Kevin Lu

Logy, Taipei

Asia’s talented young wine maestro

Kevin Lu, also known as Kai-Wen, started his hospitality career at 19 years old, working across bars, restaurants, hotels and private members clubs in his home island of Taiwan. After landing his first sommelier job at Singapore’s now-shuttered Pollen, he returned to his birthplace to work at Taipei’s Marriott Hotel in 2017 where he continued to build his expertise.

After a few years at Hong Kong’s Belon as its resident wine expert, Lu joined Logy as its chief sommelier in March 2022. Under the leadership of Hokkaido-born chef Ryogo Tahara, the restaurant has been lauded for championing Taiwan’s diverse larder – this year earning it the title of The Best Restaurant in Taiwan– and Lu’s contribution to this success should not be under-estimated.

At Logy, Lu’s worldly knowledge takes guests on a guided exploration of exceptional bottles from across the planet, running the gamut from usual suspects including renowned French vintages through to less common, hand-selected New World gems. Available in either five or seven glasses, Lu’s wine pairings are designed to work in complete symbiosis with the restaurant’s Japanese inflections, so it’s unsurprising that the drinks programme takes an extended detour from wine to explore Lu’s pick of sakes.

Most impressively, where Logy’s creative menu pivots with the seasons and best available daily produce, Lu’s parings follow suit, ensuring they remain fresh, consistent and inspired. Combined with a deft touch for hospitality that makes guests feel as if they are entering a friendly dinner party rather than a fancy restaurant, he is part of the magic that keeps people coming back to Logy time and again.

With over a decade of experience under his belt, there are few in Asia who can match Lu’s exemplary vision in bridging the worlds of food and drink. Now, already with a host of international wine accolades to his name, Lu proudly adds the Beronia Asia’s Best Sommelier Award 2024 to his repertoire.

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