Award winning sommelier and author Chris Morrison has been a working in the Australian restaurant and hospitality scene for over 20 years. His book ‘This is not a wine guide’ takes the sommelier skill set and turns it into a tool-kit for the drinker, diner and entertainer. Its narrative that ‘food unlocks wine’ showcase’s Morrison’s unique approach which focuses on the food, places and people that accompany wine as the keys to learning and understanding more about wine. As a sommelier Chris has an impressive CV working on the wine teams of some of Australia’s leading restaurants over the last 20 years including Quay, est, Bel Mondo, MG Garage and Becasse, and internationally for The Conran Group in London. As the Head Sommelier for legendary French Chef Guillaume Brahimi he led the wine program at the three-hatted Guillaume at Bennelong for over six years and during this time he won the Sydney Morning Herald Good Food Guide Sommelier of the Year award, regarded as one of his professions highest accolades. Chris was also scholar at the Len Evans Tutorial, which wine writer James Halliday calls the ‘most prestigious wine school in the world’. In 2017 he was selected as one of only 16 Australian wine professionals and the only sommelier to take part in the Australian wine industry’s Future Leaders Program. In his role as the Global Wine Ambassador for wine and spirits giant Pernod Ricard he acted as a spokesperson and advocate for the people and places behind some of Australia’s leading wineries and the world’s leading champagne houses. Chris has worked with iconic Australian brands including previously working as sommelier and wine buyer for Qantas Wine and currently manages the national wine program for Event Hospitality and Entertainment Ltd including QT Hotels. Chris writes regular columns for The Robb Report and contributes to Sydney Morning Herald, delicious and James Halliday Wine magazine.