Tendy has been with Taian Table since the very beginning. Born and raised in Shanghai, Tendy first began working with Stefan in 2008 as bar manager at Stiller’s Restaurant. There, he took a greater interest in the world of wine, and went on to study with the Wine and Spirit Education Trust, attaining a Level 3 Award. To develop a more intimate understanding, he spent a few weeks living and working at Winterling, a winery in Pfalz, Germany, and immersed himself in the process of wine-making. In April 2016, Tendy joined Taian Table’s opening team and took on the role of restaurant manager and sommelier. He has played a key part in developing and managing Taian Table’s wine program, and constantly endeavors to deepen his knowledge of wine.