Q7 : How will your new appointment affect “ My French Sommelier ” or will the two work well together ?
A7 : The two roles are perfectly matched ; my luxury contacts through “ My French Sommelier ” are great fits for Vendôm and EXCELLENCE in particular , whilst my background has given me a great understanding of the industry , and the figures that work within it . I am so looking forward to continuing to grow Vendôm in the UK , as well as watching it expand elsewhere also . Vendôm might be based in France , but we have established offices in Switzerland , Spain-Portugal , and the Indian Ocean markets , with a view to expand into the Gulf and Asia too .
Q8 : It has been reported that the hospitality industry needs skilled professionals , can you offer any advice for those looking to work within hospitality ?
A8 : Hospitality is a service profession , where you have to be rigorous , have attention to detail and be able to listen to your clients in order to provide the best experience . After all , it is a question of techniques and that can be learned .
Q9 : Do you have to have good taste to be a sommelier , or can it be taught ?
A9 : The sommelier profession is not only based on taste , it is in my opinion a profession where memory is extremely important . It is necessary to remember flavors , names of grape varieties , the domain or the various names of each region in each country but , also the impact of climatology on each vintage or even the economic , geopolitical notions while knowing how to generate profit for the company that hires you . You have to be curious and passionate to be successful , constantly questioning yourself and always looking to learn , in order to have a better understanding and therefore better advise your clients .
Q10 : You have advised many luxurious establishments such as Annabel ’ s and Sexy Fish , out of them all , which was the most fun to work with ?
A10 : Although I must admit that it was not fun every day , the reopening of Annabel ' s for me is one of my fondest memories . Starting from a blank page to creating one of the finest wine lists in London , recruiting 14 sommeliers , each more talented than the last . Making unique wine dinners in partnership with iconic Châteaux that will never be remade , serving daily the most sought-after prestigious bottles in the world ... those experiences cannot be forgotten . I keep these memories along with all the other highlights of my career , the different openings in Paris , St-Tropez , New York , Doha , St-Petersburg or some events that marked world history such as the Wedding of Prince Albert II of Monaco .
Q11 : Finally , are there any establishments out there that you would love to work with , but the opportunity has just not arised yet ?
A11 : Through Vendôm I ’ m getting the privilege to work with some world-leading brands , including a couple I ’ m truly thrilled to have on board for EXCELLENCE . One is the Royal Savoy London , who are leaders in British luxury hospitality – I hope we can continue this partnership long beyond the recruitment fair in October !
Guillem , thank you for talking to us and giving a great insight into the hospitality industry . Best of luck with your new appointment and I wish you all the best for the future .
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