Anders Halskov-Jensen is surrounded by wine and gastronomy. He has been a wine writer for more than 15 years and is now a wine critic on one of Denmarks largest newspapers. In 2015, he became the danish winner of the TV-show Masterchef and the national Champion in blind tasting for teams. He runs the company "Madhjernen" (The Food Brain) offering private dining, cooking classes and tastings. Anders is also a restaurant critic and works for a wine education programme, giving the course "Wine&Food pairing". He is often used as a presenter, judge at cooking competitions and compere at various events.

Axel Probst lecciona nas principais Universidades de Enologia e Sommelier da Alemanha e escreve artigos para WeinWisser e Wein.pur, algumas das poucas revistas de vinho na língua alemã. É o organizador e orador nos Seminários de Vinhos do Porto e do Douro realizados no Pro-Wein e em várias Master Classes. Axel acaba de publicar o livro "Portwein" na língua alemã. É Cavalheiro da Confraria do Vinho do Porto e Educador Certificado do Conselho Regulador em Jerez. Em Setembro de 2013, Axel convenceu os 25 principais Produtores de Porto a unirem-se n um Projecto para produzir um Porto único nunca produzido antes, cujo lucro será doado à caridade (www.o-port-unidade.com).

David Wong is the Executive Director of the Wynn Food & Beverage Academy where he is responsible for both properties Wynn Palace and Wynn Macau for training and development in Food & Beverage. His deep knowledge of Macau’s culinary delights is captured in his cookbook, The Art of Modern Portuguese Cuisine, which won the Gourmand World Cookbook Awards in 2012 and now in its second edition. David is also the founder of the Macau Culinary Association. A regular wine judge at the Cathay Pacific Hong Kong International Wine & Spirit Competition. He is a Certified Wine Specialist (CSW) and also an approved tutor for the Wine and Institution Trust, UK (WSET).

Formado Sommelier pela Culinary Institute of America e Certified Sommelier pela Court of Master Sommeliers com graduação na Califórnia, WSET Nível 3 e mais de 10 anos de experiência no ramo. Em 2007 fundou a Santa Adega Vinhos Finos onde atuou em formação e como Sommelier por quase 10 anos. Em 2017 montou o The Wine Pub, um bar de vinhos voltado ao serviço de vinhos em taça. Em Florianópolis é também colunista do Jornal Imagem da Ilha e autor do Blog Vinho Todos os Dias, já conheceu 16 países e suas principais regiões produtoras através de viagens de pesquisa e conhecimento, entre elas um estágio de uma temporada na Borgonha colhendo e produzindo vinhos em Nuits St. Georges. Em 2017 foi eleito o Melhor Sommelier do Brasil pra Vinhos de Portugal. Hoje é coordenador de um Curso de Formação Profissional de Sommelier e professor da Enocultura.

Eugénio foi Wine Director do restaurante Jardinière, o restaurante flagship do Chef Traci des Jardins em São Francisco, de 2001 a 2013. Em 2010 foi nomeado Sommelier of the Year pela revista Sunset. Eugénio tem sido sommelier convidado e orador em muitos eventos nos Estados Unidos e no estrangeiro, júri de vinhos para o San Francisco Chronicle, para a revista Wine & Spirits, para o jornal Dallas Morning News, para San Diego Sommelier Challenge e para os Concursos de Vinhos das revistas Bom Appétit e Sunset. Foi responsável pela administração de aulas sobre vinhos na Universidade de Berkeley e Director de Estudos Vitivinícolas da Escola de Gastronomia de São Francisco. Eugénio pode igualmente ser visto nas repetições do programa semanal “Joanne Weir Cooking Class” da estação PBS.

Gillian Ballance MS, DWS has spent the last 20 years working in the best fine dining restaurants, hotels and resorts in the United States. Ms Ballance began her career at The Rainbow Room, one of the most beloved restaurants in New York City, and worked under Andrea Immer Robinson. While there, Ballance’s thirst for knowledge and passion for wine became evident, so when Andrea became the Beverage Director at the Windows of the World Restaurant, she took Gillian with her. Exposed to a cellar with over 100,000 bottles was the best education a passionate wine enthusiast could have and Ballance’s career soared. Her career includes opening up Cello in NYC, Wine and Beverage Director at Bacara Resort in Santa Barbara, Plumpjack Group’s Wine Director, Wine Consultant and Sommelier for Bottega Restaurant in Napa Valley, Wine Director at the luxurious Cavallo Point. Currently Ballance is the National Education Manager at Treasury Wine Estates. Ballance has been featured in numerous publications like Wine Spectator, Food and Wine Magazine and an abundance of Trade publications. She has also judged at several wine competitions and conducts wine seminars and lectures across the United States. In 2012 Ballance passed the esteemed Master Sommelier Diploma Exam through the Court of Master Sommeliers, representing one of 30 women in the world. She received her Higher Certificate of Distinction as well as her Diploma in Wines & Spirits from the British Wine and Spirits Education Trust. In 2016, Ballance became an Approved Education Provider for the WSET Wine and Spirit courses. This year, Ballance was appointed to sit on the James Beard Foundation Beverage Advisory Board.

Jan Rosborn trabalha profissionalmente com vinho há mais de 25 anos e, entre outras coisas, foi vice-presidente da Associação Sueca de Sommelier e membro do conselho de 25.000 membros da sociedade de vinhos Munskänkarna. Hoje divide o seu tempo entre o ensino em escolas / universidades de sommeliers e escrever para diferentes revistas de vinho.

Jeahoon Oh, a wine consultant from Seoul in South Korea. He established Winevision, one of the most respected and recognized wine and spirit educational institutions in Korea with the largest market share in this line of business. He is also the Co-Founder of the Korea Sommelier Guild, of the Korea Sommelier of the Year Competition, K-SOMM Wine Awards and of the Mashija magazine.

In March 2001 Keith Goldston became America's 47th Master Sommelier. He is the proud recipient of the illustrious Krug Cup trophy, passing all three parts of the exam (theory, tasting and practical), on the first attempt. Keith was one of the youngest to pass his Master Sommelier exam this way. He brings with him over 30 years of experience working for a variety of prestigious and award winning restaurants & wineries including Domaine Chandon, Masa's, Spago, Picasso, Aureole, Charlie Palmer Steak, Crystal Cruises, Diageo, Rosewood Hotels and Landry’s. His “Have Corkscrew - Will Travel” attitude has found him making sake in Japan, judging wine competitions and teaching wine classes in China and Korea, opening wine bars in India, chasing kangaroos in Australia, crossing the Andes in search of great wine, returning to his home town of Napa to work for the CIA (Culinary Institute of America); as well as teaching and examining thousands of students while serving on the Board for the Court of Master Sommeliers. He has lectured at the Korean Wine Academy, represented the US as a wine judge in Korea’s first international wine competition, and recently proctored Sommelier competitions in Hong Kong and China. The last few years has seen Keith working with celebrity Chef Bryan Voltaggio at Range & Aggio and at the Rosewood Hotel with former White House Chef Frank Ruta. Drawing on his globe-trotting experience he has created wine programs that showcase the classics, the trendsetters as well as the rock-stars of the wine world. Speaking of music, Keith arranged the Range wine list by style with musicians as the categories (Skinny Elvis vs Fat Elvis for example); all designed to make wine more approachable and accessible to the consumer. It is this irrelevant approach to wine that had Wine Spectator calling Keith “a wizard at matching food with interesting wines.” Most recently Keith has moved to Houston, Texas and is the corporate Master Sommelier for Landy’s; a restaurant group with over 600 restaurants around the world. He is currently trying to spend as much of billionaire Tilman Fertitta’s (the owner of Landry’s) money as possible in creating one of the top wine programs in the United States, The Cellar at the Post Oak Hotel.

Mar Vilanova de la Torre is researcher specialized in Viticulture and Enology for the Spanish National Research Council (CSIC). She is PhD in Biological Sciences at Santiago de Compostela University and Master degree in Viticulture and Enology by the University Polytechnic at Madrid. She has developed your research in different institutions of Spain (University of Santiago de Compostela and CSIC), Portugal (Minho University), France (Bordeaux University), Australia (Australian Wine Research Institute) and Italy (Torino University). Her main research activities are focused on biochemical and sensory characterization of Vitis vinifera grape cultivars, improvement of grape quality by optimizing systems in sustainable conditions and genotype-environment interaction and its influence in fruit quality. She has published more than 100 research articles and 6 books. Her experience as teacher was development at Santiago de Compostela, Vigo, A Coruña and La Rioja Universities. Recently, the book “El Potencial Aromático de las Variedades de Vid Cultivadas en Galicia” by Vilanova et al. obtained the OIV Award 2018.

President of the Asociación de Sommeliers Mexicanos AC (protest meeting in December). Member of the Technical Committee of ASI for the contest "Best Sommelier of America- Chile 2015. Best Sommelier of Mexico 2005, 2007, 2010 organized by the Association of Mexican Sommeliers. Representative of Mexico in the 1st "Best Sommelier of America" Competition, Argentina, 2009. Representative of Mexico in the "Sommeliers World Cup 2010 organized by the ASI (International Association of Sommeliers"). First Ambassador of the "Sud de France" wines in Mexico, 2009. International Jury Awards for Argentine wines, called "World's Best Sommeliers 2011 and 2013". International Jury of Pan-American Competition "Brazil 2012" World Championship in Mendoza 2016. Director of the Technical Committee of Competitions of the ASM 2010, 2011, 2012 and 2013.

Sommelier, responsável da loja de vinhos mais dinâmica de Oslo, autora do livro sobre vinho Glad i Vin. Dá palestras na Wine & Food na Noruega, é uma ex-jornalista de vinhos apaixonados por vinhos bem feitos.

A sommelier and wine lecturer who is as keen on gastronomy and craft beer as she is on wine. Mari-Liis has great respect for the environment and is often inspired by the natural and biodynamic producers. On a daily bases she can be found dealing with wine and craft beer in a specialized shop in the trendiest neighborhood in Tallinn- Kalamaja.

Marshal Lyu é desde 2016 estudante da WSET, no Dragon Phoenix Wine. Em 2013, ele obteve o certificado WSET Level 3 no Stephen Wine (Shanghai); em 2012, o certificado WSET Level 2 no The Ease Scent Wine Education de Pequim e, em 2012, o certificado WSET Level 1 no The Ease Scent Wine Education de Pequim. Ele também possui o Bacharelado em Medicina na Faculdade de Medicina de Tongji, Universidade Huazhong de Ciência e Tecnologia desde 2009. Desde 2009 até hoje Marshal Lyu trabalha como professor convidado, professor de vinho, Instituto de Pesquisa de Turismo, Universidade de Economia e Direito de Zhongnan, Wuhan, Hubei; Professor convidado, professor de vinho, faculdade de turismo e negócios, Wuhan Technical College of Communication, Hubei; Professor de vinho, primeiro centro de educação vocacional de Wuhan, Hubei; Conferência do Vinho, Stephen Wine (Xangai) e Wine Lecture, Wuhan Ge Sang Mei Luo Wine Company, Hubei.

Após vinte e cinco anos no sector de tecnologia da informação, incluindo seis anos como Diretora de Informações da FedEx Canada, Nancy decidiu perseguir sua paixão no negócio do vinho. Em 2004, começou a Worldwide Cellar, uma agência de vinhos boutique em Ontário, Canadá, especializada em representar vinhas familiares de Espanha, França e Austrália. Nancy obteve o Diploma da WSET com o mérito em 2010. Foi premiada com o Prémio de Bolsas de Estudo Memorial Brian Kirkwood, da Drinks Ontario, em 2008, com a maior nota na região para o exame do Nivel 3 do Diploma da WSET. Nancy obteve o prémio de vinhos franceses do Wine Scholar Guild e o prémio do vinho italiano com maiores honras. Também se qualificou em todos os cursos do Nível de Mestre do Wine Scholar Guild. Nancy é uma Tutora certificada de Bordéus pela L'Ecole du Vin de Bordeaux e Master do Rhone através do Inter-Rhone. Nancy percorreu extensivamente as regiões vitivinícolas do mundo.

Teacher of Stephen wine in ShangHai, WSET diploma, live in ShangHai.

In 1991 Peter Granoff was the 15th American to earn the coveted title Master Sommelier, and is one of the 16 Americans to date that have earned the Krug Champagne Cup by passing all three parts of the exam on the first attempt. He is active today as an examiner and lecturer for the Court of Master Sommeliers Introductory, Advanced and Masters level programs. In 1991 Peter also received the James Beard Foundation Sommelier of the year Award. In January of 1995 Peter and his brother-in-law Robert Olson, a software engineer, launched Virtual Vineyards, an ecommerce pioneer and the first US entity to sell wine on the Internet. According to Wells Fargo Bank, Virtual Vineyards was the first business ever to process a secure credit card transaction over the Internet. It was also the subject of a Harvard Business School Case Study, and was cited in numerous business and e-commerce marketing journals & texts as a pioneer during that heady (headless?) era. The company had a good six-year run and grew to $28 million in annual sales before what Peter calls “the dot.com era of ludicrous expectations” caught up with it. Prior to Virtual Vineyards Peter spent 25 years in the hospitality industry as a food & beverage director, wine buyer, sommelier, bartender and waiter, including two years in the Burgundy region of France, and a year with a Relaix & Chateaux hotel in Switzerland. He even “faked it as a chef” on several occasions. He is active as a speaker, panelist, judge, and educator in numerous wine consumer and wine industry settings, and has presented at professional wine and e-commerce conferences at American universities such as Harvard, Wharton, Rhodes, and UC Berkeley, and as far away as Switzerland, France, Australia, New Zealand, and South Africa. In 2002 Peter joined the Adjunct Faculty at the Culinary Institute of America’s new Professional Wine Studies Program, and was an active instructor until the demands of his latest business ventures forced him to take a hiatus. Since 2003 Peter has been co-proprietor of Ferry Plaza Wine Merchant & Wine Bar in San Francisco’s acclaimed Ferry Building Marketplace. In January of 2008 Peter and his current business partners opened Oxbow Cheese & Wine Merchant in the now landmark Oxbow Public Market in downtown Napa, California. In July of 2019, the partnership will open Mission Bay Wine & Cheese in San Francisco’s booming Mission Bay neighborhood. These businesses benefit from Peter’s accumulated business experience, down to earth perspective on wine, great sense of humor and thoroughly gray hair. With accumulated industry experience, Peter has been increasingly engaged as a consultant on projects at the intersection of wine, technology and social media, including Coravin, a wine access technology that was more than 14 years from idea to market. And as an avid photographer for many years.

Peter McCombie is a New Zealand Master of Wine, based in London. A Co-Chairman of the International Wine Challenge, the world’s best wine competition, he also judges wine globally. A respected commentator and lively speaker, he also consults for hotels, restaurants and clubs around the world.

Sara is a Toronto-based wine consultant, educator, sommelier, wine critic and principal partner with WineAlign.com. She has worked in cellars both in Niagara and in Bordeaux, France. Sara formerly held the title of Sommelier of Four Seasons Hotel in Toronto and at the Platinum Club of the Air Canada Centre. Sara writes freelance for a number of publications and travels extensively reporting on classic and emerging wine regions. A graduate of the University of Toronto and Niagara College’s Winery and Viticulture technician program, she continues to participate in judging wine competitions across the country and abroad such as Argentina and Portugal. Currently, Sara is President of the Ontario Chapter of the Canadian Association of Professional Sommeliers and is an instructor of the Wine and Spirits Education Trust program in Toronto with Fine Vintage Ltd. With a global perspective, Sara’s paramount focus is on southern French wine regions and she is an accredited Rhône Valley Vineyards Educator.

Jornalista, fotógrafo e empreendedor na área de comunicação, fundou e gere os sites ONgoma News (www.ongoma.news), generalista; e Colégios de Angola (colegiosdeangola.ongoma.news), portal sobre ensino e educação e simultaneamente directório de contactos das instituições de ensino e prestadores de serviço do sector. Actualmente é Colaborador/Consultor Editorial da revista Economia & Mercado, onde publica um artigo mensal sobre Vinhos. Outras experiências sobre vinhos partilha no blog Adega do Provador e nas redes sociais. De 2014 a 2015 foi Director de Publicações da Edicenter Angola, proprietária das revistas Economia & Mercado, com mais de 15 anos, e Rotas & Sabores, editada desde Janeiro de 2014. Estudou Língua Portuguesa e Comunicação na Universidade Metodista de Angola. Iniciou actividade em jornalismo em 2005 no Jornal Folha 8 onde ficou até finais de 2007 para depois ir ao semanário Novo Jornal. Enquanto repórter deste órgão, venceu o Prémio Africano de Jornalismo CNNMultichoice na Categoria de Notícias Gerais em Portuguesa com uma série de reportagens sobre o desalojamento de moradores da Ilha de Luanda, que actualmente ainda se encontram a viver em tendas no Zango. Iniciou actividade em jornalismo em 2005 no Jornal Folha 8 onde ficou até finais de 2007 para depois ir ao semanário Novo Jornal. Enquanto repórter deste órgão, venceu o Prémio Africano de Jornalismo CNNMultichoice na Categoria de Notícias Gerais em Portuguesa com uma série de reportagens sobre o desalojamento de moradores da Ilha de Luanda, que actualmente ainda se encontram a viver em tendas no Zango.

Sommelier(Japan Sommelier Association), Port Wine Confraria Cavaleiro, Austrian Wine Ambassador (Austrian Wine Marketing Board), Academy du Vin Educator, Cave de Relax Planning Manager, Jury of Best of 2018 (CVRVV).

Tatiana Mann (Pakhmutova) is UK based Russian wine professional, Certified Sommelier and Sherry Educator! She is a member and committee member of the Circle of Wine Writers (CWW) and holds a WSET IV Diploma in wines and spirit and is continuing her studies towards a Master of Wine. In addition, she holds degrees in Chemical Technology and Psychology. Tanya has had apprenticeships with Château Margaux and Selfridges Wine Shop. Her experiences range from teaching wine business at the Sardinian Forte Village 5 * Hospitality School and Sherry tastings on cruise liners. In addition, owns "Eno Gastropub The Vine" in the UK and administers her Face Book page with around 4000 followers. Tanya judge in 2 UK competitions - IWSC and SWA (Sommelier Wine Awards) and also was creative director of Glass of Bubbly Awards. Tanya tastes from 10 000 to 12 000 wines per year and travel all over the world. Tanya's reputation for both wine knowledge exemplified by her winning awards for her wine lists (Harper's) and her contacts throughout the world!