wine service in the two different restaurants and private dining rooms.
    - In charge of the sommelier department for drinks service and responsible for a team of fourteen people including ten sommeliers, rotas, holidays, wages and payroll.
    - In charge of health and safety training for the team members.
    - Induction and training to the new sommeliers.
    - Training of the restaurants and bar team on a regular basis for all the listing by the glass.
    - Organising master classes and trainings for the staff members on sales, service standards as wine, for the Group Gordon Ramsay, which counts 14 restaurants in London.
    - Control and buying of the glassware and all material used and related to the drink service, as chemicals.
    - Whole control of offers, listing by the glass, seasonal wines and tasting menu with wine pairing.
    - Fully in charge of the wine lists and stock control for more than 600 references, stocktaking and pricing.
    - Control and manage the stock of wine at the bar, spirits, as well as room service.
    - Organizing tastings, wine events, master classes.
    - Managing over thirty suppliers as well as keeping a close relationship with any single one of them.
    - I am comfortable using Fnbshop, fourthhospitality, Avero, Micros, Remanco, Incentient and TISSL systems.
  • Maze - Assistant head sommelier

    2011 - 2011
  • Galvin at Windows - Sommelier

    2010 - 2011
  • El Poblet - Assistant Sommelier

    2009 - 2009
  • Casa Marcelo - Head Sommelier

    2008 - 2009
  • Hotel du vin Birmingham - Assistant Head Sommelier

    2007 - 2008



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