Educator Profile

Asia’s Top Wine Experts

Anty Fung

DipWSET, Certified Sommelier and Certified Specialist of Wine. Over the years Anty has accumulated wine, F&B and event management experience from Hong Kong, Las Vegas and Maldives. A firm believer on connecting the wine and non-wine world, Anty had actively contributed to lifestyle and mainstream news platforms in Hong Kong. She is currently pursuing her Master of Wine studies. When not drinking wine, she lavishes her attention on her corgi Yoda.

Eddie Nara

Eddie Nara was born in Hong Kong with Japanese and Taiwanese roots.  He was educated in Hong Kong and Canada.  A Certified Trainer of the Whisky Ambassador program, a Certified Spirits Educator and Certified Specialist of Wine from the Society of Wine Educators, and an international Spirit Judge. Eddie is an independent whisky educator and consultant. He conducts master classes on behalf of the whisky trade and hosts tastings for corporate clients.

Gordon Lau

Initially developed an interest in wine and started working in wine industry from 2012, then developed his taste and passed the DipWSET in 2015. He is studying for the Master of Wine program to keep exploring the wine world.

Chris Cheh

Chris was born in Hong Kong and immigrated to Canada when he was in secondary school.  He had started to drink wines with family when he was still young.  Without studying too much into wine at that time, wines give him the sense of being in family because he only time he drinks was when he was with them.  Every glass of wine gives him the taste of a family.

 

Chris moved back to Hong Kong in 2010 and has started studying in the wine field and a wine business in 2011.  He has obtained the Level 3 Award in Wines and Spirits of Wines and Spirits Education Trust (WSET) with distinction and currently enrolled in WSET Level 4 Diploma.  He is a wine consultant and supplier to various wine collectors, wine clubs, premium and Michelin star rated restaurants.

Chris Chau

Chris was responsible for two shops for Enoteca Hong Kong during almost 4 years. Before that he worked in a French restaurant “The Bathers Pavilion” in Sydney as “Chef de partie”.  He graduated in Hospitality Management and Commercial Cookery in Sydney and he also finished his level 4 Diploma of Wine and Spirits Education Trust (WSET) in Hong Kong.  And he is working in a private wine club at the moment.

Philip Wong

Philip is a wine lover, with a professional accountant background.

His passion is about the joy of wine.  Specifically, it’s about his adventures in wine as he studied for his WSET Diploma and has been exploring vineyards and wines from around the world.

As an accountant, he had acted as the scruitineer for the Hong Kong International Wine & Spirit Competition for three consecutive years, where he got inspired to explore the world of wines and spirits.  The traits of an accountant drive him to look for evidences in each bottle of wine I tasted which express its place of origin:  reflecting the culture, the climate, the soil, the winemaker’s practice, and so much more.

He is also passionate about sharing with others what he knows about wines and how he likes to pair them with food.  Yes, he cooks too!  So, he writes about wines, creates wine information tables, organizes tasting workshops, teaches wine classes for private groups or corporates, and hosts wine dinners.

While cult wines with their fame and quality are not short of deep-pocketed fans, he believes with his wine knowledge he can also show to the mass of wine lovers the wide range of styles of value-for-money items representative of each winemaking region.

Now, he is also a management consultant, with a particular focus on hotels and restaurants, advising on F&B business strategies, policies and procedures, business performance improvements, wine and beverage up-selling; planning, reviewing and designing wine lists; writing wine reviews and marketing brochures, etc.

Dr. Yvonne Ou

Yvonne has been imbibing in various forms of alcohol since her university days in Scotland but it was not until the past few years having taken WSET courses that she appreciates extensive flavors of wines from various regions around the world. This journey has led her from the path of an avid drinker to what is now bordering onto nerdy wine consumption; constantly on the look-out for interesting wine styles along with the realization that the more one learns the more one does not know. She hopes she can show others the fun and enjoyment that is the world of wines through MWM courses.

Vanessa Chan

Vanessa’s passion in wine began when she was studying University in the UK. After drinking merrily for a couple of years, her thirst for knowledge led her to taking the Wine and Spirits Education Trust (WSET) Qualifications. She is currently a student in the Master of Wine (MW) Program and passed the Theory element recently. Her “soft spots” are Champagne, Bordeaux and Pinot Noir.

Vanessa is a Certified Educator of WSET and a holder of the Diploma in Wines and Spirits issued by WSET. She won the 2012 AXA Millésime Scholarship for MW students. She is a member of La Confrérie des Chevaliers du Tastevin, Commanderie de Bordeaux and Hong Kong Wine Society.

Jack Cheung

Jack’s interest in wine starts with an elective course of wine studies during his university study. The vast knowledge involved in the world of wine always fascinates him. His past jobs include wine shop attendants, wine trade sales and Sommeliers. Among which he finds the work of Sommelier most fascinating.
Craving for knowing more about wine and other alcohols he has passed WSET Level 4 as well as Certified Sommelier examinations. He is also a qualified International Kikisake-Shi(Sake Sommelier).

Born in Shanghai, he is fluent in Shanghainese, Mandarin, Cantonese, English and studied intermediary Japanese in his teenage time.

During his sommelier career he has been involved in the opening of few restaurants and worked in making a Decanter award winning wine list. His favorite moment is always talking about wine with guests in a restaurant.
Wine, being his biggest interested for more than a decade, has also led him to different places in the world. Having experiences in harvest as well as seeing wineries around the world has been some of the most memorable experiences in his numerous travels in the past. Usually one interest also spikes other interested during its progress. With one I also developed a passion for food, which developed along with all my restaurant experiences. Wine also led me to a vast knowledge of history and culture, for those are stories to be told on the dining table. His greatest job is to convey the stories in the bottles, which complements the sensational experience of wines, making their meal truly memorable.

Dr. Murray Mackenzie

Before joining the Hong Kong Polytechnic University in 2008, Dr Murray Mackenzie was employed at the Auckland University of Technology, New Zealand, as a senior lecturer and program leader for the Bachelor of International Hospitality Management. He has 20 years experience lecturing and teaching in Northern Ireland New Zealand and Hong Kong.

As a former Chef, his industry experience has taken him to several countries. Commencing his training in New Zealand he then traveled to Australia, South Africa, Northern Ireland and England where he worked with renowned chefs such as Paul Rankin (Cayenne) and Peter Gordon (The Sugar Club). Murray has held key positions in major hotels and restaurants such as Executive Sous Chef, Head Banqueting Chef, and Executive Head Chef, and has worked in the food and beverage industry for over 20 years prior to commencing his role in education.

In his current position as Education Specialist and Food and Beverage (F&B) coordinator at the School of Hotel and Tourism Management (SHTM) of the Hong Kong Polytechnic University, he oversees Food and Beverage, and Food and Wine Academy programs and workshops offered. Apart from teaching on the MSc in International Wine Management, Gastronomy and Olfactory Studies, and Food and Beverage Management programs, Murray also plays an important role through the integration of research and teaching that takes place in Hotel ICON.

Murrays specialist teaching and research areas are in food and beverage, corporate social responsibility (CSR) wine studies and marketing. Murray graduated with a PhD in Hospitality Management from the University of Waikato, New Zealand and a MEd from the University of Ulster, Northern Ireland.