Pier-Alexis has dedicated the past 10 years of his career to providing world class wine service and enhancing guest experience in some of the most demanding environments. The journey started in Montréal, and brought him to excel in 3 different continents; from London to Sydney to New York City and now California. He has been working in some of the most prestigious Michelin stars establishments, such as Dinner by Heston Blumenthal **, The Modern **, and Manresa Restaurant ***.
“The Greatest pleasures in life are the ones that can be repeated daily” Pier-Alexis Soulière, MS
In 2014, he won the World Young Sommelier of the Year competition held in Copenhagen. A competition where participants from 15 different countries must present their skills and “savoir faire” under highly competitive, intense and grueling testing conditions.
In 2016, he became one of very few to earn the Master Sommelier title before the age of 30, a title held by a total of 5 individuals in Canada, only 2 in the province of Québec, and 257 worldwide. The Master Sommelier Diploma is one of the most difficult certifications to obtain in the world of wine. In order to obtain the Master Sommelier title, successful candidates must exemplify blind tasting skills, extensive wine knowledge, and outstanding abilities in service and beverage management.
In 2017, Pier-Alexis was name Québec’s Best Sommelier by the Canadian Association of Professional Sommeliers.
In 2018, Pier-Alexis was crowned Best Sommelier of the Americas by the Association de la Sommellerie Internationale amongst 20 participants from 10 countries.
In 2019, he represented the Americas at the World’s Best Sommelier Competition held in Belgium and reached the World top 10.
In the world
Working for a Grand Chef is a true learning experience
“Manresa is welcoming, distinctively stylish, and extraordinarily hospitable for a fine-dining establishment operating at this level.” (MICHELIN guide inspector)
The Modern **
“Chef Abram Bissell and crew are truly wowing these globe-trotting patrons with excellent food and warm, well-timed service.” (MICHELIN guide inspectors)
“In this elegant, light-filled dining room with its pressed-metal ceiling and columns, you could be hobnobbing it in London or New York. But, hey, you’re in Sydney. And, pardon the cringe, but dining at est. is a world-class experience.” (The Sydney Morning Herald Good Food Guide)
Dinner by Heston Blumenthal **
“This is all about respect for, and a wonderful renewal of, British food, with just a little playfulness thrown in.” (MICHELIN guide inspectors)
Restaurant La Chronique
“Chef-owners Marc De Canck and Olivier de Montigny steward this 20-year-old temple of French gastronomy.” (EATER Montréal)