T a s t i n g
Zachary Yu Zac has been very interested in the Food and Beverage industry since his youth. His career goal is to merge great wine, delicious dishes, and enjoyment in F&B. With training in different aspects of the catering industry, Zac is experenced and knowledgable in Hong Kong’s unique food culture. After years of work, he became a passionate F&B guy, immersing himself in the food and wine world with great pleasure. Now he is the sommelier of Langham Place and calls himself “Wine Guy.” For him, this is the perfect job because he enjoys every moment of his work. Zac自小對餐飲業有著濃厚的興趣， 立志在糅合了醇酒、美食和「疲 勞」的餐飲業中發展，並接受不同 崗位的訓練，親身體驗和學習餐飲 業的獨有秩序和文化，對餐飲業漸 漸由興趣變為熱愛，把飲食世界完 全融入於自己的生活當中。Zac現於 朗豪酒店任職品酒師，既能發揮其 個人所長，亦可寓工作於娛樂。
P a n e l
Jordi Chan With more than 10 years in the F&B industry, he’s currently working as Education & Training Manager in ASC Fine Wines Company and was the Head Sommelier in The Mira Hong Kong, Sommelier of Gaddi’s in The Peninsula Hong Kong and Verandah of The Repulse Bay before. Jordi has won awards including the Grand Prize of Hong Kong Best Sommelier Competition in 2010. He also serves as a private instructor for wine seminars and wine courses. 超過10年飲食業界的工作經 驗 ， J o rd i 現 為 A S C F i n e W i n e 藏酒軒的教育及培訓經理。他 曾 於 The Mira Hong Kong 擔 任 Head Sommelier，亦曾是半島酒店 Gaddi’s和淺水灣影灣園Verandah的 品酒師。 Jordi 亦曾獲得多項葡萄酒 相關的獎項，包括 2010年度的品酒 師大賽獲得大獎及 2009年度的最佳 表現獎、及2010年度的Penfolds香 港品酒師大賽奪得亞軍，亦有參與專 棡欄寫作及葡萄酒教育工作等。
Tit Ng Tit Ng is a member of the Hong Kong Sommelier Association and the Hong Kong and China Bartender Association. He is also a member of the jury panel of Asia Hotel & Catering Times Magazine, Wine Spectator Best E x c e l l e n t W i n e L i s t Aw a rd s 2008 and 2009, also the California Grapes International Inc., and the Firstgrowthasia. com. He became the sommelier of the Intercontinental Hong Kong Hotel in 2007 He won the 1995 Beefeater Cocktail Competition and was awarded the Penfolds Australian Wine Scholarship. Tit 是香港品酒師協會及香港中國調 酒師協會的會員，亦是Asia Hotel & Catering Times Magazine、Wine Spectator Best Excellent Wine List Awards 2008 & 2009、California Grapes International Inc.及 Firstgrowthasia.com評酒小組成員 之一，自 2007 起於香港洲際酒店任 職品酒師。曾於1995年度Beefeater 雞尾酒大賽中贏得冠軍，更於 2006
Alan Liu Alan is the sommelier and bar manager of the American Club. He has also worked at the HK Yacht Club and at the French Window restaurant as a sommelier. A master at foodpairing, he won the HK Best Sommelier Competition in 2007 and was the 1st runnerup of Penfolds Best Sommelier Competition. He was also the youngest sommelier to become the Best Sommelier of the Year 2008. In 2010, he was the 2nd runner-up of the Best Sommelier Greater China Competition. Alan曾經擔任香港遊艇會的品酒師兼
Wallace Lo One of the youngest sommeliers in Hong Kong, Wallace obtained the Level 3 certificate from the Wine & Spirit Education Trust when he was just 21. Interested in developing his palate from any early age, Wallace first worked as a barista, after studying International Hospitality Management as well as Hotels and Catering. Within a few years, he was named Assistant Sommelier at “The French Window”. As Hotel ICON’s sommelier, Wallace has a platform to educate diners on the diversity of wine. “I want to challenge the local mindset that only expensive wines are good.”
助理餐飲經理，以及中環國際金融中 心The French Window的品酒師， 現為美國會的酒吧經理及品酒師，對 葡萄酒與美食的搭配有特別深入的研 究。Alan在2007年同時奪得香港最 佳品酒師大賽和奔富香港最佳品酒師 大賽亞軍，並於 2008年榮獲香港最 佳品酒師殊榮，是歷屆獲此獎項的最 年輕品酒師，前途無限。 2010年奪 得大中華品酒師大賽季軍。
香港最年輕侍酒師之一，Wallace於 21歲時已完成了WSET課程的Level 3 。早年已對發掘不同味道有著濃厚 興趣的Wallace攻讀酒店及餐飲業後 就香港著名高級餐廳任職。幾年間已 被The French Window聘請為侍酒師 助理。現於HOTEL ICON任職侍酒師 的Wallace曾說道：「作為一名侍酒 師，我希望改變本地人認為貴酒就是 好的心理。」
Mathieu Pouchan With parents hailing from prominent wine regions in France – his mother from Rhone Valley and father from Bordeaux–Mathieu has worked in the legendary La Tour D’Argent, regarded as a culinary landmark in Paris. Working under the tutelage of Mr Ridgway, Mathieu honed his craft. He later moved to La Tour d’Argent’s in Japan, where his love of Asia began. Today, he is Chief Sommelier for etc wine shops.
Katrina Lau Katrina joined the food and catering industry in 2006 and is now assisting bartending job in Hotel Nikko Hong Kong. She fell in love with wines and has started to indulge herself in wine tasting since 2011. In the Best Sommelier Greater China Competition 2011, Katrina did not only become one of the top five winners in Hong Kong, but became the 2nd runner-up in the competition. She is regarded as one of the budding young sommeliers.
年獲得奔富澳洲葡萄酒獎學金。
Benny Chung B e n n y C h u n g i s t h e P ro j e c t Manager-Sommelier at Shangri-La Group, he worked in Hong Kong Golf Club, Ritz Carlton, Island Shangri-La, and Sevva for over 9 years. He was awarded as a Certified Specialist of Wine (CSW) by the Society of Wine Educators. He also holds an Advanced WSET qualification and a Certified Court of Master Sommelier. He is the only Sommelier in Hong Kong to hold these three prestigious qualifications simultaneously.
Gon Leung Gon studied Hotel Management in Switzerland and previously worked at the Ritz-Carlton Hong Kong and the Royal Garden Hotel. He is now working in H One as a sommelier who specializes in food and wine matching with his unique perception. He worked in the RitzCarlton Hotel seven years ago and began his wine journey since then. During his study and work, he learnt about wine and was able to taste a great variety of wines.
Kevin Yu Kevin spent 17 years in the field of F&B. including InterContinental Hotel Hong Kong, Aspasia and the Drawing Room, where he gained invaluable experience and wine knowlege. Kevin was also trained as a sommelier gained in depth knowledge of wine from different countries and different regions. He is now the Restaurant Manager and Sommelier of the Drawing Room and expert in Italian wine, familiar with all the classic matches of Italian food and wine.
Gon曾留學於瑞士，修讀酒店管理課 Benny任職香格里拉酒店集團飲食部 項目經理，熱愛葡萄酒。過去九年也 曾於香港高爾夫球會、麗嘉酒店、 香格里拉酒店及 Sevva 餐廳工作。 已取得Certified Specialist of Wine 資格，同時擁有 WSET 高級文憑及 Court of Master Sommelier認證。 他是香港唯一擁有這三項證書的品 酒師。
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程，回港後先後於麗嘉酒店及帝苑酒 店工作，現為餐廳H One的品酒師， 憑著多年的經驗和熱誠對美酒佳餚的 搭配特別有心得。Gon於大約七年前 於麗嘉酒店工作的時候愛上葡萄酒， 也在學習上、工作上不斷加深認識 及接觸葡萄酒，越來越被這種神之水 滴所吸引。
Kevin 曾於香港的高級餐廳工作達 17年之久，當中包括香港洲際酒 店、Aspasia及The Drawing Room 等。期間，Kevin除了在工作中不斷 汲取經驗外，更修畢多個葡萄酒課 程，成為一位出色的品酒師，對世界 各國各地區的葡萄酒都有深入的了 解。他現為The Drawing Room的餐 廳經理及品酒師，對意大利葡萄酒尤 其熟悉，當然對意大利菜跟葡萄酒的 配搭非常認識。
天生與葡萄酒結下不解之緣，母親 來自隆河谷、父親的家族則來自波 爾多，曾於巴黎的餐飲地標La Tour D’Argent 餐廳工作，亦讓 Mathieu 在 Ridgway 的指導下磨練出非凡的 品酒技藝。後來Mathieu遠赴日本的 La Tour D’Argent工作，自此愛上亞 洲，現為etc wine shops 斟‧酎擔任 首席侍酒師。
Katrina於2006年加入飲食業，現正 於香港日航酒店工作，主要協助侍酒 工作。由 2011年才開始學習品酒的 她，已立志參加 2011年大中華最佳 品酒師比賽，不但成功進入香港區五 強，最後更一鳴驚人奪得季軍，被譽 為前途無限的新晉品酒師之一。
2/11/13 5:55 PM