| I AM: 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. |
