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 in Burgundy, 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 in London more than 5 years as head sommelier with a team of 14 people and finally passed in 2015 the renowned Master Sommelier Diploma.
Now based in Hong Kong, I manage the wine program at Black Sheep restaurants for more than 25 venues.
Dedicating every day to develop the industry, a strong work ethic and relationships, I support all the team members to grow professionally and making sure working together is always a pleasure.
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.