Ezra Lee

Ezra Lee is a Singaporean Certified Sommelier with the Court of Master Sommeliers and holds WSET Level 3. Before moving to wine service, he worked in professional kitchens, as Chef de Partie at La Dame de Pic and Osteria BBR by Alain Ducasse, and as Junior Sous Chef at Kagayaki. He went on to become Restaurant Captain at CUT by Wolfgang Puck, where he was in charge of the wine inventory for more than 600 labels and 4,000 bottles, and then Sommelier at Praelum Wine Bar.

In 2026, Ezra spent the Yarra Valley vintage as a vintage and cellar hand at Jayden Ong Winery, and he now works at Cumulus Inc. in Melbourne. At Asia Wine Review, he writes from the trade's point of view, across the kitchen, the cellar, the winery and the floor.