Mark Guillaudeu

Coming Up

At Commis in Oakland, the beverage program was shaped under Mark Guillaudeu from 2017–2023, where the job was precision without rigidity: a list that had to hold structure while still reading as alive in the glass. Since 2023, that same discipline has carried into Wrigley Mansion, where he is sommelier. The continuity is in the work itself—wine placed with intention, not just matched to a plate, but used to frame the meal and set the tempo of the room.

Where They Are Now

At Eleven Madison Park in New York City, Mark Guillaudeu now serves as sommelier, while also holding the sommelier role at Wrigley Mansion in Phoenix since 2022. The thread across those rooms is a clear standard: wines selected for sustainable farming, with a list centered on producers practicing organic agriculture. The result is not accumulation but editing. Each bottle is meant to hold its own, while the full list makes a larger case for how wine can be made and served with purpose. That restraint reads as hospitality, not minimalism for its own sake. Guillaudeu’s selections lean toward bottles that reward attention rather than default familiarity, giving guests something to study without pushing novelty as a value in itself. The effect is steady and practical: the list builds trust through consistency, then uses that trust to guide the table toward bottles that stay in mind.

Signature

Domaine Tempier Bandol sits among Mark Guillaudeu’s signature dishes. It signals the kind of bottle he favors: less about display than about depth, texture, and persistence in the glass. That preference fits a broader approach built on attention to farming, structure, and the story a wine carries from vineyard to table.

In Their Words “I think it’s also part of a broader trend: It seems people are waking up to this thirst for things they haven’t heard of before.” For a sommelier working the floor, that shift matters in practical terms. Guillaudeu is reading a guest base that is increasingly open to unfamiliar names and bottles that ask for more than recognition. The point is not novelty alone, but a growing appetite for wines that repay closer looking. “I’ve never seen a wine be so stagnant for so long, then just take off in the absence of a staff training or a promotion.” That kind of movement is part of the job: watching a wine’s reception change without a formal push behind it. For Guillaudeu, who has shaped lists at Commis, Wrigley Mansion, and Eleven Madison Park, those shifts are not theory. They are the daily evidence of how taste moves through a room.

Honors

Mark's honors include #15 Best Sommelier of the World (2023), Best Sommelier USA (2022), #6 Best Sommelier of the Americas (2022), and Best New Sommeliers. Together, they map a career marked by recognition at multiple levels, from the national to the international, and underscore the steady accumulation of skill, judgment, and composure that defines his work.