Damien Thomine
Head Sommelier
37 years old
Driving License
Perth (6004) Australia (Western Australia)
Unemployed
Available
French Nationality, Permanent Resident
Pleasant, smiling, helpful, friendly, generous, perfectionist, organise, team spirit, just waiting to learn and deepen my knowledge and to share my knowledge.
Pleasant, smiling, helpful, friendly, generous, perfectionist, organise, team spirit, just waiting to learn and deepen my knowledge and to share my knowledge.
Head Sommelier
Print Hall
August 2016
to April 2018
- In charge of all beverages purchases for the 3 different venues.
- Elaborate different wine list according to the venue
- Creation of a new stocktake system to be more efficient
- Food & Wine Pairing
- Training Staff ( Wine, Spirits, Tasting )
Company website
Sommelier
Print Hall
June 2015
to July 2016
Full-time
Perth
Australia - Western Australia
- Assist in the elaboration of the Wine list
- Ordering
- Stocktake
- Food and wine pairing
Company website
Junior Sommelier
Rockpool Bar and Grill Perth
December 2014
to June 2015
Perth
Australia - Western Australia
- Wine service
- Function
Company website
Waiter
Chez Olivier
September 2013
to January 2014
Full-time
Melbourne
Australia - Victoria
- Wine
Company website
Assistant Sommelier
Restaurant Spoon at Byblos
April 2012
to November 2012
Full-time
Saint-Tropez
France
- Stocktake.
- Food and wine pairing
- Manage and train commis & sommelier.
- Advise the customers and help them in their choices
Detailed Description
- Assistant sommelier at restaurant Spoon at Byblos.
Company Description
ESSENTIALLY FLAVOURED MEDITERRANEAN CUISINE
Alain Ducasse invites you to discover the taste of the French Riviera, in one of Saint-Tropez’ finest venues.
Inside the Byblos, Saint-Tropez’ mythical palace nestled to the side of Place des Lices, le Spoon at Byblos is set in a beautiful garden terrace shaded by venerable plane trees. The Mediterranean is centre -stage, displaying melodious accents evocative of the Riviera, of Italy but also Greece, Lebanon, Spain… The wine selection, eclectic and international is an invitation abroad. The staff, attentive and warm, contributes to make dining at Spoon at Byblos a delicious moment of gastronomic discovery in a casual chic atmosphere embodying all the charm of Saint-Tropez.
http://www.alain-ducasse.com/fr/restaurant/spoon-at-byblos
Alain Ducasse invites you to discover the taste of the French Riviera, in one of Saint-Tropez’ finest venues.
Inside the Byblos, Saint-Tropez’ mythical palace nestled to the side of Place des Lices, le Spoon at Byblos is set in a beautiful garden terrace shaded by venerable plane trees. The Mediterranean is centre -stage, displaying melodious accents evocative of the Riviera, of Italy but also Greece, Lebanon, Spain… The wine selection, eclectic and international is an invitation abroad. The staff, attentive and warm, contributes to make dining at Spoon at Byblos a delicious moment of gastronomic discovery in a casual chic atmosphere embodying all the charm of Saint-Tropez.
http://www.alain-ducasse.com/fr/restaurant/spoon-at-byblos
Company website
Assistant Sommelier
Restaurant Le belvedere
January 2011
to December 2011
Full-time
Porto vecchio
France
- The help in the development of the wine-list
- Stocktake
- Food and wine pairing
- Manage and train commis & sommelier.
- Advise the customers and help them in their choices
Detailed Description
- Assistant Sommelier
- Discovery of Corsican vineyard
Company website
Head Sommelier
Restaurant " La trattoria "
May 2010
to September 2010
Full-time
Monaco
France
- Manage and train the team
- The discovery of the Italian wines.
- Food and wine pairing with different journalists
Detailed Description
- Head sommelier
- Opening of the new restaurant "Trattoria" Alain Ducasse
Company Description
This Tuscan-inspired Italian restaurant overlooks the beautiful gardens at Jimmy’z and offers an uninterrupted view of the Mediterranean.
They evoke journeys, simplicity and sharing – whole roasted Sea Bass, courgettes and marinated peppers for two; the Brodetto of local fish – a copious, tasty fish soup – and the Scalopine Milanese, spinach and girolle mushrooms. On the salumeria board, you’ll find Coppa, Bresaola, and Cinta Senese and Culatello ham.
The buffet offers more than fifteen different types of antipasti and is a real pleasure for the senses – the colours, aromas and flavours all blend in perfect harmony. The selection includes Carpaccio of Sea Bass, pine nuts, olives and chives, Octopus with potatoes, marinated anchovies and grilled vegetables and Crostino with rabbit liver and aubergine ”caviar”.
Traditional recipes revisited
The restaurant also has a new take on the traditional pizzette, and offers its own versions of the Margarita, Napolitana and Focaccia di Recco …
The pasta bar is even more authentic! There is a selection of fresh and dried pasta, such as artichoke ravioli, Gnocchi with Trompette courgettes and Linguini with clams.
The desserts are an invitation to indulge, and are reinterpreted versions of the classics. Enjoy a panna cotta (caramel, chocolate or red berry fruits), a Tiramisu or a Cassata Siciliana, for one person or to share. The carrettino dei gelati, an old fashioned bicycle that pushes a red ice cream cooler decorated with silver bells, offers ice creams and multicoloured sorbets.
Fine wines and an original atmosphere
The wines are mainly from Italian grapes and are an invitation to discover different types of terroir, from Liguria to Sicily. The bottles are displayed in the large wine cellar that opens onto the dining room.
The dining room is modern and elegant, with stylish furniture. There are oak tables covered in rustic linen, fine two-tone linen napkins and shell-shaped pasta dishes by Richard Ginori. These are complemented by more contemporary items such as candleholders that combine wood (light oak) with technology (LED), and chrome baskets by Alessi.
The waiters, led by Emmanuel Antonioli, bustle around in this elegant setting, so you can share this tasty, convivial and authentic food.
They evoke journeys, simplicity and sharing – whole roasted Sea Bass, courgettes and marinated peppers for two; the Brodetto of local fish – a copious, tasty fish soup – and the Scalopine Milanese, spinach and girolle mushrooms. On the salumeria board, you’ll find Coppa, Bresaola, and Cinta Senese and Culatello ham.
The buffet offers more than fifteen different types of antipasti and is a real pleasure for the senses – the colours, aromas and flavours all blend in perfect harmony. The selection includes Carpaccio of Sea Bass, pine nuts, olives and chives, Octopus with potatoes, marinated anchovies and grilled vegetables and Crostino with rabbit liver and aubergine ”caviar”.
Traditional recipes revisited
The restaurant also has a new take on the traditional pizzette, and offers its own versions of the Margarita, Napolitana and Focaccia di Recco …
The pasta bar is even more authentic! There is a selection of fresh and dried pasta, such as artichoke ravioli, Gnocchi with Trompette courgettes and Linguini with clams.
The desserts are an invitation to indulge, and are reinterpreted versions of the classics. Enjoy a panna cotta (caramel, chocolate or red berry fruits), a Tiramisu or a Cassata Siciliana, for one person or to share. The carrettino dei gelati, an old fashioned bicycle that pushes a red ice cream cooler decorated with silver bells, offers ice creams and multicoloured sorbets.
Fine wines and an original atmosphere
The wines are mainly from Italian grapes and are an invitation to discover different types of terroir, from Liguria to Sicily. The bottles are displayed in the large wine cellar that opens onto the dining room.
The dining room is modern and elegant, with stylish furniture. There are oak tables covered in rustic linen, fine two-tone linen napkins and shell-shaped pasta dishes by Richard Ginori. These are complemented by more contemporary items such as candleholders that combine wood (light oak) with technology (LED), and chrome baskets by Alessi.
The waiters, led by Emmanuel Antonioli, bustle around in this elegant setting, so you can share this tasty, convivial and authentic food.
Company website
Sommelier
Restaurant le Louis XV
December 2008
to May 2010
Full-time
Monaco
France
- Polish and organise the glasses
Manage the wine in the cellar - Stocktake
- Food and wine pairing
- Creating a daily schedule, weekly and monthly tasks to best help the new staff
- Proposal for a tasting of 4 to 5 wines in the week.
- Taking orders for lunch and dinner.
- Water service, champagne, white and red wine / Decant the wine.
- Advise the customers and help them in their choices.
Detailed Description
- Supervise trainees.
- Organisation, discipline, perseverance, discipline and sense of details I have been given.
Company Description
In Monte-Carlo, Le Louis XV-Alain Ducasse is dedicated to exquisite taste and fantasy. Since it opened in the Hôtel de Paris Monte-Carlo 25 years ago, authenticity and an elegant cuisine have been subtly combined in a unique setting.
Company website
1er Commis Sommelier
Restaurant Bar Boeuf&Co
May 2008
to September 2008
Full-time
Monaco
France
- Polish and organise the glasses
- Manage the wine in the cellar
- Ordering
- Stocktake
- Food and wine pairing
- Advise the customers and help them in his choices
- Supervise trainees
Detailed Description
- 1er Commis sommelier
Trainee Sommelier
Restaurant Lameloise
January 2008
to April 2008
Internship
Chagny
France
- Polish glasses
- Organise the cellar
- Implementation of restaurant
- decanting white wine and red wine
- Food and wine pairing
- Discovery of Burgundy vineyard
Detailed Description
- Learning sommelier in Burgundy.
Company Description
The Burgundy earth, anchor of the Maison Lameloise, has been the source of a certain way of life for 90 years. It is here in Chagny that a history of chefs and stars began. Since 1921, there have been three successive generations of Lameloise: Pierre, Jean and Jacques.
A former coach house inn during the 15th century, then transformed into a hotel, the Hotel du Commerce, the building was renovated in 1960 to revive its heritage and create new rooms under a new name, "LAMELOISE".
Today, this long and beautiful history is entrusted to a new team, Eric Pras and Frédéric Lamy, siblings in spirit and passion –so that Lameloise lives on.
A former coach house inn during the 15th century, then transformed into a hotel, the Hotel du Commerce, the building was renovated in 1960 to revive its heritage and create new rooms under a new name, "LAMELOISE".
Today, this long and beautiful history is entrusted to a new team, Eric Pras and Frédéric Lamy, siblings in spirit and passion –so that Lameloise lives on.
Company website
Trainee wine
Aux caves des cours
December 2007
to January 2008
Internship
Moulins
France
- Advise the customer in the store
- Shelving
- Creation of Gift Basket
Detailed Description
- Wine
Company Description
Wine in Moulins in the Allier, very family friendly.
Trainee Sommelier
Restaurant Le Louis XV
June 2007
to September 2007
Internship
Monaco
France
- Polishing glasses
- Room preparation
Storage the wine in the cellar - Implementation of restaurant
- Water service, champagne, white and red wines.
Detailed Description
- Learning sommelier
Company Description
In Monte-Carlo, Le Louis XV-Alain Ducasse is dedicated to exquisite taste and fantasy. Since it opened in the Hôtel de Paris Monte-Carlo 25 years ago, authenticity and an elegant cuisine have been subtly combined in a unique setting.
Company website
Trainee Sommelier
Restaurant Le Louis XV
April 2007
Internship
Monaco
France
- Polishing glasses
- Room preparation
- Storage the wine in the cellar
- Implementation of restaurant
- Water service, champagne only
Detailed Description
- Learning sommelier
- Organization, rigor, perseverance, discipline and sense of details I have been given
Company Description
In Monte-Carlo, Le Louis XV-Alain Ducasse is dedicated to exquisite taste and fantasy. Since it opened in the Hôtel de Paris Monte-Carlo 25 years ago, authenticity and an elegant cuisine have been subtly combined in a unique setting.
Company website
Chef de Rang
Le Relais de Brocéliande
July 2006
to August 2006
Part-time
Paimpont
France
- Inventory management
- Advise the customer
Detailed Description
- Management Rang
Company Description
Le Relais de Brocéliande 3* is located in the heart of Brocéliande forest, close to Rennes and the legendary places of King Arthur and Merlin the wizard. You are welcome in the hotel and its charming atmosphere. The hotel benefits from an ideal environment to rest and discover the many touristic places: Vannes and the Gulf of Morbihan (45 min.) and the Mont Saint Michel (1h15).
Company website
Trainee wine
Cave Coopérative La Vinsobraise
September 2006
to October 2006
Internship
Vinsobre
France
- Knowledge of all types of vinification:
Cold pre-fermentation for white and rosé wines
Pre-fermantaire cold or hot reds
Thermo-vinification with direct pressing of red wine - Assembly wines
- Bottling and labeling wine
- Direct sales
Detailed Description
- Learning different methods of vinification.
Company Description
Working together for your pleasure
For erations, we’ve cultivated the hills of a small corner of Provence, in the heart of the Rhône Valley. It’s no surprise, then, that we all know each other. And yet, it’s always such a pleasure to get together! Over 60 years ago we decided to combine our talents as la Vinsobraise, 250 men and women tending their vines, with one simple idea lodged in each of our heads: share our pleausure for wine. We focus on making wines with personality and style. And we love sharing them with you.
Pleasure that keeps on giving
The vine has been cultivated here since ancient Rome. 2000 hectares and 2000 years of history. So much perseverance, knowledge and passion. Between century-old olive trees and rows of lavander, on arid soil bathed in sunshine, we produce Syrah and Grenache grapes that are amazingly concentrated. Each parcel of vines is taken care of according to its individual needs, exposition and micro climate. It may be hard work, but we enjoy it, and we always demand the best quality that our vineyards can give. So we can pass it on to you.
«Vinsobres ou sobre Vin, prenez le sobrement»
Archeveque de Vaison 1633's speech are, today, the most popular motto of the village and of its wines.
For erations, we’ve cultivated the hills of a small corner of Provence, in the heart of the Rhône Valley. It’s no surprise, then, that we all know each other. And yet, it’s always such a pleasure to get together! Over 60 years ago we decided to combine our talents as la Vinsobraise, 250 men and women tending their vines, with one simple idea lodged in each of our heads: share our pleausure for wine. We focus on making wines with personality and style. And we love sharing them with you.
Pleasure that keeps on giving
The vine has been cultivated here since ancient Rome. 2000 hectares and 2000 years of history. So much perseverance, knowledge and passion. Between century-old olive trees and rows of lavander, on arid soil bathed in sunshine, we produce Syrah and Grenache grapes that are amazingly concentrated. Each parcel of vines is taken care of according to its individual needs, exposition and micro climate. It may be hard work, but we enjoy it, and we always demand the best quality that our vineyards can give. So we can pass it on to you.
«Vinsobres ou sobre Vin, prenez le sobrement»
Archeveque de Vaison 1633's speech are, today, the most popular motto of the village and of its wines.
Company website
Trainee on the floor
Restaurant le Capucin Gourmand
March 2006
to April 2006
Internship
Laval
France
- Having servers under its responsibility.
- Cutting meat, fish.
- Buckle
- Advise the customer
Detailed Description
- Management rank.Inventory management
Trainee on the floor
Restaurant la voile d'or
September 2005
to October 2005
Internship
Saint Jean Cap Ferrat
France
- Cutting meat, fish.
- Buckle
- Advise the customer
Detailed Description
- Management rank, Inventory management
Company Description
“La Voile d’Or”
Anchored in the port of Saint Jean Cap Ferrat, La Voile d’Or ’s sole inspiration is the happiness of it’s guests. Midway between Nice and Monaco, La Voile d’Or is surrounded by the sea on a beautiful peninsula. Escape to this charming location and discover its quaint village, wild landscape, and rediscover the sea.
La Voile d’Or is an ideal place to relax and take in the spectacular views of the Mediterranean Sea from our gardens, restaurants, pools, private beach or even simply from your room.
Anchored in the port of Saint Jean Cap Ferrat, La Voile d’Or ’s sole inspiration is the happiness of it’s guests. Midway between Nice and Monaco, La Voile d’Or is surrounded by the sea on a beautiful peninsula. Escape to this charming location and discover its quaint village, wild landscape, and rediscover the sea.
La Voile d’Or is an ideal place to relax and take in the spectacular views of the Mediterranean Sea from our gardens, restaurants, pools, private beach or even simply from your room.
Company website
Chef de Rang
Restaurant la voile d'or
June 2005
to August 2005
Part-time
Saint Jean Cap Ferrat
France
- Having servers under its responsibility.
- Cutting meat, fish.
- Buckle
- Advise the customer
Detailed Description
- Management rank, Inventory management
Company Description
“La Voile d’Or”
Anchored in the port of Saint Jean Cap Ferrat, La Voile d’Or ’s sole inspiration is the happiness of it’s guests. Midway between Nice and Monaco, La Voile d’Or is surrounded by the sea on a beautiful peninsula. Escape to this charming location and discover its quaint village, wild landscape, and rediscover the sea.
La Voile d’Or is an ideal place to relax and take in the spectacular views of the Mediterranean Sea from our gardens, restaurants, pools, private beach or even simply from your room.
Anchored in the port of Saint Jean Cap Ferrat, La Voile d’Or ’s sole inspiration is the happiness of it’s guests. Midway between Nice and Monaco, La Voile d’Or is surrounded by the sea on a beautiful peninsula. Escape to this charming location and discover its quaint village, wild landscape, and rediscover the sea.
La Voile d’Or is an ideal place to relax and take in the spectacular views of the Mediterranean Sea from our gardens, restaurants, pools, private beach or even simply from your room.
Company website
Trainee on the floor
Restaurant la Voile D'or
May 2005
to June 2005
Internship
Saint Jean Cap Ferrat
France
- Learning gastronomic restaurants.
- Service, organization, rigor, discipline, technical
Detailed Description
- "Commis Salle" in a 4 star restaurant luxuries.
Company Description
“La Voile d’Or”
Anchored in the port of Saint Jean Cap Ferrat, La Voile d’Or ’s sole inspiration is the happiness of it’s guests. Midway between Nice and Monaco, La Voile d’Or is surrounded by the sea on a beautiful peninsula. Escape to this charming location and discover its quaint village, wild landscape, and rediscover the sea.
La Voile d’Or is an ideal place to relax and take in the spectacular views of the Mediterranean Sea from our gardens, restaurants, pools, private beach or even simply from your room.
Anchored in the port of Saint Jean Cap Ferrat, La Voile d’Or ’s sole inspiration is the happiness of it’s guests. Midway between Nice and Monaco, La Voile d’Or is surrounded by the sea on a beautiful peninsula. Escape to this charming location and discover its quaint village, wild landscape, and rediscover the sea.
La Voile d’Or is an ideal place to relax and take in the spectacular views of the Mediterranean Sea from our gardens, restaurants, pools, private beach or even simply from your room.
Company website
Trainee in the Kitchen
Restaurant Le Bistro d'ancenis
October 2004
to December 2004
Part-time
Ancenis
France
- Responsible Larder
Detailed Description
- Learning to cook to acquire and discover the other side of the hospitality
Company Description
Join us to move our company in a relaxing and friendly atmosphere. Enjoy our traditional cuisine and generous, which highlights the taste, simplicity and authenticity of the product.
Accompaniment, taste local wines or wines at reasonable prices selected by us.
Enjoy our monthly theme meals, simmered in our head, which allows us to highlight seasonal produce of the soil.
Bistro at Ancenis, you'll have a good time, whether you are alone, with family or friends.
Accompaniment, taste local wines or wines at reasonable prices selected by us.
Enjoy our monthly theme meals, simmered in our head, which allows us to highlight seasonal produce of the soil.
Bistro at Ancenis, you'll have a good time, whether you are alone, with family or friends.
Company website
Trainee on the floor
Hotel Restaurant Antinéa
February 2004
Internship
Saint-Malo
France
Detailed Description
- Implementation of learning restoration with more responsibility (Taking order, advise the Customers )
Company Description
Facing the sea, offering 3 star comfort, the hotel combines charm and warmth in a typical seaside architecture, the Antinéa offers an authentic setting with breathtaking views over the sea.
The Antinéa*** hotel, facing the open sea, perfectly integrates its surroundings in Saint-Malo’s seaside resort. You’ll love the stunning sea views from the terrace, the dining room or the bedrooms, as well as the direct access to the beach (most of the 20 bedrooms have sea view). This warm and relaxing hotel, manages to combine comfort and authenticity, an original interior with a personal touch …
The hotel’s excellent cuisine is an extra pleasure.
The Antinéa*** hotel, facing the open sea, perfectly integrates its surroundings in Saint-Malo’s seaside resort. You’ll love the stunning sea views from the terrace, the dining room or the bedrooms, as well as the direct access to the beach (most of the 20 bedrooms have sea view). This warm and relaxing hotel, manages to combine comfort and authenticity, an original interior with a personal touch …
The hotel’s excellent cuisine is an extra pleasure.
Company website
Trainee on the floor
Hotel Restaurant Antinéa
June 2003
Internship
Saint Malo
France
Detailed Description
- Learning restoration
Company Description
Facing the sea, offering 3 star comfort, the hotel combines charm and warmth in a typical seaside architecture, the Antinéa offers an authentic setting with breathtaking views over the sea.
The Antinéa*** hotel, facing the open sea, perfectly integrates its surroundings in Saint-Malo’s seaside resort. You’ll love the stunning sea views from the terrace, the dining room or the bedrooms, as well as the direct access to the beach (most of the 20 bedrooms have sea view). This warm and relaxing hotel, manages to combine comfort and authenticity, an original interior with a personal touch …
The hotel’s excellent cuisine is an extra pleasure.
The Antinéa*** hotel, facing the open sea, perfectly integrates its surroundings in Saint-Malo’s seaside resort. You’ll love the stunning sea views from the terrace, the dining room or the bedrooms, as well as the direct access to the beach (most of the 20 bedrooms have sea view). This warm and relaxing hotel, manages to combine comfort and authenticity, an original interior with a personal touch …
The hotel’s excellent cuisine is an extra pleasure.
Company website
