Wine Sommelier, F&B Branding & Marketing

How I Can Help You

• How to Setup F&B Business: Practical advice for Halal/Non-halal F&B venture, type of restaurant vs. market demands.
• Budgeting for F&B Ventures: Learn the financial aspects & plan wisely starting bars and restaurants.
• Wine Business Insights: Explore the growing wine market in Southeast Asia & tapping the increasing demand.
• Franchising in F&B: Understand the complexities of how to scale your business without compromising quality.
• Discover Employer Branding: Drive your restaurant’s success and build a strong, united workforce.
• Customer Retention Strategy: Master the retention by perfecting your hero products and building a resonating brand.
• Wine Tasting Trips to France: Wine learning trips to top vineyards in France where I’ve visited more than 120 times.
• Wine Knowledge: Improve your wine tasting and pairing skills.
• F&B Career Advice: Insider insights into hotel management, restaurant operations, and the wine industry.
• Adaptability in F&B: Learn to thrive in the dynamic F&B industry by adapting and improving continuously.
• How to Become Sommelier: Get guidance on becoming a wine sommelier, from essential skills to certification.
• Networking Skills: Develop the social and networking skills needed to succeed in the F&B industry.

My Domains

Food & Beverage | Restaurant Management | Hospitality Industry | F&B Business Planning | F&B Talent Development | F&B Market Insights | Franchising | Customer Retention | Branding & Marketing | Wine & Spirit | Wine Sommelier  | Vineyard Tour | Wine Expert | Wine Lifestyle | Career Guide

A Bit About Me 

Hi, I’m Chris Low! You can call me a wine storyteller, and I enjoy food and wine matching.

From my early beginnings in Selayang to my extensive journey through the hospitality and wine industries, I've learned that passion, continuous learning, and a strong understanding of customer needs are key to success. 

Whether you're starting an F&B business, becoming a sommelier, or simply exploring the world of wine, remember that dedication and the willingness to adapt and grow are essential. Cheers to your journey!

Educational Journey

• I attended primary school in Selayang.
• I completed secondary school at SMK Kepong, where I discovered my strengths in hands-on, vocational tasks.
• I then pursued a diploma in Hospitality at what is now TVET college, completing the 18-month program before transitioning into the workforce.

Professional Experience 

• Career Beginnings
  • My transition into the workforce was natural, starting at TGIF restaurant in Section 14, which had a casual and fun dining environment.
  • Around 1993-1994, I moved into hotel management. In 1995, I joined the Renaissance Hotel as a management trainee, where most of my time was spent in the kitchen, but I also got involved in other departments for exposure, this industry experience gave me a valuable perspective.
  • I stayed with Renaissance for five years, working three years at the back of the house before moving to the front of the house for two years due to the physical fatigue of the strenuous tasks.
  • Working in the dining restaurants, I gained valuable wine and cooking experience, making the pairing of these skills seamless. 
  • I was also sent for wine courses to expand my skills in the sommelier scene, as sometimes academic learnings and textbooks can be obsolete.
• Food & Beverages Industry Consultant
  • I believe the F&B industries aren't nurturing local talents as much anymore, often skipping the grooming and training of local individuals.
  • My advice is that the leader must be a local, end-role servers can be foreign, but the middle management and leading roles should be filled by well-trained, talented local talents for a united workforce.
  • Employer branding is crucial, how a restaurateur engages with customers dictates the success of the business.
  • Designing processes and SOPs according to customer needs is vital for a successful F&B enterprise, maximising resources for the best returns.
  • What the industry lacks is trust and passion for local talents to run their businesses.
• Wine Sommelier / Expert 
  • I've visited over 120 vineyards in France, mainly in Bordeaux and the South of France.
  • I arrange professional wine tasting trips to vineyards internationally, for private industry individuals to experience a wine brewery.
  • I was given the title of  Chancellor for the Jurade of Saint-Emilion in Malaysia in 2018.
  • Starting from operations to chef, to restaurants, to sommelier, and now as a trainer, I get to taste high-quality wines at minimal cost.
  • Travelling to taste different wines has shown me that wine is a universal language.
  • It's not a highly competitive field; as I believe there aren't enough trainers and consultants, creating high demand for services in Southeast Asia and Malaysia.
  • I find that the industry doesn't always nurture local talents, leading to a lack of trust in local professionals which I hope improves with time.

What to Know Before Starting a F&B Business

• Restaurant Planning
  • I believe when you are starting out to plan for your restaurant, you need to decide on the type of restaurant (Halal/Non-Halal) in Malaysia, as that covers two segregated markets.
  • I prioritise understanding what the local community customer wants and catering to the needs of the location/surrounding communities is the number one thing to do, not what you want to sell to them.
  • I ensure that I have a solid vision, strong employer branding, SOPs, and a clear understanding of my customer base for the best customer retention.
• Budgeting
  • There’s a huge difference in investment budget depending on the type of F&B outlet you want to operate.
  • For example, it is more affordable to open a bar than a restaurant, due to licensing cost, resource requirements, and skilled workers hirings.
• Customer Retention
  • Sometimes there’s simply no need for a fancy, extensive menu;once you have a good selection of hero products (dishes) that you can perfect, popularise it so your customers know you for one good thing, other things on the menu will be forgotten easily, it’s normal in this competitive industry.
  • Franchising is subjective; ensure it can be scalable without affecting quality and standards, there are some scientific methods.
• Wine Business / Bars Global Perspective
  • Currently, there's an overproduction of wine in regions like Australia and France.
  • Southeast Asia is becoming a powerhouse for wine consumption, the interest in wine is growing steadily amongst the younger generations 21+.
  • The number of wines being imported into the region is increasing, with more small wine players entering the market, as seen on social media.
  • Overseas players (wine distributors) are setting up in Malaysia, including those from China which brings in more variety of wine to the local market.
• Becoming a Sommelier
  • You need a strong passion for the food and beverage industry.
  • Many start as mixologists, baristas, or ex-chefs and learn how to enhance food with beverages.
  • Continuous learning and self improvement is key, as there are over 2 million wine labels worldwide.
  • Regularly tasting and pairing wines is essential to gain experience with new flavour combinations.

How to Know More About The World of Wine

• Well-Informed Wine Drinkers
  • The more you practise your tasting skills, the better you get, once you are in this category, you may form a community to taste wines based on different recommendations.
  • To go further, acquire certifications, as they help you understand different grapes and cultural productions, enhancing your overall wine literacy.
  • Visiting wineries helps you apply what you've read in books, fueling you to become a more well-rounded wine drinker, make a trip to wine regions and experience the culture firsthand. 
• Professionals in the F&B Industry
  • I advise you to get invited to tasting trips and experience the process firsthand.
  • You can do so by keeping in contact with your suppliers about upcoming tasting trips and joining them.
  • I encourage exchanging ideas with peers, other restaurateurs, and sommeliers.
  • I discovered that by Implementing a wine program in your restaurant, offering wine by the glass and educational sessions before selling bottles is an effective strategy to give buyers the opportunity to learn about the wine.
• Career Path
  • Being a sommelier as an additional skill can significantly increase your starting pay as a server or waiter.
  • Completing a wine course before entering the service industry can boost your skill value and marketability. 
  • Eg. The general server minimum wages are around RM2000/mth, having a sommelier qualification at the right place of employment can raise your skill value to RM3500+.

A Community Hero Since: September 6, 2024