Magazine Jul/Aug 2016

STAFF FEATURE

We are pleased to welcome our new Beverage Director & Sommelier, Alvin Gho, on board the Club family.

In his role, Alvin oversees all beverage aspects of The Club, including liquor inventory, wines, spirits and cocktail menus, as well as staff training; ensuring a sensational wine and dining experience for Members and guests at all outlets. Unlike a typical industry professional, Alvin never expected his passion for wines to flourish into a full-time career. What started as a bartending internship in 1999 saw him eventually establishing his wine career 10 years later, with stints at Morton’s Steakhouse and Singapore’s famed Raffles Hotel. He has since had several successful postings in Shanghai and most recently at Daniel Boulud’s db Bistro Moderne at the Marina Bay Sands Hotel.

Besides being a wine connoisseur, Alvin brings a wealth of beverage experience, knowledge and credentials to the team. He was impressively the first, and is still the only Singaporean to be awarded the Advanced Sommelier certification from the Court of Master Sommeliers. He was also Champion of the 2013 Singapore Sommelier Competition and has represented Singapore in both the Best Sommelier of the World and Best Sommelier of Asia-Oceania competitions. Despite his remarkable achievements, Alvin aspires to further outdo himself – he is currently pursuing his WSET Diploma and Certified Wine Educator, aiming to be a Master Sommelier by 2020. Read on to find out more about his thoughts and aspirations in his new role and his tips for selecting the best wines! Who or what inspired you to get started in this line of work? There were many sources but I was chiefly inspired by my lecturers back in hotel school, who made the notion so abstract that I wanted to know more. What can Members look forward to from you at The Club? My role was created to elevate an already successful wine and beverage program to an even higher level. I want to transform The Club into a wine and cocktail- centric establishment that offers its Members beverages of equivalent or better quality and range than the ones outside, but with a value nowhere else to be found…simply put, a club that would be the envy of others. It’s also my hope to make Members excited about and fall in love with wines and cocktails. Tell us a bit about The Club’s beverage offerings. Right now we are in a bit of a transition as I work on evolving our beverage program. Some of the new directions include: A strong American culture, a strong philosophy of ‘value’ –

which does not mean cheap, but rather, providing the best quality at the best prices, and sustainably expanding our selections of spirits and craft beers. For wines, I have a huge passion for exciting, sustainable and wholesome producers and growers who care about what they put into their bottles, as well as smaller, unknown houses - many of which have yet to reach the shores of Singapore! What are some of the challenges of being a Beverage Director? Working in a Club is a little more challenging as I need time to understand Members’ preferences just to ensure I do not take anyone’s favorite beer or wine away from the menu. Having said that, one man’s meat is another man’s poison! A more practical challenge would be the sustainability of the beverage program. It’s very easy to buy every good wine available in the market. To be discerning and only choosing those providing the best taste and value takes a little more skill! Can you share some beverage tips with us? Always trust your bartender and sommelier! Be upfront and don’t forget tomention your preferred price points. Any good professional would help you to work within your budget. When choosing wines it’s always useful to know about the people who own the wineries for a better assessment of the passion behind the label. Lastly, cheap does not always equate to bad; in the same vein, expensive does not always equate to high quality. Any advice for aspiring sommeliers? The key is to always be humble. You will never know everything and the more you think that you do, the more you’ll find you actually don’t. It also helps to have a mentor, like a Chef to a cook. Lastly, the harder you work, the more you need to be able to let loose! Tell us something about yourself that not many people know. Contrary to what most people think, I generally do not drink a lot!

25 THE AMERICAN CLUB JUL / AUG 2016