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Hôtel du Cap-Eden-Roc

France
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As Head Sommelier at the Hôtel du Cap-Eden-Roc in Antibes, Xavier Dinet is in a position to share his passion and enthusiasm with guests and team members every single day. His first taste of Krug, amongst the vines of the Clos d'Ambonnay, inevitably left a lasting impression on him.

You need to have patience if you want to be successful.
What inspires you:
It's the opportunities I have to meet the men and women behind the wines, the people who get really involved with the vines, the grapes and the whole wine-making process, day in and day out. They are the ones preserving the history, the culture and ancestral expertise. They work hard throughout the seasons, in spite of adverse weather conditions, to produce wines worthy of their terroirs.
Who do you look up to:
Alain Chaplin. He owned the Moulin Fleuri restaurant in Veigné, Indre-et-Loire (France). That's where my career as a sommelier really began. He passed on his passion to me over the course of many tastings with winemakers. We spent a lot of time together in the restaurant's wine cellar, which was in fact located in the attic, given that we were in an old mill! There were more than 1,000 different wines on the menu. All the French wine producing regions were represented. He taught me so many things and gave me his taste for the grands crus too. Fifteen years on, we still see each other occasionally and it is with great pleasure that we do so over a few bottles of wine!
What has been your greatest achievement:
Becoming Head Sommelier at the Hôtel du Cap-Eden-Roc at the age of 24, having had the chance to work at various other three Michelin starred establishments as well.
Which human qualities are most important to you:
Mettle, patience and loyalty.

A talk with Xavier Dinet


Hôtel du Cap-Eden-Roc

Antibes - FR
Boulevard JF Kennedy
06600, FR
+33 (0)4 93 61 39 01

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