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’s Hospital Road. Edward’s stellar background then took him to Paris in 2012 to gain further experience with fine dining French cuisine, where he gave himself the challenge of Head Chef at Rafael, a kosher restaurant where he was using absolutely no dairy!
Using this experience of producing French cuisine without the beloved butter, Edward has brought this knowledge to Cabotte with him and created a menu of French favourites with modern twists and innovative additions.
Virgile Degrez, Restaurant Manager
Virgile grew up surrounded by wine in the vineyards of Bandol and this is where his passion for food and drink began. Moving to London over 10 years ago, Virgile worked with the renowned D&D London group, helping with new openings in some of their best known city locations. As part of their Sommelier team, he worked with renowned Master Sommelier Nicolas Clerc, relaunched Le Pont de la Tour and in 2016 opened the monstrous German Gymnasium.
Virgile joins the Cabotte team as Restaurant Manager, using his experience as Sommelier and a love for French wines especially Burgundy. He brings knowledge of French cuisine, wines and of course is always a friendly face on the floor!
Zigmars Grinbergs, Sommelier
Zigmars Grinbergs embarked on his Sommelier adventure 8 years ago, when he completed the WSET Diploma and joined the renowned Relais & Chateaux property at Gilpin Lodge. As Head Sommelier and Bar Manager he spent 3 years in Cumbria while studying to complete the Court of Sommeliers qualifications, before moving on to the Hotel du Vin in Brighton.
He joins Cabotte from Oblix at The Shard - so no stranger to an extensive and varied wine list. Always happy to help a guest with choosing wine, Zigmars is hoping to become Master Sommelier and is particularly excited to work with such a unique list of Burgundian wines.