| Abstract | It is not often that you meet someone who can tell you without hesitation that they love their job. Ross Edward Marks, chef sommelier at the Mandarin Oriental, Hong Kong, Marks' is a labour of love -- is one of the lucky few. He is responsible for the wine cellar and list and he supervises wine operation in each of the hotel's food and beverage outlets. Recently he launched the Mandarin's University of Food and Wine with a lecture series focusing on the marriage of good food and good wine. Marks talks in the article about his passion for wine. |
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