Sébastien is an internationally recognized sommelier with experience in a number of Michelin starred restaurants. He started his professional journey at L’Ambroisie, a Michelin three-starred restaurant in Paris. 

Having gained 3 years of experience, he then moved to Mandarin Oriental in London where he managed the wines of the Michelin restaurant, Foliage. Five years later, he furthered his career at Amber at Landmark Mandarin Oriental in Hong Kong, helping the restaurant achieve its two-Michelin-star rating in 2008 with a stunning wine selection. Since 2009, Sébastien held the position of Head of Wine at Sarment (Hong Kong) to deliver a first-class one-on-one wine service to Sarment Privé members in Asia as well as leading Sarment’s wine strategy. After 6 years with Sarment, Sébastien has decided to embark to another venture with Le Comptoir Group. Managing one French Restaurant and Bar (Bibo) in the famous artists  location in Hong Kong (Sheung Wan), then 3 outlets at Repulse Bay, one of the most prestigious beaches in the area. He was handling a bistrot, a VIP beach Club and a fine Dining restaurant awarded 1 star Michelin after less than a year of tenure. In parallel of managing the outlets, Sébastien was taking care of the wine program of the group (9 outlets across Hong Kong) with direct sourcing and training program throughout the different outlets.

After 3 years with Le Comptoir group, he opened La Petite Maison (Hong Kong), from LPM group having restaurants around the world (London, Dubai, Abu Dhabi and Miami). He was taking care of the very premium French wine selection for the pleasure of numerous patrons enjoying the cuisine daily. Having setting up the wine program, Sébastien decide to take on board one of his most challenging job as Head of Wine at the Prestigious Hong Kong Jockey Club, The biggest Club in Hong Kong with 3 Clubhouses and 2 Racecourses (and 1 In Beijing). He is currently taking care of 23 different wine lists to match the different cuisines and styles of the restaurants. He is leading the wine program and price strategy of the Club. After 5 years, he already managed to source 150 exclusive direct labels to the extensive lists for the members drinking pleasure.