A trained visual artist, Arthur Hon compares his work in the world of wine as a four-dimensional outlet to express his creativity. Currently the Wine Director of Chicago’s own Michelin Starred restaurant, Sepia, he brings a natural affinity for creating a sensory experience through food and wine.
A self-professed perpetual student, Arthur admits that his curiosity for wine was piqued by his intimidation by it. While earning his undergraduate and advanced degrees from The School of The Art Institute of Chicago, Arthur’s personal pursuit of wine blossomed under the tutelage of Sepia’s then-sommelier, Scott Tyree – whom he credits for championing his learning and providing him with the training and encouragement to translate his interest into something much more.
Arthur is firm in removing the pretension and intimidation that often go along with wine lists, which creates a lively conversation that ultimately inspires the guest to try something new. “Creativity and passion don’t always have to be complex or come from afar,” he says. Simpler is always better.”