Emmanuel CADIEU

Head sommelier : 2 restaurants Emmanuel Cadieu, head sommelier at Cheval Blanc Paris, shares his wine expertise in top restaurants. Find out more about his career.

Presentation

"When I recruit someone, it's at least as much about human values as it is about knowledge." Emmanuel Cadieu forged his education not only in wine, but also in the world of catering, with this primordial approach to exchange and sharing .

Infinite curiosity about wine

"I'm curious about everything. I got that from my parents, who would take us to a different region for the vacations every year. My father also liked to visit wineries, and we'd bring back regional products and a case or two of wine. "

Formative international experiences

As he grew up, Emmanuel Cadieu's horizons widened considerably. It was the whole world that attracted him, after the BTS and an additional qualification at Tain-l'Hermitage. "I always wanted to know more, to progress in my knowledge of wine and gastronomy.I'm lucky to have a job in which I learn every day." He spent two years with Gordon Ramsay, and then spent two years in Australia and New Zealand. "I had my first job as head sommelier in a brasserie in Sydney, where there were 1,000 wine references, and I learned a lot about organization and the whole restaurant business. "

After a detour in London to a wine enthusiasts' club with 4,000 references, he came into contact with Cheval Blanc and the chef who was to transform his vision: Arnaud Donckele. "I was missing that dimension, the emotion of a plate, a simple product worked with grace. What he does with a sardine or a shrimp is incredible! "

Today, Emmaneul Cadieu manages the cellars of four restaurants with twenty sommeliers, and every day he shares his passion with customers, chefs and his teams .