Camille Glass is the Co-Founder of SideNote, a Hong Kong-based hospitality group whose concepts include Brut!, Pondi, Fat Chad’s and Crushed Wines.
A pioneering concept creator, she is one of the most impactful female expatriate entrepreneurs in the Hong Kong F&B space. Her concepts Brut!, Pondi, Fat Chad's and Crushed Wines, all of which have a cult following amongst those who value exceptionally well researched, executed and priced food and wine.
Self-raised from age 15, the tenacious business owner secured a place at France’s most prestigious culinary schools, Ferrandi. Having completed her culinary studies, she took up an intensive apprenticeship at Youpi et Voilà under renowned Chef Patrice Gelbart.
In 2013, she relocated to Hong Kong to work with Serge et le Phoque, a whimsical French restaurant behind the Wan Chai Market. The magnetic restaurant retained a Michelin star for three years from 2015, before closing in 2018.
In 2014, Camille and her partner opened Á Table – a speakeasy-style private kitchen that served up an ambitious rotating menu whilst Camille shared her wine expertise with their enthusiastic customers. Her off-script bottle recommendations soon established Camille as an expert in creative wines, and she was quickly recruited by leading natural focused wine bar La Cabane in 2015.
In 2016 Camille established FOB Wines in collaboration with Larry Tang of LocoFama group, whom she had consulted for years. She built out the FOB space from scratch in a quiet, leafy corner of Sai Ying Pun and crafted a thoughtful tapas menu that complemented her unique wine philosophy. Despite operating as a one-man-band, FOB became a de facto social hub for the Sai Ying Pun community, and she quickly fell in love with the neighbourhood.
18 months later, when a space became available on Second Street, Camille decided to go all in and create a boutique restaurant concept that simultaneously celebrated storytelling through wine and food – Brut!
Today, Camille is an established hospitality leader with three intimate restaurants and a wine business under her belt, all in her beloved Sai Ying Pun neighbourhood.
"I would love to offer a fresh perspective on the gorgeous line up.
"It’s a new adventure for me. My first experience as a judge!"
- “Winning a silver medal in the HKIWSC has truly helped my product to achieve international credibility regarding its taste. This has positively affected
decisionmaking of several new merchants who now carry my product.”Kaustav BagchiOwner, Lamai Thai Spirits
- “Louis Royer Cognac has been entering the Hong Kong International Wine & Spirit Competition for many years. This competition is regarded as the most respected in Asian countries. Winning an award is a high honour for our brand and a further seal of quality for our multi-award winning Cognac.”Carol FrugierMarketing and Communications Manager, Louis Royer Cognac
- “Adding to our success over the past few years at the HKIWSC, winning a trophy means so much to us as we have just recently entered the Chinese market with our brandies. The Chinese market is unique, which makes it even more exciting to know that Oude Molen VOV Brandy is well accepted.”Kobus GelderblomBrandy Master, Oude Molen Distillery
- “It is a great honour for us to receive this award and we are very thankful about the reputation from wine enthusiasts in China. This award is a testament to the fact that our white wines not only match the traditional Austrian food but also matches perfectly with the Asian cuisine.”Katja PflogschWinemaker, Domäne Wachau
- “Having won three trophies in the last four years in different food & wine matching categories at HKIWSC has showcased Pegeric Pinot Noir and its suitability with Asian cuisines leading to its listing with one of Australia’s top restaurant – Melbourne’s iconic Flower Drum.”Chris CormackCEO, Pegeric Wines
- “To get recognition from such a prestigious panel is
veyrewarding indeed, and proves that our wines are made in a style that is truly food friendly. The HKIWSC has become one of the year’s most well-respected wine competitions globally. For us, the food match component is a fantastic chance to demonstrate how well our wines compliment so many different flavours. Moreover, it is a competition known and valued by our customers so a trophy can be hugely influential.””Susanna MayerWinemaker, Yealings
- “Awards and medals at the HKIWSC have been like a stamp of approval to the quality of our wines. Because it is an Asian-focused competition, I know that my wines are being judged and measured by the same yardstick as all the other wines, given our viticultural conditions are quite unique compared with the rest of the world. These medals give me and, more importantly, my consumers the confidence that my wines stand apart from the competition.”Kalash GurnaniWinemaker, York Winery
- “We are very proud of our results. One of our key focuses is the Asian market, so we really want to make our wines special and desirable for this market. That’s why we want to enter this competition and be evaluated by the expert judging panel.”Sofia Cajewski Winemaker, Cremaschi Furlotti
- “We at Yealands Estate Wines are proud to be
recognizedby the Hong Kong International Wine & Spirit Competition. The organizationis held in the highest regard and our success in the competitions has become a strong voice for our quality around the globe.”Avram DeitchGlobal Marketing Manager, Yealands Wine Group
- “Winning awards in reputable international wine shows such as the Cathay Pacific HKIWSC is one of the many ways of educating our consumers and giving them confidence in purchasing the Saint Clair brand. This enhances brand perception
increases sales across our entire portfolio of wines.”Maria EastonWinemaker, Saint Clair Family Estate anin turn