Cocktail Workshops & Mixology Classes in Paris 15

François FAYARD

Successively bartender, director of establishments, Brand Ambassador/Key bartender ABSOLUT, sales manager for bars, cocktail trainer at the Atelier des sens, François has always had the desire to facilitate access to the cocktail. Convinced that sharing knowledge can only be beneficial to promote the democratization of the cocktail, François used his multiple experiences to create OOGY WAWA in 2011.

Jérôme VALLANET

A graduate of the École Hôtelière de Paris, Jérôme began his experience in 1996 in the luxury hotel industry. For about ten years, he focused on learning, or more precisely mastering his art alongside big names in the industry. Co-founder and now a major player in the activity of FORMA BAR, a distinguished bartender recognized by his peers, Jérôme became its manager in 2008. At OOGY WAWA since 2019, he takes care of the professional-oriented cocktail workshops.

Fleur HOUDRE-GREGOIRE

Sandrine Houdré-Grégoire has served as a bar manager in various establishments such as Le Byblos Saint Tropez & Byblos des neiges in Courchevel 1850. She is involved in the openings of venues like Chlösterli in Gstaad and Murano in Paris. Recognized by her peers as the best mixologist in France at the Cocktailzone Award 2008, she is the author, among other works, of the Petit Larousse des cocktails. She founded her consulting company Virgin Cucumber in 2010 and Essensorium in 2022.

Lou FONT

Passionate about the arts in general, Lou has developed his expertise in the world of mixology for about fifteen years.

Very present at all events on the French scene as an expert bartender for numerous international brands, Lou will share his passion and knowledge with you during workshops that are very friendly.

Sébastien OGUIC

Multiple champion of France in Flairbartending, Sébastien has developed the art of cocktail shows on the biggest international stages. After more than ten years in the competition circuit and within the BAR ACADEMY, Sébastien has dedicated himself to event service and mixology workshops to share his passion.