Anthony-Sabastian Tran, Director of Food & Beverage at The Tasman, a Luxury Collection Hotel, Hobart (TAS Committee)
|I BECAME A COMMITTEE MEMBER TO:
Contribute my experience in a smaller capital city where there is a lot of potential to professionalise the industry.
|MY BACKGROUND IS:
I began working with wine as a glassie part time in a restaurant and a natural inkling for all things vinous led me to finish my WSET Dip whilst still at uni. After practicing for a few years, I went to complete a Masters in Oenology & Viticulture and that was that. Wine has always been with me everywhere I go – no matter how senior a role I’ve taken on, wine has always been there for me in the background as a luscious pillow to catch me.
|THE MOTTO I LIVE BY IS:
Seek first to understand.
|MY ROLE MODEL IS:
Ainslie Lubbock – I was at a point in my career where I was confused and floundering and partying too much – only a few months with her and I saw what professionalism was.
|THE PERFECT MEAL WOULD BE:
Grand Cru blanc de blancs and a dense supreme pizza alone in a bathtub, fully set up with ice bucket, candles, bath salts and a view of the sun setting.
|MY GREATEST INDULGENCE IS:
Lillet Rouge and tonic.