Wine Director

Karim Boulet ***********@*****************.***

Skype ID: karim.boulet

au.linkedin.com/in/karimboulet

Summary

Prestigiou s award-winnin g Wine Director with 8 years' experience in wine and restaurant management, and

over 20 years in food and beverage i ndustry. Began career at Restaurant Lasserr e 2* Micheli n in Pari s as

kitche n apprentice and progressed to Sommelier in one of world' s best restaurants, Osteria Francescana in

Modena, Italy. Certifie d Sommelier from t he Court of Maste r Sommeliers . Stron g c ommunicatio n a nd

i nterpersona l skill s i n e stablishin g p ositiv e r elationship s wit h g uest s and e mployee s i n multi-cultura l

e nvironments . P erform wit h hig h servic e standard s an d excellent sellin g t echniques.

Professional Value Offered

• Micheli n Star Sommelie r and Certified Sommelie r. (Court of Maste r Sommeliers)

• 2 & 3 Star Michelin, Relai s Gourmands, Grande s Table s du Monde, Privat e Island experience

• Beverage program management, food and wine pairing

• Ful l servic e restauran t and operations management

• Employee recruitment, t alen t development, l eadership/supervisor y expertise

• Pre - opening, service etiquette, and proven sales record

Accomplishments

• Best Awar d o f E xcellence ( Win e Spectator)

• Award of U nique Distinctio n ( Win e E nthusiast)

• Best Wine List & Dessert List (Crystal Beverag e Awards)

• Top Wine Restaurant (Zagat)

• Exclusive service around 12-to-16 course menu and ove r 1000 label wine l ist at Osteri a Francescan a

3* Michelin, ranked world's 3 rd best restaurant

• Built, organized, and maintained award winning wine l ist of ove r 7 00 l abels, a nd 1 0K b ottles

• Educate d and mentore d staf f members l eading to sommelier' s certification

Experience

Head Sommelier

Apri l 2 01 2 to Present

Ladera Resort 5* 4 Diamond Award – Soufriere, S ain t – L ucia, West Indies

• Organized and supervised team in preparation for ordering and service of wine, ensuring efficient

servic e and high standard s of custome r car e and that al l staf f ar e full y briefed on and understand menu

and offered appropriat e wines t o accompan y t hem.

• Reassesse d wine l is t an d r ebuil t e ntire program, ensurin g wine l ists' p erfect condition.

• Updated computer systems wit h new pricin g f or al l f ood and beverages.

• Collaborated wit h chef and cooks t o determine men u plan s for special events.

Restaurant Manager/ Head Sommelier

August 2 01 0 t o March 2012

Les Deux Magots Restaurant – The Pearl Island, D oh a, Qatar

• Oversaw and coordinated kitchen and dining room activities, such as food ordering, equipment

inventory, property maintenance, cas h revenues, a nd c ustome r service.

• Manage d wine list of 200 labels, supervised and supported sommelier, and other member s of beverage

operations team i n providing courteous and professiona l wine and beverag e service.

• Managed, opened, and closed 148-seat restaurant in multi-cultura l environment, including terrac e.

• Conducted classe s o n Frenc h cookin g t echnique s an d vocabulary.

• Directe d BOH an d FOH, s cheduling, t raining, an d a ssessments.

• Develope d an d maintained e xceptiona l custome r s ervic e standards, consistentl y maintained hig h

l evel s of cleanliness, organization, storage, and sanitation of food and beverage product s to ensure

quality.

• Performe d checkout s of servers and bartender s to ensur e accountabilit y f or al l t ickets.

• Buil t and purchased the entire beverage program.

Sommelier/ Cellar Master

January 2010 to J uly 2 010

Osteria Francescana (Massimo Bottura) 3* Michelin – Modena, Italy

• Fine-tune d service technique, displayin g exclusive servic e around 12-to-16 course menu and over

1000-label wine l ist .

• Manage d daily activitie s for maintenanc e and promotio n of wine collection.

• Monito red condition s of wine cellar, ensurin g optima l storage.

• Exemplified thoroug h knowledge of foods, beverages, management, servic e techniques, and guest

i nteractions in restaurant voted world's third best by Restaurant Magazine.

• Develope d and maintaine d exceptiona l custome r servic e standards.

Wine Director/ Restaurant Manager

January 2004 t o October 2 009

The Kitchen (Kimbal & Elon Musk, Hugo Matheson) – Boulder, Colorado

• Develope d and implemente d new servic e technique s toward s maximu m guest satisfactio n at minimum

o perating costs.

• Establis hed par level s for wine and wine relate d supplies, completin g requisition s to replenis hed

s hortag e of a dditional i tems n eede d f o r a nticipate d b usiness.

• Assiste d restauran t opening team.

• Motivated FOH and BOH personnel for high customer satisfaction.

• Performe d openin g and closing duties, calculatin g and distributing nightl y tip-outs, sending nightl y e -

mai l t o other managers.

• Assiste d sommelier s on staff, overseeing al l aspect s of wine program involvin g ordering, stocking,

c ellar r otation, storage, pricing, i nventor y an d cost, glasswar e s election, a nd maintenance.

• Sol d wine during service and maître d role. Private label with David O’ Reilly, Bob Andrake and

Giorgio Rivetti.

Head Waiter

February 2002 t o Decembe r 2 003

Mateo Restaurant – Boulder, Colorado

• Exhibited thoroug h knowledge of foods, beverages, management servic e techniques, and guest

i nteractions.

• Explained menu and wines to clientele.

• Trained new FOH employees, and assisted with weekl y wine class organized by co/Owner Master

Sommelie r Brett Zimmerman and Frasca Food & Wine Owner Master Sommelier Bobby Stuckey.

Captain/ Assistant Sommelier

Decembe r 199 9 t o December 2001

Le Relais de Margaux Hôtel/ Resort & Spa 4*Luxe – Margaux, France

• Manage d s ectio n w it h h el p o f c ommi s d e s alle.

• Described men u a n d c heese s i n F renc h a n d E nglish.

• Set up of banquet s for up to 400 guests.

• Participate d in Cru Bourgeoi s Competitio n i n Margaux, collaborate d wit h Maitr e D' and Sommelier,

dealing wit h local an d i nternationa l clientele, i ncludin g ciga r s ervice.

Wine Region Touring

Augus t 1 99 9 t o October 1999

Chateau Margaux – Margaux, France

• Visited several Chateaux in Medoc area.

• Studie d Bordelais.

Captain

May 1995 t o June 1999

Raoul's – New York City

• Organized and managed section withi n restaurant.

• Performed checkouts of servers and bartenders to ensure ticket accountability.

Chef Tournant/ First Cook

April 1993 t o May 1995

Raoul's – New York City

• Creat ed new dishes, and trained line cooks in every station, and prepared stations for servic e in

rotations.

• Scheduled and directed staf f in daily work assignment s to maximize productivity.

Kitchen Apprentice

Septembe r 1988 to J ul y 1 990

Restaurant Lasserre 2* Michelin – P ari s, France

• Completed apprenticeshi p in one of greates t Micheli n Star restaurant in Paris.

Education

Associate of Arts: Culinary Arts

E.P.M.T.T.H. – P ari s, France

• Studied Frenc h culinary Arts interlaced with Restaurant practice.

• Earned basic vocational certificat e in Culinary Management.

Level 2 Master Sommelier Certificate

Court of Master Sommeliers – N apa Valley, CA, USA

Affiliations

• Membe r of American Sommelie r Association; Guild of Sommeliers; Association de la Sommellerie

I nternationale.

Languages

• Bilingua l in Frenc h and English

Military Experience

Paratrooper

February 1991 to January 1993

9 eme RCP – P amier s, Ariege, France

• Volunteered to serve in Paratrooper Regiment Commando Unit overseas.

• Member of Rapid Action Force.

• Decorated as Bronze Medalist.

Additional Information

• Studied Theatre at Herbert Berghoff Studio in New York City

• Airplan e J umping

• Date of Birth: 11/07/1972

• Nationality: French

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