Renowned sommelier Antoine Pétrus has been a leading figure in the world of French wine and food for nearly two decades.

As a “Meilleur Ouvrier de France” (MOF) in both the sommelier and maître d’hôtel categories, an author, and as a consultant on wine lists globally, Antoine’s career reflects a relentless pursuit of excellence.

His passion for the culinary arts was sparked early on during his studies at the renowned Hotel High School in Blois, where he graduated with distinction. Today, he continues his passion for cooking after honing his skills alongside great chefs like Paul Bocuse and Alain Ducasse.

Antoine’s interest in becoming a sommelier was reinforced when, at 19, he began working in some of France’s most prestigious restaurants, soon earning him the award of Best Young Sommelier of France in 2007 while working at Les Ambassadeurs, the restaurant at the Hôtel de Crillon in Paris.

By 2011, Antoine was again honored for his work as a sommelier in the prestigious and now century-old Meilleur Ouvrier de France competition.

An insatiable learner, Antoine credits sommeliers Philippe Faure-Brac and Olivier Poussier, and vineyard legends such as Didier Dagueneau, Henri Bonneau, and Anselme Selosse with growing his knowledge.

Antoine shared his wine expertise and insights with the wider world in Le Vin par Antoine Pétrus, published by Hachette in 2018. His writing also includes several years as co-author of the French Wine Guide published by Gault et Millau, and contributions to the Bettane & Desseauve Guide, specializing in the Southern Rhône Valley.

P.C.: Jordan Sapally