Experience

Maison François

• Food and Beverage Services
• 1 - 100 Employee

• Head Sommelier

  • Aug 2020 - Present



Spring Restaurant, London

• United Kingdom
• Food and Beverage Services
• 1 - 100 Employee

• Head Sommelier Assistant

  • 2017 - Aug 2020

  Spring brings warmth and elegance within a beautiful dining space set in the New Wing of the iconic Somerset House, in the arts and cultural heart of London. At Spring food is celebrated for its conviviality and the joyfulness of sharing seasonal produce. Our cooking is heartfelt, wholesome, produce driven, and cooked by a team of people who are passionate about what they do and who feel truly privileged to work with beautiful ingredients. We hope to create an experience which not only sings on… Spring brings warmth and elegance within a beautiful dining space set in the New Wing of the iconic Somerset House, in the arts and cultural heart of London. At Spring food is celebrated for its conviviality and the joyfulness of sharing seasonal produce. Our cooking is heartfelt, wholesome, produce driven, and cooked by a team of people who are passionate about what they do and who feel truly privileged to work with beautiful ingredients. We hope to create an experience which not only sings on the plate but lingers in the memory.www.springrestaurant.co.uk Show more Show less



Vinoteca Ltd

• United Kingdom
• Retail

• Sommelier

  • 2016 - 20171 year

  Pouring great wines in welcoming, informal bars since 2005, Vinoteca is the place to go for wine and food, friends and conversation.Wines from around the world to be enjoyed at:Locations / City - King’s Cross - Soho - Farringdon - Marylebone - Chiswickwww.vinoteca.co.uk



Musée du Louvre

• France
• Museums, Historical Sites, and Zoos
• 700 & Above Employee

• Head Sommelier

  • 2012 - 20153 years

  Le restaurant situé dans le parc du Louvre_Lens a été confié au chef Marc Meurin, dont l'établissement Le Château de Beaulieu (Busnes, région de Béthune, Pas-de-Calais) possède 2 étoiles au Guide MichelinMarc Meurin : www.lechateaudebeaulieu.frL'Atelier : www.atelierdemarcmeurin.frMusée : www.louvrelens.fr



The Zetter Group

• Hospitality

• Sommelier

  • 2010 - 20111 year

  Cocktail Lounge & Food Venue by The ZetterCarte et Menus signés Bruno Loubet French Restaurant in Clerkenwell London | Bistrot Bruno Loubet, The Zetter Townhousewww.thezettergroup.comww.thezettertownhouse.com



Performing Arts Production - FRANCE / BELGIUM / LUXEMBOURG

• Tour Manager / Régisseur Production

  • 2003 - 20096 years

  PROJECTS MANAGEMENT - EVENTS PLANNING - BACKSTAGE PRODUCTION - CATERING FORLILLE 2004 CAPITALE EUROPEENNE DE LA CULTURECULTURE COMMUNE SCENE NATIONALELA COMEDIE DE BETHUNELE GARAGE / CIE OISEAU-MOUCHE & Centre Chorégraphique National ROUBAIXLa Condition Publique ROUBAIXCIE OSMOSIS NANCY - FORBACHSCENE NATIONALE FERME DU BUISSON NOISIEL - FRANCELES HALLES de SCHAERBEEK à BRUXELLES - BELGIUMLUXEMBOURG 2007 CAPITALE EUROPEENNE DE LA CULTURE & KULTURFABRIK -… PROJECTS MANAGEMENT - EVENTS PLANNING - BACKSTAGE PRODUCTION - CATERING FORLILLE 2004 CAPITALE EUROPEENNE DE LA CULTURECULTURE COMMUNE SCENE NATIONALELA COMEDIE DE BETHUNELE GARAGE / CIE OISEAU-MOUCHE & Centre Chorégraphique National ROUBAIXLa Condition Publique ROUBAIXCIE OSMOSIS NANCY - FORBACHSCENE NATIONALE FERME DU BUISSON NOISIEL - FRANCELES HALLES de SCHAERBEEK à BRUXELLES - BELGIUMLUXEMBOURG 2007 CAPITALE EUROPEENNE DE LA CULTURE & KULTURFABRIK - LUXEMBOURGwww.lille3000.eu/portail/en/evenements/lille-2004www.lafermedubuisson.comwww.oiseau-mouche.orgwww.laconditionpublique.comwww.ccn-roubaix.comwww.comediedebethune.orgwww.halles.bewww.osmosiscie.comwww.esch2022.lu/frwww.kulturfabrik.lu/frRégie pré-production & Programmation > collaboration avec les directions Administrative et Communication pour les Synthèse, Faisabilité technique et Financement de projets ; Partenariats scéniques et artistiques > Rédaction des contrats, programmes, plannings ;Régie production > Suivi des résidences de créations, Partenariats, Coproductions, rédaction des fiches production, Répartition des postes techniques ;Prise en charge des artistes programmés > Backstage / Coulisses, Runner sur Festivals ;Administration logistique> Billetterie, accueil du public, Catering / Cantine, organisation de la restauration des équipes ;Débit de boissons, Bar, Commandes prestataires et fournisseurs ; Show more Show less