Jean francois casanova alain ducasse biography
Onwards & Upwards: Guillem Kerambrun’s new consultancy
Guillem Kerambrun has stepped back from his last role heading up fine wine at Berkmann Wine Cellars to go it alone with his new MyFrenchSommelier consultancy business. If you would like to share your Onwards & Upwards story then contact Richard Siddle at richardsiddle@btopenworld.com. (Main photograph by Marie de Chesse @mariedechesse).
Can you share your background and how you got into the hospitality and drinks sectors?
I now have 20 years of experience in the wine and hospitality industries across numerous international markets, and alongside major players such as Alain Ducasse and Richard Caring. I was most recently director of fine wine and private clients for Berkmann Wine Cellars, one of the most renowned wine importers in the United Kingdom. Before that I served for two years as group wine buyer and head sommelier for the prestigious restaurant company Caprice Holdings & Birley Clubs.
Guillem Kerambrun spent 13 years working for the legendary chef Alain Ducasse
Before working in London I spent 13 years with the legendary chef and entrepreneur Alain Ducasse as deputy wine director alongside Gérard Margeon with whom he managed, 27 restaurants, 70 sommeliers around the world and selected more than 6,000 wines in eight countries. This experience allowed me to manage the opening of numerous restaurants and organise incredible events worldwide. I was also at this time in charge of the oenological program of the Ducasse Cooking Schools based in Paris.
I then spent two years in New York as general manager of bistro Benoit and global beverage director North America before, in 2016, ending my intense and rich journey with the multi-star chef .
The diversity of the experience I had working for Alain Ducasse, along with the extensive network I have been able to build up, hopefully gives me the essential knowledge and openness needed to be an influential player in the wine industry.
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JUNE 14, 2015 NEWSLETTER
IN THIS ISSUE
SUMMER READING
By John Mariani
Mireille Guiliano's Passion for Oysters
By Mort Hochstein
FATHER'S DAY GIFT SUGGESTIONS
By John Mariani
NEW YORK CORNER
Texas de Brazil
By Mort Hochstein
Master Chef Roger Vergé Passes Away
By John Mariani
NOTES FROM THE WINE CELLAR
Bobby Cox Takes Sole Ownership of Pheasant Ridge
by Andrew Chalk
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SUMMER READING
By John Mariani
The seasonal tsunami of new books on food and wine, grilling and baking, dieting and gluten-free, are increasingly just more of the same. Another Greek cookbook? Two more Thai street food books? Tedious reveries of living, loving and cooking in either of the two Portlands? Given that most of these end up selling fewer copies than a new translation of Sartre's Nausea, one wonders why the publishers bother to keep ripping off their authors via their in-house Departments of Sales Prevention.
So, unless, you are dying to try out another 120 recipes for Lebanese pastries or read about 1,001 dishes you'll never get around to eating, the only sensible thing to do for summer is to search out food and wine books worth the actual reading, Name
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