CERTIFIED SAKE SOMMELIER

MATTHEW CHAN Beverage Director & Head Sommelier of Nouri BIO CERTIFIED SAKE SOMMELIERS FEATURING: OUR MATTHEW CHAN BIO BACK TO FIRST SLIDE A Certified Sommelier of the Court of Master Sommeliers and an Advanced holder of the WSET, Matthew Chan, the Beverage and Restaurant Manager at Nouri, believes that being a sommelier is not only about selling wines and pairing dishes, but about educating consumers about the deeper intricacies of the interesting grape product. As such, his wine lists boasts labels of indigenous grape varietals, smaller wine producing regions, and an extensive showcase of Natural, Organic and Biodynamic wines, which he firmly believes in. The wine list he conjured up at Bacchanalia won the Wine and Dine ‘Best Western Wine List’ in 2014 and the World Gourmet Summit Awards of Excellence ‘Old World Wine List of the Year’ in 2015. At Whitegrass, the wine list was awarded ‘Two Stars’ in 2016 and ‘Three Stars’ in 2017 by Wine and Dine.

When he was 19, Matthew had his first foray into the world of wine, getting a job at a wine retail outlet while waiting to enlist for his National Service. Two years later, he became the youngest Certified Sommelier in Singapore at the time of his certification. Following that, he went on to be the Sommelier at Verre Wine Bar before moving to Bacchanalia to team up with Fat Duck alumni Ivan Brehm and Mark Ebbels as the Head Sommelier in 2013. In 2014, he joined a small handful of people in becoming a Certified Sake Sommelier, and has since went on to expand the wine lists he’s worked with to include a sake list as well. After three years at Bacchanalia, he secured a move to line up alongside ex-Tetsuya’s and Quay Head Chef Sam Aisbett at Whitegrass as the Beverage Manager. In 2017, he joined forces with former Bacchanalia Executive Chef and ex-colleague Ivan Brehm again to open Nouri.

Matthew became the youngest participant to clinch the winning title at the Singapore Sommelier Challenge 2013, and was Runner-Up at the Singapore National Sommelier Competition 2013. Following his 2nd placing at the national level, he then went on to represent the country at the South East Asia Sommelier Competition in 2013. He repeated his 2nd placing at the Singapore National Sommelier Competition in 2015 and went on to not only represent the country, but to make history as the first Singaporean to win on a regional level at the South East Asia Sommelier Competition 2015. He was also a finalist in Epicure’s ‘Rising Sommelier of the Year’ 2013 as well as the World Gourmet Summit Awards of Excellence ‘Sommelier of the Year’ 2014 and 2015.

Dabbling into cocktails since 2014, Matthew was one of the Top 8 in Diageo Reserve World Class Singapore 2015 as well as winning The Belvedere Challenge Singapore 2015. He then went on to represent the country in The Belvedere Challenge Asia Pacific 2015, placing in the Top 12, all in his first year in competitive bartending. Riding on his momentum in his first year, he was also part of the Top 15 of Bacardi Legacy 2016 and the Top 6 of La Maison Cointreau 2016. With his understanding of cocktails, he has since included cocktail pairings as part of his excellent dining experience offered to guests. In his own words, Matthew intends to put Singapore on the map, one drink at a time.

He hopes to pursue his dreams in the art of Sommellerie and Bartending to help improve the scene in Singapore as well as groom the new generation of aspiring Sommeliers and Bartenders. Currently taking his WSET Diploma as well as working on an Advanced Sommelier certification, he hopes to attain both MW (Master of Wine) and MS (Master Sommelier) titles one day.
A Certified Sommelier of the Court of Master Sommeliers and an Advanced holder of the WSET, Matthew Chan, the Beverage and Restaurant Manager at Nouri, believes that being a sommelier is not only about selling wines and pairing dishes, but about educating consumers about the deeper intricacies of the interesting grape product. As such, his wine lists boasts labels of indigenous grape varietals, smaller wine producing regions, and an extensive showcase of Natural, Organic and Biodynamic wines, which he firmly believes in. The wine list he conjured up at Bacchanalia won the Wine and Dine ‘Best Western Wine List’ in 2014 and the World Gourmet Summit Awards of Excellence ‘Old World Wine List of the Year’ in 2015. At Whitegrass, the wine list was awarded ‘Two Stars’ in 2016 and ‘Three Stars’ in 2017 by Wine and Dine.

When he was 19, Matthew had his first foray into the world of wine, getting a job at a wine retail outlet while waiting to enlist for his National Service. Two years later, he became the youngest Certified Sommelier in Singapore at the time of his certification. Following that, he went on to be the Sommelier at Verre Wine Bar before moving to Bacchanalia to team up with Fat Duck alumni Ivan Brehm and Mark Ebbels as the Head Sommelier in 2013. In 2014, he joined a small handful of people in becoming a Certified Sake Sommelier, and has since went on to expand the wine lists he’s worked with to include a sake list as well. After three years at Bacchanalia, he secured a move to line up alongside ex-Tetsuya’s and Quay Head Chef Sam Aisbett at Whitegrass as the Beverage Manager. In 2017, he joined forces with former Bacchanalia Executive Chef and ex-colleague Ivan Brehm again to open Nouri.

Matthew became the youngest participant to clinch the winning title at the Singapore Sommelier Challenge 2013, and was Runner-Up at the Singapore National Sommelier Competition 2013. Following his 2nd placing at the national level, he then went on to represent the country at the South East Asia Sommelier Competition in 2013. He repeated his 2nd placing at the Singapore National Sommelier Competition in 2015 and went on to not only represent the country, but to make history as the first Singaporean to win on a regional level at the South East Asia Sommelier Competition 2015. He was also a finalist in Epicure’s ‘Rising Sommelier of the Year’ 2013 as well as the World Gourmet Summit Awards of Excellence ‘Sommelier of the Year’ 2014 and 2015.

Dabbling into cocktails since 2014, Matthew was one of the Top 8 in Diageo Reserve World Class Singapore 2015 as well as winning The Belvedere Challenge Singapore 2015. He then went on to represent the country in The Belvedere Challenge Asia Pacific 2015, placing in the Top 12, all in his first year in competitive bartending. Riding on his momentum in his first year, he was also part of the Top 15 of Bacardi Legacy 2016 and the Top 6 of La Maison Cointreau 2016. With his understanding of cocktails, he has since included cocktail pairings as part of his excellent dining experience offered to guests. In his own words, Matthew intends to put Singapore on the map, one drink at a time.

He hopes to pursue his dreams in the art of Sommellerie and Bartending to help improve the scene in Singapore as well as groom the new generation of aspiring Sommeliers and Bartenders. Currently taking his WSET Diploma as well as working on an Advanced Sommelier certification, he hopes to attain both MW (Master of Wine) and MS (Master Sommelier) titles one day.

CERTIFIED SAKE SOMMELIER

 

Here we feature the past graduates of the Introductory Sake Professional and Certified Sake Sommelier programmes.

The participants here have gone through a grueling curriculum comprising a theory and practical component, and have successfully completed.

 
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