Head sommelier at the Beau-Rivage Palace since 2004, Tony Decarpentrie began his career in the world of fine dining in 1985 as an apprentice in the dining room at the restaurant La Hulotte in Louveciennes (Yvelines).

In September 1987 he joined the team at the Pavillon Elysée restaurant (two Michelin stars), in Paris. Having been taken on as an assistant waiter, he learned the art of the sommelier from Jean-Luc Pouteau, who was elected the world’s best sommelier in 1983, and became an assistant sommelier.

Three years on, he joined the Étoile d’Or (one Michelin star) in Paris, and become deputy-head sommelier a few months later. In 1994, he was involved in the opening of the gourmet restaurant at the Ambassador hotel in Paris, the Venantius, with Gérard Fouché in the kitchen. First head sommelier and then head maître d’hôtel sommelier, he left there in 1998 to move to the Guy Savoy restaurant (three Michelin stars), joining as a sommelier and going on to become a second sommelier.

Finally, in April 2004, Tony Decarpentrie joined the Beau-Rivage Palace. He works with a team of five people, creating the wine list and managing one of the largest cellars in Switzerland.