Randy See does not see himself as an entrepreneur. Rather, he describes himself as a simple person who enjoys the finer things in life: good company, good food and good wine. And, more importantly, he wants to share his passions with as many people as possible. That is why the Singaporean sees his role at CÉPAGE as similar to hosting dinners in his own home.
“It takes a big heart to want to serve other people,” Randy says. “Some people do it well. I enjoy it; to me, it isn’t work.” After 10 years with Singapore’s Les Amis Group, he relocated to Hong Kong to establish CÉPAGE, the company’s first overseas venue. He studied hotel management at the Singapore Hotel and Tourism Educational Centre, joining Les Amis Group upon his graduation in 1999. Starting out as a waiter, his enthusiasm and dedication moved him quickly up the ranks. For three consecutive years, Randy was voted Sommelier of the Year at the annual World Gourment Summit from 2004 to 2006. In spite of the accolades, he remains humble. “The more I learn, the less I know,” he says.
Randy believes that quality is very important in a restaurant, in terms of food, wine and service. “Good food and wine is comforting—it’s good for the soul,” he states. He hopes to bring his company’s recipe for success to Hong Kong and develop CÉPAGE into a distinguished independent French restaurant. “Fine French dining in this city is mostly in hotels,” he says. “With CÉPAGE, we want to show that you can have a great meal without having to walk through a mall. It is crucial that we have our own identity and own facade. Our audience includes the highest level of society, with chauffeurs who can drop them off outside our door.”
Starstreet Precinct was the ideal location for CÉPAGE, because it is subtly elegant while still conveniently situated near Central. Randy feels that it has the character of London’s Notting Hill, with an up and coming vibe that is arty yet not at all brash or in your face. “There are a lot of great shops and restaurants here, each doing their own thing very well,” he notes. “We want to be on a quiet street that wasn’t like all the others. Starstreet Precinct is discreet but offers high quality products.”
He recalls when the restaurant first opened, CÉPAGE was still awaiting its liquor license. Instead of turning people away, he decided to serve the gourmet dishes with labels from among the 2,100 labels in his cellar—without charging for them. “We couldn’t sell wine yet, and we didn’t believe in serving our dishes without wine to accompany them. It was a good thing we got our license shortly afterwards,” he laughs. Indeed, he feels that CÉPAGE is a place for both the established and the nouveau riche; really, anyone who loves fine food and wine.