Piper-Heidsieck has appointed Émilien Boutillat to the role of chef de cave, taking over from Severine Frerson who recently departed for Perrier-Jouët to succeed retiring chef de cave, Hervé Deschamps.
Boutillat is young, globally experienced and credentialed as an oenologist and agricultural engineer. A born and bred Champenois, Boutillat graduated from SupAgro Montpellier in France and spent time in Chile, New Zealand, the United States and South Africa before returning to France. For the past five years he has headed-up the winemaking team at Cattier’s Armand de Brignac.
Boutillat steps into the position alongside esteemed chef de cave, Regis Camus, who takes on the company’s prestige cuvée, Rare, as a standalone brand.