Sean Crosby laughs a little when I ask about his route into hospitality, sharing that it was “unconventional.” Growing up in Pennsylvania and studying theology, his intentions were to join the seminary. So how did a self-described “beer and bourbon guy” teaching theology and philosophy become Head Sommelier at a Michelin-starred restaurant in London?
Crosby admits the shift was in part down to restlessness. Realising progression would be limited in teaching, a regular movie night changed his career path when his roommate picked the Somm documentary. Crosby was immediately taken by it and thought “I have to give it a go.” He bought a copy of The World Atlas of Wine, reasoning that with his academic background he already knew how to study, and it snowballed from there.
Crosby found a mentor in Thierry Lasparre, “an old-school French somm” who had trained under Olivier Poussier, 2000’s Best Sommelier of the World. Teaching all day before working the evening service with Lesparre at Amorette, a restaurant Crosby describes as having the best wine list in Pennsylvania, he learnt a lot about wine and how to work the floor.
“It’s all about the guest: it’s their celebration, their anniversary, their birthday, their promotion. We’re just here to help make it better”
As the pandemic hit, Crosby filled gaps in his knowledge by working as a cellar master in a winery in Pennsylvania and in wine education. He was clear, however, that he wanted to work in a Michelin restaurant. At the time, Pennsylvania had no such scene, and he knew that to do so he’d have to move to New York, Washington DC or Los Angeles. Realising that would mean uprooting his life, he concluded that he should just “go big or go home.” As he started following restaurants and sommeliers in London, Crosby met his second mentor, Jonathan Kleeman, when he posted online about an open position at Restaurant Story, a London restaurant with two Michelin stars, “pushing for a third.”
In July 2023, Crosby packed his bags and left the US for only the second time in his life, to move to the UK as the Assistant Head Sommelier at Story. He says Kleeman was an instrumental if very different teacher from Lesparre, teaching him about looking for wines people won’t immediately recognise, and mixing classics with lesser-known discoveries.
Crosby left Story to come to Kitchen W8 as Head Sommelier in September 2025. He was excited about the opportunity to grow his own programme and curate the wine selection, while admitting that part of the appeal was also the slight step back in intensity to the more laid-back one-star neighbourhood restaurant in Kensington.
What does the future hold for Crosby? At Kitchen W8, he’s excited about a new project he has been working on with General Manager, Allegra Morelli, to offer premium bottles by the glass for very limited periods: “when it’s gone it’s gone.” The by-the-glass list is changed seasonally already, and in March the restaurant is showcasing women winemakers. Crosby revels in being able to change the list quickly and respond to guests’ feedback, many of whom have been regulars for years. He is also working on a non-alcoholic pairing for the tasting menu, adding innovative brands like Feral and NON to the list. He wants customers looking for non-alcoholic options to have just as many interesting pairings as wine drinkers. “At the end of the day, it’s all about the guest, it’s their celebration, their anniversary, their birthday, their promotion. We’re just here to help make it better.”
Looking further ahead, Crosby would love to work on the floor for as long as he can, citing Master Sommeliers with long careers in service as inspiration: Bobby Stuckey, James Lloyd, Eric Zwiebel. Zwiebel has also been a great support to him through the UK Sommelier Association (UKSA) which provided a much-needed community when he moved to London.
Talking about dream wines, Crosby reminisces about the chance to try López de Heredia Viña Tondonia Reserva Blanco 2011 alongside the 1922, remarking that trying anything that has seen so much history “gives you goosebumps.” But if a wine fairy granted a wish to taste anything, it’s a bottle which unites his two homes that Crosby would like to retaste: the first English sparkling he ever tried while still working at Amorette, astounded that England could make wine: Ridgeview Blanc de Blancs 2016 – “I’d love to see if it’s as good as I remember!”
Crosby is still in the early days of what promises to be a long and successful career and is somewhat taken aback at how quickly his life has changed. “I look at my career, and I still have so much to learn…and I want to learn.” With an unmistakeable passion for wine and service, and supportive mentors, his future career is sure to continue to be shaped by his curiosity and dedication.
