Franck Moreau was born in France in Macon, South Burgundy. He grew up watching winemakers in the Beaujolais, and was surrounded by vineyards.
He undertook four years of hospitality training in Macon, and completed various specialised wine courses in Dijon.
Since the age of 16, Franck has worked as a trainee in various Michelin starred restaurants in both France and England, including Chewton Glenn in New Milton, England and Café Royal in Evian, France.
Franck commenced full time work at the two Michelin starred La Rotonde near Lyon, France. At the age of 21, Franck relocated to Paris to commence work as a Commis Sommelier at the highly esteemed La Tour D'Argent, famous for its cellar of over 500,000 wines.
After 18 months he moved to London where he quickly found work as Assistant Sommelier at Gordon Ramsay at Claridges. 12 Months later, he was offered and accepted the position of Head Sommelier at the newly acquired Marcus Waring at The Savoy Grill, also part of The Gordon Ramsay Group. Both of the above restaurants gained Michelin stars within 12 months of opening.
Franck has subsequently undertaken extensive travel to improve his knowledge of wines. He has travelled repeatedly to Germany and Italy, and also spent 4 months travelling throughout Chile, Argentina, USA and New Zealand visiting vineyards and undertaking various tastings to continually expand his knowledge of both old and new world wines.
Franck's passion for wine also brought him all the way to Australia. In September of 2004, he commenced work as Head Sommelier for Pier Restaurant Sydney, and in October 2005, he joined The Merivale as Group Sommelier.
In July 2009 Franck was successful in passing the advanced certificate of the master sommelier program in London, making him eligible to sit for the final qualification next year, which he is currently preparing for.
In November 2009, Franck was awarded second place at the prestigious Association de la Sommellerie Internationale (ASI), the first competition for the Best Sommelier of Asia-Oceania competition in Osaka, Japan.
Franck also went to represent Australia to compete at the meilleur sommelier du monde competition (World's Best Sommelier Competition) held in Santiago, Chile in April 2010. The event is considered to be the sommelier Olympics and was organised by A.S.I (Association de la Sommellerie Internationale). He competed between 54 candidates from 51 countries. After four days of competition, he was named as one of the top 12 sommeliers in the world.
That same year he was awarded Sommelier of the Year by the SMH Good Food Guide and in 2011 by Gourmet Traveller.
Franck Moreau travels from New South Wales
"Sandra and Lauren were fantastic and very accommodating to our requests. They offered great advice and responded very quickly to all my questions."
International College of Management - Sydney
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