Blog List

Terence Wong is Hotel Sommelier of Island Shangri-La Hong Kong. The Hong Konger oversees the comprehensive wine collections of seven restaurants in the hotel, including Summer Palace, a Michelin 1-star restaurant and a 100 Top Chinese Restaurants of the World 2019 & 2020. The other six restaurants are Cafe TOO, Island Gourmet, Lobster Bar & Grill, Nadaman, Restaurant Petrus and Bars & Lounges.

Summer Palace, Island Shangri-La Hong Kong

Lobster Bar and Grill, Island Shangri-La Hong Kong

Prior to joining Island Shangri-La, Wong was working in five-star hotels and Michelin-starred restaurants. He was Sommelier at Intercontinental Hong Kong, Chief Sommelier at Michelin 3-star L’atelier de Joel Robuchon and Restaurant Manager at Michelin 2-star Arbor Restaurant. Winner of The Best Sommelier Greater China competition 2011, Wong graduated in 2014 with a Sommelier Diploma from the Association de la Sommellerie Internationale (ASI), founded in Reims in 1969. He also obtained the Advanced Sommelier certification in 2016 from the Court of Master Sommeliers. This October, Wong will be finishing the Master Sommelier Diploma in London.

In 2011, Terence Wong was Winner of The Best Sommelier Greater China competition organised by the Hong Kong Sommelier Association Greater China. The competition was held in the Chinese Culinary Institute of Hong Kong

Imperial Treasure Paris Head Sommelier Romain Crozat holds a Bachelor’s degree in Hotel and Tourism Management from the Paris Centre of International Hospitality Management and Level 3 WSET. Prior to joining Imperial Treasure Paris in 2019, Crozat was Sommelier at Shang Palace, Shangri-La Hotel Paris and before that, Head Sommelier of Galvin at Windows, a Michelin star restaurant and bar at Hilton Park Lane London. Imperial Treasure Paris is a 100 Top Chinese Restaurant of the World 2020.  Based in Singapore, the group opened its first outlet in Paris on 29 September 2019.

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.