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Guillem Kerambrun has more than twenty years of experience in the wine sector and high-end gastronomy in many international markets, and alongside major players such as Alain Ducasse and Richard Caring.
Dynamic and passionate with a keen interest not only in customer satisfaction but also in profitability, Guillem was Head of Sommellerie for the prestigious English group of restaurants Caprice Holdings & Birley Clubs. Before this exciting London adventure, Guillem spent 13 years under the command of the legendary Chef-Entrepreneur Alain Ducasse as Deputy Director of Sommellerie alongside Gérard Margeon. Together, they have managed 27 restaurants, 70 sommeliers and selected more than 6,000 wines around the world. This experience has led him to manage the opening of numerous restaurants and organise incredible events around the world.
Guillem was also in charge of the oenological program of the Ducasse cooking schools. In 2016, Guillem ended his intense and rich journey with the multi-starred Chef after two years in New York as General Manager of Bistro Benoît and Director of Beverages for North America.
The diversity of his impressive experience, accompanied by his vast network, has enabled Guillem to acquire the knowledge and open-mindedness essential to be recognised as one of the most influential players in the wine industry. Thanks to this, he created My French Sommelier.