Riccardo MOLFETTA

Head sommelier : 1 restaurant Before becoming head sommelier at La Table di Mà, a 3-toque restaurant in Lumio, Riccardo Molfetta trained in a number of countries.

Presentation

"Sommellerie is almost a world apart, a world of discovery," smiles Riccardo Molfetta. Fascinated by the world of wine from an early age, this Italian born in the Puglia region of Italy initially opted for a career in room service. When he wasn't training at school, he worked at the Club Hotel Ancora Stintino and the Imperial Sport Hotel Pesaro.

After a few months at the Relais & Châteaux Gallia Palace in Tuscany, the young man decided to move to the UK. He headed for Bath, in the south of England, to join the Relais & Châteaux Royal Crescent team. "It wasthere that I first fell in love with a wine. I still remember it was a white wine from Burgundy..." he rec alls.

In 2013, Riccardo Molfetta flew to the United States to join the White Barn Inn in Kennebunkport, Maine. Alongside his work, he studied sommellerie at the Court of Master Sommeliers. Four years after his arrival, he hit the road again, this time to Australia. "I wanted to go even further and go to this beautiful wine country," he says, landing a job at Jonah's Restaurant and Boutique Hotel and rising to the rank of head sommelier a year later. He returned to Europe in 2020, this time to France, where he spent seven months at the prestigious Côte Saint-Jacques in Burgundy.

Riccardo Molfetta was 30 when he became head sommelier at La Table di Mà, in Lumio (Corsica). Since then, he has continued his training, particularly in vine pruning, and has no intention of stopping there...

I.B.