VINCENT GASNIER
Since August
2000 I have been Managing Director of Vincent Gasnier Wine Consultancy
Limited. The consultancy offers a range of services to private and
corporate clients including wine advice and purchase, cellar management,
VIP wine events and also exclusive wine tours.
I have
currently about 80 individual clients. Examples of my work with
corporate clients include my being Wine Consultant to the UK Houses of
Parliament and Soho House Group (London), Babington House (Somerset),
Electric House (London), and their brasseries, and also I am acting as
an advisor for Soho House (New York). I also have other corporate
clients in the South of England.
My work
includes being wine consultant to events such as the HRH Prince of
Wales’ Charity Polo Challenge, and acting as wine consultant to Descent
International Ltd. for the provision of luxury chalets in France and
Switzerland.
I have also
featured as a wine consultant on ITV’s This Morning programme,
and wine correspondent for Hampshire Society Magazine. I also act
as a judge for International Wine Challenge, Decanter Magazine,
Master Sommelier Examination. I have also contributed to the Guide
des Sommeliers, 2000 & 2001 – Fleurus Editions.
PROFESSIONAL
QUALIFICATIONS
March 1998:
Dom Perignon Award – In recognition of national success and
contribution towards training others during 1997/1998, from the Academy
of Food & Wine Service (London)
November
1997: Master Sommelier (youngest ever in the World)
April 1997:
Winner, Ruinart Sommelier of the year (London) (youngest ever)
March 1997:
Winner, Southern Sommelier of the year, International Festival of Food
and Wine
November 1996:
Wine and Spirit Higher Certificate (Distinction)
June 1994: C A
P Sommelier (France)
June 1993: B A
C Restaurant and Commerce (Distinction) - (France)
PREVIOUS WORK
EXPERIENCE
From July 1996
to July 2000 I was employed in the position of Chef-Sommelier, assistant
to M. Gerard Basset M.W. at the Hotel du Vin, Winchester (part of the
Alternative Hotel Company). I also held the position of Restaurant
Manager. My work at the Hotel du Vin involved assisting M. Basset in the
establishment of the highest standard of wine service, which has now
been extended throughout the Group. The Alternative Hotel Company is
one of the most dynamic and fastest growing of all small high quality
hotel groups in the U.K.
October 1995 –
July 1996 I was in France carrying out Military Service.
April 1994 –
September 1995 I was employed at the Restaurant Laurent, (2**
Michelin) Champs-Elysees, Paris, first as Commis Sommelier and then
promoted to Sommelier under Mr Philippe Bourguignon (Best Sommelier
in France).
1992 – During
this year I worked for four months as Commis Sommelier at Restaurant
Le Doyen, (2** Michelin) Champs-Elysees, Paris.
I also worked
at the Jules Verne Restaurant (1* Michelin), Eiffel Tower, Paris
and at Castel Marie-Louise (1* Michelin), La Baule on my first
work experience.
Languages:
French – natural, English – fluent (both written and spoken)
As part of the
preparation and maintenance of my role as consultant, I have undertaken
a number of study trips. These include:
