Marcus is a seasoned sommelier with over 10 years of experience in the hospitality industry. Serving at prestigious restaurants in world-renowned hotels in Hong Kong, his enthusiasm for sharing and discussing the stories of every wine has earned him a stellar reputation among his guests.
Marcus’ passion for wine stems from its diversity - the way it is made and the way it ages in its own unique way. He enjoys discovering the characteristics of every bottle and has a particular fondness for Italy – the Veneto region being his favourite.
Hailing from the city of Toulouse - the heart of several wine-producing appellations - Nicolas has worked in all corners of the global wine industry, from Greece to the USA to Hong Kong. His passion for the diversity of wine and a never-ending quest to sharpen his skills inspired Nicolas to travel to different regions, meeting and spending time with grape growers, winery owners and others responsible for diverse bottles. He enjoys nothing more than sharing the stories of these people and their wines with guests at Asaya Kitchen.
A front-of-house career in a range of restaurants first prompted Leo’s interest in wine, where he was introduced to the art of wine pairing by a former manager, Sommelier and chef.
With his curiosity piqued, Leo pursued his professional Sommelier education, including the Court of Master Sommelier and WSET, and brings a speciality in Sake. At The Legacy House, Leo uses his diverse skills and knowledge to present elegant matches to the delicate Shunde dishes on offer.
Lauren’s passion for wine germinates when she moved from Korea to Hong Kong 15 years ago and started working as a cabin crew. During her journey around the world, she loves discovering vineyards that offers exquisite bottles.
She believes wine is all about sharing – especially when she shares the story behind each bottle to guests. A big fan of French wine such as Burgundy Pinot Noir, Beaujolais and nature wines from Jura, Lauren is ready to connect with guests with her expertise knowledge at HENRY.