氏　名 Name	Franck Moreau
	国／国籍 Country／Nationality	Australia／French
	勤務先 (Professional place)	Merivale Group
リンク Links
コメント Comments	I’m very much looking forward to participating in the ‘Best sommelier Asia-Pacific’to be held from 16 to 18 of November in Osaka, Japan. Although I have worked as a Sommelier for over twelve years in France, The UK and Australia, this is the first time I have participated in an　International Sommelier Competition. I am proud to be representing Australia and grateful for the opportunity to compete alongside some of the Asia-Pacific region’s most well respected　Sommeliers.

名前　フランク・モロー (Franck Moreau)
現在の職場と肩書き　メリベール・グループ　グループ・ソムリエ
簡単な経歴　
フランス生まれ。21歳でパリのトゥールダルジャンにてコミ・ソムリエを務める。
その後ドイツ、イタリア、チリ、アメリカ、ニュージーランドの各ワイナリーを訪れ、新旧世界のワインの知識を深める。
2004年、シドニーのピエール・レストラン　ヘッドソムリエ就任
2009年：ロンドンのマスターソムリエ　アドバンス資格取得

Franck Moreau was born in France in a small village named Macon, in South Burgundy. He grew up in the Beaujolais, watching winemakers and surrounded by vineyards.

He undertook 4 years of hospitality training in Macon, and completed various specialised wine courses in Dijon.

Since the age of 16, Franck has worked as a trainee in various Michelin starred restaurants in both France and England, including 'Chewton Glenn' in New Milton, England and 'Café Royal' in Evian, France.

Franck commenced full time work at the 2 Michelin starred 'La Rotonde' near Lyon, France. At the age of 21, Franck  relocated to Paris to commence work as a Commis Sommelier at the highly esteemed ‘La Tour D’Argent’, famous for its cellar of over 500 000 wines.

After 18 months he moved to London where he quickly found work as Assistant Sommelier at  ‘Gordon Ramsay at Claridges’. 12 Months later, he was offered and accepted the position of Head Sommelier at the newly acquired 'Marcus Waring at The Savoy Grill', also part of The Gordon Ramsay Group. Both of the above Restaurants gained Michelin stars within 12 months of opening.

Franck has subsequently undertaken extensive travel to improve his knowledge of wines. He has travelled repeatedly to Germany and Italy, and also spent 4 months travelling throughout Chile, Argentina, USA and New Zealand visiting vineyards and undertaking various tastings to continually expand his knowledge of both Old and New World wines.

Franck's passion for wine also brought him all the way to Australia. In September of 2004, he commenced work as Head Sommelier for Pier Restaurant Sydney, and in October 2005, he joined The Merivale as Group Sommelier, based at Est. Restaurant.

In July 2009 Franck was successful in passing the advanced certificate of the master sommelier program in London, making him eligible to sit for the final qualification next year.