At Andō, a 1‑star Michelin restaurant in Hong Kong, General Manager & Wine Director Carlito Chiu moves between tables pouring world‑class wines. But in his view, a true sommelier is much more than that.
His dedication has just earned him his latest honour. At the recently concluded Tatler Best Hong Kong & Macau 2026 Awards, Carlito Chiu was named Best Sommelier – the only sommelier in Hong Kong to receive the accolade. This follows consecutive Tatler Dining Best Sommelier wins in 2024 and 2025.
His career is filled with major awards. In 2024, he won three Gold Stars in the Asia division of the Star Wine List Awards: Best Medium‑Sized List, By the Glass List, and Sparkling Wine List.
In 2025, he received the Michelin Guide Hong Kong & Macau Sommelier Award. The inspectors noted: “Carlito is well educated and has collaborated closely with the chef since the restaurant’s opening. He continuously updates wine pairings based on diners’ preferences and offers bespoke selections that include sake, Spanish, and Argentine wines. As the on‑site sommelier, he is dedicated to creating customized pairings for guests, embracing creativity and uniqueness while building strong relationships to ensure customers feel valued.”
In 2026, he was named Sommelier of the Year by BAZAAR Taste Elite.
Carlito Chiu’s hospitality philosophy can be summed up in three words: Heart, Art, and Soul. Heart is the passion for quality and consistency. Art is the ability to break conventions and innovate. Soul is about building genuine human connections with guests.
Expanding on this philosophy, Chiu shares: “I have always believed that wine is more than a beverage – it is an essential part of the dining experience. A great wine enhances flavour, evokes emotion, and fosters human connection. My wine list is designed to celebrate quality, diversity, and knowledge, creating unforgettable memories for our guests.”
Behind these accolades is a methodical, guest‑driven approach. Chiu explains: “I conduct surveys to collect direct feedback from guests, which gives me a clearer picture of their preferences. Conversations with my colleagues are also invaluable – they pick up informal feedback while interacting with guests, helping us refine our understanding of what everyone enjoys. Of course, it’s essential to offer a diverse selection across different grape varieties, regions, and price points, so we can cater to a wide range of customers.”
This philosophy is reflected in Carlito’s wine list, which never clings to tradition – it ranges from Hokkaido’s cult Takahiko Winery to organic Rieslings and emerging Chinese regions.
General Manager & Wine Director Carlito Chiu (left) often discusses with Agustin Balbi, Founder & Head Chef of Andō, to understand his culinary philosophy and the specific flavours of each dish on the menu. Together, they explore the ingredients, cooking techniques, and overall theme, then select wines that enhance those flavours.
Located in Central, Hong Kong, the 1‑star Michelin restaurant Andō offers Japanese‑Argentinian fusion dishes.
