With 20 years of experience in the hospitality industry, Sean Liu’s expertise has been instrumental to his achievements in every sommelier role he has undertaken. The Certified Specialist of Wine (CSW) and California Wine Appellation Specialist (CWAS) gave Sommeliers Choice Awards an in-depth preview of his successful career while sharing many valuable tips. 

Also read: Who Are The Judges For The 2025 Sommeliers Choice Awards

Tell us about yourself and your current role. 

I currently work as a sommelier at Chez TJ, a Michelin-starred restaurant in Mountain View, California. Before that, I spent two years as a sommelier at Jean Georges Beverly Hills. With nearly 20 years of experience in the hospitality industry, I manage floor service, provide wine pairings, promote beverage sales, and assist the Wine Director with purchasing and cellar management.

Image Title and Source: Sommelier, Wine Educator and Wine Judge Sean Liu

Why did you want to become a sommelier?

Becoming a sommelier was a natural path for me because of my deep passion for wine and its ability to connect with people. I find wine to be an extraordinary lens through which we can explore not only flavors but also culture, geography, and history, as every bottle has a story to tell. The magic of pairing wine with food fascinates me—the way it enhances flavors elevates a dish and even serves as a thoughtful complement or marinade. Additionally, the constant evolution of wine, with new vintages, regions, and techniques, ensures that there’s always more to learn, which keeps me engaged and motivated in this field.

How do you identify the perfect wine pairing for your customers at the restaurant?

I believe it’s crucial to create a conversation that’s both approachable and tailored to the guest’s preferences. My goal is to ensure that guests feel comfortable and excited to explore wine with me as their guide. To understand their palate preferences and mood, I ask a few questions.  It helps if the customer has a specific wine or bottle they enjoyed in the past. Ultimately, I aim to guide them toward a wine that elevates their experience, ensuring the process is enjoyable and memorable.

Also read: How To Sell Wine Into Restaurants Effectively

Image Title and Source: Chez TJ's Sommelier Sean Liu

What are some of the most important skills for a sommelier?

It is crucial to have a blend of skills to enhance the dining experience. First and foremost, a solid knowledge of wines is key. Sommeliers also need to have a discerning palate to identify flavors and aromas so that they can make better judgments when recommending food and wine pairings. It is necessary to be approachable and know how to communicate effectively, whether they’re a wine novice or a seasoned connoisseur. Overall, a passion for continuous learning is what keeps a sommelier at the top of their game.

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How can suppliers work with you to drive sales?

Suppliers can help us boost sales by providing exclusive promotions or discounts on certain products that we can highlight on our menu. This encourages guests to try something new! They can offer training sessions for our staff, equipping them to confidently communicate wine recommendations to guests. Another brilliant idea is to form partnerships to develop seasonal or themed menus that showcase their products, which makes the dining experience even more fun.

Can you share with us an example of a solid wine program?

At our restaurant, we’re excited to share our French Wine Program, which showcases the incredible variety and tradition of wines from France. Our carefully curated list features everything from classic Bordeaux blends to crisp Chablis and aromatic Alsace whites. Each wine comes with tasting notes that tell its unique story, helping guests understand what makes it special. We also host “French Wine Nights,” where we pair delicious dishes with wines from specific regions in a way, also sharing some informative tidbits with other wine enthusiasts. 

Header image by Sean Liu

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