China is the perfect platform to showcase and share Matthew Siegel’s extensive abilities, knowledge, and experience. 

In 1987 he became the youngest ever Chief Sommelier at New York 's '21' Club, where he initiated “Dinner in the Wine cellar”.
Pursuing his dream to work In Asia,  in 1994 he was appointed Maitre D’ at The Marina Mandarin Hotel, Singapore where he trained more than 300 staff in the finer points of restaurant service, from food and wine to spirits. Siegel in 1995 moved to the number one ranking Hotel The Regent Hong Kong, managing the Plume restaurant.  Following the Handover of HK to Chinese rule Siegel returned to his home and had been with Ritz Carlton St. Louis only later to become Director of Food and Beverage at Beaches Resort in the Turks and Caicos Islands, British West Indies, where he had been for nearly four years.

In 2005, Siegel returned to Hong Kong to become Director of Food and Beverage concurrently for The Kowloon Hotel and Harbour Plaza Metropolis. Upon his arrival he created the company's educational and training programs offered to the restaurant outlets. Today he continues to educate, orchestrating wine appreciation seminars in Guangzhou with a focus on the wines of U.S.A , Italy , France and the New World . Also included in Siegel's responsibilities, will be overseeing hotel training and trade messaging for the company's winery and hospitality educational programs in the Pearl River Delta.

Today Siegel continues to be recognized for his outstanding abilities as a trainer, moderator, and trend analyst." Southern China’s booming economy and Chinese thirst for wine knowledge remains the perfect platform to showcase and share his extensive abilities, knowledge, and experience.