François Chartier has been on an aromatic quest since the late 1980s to understand the impact of aromas in our daily lives, more specifically in the world of gastronomy, wine and beverages. A sommelier, cook, columnist, author, researcher, consultant, trainer and lecturer, he has had a unique and brilliant career. Today, François Chartier is an advisor on the research committee for the new SONY AI: Artificial Intelligence & Gastronomy project in Tokyo and "Master Blender" at one of the country's oldest sake breweries; his first sake Tanaka 1789 X Chartier will be launched worldwide in 2020. He has been a member of the board of directors of the International Society of Neurogastronomy at the University of Kentucky College of Medicine & UK HealthCare since 2015. His exceptional track record places him in a class of his own, as no international gastronomy professional has ever achieved what this creator of harmonies has achieved to date: winner of the prestigious title of Best Sommelier in the World (Sopexa Grand Prix 1994), he also won the prize for Best Cookbook in the World in 2010 in Paris & in 2016 in China and Best Wine & Food Pairing Book in the World in 2013 in Paris. His passion led him to follow his own path by bypassing some of the rules of his profession. In 2004, he literally created a new science: that of "Molecular Harmonies", based on the potential for aromatic synergy between foods – which has redefined haute cuisine –, as well as between foods, wines and different beverages. In doing so, he successfully explained and deepened the impact of aromas on the world's gastronomic heritage, as well as the harmony between food and wine and other drinks such as sake and beer. Since then, he has never stopped developing his aromatic science and is considered a world expert in aromas. Famous American wine critic Robert M. Parker Jr. describes François Chartier as "a pure genius". Renowned chef Ferran Adrià of elBulli calls him "the number one flavor expert".