Tatler Dining’s Best Sommelier Carlito Chiu discusses his hospitality philosophy, staying ahead in a competitive industry and more
Heart, art and soul. These are the three elements that inform Carlito Chiu’s style of hospitality which, as much as the masterful cooking at Andō, keep a band of loyal diners returning.
Heart is “the passion and dedication to delivering quality and consistency in every dish,” he elaborates. “This is what builds a restaurant’s reputation and keeps diners coming back for more.” Art, meanwhile, is “the creativity to adapt and innovate, staying open to new ideas and daring to be different”. Finally, soul is “the human connection. Building genuine relationships with customers, understanding their preferences, and making them feel valued.”
Gliding from table to table in his signature plaid double-breasted suit, Chiu dispenses some of the finest wines in the world with learned, single-handed precision. Despite his Savile Row-inspired look, the wine director at Andō is no traditionalist. “To run a successful restaurant, first and foremost, is to adapt to market trends and embrace innovation in your offerings. The restaurant industry is constantly evolving—by being proactive and innovative, you can attract new customers, retain existing ones, and stay ahead of the competition.”
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True to his word, Chiu’s picks for Andō’s impressive wine collection span the gamut, from cult Hokkaido winery Domaine Takahiko to Rheinhessen-based organic winemaker Kai Schätzel, whose rieslings hold particular weight for the sommelier.
Hong Kong’s diners are particularly open to new and unexpected pairings, Chiu observes. It’s this penchant for novelty that makes the city an especially exciting place to work his craft. “The willingness to experiment and push the boundaries of traditional wine pairing is a timeless aspect of the wine culture in Hong Kong.”
Having followed Andō’s chef-founder Agustin Balbi from his days helming Haku, Chiu has combined an eye for hospitality, an encyclopaedic knowledge of wine, and industry savvy to leave an indelible mark on the restaurant. For Chiu’s Hong Kong story, it’s a glass half full.