Sandie LING

Chef de service : 1 restaurant

Presentation

"Originally, I was in sales of goods and management services," explains Sandie Ling. It was during her bachelor's degree in marketing and communications that she discovered a real interest in catering. As the daughter of a Chinese caterer, she was already familiar with this world. And it was during her studies that she came to work for the Les Restaurants Alsaciens group. " I was in charge of assisting sommelier Gilbert Mestrallet in writing the book Au Crocodile " , she explains. It was on this occasion that she met chef Ludovic Kientz, her future partner. " His plan was to open a restaurant. As I already had experience in the kitchen, I could have gone with him, but I didn't want to be the boss's wife and lose all my years of business experience ", she confides.

It was then that a change of direction took place. After an internship at the Le Théâtre du Vin winery in Geispolsheim, Sandie Ling took a complementary diploma in sommellerie in 2017, as well as a BEP. She was then trained by MOF service and table arts Antoine Woerlé and Chantal Wittmann. She then completed an internship in Laguiole, with Michel and Sébastien Bras, alongside sommelier Sergio Calderon.

Since 2018, the sommelier and maître d'hôtel has been officiating at her hotel-restaurant Au Gourmet, in Drusenheim. "We wanted an establishment with a hotel so that customers could enjoy the food as well as the wine," she says. In the kitchen: her husband, Ludovic Kientz, is awarded Jeune Talent Gault&Millau Grand Est 2020. Sandie Ling receives the Jeune Talent en Salle Grand Est 2023 award.

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