SEASONAL MENU
Coastal Ember
Bright, saline whites and lifted reds selected to travel from crudo to wood-fired seafood without overwhelming the kitchen.
Hospitality & Lifestyle · Sommelier
Every bottle has an aurora.
A classic, editorial portfolio for a sommelier whose service begins with curiosity - reading terroir, translating structure and creating pairings guests remember long after the final pour.
11
Years in hospitality
620
Wines curated
34
Regions explored
18
Menus developed
01 / Philosophy
“The best recommendation is not the most expensive bottle. It is the bottle that makes the table brighter.”
Service with a sense of place.
I build wine programs that feel welcoming to first-time drinkers and rewarding to seasoned collectors. The work moves between cellar strategy, staff education, supplier relationships and the quiet theatre of tableside service.
The cellar is inspired by the moment a dark room changes under light: deep garnet, warm gold and unexpected rose tones reveal different details as the experience unfolds.
02 / Featured work
Pairings with a point of view.
Representative portfolio concepts designed around restaurant service, private dining and wine-program storytelling.
PRIVATE DINING
Old World, New Table
A five-course journey through classic European regions, paced around texture, acidity and evolving conversation.
CELLAR DESIGN
Night Harvest
A compact collector's list balancing benchmark producers, expressive discoveries and flexible by-the-glass service.
03 / Expertise
A palate built across the room.
No generic progress bars - expertise is shown as a tasting-card system with role-specific areas of depth.
Wine Service
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Food Pairing
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Cellar Curation
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Producer Research
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Staff Education
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Guest Discovery
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04 / Experience
From list to lasting memory.
A focused hospitality timeline emphasizing service leadership and beverage-program development.
Head Sommelier · Contemporary Dining Room
Leading cellar selection, service standards and pairing development for a menu-led restaurant with a rotating seasonal program.
Sommelier · Boutique Hotel & Restaurant
Built guest-facing wine experiences, trained front-of-house teams and expanded the by-the-glass program around accessibility and discovery.
Wine Specialist · Fine Dining Hospitality
Developed foundational tasting discipline, producer knowledge and tableside confidence across high-touch service.
Guest notes
What hospitality should feel like.
“Knowledge never arrived as a lecture. It arrived as a story, a question and exactly the right glass.”
Guest
05 / Contact
Let's set the table.
For restaurant opportunities, cellar projects, private dining or beverage collaborations, send a note.
✉ cellar@example.com
☎ +33 1 55 50 0142
◈ Bordeaux, FR