About

I have been working in the hospitality industry since the age of 15.

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Passionate for cooking from an early age, I entered at the hospitality school of Nice,France in 2001.

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I spent the early part of my career between back and front of the house, before switching fully to the service side in my early 20.

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After graduating in 2007, I worked in 5 star hotels and restaurants in Monte Carlo.

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I moved to Canada in 2009, and worked for Master Chef of France Didier Leroy at his restaurant at St Clair and Yonge.

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In 2011, I moved to New Zealand where he passed the certified sommelier exam with the highest score.

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I returned to Canada in 2012, and have managed restaurants such as Mogette, Fiorentina and La Société in Toronto.

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In 2019, I decided to truly focus on wine and started to sell wines for Le Sommelier wine Agency.

I also created Damien wine services, a wine consulting business, focusing on wine education.

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