Kevin Lu is a Taiwanese sommelier of reference on the international scene. He was awarded the prestigious title of Master Sommelier in 2024, the first in Taiwan's history and among the very few in Asia.
Kevin Lu was introduced to the world of wine at a very young age, working as early as 19 in bars and restaurants in Taipei while training through certifications such as WSET Level 3 and the ASI Sommelier diploma. After his military service, he moved to Singapore, where he began to solidify his professional career at the Pollen restaurant inside Gardens by the Bay.
In 2017, he briefly returned to Taiwan to work at the Marriott Hotel in Taipei, but his experience soon shifted to Hong Kong, where he managed wine programs for the Black Sheep Restaurants group, overseeing the wine selection of prestigious restaurants such as Belon (one Michelin star) and Buenos Aires Polo Club. It was during this period that he worked under the guidance of Master Sommelier Arnaud Bardary, honing technique, method, and sensitivity in service.
In March 2022, he returned to Taipei to join the team at Logy, a two-Michelin-starred restaurant of Japanese chef Ryogo Tahara, with whom Kevin established an ongoing dialogue between the dining room and kitchen. The work of pairing wines with the restaurant's gastronomic offerings became an integral part of Logy's sensory experience, helping to define the restaurant's identity.
In parallel, Kevin has participated in international competitions, establishing himself as Taiwan's Best Sommelier in Italian wines, winning selection for the Gaggenau Global Sommelier Competition in Greater China, and finishing 13th in the ASI Best Sommelier of the World 2023 competition, the best finish for a Taiwanese representative to date.
In 2024, he crowned more than a decade of study and dedication by earning the title of Master Sommelier, awarded by the Court of Master Sommeliers. To date, Kevin Lu is the first and only Taiwanese to earn it, as well as only the third sommelier of Asian descent to join this select international group.
For Kevin, being a sommelier means being a “translator” between the producer and the guest-a figure who makes the story contained in each bottle accessible and meaningful. With his sensitive, analytical, and engaging approach, he has given significant impetus to the growth of wine culture in Asia, becoming a reference and inspiration for new generations.
