A lot of people ask: “How did you end up in Stony Brook?”

His answer: “Life.”

Born in France to a butcher father, he attended Thonon-Les-Bains, one of the most prestigious hospitalities/culinary schools in France.

He worked in France, Switzerland, England, and St. Barts, and arrived in the United States in 1992 to open the first “Daniel” Boulud Restaurant. He would then work for Claude Troisgros and La Cote Basque before opening several successful restaurants of his own.

After selling these, he started as a wine sales consultant, bringing his knowledge, service, and years of experience to the wine industry, followed by importing his own selected wines for distribution to the New York restaurant market.

Every wine in the shop is carefully selected, with an emphasis on exceptional vintages, niche producers, and highly allocated wines.