David Vareille hails from Chablis in Burgundy. At 16 years old, he began his career in the restaurant industry as Apprentice Waiter In the Michelin starred la Salamandre where he spent much of his time in the cellars, establishing his love for fine wine. Too young to taste it, David was in charge cellar maintenance, starting an impressive collection of labels. Just after graduating David passed his sommelier qualifications.
What followed was a career working with some of the best chefs in Burgundy including Jean Michel brain, Marc Meneau, and Bernard Loiseau, but after the tragic disappearance of Loiseau, David decided to leave Burgundy and set his sights on other French delights, traveling from the Brasserle Buree at Tour Loire Valley and le Regent” in Bordeaux to various venues in Spain, building a full repertoire of his own.
In 2004 VareIlle arrived in UK where he took up the position of Head Sommelier at L’Enclume in Cartmel Lake District, owned by Simon Rogan. He then joined the sommelier team at the Hotel du Vin group with Master of Wine Gerad Basset at the helm. Around this time David began his master sommelier diploma, which lead to the new position of Head Sommelier at the Bleeding Heart in London.
In 2010 David joined the accomplished team at Chef Daniel Boulud’s first UK restaurant Bar Boulud. London as Head Sommelier. With a focus on Burgundy and the Rhône Valley, old world wines as well as new world selections made in the Rhône or Burgundy spirit, this was a natural move for David, taking him back to his roots. Now in its third year with numerous accolades under its belt, David believes Bar Boulud is a combination of his three great passions; fantastic food, fantastic wines and the best guests you can dream of.