DWWA Regional France Judging Panel

Xavier Rousset MS started working as Assistant Chef Sommelier at Gérard Basset's Hotel du Vin in Bristol at the age of 20, after studying to become a sommelier in Saumur. 2002 saw Rousset’s career take off when he was promoted to Head Sommelier, won the Ruinart UK Sommelier of the Year competition as well becoming the youngest Master Sommellier in the world at the time. Two years later, Xavier was appointed as Head Sommelier at Michelin-starred Le Manoir aux Quat'Saisons, a position which introduced him to Head Chef Agnar Sverrisson. In 2007, Xavier and Agnar launched Texture restaurant, which added a Michelin star to its list of awards in 2010. Their latest venture, 28-50 Wine Workshop & Kitchen, is launching a second site in Marylebone this June.