Oyster&Chop’s wine consultant is New Zealand’s first and only Master Sommelier, Cameron Douglas MS - an experienced writer, educator, and reviewer of all things beverage.
Cameron is involved with wine and beverages academically in his role as the senior lecturer in charge of the wine programme at AUT University in Auckland; and lives his life around his passion for travelling, tasting and talking wine – with regular speaker, presenter, judge and guest lecturer spots at conferences, competitions and educational institutions throughout the US, Oceania, the UK and Asia.
Cameron was awarded the Grand Siècle Trophy for achieving the highest marks upon passing his MS exams in London in 2007. He is Patron of the New Zealand Sommeliers and Wine Professionals Association. He consults in New Zealand and internationally, and he created and continues to consult on the wine list for New York’s Michelin-star restaurant The Musket Room.
As a professional sommelier he writes for a number of publications, as well as maintaining a blog of his tasting notes (camerondouglasms.blogspot.co.nz).
He serves on the Board of Directors for the Court of Master Sommeliers, Americas, and takes his position as unofficial Ambassador for New Zealand wine very seriously.