The Teams at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel End the Season on a High Note

Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel announces that Chef Sommelier Alessandro Nigro Imperiale was awarded Sommelier of the Year 2023 by the prestigious Gault & Millau guide and Best Sommelier in Italy 2022 at the forty-second edition of the Italian Sommelier Association’s Best Sommelier in Italy – Trentodoc Award 2022.

Born in Italy’s Apulia region, Alessandro has worked at several prestigious restaurants, including Michelin-starred La Dame de Pic and Le George at Four Seasons Hotel George V, Paris, where he worked as Assistant Chef Sommelier.

Having studied oenology at the University of Foggia and having obtained an Oenology Diploma at the University of Bordeaux’s Institute of Vine and Wine Science, Alessandro began his career at the Emidio Pepe winery in Italy’s Abruzzo region. Keen to hone his skills abroad, he moved to South Africa where he became assistant oenologist at Villiera Wines. He later spent time working at Domaine Grier in France’s Languedoc-Roussillon, although it wasn’t until five years ago that he decided to devote himself entirely to the world of sommellerie, settling down in France. It was here that his career as a professional sommelier really began.

Overseeing the magnificent wine cellar of the Grand-Hotel du Cap-Ferrat since February 2022, Alessandro daily shares his passion for oenology with Hotel and Le Cap guests. "I was ready to take on new responsibilities. I was keen to share my interest and passion with others, and was eager to show my selection of wines," comments Alessandro, explaining what led him to become Head Sommelier at Grand-Hôtel du Cap-Ferrat.

Alessandro has curated a special collection with numerous French labels alongside a selection of Italian and Spanish wines, a nod to the neighbouring countries’ shared Mediterranean soul and way of life. The wine cellar now includes a vast selection, ranging from the greatest wines of Burgundy and Champagne to elegant barolos and volcanic whites from Tenerife.

“Having a wealth of international experience and a keen desire to share one’s knowledge with others are basic skills of any sommelier.” Whenever possible, Alessandro personally visits new wineries to meet producers face-to-face. "I like being in direct contact with the producers and Chef Tièche to understand and see developments as they take place," he explains. "I really love everything about wine. It energises me."

François-Régis Simon, General Manager of Grand-Hôtel du Cap-Ferrat, is thrilled about the success of his teams. "With Chef Yoric Tièche and Pastry Chef Florent Margaillan, we were keen to create a strong restaurant team capable of offering guests an exceptional experience, imbued with the French art of living that is so highly prized internationally. With Jean Thibault de Beauregard as Restaurant Manager and Alessandro as Head of Sommellerie, I think we have brought together exceptional talents that make Grand-Hôtel du Cap-Ferrat a truly great culinary destination.”