The curriculum of the French-English sommelier is spectacular: he is the First and only person in the world with the titles of Wine Master, Master Sommelier and the Bordeaux Wine MBA. Associate Director of Wine Intelligence.

Member of the Directing Board at the Academy of Food and Wine Service and on the Court of Master Sommeliers and also has published the book “The Wine Experience.” To the above said, in April this year, he seized the title of World Champion Sommelier.

Since 1992, you competed in this event, being a finalist five times, and only now did you won the championship?
That’s right; the competition is held every three years and is the most rigorous worldwide. Of the 51 final applicants only 12 stayed at the competition, a figure which is then reduced to three for the final. The tests are very rigorous.

You also received the trophy Moet & Chandon Silver Trophy what does this mean?
It is a trophy awarded by the Moet house; a unique element that symbolizes the recognition of the best sommelier in the world, whose name is added to add-on the list of previous winners.

You wear several hats, according to English, because you work with various entities...
I think it’s a way to give something back for everything I have learned and those who have helped me throughout my 20 years career, to those who come after.

In addition to your busy schedule, you also have a hotel. What you consider the basic concept to have in mind related to wine quality, knowledge, experience...?
There are several keys. When you are a nouvelle you dare to try many things. But it is essential to know the ground you step on. You have to know the market and be creative, flexible mainly because when you start, you never know what will be the result within 20 years.

So the message is “renew or die”, especially in these times of crisis?
Selling quality wine can be more difficult now, but just to cope with the crisis people have to be creative, imaginative. The prices should encourage consumers to try them, but it also depends on the type of wine, which does not hinder prices flexibility. Flexibility is essential.