Chef Sommelier
Hôtel Le Crillon, Paris
After deepening his knowledge as a sommelier in Michelin starred restaurants such as Le Meurice, and among chefs such as Pierre Gagnaire and Bernard Loiseau, he was given the opportunity to start the cellar of the Peninsula Paris Hotel from scratch during its renovation. Since the beginning of 2017, he is now head sommelier of the Hotel Le Crillon. He discovered Japanese sake in 2014 in a «bolt of lightning» which opened new horizons of culinary marriages for him that even wine couldn’t claim.