Asia's 50 Best
Lesley Liu
- Discipline
- Asia's 50 Best
Portrait of Lesley Liu
i. Biography
From Taiwan to Shanghai and back to Singapore, Lesley Liu’s route has moved from the kitchen to the wine room, carrying her from commis chef at Le Moût to sommelier at Maison Lameloise and then to Odette, where she became assistant sommelier in 2019 and head sommelier in 2022. Her work has been built around French Wines, technical precision, and a visible commitment to women in wine.
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The Climb
Lesley Liu trained at National Kaohsiung University of Hospitality and Tourism before beginning a path shaped by some of Asia’s most exacting dining rooms. Lesley first worked as commis chef at Le Moût in Taiwan, then moved into wine as sommelier at Maison Lameloise in Shanghai. In 2019, Lesley joined Odette in Singapore as assistant sommelier, serving there until 2022, when the role became head sommelier at Odette in Singapore (from 2022).
Today
Since 2022, she has been head sommelier at Odette in Singapore, with French Wines at the center of her work. Her advanced training is formal as well: she holds the Advanced Sommelier Certificate from the Court of Master Sommeliers. The same profile extends beyond service. Liu is also identified with championing women in wine, a stance that broadens her presence in the room beyond the mechanics of pairing and pouring.
That combination of technical command and advocacy gives her current role a distinct shape: she is not only guiding guests through bottles, but also representing a wider conversation about who gets to lead in wine.
Recognition
Lesley's honors include Asia’s Best Sommelier and Sopexa's Singapore's Best Sommelier in French Wines (2021).
FAQ
Asked of Lesley
What is Lesley Liu's current role?
As of 2026, Lesley Liu is Head Sommelier.
Where did Lesley Liu train or study?
Lesley Liu trained at National Kaohsiung University of Hospitality and Tourism.
What recognition has Lesley Liu received?
Asia’s Best Sommelier (2026).
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The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.