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Pascaline Lepeltier
Beverage Director, Author, Co-Founder | Chambers, chëpìka
Experience
2022 - 2022
Author
Mille Vignes
2022 - 2022
Writer
Domaine aux Moines, A Year in the Heart of the Loire Valley Vineyard
2019 - Present
Writer
Column "Vu d' Ailleurs" in La Revue du Vin de FranceFrance
2018 - 2018
Best Sommelier de France
Union de la SommellerieParis, France
2018 - 2018
Meilleur Ouvrier de France
Paris, France
2017 - 2017
Writer
The World of Fine Wine, Art of Eating and Wine & Spirits
2016 - Present
Co-Founder
chëpìkaFinger Lakes, NY
2005 - 2006
Intern then Sommelier
L'Auberge Bretonne / Jacques ThorelLa Roche-Bernard, Brittany, France
1998 - 2003
Server / Barmaid
Various Catering CompaniesLa Rochelle, France
Education
2005 - 2005
Mention Complementaire Sommellerie
CFA AngersAngers, France
2003 - 2005
Masters in Hospitality Management and Masters in French Cultural Crafts Management
CFA AngersAngers, France
2001 - 2001
Masters in Philosophy - Theme: Henri Bergson's Philosophy of Language
Nantes, Loire Valley, France
Advice from Pascaline Lepeltier
Quotes about career path, skills, and teamwork from an industry leader.
You need to speak out your mind, sometimes with a loud voice, sometimes in a soft spoken way, but always express what you think with respect.
And do and assume what you say!
Quotes that inspire me:
Trust yourself a little bit more, and be happy - My mom. A happy staff makes happy guests - My first GM at Rouge Tomate, Oscar Henquet.
Learn everything, do everything.
There is no little part, no little job.
During tough times related to work, I'm motivated by trusting that everything that can happen will make me better and stronger.
Without counting the time I spend in the vineyards, where I consider myself a total intern, my best internship was at the George V.
with Mr. Beaumard, the beverage and service director (he is handicapped from his right arm since he is a teenager.) He built one of the most exceptional restaurants; a place of excellence, professionalism and kindness. He was never discouraged despite his handicap (he was also runner-up for the best sommelier in the world competition.) Working alongside him and his head-sommelier, an incredible gentleman Mr. Hamon, they taught me you can realize your dream and be at an extreme level of excellence without compromising the human side. They taught me that you are nothing without your staff or your guests.
My first wine teacher and now friend, Patrick Rigourd, taught me that wine was made in a vineyard by a man.
Wine was not elitist, wine was to be shared. He taught be that building a great relationship with the winemakers was the way to understand their wines.
Mr Jacques Thorel hired me when others were scared of my university background.
He taught me to be demanding and precise. He taught me many classic, benchmark wines. He taught me to appreciate age and time. And he made me want to become a mentor one day.
Mr Emmanuel Verstraeten, my boss, has been a great mentor because of his vision and what he offers me at Rouge Tomate.
And because he is an incredible humanist.
Alice Feiring, my American mom, is a fantastic wine writer and an every day inspiration to believe in what I do.
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