On January 30th from 10 am to 4 pm, at the Chateau de Ferrières.register
Vincent Féron, is initially a holder of a degree in Pharmacy from Chatenay-Malabry university, during which he was the president of the enology society « Effervescence ». He gradually developed an interest in the hotel-restaurant sector and decided to pursue a vocational certificate as Sommelier.
This vocational degree won him a professional opportunity at Saint-Emilion where he participated in the harvest and the vinification of the vintage year 2006, and later on, at Crillon hotel where he deepened his knowledge for a few months alongside David Bireau and Antoine Petrus at « Les Ambassadeurs » restaurant.
After obtaining his Sommelier diploma, he joined the kitchen staff at « Le Cinq » restaurant at George V hotel in Paris where he assumed the Sommelier role for two years under the supervision of Eric Beaumard (winner of the silver medal at the World’s Best Sommelier 1998) and Enrico Bernardo (laureate of World’s Best Sommelier 2004).
Following these positions, he started teaching at Lycée Albert de Mun, Paris 7th in 2009, where he taught restaurant and sommelier subjects during 3 years.
When the project of moving to Hong Kong started taking shape, he left Lycée Albert and joined “Etablissements Vinicoles de France” as a sales manager at Cave Vaneau, with the aim of preparing for this upcoming Asian move. He stayed in this position during one year before settling in Hong Kong in 2013. He took part in the opening of boutique Winebeast in the heart of Hong Kong, and one year later in the opening of the restaurant Le Bistro Winebeast.
Since his return to France in 2015, he has been undertaking various roles as an independent sommelier: wine events in collaboration with wine & tourism professionals and enthusiasts. He is also a teacher at Ferrieres, Cordon Bleu Paris, and EIML (Ecole Internationale du Marketing du Luxe).