As the first woman appointed cellar master at Perrier-Jouët, Séverine Frerson has been overseeing the production of the house’s cuvées since 2020. A trained oenologist, she champions a style characterized by floral elegance and precise blends, while remaining true to Perrier-Jouët’s identity.

Célia Tunc is Secretary General of the Collège Culinaire de France, a community of more than 3,000 artisans—producers, restaurateurs, and craftspeople—committed to promoting artisanal, sustainable, and high-quality cuisine. For more than ten years, she has supported the development of this movement, founded by 15 internationally renowned chefs at the initiative of Alain Ducasse and Joël Robuchon, driven by a strong conviction: eating well is about more than just what’s on the plate. It also means celebrating craftsmanship, supporting those who produce and cook to the highest standards, and rebuilding connections between regions, artisans, and citizens.

Dans l’écrin du restaurant Arbane**, Valentin Gallais, à tout juste 26 ans, incarne cette nouvelle génération de sommeliers qui accompagnent, avec exigence et curiosité, le renouveau du champagne et de son terroir.

Jean-Charles Delvaux is an expert in customer experience and luxury retail. As Director of Guest Services for Moët (Champagne) at LVMH, he grounds his strategy in people. With a career spanning more than twenty years in the luxury sector—notably at Hermès, where he managed a significant portion of the French stores—Jean-Charles is deeply convinced that the quality of the employee experience is essential to delivering the emotional connection and excellence that customers expect. His career has also led him to advise on large-scale projects, such as the creation of an art concept store for the luxury hospitality industry. These experiences demonstrate his holistic vision and his ability to transform the human element into a major strategic lever for brand enhancement.

With a passion for service and building relationships, Yoann Gregory has established himself as a leading figure in the front-of-house industry. Trained at the Val de Loire Hotel School, he began his career at L’Ambroisie, before continuing his journey at the Domaine des Hauts de Loire, The Fat Duck, Le Flocon de Sel, the Mandarin Oriental Paris, La Dame de Pic, and yam’Tcha, where he became general manager. Winner of the George Baptiste Cup in 2010, he was awarded the prestigious title of “One of the Best Craftsmen of France – Maître d’hôtel” in 2023 at the age of 40. Committed to passing on his craft, he regularly speaks at hospitality schools, masterclasses, and competitions. A wine enthusiast, he also owns a vineyard plot in Montlouis-sur-Loire and is involved in the production of several vintages. In November 2023, he joined FOGO & Épisodes. In 2025, he served as a patron for the French Ministry of Education’s General Skills Competition, and in 2026, he became vice president of the MOF Maîtres du service et des arts de la table.

Geoffrey Martin grew up in the heart of his family’s woodworking business, where he developed a strong passion for woodworking at a very young age. His career as a cabinetmaker flourished over the years, culminating in the award of a Brevet des Métiers d’Art. But his ambition extended further: he wanted to complement his artisanal skills with genuine business expertise, which he gained while working at Wurth and Total. In 2017, determined to breathe new life into cabinetmaking, he founded Artelier with a clear goal: to captivate the luxury sector by offering custom-made objects and furniture. What drives him today? Exceptional projects, and the opportunity to work alongside a team of passionate individuals whom he inspires with high standards and meticulous attention to detail.

Mariia LEMAIRE is a sommelier and wine merchant, and a member of the Union de Sommellerie Française. After a career in the restaurant industry as a sommelier, she now shares her passion for wine through a carefully curated selection and personalized recommendations.

Fascinated by cutlery from a very young age, Fabien Bourly was already drawing knives in the margins of his elementary school notebooks, revealing an early interest in this world that combines craftsmanship, precision, and passion. After finishing his studies, he began selling knives in Reims at Coutellerie Champenoise, which over the years has become one of Europe’s leading cutlery shops in terms of selection and retail space. Since 2017, a national network of stores has expanded the venture, with about ten cutlery shops now located in some of France’s most beautiful cities. A lover of fine dining, Fabien Bourly has developed expertise that is highly regarded among culinary professionals. His stores are particularly renowned for their selection of Japanese knives and their collaborations with numerous top chefs. A master knife sharpener and a true ambassador of culinary craftsmanship, he also shares his tips on sharpening and maintaining knives through a YouTube channel that has become a go-to resource for both enthusiasts and professionals alike.

The son of a craftsman, Flavien Walterscheid grew up with an appreciation for a job well done and a deep respect for the manual trades. In 2020, in the midst of the COVID-19 pandemic, he decided to devote himself to sharpening knives and cutting tools. As a self-taught craftsman, he has developed his expertise with passion, high standards, and meticulous attention to detail, all while discovering a world that fascinates him: the world of gastronomy and all those who bring it to life. Today, he works with individuals, restaurant owners, and culinary professionals in the Île-de-France region, applying his expertise to ensure the precision of technique and the quality of tools—both essential to the day-to-day work of the culinary arts.