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 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 2021 he was named Best Sommelier of Canada by the Canadian Association of Professional Sommeliers. In 2023, he will represent his country at the World’s Best Sommelier Competition to be held in Paris.
Pier-Alexis has founded his company, P-A Soulière Sélection Ltd in 2019. He produces and distributes his cuvée maple syrup (Cuvée Roger & Cuvée Saint-Laurent) worldwide to fine groceries, hotels and restaurants. As a master sommelier, he also offers consulting services in restaurants and hotels, online wine tasting events, organization of events and tasting, wine cellar management as well as training & education.
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)