I have been working in the hospitality industry since the age of 15.
Passionate for cooking from an early age, I entered at the hospitality school of Nice,France in 2001.
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.
After graduating in 2007, I worked in 5 star hotels and restaurants in Monte Carlo.
I moved to Canada in 2009, and worked for Master Chef of France Didier Leroy at his restaurant at St Clair and Yonge.
In 2011, I moved to New Zealand where he passed the certified sommelier exam with the highest score.
I returned to Canada in 2012, and have managed restaurants such as Mogette, Fiorentina and La Société in Toronto.
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.