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Alexandre Brard Sommelier's Page

Profile Information

Zip Code: 89002

Title: sommelier, wine consultant

Company: www.alexwine.com

Website: http://www.alexwine.com

Restaurant Segment: Fine Dining

I work at the unit level and my role is: Manager

I work at the corporate level and my functional area is: Culinary

I work for the foodservice industry and my profession is: Consultant

Interests: Consulting, Discovering New Food, Discovering New Wines, Finding a Job, Finding Investors, Investing, Learning, Making Friends, Networking, Organic Foods

Personal Quote: We should always know why

Biography: Alexandre Brard

Alexandre.brard@gmail.com
Tel: 650 678 1994

_____________________________________________________________________
Education
-University of Caen, Normandie, France

Restaurant and catering education
-Hotel and Catering Industry Schools: Rabelais, Hérouville St Clair and Jean Jooris Dives/Mer.

Qualifications
-Court of Master Sommelier: Certified Sommelier Diploma, Las Vegas.
-Court of Master Sommelier: Introductory Sommelier Course Certificate, Las Vegas.
-MGM Mirage Management On boarding Training, Las Vegas.
-International School of Sommelerie C.A.F.A. Wine Tasting Techniques Certificate.
-Baccalauréat Professionnel Restauration (Professional Baccalaureate of the restaurant business).
-Brevet d’Etude Professionnel Restauration
-Capacité d’Aptitude Professionnel Restauration (Certificate for Professional’s of the restaurant business).
Achievements
-Wine Spectators "BEST OF AWARD OF EXCELLENCE" for the wine list of Joël Robuchon Restaurant
(August 2008 issue).
Languages
-English, French, Italian.
References
-Executive Chef of Joel Robuchon Restaurant (MGM), Claude Le Tohic (Meilleur Ouvrier de France)
Tel: (1) 702 265 0868
-General Manager of Picasso Restaurant (Bellagio), Gilles Kolakowski
Tel: (1) 702 289 9349
-Owner of COIT LIQUOR Fine Wines and Spirits (San Francisco), Jeff Branco
Tel: (1) 415 986 4036
_ _________________________________________________________________________________________
Professional Experience

October 2005 to July 2008: JOEL ROBUCHON RESTAURANT MGM Grand, 3799 Las Vegas Blvd S,
Las Vegas, 89109, USA. (3 stars Michelin)
Position: Chef Sommelier, manager.
Duties: Manager of wine program. Maintenance of cellar and wine list. Tasting, ordering of wines and spirits. Staff wine training.

November 2004 to September 2005: COIT LIQUOR Fine Wines and Spirits 585 Columbus Avenue, San Francisco, CA, 94133, USA.
Position: Fine wine sales manager, website manager, wine consultant, internet marketing.
Duties: Wine sales, website manager, public wine tasting, store and website sales.

April 2003 to November 2004: WINEGLOBE.COM 25, 43rd Avenue, San Mateo CA 94403, USA.
Position: Sommelier and Wine Consultant, Web Manager.
Duties: Wine sales and buyer, website manager, instructed public wine classes, store and website sales.

November 2001 to June 2002: RESTAURANT DE L’ HOTEL DE VILLE, 1023 Crissier, Switzerland.
PHILIPPE ROCHAT (3 stars Michelin)
Position: Assistant chef sommelier.
Duties: Maintaining cellar, wine service, and orderings.

September 2000 to September 2001: L’ESPERANCE, 89450 Saint-Père-Sous-Vézelay, France.
MARC MENEAU (3 stars Michelin)
Position: Assistant chef sommelier.
Duties: Service of wines, ordering beverages, inventory control, maintaining the cellar, wine service.

August 2000: Private Maître d’hôtel for Mr STEVE SCHWARTZMANN St-Tropez, Villa CAP SUD, France.
Position: Butler, chauffeur, Maître d’Hôtel.
Duties: In charge of house management, service and chauffeur.

September 1999: HOME HOUSE, 21 Portman Square, LONDON.
Position: Second sommelier.
Duties: Wine service, maintaining the cellar, ordering of wine.

March 1999 to July 1999: TITANIC, MARCO PIERRE WHITE, 48 Greek Street, LONDON W1. UK.
Position: Sommelier.
Duties: Preparation for service, wine service, attended tables.

September 1998 to March 1999: L’ORANGER, Saint James Street, London W1. UK.
(1 star Michelin)
Position: Demi-Chef de Rang.
Duties: Preparation for service, attended tables.

June 1997 To August 1998: His Royal Highness VICTOR EMMANUEL DE SAVOIE, CH 1220 Geneva, Switzerland.
Position : Butler, majordome, chauffeur.
Duties: In charge of house management and service.

September 1996 To May 1997: Hôtel d’Angleterre *****, 17 Quai du Mont-Blanc, CH 1204 Geneva, Switzerland.
Position: Chef de rang.
Duties: Responsible for mise en place and service.

January 1995 To August 1996: Beau Rivage Palace*****, 13 Quai du Mont-Blanc CH 1204 Geneva, Switzerland.
Position: Demi-chef de Rang.
Duties: Attended tables, room service.

May To October 1994: Impérial Palace*****, 1 Avenue d’Albigny, 74000 Annecy, France.
Position: Commis de salle.
Duties: Wine-service and management of room service, maintenance of glassware and cutlery.

__________________________________________________________________________________________
Hobbies and Interests:
Cooking, traveling.
Sports: Soccer, swimming, yoga, fitness, jogging.
Music: Playing the piano, guitar and drums.
__________________________________________________________________________________________

Years in the Industry: 15

Comment Wall (3 comments)

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At 12:30pm on June 9, 2009, Debra Straka said…: Hi Alexandre,
Welcome!! I just wanted to introduce myself and wish you happy networking. Your resume is amazing and impressive. I look forward to your valuable insights and ideas.
Debra

At 10:47pm on June 6, 2009, Alexandre Brard Sommelier said…: Hi Alexandre,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh

At 10:47pm on June 6, 2009, Alexandre Brard Sommelier said…: Hi Alexandre,

Welcome to FohBoh! Since you've just joined the leading online community for the restaurant industry, I know how important staying up-to-date with online trends is to you. To that end, BooRah.com - the leading restaurant-only online review guide, has partnered with FohBoh to offer you a free service to help you stay up-to-date with online reviews about your restaurant.

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