Chris Morrison, Group Sommelier of Guillaume and Bistro Guillaume
Chris has worked at some of the most respected restaurants and has become one of Australia’s renowned wine communicators.
In London in the 1990s Chris worked for renowned restaurateur Sir Terance Conran at Bluebird and Coq D’Argent and back on home soil he joined the wine teams of some of Sydney’s finest restaurants including est, MG Garage, Quay and Becasse. In 2002 he assumed the role of head sommelier at Guillaume at Bennelong Restaurant, a position he held for over four years. After taking a break from the restaurant world to work with PR company Liquid Ideas and Pernod Ricard, Chris now finds himself back with mentor Guillaume Brahimi at Guillaume at Bennelong as group head sommelier in early 2013 and now works across the three restaurants wine programs and wine education.
In 2006 Chris was named the Sydney Morning Herald Good Food Guide Sommelier of the Year and he was also awarded a scholarship to the prestigious Len Evans Tutorial. The same year Chris completed the Advanced Wine assessment course at Roseworthy Agricultural College paving the way for him to work as a Judge on the Australian Wine Show circuit. Chris has also contributed to Australian Bartender, Men’s Style, Australian Gourmet Traveller, House and Garden and Time Out Sydney.
