Jonathan comes from Reims in northern France and trained at the catering school in Soissons. His professional career began at Thornbury Castle in Gloucestershire where he stayed for eight years, working his way up to become restaurant manager/sommelier and achieving an Award of Excellence in 2001 by Wine Spectator magazine for one of the most outstanding wine lists in England.

Between 2002 and 2004 Jonathan worked as restaurant and duty manager at Summer Lodge Hotel in Dorset and as restaurant manager at the Royal Crescent Hotel in Bath, both three AA rosette hotels. In 2004, he developed his wine career as sales manager at Berkmann Wine Cellars in Devon and Great Western Wines in London.

Jonathan joined Quaglino’s in 2008 as head sommelier and in September 2011, he combined this role with that of assistant manager to the restaurant.

“My idea of a great wine list lies in the sourcing,” he says. “A great wine has got to be typical of its appellation, the traditional winemaking of that region and respectful of the environment. I think the wine list must reflect, as much as possible, the restaurant’s cuisine, seasonality and most of all offer the best value for money. Personally, I am partial to Rieslings, Bordeaux and fortified wines. I love all good wines wherever they’re from, but will always choose Champagne over anything.”