Taste-In, Taster Nicolas Pierron.
With extensive experience gained working in a number of Michelin-star restaurants in Europe, Nicolas is in charge of the Hong Kong Shangri-La hotel’s cellar of over 1,500 references and 12,000 bottles of wine. While continuing to enhance the wine list with fine vintages from around the world, he is also responsible for the comprehensive training on wine knowledge for staff in the hotel, aiming to elevate the high standard of dining experience that Island Shangri-La has been traditionally offered to guests.
Maintaining the 18-year-long reputation of Restaurant Petrus, the hotel’s impressive Michelin one star French restaurant renowned for its extensive wine selection, is a focus of Nicolas’ responsibilities. By selecting exceptional wines to pair with the frequently changing degustation menus, he works closely with the team of Chef de Cuisine Frederic Chabbert and Maitre d’Hôtel, Patrice Le Nouvel to present epicureans with the essence of haute cuisine.
After finishing his studies in France, Nicolas started his career as a chef de rang in 1998 and worked at a number of well-established restaurants, including the Michelin one-star Bareiss and Hotel Bühlerhöhe in Germany. In 2001, he joined the Michelin two-star Le Cerf in Marlenheim, France as chef de rang, becoming the head sommelier of the restaurant until he left in 2005. After gaining experience in France and Germany, Mr. Pierron moved to the UK and took up the position of head sommelier at the Michelin two-star Midsummer House at Cambridge, and sommelier at the Michelin one star Lindsay House in London.
Prior to joining Island Shangri-La, Nicolas was the wine buyer of private members club Home House in London, a club he joined as head sommelier in 2006.
With extensive experience gained working in a number of Michelin-star restaurants in Europe, Nicolas is in charge of the Hong Kong Shangri-La hotel’s cellar of over 1,500 references and 12,000 bottles of wine.