David Biraud, 50, was born in La Roche-Sur-Yon, France. Following studies in catering and sommellerie in Bordeaux, Biraud went to Paris to start his career working as a commis sommelier at Alain Passard’s L’Arpège. In 1955, the Frenchman moved to Les Ambassadeurs at the Hotel de Crillon where he worked with some of France’s greatest chefs including Christian Constant, Dominique Bouchet, Jean-François Piege and, in 2010, Christopher Hache. In March 2011, David Biraud joined Mandarin Oriental Paris as Head Sommelier and Director of the hotel’s fine dining restaurant, Sur Mesure par Thierry Marx.
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Could you provide a concise overview of David Biraud’s career path and notable positions held, including his roles at prestigious establishments such as L’Arpège and Mandarin Oriental Paris?
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What is David Biraud’s background and career trajectory in the culinary world?
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