Ethan Boroian trained as a chef at Michelin-starred restaurants, but in the end it was the beverage side of F&B he fell for.

He has since become the youngest champagne ambassador for Moët Hennessy in the history of the company – with the hallowed labels of Krug, Dom Pérignon, Ruinart, Veuve Clicquot and Moët & Chandon in his charge.

We talk to him about what we should be drinking and where we should be drinking it…

Best day on the job so far?

I have been lucky enough to experience some surreal events with this job, but having a BBQ in the Clos Du Mesnil while drinking different vintages of Krug Clos Du Mesnil and Krug Clos D’Ambonnay still tops the list. Tough job, but someone has to do it…

If you could only drink one champagne for the rest of your life what would it be?

I think it would have to be Dom Pérignon for its fresh minerality and amazing versatility with food pairing.

Very few chefs have mastered the modernist cuisine style of cooking. Grant Achatz is one of them

What’s new for MH champagnes this year?

This year marks a very interesting year for Dom Pérignon as we are releasing an incredibly strong trinity of vintages (2008, 2002 Plénitude 2 and Rosé 2006). These are the vintages that Dom Pérignon lovers have been waiting for.

Veuve Clicquot also launched La Grande Dame 2008, another highly anticipated vintage, proven to be very popular with champagne enthusiasts.

Best restaurant you’ve ever eaten in?

Being born in Chicago, Alinea surpassed my expectations. There are very few chefs that have mastered the modernist cuisine style of cooking, and Grant Achatz is one of them.

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Best restaurant you’ve eaten in this year?

Core by Clare Smyth. It’s modern-day fine dining at its finest, without being pretentious.

Where was the last place you ate?

Frenchie, one of my favourite restaurants in London. The food is consistently delicious, and they have a very interesting wine list. I do however take advantage of their £30 corkage policy so that I can share some of my favourite champagnes.

I always leave a glass of whatever I bring for the waiter that looks after us, and I think most people should do the same.

Today, anyone can create a gin and put a pretty label on it. There is very little quality control

What’s your guilty pleasure?

Collecting watches. In a world full of products built for obsolescence, I love that a fine watch is built for permanence. It’s where science meets craft to create art – just like wine.

Which current food or drink trend do you wish would die?

The gin trend! The market is saturated, and it’s confusing for consumers.

Today, anyone can create a gin and put a pretty label on it and there is very little quality control.

For more information, see clos19.com