Since 2014 and her arrival at L'Impérial Palace in Annecy, Mabboux has continued to evolve until settling in the position of head sommelier. There she ensures the development of the menus of the four restaurants of the establishment as well as of the restaurant 'Le Cinq' in La Clusaz, she also trains the staff and finally develops the activity of the bar. A training followed by experiences abroad then stays with Régis & Jacques MARCON or at L'Auberge de l'Île in Lyon. Not to mention the title of Best Student Sommelier and Wines of France - Chapoutier Trophy which she won in 2010.

Head Sommelier at The Yeatman, where Fernandes was responsible for 100 wine partnerships with the hotel's wine producers and for the most comprehensive Portuguese wine cellar in the world, Elisabete is also responsible for wine program, organizing all the wine events and managing the Hotel's award-winning wine lists which have won many national and international awards. She assumed the position as Wine Director of The Yeatman at the beginning of 2021.

The fine wine book, containing 1200 references and 25,000 bottles, has been described as “a phenomenal representation of Portugal's greatness” by World of Fine Wine Judges. All of the big names in Portuguese fortified and table wine are represented, mainly from 2010 onwards but with Port wines reaching back to 1955.

Tamara Grischy is the Head of Auctions for Langton's. She received the Woman of Inspiration award at the Australian Women in Wine Awards 2018. Tamara has been closely involved with the Langton's Classification of Australian Wine for 20 out of the almost 30 years it's been up and running. Recently, Tamara has also presided over the latest release (the seventh edition) of Langton's Classification of Australian Wine while breaking price and volume records at auction.

Jinglin Zhang is the founder of Grape Paradise. After gaining work experience at Berry Bros & Rudd in London, she returned to China to invest in the wine trade. Based between London and Beijing, she sourced the wines from biodynamic, organic, artisanal producers, focusing on Italy wine sub regions such as Sicily, Emilia Romagna and North Piedmont. She recently acquired Sarment, the sole agent of the famous champagne brand Henri Giraud and representing 130 fine wine and sake brands around the world.

Ms. Luo Xiaorong is the director of the Board of directors of the Keepers of Quaich in China. She eventually became one of the largest liquor distributors in West China. In 2021, she was voted as the Chairman of Shuijingfang High-end liquor Sales Co., LTD. , composed of by 25 distributors to form an impactful Chinese Baijiu sales network. In Luo xiaorong's opinion, the establishment of Shuijingfang High-end Liquor sales company has greatly motivated shareholders to fully explore the potential of the channels and sales for a new milestone for the premium portfolio of Shuijingfang across China.

Vanessa was voted best sommelier by the Michelin Guide in 2021.
Restaurateur in Nice at the head of the restaurant Pure & V, its Danish Chef, Mads Thomsens, obtains 1 * in 2020. Her particuliarity ; offer only natural wines thus constituting a pretty cellar of more than 670 references, or more than 11,000 bottles in the cellar.

Vanessa was 16 when she first tasted a natural wine. She was then at the Manoir de la Boulaie 2 *, near the head sommelier Thomas Noble. From then, she fell in love with the career. Since then, the sommelier has worked and traveled a lot, seeking to highlight these winegrowers offering natural wines.

In September 2018, Jane Lopes achieve the title of Master Sommelier, but it was unceremoniously stripped from her soon after, they decided to void everyone's results, but Lopes refocused her energy. She doesn’t stripped of the title of Master Sommelier in 2018, but rather as the year when she worked hard as Attica's wine director and managed to write a book. In September 2019, when her book Vignette: Stories of Life and Wine in 100 Bottles was published. She describes it as “an educational and emotional guide to wine”. As part of her new job, the US-born sommelier dove deep into Australian wines, becoming a champion of their quality and Australia's leading sommelier

Ensue's wine director Della Tang won the title of 2020 China's Best Sommelier at the age of 27. In the same year, she was named the 2020 Sparkingplus China's Best Champagne Sommelier in Greater China for her wine list. Dellla has firmly stated that she wants to make a wine list that has both depth and breadth. If divided by type and category, there may be no way to show the charm of a single champagne. At work, she recommends suitable wines based on her experience and customer preferences. While introducing the flavor structure of the wine itself, she will also infiltrate the local terroirs and winemaking characteristics to give customers a perfect experience.

Monica Berg is a woman of many talents, who started her career in Oslo where she gathered up experience at a variety of venues – from dive bars to nightclubs – before she took over the H.Butlers Bartending School in her early twenties. In recent years, she launched her own liqueur, Muyu, and co-founded P(our), a non-profit and educational symposium for the bar industry in 2016.

After that, she's also one of the high profile contributors to our new book new book Where Bartenders Drink. P(our) has held events around themes such as ‘the modern bartender’, gender and ‘perfection’. Berg receives the Altos Bartenders' Bartender Award in 2019. Meanwhile, her bar Tayēr + Elementary opened in June 2019 in London where provides constant evolution in different season and inspiration in cocktail, Tayēr + Elementary debuted at No.52 in the ranking, making it the highest new entry in the extended 51-100 list.

Bannie Kang started her career working back of house at a Singapore hotel in 2010，she became one of the most respected bartenders in the continent and her innate talent for service and a mixing technique regarded by many as one of the most efficient ever developed have all contributed to her success. By working with native South Korean ingredients, Kang can craft a narrative around her cocktails – no drink makes her menu without a story behind it. She first entered Diageo World Class in 2013 and made it to Singapore's top four. After that, she joined Black Cow 2017, won the global finals. From 2019 on, she won many other awards.