Jérémy Berthon has been promoted Manager of the Eden-Roc Restaurant and Louroc restaurant at Hôtel du Cap-Eden-Roc in Antibes
A qualified Sommelier, Berthon began his career in 2010 with a sommelier internship at the prestigious three-star Michelin restaurant, Le Louis XV in Monaco. Between 2011 and 2014, he furthered his training and career as a Sommelier in renowned establishments such as Château de la Messardière and Cheval Blanc Courchevel's restaurant, Le 1947. In 2015, Berthon progressed and became Head Sommelier of La Réserve Ramatuelle-Hotel and Spa, before joining the opening team of the Four Seasons Megève two years later as Assistant Head Sommelier. Berthon's passion for wine was passed on to him th...
Source: hospitalitynet.org