Maeve Schauerman
EDUCATION & CERTIFICATIONS
Le Cordon Bleu. Paris, France. Wine & Management Master Diploma
EXPERIENCE
Paris Popup at Nord Pinus. Arles, France. Sommelier
Ellsworth. Paris, France. Sommelier
Spring. Paris, France. Sommelier Intern
Frenchie. Paris, France. Server, Reservations Manager
Ellsworth. Paris, France. Sommelier
Spring. Paris, France. Sommelier Intern
Frenchie. Paris, France. Server, Reservations Manager
SKILLS & EXPERTISE
Regional Expertise: France
Tasting Room
Wine Service- Restaurant
Wine Service- Bar or Wine Bar
Tasting Room
Wine Service- Restaurant
Wine Service- Bar or Wine Bar
Wine Service- Management
Wine Educator
Regional Expertise: Western Europe
Wine Writer
Wine Educator
Regional Expertise: Western Europe
Wine Writer
MY LIGHT BULB MOMENT
As a teaching assistant in a small town in Bourgogne, during my first year in France, the teachers would organize lunches before school vacations. It was during these lunches that I received my first introduction into French wines. My first Gevrey-Chambertin. My first Jura. Every region so expressive, so different, and each faculty member so eager to share their newest find. I was hooked and from then on geared my life towards a life of wine. GALLERY
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A California native, Maeve moved to France at 21 and hasn't looked back since. Following an undergraduate degree from NYU, she wanted to experience more of the world so she moved to Macon, Bourgogne, France to teach for a year. Little did she know she would still be here almost four years later. After an enticing introduction to French wines during her time in Bourgogne, Maeve made the move to Paris and began working at Frenchie with chef Gregory Marchand and sommeliere Laura Vidal. Although she had no experience or control over anything relating to wine, Maeve absorbed whatever she could from the mentors around her.
It was during this time at Frenchie that Maeve decided to pursue a degree in Wine and Management from Le Cordon Bleu Paris under the direction of Franck Ramage. The nine month program included five visits to winemaking regions around France and two internships. Maeve's first internship, at Chateau de la Cour in Saint Emilion, France, taught her how much work actually goes into making a bottle of wine. Maeve spent two weeks at the chateau, immediately after the harvest of 2013, working in the chai. Her second internship in early 2014, was a six week sommelier internship at Spring restaurant in Paris under the direction of Jonathan Bauer-Monneret, Meilleur Sommelier de France 2014. Here, Maeve learned critical skills in wine service, wine pairing, and wine tasting. She feels lucky to have both Jonathan and Franck as mentors.
Having completed her degree, Maeve decided to stay in France and currently serves as sommelier at Ellsworth, a restaurant and wine bar in the Palais Royal area of Paris.
Still relatively new to the wine world, Maeve hopes to explore various aspects of the industry and translate her American-Franco perspective into her projects.
It was during this time at Frenchie that Maeve decided to pursue a degree in Wine and Management from Le Cordon Bleu Paris under the direction of Franck Ramage. The nine month program included five visits to winemaking regions around France and two internships. Maeve's first internship, at Chateau de la Cour in Saint Emilion, France, taught her how much work actually goes into making a bottle of wine. Maeve spent two weeks at the chateau, immediately after the harvest of 2013, working in the chai. Her second internship in early 2014, was a six week sommelier internship at Spring restaurant in Paris under the direction of Jonathan Bauer-Monneret, Meilleur Sommelier de France 2014. Here, Maeve learned critical skills in wine service, wine pairing, and wine tasting. She feels lucky to have both Jonathan and Franck as mentors.
Having completed her degree, Maeve decided to stay in France and currently serves as sommelier at Ellsworth, a restaurant and wine bar in the Palais Royal area of Paris.
Still relatively new to the wine world, Maeve hopes to explore various aspects of the industry and translate her American-Franco perspective into her projects.