After obtaining his Baccalaureate in catering with a specialisation sommelier in catering, Alexandre Morlier passed the doors of the greatest houses : the Hôtel de Crillon, La Grande Cascade or even the Hôtel le Bristol. In 2015, he founded the Atelier des Sommeliers and then joined the Restaurant Apicius, in 2020, as Head of Sommellerie.

Now head Sommelier and instructor at École Ducasse - Paris Campus, he passes on his expertise and know-how to students. He also manages the wines of the restaurants and the campus boutique.