{"id":6689,"date":"2025-09-12T15:27:13","date_gmt":"2025-09-12T14:27:13","guid":{"rendered":"https:\/\/sommelieredit.com\/?p=6689"},"modified":"2025-09-12T15:27:13","modified_gmt":"2025-09-12T14:27:13","slug":"jiachen-lu-from-courtroom-to-wine-cellar","status":"publish","type":"post","link":"https:\/\/sommelieredit.com\/pl\/jiachen-lu-from-courtroom-to-wine-cellar\/","title":{"rendered":"Jiachen Lu: from courtroom to wine cellar"},"content":{"rendered":"
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\n

How Jiachen Lu, head sommelier, swapped courtrooms for wine cellars, legal-eze for wine lists and never looked back.<\/h1>\n

Lu\u2019s path to becoming a sommelier is anything but conventional. Originally a lawyer in Chicago, she made a bold pivot\u2014trading legal briefs for tasting notes\u2014when she enrolled at Le Cordon Bleu London to study wine. It didn\u2019t take long for her to realise she\u2019d found her true calling.<\/h3>\n

Now Head Sommelier at CORD by Le Cordon Bleu in London, Jiachen curates an exceptional wine list and guides guests through memorable pairings that elevate their dining experience. We sat down with her to talk about her journey, the challenges she\u2019s faced, and what she\u2019s drinking right now.<\/p>\n

\"\"<\/p>\n

SE: How did you become a sommelier?<\/strong><\/h3>\n

JL:<\/strong> \u201cDestiny or serendipity\u2014take your pick! I never considered hospitality until I completed my wine diploma. Interning at The Little Nell in Aspen, where many Master Sommeliers have trained, showed me how rewarding it is to make guests feel at ease. In 2022, I officially left law behind after a coffee chat turned into a job offer at Dinings SW3. Five months later, I earned my Certified Sommelier pin and began my first role in hospitality.\u201d<\/p>\n

\"\"<\/p>\n

SE: What draws you to hospitality?<\/strong><\/h3>\n

JL:<\/strong> \u201cLaw and hospitality may seem worlds apart, but they share key traits: constant learning, working in the client\u2019s best interest, and strong communication. Whether it\u2019s winning a legal case or selecting the perfect wine, both require deep knowledge and the ability to respond quickly and thoughtfully. That\u2019s what excites me\u2014solving problems and creating joy through service.\u201d<\/p>\n

SE: Have you faced challenges in a male-dominated industry?<\/strong><\/h3>\n

JL:<\/strong> \u201cI focus on treating everyone equally while respecting individual differences. If I can\u2019t lift as many boxes as my male colleagues, I take my time\u2014and they\u2019re always willing to help. If certain jokes don\u2019t resonate, I find my own way to connect with guests. Occasionally, someone questions whether an Asian woman can be as capable as a male sommelier. I stay polite and professional, and let my wine recommendations speak for themselves. I\u2019ve been lucky\u2014no major challenges, just small hiccups. And I\u2019m optimistic: the industry is evolving every day.\u201d<\/p>\n

SE: What\u2019s your take on London\u2019s sommelier and restaurant scene?<\/strong><\/h3>\n

JL:<\/strong> \u201cLondon is the food and wine capital of the world\u2014no exaggeration! The sheer volume of tastings, seminars, competitions, and qualifications available here is unmatched. That\u2019s why I moved here. The restaurant scene is fiercely competitive, so staying sharp and constantly improving is essential.\u201d<\/p>\n

\"\"
Pairing wine is like law – you need to prepare<\/figcaption><\/figure>\n

SE: What are you drinking right now\u2014and what do you recommend to guests?<\/strong><\/h3>\n

JL:<\/strong> \u201cFor study, I stick to classic wines that show typicity. But I treat myself to bottles that are off the beaten path\u2014like Retsina, Austrian Gemischter Satz, or indigenous reds from Turkey. At work, I love introducing guests to lesser-known gems. A barrel-fermented Assyrtiko from Santorini can be a brilliant alternative to a pricey Californian Chardonnay. Xynisteri is great for those seeking lower acidity, and Pais offers a softer tannin profile than Pinot Noir. Seeing a guest\u2019s smile after that first sip\u2014that\u2019s the magic.\u201d<\/p>\n

Jiachen\u2019s story is a reminder that passion often lies just beyond the familiar. From law to wine, she\u2019s carved a path that blends intellect, intuition, and hospitality\u2014one glass at a time.<\/p>\n<\/div>\n<\/div>\n

\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

How Jiachen Lu, head sommelier, swapped courtrooms for wine cellars, legal-eze for wine lists and never looked back. Lu\u2019s path to becoming a sommelier is anything but conventional. 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