Xavier Thuizat is one of the leading figures in contemporary French sommelier culture. A native of Burgundy, he trained at the hotel school in Tain-l\u2019Hermitage, where he chose to pursue a career in sommelier studies after initially focusing on literature and journalism. His career then took shape through his work with leading establishments and renowned restaurants: Bernard Loiseau, Le Meurice, Pierre Gagnaire, and then The Peninsula Paris, where he curated the wine list, before joining the H\u00f4tel de Crillon in 2017. <\/p>\n\n
At the Crillon, he has established himself as a conveyor of flavor and culture, rebuilding an exceptional wine cellar and elevating the art of sommelier service to a true art of hospitality. His approach places wine at the heart of the dining experience, with a constant commitment to making it more vibrant, more approachable, and more accessible, without ever compromising on quality. <\/p>\n\n
His career has been marked by several major accolades: Best Sommelier of France 2022, Best Craftsman of France in Sommellerie 2023, and the Michelin Guide Sommellerie Award 2024.<\/p>\n\n
With a passion for great wine regions, as well as for sake and Japanese culture, Xavier Thuizat embodies a sommelier\u2019s art that is at once knowledgeable, generous, and open to the world. He has also become the head sommelier for the Air France group, responsible for curating the selection of French wines, champagnes, spirits, and beers served in the airline\u2019s cabins and lounges. <\/p>\n\n
In late 2025, he announced his departure from the H\u00f4tel de Crillon after nine memorable years, while continuing his commitment to educating and promoting wine to a wide range of audiences.<\/p>\n","protected":false},"template":"","member_country":[107],"member_affiliation":[89],"class_list":["post-1782","member","type-member","status-publish","hentry","member_country-bulgaria","member_affiliation-production-en"],"acf":[],"yoast_head":"\n