The Island Shangri-La, Hong Kong has appointed Nicolas
Pierron as its new head sommelier.
With extensive experience gained working in a
number of Michelin-star restaurants in Europe, Mr. Pierron will be
in charge of the hotelís cellar of over 1,500 references and
12,000 bottles of wine.
While continuing to enhance the wine list
with fine vintages from around the world, Mr. Pierron will also be
responsible for the comprehensive training on wine knowledge for
staff in the hotel, aiming to elevate the high standard of dining
experience that Island Shangri-La has been offering to guests.
Maintaining the 18-year-long reputation of Restaurant Petrus,
the hotelís impressive Michelin one star French restaurant renowned for its
extensive wine selection, will be a focus of Mr. Pierronís
responsibilities. By selecting exceptional wines to pair with the
frequently changing degustation menus, Mr. Pierron will work
closely with the team of Chef de Cuisine Frederic Chabbert, Maitre
díHŰtel (restaurant manager) Patrice Le Nouvel and Sommelier Kent
Wong to present epicureans with the essence of haute cuisine.
After finishing his studies in France, Mr. Pierron started his
career as a chef de rang in 1998 and worked at a number of
well-established restaurants, including the Michelin one-star
Bareiss and Hotel BŁhlerhŲhe in Germany. In 2001, he joined the
Michelin two-star Le Cerf in Marlenheim, France as chef de rang,
becoming the head sommelier of the restaurant until he left in
2005. After gaining experience in France and Germany, Mr. Pierron
moved to the UK and took up the position of head sommelier at the
Michelin two-star Midsummer House at Cambridge, and sommelier at
the Michelin one star Lindsay House in London.
joining Island Shangri-La, Mr. Pierron was the wine buyer of
private members club Home House in London, a club he joined as
head sommelier in 2006.
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