Eric Eybert, The St. Regis Saadiyat Island Resort

About Eric
Eric joined The St. Regis Saadiyat Island Resort as Head Sommelier in September 2011 during the preopening phase of the resort bringing with him his extensive knowledge and passion for wine which he has gained from working in all corners of the world.
Eric began his career in 1997 at La Bastide Neuve Estate, France where he was introduced to the harvest, filtration and cellar processes. Eric then travelled the world gaining experience and knowledge from some of the most famed wine regions of the world. After some years Eric was beckoned back to France by the acclaimed Michelin Star restaurant Moulin de Mougins as Head Sommelier in 2007. It wasn’t long until the Middle East called and Eric was appointed Head Sommelier at Margaux Restaurant, a French brasserie in Dubai, in partnership with the Alain Ducasse Formation.
In 2011 Eric made the move to Bahrain where he was Sommelier in charge of Trader Vic's at the Ritz-Carlton, the busiest and most successful restaurant operation in the Kingdom. In this role, and as he was their first Sommelier, he set up the operating procedures for expert wine service and trained the staff in basic product knowledge. He also supervised the construction of new wine cellars and created the first wine society with a weekly meeting to spread the knowledge of wine on the island. In his current profile at The St. Regis Saadiyat Island Resort, Eric overlooks the wine selection at all the venues with over 500 labels, one of the most extensive lists in the area.

Above and beyond the call of duty…
Eric’s achievements while at The St Regis Saadiyat Island Resort have been outstanding to date, from implementing wine dinners, to building a regular following of guests in UAE to control costs; Eric is a valuable part of the St Regis family.
The resort’s signature restaurant, 55&5th the Grill, regularly holds wine dinners and wine and cheese evening which Eric expertly organizes along with the Restaurant Manager and Chef de Cuisine. The wine and cheese evenings so far have all been fully booked with guests now asking for the venue to increase frequency.
Eric especially enjoys organizing wine experiences at 55&5th, The Grill inviting key names from the wine industry, including recognized wine makers from world over to the venue to meet and interest with guests while also sharing their expert feedback. These dinners are one-night exclusives and include a 5 or 6 course wine pairing experience, improving efficiency of the event. Eric is the biggest marketing tool for these events as his friendly and often amusing conversations with guests have them come back not only for the wine but also for another interesting conversation with Eric on his favorite subject – wine making.
The names that Eric has brought to The St. Regis Saadiyat Island Resort include Cos d’Estournel and Louis Roederer, amongst others. In addition to these events, Eric also works closely with the Chef de Cuisine to have a quarterly degustation menu which brings out the best flavors in the food selection with the perfect wine combination. His motto is to think outside the box and see how a wine experience can be enriched. He simply wants to share his passion and goes about it with much gusto every evening at the resorts venues.
Eric goes out of his way to ensure all staff is trained regularly to high levels, sacrificing days off and precious free time in order to dedicate time to his colleagues.

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Testimonials for Eric
“If Eric was a wine, he would be in between 'new' and 'old' world - meaning the best of both. Eric has been instrumental and has led the wine program at the St. Regis, including doing all the wine purchase for the hotel. As he’s worked in different markets, he understands the differences and adapts very well. That gives him the ability to choose the right wines for all the different restaurant, as well as for banquets. He loves to train and teach - sharing his knowledge and passion is one of his main drivers. And while this might not seem overtly special as many sommeliers around that globe have this talent, Eric brings another talent that not many sommeliers have - he knows how to entertain - be it the staff or guests. Whether the wine events, just a regular night at 55&5th or Sontaya or at the resort’s bar, if Eric is around, guests can expect some words, a recommendation or just a chat. Sabering champagne is his favorite thing to do. He does not even need a saber knife - just give him a champagne glass...and simply watch.” Alex Lahmer,Ex - EAM F&B The St. Regis Saadiyat Island Resort.

“It is so nice to work with Eric every day as the atmosphere is always very light and humorous. He is an excellent trainer and takes pride in increasing the knowledge of his staff. I have to sit across from him every day and sometimes if I am having a bad day I find myself looking over at him and instantly feeling relaxed.” Sunisa Noonpakdee, F&B training manager, The St. Regis Saadiyat Island Resort.