Meet our Fine Wine Specialist Jerry Kwan:

Jerry in Napa, California

Q: Tell us about your sommelier experiences in the past?
A: I was interesting on beverage in the beginning of my hotel study. Driven by the atmosphere in Spoon, I started to learn wine and study WSET course. In 2007, there was an opportunity for me to become a sommelier following Thomas Scheidt and John Chan, both of them are very important in my career. Besides serving customers and wine tasting, I have to manage the wine cellar, stock level, costing, wine list and training of staff. After that I worked for the Royal HK Yacht Club for 1 year and moved to Gaddi’s in Peninsula. I met a wide range of customers at there and glad to work in this legendary restaurant.
Q: What was one of your most memorable client experiences?
A: The most unforgettable customer for me is a former senior government official who is well known of wine lover and collector. At the night he dined with the family, I was asked to serve some wine by the glass to him and definitely not something popular. Finally, I poured a white wine from Santorini in Greece and a red wine from Lebanon for him. It made him quite surprised and feels interesting on them. He was happy to explore those ‘new’ wines.
Q: You’ve won awards before?
A: In 2008, I’ve participated the Hong Kong Best Sommelier competition and ranked 2nd runner up. It was a valuable experience for me to meet other sommeliers and understand my ability in the industry. It made myself well prepared to perform a blind tasting and description of wine in front of over 100 people.
I have also schemed the wine list for Intercontinental and Peninsula to obtain the award ‘Best of Award of Excellence’ from Wine Spectator.
Q: What do you hope to bring to G+C?
A: I wish I could help to build up our reputation and popularity in this competitive market. Try to share my knowledge and experience with colleagues and clients. Keep on wondering the customers by unpopular wines with great quality. I’m also learning everyday from my new position as well.