Charlie RICHARDS Australia

Charlie is Head Sommelier at Agnes Restaurant in Fortitude Valley a vibrant, inner-city suburb of Brisbane. After completing his undergraduate degree in Biochemistry at King’s College London, Charlie has channelled his skills into the scientific premise of wines and how processes such as clonal selection of yeast and fermentation pathways may be altered to produce wines of exceptional quality and age ability. His career goal includes becoming Head Sommelier/Beverage Director of a 5-Star Hotel or Michelin 3-Star restaurant, eventually becoming a winemaker and putting his research and enthusiasm into productive use.

Colin LUROT Belgium

Having joined Grafé Lecocq in Namur in 2019 as a Sales Executive, in August 2022 Colin was promoted to Sales & Marketing Manager. Founded in 1879 by Henri Grafé and his wife Léontine Lecocq, Maison Grafé Lecocq quickly established itself as a key player in wine ageing and trading. While growing over the decades and generations, the company has remained true to its family values. Colin also provides a freelance Sommelier service through his “Wine Passion by Colin” business which he created in September 2023. Two of his clients are Restaurant Pré de chez vous in Bouge and L’Adresse in Bastogne.

Junxing (james) LI Canada

Having joined Grafé Lecocq in Namur in 2019 as a Sales Executive, in August 2022 Colin was promoted to Sales & Marketing Manager. Founded in 1879 by Henri Grafé and his wife Léontine Lecocq, Maison Grafé Lecocq quickly established itself as a key player in wine ageing and trading. While growing over the decades and generations, the company has remained true to its family values. Colin also provides a freelance Sommelier service through his “Wine Passion by Colin” business which he created in September 2023. Two of his clients are Restaurant Pré de chez vous in Bouge and L’Adresse in Bastogne.

Leila Annikki KARHUNEN Finland

Since April 2025 Leila has been Sommelier at BisouBisou Brasserie & Bar, the upscale Helsinki restaurant with breathtaking views of the city (from the 24th floor of the Kalasatama Horisontti tower, the tallest office building in Finland) and said to be where French brasserie tradition combines with New York’s relaxed approach. Having gained her vocational qualifications at the Turku Vocational Institute, Leila developed her practical wine service and restaurant management skills at establishments in Turku before being recruited to join the wine service team at BisouBisou. A career move which has notably expanded her horizons.

Tom ZINK Germany

A Certified Professional Sommelier within Germany’s vocational training system, Tom started his career in 2020 at a hotel restaurant in Detmold (between Münster and Hanover). In 2023 he moved to the Michelin 2-star Restaurant Bianc in Hamburg as a Chef de Rang. However, in August 2024 he became Assistant Sommelier at Haerlin, the Michelin 3-star restaurant of the Fairmont Hotel Vier Jahreszeiten under Executive Chef Christoph Rüffer. Tom is acknowledged as a standout talent on the establishment’s wine service team under the leadership and guidance of Head Sommelier Christian Scholz.

Kamila BLASZCZYK Great Britain

Since 2026 Kamila has been Deputy Head Sommelier at Celeste at The Belmond Cadogan Hotel in Notting Hill, London. A highly decorated wine professional, from 2018-2022 Kamila served as Assistant General Manager at Brother Marcus Covent Garden, a restaurant well known for its fresh and vibrant East Mediterranean cooking. In 2022 she joined Maison Estelle in Mayfair, first as a Floor Manager then from 2023-2026 as Assistant Head Sommelier. Kamila holds top certifications, including the Court of Master Sommeliers (Europe) Certified title. She has also been placed prominently in the prestigious UK Sommelier of the Year awards.

Dahee KANG Korea

Dahee was Korea’s 2025 National Best Sommelier as a result of winning a competition organised by the Korea International Sommelier Association. Through this Association she has also gained Advanced Sommelier Certification. For the last five years (since 2021) Dahee has been Sommelier/Food & Beverage Associate at Lotte Hotel World in Seoul. This role includes ensuring the delivery of top-class, fine dining service at the Michelin Guide listed “Toh Lim The Canton Table”, the hotel’s premium Cantonese restaurant located on the hotel’s 37th floor offering a panoramic city view in a refined, East-inspired setting.

Way Chern THONG Malaysia

A hospitality professional with experience in outlet operations, beverage programmes and wine service. Thong Way is passionate about delivering consistent guest experiences while supporting team performance and operational excellence. After fulfilling several roles at the Hilton Kuala Lumpur, since January 2026 he has been a Trainer with Sommasia Malaysia. This new departure in his career sees him conducting regular training sessions, the focus being on beverage service for wines and non-alcoholic drinks. Thong Way holds the Court of Master Sommeliers Certificate and WSET Level 2 (with distinction).

Pablo Eduardo GUTIERREZ LEZAMA Mexico

A wine specialist graduate of the Instituto Mexicano de Vinología and Certified Sommelier by the Court of Master Sommeliers, Pablo’s professional experience is in luxury hotels in Cancún. His career to date has focused on the comprehensive management of wine and beverage programmes, operational leadership, development of gastronomic experiences and the achievement of commercial objectives within high-volume luxury environments. Currently Pablo is a brand representative for Maison Hexagone’s portfolio of French wines. The company’s philosophy being to share the finest French wines under a single label, “L'Hexagon”.

Robin WINJE Norway

Robin is a service-minded, skilled chef, waiter and sommelier with several years’ experience in the restaurant industry. He has worked at To Rom og Kjøkken in Trondheim since 2019. Under the tutorship of owner Roar Hildonen Robin has gained extensive experience with guest service, food and wine. He studied Restaurant and Culinary Arts at Strinda Upper Secondary School from 2018-2020 and thereafter gained professional qualifications in restaurant service and as a Chef. Adding to these skills he completed his Norwegian Sommelier Education in 2025. Robin participated in several competitions during this period.

Tiago FRANCO Portugal

Focused on Food and Beverage management with a strong practical emphasis in the areas of restaurant, wine and bar service, whilst at college Tiago was student representative on the governing board. Passionate about the world of wine, he is ambitious, dedicated and curious. Tiago is Assistant Head Sommelier at Jncquoi Fish, a post he has held since September 2025. Previously he was a Sommelier at sister establishment, Jncquoi Frou Frou and for a short time Sommelier at Kabuki Lisboa. Tiago holds the Certificate from the Court of Master Sommeliers (Europe) and WSET Level 2 (with distinction).

Isak LAURIDSEN Sweden

Isak studied to become a Sommelier in 2024-2025. He loves the social aspects of the profession but also the communication and the opportunity to enhance an experience for someone else. In 2025 he started competing as a Sommelier in Sweden’s Junior competition and won. Then in the Swedish Championship in 2026 he was Runner-up and as a result is happy to continue competing. Isak has also gained the WSET Level 3. One of Sweden’s rising stars in the wine world, he works at the renowned Restaurant Adam Albin in Stockholm and is a key member of Sweden’s National Sommelier Team.

Merve Ceren BIÇAK Türkiye

Merve is a Certified Sommelier with the Court of Master Sommeliers (Europe). She has proven expertise in luxury, personalised service with strong upselling of premium wines, spirits, and beverages, aligned with Michelin star level dining standards. Highly skilled in food and wine pairings for fine-dining menus Merve has a strong technical knowledge of spirits and liquors. Since April this year she has been Senior Sommelier at the Michelin 1-star Kitchen by Osman Sezener at The Bodrum Edition in Mugla. Prior to that she worked as a Sommelier in Dubai - first at the St Regis Downtown then at the Jumeirah Marsa Al Arab.

John FULLER United States of America

John grew up on Block Island, Rhode Island, where he was born into a hospitality family. His passion for wine came about almost right after he tried his first one. After graduating John moved to New York City and enrolled in a Sommelier programme. Upon completion he began working at Eleven Madison Park where he was exposed to world class hospitality. He moved up the ranks eventually becoming a Captain in 2024. All the while, he continued to study wine. John later became Sommelier at Clemente Bar when it first opened but then moved back to Eleven Madison Park as a Sommelier in 2025, where he still works today.