A Bachelor of Business graduate from the University of Tasmania, Cherish Ho started his journey in food & beverage by joining Lung King Heen at Four Seasons Hotel Hong Kong in 2011.
In April 2011, Nagata started his journey with Alain Ducasse owned Benoit as Benoit Tokyo Chef Sommelier.
“My definition of a good wine is one that can make a wonderful marriage with the food. A good wine does not have to be expensive.” Jacky LUK Chi Man, Chief Sommelier of Forum Restaurant 1977
Born in Hong Kong, Dolphin Ip is Sommelier of SKYE, the Park Lane Hong Kong, A Pullman hotel.
In 2008, the young man joined The Westin Josun Seoul as a server. Continued steadfast hard work and loyalty to a company he had joined twelve years earlier, in 2020, he became Head Sommelier of the hotel.
Singapore’s first Master Sommelier thrills his followers – including this one – on Instagram just as he inspires us with his kickboxing at mathias_camilleri_ms.