With a restaurant career spanning 20 years, Xavier Rousset became the youngest ever Master Sommelier at the tender age of 23. Having worked in some of the most prestigious restaurants of the country, such as Hotel du Vin in Bristol and Raymond Blanc’s 2 Michelin star ‘Manoir Aux Quat’Saisons, he launched his own restaurant empire with Texture in 2007 (1 Michelin Star) and then the ’28-50’ wine bars in 2010.
Stepping away from restaurants for a year, Xavier travelled and ate his way around the world whilst also being a judge on key industry panels and teaching at the Court of Master Sommeliers. In 2015, he opened the Marylebone-favourite Blandford Comptoir and now sees Cabotte showcase his passion for the wines of Burgundy.
Gearoid Devaney’s restaurant career reads like a directory of Michelin starred establishments from Paris to London. After training with Pierre Gagnaire in his 3 Michelin Star restaurant in Paris, he was instrumental in the successful launch of Tom Aiken’s first Chelsea restaurant, which quickly gained 1 star. A regular speaker at industry events, Gearoid also runs regular staff training for restaurants, hotels and gastropubs, as well as hosting tastings and masterclasses for generic bodies alongside examining for the Court of Master Sommeliers both here and in Asia.
As a Director at Burgundy specialist wine importer Flint Wines, Gearoid is a key figure in the Cabotte board and also restaurant team, bringing encyclopedic knowledge of Burgundian wines as well as restaurant experience.
Edward Boarland, Head Chef
Having trained at The Waterside Inn Edward spent his formative years as a chef working closely with Alain Roux, before taking his craft to London and joining the formidable Clare Smyth at Gordon Ramsay, Royal Hospital Road. Edward’s stellar background then took him to Paris in 2012 to gain further experience with fine dining French cuisine, where he became Italian two Michellin star Chef Simone Zanoni's right hand man for four years.
Edward has brought this knowledge to Cabotte with him and created a menu of French favourites with modern twists and innovative additions.