Trần Thanh Tú, the first Vietnamese sommelier to earn the Advanced Sommelier certification from the Court of Master Sommeliers, has a surprisingly calm perspective on high-pressure examinations. Behind this remarkable achievement is a reserved young man who loves history, remains endlessly curious about the world of wine, and hopes to return home to contribute to Vietnam’s wine industry.
The First Vietnamese to Become an Advanced Sommelier
This October, Vietnam’s wine community celebrated an important milestone when Trần Thanh Tú became the first Vietnamese to achieve the Advanced Sommelier certification from the Court of Master Sommeliers (CMS), one of the most challenging professional qualifications in the sommelier world.
Advanced Sommelier is the level immediately below Master Sommelier in the CMS certification pathway. At the examination held in Singapore, only seven out of 33 candidates passed, highlighting the level of knowledge, skill, and preparation required to succeed.
Yet what makes me want to tell Tú’s story goes beyond this achievement.
I wanted to understand what had enabled this seemingly quiet young man to reach a milestone that many in the industry aspire to. Through our conversations, I came to realize that one of his greatest driving forces was something surprisingly simple: curiosity and a constant desire to discover something new.
A Young Man Who Sees Himself as a Champagne Lilbert
I first met Tú in Singapore in 2025, when he was working as Head Sommelier at Seroja, a renowned Michelin-starred restaurant.
We had never spoken before. I knew only that he was also a member of the Vietnam Sommelier Association (VSA), so I took the initiative to reach out and arrange a meeting.
To my surprise, Tú generously spent an entire day showing me around Singapore. At the time, however, I was not sure I had discovered enough about him to tell his story.
It was only after he returned to Vietnam and we had more opportunities to talk that I began to understand him better.
One day, I asked him out of curiosity, “If you could compare yourself to a bottle of wine, which one would you choose?”
“A Champagne from Lilbert in Cramant,” he replied.
“If you take the first sip, you might not find it particularly appealing, but the more you explore it, the more interesting it becomes,” he explained.
Lilbert is a small Champagne producer based in Cramant, known for its Blanc de Blancs. The producer also maintains a relatively low profile, making detailed information about the house less readily available online.
I laughed. “So, it’s a bit like you?”
Tú simply smiled.
Indeed, he is not the kind of person who makes a strong impression at first meeting. He is quiet and can sometimes seem reserved. But the more time I spent talking with him, the more fascinating I found him.
Once he feels comfortable, Tú can talk at length about wine, food, culture, history, and even market trends. I began to realize that he is an attentive observer, someone who notices details and wants to understand what lies beneath the surface.
Tú reminds me of a little treasure carefully tucked away. Discovering it takes patience and, above all, curiosity.
Perhaps this is also how he approaches wine: he does not stop at what he sees or tastes, but wants to understand the stories and knowledge behind every bottle.
“Wine Satisfies My Curiosity”
Tú began his career as a service staff member at JW Marriott Hanoi. Looking back on those early days, he recalled feeling somewhat insecure when working alongside colleagues who had extensive international experience.
“Back then, I felt a little insecure. At JW Marriott, everyone seemed to have studied abroad, spoken excellent English, and had so many experiences.”
Rather than allowing that insecurity to hold him back, Tú gradually found his direction in the world of wine.
During the COVID-19 pandemic, he devoted more time to studying and developing his knowledge. He also acknowledged the guidance and support of Lincoln and Tu Le Huy from the Vietnam Sommelier Association, who helped him find direction along the way.
In 2020, Tú won the Vietnam Best Sommelier in French Wines competition. In 2025, he continued to build on that achievement by becoming runner-up in the Vietnam Best Sommelier in Italian Wines competition.
I asked him whether he had any secrets for learning and remembering the enormous amount of information required to become a sommelier.
He explained that his daily work in restaurants had helped him tremendously. Being surrounded by wine every day, from tasting actual bottles to answering guests’ questions and understanding their preferences, made the knowledge more tangible and easier to remember.
I then asked, “What is it about wine that you love so much?”
“What I love about wine is that I have to learn something new every day. Wine satisfies my curiosity.”
The world of wine is vast. Every wine region has its own history, each grape variety has distinctive characteristics, and every producer has a different way of expressing a place through a bottle.
The more you learn, the more you realize how much remains to be discovered.
I continued, “What is something about you that not many people know?”
“I really love history,” Tú answered immediately.
“The more I learn about wine, the more I discover how much I enjoy history because it is so fascinating. For me, studying wine is not just about passing an examination. I simply genuinely want to know.”
I think this is one of the keys to understanding Tú’s journey. He does not learn merely to obtain a qualification. His desire to understand the world keeps him moving forward, exploring new ideas and deepening his knowledge.
Curiosity turns learning from a task into a lifelong pursuit.
“If I Don’t Pass, I’ll Take It Again!”
I once asked Tú, “Do you ever feel nervous or pressured when taking an examination?”
He answered calmly:
“No.”
I was a little surprised.
International sommelier examinations demand extensive knowledge, strong practical skills, precise tasting and analytical abilities, and the capacity to perform under pressure. Preparing for them requires considerable time, discipline, and perseverance.
Yet Tú seems to approach the process with remarkable ease.
“If I don’t pass, I’ll take it again.”
It sounds simple, but I do not think everyone can maintain that mindset.
Tú does not see an examination as something that determines his entire worth. He prepares seriously and gives his best, but he is also willing to accept a result that may not meet his expectations.
Perhaps by not placing too much pressure on himself to earn a particular title, he can focus more clearly on what matters: what he can learn from the experience and how he can improve.
His curiosity may also help him maintain this perspective. Rather than focusing exclusively on the final result, he values the knowledge and experience gained throughout the preparation process.
When every challenge becomes an opportunity to learn, failure does not have to be the end. Sometimes, it is simply a reason to begin again with greater experience and understanding.
Returning to Vietnam
Before returning to Vietnam, Tú had the opportunity to work in Singapore in a Michelin-starred restaurant, where he could explore a diverse range of wines and continue developing his sommelier career.
I was curious to know, “When you already had a good job and so many opportunities in Singapore, why did you decide to return to Vietnam?”
Tú replied:
“I see Vietnam developing rapidly, with so much potential. My family is here, too, and I wanted to come home and contribute to my country. I also want to share what I have learned with the younger generation.”
His answer revealed another side of Tú to me. Beyond being a young man passionate about wine, driven by curiosity and a desire to learn, he is someone with a clear sense of direction and a genuine desire to contribute to the industry in Vietnam.
Today, Tú works as Head Sommelier at Upstairs Tasting Room, a Michelin-starred restaurant in Vietnam.
According to Tú, working in Singapore and Vietnam presents quite different experiences.
Singapore is a mature wine market, where many guests have considerable knowledge and know what they want to drink. In Vietnam, sommeliers often play a more active role in recommending wines, introducing guests to new discoveries, and helping them find bottles that suit their preferences, food choices, and budgets.
This difference also creates opportunities for sommeliers to contribute to the development of wine culture in Vietnam.
Beyond serving those who already appreciate wine, they can spark curiosity, share knowledge, and help younger generations discover the world of wine in a more accessible and engaging way.
I believe Tú’s decision to return home reflects the same spirit that has guided his professional journey. He wants not only to continue learning for himself, but also to share the knowledge and experience he has gained with others.
An Achievement Is Not the End
Everyone comes to wine for a different reason.
Some are drawn to its flavors, others to the places where it is made, while some are captivated by the stories of culture, history, and people behind every bottle.
For Trần Thanh Tú, what keeps him passionate about being a sommelier is curiosity: the desire to understand more about the world and continually discover what he does not yet know.
The Advanced Sommelier certification is a remarkable milestone, but I believe it is far from the end of his journey.
I think back to the Champagne Lilbert that Tú chose to describe himself. It is a wine whose character may not reveal itself immediately, but the more time you spend exploring it, the more fascinating it becomes.
Trần Thanh Tú — Career Highlights
- 2026: First Vietnamese sommelier to achieve the Advanced Sommelier certification from the Court of Master Sommeliers.
- 2026: One of three Vietnamese professionals holding the ASI Diploma.
- 2025: Runner-up, Vietnam Best Sommelier in Italian Wines.
- 2020: Winner, Vietnam Best Sommelier in French Wines.
- Current role: Head Sommelier at Upstairs Tasting Room, Vietnam.
TRẦN THANH TÚ – CAREER MILESTONES
- 2026: First Vietnamese to earn the Advanced Sommelier certification from the Court of Master Sommeliers.
- One of the first three Vietnamese professionals to earn the ASI Diploma.
- 2020: Champion, Vietnam Best Sommelier in French Wines.
- 2025: Runner-up, Vietnam Best Sommelier in Italian Wines.
Phuong Maxy began her journey as a storyteller, sharing untold stories about people in the wine industry on her personal blog. She also contributes to international publications, bringing perspectives from Vietnam’s emerging wine culture to a global audience.
With over 10 years of experience in wine marketing and communications, Phuong is passionate about connecting people, culture, and knowledge through the world of food and wine.
Her work has been recognized as one of the Top 50 Influential Women and awarded Writer of the Year by Women in Wine & Spirits Award 2025.
