INTERVIEW WITH GUILLEM KERAMBRUN
Q1 : Guillem , thank you for speaking with us . Can you give us a rundown of your background for those who might not know you ?
A1 : Thanks for having me . My background in hospitality is very much in the luxury Wine & Spirits sector , having worked for almost 20 years in the industry . This included 13 years as Global Deputy Wine Director for Alain Ducasse , running 27 restaurants and 70 sommeliers around the world . I have also had the privilege to work with figures like Richard Caring , before launching my own business ‘ My French Sommelier ’, where I advise leading establishments on everything from their wine lists to their strategy and where I also advise brands on how to improve their distribution methods .
Q2 : Have you always had a passion for wine and hospitality , or did this develop through your career ?
A2 : I ’ ve always had an interest in Food & Beverages . My father was an Epicurian and I think he passed down to me the enjoyment of good taste without really explaining it to me . It was important for me to understand what I liked so that I could explain why I liked something , which my cooking and sommelier studies allowed me to do .
Q3 : You spent 13 years with Alain Ducasse , legendary chef and entrepreneur . What was the most important thing you learnt there , and do you still use that knowledge today ?
A3 : Indeed , 13 intense and very constructive years which allowed me to be involved in all facets of the hospitality industry ; from marketing , PR , recruitment and training , to project management , business development and finance .
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