Tell us about the moment you first became interested in wine
I’ve always worked in hospitality, primarily as a waiter. I realised that to become a better professional, I needed to understand drinks as well as food. My interest in wine also started at home—when I was younger, I watched my father’s passion for wine, and I think seeing his enjoyment helped spark my own curiosity.
Describe your wine list at CUT at 45 Park Lane
I strive to balance the list between iconic names and small, lesser-known producers. The goal is always to offer the best possible quality across all price points. Our selections are curated to complement not just the steaks we’re known for, but all the dishes on the menu. Barolo, Bordeaux, and California wines are particularly well represented.
Over the course of your career, have you had any wine-related disasters?
Thankfully, I’ve never dropped a wildly expensive bottle—but during my very first trial shift in a Michelin-starred restaurant, I managed to spill the first two glasses of Champagne on a couple celebrating their anniversary.
Name your top three restaurant wine lists (excluding your own!)
Hide, The Connaught, and LUCA.
Who do you most respect in the wine world?
My managers during my first role as a sommelier at Maze: Stefano D’Andrea, Arnaud Bardary, and Piotr Pietras. They taught me so much and really shaped my approach to wine.
What’s the most interesting wine you’ve come across recently?
Barolo Reva Cannubi. It’s incredibly elegant and refined, yet still robust enough to pair beautifully with steak.
What are the three most overused tasting notes?
Dry, sweet, and fruity.
What’s the best value wine on your list at the moment?
Dhondt-Grellet Cramant Grand Cru Blanc de Blancs NV.
What is your ultimate food and drink match?
Braised beef cheek paired with Sagrantino di Montefalco Riserva.
Old World or New World?
Old World.
What is your pet hate when it comes to wine service in other restaurants?
Ordering multiple bottles and having them brought out unopened, one at a time—it interrupts the flow of the experience.
Who is your favourite producer right now (and why?)
Jérôme Prévost. His Champagnes are absolutely exceptional. I believe Pinot Meunier-based Champagne is still massively underrated.
As a head sommelier, what question do you most get asked by customers?
“What’s your favourite wine or wine region?”
Which wine-producing region or country is underrated at the moment?
Hungary. Everyone knows Tokaji, but the Villány region produces some outstanding Bordeaux-style reds that deserve far more attention.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
Monfortino 1985 in magnum. This extraordinary Barolo is the wine that made me fall in love with wine. It’s unforgettable—truly one of a kind. I wish everyone could experience it at least once.
