STÉPHANIE PIERRE
Head sommelier at Bozar, No.63 The World's 50 Best Restaurants 2025
After originally training as a lawyer and accountant in her native Belgium, Stéphanie Pierre made the bold decision to switch career and follow her passion for food and wine to become a sommelier.
Unconventional beginnings
Like so many students, Pierre first worked in restaurants to make ends meet. While working as an accountant, she took on a part-time role at fine-dining restaurant Maxime Colin in Kraainem. When chef-patron Maxime Colin eventually offered her the position of maître d'hôtel and sommelier, Pierre accepted.
Big moves
At Maxime Colin, Pierre followed her passion for creating connections, making guests feel welcome and selecting wines that perfectly complement the restaurant's cuisine, elevating each moment at the table. Two years later, she moved to chef Karen Torosyan's restaurant in Brussels, Bozar, where she continues to learn and flourish.