Vincent GARDARIN
Chef de service : 1 restaurant Head sommelier : 1 restaurant At Origines, sommelier and room manager Vincent Gardarin oversees a 1,500-strong cellar and a refined gastronomic experience, combining technique and conviviality.
Presentation
Born into a family with farming and traditional catering roots, Vincent Gardarin has long dreamed of becoming the manager of a prestigious restaurant. as a student at the Lycée Hôtelier in Chamalières, he obtained a Bac Pro, a BTS in hotel and catering management and an additional qualification in sommellerie.
A rise at the Bristol
"After six years with the establishment, I had the nerve to ask the management to help me land a job with a fine establishment. I could hardly have hoped for more when I joined Le Bristol in 2017". He rose through the ranks, from commis sommelier to assistant to Bernard Neveu, before deciding to return to Auvergne to join Adrien Descouls at Origines.
Building an exceptional cellar at Origines
In 2022, Vincent took charge of Origines' dining room and sommellerie, and oversaw the creation of a 1,500-strongcellar . "I accompanied all these changes while building, almost from scratch, a new cellar. Of the 250 references at the time, I only kept around thirty".
Father of two and married to pastry chefAmélie Metex, Vincent is also overseeing the opening of a new wine bistro and the relocation of Basalt. basalte, Adrien Descouls' bistro , which will reopen in Issoire, confirming his key role in local gastronomic development.
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