Other
Pier-Alexis Soulière
Sommelier
- Discipline
- Other
i. Biography
Pier-Alexis Soulière’s story begins far from the polished hush of fine-dining rooms, in rural Québec, where hospitality was not an industry so much as a family language. Long before he became the founder of P-A Soulière Sélection Ltd (2019–present), long before he earned the Master Sommelier credential in 2016 before age 30, the table had already taken hold of his imagination. “I was four years old and I was cooking with my grandmother… Without a doubt, the dining room was the epicentre of the house. I had always been fascinated by it.” That early fascination would become a vocation built on movement: from the warmth of a domestic kitchen to the disciplined choreography of restaurants, from rural Québec to dining rooms including La Chronique in Mile End, Dinner by Heston Blumenthal, The Modern, Manresa Restaurant, est. In Sydney, and Le Clan restaurant in Quebec City. Across that arc, Soulière’s work has remained rooted in the same essential scene: a guest at a table, a bottle opened with care, a conversation made possible by taste.
The Climb
Pier-Alexis Soulière trained at Institut de tourisme et d'hôtellerie du Québec, grounding his instinctive attraction to the dining room in the practical rigor of hospitality. From there, his education widened through service itself, as he sharpened his craft as a sommelier at Michelin-starred restaurants in London, Sydney, New York, and California. Those cities form a kind of map of apprenticeship: London with its classical precision, Sydney with its outward-looking dining culture, New York with its velocity and exacting standards, California with its proximity to vineyards and culinary imagination. The names attached to that journey carry their own resonance—La Chronique in Mile End, Dinner by Heston Blumenthal, The Modern, Manresa Restaurant, est. In Sydney—yet the deeper story is one of repetition, attention, and refinement. In the sommelier’s world, fluency is learned through details: temperature, glassware, timing, tone, the ability to read a table without intruding upon it. Today, he is head sommelier of Le Clan restaurant, a role that returns him to Quebec City with a perspective broadened by years of international dining-room experience. The path may have crossed continents, but its point of origin remains visible: a belief that food and wine are not merely consumed, but shared.
Today
Soulière now leads P-A Soulière Sélection Ltd as founder, a role that has run from 2019 to the present. The work sits alongside his current post as head sommelier of Le Clan restaurant in Quebec City, where the dining room remains the stage for the craft that first drew him in. His approach to wine is direct: keep it simple, avoid intimidation, and invite curiosity through playful ways of buying and tasting. That style matters in a field often made opaque by jargon; his emphasis is on access, not performance. In his hands, wine is less a test of knowledge than an opening—a way to notice texture, season, place, and mood. The bottle is not meant to stand above the table, but to belong to it. The through-line is gastronomy as a way of looking outward. As he puts it, “For the past 10 years, I have and continue to use gastronomy to explore the extraordinary world of food and wine.” It is a sentence that captures both discipline and wonder: the daily labor of hospitality, and the enduring pleasure of discovery.
Signature
Pier-Alexis's wine focus include Cuvée Roger and Cuvée Saint-Laurent.
In Their Words “For the past 10 years, I have and continue to use gastronomy to explore the extraordinary world of food and wine.”
Recognition
Pier-Alexis's honors include Best Sommelier of Canada (2020), Ninth place, Best Sommelier in the World competition (2019), Best Sommelier of the Americas (2018), and Best Young Sommelier in the World (2014).
Profile updated July 2026
FAQ
Asked of Pier-Alexis
What is Pier-Alexis Soulière's current role?
Pier-Alexis Soulière is Founder of P-A Soulière Sélection Ltd.
Where did Pier-Alexis Soulière train or study?
Pier-Alexis Soulière trained at Institut de tourisme et d'hôtellerie du Québec.
What recognition has Pier-Alexis Soulière received?
Best Sommelier of Canada (2020).
