Wine Master

Do you go by the "golden laws" in wine and food pairing? There's no "golden law" when it comes to food and wine pairing, in my humble view. If you want a white wine with your steak, well, so be it. It's a matter of taste, ultimately. And to be honest, there are a lot more good food and wine pairings than bad ones. You also encounter matches made in heaven. You and co-partners Rudy Guo and Eduardo Vargas are all experts in your respective fields. What came first--the idea for this "dream team," or the idea for Osteria? Rudy Guo entertained this idea for years. Rudy is my best friend, I was the best man at his wedding, we've traveled the world together organizing international gastro affairs and such. Eduardo with his larger than life image and personality is clearly the "face" of the biz, Rudy is the "engine" and I ... pour wine . Resident wine expert sounds pretty important to me. What's your favorite pairing on Osteria's menu? I love the Osso Bucco with Alois Lageder's Merlot. Pop by and try it! You won't be disappointed. One thing you didn't list on your credentials is that the National Post considers you Canada's sexiest sommelier. It sounds like things are groovy in Toronto. So why move to Shanghai? This "award" still makes me blush a bit. Anyway, I fell in love with Shanghai from the first time I've visited it six years ago. I think that Shanghai is one of the most vibrant city's in the world with a strongly emerging, evolving wine culture. What is the biggest tip you've ever gotten? CAN$10,000.