Michelin-starred restaurant and Champagne bar Texture, located in Marylebone, has announced the appointment of Gregory Vergnes as its new Restaurant Manager and Cyrielle Mascaro as Head Sommelier.
Independently owned and run by Chef Patron Aggi Sverrisson, the restaurant specialises in modern European cuisine with Scandinavian influences.
Vergnes joins Texture from two Michelin-starred The Greenhouse Restaurant and will be responsible for the recruiting, training and supervising of all staff; reservations management; and quality control throughout the restaurant. He will play a pivotal role to maintaining Texture’s Michelin star status.
With almost 13 years’ international hospitality experience, Vergnes completed his degree in Hospitality Management from the La Rochelle Hospitality College. The French native went on to develop his skills at a number of French hotel restaurants before joining 5* Hotel Le Club de Cavalière Relais & Châteaux in the French Riviera. In 2011 Gregory moved to London and joined Michelin-starred Gauthier Soho Restaurant, followed by The Westbury 5* Hotel.
Working alongside Vergnes, Cyrielle Mascaro joins Texture from two Michelin-starred Hélène Darroze at The Connaught. Cyrielle will be instrumental in the day-to-day running of the restaurant’s bar and cellar, seeking out new wines from across the globe.
Texture currently offers a selection of 100 Champagnes by the bottle and 600 hand-picked fine wines. Mascaro will also create innovative cocktail menus and develop the skills and knowledge of her team.
Mascaro’s impressive rise through the sommelier ranks in just seven years, began in Paris alongside Alain Ducasse. She later moved to La Tour D’Argent while completing her studies at the iconic Ecole Hôtelière, Médéric; the first hospitality school in France founded in 1933.
Aggi Sverrisson commented, “We are delighted to have Cyrielle and Gregory join us at Texture and to them becoming an integral part of the team. I’m sure with their extensive experience and industry knowledge, they’ll be a real asset to us and will ensure our service remains at the highest standard.”
