Wine tasting is about appreciation, not quantity, says expert
Young Post: How did you become a wine consultant?
Tam: I was born in Hong Kong and grew up in Australia, where my parents opened a restaurant. I joined the family business, starting with washing the floor and cleaning the plates. Eventually, I was allowed to serve customers and work in the kitchen. I learned from some really good chefs in the restaurant. I loved the environment, the people, the food, the noise, the conversation and the wine. By then, I was already thinking about a career in the hospitality industry.
In high school, I had a really good friend. We wanted to make wine. To do that, we studied oenology at the world-famous Roseworthy Agricultural College in South Australia.
Afterwards, I worked for the government as a wine adviser for about two-and-a-half years. Then I worked in a winery as a wine-making manager. During that time, I also had other interests. So I went into hotel management, cooking, cheese-making and marketing.
Ten years ago, I came to Hong Kong on my way to work in France. I ran out of money and got a part-time job doing staff training for restaurants. And then I started my own business here.
