José made prestigious debuts at Lucas Carton (3 Michelin stars) and then at Vivarois (3 Michelin stars) where he stayed for a few years.
His passion for oenology led him to join Robuchon’s Jamin (3 Michelin stars) later on, where he worked as a sommelier.
He pursued his career alongside Philippe Groult at Amphycles (2 Michelin stars), as the restaurant’s head sommelier.
In 2005, he finally signed his return to Robuchon’s team and was appointed manager of its cellar, selecting outstanding wine for nearly 20 years.