Arthur Hon approaches the curation of his guests’ wine experiences as a multidimensional canvas for his creativity. Born in Taipei, Hon moved to the San Francisco Bay Area with his family as a teenager. Rebelling against the competitive academic track his parents sought for him, Hon secured a coveted spot at the Art Institute of Chicago and pursued a degree as a graphic artist. Yet, part-time restaurant jobs ignited Hon’s passion for wine, setting him on a different path. After he graduated, he went on to become the beverage director at Chicago’s Sepia restaurant and then Proxi.
Hon moved to New York in 2017 for the opportunity to work at Union Square Hospitality Group’s (USHG) Union Square Café. Next, he spent two years as beverage director at David Chang’s Momofuku Ko, where he helped the team reimagine their business model during the pandemic closure. Last year, Hon returned to USHG, taking the helm as beverage director at one of the group’s crown jewels: the Modern, a Wine Spectator Grand Award winner located in the Museum of Modern Art—a fitting location for the artist-turned-sommelier. Hon spoke to senior editor Kristen Bieler about the connections between art and wine, managing dramatically different wine programs and his favorite value regions.
Wine Spectator: After studying to become a graphic artist, what drew you to a career in wine?
Denne historien er fra November 30, 2022-utgaven av Wine Spectator.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra November 30, 2022-utgaven av Wine Spectator.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
New Zealand's Success Story
From small beginnings, the country’s wines have ascended to global prominence
Wine Is Healthiest Choice for Drinkers
Decades of research has linked light to moderate drinking, especially of wine, to a range of health benefits.
In Pursuit of the Perfect Crust
“Dough is always the hardest challenge for any home chef,” explains chef and restaurateur Tony Gemignani. “But it’s the foundation of any great pizza.”
SEAVEY VINEYARD
In Napa’s Conn Valley, a family-run winery marches to its own drum
CALIFORNIA RHONES Show Their Range
RECENT VINTAGES DELIVER EXCELLENT REDS AND WHITES IN AN ARRAY OF STYLES
Tuscany Comes of Age
Anchored by the 2021 vintage, Tuscan reds set a new standard of quality
The Absolute Best Places to Eat and Drink in America
PROFILES OF THE 63 WINE SPECTATOR GRAND AWARD WINNERS ACROSS THE COUNTRY TODAY, AS THE PROGRAM MARKS ITS 44TH YEAR
Events- A Grand Tour for Wine Spectator- a perfect day with an evening of outstanding wines.
A young couple in shorts and festival shirts sped into the ballroom of the New Orleans Marriott on a mission.
Big Wine Players Target Pinot Noir - Plenty of small winery owners are cashing out, either because they're looking to retire or they see selling as the best way to keep their label growing
Plenty of small winery owners are cashing out, either because they’re looking to retire or they see selling as the best way to keep their label growing
Restaurant Awards- Lazy Bear- Lazy Bear bills itself as a modern American dinner party. But it's so much more.
Lazy Bear bills itself as a modern American dinner party. But it’s so much more. This Mission District restaurant effortlessly strips away the formality of a multicourse dinner and replaces it with conviviality, nostalgia and curiosity. With reverence for time and place, Lazy Bear is an ode to California where guests dine in concert with the season and can explore diverse wines, including an impressive collection of older California vintages.
