Camille Ralph Vidal

The Path

Art school in Lyon gave Camille Ralph Vidal an early discipline in composition, proportion, and detail; those skills later carried into service work, where presentation and timing matter as much as product knowledge. That training sits behind a career shaped by measured taste and a steady hand. Work as a waitress in Melbourne, then as a cocktail bar worker, added another layer: floor experience, bar rhythm, and the practical grammar of hospitality. Those roles built the kind of ease that reads as experience rather than performance. Across different rooms and markets, Camille Ralph Vidal moved through hospitality with a clear eye for service and a grounded sense of how bars work from the inside. That background now supports her role with St-Germain, where travel, training, and brand representation all depend on the same trade instincts.

The Work Today

Global ambassador work for St-Germain is part travel desk, part trade education, part service culture. Camille Ralph Vidal describes the remit in direct terms: "Spreading the love of the aperitif and “how to Drink French Fluently” means a lot of traveling—several hours on the plane, sipping at local bars, as well as some lovely hours behind the bar!" The job moves between transit, counter, and conversation, with the bar remaining the most immediate place to test an idea. Office time and trade seminars sit alongside that on-the-road work. Camille Ralph Vidal says, "I also spend some time at the office discussing plans for the brand, as well as in various bars around the world teaching seminars to the trade." That balance keeps the role operational as well as public: planning, teaching, and showing up in service settings where the product has to hold up under scrutiny. Her attachment to the brand is personal but stated plainly: "I’ve been in love with the brand ever since the first time I tried it."

Signature

St-Germain Spritz and How to Drink French Fluently are the named signatures associated with Camille Ralph Vidal. Both sit in the aperitif lane and reflect a working vocabulary built around French drinking culture rather than menu theatrics.

In Their Words “In France we make some beautiful spirits and liqueurs, and we have really an amazing saviour-faire and heritage in the spirits industry but until the past few years we didn’t drink cocktails.” “Spreading the love of the aperitif and “how to Drink French Fluently” means a lot of traveling—several hours on the plane, sipping at local bars, as well as some lovely hours behind the bar!”

Recognition

Camille Ralph Vidal has received Tales of the Cocktail Spirited Awards — Best International Brand Ambassador (2017).