Swiss federal certificate from the Changins technical school
With nearly 20 years’ experience in the hotel and restaurant industry, Samuel has worked in a variety of positions: from the bar to the brewpub and capped off by a highly sought-after gastronomic restaurant recognized by the prestigious Michelin guide. The common denominator of all these experiences has been his approach, discovery and the continuous development of his knowledge in the world of wine and oenology.
His latest experience was in the wine tourism sector with a major winemaker of the Rhone Valley where he put into practice his teaching skills while leading wine and food pairing workshops and guiding visits of the winery.
For the past four years, he has been the Berceau des Sens’ head sommelier and was recently promoted to the position of Lecturer – Practical Arts. He teaches the fundamentals of wine and service in a gourmet restaurant.
Areas of interest:
Food- and culture-related travel
Sports in general