David Biraud, 50, was born in La Roche-Sur-Yon, France. Following studies in catering and sommellerie in Bordeaux, Biraud went to Paris to start his career working as a commis sommelier at Alain Passard’s L’Arpège. In 1955, the Frenchman moved to Les Ambassadeurs at the Hotel de Crillon where he worked with some of France’s greatest chefs including Christian Constant, Dominique Bouchet, Jean-François Piege and, in 2010, Christopher Hache. In March 2011, David Biraud joined Mandarin Oriental Paris as Head Sommelier and Director of the hotel’s fine dining restaurant, Sur Mesure par Thierry Marx.
15 Jul212 820
Terence Wong is Hotel Sommelier of Island Shangri-La Hong Kong. The Hong Konger oversees the comprehensive wine collections
15 Jul187 703
Imperial Treasure Paris Head Sommelier Romain Crozat holds a Bachelor’s degree in Hotel and Tourism Management from the
16 Jun35 248
A Bachelor of Business graduate from the University of Tasmania, Cherish Ho started his journey in food &
26 May236 1017
In April 2011, Nagata started his journey with Alain Ducasse owned Benoit as Benoit Tokyo Chef Sommelier.
10 May140 485
“My definition of a good wine is one that can make a wonderful marriage with the food. A
04 May54 264
Born in Hong Kong, Dolphin Ip is Sommelier of SKYE, the Park Lane Hong Kong, A Pullman hotel.