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Wrong Chantelle Grilhot?

Chantelle Grilhot

Sommelier

The Ritz-Carlton

HQ Phone:  (301) 547-4700

Direct Phone: (404) ***-**** ext. ****direct phone

Email: c***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

The Ritz-Carlton

4445 Willard Avenue Suite 800

Chevy Chase, Maryland,20815

United States

Company Description

The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., currently operates 86 hotels in the Americas, Europe, Asia, theMiddle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carl...more

Web References(2 Total References)


atlanta.creativeloafing.com

Chantelle Grilhot is the first woman to hold the position of sommelier at the Ritz-Carlton Buckhead's Dining Room.And P.S. - she's 23


atlanta.creativeloafing.com [cached]

Chantelle Grilhot is the first woman to hold the position of sommelier at the Ritz-Carlton Buckhead's Dining Room.And P.S. - she's 23 It's Friday evening at the Ritz-Carlton Buckhead's Dining Room, and Chantelle Grilhot, the restaurant's sommelier (or wine director, in American parlance), is weaving among tables with unruffled focus.She pours discreet amounts of a coveted 1982 Chateau Margaux Bordeaux into each glass of a six-member party.With a soothing countenance, she checks in on a nervous young couple who've ordered Ravenswood Zinfandel, a popular California label the pair might have spied on supermarket shelves. Then, with her tailored black suit rustling elegantly, Grilhot grabs a lithe, yellowish bottle and heads toward us."This is a Riesling from the Pfalz region of Germany," she begins.We're on the third course of the chef's tasting menu, and Grilhot has paired each dish with a wine chosen to succinctly match the food."Chef received his first shipment of white European asparagus this morning," she tells us.She casts her eyes downward for a moment, nods to herself and smiles.I first encountered Grilhot early last year when I was reviewing Joel, where she worked as the assistant sommelier.She was memorable on several accounts: First, it was a refreshing surprise to receive wine service from someone who looks like Sade.When I asked for guidance on wines that would go well with tartare of sea bass and crab cake in apple curry sauce, she gave her thoughtful nod and turned on her heels.She returned with a relatively obscure Roussanne from Washington state that kindled our senses with the perfume of summer peaches.For our entrees, she produced a half-bottle of affordable Burgundy that nimbly complemented both delicate loup de mer in cream sauce and brawny roasted pork shoulder in sage jus.It was more, though, than the deft selections that made her endearing.She talked about wine with engaged, giddy reverence.She grinned and turned her eyes heavenward when she spoke of the soil of French vineyards, and expounded breathlessly about the merits of South African Sauvignon Blancs.Wine through her eyes was approachable and sexy.At that meal I recognized the true joy of encountering a good sommelier: It's the pleasure of letting a knowledgeable person choose wines that you may have never heard of before and may never taste again, but that fit the food and mood of one particular meal brilliantly.Grilhot impressed me as a trustworthy guide for that kind of experience.But how does someone that young know so darn much?"I never grew up drinking wine.I drank water and juice," laughs Grilhot, who was raised in San Francisco and Atlanta.A year-and-a-half later, after Grilhot had turned 21, Joel's assistant sommelier position opened."I decided to take a risk on Chantelle," says Buttin, "as my mentor in Paris had taken a risk on me 15 years ago."Buttin taught Grilhot not only about the product, but how to present herself to guests.Grilhot speaks about her time under Buttin's tutelage with gratitude.While working at Joel, Grilhot began studying for the grueling three-level exams conducted by the Court of Master Sommeliers.Only 56 candidates in the United States have been awarded the title of "master sommelier," 11 of whom are women.She passed the first level of the exam early last year, and took second place in 2004's regional Young Sommelier in America competition.Amid all her career developments, she also found time to marry J,rome Grilhot, chef of the Seasons Dining Room at the Capital City Club in Brookhaven, in 2002.Her life appeared to be on the fast track in every aspect.


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