Sommelier of the Year 2027: Paz Levinson Named by Gault&Millau

The head sommelier for the Pic Group’s restaurants, Paz Levinson, was awarded the title of Sommelier of the Year 2027 on Monday, November 9, during the 2026 Gault&Millau gala at the Carrousel du Louvre, by Noémie Meyer Ferré, director of Sainte Joie. Also nominated for the same award were: Florian Guilloteau ofL’Espadon at the Ritz Paris, Dominique Viala of Domaine de Clairefontaine in Chonas-l’Amballan, and Julien Teyssandier ofAuberge du Vieux Puits in Fontjoncouse.

“Thank you very much, and congratulations also to my colleagues, who are extraordinary. And I must thank Anne-Sophie Pic because she provides us with such a wonderful environment. It’s a tremendous pleasure to honor all the winemakers from France and around the world. Thank you to my teams as well,” said the winner, with a smile on her face.

From Argentina to Anne-Sophie Pic’s Tables

Nothing predestined Paz Levinson for a career in wine. Born in 1978 in Bariloche, Patagonia, she had originally planned to become a literature teacher. It was ultimately while working in the dining room, alongside her studies in Buenos Aires, that she discovered and developed her passion for wine. Starting as an assistant sommelier at a restaurant in the Argentine capital, she quickly rose to become the head sommelier. Her talent was soon recognized with a string of awards: Best Sommelier in Argentina in 2010 and 2014, Best Sommelier in the Americas in 2015, and fourth place in the World’s Best Sommelier competition in 2016.

Now based in France, she continued her career at La Ferme Saint-Simon, L’Épicure at the Bristol, and then at Virtus, all in Paris. In March 2018, Anne-Sophie Pic appointed her to lead the sommelier team for her group. As the first woman to hold this position, Paz Levinson has since overseen the wine lists for the chef’s restaurants, from Maison Pic (4 toques) in Valence to the group’s other locations, both in France and abroad. Her belief: a sommelier must be an expert in all beverages. This approach to food and beverage pairings thus extends to sake, tea, coffee, cocktails, and non-alcoholic creations.