An Interview with Roxane Dupuy: Winner of the Michelin Sommelier Award 2026
The United Kingdom Sommelier Association (UKSA) is absolutely thrilled to celebrate one of our brilliant members, Roxane Dupuy, who was honoured with the Michelin Sommelier Award 2026.
Roxane currently serves as the Executive Head Sommelier of the Jason Atherton Group, working on the ground at Row on 5 in London—which itself was recently awarded an exceptional two Michelin stars! We asked Roxane to discuss her career timeline, her philosophy on hospitality, and what drives her passion for the vine.
The Interview
Q: Please introduce yourself...A: Hey there, my name is Roxane Dupuy.
Q: What is your role and where do you work?A: I'm the Executive Head Sommelier of the Jason Atherton Group, and I'm based in Row on 5, London, which was recently awarded two Michelin stars!
Q: What is your hometown?A: Thionville, France.
Q: Tell us your wine journey story.A: I started my career as a chef. In my second year of cooking school, I experienced my first wine tasting and I fell in love with a glass of Gewürztraminer from Leon Beyer. This was a revelation. I decided to study wine, was an apprentice at Gérald Passedat, took my first sommelier position in Lausanne at Anne-Sophie Pic, and moved later to London to go to work hand in hand with Fred Brugues.
I spent about 4 years at Sketch and became head sommelier of the Lecture Room and Library. I wanted to take my next challenge, was part of the opening team of The Twenty Two and created my first wine list. After two years, I realized that I missed the fine dining environment. Jason Atherton offered me the position of Exec Som with the responsibility of curating Row on 5's incredible wine list.
Q: What is one professional achievement you are most proud of?A: Sommelier Michelin Award 2026.
Q: In three words, how would you describe your approach to guest service?A: Enthusiasm, Warmth, Willingness.
Q: If you could only drink one wine (or region) for the rest of your life, what’s in the glass?A: German Riesling, Mosel, preferably Auslese style.
Q: What is one piece of advice you would give to an aspiring sommelier?A: Observe and learn from someone you look up to at work. I feel it is what helped me the most in my career.
Q: What is a “weird” or challenging wine style you think everyone should try at least once to stretch their palate?
A: Vin Jaune.
A massive thank you to Roxane for taking the time to share her insights with us. The entire UKSA community stands applauding your incredible dedication, artistry, and success. Cheers to you, Roxane!