Tell us about the moment you first became interested in wine
I became interested in wine when I was 16. One of my teachers at hospitality school in Italy was a renowned sommelier in Piedmont and invited me to work at her restaurant over the summer. It was my first experience in a Michelin-starred restaurant and completely changed my perspective on wine. I became passionate about it through the stories she shared about travelling around the world, visiting vineyards and meeting winemakers.
Describe your wine list at Pavyllon London
We have more than 650 wines, with a strong focus on classic regions, traditional grape varieties and producers who have shaped the world of wine, while still leaving room for discovery. I want every guest to find something they know and love, as well as something that surprises them. I particularly enjoy wines made using local, traditional grapes because they offer a genuine taste of where they come from.
Over the course of your career, have you had any wine-related disasters?
At Restaurant Gordon Ramsay, I was decanting a red wine at the table during a particularly busy weekend lunch service when the decanter suddenly started to crack and eventually exploded. Red wine went everywhere, leaving a massive stain on the pristine carpet in the middle of the room.
Name your top three restaurant wine lists
Hide, Noble Rot and Hélène Darroze at The Connaught (all in London). They each have a real sense of personality and place, and I love that they cater both to people who know their wine and those looking to discover something new.
Who do you most respect in the wine world?
I’m inspired by so many people in the wine world that it’s difficult to choose just one. I’ve always found it incredibly inspiring to meet winemakers who, through hard work, passion and sometimes a little bit of madness, can create truly great wines.
What’s the most interesting wine you’ve come across recently?
Pinot Blanc Leithaberg DAC Alte Reben, Austria 2015.
What are the three most overused tasting notes?
Mineral, fruity and dry.
What’s the best-value wine on your list at the moment?
Cabernet Franc, Gualtallary, Matías Riccitelli, Uco Valley, Mendoza 2022. I love that it shows a different side of Mendoza. Argentina is famous for Malbec, but this wine is a great example of how exciting Cabernet Franc can be in the region. It has the structure and depth to work beautifully with food, while still possessing the freshness and elegance that make you want to keep drinking it.
What is your ultimate food and drink match?
Aside from wine, sake is another of my passions. I particularly enjoy pairing sake with cheese because the umami and texture work beautifully together. My favourite combination is a selection of aged cheeses with a glass of Junmai Daiginjo Kimoto.
Old World or New World?
Old World, but with a great love for Australian wines.
What is your pet hate when it comes to wine service in other restaurants?
I can be a little old-fashioned, but I really dislike it when a waiter or sommelier takes a bottle away to open it. For me, opening the bottle properly at the table is part of the ritual and an important element of good wine service. It shows attention to detail and respect for both the wine and the guest.
Who is your favourite producer right now?
Travaglini has always been one of my favourite producers. I love its unique expression of Nebbiolo from Alto Piemonte, with the volcanic soils giving the wines freshness, minerality and a real sense of place. It is still family-owned – now in its third generation – and I really admire how it combines a strong sense of tradition with an innovative approach.
As a head sommelier, what question do you most get asked by customers?
How do you remember all the wines on the wine list?
Which wine-producing region or country is underrated at the moment?
Austria. Its wines are incredibly versatile with food, with a great range of styles spanning fresh, precise whites and some very interesting reds. I also think the quality-to-price ratio is excellent, and there are so many producers making exciting wines at the moment.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
As I have a sweet tooth, I’d pair a lovely tarte tatin with vanilla ice cream with a bottle of Tokaji Eszencia Disznókő Dorgó Vineyard 2007. I’ve had this combination before and it was absolutely heavenly.