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Born and raised in Paris, Paul discovered his passion for wine by chance during a gap year, working as a bartender in a small London restaurant. With over 3,200 wines on the list, it quickly became an unexpected playground where curiosity turned into a calling.
He went on to spend seven years in London, training under industry heavyweights such as Michel Roux at Le Gavroche while earning his Diploma in Wine and Spirits. Drawn by new opportunities, Paul eventually traded the energy of London for the sunshine of Sydney.
In 2013, he joined Master Sommelier Franck Moreau at Merivale, contributing to acclaimed venues as a sommelier in Felix, Mr. Wong then est. before leading wine programs across several eastern Sydney venues. Paul has built a reputation as a strategic beverage professional, known for driving revenue growth, developing high-performing teams, and curating award-winning wine lists.
In 2020, Paul founded The Wine Tip, bringing his expertise beyond the restaurant floor to a wider audience. Driven by a passion for sharing knowledge, the business has since helped numerous venues refine their wine programs and achieve strong financial results.
Clients including Smore, Encasa, Annata, Queens St Eatery, Shellhouse, Coogee Wine Room, Sydney Wine Centre, Naked Wines, Vintage House and Spirits, The Gidley, and Merivale have all trusted The Wine Tip to elevate their offering.
