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Billy Yeung

Speciality Wines
FromHong Kong
CompanyFour Seasons Hotel, Hong Kong
PositionSommelier, Lung King Heen
Website

Billy Yeung is the Sommelier at the Four Seasons Hotel Hong Kong’s Chinese restaurant, Lung King Heen. In this role, he manages staff training, restaurant operations, wine cellar, guest relations and wine list engineering.

Billy studied hotel management in Switzerland for four years and holds advanced WSET qualifications. He is also a Grand Master of Scotch Whisky from The Whiskies Selection. His previous positions include wine buyer for Soupir de dame and teaching at the Hong Kong Vocational Training Council and the Hong Kong University of Science & Technology. He has attained the Ordres des Coteaux de Champagne.

Billy  Yeung

"I hope my tasting skills and experience may help the judging panel, hence benefit wineries and end-users.”

“I look forward to associating with worldwide wine experts, promoting Hong Kong as the ultimate wine lover’s city to all.”

“I think the HK IWSC sets the benchmark and provides diversity to the wine industry. I believe it also creates a platform to promote lesser-known wines to the public."

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