Samuel Boissy is a Lecturer Practical Arts and Chef Sommelier of the Berceau des Sens where he instructs students on the qualities and service of wines and wine-food pairing in EHL’s gastronomical restaurant. With a Brevet Fédéral in Sommellerie (wine service) and Wine Spirit Education Trust (WSET)certification, Samuel began working in the hospitality industry in 2000. He has experience working in luxury ski resort hotels, Michelin-starred restaurants and for a famous winemaker in the Rhône valley in France. He joined EHL in 2012.
Mr Samuel Boissy