About Ben
​Ben has over 15 years of experience in the wine and beverage industry from bars and fine-dining restaurants, import and distribution, to building wine programs for restaurant groups and bars across Asia-Pacific. Ben’s qualifications include progressing through the Wine and Spirit Education Trust (WSET) levels, the Diploma in International Wine and Spirits and passing the Master Sommelier examinations in 2016.
​
​Ben describes himself as a wine drinker, first and foremost. Wine is his passion and an integral part of his life. He’s fascinated by the importance of wine for cultures and its constant evolution. Through his work, Ben has become increasingly passionate about sustainable wine production methods and ethical, sustainable viticulture that preserves or improves land for future generations.
​
Oli comes from a chef background, both genetically and literally. Born to a chef father and an activist lawyer mother, Oliver grew up in an environment surrounded by great food and moral debate. It was a natural progression then that he would make a career of the intersection between the two, first working in restaurants around the world with a sound viewpoint on responsible food, and later running the kitchens in some pioneers in the field.
His ethics around sourcing and land management extend to the wine side, and what he lacks in technical training in wine he makes up for with a deep understanding of the principles of hospitality and a desire to find balance both in the glass and the vineyard.
Together with Ben, they select, taste and discuss wines from a variety of artisans, each from a radically different perspective but finding balance in their differences.
As natural a pairing as food and wine.
About Oli
