Wine educator

郭偉信個人簡介 2024 年 6月

郭偉信先生於中學時期已對飲食有濃厚興趣，所以在美國加州羅省Loyola Marymount大學工商管理系取得 學士學位之後，便決定專注實踐自己的興趣，進入美國U.C.L.A. (1983-1984)主修飲食管理，及曾於康奈爾 (Cornell)大學及瑞士洛桑(Lausanne)酒店管理學校，均獲得管理文憑。在法國入讀的繼有巴黎 Sorbonne 大 學深造法文，及在兩家著名學府-法國巴黎藍帶烹飪學校(Le Cordon Bleu, 1984-1985)獲高級文憑及法國波爾 多大學(University of Bordeaux, 1991-1992)獲葡萄酒學碩士。 1985 回港初年分別任職於酒店、餐廳及葡萄酒公司，1992年再度學成回港創立W’s集團，經營開辦餐廳， 頭號「法式牛扒屋」已響譽香港廿一載，也獲獎無數，亦被香港旅遊發展局指定海內外電視及媒體親臨訪 問。之後幾年經營多間食肆、雪茄及葡萄酒出入口業務，期間與有線電視合作拍攝了 60 多輯烹飪節目， 並在香港電台(星期日“豪情暢飲”)主持葡萄酒專輯。撰寫的多個飲食專欄繼有:東方日報之「東南風」(酒逢 知己)」、星島日報之「創作食譜專欄」、飲食男女週刊之「品味飲食食譜專欄」、南華早報專欄、酒經月 刊、東方日報副刊名家專欄..等。此外，他亦輔教於香港職業訓練局、香港大學、香港中文大學、香港理 工大學及香港法國SOPEXA食品協會主講葡萄酒，在香港煤氣公司的則兼任烹飪中心課程教授。他於2001 年出版了第一本著作，名為「郭偉信之美酒佳餚」，內有40個中英對照的食譜並葡萄酒配搭，2003年編 著第2本食譜書，介紹45個越南菜食譜。 喜歡研究飲食之道的他，於2000年在港成立國際慢嚐會–香港分會，推崇本地健康飲食文化。由於精通烹 調世界各地美食，他更屢獲殊榮如法國政府農業部頒發勳爵，以及多項美食和葡萄酒專業資格及榮譽獎， 及法國藍帶烹飪學會長官等等。2004 年在法國漢斯市(Reims)吐胡皇宮榮獲 l’Ordre du Côteaux de Champagne 頒發騎士勳銜，2006年更成為亞洲第一位成為該會的官員，表揚他對該葡萄酒區之推廣不遺餘 力，並擔任香港大使之職。由於他鑽研飲食及生活藝術被傳媒及公眾認同，2005年3月榮獲東週刋頒發首 屆「Cognoscenti 尚流人」獎項。他累積多年葡萄酒評判經驗，自2005年更成為國際評酒家。 他是代表亞洲的首位Citadelles du Vin 國際葡萄酒比賽評判，及每年的波爾多酒花初試中被邀為評酒及評 分的成員之一。 零九年他連同葉澍堃先生及黃宗澤先生一起擔任主持無線翡翠台特備節目《尋味葡萄》全輯六集， 以及 全行程之策劃顧問。在二零一零年十月推出由他朗讀的六國語言發聲葡萄酒辭彙，當中包括法文、意大利 文、英文、德文、西班牙文，以及葡萄牙文作為有關參考範本。

Mr.Wilson Kwok BBA(Loyola Marymount) DipRestMgt(UCLA) Gr.Dip(Cordon Bleu) DUAD(Bordeaux) Chev.OrdMAgrc(FR)

Educator/Wine Selector/Judge/F&B Industry/Collector/Enthusiast/Media/Author/GourmetTourPlanner/Translator

WILSON has one of the most impressive resumes in the food and wine industry in Hong Kong. His involvement in wine and food-related associations, clubs and activities would take pages to chronicle. As managing director of W’s Group, Wilson oversees the running of his flagship restaurant---W’s Entrecote.  He also founded W’s OenoClub to educate the largely Chinese public on wine appreciation. He has been a food & wine talk show host for the several HK lifestyle internet channels including PCCW (formerly HK TELECOM) and SHOW 8, and lecturer for SOPEXA(31 years), CIVB (Comité Interprofessionnel des Vins de Bordeaux) (19 years) and HK Vocational Training Council Pokfulam Centre(over 23 years). 

Until 1999, Wilson had a regular wine column in the Chinese Oriental Daily Newspaper and a wine talk show on RTHK radio and between 2002 & 2004; he continued to contribute recipes for HK’s popular ‘Eat & Travel weekly’ (150,000 circulations). Presently, his publications include wine articles for ‘Wine Now Magazine’ plus many others. He is a familiar face at most food and wine-related events in Hong Kong – no question being a member of nearly every food and wine society. His title and membership in European associations include: Chevalier of L’Ordre du Merite Agricole, Confrérie des Chevaliers de Tastevin, Clos de Vougeot, Burgundy, Confrérie Du Vin De Cahors and Association Internationale des Maîtres-Conseils en Gastronomie Française, Commandeur d’Honneur of the Commanderie du Bontemps de Médoc et des Graves, Commanderie of Cordons Bleus de France, and the Commanderie de Bordeaux. Hong Kong Chapter, among many others. He has also been committee member of the International Sommeliers Association (ASI), vice-chairman of the Hong Kong Sommeliers Association, and advisor of Hong Kong Bartenders, member of Hong Kong Chefs and Hong Kong Maîtres d’Hotel Associations. In 2000, he started up the HK Convivium of the International Slow Food Movement (founded in Italy) to focus on local food- and wine- related issues, as leader.

Wilson first became interested in wine while studying in England but did not seriously delve into the subject until he had completed his studies in French cooking at the famous Cordon Bleu de Paris. He is a firm believer that food and wine are inseparable. Wilson has taken wine courses at UCLA and at Cornell University School of Hotel Management as well as courses at Steven Spurrier’s Academie du Vin in Paris, and Master’s degree program at the Institute of Enology of University of Bordeaux.

In 1997, Wilson was knighted by the French Ministry of Agriculture, Fishery & Food as “Chevalier de L’Ordre du Merite Agricole” for his outstanding contribution to French cuisine and wine in his native Hong Kong and China. Whereas, the Hong Kong SAR Government has appointed him as one of the 30 part-time members of the Central Policy Unit for the year 2000-2001, the think tank to The Chief Executive of HK.

His triumph in winning ‘Best Sommelier of HK, 2000, on Australian Wine’ has also won him a trip to Australia. Plus, it’s also a privilege to be able to attend a wine course in Weinakademie and Geisenheim Institut in Germany and later serve as the ‘German wine ambassador to HK’.

Wilson’s publications are ‘Western home-cooking dishes with wine recommendations’, a 40-recipe bilingual cookbook you can find in major bookstores, supermarkets and wine shops in Hong Kong & Taiwan. Also, his 45-recipe bi-lingual Vietnamese cookbook released in October 2003 named ‘Enjoy Vietnamese Cooking’ is published in both complicated and simplified Chinese characters for the vast Chinese-speaking world.

In March 2005, Wilson, among other famous HK stars such as Kelly Chan and Andy Lau, is recipient of the “Cognoscenti Award” by East Week Magazine in recognition of his broad knowledge of food & wine culture to the media & the public.

He is also the first in Asia to be the judge & critic of the most prestigious wine competition, the Citadelles du Vin, held in Bordeaux every year. 

In 2009, together with Mr. Stephen Ip and Mr. Bosco Wong, Wilson was the co-host of TVB Jade’s program (6-episode series) - Wine Confidential (尋味葡萄), as well as the advisor for the entire itinerary for the promotion of wine regions and their vineyards in France. Unofficial figure indicated over 1 billion people in the Chinese-speaking world has watched all the 6 shows and have gained knowledge from Wilson who played food and wine expert among the 3 co-hosts.

In October 2010, Wilson released his first volume (French) of the set of 4 wine glossary booklets in six languages with his own voice, including French, Italian, English, German, Spanish and Portuguese as a relevant reference model for the wine industry. 

When people in HK think of Bordeaux, they think of me! When I conduct wine classes, I always use Bordeaux as the reference...can't help it!