MEET THE TEAM
Romain Loriot
Founder & Managing Director
Originally from Montpellier, France, Romain discerning palate and lifelong passion for wine paved his career in the world of F&B.
He had previously worked alongside world-renowned chefs to curate award-winning wine lists and unique food pairings as the Group Sommelier and wine buyer for twelve restaurants under the Le Comptoir Group in Hong Kong.
Notably, Romain has enjoyed a long working history with the Alain Ducasse Enterprise as Head Sommelier at Rech, Hong Kong (1 star), Rech, Paris (1 star), Sommelier at Benoit, Paris (1 star) and Dorchester, London (3 stars).
With experience in wine purchasing, importation and sales, Romain brings his multifaceted skills to the opening of ThinkWine.
Charles lim
Restaurant manager
I have over 20 years of experience working in the hospitality industry across Australie, Malaysia and Hong Kong.
At ThinkWine, I will handle all aspects of management and business.
I enjoy white drinks, even Mautai. You can always find me with a drink in hand on my day off, or recovering from a hangover at home. My favorite motto is "it's never too early to drink". When it comes to food, I love Unagi Don and Char Siew - I could eat every day.
Anton call me Mr. Asahi, I think I could be an ambassador for this beer. I could listen to Bon Jovi and drink Gruner Vetliner or Albarino forever.
anton belochkin
Head Sommelier
From St. Petersburg with love!
I have a deep admiration for small and authentic wineries. These are the ones I am excited to introduce you to.
I enjoy collecting a variety of flavors in gastronomy and wine pairings.
I have preference for Champagne, exclusively Champagne, although I am open to trying anything, including MouTai, but not vodka. In my opinion, vodka is best suited for funerals.
I am truly passionate about photography, art and Indie Rock.
amy campos
Chef
Master of the kitchen and BBQ parties on the beach. I can open an oyster before you can blink. Not a day goes by that I didn't danse. Most of all I like to holiday with my family and cook Adobo and Pakbet.
Still not decided which Chablis 1er Cru I like most, Fourchaume or Les Vaillons.
marcus chan
Sommelier
Hi! I used to be a trader but now I'm a sommelier, and I'm excited to share my passion with you.
By day, I'm like a numbers wizard trading stocks, and when the market closes, I explore fascinating terroirs to find more intersting things for you.
I'm a certified WSET 3 wine and spirits professional, with a special love for Champagne, complex and rich red wines, Cognac and Baijiu ; they are the perfect harmony for me!
