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.

Private Cellars Session

Looking for something fun, interactive, and educational all at once? Host your friends, family, or colleagues for a private and intimate cellar session with us at The Study, located at Burnt Ends. These sessions are arranged in an ideal setup, where our experienced sommelier will guide you through a curated wine tasting from our extensive catalogue of all-Australian wines, accompanied by small bites from the kitchen team at Burnt Ends.

For food lovers, we can also create a food-driven experience, offering regular wine pairing sessions that explore new flavours complementing each other.

For bookings and more information, please contact – drink@burntends.com.sg or neil@burntendscellars.com.sg.

Upcoming



26th June 2024: BBQ Garden Party x Highland Park

26/06/2024

6:00 pm - 11:00 pm

Burnt Ends Garden, 7 Dempsey Road

Burnt Ends Snacks

Burnt Ends

$

Burnt Ends' Sommeliers


Prepare to go on a journey hosted by a team of specialists in Burnt Ends.


Youngbock Lee

Head Sommelier
Burnt Ends Restaurant

Bock has a quite deep root of knowledge about Italian wine. He started his first career as a Cellarmaster of Babbo Ristorante by touching all sorts of humble, energetic and Italian Vinos.

After it, he moved to Italy, worked at Cantina del Pino in Barbaresco, Barbaresco. During his stay, he visited near 190 wineries of Italy(Friuli, Veneto, Puglia, Toscana, Campagna, Piemonte of course!), Germany and France.

While he gains knowledge about wine and developing his tasting palates over the time, he got interested in the world of beverage and international wines and even Sake.

Bock is Certified Sommelier of Court of Master Sommelier America, Wine and Spirit Education Trust Level 3, ASI diploma Silver, Certified Sake Sommelier from SSA(Sake Sommelier Association).

Bock currently work as a head sommelier of burnt ends and he would like to be your friendly neighborhood somm to chat with!

Cin Cin!

Clarence Poh

Sommelier
Burnt Ends Restaurant

From trooping in the Singapore Army to a sommelier at Burnt Ends, Clarence’s career path has definitely changed drastically. He had his first few sips of wine when he first started at the restaurant and his passion and palate for wines had slowly developed since.

What he loves most about the world of wine is that wine is such a diverse subject and learning is almost never ending. He sees his sommelier journey as getting to know a new friend - exciting and unpredictable.

Currently a WSET Level 2 certified holder and has an introductory certificate from the Court of Master Sommelier EU, he is on the path to earning his WSET 3 and Certified Sommelier certificate

Luke Lee

Sommelier
Burnt Ends Restaurant

Originally from South Korea, Luke began his beverage career 6 years ago in Singapore at the Raffles Hotel. From his first sip of wine, he had already realised that wine was something he was passionate about and wanting to learn more about. He spends much of his time exploring the world of wine and indulging himself with a variety of different wines to enrich his palate.

He currently holds WSET Level 3 Certification holder and is working on towards the certified sommelier course by the Court of Master Sommeliers

Jane Yoon

Sommelier
Burnt Ends Restaurant

Neil Claudio

Head of Beverage
Burnt Ends Hospitality Group


Awarded Sommelier Of The Year in 2020 by the World Gourmet Summit in Singapore, Neil is not only well-versed in wines but also in sake, cocktails and a knack for whiskies.

He was one of the speakers representing Singapore together with Sean Ou, Eugene Wong for Sake On Air in November 2020.

He's worked for restaurants such as Frantzen Group, Blacksheep Restaurants, JIA, and Maximal Concepts in Hong Kong before landing his role here in Singapore.


Neil is a certified sommelier from the Court of Master Sommelier in Europe, Certified Sake Sommelier from SSA, Kikisakeshi from the Sake Institute of Japan, Certified Whisky Ambassador, and holds a WSET 3 Advanced Certificate.

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