Cellars Session

Explore The World of Beverage With The Sommeliers & Bartenders From Burnt Ends

Hosted by Burnt Ends very own sommeliers and bartenders, join us on a journey to explore different textures and flavours in the beverage world.

Savour the best wines from the vineyards of Australia or out-of-this-world cocktails alongside food from Burnt Ends Restaurant or Meatsmith.

For corporate events, please contact – natalie@burntendscellars.com.sg

Burnt Ends Tasting Room – 7 Dempsey Road, 03, Singapore 249671
Meatsmith Little India – 21 Campbell Lane, Singapore 209894
Meatsmith Telok Ayer – 167-169 Telok Ayer Street, Singapore 068620


25th Feb: Cellars Session: Rosé all the Way…


2:00 pm - 4:30 pm

Burnt Ends Study, 7 Dempsey Road

Gary Low, 'Gazza', Head Sommelier

$160 (Price includes 7 glasses of wine and 4 Burnt Ends' Snacks)

11th Feb: Cellars Session: Masterclass ft. WA wines


2:00 pm - 4:30 pm

Burnt Ends Study, 7 Dempsey Road

Gary Low, 'Gazza', Head Sommelier

$180 (Price includes 5 wines and 4 Burnt Ends Snacks)

Burnt Ends' Sommeliers & Bartender

Prepare to go on a journey with themed beverage sessions hosted by the sommeliers and bartenders from Burnt Ends.

Neil Claudio

Head of Beverage
Burnt Ends Hospitality Group

CMS Certified Sommelier,
WSET Level 3,
The Whisky Ambassador Certified
Whisky Ambassador,
Sake Sommelier Association Certified
Sake Sommelier

Awarded Sommelier Of The Year in 2020 World Gourmet Summit, Neil is not only well-versed in wines but also in sake and whiskies.

Gary Low (Gazza)

Head Sommelier
Burnt Ends Restaurant

CMS Certified Sommelier,
WSET Level 2

With experience living in both Canberra in the Nation's capital and Hobart in Tasmania, and working in fine wine-focused establishments such as JAAN by Kirk Westaway, ATLAS Bar and Corner House, Gary brings an inconsumable wealth of knowledge and experience to the Sommelier team at Burnt Ends. Gary specialises in the curation of bespoke wine pairings, wine list optimisation and overall customer wine satisfaction.

Natalie Jim

Trade Manager
Burnt Ends Cellars

Professional Sommelier diploma (French Mention Complémentaire en sommellerie)

Natalie fell in love with the world of wines ever since she set foot in the renowned École d’Hôtellerie de Lausanne, in Switzerland and subsequently completed a sommelier course in France.

Natalie shuttled between France and her hometown in Hong Kong where she honed her skills in management, procurement and F&B ops before her foray into wine distribution in Hong Kong.

Stephane Melaerts

Bar Manager
Burnt Ends Restaurant

With 19 years of experience in the F&B industry across France, Singapore India and Spain, Stephane has excellent knowledge in alcoholic beverages, especially spirits and cocktails. Passionate in cocktail creation and mixology, Stephane is ready to surprise you with a drink or two!

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