W: Can you tell us a little bit about your background? What led you to Bubbledogs, and did you always have a passion for champagne?
SC: I went to university and got a degree in Hotel and Restaurant management. However when I graduated, I decided I needed a more artistic outlet and pursued the career of a chef. I attended the Culinary Institute of America in Napa Valley. It was during schooling there I got a great introduction to wine. I then moved to New York City to be a chef but soon decided it wasn’t for me. At that time, Thomas Keller had just opened Per Se and was looking for front of house staff, so I took the opportunity of a kitchen server there. I worked there for 4 years and then progressed to a Maitre d’. I was accessing the most amazing wine list and tasting some wines I had never dreamt of tasting. I also took the WSET Level 3 during my time there, which helped me progress in my career. After I left Per Se, I went to work at Noma in Copenhagen. It was there that I was truly introduced to grower champagnes and small, artisanal wines. It was a completely different world than Per Se; less glamour and glitter, but still amazing wines. Then I moved to London and was really missing the New York vibes and also the wines that were available in Denmark. I really wanted people to get to know and love grower champagnes like I have. I wanted people in England to see beyond big name brands and big houses. So when I had the opportunity to open any kind of restaurant I wanted, I chose a grower champagne bar so I can champion these amazing wines.