Beibei Hou is a Certified Sommelier and Head Sommelier at Alobar Downtown in Toronto, with more than a decade of experience across Michelin‑starred, luxury and high‑volume fine‑dining restaurants. Her background spans wine program leadership, purchasing and cellar management, food and wine pairing, staff training and VIP guest relations at top venues including DaNico (One Michelin Star), Estiatorio Milos, BlueBlood Steakhouse, Don Alfonso 1890 and The Ritz‑Carlton’s TOCA.

An Advanced Sommelier candidate with the Court of Master Sommeliers (theory passed), Beibei is also CAPS‑accredited, a Certified Sake Sommelier and holds diplomas in Hospitality and Wine Business Management from Niagara College. She serves on the Ontario board of the Canadian Association of Professional Sommeliers as Director of Membership, supporting the local sommelier community. Known for her technical knowledge, polished service and warm, thoughtful hospitality, she is fluent in Mandarin and English.

Matthew G. Landry is an Advanced Sommelier (Court of Master Sommeliers, Rudd Scholar) and one of Canada’s most accomplished wine professionals. Based in Toronto, he is Sommelier and Wine Educator at Prime Seafood Palace, where he oversees wine service, buying, menu creation and educational events. Previously, Matthew led the wine program at Restaurant Pearl Morissette and served as General Manager and Beverage Director at Stable House Bistro, overseeing all aspects of operations, staff training and beverage strategy.

Matthew was named Best Sommelier of BC in 2019 and has been runner‑up for Best Sommelier of Canada twice (2021, 2023) as well as runner‑up for Best Sommelier of Ontario in 2025. He holds an extensive array of specialist credentials, including 3iC Piedmont Specialist, Vinitaly Italian Wine Ambassador, Certified Valpolicella Educator, multiple Wine Scholar Guild diplomas with highest honours, and Certified Bordeaux Educator.

Jeffrey Roel is an Advanced Sommelier with the Court of Master Sommeliers and a current Master Sommelier candidate based in Toronto. He has led wine programs at Michelin‑starred restaurants DaNico and Don Alfonso and has also served as General Manager in both upscale Italian restaurants and steakhouses in the city.

He studies daily, is passionate about teaching and empowering others through the world of wine, and remains actively involved in the local hospitality and wine community.

Felipe Avendaño is a Chilean sommelier who has called Toronto home for the past five years. With more than 15 years of international experience spanning Santiago, Lima, and Toronto, he has developed a strong foundation in fine dining, wine education, and hospitality leadership.

Felipe is currently a Candidate for the Advanced Sommelier certification with the Court of Master Sommeliers and holds WSET Level 3, specialized certifications in the wines of Spain, France, and Italy, and the Master of Burgundy designation from WSG. He is also recognized as an Italian Wine Ambassador by the Vinitaly International Academy.

As Head Sommelier at Jacobs & Co. Steakhouse, where he oversees a cellar of more than 1,100 labels, Felipe combines technical expertise, thoughtful curation, and a guest-centered approach to deliver exceptional wine experiences.