Candice Chow
New ZealandIn everyday busy service, we try to create moments for our customers, provide skillful service in an invisible way, Bergner has the right tools to help us to achieve this.
Biography
Candice Chow is originally from Hong Kong, but as the group beverage manager at Go To Collection (Rātā by Josh Emett, Madam Woo, Hawker & Roll), she now calls New Zealand’s Queenstown home. Chow worked in top establishments in Hong Kong and New Zealand (including Spoon by Alain Ducasse at InterContinental Hong Kong, Caprice at Four Seasons Hotel Hong Kong, Rātā by Josh Emett in Queenstown), with over 15 years of experience.
In her early days in hospitality, with strong passion for gastronomy, she would save up her wage to experience haute cuisine, to observe how other professionals demonstrate their skills in wine service, carving in front of customers, serving white truffle etc. Learnt by observation and experiencing flavours, so she could improve her skills in the male dominant fine dining hospitality scene in the 2000s.
She fell in love with wine while working in gastronomy, inspired by sommeliers she worked with. Continued to seek knowledge, turning skills into artistry.
She is currently in the process of gaining the Wine & Spirit Education Trust (WSET) diploma.
The Cook & Chef Foundation is formed by relevant figures from international haute cuisine and young talent who share a vision of the world based on respect, on ethics, and on the good work of signature cooking.