Leona De Pasquale speaks to Kevin Lu MS about his remarkable rise to become Taiwan’s first and only Master Sommelier and his insights into the future of the Taiwanese wine industry. Kevin Lu’s journey to achieving the Master Sommelier title is as complex and captivating as the wines he admires. Hailing from Taiwan, an island where whisky and beer overshadow wine culture, Lu’s journey began with an epiphany while at university, courtesy of a glass of Cheval Blanc 1982. Fast forward 15 years, and Lu, now the Chef Sommelier at Taipei’s two-Michelin-starred Logy, has shattered records, becoming Taiwan’s first — and Asia’s third — Master Sommelier this year. “Growing up in a whisky-loving family and among beer-drinking mates, it’s a wonder I found my way to wine,” Lu says with a laugh. But once he did, there was no looking back. Armed with a burgeoning curiosity, he poured his hard-earned money from part-time jobs into wine tastings and devoured the books of Lin Yusen, Taiwan’s foremost wine expert. After obtaining a degree in finance and completing Taiwan’s mandatory military service, Lu turned his passion into a career. Moving to Singapore, he worked his way up from commis to sommelier by 2017 at the Unlisted Collection group, immersing himself in the intricacies of wine service. It was during this time that the idea of pursuing the prestigious Master Sommelier qualification first took root. Lu’s ambition was clear from the start, and eschewing the incremental path of other certifications, he set his
This Article was originally published on The Drink Business - Wine
