Dominique Simon

Dominique Simon is founder and President of The Wine List, Inc., a United States based wine importing and distribution company focused on fine wines from Europe. The Wine List, Inc. specializes in boutique wineries that produce 3,500 cases or fewer per year and with a focus on organic and sustainable viticulture. Dominique is internationally recognized as an expert on wines from around the world and is a member of the prestigious Confrérie des Chevaliers du Tastevin, Chapter du Clos Vougeot, Beaune, France. Prior to founding The Wine List, Inc., Dominique spent over 30 years owning and operating best-in-class restaurants in Paris and the United States such as, Michelin Star Michel Rostang and Guy Savoy as well as the famed Ritz Hotel in Paris, Bouley Restaurant, Bouley Bakery and L’Espinasse Restaurant at the St. Regis Hotel in New York. Dominique also opened and managed the award-winning Fennel, a French restaurant for Michel Rostang in Santa Monica, CA. A third-generation restaurateur, wine, and hospitality specialist, Dominique has an acute knowledge of all aspects of restaurant operations, management, beverage program development, and private events. In addition to operating The Wine List, Inc., Dominique offers management consulting services to fine restaurants with the goal of creating first-in-class hospitality experiences and hosts private wine tours to Burgundy, Champagne, and the Loire Valley, France (where he was born and where his family had been established in the wine and restaurant business for generations), these tours offer intimate, highly personalized experiences around artisanal food and wine discoveries.

• The key that winds this mechanism is Dominique Simon…who may be as important as Mr. Bouley to the dining experience., William Grimes, The New York Times
• Every chef knows that David Bouley’s eponymous restaurant was a breeding ground for the next generation of leading American chefs. What few understand, unless you worked at Bouley, is that the service was the backbone and the lifeblood and the animating force for its success. Dominique Simon was the architect and visionary, the best front of house leader I’ve ever worked with, and quite possibly the finest America has ever known., Chef Dan Barber, Blue Hill at Stone Barns, Pocantico Hills, NY
• Dominique, the Lion of the dining room, the power of the Loire, thank you for all the times you make things special., David Bouley, Chef, Restaurateur
• If Dominique Simon could be cloned there would be many happy restaurant goers in New York…With superb management skills and effortless charm Mr. Simon makes Bouley Bakery run seamlessly. And he makes it all look effortless., Marian Burros, The New York Times
• What every great Chef dreams of is having someone in the front of the house to anticipate his wishes and treat his guests exactly as he would if he were not busy in the kitchen… …David Bouley has been lucky. In Dominique Simon he has the perfect restaurateur: A man who translates the Chefs wishes so exactly that diners feel that the Chef is not only in the kitchen, but in the dining room as well., Ruth Reichl, Editor-in-Chief, Gourmet Magazine
• Dominique Simon is a veteran, a true professional in our industry. He has broad experience, and deep understanding of the food and wine industry., Drew Nieporent, The Myriad Restaurant Group, NY
• Dominique re-invented the service level in upscale restaurants while raising the bar for wait staff in wine knowledge and lightened the ambience with his sense of humor and humanity., Bill Yosses, White House Pastry Chef 2008-2016
• L’Artist Sommelier, Sommelier Magazine Paris France

• International Executive and Staff Recruiting
• Group and One-on-One Training
• Menu and Wine List Design
• Handbook Creation
• Reports, and Evaluations

• Bermuda Hotel and Restaurant, owned by the late Sir John Swan, Prime Minister
• Washington, DC - Lettuce Entertain You Restaurant Group
• Hyde Park, NY – Culinary Institute of America
• New York City - Bouley Restaurant, 15 East Hospitality, River Café, Pershing Square, Water Club

• Bouley - 4 stars by The New York Times 1993
• Bouley – Restaurant of the Year (America) by Restaurant Institution 1993
• Bouley – Rated #1 by Zagat Survey 1991-1997
• Bouley Bakery – 4 stars by The New York Times 1999
• L’Espinasse, St. Regis Hotel – 4-stars by The New York Times 1998
• L’Espinasse, St. Regis Hotel - #1 Zagat Survey for food, wine, décor, and ambience 1998
• Fennel Restaurant – Restaurant of the Year (California) by The California Restaurant Writers Association

• Confrerie des Chevaliers du Tastevin clos Vougeot, Beaune, France