Carlito Chiu

In the labyrinthine world of fine dining, where chefs often bask in the limelight, it’s the sommelier who orchestrates the unsung symphony of flavours that elevate a meal from memorable to transcendent. At Andō, this maestro is wine director Carlito Chiu, a man whose passion for the vine is as deep-rooted as the ancient terroirs he so reveres.

Chiu’s own journey is one of relentless pursuit of knowledge. His extensive experience spans from renowned wineries in Australia to the hallowed halls of Hong Kong’s top establishments, culminating in his current role at Andō. Here, he collaborates closely with chef-founder Agustin Balbi, a partnership that began during their tenure at Haku. This synergy is evident in the curated wine program, which navigates a delicate balance between Spanish and Japanese culinary influences. His selections range from umami-rich Japanese cult wines to emerging vineyards in China, reflecting a deep appreciation for underrepresented producers.

Prioritising quality over quantity, Chiu chooses wines that reflect their terroir and makers’ passion, aligning with seasonal and local influences for harmonious pairings that promote community and sustainability. In essence, Carlito Chiu is not merely a sommelier; he is a raconteur, using his selections to craft narratives that enhance each dish and enrich the overall dining journey.