Top 10 Macau sommeliers

Macau may be small but it’s a mighty player in the sommelier business.  We’ve tracked down 10 of the finest and most passionate wine professionals and quizzed them on what makes their job the best in the trade.

From high rise hotels and casinos to luxury Asian and European-inspired restaurants, the small peninsula of Macau plays host to a wealth of talented professionals in the wine industry.

We’ve hunted down (not literally) some of Macau’s favourite somms and asked them what it is that they really love about their jobs.

Click through to see our pick of the country’s top sommeliers….

Dheeraj Bhatia, chief sommelier, Robuchon au Dôme, Grand Lisboa

Dheeraj Bhatia is the chief sommelier at the three Michelin-starred restaurant, Robuchon au Dôme in the Grand Lisboa where he recently moved from the Pensinsula in Hong Kong. His wine career has taken him to Singapore, South Africa, India and Dubai where he enrolled as an apprentice sommelier at the millionaire’s playground, the Burj al Arab.

“One of the most memorable moments in my career was when I sold a 1900 Margaux for S$26,000 (HK$146,000) and a 1900 d’Yquem for S$19,000 (HK$108,000) in Raffles, Singapore. It was indeed a privilege to taste them – though I was very nervous when I was opening them!”

Bhatia’s accolades include winning the 2011 Best Sommelier of the Year – Singapore at the World Gourmet Summit and coming second in the Ruinart Sommelier Challenge Hong Kong in 2014.

“As sommeliers we are fortunate to be surrounded by the best of everything and I am blessed to have had good mentors on this journey who have showed me the right path always.”

Nigel Chan, sommelier, The Eight, Grand Lisboa

Nigel has worked at three Michelin-starred restaurant, The Eight since September last year and before that he was at Robochon au  Dôme and acted as director of wine for Hotel Icon, Hong Kong’s teaching and research hotel for the School of Hotel and Tourism Management.

“I am so fortunate to be able to travel to so many different wine regions around the world. Last year I was invited by the Peter Michael Winery in California to attend their sommelier summit. That was one of the best moments in my life.

“Being a sommelier in Macau means you’re often meeting people who really want to be lavish with their money. I opened a perfect bottle of 1985 Henri Jayer Vosne Romanée Les Brûlée (a week after a bottle of 1978!) and the guest invited me to have a glass with him. That almost put tears in my eyes. Since coming to Macau, I’ve tasted more DRCs in one year than I have done in my entire career!”

Arnaud Echalier, senior beverage manager, Sands Cotai Central

France-born Arnaud works at the Sands Cotai Group which incorporates the Conrad and Holiday Inn.

While he was cutting his teeth studying the restaurant business, one of his mentors pushed him to progress further into wine and under his guidance, Echalirr went on to gain his MC Sommelier award in the Loire Valley.

“One of the best parts of my job is being able to try wines you never will again. Some of my favourite memories include tasting 1929 La Tache, 1959 Krug in magnum and recently, an 1866 Port Quinta do Vallado,” he said.

When Echalier was in Edinburgh and working with Michelin-starred chef Martin Wishart, Echalier had the good fortune to recommend a 10 year old Bruiccladdich and speak favourably about the distillery to Simon Coughlin the CEO of Bruiccladdich as well as the co-founder, Mark Reynier and Jim MacEwanm, the master distiller.

“They loved talking to me about Islay malts, and it was only when they left their business cards that I realised who they were! I was very glad to have met the people behind those marvellous whiskies and what a relief we all loved Bruiccladdich!”

Adolphus Foo, sommelier, Crown Towers and founder and President of the Macau Sommelier Association

The energetic Adolphus Foo has been in Macau for eight years and is currently the sommelier for Crown Towers in the vast entertainment complex that is the City of Dreams. Previously he was director of wines at MGM Macau and has somehow also found the time to be president and founder of the Macau Sommelier Association.

Foo has also appeared as a judge at the Cathay Pacific Hong Kong International Wines and Spirits Competition (HKIWSC) and for the Asia Independent Wine Critics and Asian Champion Sommeliers Award. He is a lecturer for CIVB and is currently pursuing his WSET Diploma and Advanced Sommelier exam.

“Being a sommelier is a rewarding job,” he said. “I enjoy meeting people as wine has such a power to connect. Many of my longest standing friendships to this day have been through enjoying a glass of wine with them years ago.”

Mathieu Gaignon, senior beverage director, Macau University of Science and Technology

Mathieu Gaignon has had an enviable career spanning over 10 years as head sommelier  for some of the world’s most famous restaurants including the Berkeley Hotel and Gordon Ramsay’s Hospital Road in London to Macau for the Grand Lisboa and Robuchon au Dôme.

“Macau represents some of the best diversity in restaurants that I have ever seen and with my job I am learning every day. Having great feedback from my customers is the best thing about my job because there’s nothing better than be able to please people.”

“The hours may be long but everyone knows each other in Macau and we sommeliers often hang out under the stars in the warm evening air drinking wine. What could be better than that?”

Hedi Lao, sommelier, Zi Yat Heen,  Four Seasons

Hedi Lao has worked at the two Michelin-starred restaurant, Zi Yat Heen in the Four Seasons for two and a half years. She became a certified sommelier when she was 24 and is currently studying for the WSET Diploma.

She says, “I’ve had an interest in wine for as long as I can remember. Being a sommelier is the perfect place to taste and learn about wines. My favourite part is seeing the moment of pleasure that people have when they try a wine they love that I’ve recommended to them.

“The wine business is always evolving, and travelling and talking to people connected with wine are experiences that you cannot find in any book.”

Kelvin So, chief sommelier, Galaxy Hotel Group

Kelvin So started life wanting to become a chef, but by his own admission thinks his knife skills couldn’t cut it, so his talent for dealing with people and for remembering flavours and aromas led him down the sommelier path.

So has currently been with the Galaxy Hotel Group for six months but before that worked with Wynn Macau as its wine director.

“One of my defining moments as a sommelier came when I won the 2015 Ruinart Champagne Challenge and the 2013 Hofex Dream Team competition. To be recognized for doing something that I love is the most tremendous feeling.

“Being a sommelier is about needing to read the customer carefully. What are they coming in for? Did they have a good day at work and how are they feeling? Get that right and you’ll make a safe decision.”

Eugene Tan, chief sommelier, Otto e Mezzo Bombana

Tan has been with high-end Italian restaurant, 8 ½ Otto e Mezzo Bombana (named after Fellini’s classic film, 8½)  since its launch in Macau in May this year. Previously he was with the Galaxy Hotel Group heading up its wine programme.

Currently studying for his WSET Diploma, he has a wealth of accreditations under his belt including being awarded Epicure’s Singapore Rising Sommelier of the Year and winning the Best Sommelier of Macau competition in 2014.

“Sommeliers here in Macau are an elite team of professionals”, he said. “Since there’s only a handful of us, everyone is close-knit and we see each other regularly for tastings and gatherings. I’ve had a wonderful time discovering new wines and being able to share them with guests.”

Andrew Wong, Altira Hotel

Andrew Wong has been at the Altira Hotel for 18 months and was promoted to head sommelier three months ago.

Wong studied hotel management in Switzerland, and being surrounded by so many vineyards inspired him to take his WSET Diploma and CMS Level 2 and thence to the world of being a sommelier.

“Being a sommelier is the bridge between winemaker and guest. You need to be able to tell stories about the wine, not just describe it”, he said.

“The nicest feeling is seeing someone reading our wine list which I have spent so much time in preparing. A lot of guests will also offer you a glass as well which is great sign of their appreciation.”

Just Wong, Lai Heen, Ritz Carlton

Just Wong’s remit with Lai Heen on the 51st floor of the Ritz Carlton started before it even opened in May 2015 where he sat down with the chefs and carefully crafted “the perfect winelist” with the various chefs.

His passion for wine was awakened in his early days of hotel management when he overheard a sommelier recommending a wine to a customer.

“The sommelier was using vocabulary and a lexis that I had never even heard of. I was utterly fascinated by the concept that a professional and a client were able to converse based on their mutual understanding of aroma, taste and flavour. I was immediately inspired to start looking at wine tasting courses and have never looked back.”

“Macau is a truly unique travel destination, which attracts gourmands willing to spend significantly on food and wine. In no other Asian city will you have so much opportunity to open so many bottles of the rarest and finest collections day after day.

“There are only a few people on this earth who could have the chance to taste a Methuselah of 1978 DRC (only around 4,000 liters are produced each year) and luckily I am one of them!”