Tell us about how you got into wine and why you wanted to follow a career in wine?
I was working on the floor, and I became one of the best upsellers. My general manager sponsored me for the WSET course, and I fell in love with it. After that, I decided to focus more on wine-related tasks while continuing to learn at the same time.
What attracted you to being a sommelier specifically?
Derek Li is proud of the standard of restaurants and hospitality in Hong Kong
I really like to show my personality, just like a chef in the kitchen, and give our guests the best experience through a selection of wines and wine pairings. Those simple reasons attracted me to work as a sommelier.
What has been your career to date as a sommelier - key steps along the way?
There are no shortcuts - you need to learn something every day, stay humble, and listen to people who give you advice.
What was your initial training to be a sommelier?
By reading other restaurants’ wine lists, observing how people provide service, and studying their wine pairing suggestions, I taught myself most of the skills. Later, I joined multiple sommelier competitions which helped me improve and become better and better.
What do you enjoy most about being a sommelier?
What I enjoy most about being a sommelier is the opportunity to explore some of the world’s finest wines and share that passion with guests. I love guiding them through wine selections and pairings that elevate their dining experience. For me, it’s not just about serving wine, but about creating memorable moments and continuously learning in the process.
What do you find the most challenging aspect of being a sommelier and how do you get around that?
In the beginning, you will make many mistakes, like serving the wrong wine to the wrong table. It can be hard to overcome, especially after your manager yells at you for the whole night.
Why do you want to train to be a Master Sommelier?
I would like to be Master Sommelier because it is one of the highest achievements in the wine industry, and I would like to use my knowledge to enhance the overall reputation of sommeliers in Hong Kong.
What was the process like in terms of the difficulty and the time and dedication you need to put into the programme?
Derek Li says it takes a lot of time and personal dedication to train to be a Master Sommelier
Time management and money are always the most difficult parts of the study. You need to budget for buying many wines for blind tasting, and the time required for theory study is extremely demanding.
What have you enjoyed the most about the training and education side of trying to be a Master Sommelier?
There are always bittersweet moments, just like life itself - it’s a marathon. But I am learning a lot, and my mindset has become stronger and stronger. I love challenges and truly enjoy the process.
What advice would you give to other sommeliers who want to train to be a Master Sommelier - what are the key things they need to consider?
I still haven’t made it yet, but discipline is the key to this journey overall.
Wine trends and tastes are different all over the world - what trends are you seeing in Hong Kong in terms of what people are looking to drink and what they are prepared to pay for?
In Hong Kong, our wine market is relatively mature. Nowadays, people are seeking better value wines rather than focusing only on Bordeaux or Burgundy. With higher levels of wine education overall, consumers are increasingly willing to explore rising regions and hidden gems - for example, wines from South Africa, China, Japan, and Greece.
What challenges have you faced personally and professionally in pursuing a career in wine and as a sommelier?
Derek Li says restaurant customers in Hong Kong are now far more willing to experiment and move away from the big French classic wine regions
There are two main issues. First, BYOB really hurts the restaurant’s revenue. Even though we charge corkage, it doesn’t help much. Second, the transparency of wine pricing means you cannot mark up too high, and local guests often challenge the prices on the wine list.
How important is the quality of customer service working as a sommelier in Hong Kong and is that an area you put a particular focus on?
As our service standards continue to rise, with many establishments ranked among the Top 50 and Michelin restaurants, we need to pay extra attention to providing better wine pairings and wine service. Guests are seeking greater value and have higher expectations than ever before.
* You can find out more about how to be a Master Sommelier and other sommelier qualifications at the Court of Master Sommeliers website.
