I started in the Hospitality business in 1992 in the south of France as a front desk clerk; soon thereafter I moved to New York where I worked in different restaurants. Growing up in Burgundy, and spending a lot of time in Alsace and in the Rhone Valley and having a family which was very wine “artenter” gave me an innate feel for the career that became mine soon after. Late 1993, I was hired as a sommelier in London, England, a one-star Michelin restaurant called “Cnez Mat” in Holland Park. A few months later, I moved back to NYC, where I decided to build up my experience by working in a lot of different departments of the industry.
From Maitre d Etage at the St. Regis to Guest Service agent at the Mark Hotel, Server to Taught, I passed my certification with the Sommelier Society of America in 2004 and I passed an equivalent of Advanced with the same organization the year after.
I am still considering joining the court of Master Sommelier to obtain better qualifications. My particular area of expertise are Burgundy, Northern Rhone, Piedmont, Oregon, and Austria and I continue to study on a daily basis all the other wine regions of the world.
I am extremely service-oriented with a strong desire to share my love for wine and hospitality.