Taste-In Taster, Xavier Rousset, Master Sommelier.
French born 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 renowned Hotel du Vin in Bristol.
2002 was the year Xavier’s career really took off. He was promoted to Head Sommelier at Hotel du Vin and won Ruinart UK sommelier of the year competition. He also passed the Master Sommelier exam, becoming the youngest MS in the world. Xavier was the first runner up in representing France at Trophée Ruinart Meilleur Sommelier d'Europe 2005.
In 2004, he became Head Sommelier at Raymond’s Blanc two Michelin-starred Le Manoir aux Quat’Saisons.
In 2007, Xavier opened the critically acclaimed restaurant Texture in Portman Street, London in partnership with its Icelandic Head Chef, Agnar Sverrisson. Texture is a modern European restaurant focusing on combining different consistencies and flavours. Texture was recently named Newcomer of the Year by Hardens Restaurant Guide.
Xavier works on a regular basis with the Food and Wine Academy service. He also takes part in the judging of the UK sommelier competition and Master sommelier exams.
In 2002 Xavier passed the Master Sommelier exam, becoming the youngest MS in the world.