Mickael Metayer is the head sommelier of the restaurant A. Wong in London. Raised in the vineyards of the Loire, he has turned his winemaker grandfather's legacy into a brilliant international career.
Born in France's Loire Valley, Mickael Metayer grew up among the rows of vines in St. Nicolas de Bourgueil, where his grandfather made wine. That world of bottles and barrels, which he used as a child to play hide-and-seek with his brother, became the foundation of a career built on passion and expertise.
After graduating, he attended the CFA in Saumur for three years, where he pursued studies related to hospitality and oenology. After completing his studies, he moved to London, the city where he took his first professional steps in the sommellerie world.
His growth in the industry passed through some of the most prominent names in London dining: L'Autre Pied in Marylebone, the prestigious Pied à Terre, the original Aubergine, and the Restaurant Gordon Ramsay. In each of these settings, Mickael honed not only his technical skills but also his personal approach to wine service.
In 2021, he joined the team at A. Wong, a two-Michelin-starred restaurant led by Chef Andrew Wong, as Head Sommelier. Together with the wait staff, he developed a wine list that now has more than 350 labels, balancing Old World references and new production realities, always with a curious eye toward global wine diversity.
Veering away from traditional service, the interactive wine program at A.Wong is centred around the concept of 'adventure and personal exploration',
