Jérémy Berthon has been promoted to Manager of the Eden-Roc Restaurant and Louroc restaurant at Hôtel du Cap-Eden-Roc

A qualified Sommelier, Berthon began his career in 2010 with a sommelier internship at the prestigious three-star Michelin restaurant, Le Louis XV in Monaco. Between 2011 and 2014, he furthered his training and career as a Sommelier in renowned establishments such as Château de la Messardière and Cheval Blanc Courchevel's restaurant, Le 1947. In 2015, Berthon progressed and became Head Sommelier of La Réserve Ramatuelle-Hotel and Spa, before joining the opening team of the Four Seasons Megève two years later as Assistant Head Sommelier. Berthon's passion for wine was passed on to him through encounters with Sébastien Labe, Head Sommelier at Cheval Blanc Courchevel; Damien Azemar, Head Sommelier at the Four Seasons Megève; and Pascal Bouchet, one of his teachers at the Lycée Hôtelier in Tain l'Hermitage, in which Berthon recalls: "They really shaped my career, these men know so much, and I was very fortunate to learn from them. Not only did they pass on their passion for wine and desire to share, but also the desire to work in the luxury sector, in the most beautiful palaces and restaurants in the world." Berthon began his career at the Hotel du Cap-Eden-Roc during the summer season of 2012 as a Sommelier, before being appointed Assistant to the Head Sommelier in 2017 and Head Sommelier of the iconic palace in 2018.