Concept
Bacchus goes above and beyond a typical culinary affair, with a suggested wine pairing featured alongside every dish on the menu. Bacchus also offers bespoke wine dinners, as well as sourcing rare wines for guests and offering wine tastings from the cellar and meetings with established winemakers from around the world, thanks to his dedication to bridging these connections for wine lovers and regulars alike. Located in the up-and-coming district around Po Hing Fong, Hollywood Road, Bacchus is the place to be whether you’re a wine aficionado or just looking for a unique, sophisticated meal with attentive service and wine pairing knowledge.
Hervé Pennequin, Wine Director
A native of Lille in Northern France, Hervé got his start in hospitality as Chef Sommelier and Restaurant Manager at famed French 2 and 3 Michelin-starred restaurants Pre Catelan, Lucas Carton and Hostellerie de Levernois between 1988 to 1996. It was during this time that he was awarded Best Sommelier in France (1989) after which he was approached to work in the USA where he stayed for the next 13 years.
No stranger to awards, in 2002, Hervé won 2nd Best Sommelier of the USA and only two years later, was awarded 3rd Best Sommelier of the World by the ASI (Association de la Sommellerie Internationale).
In 2010, Hervé arrived in Hong Kong to help Richard Ekkebus at 2 Michelin Star Amber at the Landmark Mandarin Oriental to 2011, before joining the Hong Kong Jockey Club as head sommelier where he innovated and consolidated a wine program for over 50 restaurants, 2 wine shops and 1 online retailer.
Having enjoyed a lifelong journey of education in wine, Hervé continues to impart his knowledge to young food and beverage professionals and individuals who share his passion. Such is his devotion to the industry, Hervé has gained recognition not only from his peers but also from celebrity chefs from around the world, seen by his collaborations with Massimo Bottura,
Emmanuel Renaut, Regis Marcon, Christian Le Squer amongst many others.
In 2015, the French government awarded Hervé with the highest distinction of “Chevalier de l’Ordre du Mérite Agricole” for the work he has done to impart French culture throughout the world.
Mickael Messina, Executive Chef
From Chantilly in France, Mickael is an expert in modern French cuisine and brings a wealth of experience from 5-star hotels from around the world to Bacchus.
He completed his higher culinary and hospitality education at renowned French institutes, then embarked on his culinary journey firstly as a Junior Sous Chef at The Ritz-Carlton, Grand Cayman, the first and only 5-star hotel in the Cayman Islands.
Mickael returned to France in 2006, working at the longstanding Parisian teahouse Angelina for 3 years then cooked and consulted at various hotels around France, such as the century-old Hôtel Plaza Athénée in Paris, recipient of the prestigious Living Heritage Company award (Entreprise du Patrimoine Vivant). He was the Head Chef at L’Open House in Apremont before coming to Hong Kong.
Mickael have taken the most iconic flavours of his childhood and infused them with an Asian flair, taking inspiration from Hong Kong’s wet markets and his own acclaimed culinary journeys around the globe to craft a gastronomic menu unlike any other – bringing a unique new take on French cuisine with an Asian touch in Hong Kong.
