Xavier Rousset studied to be a sommelier in Saumur. At the age of 20, he started as an assistant chef sommelier at Gérard Basset's Hotel du Vin in Bristol. In 2002, he was promoted to head sommelier at Hotel du Vin and won the Ruinart UK Sommelier of the Year competition. He also passed the Master Sommelier exam, becoming the youngest MS in the world. In 2004, he became head sommelier at Michelin-starred Le Manoir aux Quat'Saisons, where he met Head Chef Agnar Sverrisson, with whom he went on to set up his first venture: Texture restaurant, which launched in 2007 and recently added a Michelin star to its list of awards. Their latest venture, 28-50 Wine Workshop & Kitchen, launched in the summer.