Martin Ayotte was trained as an accountant, but has now taken on a second career. Like many others, it was his passion for wine that led him to adhere to the Epicurean lifestyle in 2006. The transition took close to four years.

In order to become maître de cave, he had to acquire knowledge about cabinetmaking and design, but first of all, he wanted to find out as much as he could about wines and how they age and evolve over time. He participated in most of the training programs offered by the SAQ (Société des alcools du Québec). However, it was after taking on a wine and food pairing (sommellerie) course at the Laval Hotel School (École hôtelière de Laval) and, more specifically, advanced training as sommelier at the Quebec Hotel and Tourist Institute (Institut du touriste et d’hôtellerie du Québec) that he definitely reoriented his career.

Martin was Vice-president of the Canadian Association of Professional Sommeliers(2012-2013) and Manager-founder of the Laval Wines show in Quebec, Canada (November 2012 & 2013).

He is now an accredited member of:
The North American Sommelier Association (NASA)
The Accredited Sommelier Association of Canada (ASAC)
The Sake Sommelier Academy (SSA)

One passion, two specialties

He is now sommelier and maître de cave. In Canada, he designs and installs private wine cellars, he is a wine cellar retailer and he counsels his customers on how to manage and carefully age their wine inventory. Martin is working in Ontario, Quebec and all the Maritimes.

In Europe, he sell top-of-the-range wine cellar equipment for individuals and wine stores. He is actually working in Brussels, Paris, Bordeaux, Monaco and Helsinki. He brings North American style and know-how to European techniques.

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