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Andy Au

Andy Au is passionate about the food and beverage industry, and in particular, the pairing of wine and food. His work experience includes positions at various five-star hotels and prestigious restaurants. He has gained over four years’ of experience at InterContinental Hong Kong’s 2-Michelin star Yan Toh Heen (Cantonese restaurant) in both restaurant service and as the restaurant’s first Sommelier, besides Andy has been Sommelier at the Michelin-star SPOON by Alain Ducasse and at the 3-Micelin star L’Atelier de Joel Robuchon Hong Kong.

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