Last Updated on August 9, 2024
Meet Julie and Matthias Cattelin, two individuals whose career paths have been shaped by their exceptional experiences working in numerous Michelin-starred restaurants around the globe. Both have honed their skills in these high-pressure, incredible kitchens – establishments renowned for their unparalleled quality and service excellence. Their journeys have not been merely about carving out stellar careers, but rather, have revolved around a relentless pursuit of knowledge, mastery, and the art of hospitality.
Julie, a seasoned front-of-house manager, has served guests in the grand dining rooms of Paris, the star-studded eateries of San Francisco, and the pristine beach-facing terraces of Corsica. Matthias, a passionate sommelier, has paired world-class wines with exquisite meals from the bustling fine-dining restaurants of Nancy to the tranquil vales of England and the fast-paced, high-stakes environment of a three Michelin-starred restaurant in San Francisco.
Each with their unique career trajectories, Julie and Matthias have gathered invaluable experience along their culinary journeys. Their intertwined narratives demonstrate a profound understanding of not only their specific roles but of the intricate tapestry of service excellence that Michelin-starred establishments worldwide strive to achieve. Let’s delve into their journeys, explore their experiences, and discover the world of Michelin-starred restaurants through their eyes.
The first step to success
Exploring Julie Cattelin’s bustling career in the hospitality industry reveals a story bursting with passion, dedication, and a tireless pursuit of perfection. From a young age, Julie envisioned herself carving a niche in hospitality, a dream she diligently pursued through comprehensive hospitality training.
Julie’s first foray into the world of Michelin-starred establishments was as a trainee. She reminisces, “For my first experience in a Michelin star, I was a trainee. It was a lot of information at first, but that’s to be expected as every restaurant operates differently. Despite my initial exhaustion, the experience was an exhilarating and unforgettable one.
Despite the fervor, Julie was only seventeen, away from home for the first time, and the challenges she faced were as abundant as the aspirations she harbored. Nonetheless, her experiences in the Michelin-starred Chateau de Beaulieu and La Tour d’Argent fortified her passion for the industry, igniting a flame that fuels her to this day.
Each subsequent step in her pathway fortified Julie’s proficiency. Her relentless pursuit of excellence is reflected in her stints at stellar establishments around the globe including the Palm Beach Hotel Restaurant, Gravetye Manor, La tour d’Argent Tokyo, Quince, and Domaine de Murtoli. The skills and knowledge she acquired from these world-renowned dining rooms expanded with every fresh opportunity.
Julie’s journey is a vivid illustration of the power of perseverance. Every stop on her journey, every Michelin-starred kitchen she graced, has only compounded her desire to deliver exceptional service while continually refining her skills.
Reflecting on a pinnacle moment in her career, Julie shares, “It was a privilege to be in charge of the entire front of house team at La Maison dans le Parc, a one Michelin star establishment in Nancy. It was very intense, and I was so enthusiastic every day to go to work and be at 100%.”
Indeed, the story of Julie Cattelin isn’t one of overnight success. It’s a testament to the truth that genuine commitment, paired with an unwavering passion for the craft, is the recipe to success in this industry.
Working against challenging situations
Julie’s journey through fine dining establishments began with early training at France’s 2-Michelin-starred Chateau de Beaulieu. Here, she was introduced to the refined, exquisite service characteristic of such highly regarded establishments. In the midst of grandeur and an experienced team, Julie honed her service skills, learning the nuances of the French hospitality tradition while maneuvering through cheese carts and masterfully handling daunting tasks like carving and serving mignardises.
In Paris’ celebrated La Tour d’Argent, Julie’s devotion to the art of fine dining was solidified. The precision, the dedication to flambage, the theater of food – all these elements imprinted upon Julie the high standards of service she maintains today.
Her quote, “The key difference between a casual and a fine-dining restaurant lies in the level of service. In a casual restaurant, staff might not have ample time to interact with guests due to the faster pace and often larger volume of patrons. On the other hand, fine dining establishments offer a more leisurely experience where servers can spend more time with guests, engaging in conversation and forming connections. This personal touch greatly enhances the overall dining experience,” beautifully encapsulates Julie’s understanding of the fine dining experience.
At both Chateau de Beaulieu and La Tour d’Argent, Julie observed and experienced the meticulous attention to detail and dedication to superior hospitality that distinguishes Michelin-starred restaurants. In these spaces, she found an environment that challenged her to elevate her skills and deepened her knowledge in fine dining service. This was a realization of her dream, to be a part of an industry that is about creating unforgettable experiences – from the atmosphere and personalized service to the exquisite art of storytelling through food.
Throughout her career, Julie’s positions in eminent establishments underlined the importance of mastering every aspect of her craft and continuously improving. Experience in multiple Michelin-starred restaurants across diverse cultures consistently underscored the importance of a personalized, guest-centric approach in the realm of fine dining. Today, Julie applies these lessons, expressing her vision of fine dining through every interaction, continually aspiring to exceed guest expectations and create experiences they will remember forever.
Global influence and exposure
Our story transitions into the gastronomic journey of Matthias Cattelin, whose early seeds of love for the culinary world were sown at his grandparents’ butcher shop. This early exposure marked the beginning of Matthias’ heartfelt connection to the world of hospitality and wine. His commitment to his craft has led him through rigorous training, further education, and numerous internships. He has left no stone unturned in his quest to upgrade his knowledge and skills in his beloved field of wine and hospitality.
Matthias’ journey took him to various parts of the globe, from France to the Netherlands to England and beyond. Each Michelin-starred establishment in various countries enriched his learning and experience, shaping his well-rounded perspective on wine, service, and guest relations. From his initial stage at Noble Hotel in the Netherlands to the one Michelin star restaurants like the Chester Grosvenor in England, Gravetye Manor, La Tour D’Argent in Tokyo, and Quince restaurant in San Francisco, each establishment broadened his horizon, tested his skills, and fired his passion for excellence.
Adaptability and perseverance have been constant themes in Matthias’ career – whether he was starting as a commis sommelier in Le Club Cavaliere & Spa in France, as assistant head sommelier in Gravetye Manor in the UK, or as the Head Sommelier at La Maison dans le Parc in France. His relentless pursuit of knowledge and passion for his profession took him through the ranks to manage and teach his team, refining his expertise, and passing on his wisdom.
In his words, “Working in different countries is a big advantage for us because we learn the culture and we know what a Japanese guest will look for compared to a French guest or an English guest,” says Matthias.
His professional journey is punctuated by relentless learning and adaptation – molding his skills to resonate with various cultural preferences, guest expectations, and service styles. Yet, the one constant that remains is his unchanging goal – delivering a memorable gastronomic experience to his guests with Michelin-worthy precision and dedication.
Key elements of fine dining
Matthias Cattelin’s illustrious journey in the domain of sommeliership is truly commendable. His experiences in noble quarters such as the Noble Hotel in the Netherlands, Pebble Beach in the South West of England, and L’Oasis in the South of France, each of which being distinguished Michelin-starred establishments, have significantly shaped Matthias’s understanding and mastery of the wine world. Such experiences have not only enriched his proficiency but have paved the way for Matthias to rise through the ranks and ultimately hold the revered title of Head Sommelier.
In his initial years, Matthias attentively observed and reveled in the delicate art of hospitality at the Noble Hotel. His curiosity for wines was further stoked at Pebble Beach, which allowed him to delve deeper into hands-on responsibilities as a commis. However, it was L’Oasis, his first stint as a sommelier, that truly honed his skills and set him on a determined path toward expertise. Here, he obtained precious knowledge from some of the best sommelier minds, wrapped in the ambiance of one of the south of France’s most beautiful wine cellars.
Progressing in his career, Matthias’s move to Gravetye Manor in East Grinstead, and subsequent rise to Assistant Head Sommelier, transformed him into a mentor, passing on his knowledge to team members through weekly wine classes and tailor-made training sessions. Certainly, this nurturing of others and sharing of his intimate understanding of wines was a definitive aspect of his tenure at La Maison dans le Parc, as a Head Sommelier, where he successfully built a comprehensive wine program and cellar from the ground up.
Matthias explains his underlying philosophy best when he says, “Effective communication with guests and the team helps create a comfort zone, fostering a sense of familiarity akin to friendship. When we carry out our roles correctly, the greatest reward is seeing our guests return, a testament to their satisfaction with our service. To achieve this, we need to be unified. Indeed, we become like a family, as we spend more time at work than we do at home.
This mindset underscores Matthias’s success and his commitment to enhancing the experience of each patron, building a captivating ambience where fine dining merges seamlessly with exceptional wines.
From interns to leaders
Julie Cattelin quickly set herself apart in the elite world of hospitality following her academic endeavors. One of her earliest professional experiences was at the Palm Beach Hotel Restaurant where she held the role of Captain for a 1 Michelin star restaurant in Corsica for over a year. Demonstrating her leadership skills, Julie oversaw the front-of-house team and service in this coastal hotspot.
As she succinctly puts it, “Having a comprehensive understanding of all aspects of service is essential. You can’t just graduate and immediately become a restaurant manager; it’s crucial to understand all the positions involved in running a restaurant. This in-depth knowledge provides the foundation for effective learning and management.”
With a passion to continually elevate her skills, Julie moved to the Gravetye Manor in the UK, a 1 Michelin-starred establishment. Her journey at the manor encapsulated multiple roles, from runner to head waitress, exemplifying her adaptability and versatility. The environment also presented her with opportunities for growth as it was here that she undertook her WSET (Wine & Spirit Education Trust) levels 1 and 2 to expand her wine expertise.
Following her tenure in the UK, Julie’s career took an international turn. She seized an opportunity at La Tour D’Argent in Tokyo, a 1 Michelin-starred restaurant, helping them refine their service while immersing herself in the Japanese culture and culinary scene. This stage, as she called it, was a fusion of cuisines – the traditional French service merged with Japanese elements produced a surprising culinary experience for the guests.
Her Michelin-starred journey didn’t stop there; moving across the Pacific, she made her way to the 3 Michelin-starred Quince restaurant in San Francisco. Working in a massive operation like Quince was a revelation, allowing her to witness the coordination required to run multiple culinary establishments simultaneously.
Julie Cattelin’s diverse and packed professional journey is a testament to her continuous quest for mastery in her field. Her mantra firmly rooted in gradual transition and comprehensive understanding has held her steady on her path. The breadth of her experience and lessons learned echo poignantly in her own words “… it has taken us years to achieve this, and the transition has been transformative. Understanding each step of the service has been crucial in successfully managing teams and executing operations, no matter how diverse.”
Transforming dining experiences into lasting memories
Matthias Cattelin’s journey from stage work to leading sommelier in Michelin-starred establishments across the globe has certainly been impressive. His career milestones are numerous and establish him as a seasoned professional who has spent years steeping himself in wine culture and hospitality.
Notably, his tenure at Gravetye Manor in the UK served as a significant career opportunity. During this time, he was promoted to assistant head sommelier, taking on responsibilities such as managing the team, overseeing the wine service and conducting regular wine tastings to cultivate a well-informed team. Matthias goes on to earn his WSET 3 certification and became a Certified Court of Master here. This position, coupled with his educational accomplishments, lent a depth of knowledge and credibility to his developing career as a sommelier.
Matthew’s international ventures were equally enriching. Notably, while at La Tour D’Argent in Tokyo, Matthias immersed himself in Japanese culture. Here, he had the opportunity to introduce French service traditions to the restaurant, open and try unique wines, and explore whisky and sake distilleries. As he attests, this gave him a broader understanding of global wine culture and unique service traditions.
A notable career highlight was at Domaine de Murtoli in Corsica, providing a unique challenge of managing wine programming for three separate restaurants, honing his ability to adapt and innovate.
Matthias reflects on these experiences: “For instance, in England, we worked at a Manor with a beautiful garden. We enhanced our guests’ dining experience by offering them a stroll in the garden after lunch, allowing them to see the vegetables they had just consumed. This unique touch created an intimate connection between our guests and their food, elevating their overall experience.”
He also vividly remembers his time in Tokyo: “At La Tour D’Argent, when you order a duck, you receive a postcard that not only features a beautiful picture of your duck but also includes specific details like its number. This unique touch enhances the dining experience and creates a lasting memento of your meal.”
Matthias Cattelin believes in enriching dining experiences with personal touches, such as a piece of cake guests can enjoy the next morning, thus creating lasting memories. His outstanding career has been defined by such attention to detail along with his unwavering dedication to learning and improving in his industry.
Tips for aspiring professionals
In the heart of the COVID-19 pandemic, the threads of Julie and Matthias Cattelin’s journeys intertwined. Both found themselves destined for Domaine de Murtoli, a sprawling Corsican estate with three distinct restaurants. This gave Matthias the perfect opportunity to expand his knowledge of Corsican wines, while Julie was able to exercise her service skills in an undeniable Corsican ambience. The experience was unique in its blend of casual beachside dining and strict standards of a Michelin star establishment.
Following their enriching tenure at Domaine de Murtoli, the Cattelins moved on to La Maison dans le Parc in Nancy. Wrought with the challenges of picking business up after the pandemic, the restaurant was a phoenix yet to rise from the ashes. Julie and Matthias poured their collective experience from renowned Michelin establishments into this new venture. As the service manager, Julie oversaw the administration, staff training, and guest experience. Simultaneously, Matthias, serving as the Head Sommelier, masterfully reshaped the restaurant’s entire wine program, from sourcing to pairing. Echoing their profound dedication to their craft, La Maison dans le Parc received a Michelin star just 8 months later, a testament to the exceptional service and culinary excellence they delivered.
Reflecting on their journey, Matthias shares, “Never give up. If you are passionate, you can easily grow in the hospitality industry. Working in a fine dining restaurant isn’t just a job; it’s a real career. Like every other job, take your time to progress and gain as many skills as possible. Experience every position in a restaurant. Of course, this requires a different lifestyle, but a lot of things have changed in the industry after the pandemic. Businesses are evolving and can be more flexible, which has opened up new opportunities.”
In the winds of rapid change, Julie and Matthias have latched onto the essence of the dining experience. Their unwavering dedication to their art, reinforced by their years of experience and knowledge, is a precious beacon of light to the evolving world of fine dining.
Memorable wine, food, and experiences.
While Julie and Matthias Cattelin are no strangers to the world of Michelin-starred service, what stands out is their unwavering commitment to impart knowledge, ensuring the torch of excellence continues to light the path for future generations in the hospitality industry.
Julie’s focus throughout her career has been to bring her expertise in service and cheese training to her teams. At establishments like Gravetye Manor and La Maison dans le Parc, she played a pivotal role in coaching her service team, bringing practical training directly to their doorsteps. Similarly, Matthias has poured his expansive knowledge into creating extensive wine education courses, designed to foster a greater understanding of world-class wine service.
Their contributions extend beyond their immediate workplaces as they dedicate their time to nurturing the future leaders of hospitality. Both have served on examination boards, nurturing the talent of young hospitality students and providing guidance and support during hospitality competitions in France. Their dedication to creating a well-rounded workforce in the industry is evident.
Matthias’ shared his passion for wine, remembering a memorable pairing he once had. “As a Champagne lover,” he recalls, “one of the most interesting pairings I had was a rose de saignee cuvée ‘Seve’ 2014 from Olivier Horiot with Venison, seasoned kale, and blueberry jus. The Champagne brought so much complexity and delicious dark fruits flavor profile. The bubbles were excellent and elevated the dish.”
Matthias and Julie’s mission of sharing their expertise with their professional community does not stop at their individual roles. Their tradition of dining at two different restaurants per week offers them an opportunity to continuously learn from their peers, creating a loop of exponential professional growth within the industry. One such memorable experience was at the Michelin-starred State Bird Provisions in San Francisco, where they enjoyed a unique service style.
In these ways, Julie and Matthias’ contributions to the industry go beyond merely working in acclaimed establishments. Their commitment to inspiring, training, and enriching those around them truly demonstrates their dedication to the art of hospitality.
