Franck Moreau

Master Sommelier

Born in a small village in southern France, Franck grew up in the Beaujolais, surrounded by vineyards and watching winemakers go about their craft. He then undertook four years of hospitality training in Macon, and various specialised wine courses in Dijon before moving on to the two Michelin-starred La Rotonde near Lyon, France. At the age of 21, Franck relocated to Paris as a Commis Sommelier at the highly esteemed La Tour D’Argent, famous for its cellar of over 500,000 wines.

In 2001 Franck moved to London as Assistant Sommelier at Gordon Ramsay at Claridges. Just one year later accepted Marcus Waring at The Savoy Grill’s offer to become its new Head Sommelier. Both Restaurants gained Michelin stars within twelve months of opening.

In September of 2004, he commenced work as Head Sommelier for Pier Restaurant in Sydney, and in October 2005, he joined Merivale as Group Sommelier.

In November 2009, Franck took second place at the prestigious Association de la Sommellerie Internationale (ASI) Competition in Osaka, Japan. Franck also represented Australia at the World’s Best Sommelier Competition - also known as 'The Sommelier Olympics'-  in Santiago, Chile in April 2010.  After taking on 54 candidates from 51 countries, he finished among the top twelve sommeliers in the world. He was also named Sommelier of the Year in the SMH Good Food Guide 2010 and was awarded the title of Gourmet Traveller Sommelier of the Year in 2011. In the same year, he also became the first Australian, awarded in Australia, to join an elite worldwide group of 236 Master Sommeliers - the highest internationally recognised title for his profession. In 2012 Franck was awarded the title of “Best Sommelier Asia” and in 2013 was ranked amongst the top 7 Sommeliers in the World.

Franck has been instrumental in facilitating the Court of Master Sommeliers programme in Australia and is a qualified WSET educator. In 2014 Franck established the Sydney Burgundy Celebration and in the same year he was inducted into the Chevalier du Tastevin. Through his title of Group Sommelier with Merivale, he is now responsible for the wine program at over 18 venues with oversight for 30 wine lists.

Awards and Qualifications

  • 2009: Ranked 2nd in the Asia Pacific region during the prestigious Association de la Sommellerie Internationale (ASI) Competition in Osaka, Japan
  • 2010: Ranked as one of the top 12 sommeliers in the world at the World's Best Sommelier Competition in Santiago, Chile
  • 2010: Awarded The Sydney Morning Herald Good Food Guide Sommelier of the Year
  • 2011: Awarded Gourmet Traveller Sommelier of the Year
  • 2011: Won The Best Sommelier of Australia competition
  • 2011: Achieved the title of 'Master Sommelier'
  • 2012: Won The Best Sommelier of Asia-Oceania Competition in South Korea, organised by Association de la Sommellerie Internationale (ASI)
  • 2013: Achieved number 7 in the world at the Meilleur Sommelier du Monde competition (World's Best Sommelier Competition) in Tokyo
  • 2014 & 2015: Inducted into the ‘Hall of Fame’ from WINE Gourmet Traveller for his outstanding contribution to the wine industry
  • 2014: Qualifies as WSET Educator Levels 1, 2 and 3
  • 2014: Inducted into the Chevalier du Tastevin