Odette’s longtime wine director Vincent Tan is leaving after 10 years to join Park90

Vincent Tan, who helped shape the three-Michelin-starred restaurant’s wine programme, is taking on a new group role at Park90 as it expands across Southeast Asia.

Vincent Tan says he wants Park90’s wine programme to be shaped by personality, discovery and a team willing to challenge him. (Photo: Park90)

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On paper, the headline is a change of address. Park90, the sommelier-led wine programme that spent its first eight years at Regent Singapore and, later, Conrad Singapore Orchard, has relocated to Pan Pacific Orchard’s Garden Terrace. It now operates as an independent brand in partnership with the hotel rather than as part of it. The programme brings more than 1,000 labels, including verticals of Domaine de la Romanee-Conti and allocations of Screaming Eagle, to what is billed as Singapore’s first luxury hotel with a fully integrated, sommelier-led wine programme.

The scale of that integration is worth spelling out. Across Pan Pacific Orchard’s four themed terraces, the programme extends from poolside pours to the hotel’s Claymore Ballroom on Level 18. A Neo-French menu developed with Michelin-starred Marguerite chef Michael Wilson sits alongside a wine-led cocktail programme created with Anthony Zhong of Shin Gi Tai. Hotel guests can also book the Park90 Stay Experience, a package running through December that includes lounge access, evening cocktails and a bottle of Chateau Lafite Rothschild on arrival.

That, however, isn’t really the headline. The headline is who’s arriving to run it.

From Oct 19, Park90’s wine direction passes to Vincent Tan, who is leaving his role as Odette’s wine director after 10 years – effectively since the three-Michelin-starred restaurant opened – to become Park90’s newly appointed group wine director. It is arguably the most consequential sommelier move Singapore’s hospitality scene has seen this year: A respected figure leaving one of the country’s most decorated dining rooms to lead a wine programme with ambitions beyond a single venue.

A selection of Domaine Sylvain Cathiard wines at Park90. Sylvain Cathiard is among the wine figures featured in an upcoming Members’ Night. (Photo: Park90)

Ask him how he intends to run the team he’s inheriting, and he doesn’t reach for a leadership platitude. He reaches for penguins instead. “If I were to go in and dictate that everyone on the team behaves like me, I’m taking away a lot of what makes Park90 unique,” he said. “I’d rather not have a bunch of tuxedo-wearing penguins recommending the same wine.”

10 YEARS, ONE CONVERSATION

Leaving after a decade rarely comes without friction, and Tan admitted there was some. “I did say no, actually,” he said of an earlier approach from Park90. It wasn’t a cold approach. Tan has known Park90’s owners for years, but casual conversations about a role turned serious only after longtime wine director Mason Ng left the company at the start of 2026.

Even then, the timing didn’t feel right. Odette was mid-renovation and preparing to reopen, and Tan had already decided he would not leave before that was done. “It was something I felt I needed to complete before I could go,” he said.

Chef Julien Royer’ s reaction, when the conversation finally happened, was brief – the kind of exchange two people rarely need to spell out after 10 years of working together. “He said to me: you’ve already given me 10 years. Whatever I’m going to do, he’s going to support,” Tan recalled.

Park90 has relocated to Pan Pacific Orchard’s Garden Terrace, where it now operates as an independent brand in partnership with the hotel. (Photo: Park90)

What stings, he said, isn’t the handover itself. “Ten years is a long time to put a system in place, and to believe in that system, knowing I could disappear tomorrow and things wouldn’t change.”

The harder part has been telling regular clients and suppliers who assumed he would be there indefinitely that he is moving on. “Every conversation got a little more personal,” he said.

While his succession at Odette remains unresolved, Tan said the process is being handled with restraint. He has given Royer a shortlist but deliberately stayed out of the final decision. “I didn’t want to overly influence it,” he said. “I want to have a clean break, without people saying, this is what Vincent did, or this is what Vincent would have done.”

Tan isn’t in a hurry to put his own stamp on Park90’s programme before he has properly started, either. He has seen what the team has shared with him, but wants to taste through the list and experience the space himself before committing to specifics.

Some of the most eye-catching details already announced predate him, including a Screaming Eagle-by-the-glass offering and an upcoming Members’ Night lineup featuring wine figures such as William Kelley, Sylvain Cathiard and Kei Shiogai. “I won’t claim to say I’ve had much involvement in this,” he said of the lineup, “but I do agree with it.”

His belief that rare wines are meant to be tasted rather than kept as trophies is not merely theoretical. Park90 founder Soo Hoo Khoon Peng made headlines earlier this year after uncorking an 1899 Romanee-Conti at a private tasting in Burgundy. The 127-year-old bottle even predates the oldest wine in the domaine’s own stock, which dates to 1911.

If a bottle can be the reason someone falls in love with wine for life, as Tan said happened to him, that is reason enough to pour it.

It’s the same posture he takes toward his own title. Tan arrives to find a leadership structure already in place, with joint head sommeliers Terry Lim, who has been with Park90 since 2019, and Zhen Jie New in Singapore, and Justin Ho as regional head sommelier. The structure comes ahead of planned launches in Kuala Lumpur and Bangkok, part of a renewed ambition to grow Park90 into a wine hospitality platform across Southeast Asia. Tan’s own title suggests his remit will extend across that same footprint, though, true to form, he isn’t ready to define exactly how yet.

Tan’s group wine director title suggests his remit will extend across that same footprint, although, true to form, he is not ready to define exactly how.

NOT JUST FOR WINE PEOPLE

Vincent Tan wants Park90 to be a place where both seasoned wine lovers and curious newcomers can find something worth returning for. (Photo: Park90)

If there’s one thing Tan isn’t hedging on, it’s Park90’s image – and changing it is near the top of his list. Despite being open to the public since its early days as a wine bar, the brand has long been dogged by the misconception that it is members-only. “It’s perhaps one of the main challenges Park90 faces,” he said – less a gripe about the operation he is joining than a diagnosis of something he wants to fix.

Tan traces a deeper industry problem to a conversation with a hospitality group’s HR director about why the trade struggles to recruit junior sommeliers at all: Many graduates in their early 20s do not even know what the job entails.

His answer is not to lean further into wine media or wine-literate circles, but to go around them entirely – meeting people where they already gather for reasons that have nothing to do with wine, whether over a pickleball game or a round of golf. “We should stop talking to wine people,” he said, half-joking.

His approach to leadership starts from an equally blunt premise. “The type of wine is probably secondary. The pricing of the wine is very much secondary,” he said.

What matters more is the person recommending it. He points to Park90’s own history as proof – sommeliers who have passed through the programme over the years, each memorably different from the last.

“Whether it’s Mason Ng, Yeo Xi Yang, or Celine Jung, they’re all very different people,” he said of Park90’s past and present wine leadership. “The beauty is in that difference.”

It is the same instinct behind his line about tuxedo-wearing penguins, and why he would be genuinely disappointed to become the only person deciding what makes it onto the list. He wants sommeliers to feel comfortable pushing back when they think he is wrong, rather than deferring simply because of his title.

Any producer relationships he brings over from Odette, he added, will only make it onto Park90’s list if the team agrees they belong there. And with more than 1,000 labels already on the list, he said the goal is not to impress collectors with every bottle, but to ensure there is something worthwhile at every price point.

THE THRILL OF DISCOVERY

Park90’s Neo-French menu was developed with Michelin-starred chef Michael Wilson of Marguerite. (Photo: Park90)

If one detail captures how much Tan still loves wine beyond the leadership talk, it is the story of a bottle he spent nearly a year chasing.

A friend in Singapore’s small sommelier circle told him about Domaine Guilbert-Gillet, a young estate in Savigny-les-Beaune founded in 2020 and run by winemaker Benjamin Guilbert and his wife, Caroline. The domaine farms just 3.6 hectares across Savigny and Chorey.

“The parcels are less impressive, generally speaking,” Tan said, “but they’ve bought high-quality old vineyards, and when you give good material to a talented producer, that’s where the excitement comes from.”

After being impressed by the wines at a tasting, he now plans to bring the producer into Park90. It offers perhaps the clearest preview of his approach to selection: Not simply chasing famous labels or prestigious regions, but paying attention to the people and philosophy behind a bottle, wherever it comes from.

“I want it to be a treasure box,” he said of the programme he is looking forward to building.

He wants both the enthusiastic newcomer and the serious oenophile to walk in and find something worth returning for, each chosen with the same conviction. And when someone asks what is good on the list, he wants his team to be stumped – not because nothing stands out, but because everything does.

“Every single bottle was selected either by themselves or by someone they trusted,” he said. “I never want a bottle there just because corporate said so.”

A single handpicked story that we think you shouldn't miss. Just one a day.

曾帮助打造这家米其林三星餐厅葡萄酒项目的陈志远，将在 Park90 集团担任新的职务，该集团正在东南亚地区扩张。

陈志远表示，他希望Park90的葡萄酒项目能够体现其个性、探索精神，并由一支愿意挑战他的团队来打造。（图片：Park90）

这段音频由人工智能工具生成。

从表面上看，此次搬迁只是换了个地方。Park90，这个由侍酒师主导的葡萄酒项目，最初在新加坡丽晶酒店运营了八年，之后又入驻新加坡康莱德酒店，如今已迁至泛太平洋酒店的花园露台。它现在以独立品牌的形式与酒店合作运营，而非作为酒店的一部分。该项目为这家号称新加坡首家拥有完整整合的侍酒师主导葡萄酒项目的豪华酒店带来了超过1000种葡萄酒，其中包括罗曼尼康帝酒庄的垂直年份系列和啸鹰酒庄的配额。

这种融合的规模值得详细阐述。泛太平洋乌节酒店的四个主题露台，从池畔小酌到位于18层的克莱莫宴会厅，都提供丰富的酒水选择。由米其林星级餐厅Marguerite主厨Michael Wilson打造的新法式菜单，与Shin Gi Tai的Anthony Zhong共同创作的以葡萄酒为主的鸡尾酒单相得益彰。酒店宾客还可以预订Park90 Stay Experience套餐，该套餐有效期至12月，包含酒廊使用权、晚间鸡尾酒以及抵达时获赠一瓶拉菲古堡（Chateau Lafite Rothschild）。

但这并非真正的焦点。真正的焦点是谁将来掌管这家公司。

自10月19日起，Park90的葡萄酒总监一职将移交给Vincent Tan。Vincent Tan此前担任Odette的葡萄酒总监长达十年之久——实际上，自这家米其林三星餐厅开业以来，他便一直担任此职——如今他将出任Park90集团新任葡萄酒总监。这无疑是今年新加坡餐饮界最具影响力的侍酒师人事变动：一位备受尊敬的人物离开新加坡最负盛名的餐厅之一，转而领导一个雄心勃勃、规模远超单一餐厅的葡萄酒项目。

Park90 精选 Domaine Sylvain Cathiard 酒庄葡萄酒。Sylvain Cathiard 是即将举行的会员之夜活动中重点推介的葡萄酒人物之一。（图片：Park90）

问他打算如何管理他接手的团队，他并没有说些老生常谈的领导格言，而是用企鹅来举例。“如果我进去就规定团队里的每个人都得像我一样行事，那我就抹杀了Park90的很多独特之处，”他说，“我可不想看到一群穿着燕尾服的企鹅推荐同一款酒。”

十年，一次对话

在职十年后离开，难免会遇到一些摩擦，谭承认自己也经历过。“其实我拒绝了，”他谈到之前Park90的邀请时说道。这并非冷冰冰的接触。谭与Park90的老板相识多年，但直到2026年初，资深葡萄酒总监Mason Ng离职后，关于加入Park90的非正式谈话才变得正式起来。

即便如此，时机仍然感觉不对。奥黛特餐厅当时正在装修，准备重新开业，而谭先生已经决定在装修完成之前绝不离开。“我觉得这是我必须完成的事情才能离开，”他说。

当两人最终交谈时，主厨朱利安·罗耶的反应很简短——这种交流，两个人共事十年后，很少需要明说。“他对我说：‘你已经给了我十年时间。无论我做什么，他都会支持我。’”谭回忆道。

Park90已迁至泛太平洋乌节酒店的花园露台，目前以独立品牌身份与酒店合作运营。（图片：Park90）

他说，真正让他感到痛苦的并非权力交接本身。“十年时间很长，足以建立起一套制度，并让人对这套制度充满信心，而我却知道，明天我可能就消失了，一切也不会改变。”

最难的是告诉那些一直以为他会一直待在那里的老客户和供应商，他要离开了。“每次谈话都变得更加私人化，”他说。

尽管他在奥黛特餐厅的继任者人选尚未确定，但谭表示，整个过程都在谨慎处理。他已经向罗耶提供了一份候选人名单，但刻意没有参与最终决定。“我不想过度干预，”他说，“我希望一切顺理成章，不希望有人说，这是文森特以前的做法，或者这是文森特会做的事。”

谭先生并不急于在正式上任前就给Park90的运营方案贴上自己的标签。他已经看过团队分享的内容，但希望在最终确定具体方案之前，先仔细体验一下整个项目，感受一下场地氛围。

一些最引人注目的细节在他上任之前就已经公布，包括将推出按杯出售的啸鹰葡萄酒，以及即将举办的会员之夜活动，届时将有威廉·凯利、西尔万·卡蒂亚尔和盐谷圭等葡萄酒界名人出席。“我不会说我参与了很多，”他谈到活动阵容时说，“但我确实很赞同。”

他认为珍稀葡萄酒应该用来品尝，而不是作为收藏品，这种观点并非空穴来风。今年早些时候，Park90酒庄创始人苏厚坤鹏在勃艮第的一次私人品鉴会上开启了一瓶1899年份的罗曼尼康帝葡萄酒，此举引发了广泛关注。这瓶已有127年历史的葡萄酒甚至比酒庄自有酒窖中最古老的葡萄酒还要古老，后者可追溯至1911年。

如果一瓶酒能让人终生爱上葡萄酒（就像谭先生所说的那样），那就足以成为倒酒的理由了。

他对自身头衔的态度也如出一辙。谭先生到任时，公司已搭建起一套完善的领导架构，包括自2019年起便在Park90任职的林先生（Terry Lim）和新振杰（Zhen Jie New）两位新加坡联合首席侍酒师，以及区域首席侍酒师何先生（Justin Ho）。这一架构的建立正值吉隆坡和曼谷新店开业之际，也是Park90雄心勃勃的战略布局的一部分，旨在将其打造成为东南亚领先的葡萄酒餐饮服务平台。谭先生的头衔表明，他的职责范围也将涵盖这一区域，但一如既往，他尚未准备好具体说明其职责范围。

Tan 的集团葡萄酒总监头衔表明他的职责范围将涵盖同样的区域，不过，不出所料，他还没有准备好具体说明如何操作。

不仅限于葡萄酒爱好者

陈志远希望Park90能成为一个让资深葡萄酒爱好者和好奇的新手都能找到值得再次光顾的地方。（图片：Park90）

如果说谭先生对Park90的形象毫不含糊，那一定是它自身的形象——而改变形象几乎是他工作的重中之重。尽管Park90自创立之初作为一家葡萄酒吧就对公众开放，但长期以来，人们一直误以为它是会员制场所。“这或许是Park90面临的主要挑战之一，”他说道——与其说是对他即将加入的这家公司运营的抱怨，不如说是他想要解决的问题的诊断。

Tan 将更深层次的行业问题追溯到与一家酒店集团人力资源总监的一次谈话，谈话内容是关于为什么该行业难以招聘初级侍酒师：许多 20 岁出头的毕业生甚至不知道这份工作包含哪些内容。

他的答案并非进一步打入葡萄酒媒体或葡萄酒爱好者圈子，而是完全绕过他们——去人们聚集的地方与他们见面，而这些地方与葡萄酒无关，比如匹克球赛场或高尔夫球场。“我们应该停止和葡萄酒圈的人交流，”他半开玩笑地说。

他的领导理念同样直白。“葡萄酒的种类或许是次要的。葡萄酒的价格更是次要的。”他说。

更重要的是推荐人本身。他以Park90自身的历史为例来证明这一点——多年来，参加过该项目的侍酒师们，每一位都令人印象深刻，与前一位截然不同。

“无论是Mason Ng、Yeo Xi Yang还是Celine Jung，他们都是性格迥异的人，”他谈到Park90酒庄过去和现在的葡萄酒领导层时说道。“而这种差异正是它的魅力所在。”

这与他关于身着燕尾服的企鹅的妙语背后的直觉如出一辙，也解释了为什么他会真心实意地希望自己成为唯一决定酒单上榜单的人。他希望侍酒师们在他犯错时能够畅所欲言地提出异议，而不是仅仅因为他的头衔就唯唯诺诺。

他补充说，他从奥黛特酒庄带来的任何生产商关系，只有在Park90团队一致认为它们值得入选的情况下，才能最终出现在Park90的酒单上。他还表示，目前酒单上已有超过1000个酒庄，他们的目标并非让每一瓶酒都取悦收藏家，而是确保每个价位都有值得推荐的佳酿。

发现的乐趣

Park90餐厅的新法式菜单由米其林星级餐厅Marguerite的主厨Michael Wilson参与设计。（图片：Park90）

如果说有一个细节能够体现谭先生除了领导力之外，对葡萄酒依然有多么热爱，那就是他花了近一年时间追寻的一瓶酒的故事。

新加坡侍酒师圈子里的一个朋友向他介绍了吉尔伯特-吉列酒庄（Domaine Guilbert-Gillet），这是一个位于萨维尼莱博讷（Savigny-les-Beaune）的年轻酒庄，由酿酒师本杰明·吉尔伯特（Benjamin Guilbert）和他的妻子卡罗琳（Caroline）于2020年创立并经营。该酒庄在萨维尼和肖雷（Chorey）两地仅有3.6公顷的葡萄园。

“总的来说，这些地块的品质不太令人印象深刻，”谭说道，“但他们买下了优质的老葡萄园，当你把好的原料交给一位有才华的酿酒师时，兴奋感就来源于此。”

在一次品酒会上，他被这些葡萄酒深深吸引，现在他计划将这家酒庄引入 Park90。这或许最能清晰地展现他的选酒理念：并非仅仅追求名牌或名产区，而是关注每一瓶酒背后的人和理念，无论它产自哪里。

“我希望它成为一个宝库，”他谈到自己期待打造的项目时说道。

他希望无论是热情洋溢的新手还是资深的葡萄酒爱好者，都能走进店里找到值得再次品尝的佳酿，而且每一款酒都经过他同样的精心挑选。当有人问起酒单上的好酒时，他希望他的团队能够一时语塞——不是因为没有一款酒特别出彩，而是因为每一款都堪称佳酿。

“每一瓶酒都是他们自己或他们信任的人挑选的，”他说。“我绝不会因为公司要求就把酒放在那里。”

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