Chef Sommelier – 2007 – Present– Restaurant l’Ambassade (One Michelin Star) – Beziers – France.
Manage a team comprised of two other sommeliers and a selection of 900 wines and spirits – Responsible for purchasing and maintaining inventory – Meet daily with winemakers to discover new products – Advise clients for wine selection – Collaborate with Head Chef to improve the harmony between wine and cuisine.
Jury Member – June 2007/ 2008 - Ecole Méditerranéenne du Tourisme et de l'Hôtellerie – Béziers – France
Evaluate students during their final exam: Mention Complémentaire Sommellerie.
Sommelier – 2000 – 2007 – Maison Régionale des Vins et des Produits du Terroir – Montpellier – France.
Manage a selection of 1300 wines and spirits – Advise customers on the best wine for any meal or occasion– Professional tasting – Visit famous vineyards, select vintages, and oversee shipment and delivery of stock in optimum conditions – Conduct private group seminars on wine tasting.
Sommelier assistant – 1999 – 2000– Hotel “Le Métropole”(****), Restaurant La Closerie – Montpellier – France.
Matched the hotel wine menu to the various food menus – Operated the cellar with a stock of several hundred bottles of wine and champagne – Employed the traditional rules of wine service.
Captain -Waiter – 1996 – 1999 – Restaurant Le Cesar – Montpellier – France.
Responsible for the wine and spirits stock – Served as bartender and mixed cocktails –Received and served groups for seminars and marriages.
Waiter –1995 – 1996– Restaurant Le Mélody – Montpellier – France.
Dressing tables – Receiving and waiting guests.
Diplome(s) :
EDUCATION
Brevet Professionnel Sommelier (B.P) – 2004 – Ecole Méditerranéenne du Tourisme et de l'Hôtellerie – Béziers – France.
Professional wine steward diploma, equivalent to the French secondary school diploma and obtained after two years of school and work. Program resume: Studied different vineyards of the world – Sensory analysis of wine and spirits – Traveled in the great French vineyards – Professional technology of restaurant – Study of harmony between food and wine – Communication Management – English.
Mention Complémentaire Sommellerie (M.C) – 2001 – Ecole Méditerranéennes du Tourisme et de l'Hôtellerie – Béziers – France.
Wine steward certificate, obtained after one year of school and work. Program resume: Elementary analysis of wine – Rules of service of wine in the restaurant – Knowledge of the French wines – Geography and history of vineyards – Communication – English.
Brevet d'Etudes Professionnelles Hôtellerie-Restauration, Option Restaurant– 1999 – Centre de Formation d'Apprentis des Métiers de la Bouche. - Montpellier – France.
Professional Hotel Management-Catering certificate, obtained after two years of school and work.
Program resume: Restaurant professional technology – Cooking professional technology – Taste and smell education – Management - English.
Certificat d'Aptitude Professionnelle Restaurant (C.A.P) – 1999 – Centre de Formation d'Apprentis des Métiers de la Bouche – Montpellier – France.
Professional Catering certificate, obtained after two years of school and work. Program resume: Study of professional restaurant technology – Rules of service – Communication - English
Certificat d'Aptitude Professionnelle Café-Brasserie (C.A.P) – 1997– Centre de Formation d'Apprentis des métiers de la Bouche - Montpellier – France.
Professional Bar Certificate, obtained after two years of school and work. Program resume: Study of bar professional technology – Develop knowledge of spirits – Study of the art of cocktails – Communication – English.
Motivations :
Dear Sir or Madam
I am currently chef sommelier in a Michelin star restaurant in southern France with an extensive wine list offering 900 different references of French vineyards. After earning my 2 year degree, I expanded my knowledge of wine through positions as a sommelier in restaurants and wine cellars. At my current post, I hired and trained two new sommeliers, expanded the wine list, translated the menu to English, and created a mailing list for customers that updated them when the menu changes. I am truly dedicated to creating a seamless experience for the customers, even assuming the responsibilities of the maitre d' when she could no longer work at night.
To your restaurant, I will bring years of experience in the French wine industry and my catering professional experience. I am now searching for the possibility to have professional experience in the United States. I visit this country three times by year for personal reasons, which allowed me to improve my English and will allow me to adjust to life in the United States in the future.
For other informations, don't hesitate to contact me.
