This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
Uncorked: Chester Grucza
One of Hong Kong’s most recognised (and loved) characters in the F&B trade, Chester Grucza was born in Poland yet developed itchy feet early on in life and by his own admission, “moved out the country as as soon as possible.” After a stint in London, Chester moved to Hong Kong five years ago and is currently the food & beverage manager for Buzz Concepts which looks after American bar and restaurant, Lily & Bloom, Volar and Fly nightclubs and Tiger Curry. Chester speaks to dbHK about his inherent stubbornness and dining with Jacques Cousteau.
What vintage are you?
1982. BBB, a brilliant year for Bordeaux, Barolo and Barbaresco. I couldn’t ask for a better provenance, I guess?
What bottle sparked your love of wine?
There is more to learn every single time I taste wine. I constantly rediscover my love for wine – recently that spark reappeared with Redoma Tinto 1995 from Niepoort. My very first experience with wine was Egri Bikaver; Hungary’s most infamous red wine.
What would you be as a wine?
A Riesling! Unruly and defiant, tolerant of cold weather, distinctive and racy.
Where are you happiest?
Outdoors or underwater. Even better if my much better half is nearby, so we can experience the world together.
What’s your greatest vice?
Stubbornness. I must have been a donkey in a previous life.
Best advice you ever received?
Be nice to people you meet on the way up, as you might see them again on your way down.
Most overused word?
Basically, awesome and superb.
Your cellar’s underwater, which bottle would you dive in and save?
That’s a tough one. It would have to be something personal, that brings happy memories. My magnum of 2009 Vigna Bastignano from Conti Capponi would be high up on the list, since I spent some superb moments in Chianti this summer.
What’s the best & worst thing about the wine business?
Innovation and stubbornness. There’s so much know-how: both in the wine making and consuming. It’s almost easier to find a good wine than bad, if you have any understanding at all. At the same time, people are so stuck in their ways, it’s hard to persuade them to try anything new.
What’s on your wine bucket list?
1976 Montelena Chardonnay, 2005 Didier Dagenau Silex and 1949 Egon Muller Scharzhofberger Spatlese. 1973 Stag’s Leap Wine Cellars, 1990 Château Margaux, 1999 Romanée-Conti.
Who would you invite to your dream dinner party?
Jacques Cousteau, Neil Armstrong, Tony Halik, Ian Fleming, Stephen Hawking, John Nash, Winston Churchill, Margaret Thatcher, Sean Connery, Daniel Craig, Lech Walesa, John Paul II. That makes a nice dozen and two hosts: Elizabeth (my better half) and I.
Personal satisfaction (Parker points – out of 100)
97 en primeur. Let’s see how I develop in the bottle.
Which wine would you like served at your funeral?
1947 Château d’Yquem.