Louis Chi Hang

Company Overview: Leading Nation Hospitality is a Hong Kong–based hospitality group founded in 2014, known for creating award-winning restaurants, bars, and lifestyle concepts across Asia. Its portfolio includes globally recognized venues such as The Diplomat (Top 50 Best Bars), Cristal Room by Anne-Sophie Pic (Michelin-starred fine dining), and cult favorite WAGYUMAFIA.
Wine Program Management: Assist in curating and maintaining wine lists across multiple venues. Support in sourcing, purchasing, and inventory control of wines and sake.
Service Excellence: Provide professional wine recommendations to guests, enhancing their dining experience. Conduct wine pairings tailored to each restaurant’s cuisine (French, Shanghainese, Japanese, etc.). Ensure proper wine storage, handling, and presentation standards.
Team Support & Training: Collaborate with head sommeliers and restaurant managers to align wine programs with brand identity. Train service staff on wine knowledge, pairing techniques, and guest engagement.
Event & Group Coordination: Assist in organizing wine dinners, tastings, and special events across the group. Coordinate beverage service for private dining and members’ club functions.
Cross-Venue: Oversight Act as a liaison between restaurants to ensure consistency in wine service. Monitor guest feedback and adapt wine offerings to meet evolving preferences.

• Company Overview: 1-starred and 2-starred Michelin restaurant , 5 starred Forbes Hotel
• 1-starred Italian restaurant, Tosca di Angelo and 2-starred Michelin Chinese restaurant, Tin Lung Heen Offering luxury hospitality experience
• Provide an amazing wine experience to ladies and gentlemen
• Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
• Giving the unexpressed service
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.

• Company Overview: 1-starred Michelin Restaurant, Zs Hospitality
• Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Implemented new promotional strategies, dramatically increasing business.
• Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
• Implemented effective cost control measures, resulting in reduced waste while maintaining the highest quality standards.
• Collaborated with chefs and kitchen staff to create harmonious pairings for special events and tasting menus.
• Provided exceptional customer service by promptly addressing any issues or concerns regarding wine choices, ensuring a memorable dining experience.
• Evaluated potential new additions to the wine list through systematic blind tasting protocols, guaranteeing only top-quality offerings were featured.

• Company Overview: Whisky bar
• Wine Service
• Wine arrangement and service
• Kept bar presentable and well-stocked to meet customer needs.
• Served high customer volumes during special events, nights, and weekends.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Managed inventory to prevent shortages, conducting weekly stock checks and placing timely orders.