Matteo Pascucci

Four Seasons Tenure 

• Since 2022 
• First Four Seasons Assignment: Four Seasons Hotel George V, Paris: Assistant Sommelier, Le George

Employment History

• Enoteca Pinchiorri, Florence; L'Épicure, Le Bristol Paris; Le George, Four Seasons Hotel George V, Paris 

Birthplace

• Foligno, Umbria, Italy

Languages

• Italian, French, English

Born in Foligno, in Umbria, a land of olive groves and powerful red wines nestled at the foot of the Apennines, Matteo Pascucci grew up to the rhythm of the family harvest. His grandfather, a mezzadro by tradition, sold his grapes to the region's estates, and every summer the young Matteo took part in the harvest, crafting a few bottles alongside his family. That ritual quietly shaped a lasting sensitivity to wines of terroir, a way of listening to a place before tasting it.

After studying science, it was at 22, through contact with a former Michelin-starred chef, that Matteo discovered the world of the dining room and let his passion for wine take hold. He joined Enoteca Pinchiorri in Florence, a three-Michelin-star establishment whose cellar holds one of the finest collections of French wines in Italy, where he spent five years, rising from commis de salle to chef de rang. It was within those walls that his curiosity for the world's great wines awakened, French, but also German, Argentine and Californian, an openness that would go on to shape his outlook. It was there too that, one evening, Éric Beaumard, then an emblematic figure of world sommellerie, came to dine: the excitement that ran through the whole team at the news of his presence left a lasting mark, quietly charting, though he did not know it yet, the course of an entire career.

Driven by the desire to discover French vineyards more closely, Matteo moved to Paris in 2022, at 28, joining the triple-Michelin-starred L'Épicure at Le Bristol. The beginnings were demanding, a new language, a new city, an entirely new world, but rigor and passion prevailed. Nine months later, he reconnected with his Italian roots by joining Le George at Four Seasons Hotel George V, Paris as Assistant Sommelier.

In 2026, Matteo Pascucci was promoted to Head Sommelier of Le George, inheriting an exceptional cellar: a list of 12,000 Italian labels, unique in the capital, celebrating both the peninsula's landmark estates and its most confidential artisan winemakers. Alongside chef Simone Zanoni, Matteo intends to carry forward what makes Le George's identity so distinctive, a sommellerie where excellence never comes at the expense of authenticity, driven by genuine curiosity and a sincere desire to move and surprise every guest.