Philippe André, US Ambassador Champagne Charles Heidsieck, and Founder, The Grand Cru & Co., New York (USA)

Years in the Industry:

15 years and counting! I found my passion for hospitality and wine while growing up in and working with my parents at their established fine dinning restaurant, Oceanique in Evanston, just north of Chicago. At a very early age I saw the dedication it takes to run a successful small business. Stepping up when the team was short staffed and punching out when the job is done was and still is how my parents operate their business. These are principals instilled in me however in my current role working with clients that communicate at all hours it can be difficult at times to “punch out. 

After nine years on the floor I challenged myself to further explore my passion for the wine industry. After being immersed in Oregon’s Willamette Valley while attending Oregon Pinot Camp, I was offered a winemaking apprenticeship position for the 2013 harvest at a biodynamic family owned estate in McMinnville. Shortly after harvest, I moved back to Chicago to join the renowned auction house, Hart Davis Hart Wine Co, before joining the Moët Hennessy team at Southern Glazer’s Wine & Spirits managing development and partnerships with the top restaurants in Chicago.

Realizing my desire to start my own business, I founded The Grand Cru & Co. and assembled a multidisciplinary consultancy focusing on unique opportunities for producers to directly interact with the collector communities across the US. After a year of activations in 17 cities I was contacted by the EPI group and was invited to be the first employee of the historic Champagne house Charles Heidsieck to be based here in the US.

My Biggest Challenge To Wellness:

As the sole US Ambassador for Charles Heidsieck Champagne I have the great responsibly of developing our business by supporting our partners nationally here in the US. This pulls me in many directions as there is now an incredible momentum for our wines in multiple regional markets. While I’m extremely proud of my work ethic and ability to grind it’s the awareness and willingness to turn it off that is my greatest challenge.

How I Keep It Together To Stay Well:

Ha, absolutely no idea!! I think my wife Paige could say quite a few words on this one.. she is my greatest supporter and is quick to remind me when I’m pushing myself too hard or when I need to eject my phone. It’s also key that she’s a “muggle” and not in the wine industry so I have some insight as to what “normalcy” can be. But I truly believe my secret to this is simply communicating when I need the support to help me fully recharge.

Finding your “beach” is the easy part, admitting to others that you need it, takes courage. I rely a lot on the incredibly supportive relationships I’ve been fortunate to build over my career; they are a huge asset for my mental health. The mentors, Chefs, Sommeliers, hospitality professionals, gourmands and wine collectors in my world each help me to find those moments of joy in my passion for sharing appropriately large bottles paired with a well-aged double corona from Cuba. And in these rare moments I revel in the thought that at the end of the day it’s just fermented grape juice... but from Champagne of course ;) 

You can connect with Philippe on Instagram @niquesomm @oceanique505 and @charlesheidsieckchampagne