Belinda Chang (sommelier)
Belinda Chang | |
|---|---|
| Born | United States |
| Occupation(s) | Sommelier, author, restaurateur |
| Years active | 1990s–present |
| Known for | James Beard Award for Outstanding Wine Service (2011) |
Belinda Chang is an American sommelier, author, and restaurateur who has earned a James Beard Award. She has held the position of wine and service director at multiple prestigious dining establishments across Chicago, San Francisco, and New York City. Chang has also provided wine commentary for culinary publications such as Charlie Trotter’s Meat and Game and has hosted programs on the Fine Living Network.
Education and early career
Chang pursued biochemistry studies at Rice University in Houston, Texas, while simultaneously working as headwaiter at the university’s faculty club, Cohen House. Gaining experience in both kitchen and front-of-house roles, she redirected her career path from pre-med to the restaurant industry. Motivated by Wine Spectator’s accolade of Charlie Trotter’s for Best Dining Experience in both food and wine, she relocated to Chicago to begin her tenure there.
Career
Chang advanced from sommelier to Wine Director under Joseph Spellman at Charlie Trotter's, a recipient of the Wine Spectator Grand Award. In 2002, she assumed the roles of General Manager and Wine Director at The Fifth Floor in San Francisco, led by Laurent Gras. Her work there led to her initial James Beard nomination for wine service and earned her the title of Wine Director of the Year from San Francisco Magazine. Returning to Chicago, she took on the role of Wine and Service Director at Osteria Via Stato, part of Lettuce Entertain You Enterprises, working alongside founder Rich Melman and chef Rick Tramonto. She later became the corporate director of wine and spirits for Tramonto's Cenitare group.
In 2007, Chang joined The Modern at New York City’s Museum of Modern Art under Danny Meyer’s leadership, where she won the James Beard Award for Outstanding Wine Service in 2011. She went on to serve as General Manager and wine director at The Monkey Bar with Graydon Carter, Jeff Klein, and Ken Friedman. Subsequently, she was appointed Beverage Director for Culinary Concepts by Jean-Georges, where she designed wine programs and trained staff across 18 hotels globally.
Chang then collaborated with LVMH Moet Hennessy as an educator specializing in their Champagne collection. In 2015, she returned to Chicago to launch and manage Maple & Ash steakhouse as managing partner until 2017. Currently, she operates her own marketing consultancy focused on beverage industry expertise.
Personal life
Chang resides in Chicago, Illinois.