• Restaurants Ando and Mono join international community of Krug Ambassade

    The House of Krug was founded in 1843 by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to offer the very best Champagne every single year, regardless of annual climate variations. Ever since, the House has gone beyond all known boundaries of Champagne-making to create the Krug Grande Cuvée, the most generous expression of Champagne. True to the non-conformist spirit of its founder, the House of Krug invites chefs and sommeliers who share the same savoir-faire and passion for Krug into its exclusive community of Krug Ambassade.



    A Krug Ambassade is a destination where excellence meets the elegance and expression of Krug Champagnes. Behind each destination a face, a passion. Behind each life, a story. Bringing their passionate, determined and creative flair to everything they do, these fascinating characters all have one thing in common: a self-confessed, unconditional love for Krug. With the induction of new creative personalities every year, the House of Krug has given birth to a distinctive network of personalities spanning the world.


    At the heart of every Krug Ambassade is a Krug Lover who shares Krug’s maverick spirit and zest for life. Krug Lovers are a community of enthusiasts who, united by their passion and excitement for presenting and sharing Krug Champagne, continue to build the loyal connections that tell the unique story of Krug. Krug touches people on an emotional level, starting from their first experience of Krug Champagne. The first sip is indeed the most memorable, as well as the person who introduced such sensual pleasures. This is how Krug builds and nurtures loyal connections.



    One of the two latest figures to join this unique network is Chef Agustin Ferrando Balbi of 1 MICHELIN-starred restaurant Andō, who creates delectable Krug pairings with discerning taste. Derived from Chef Agustin’s Latin surname Ferrando, Andō in Japanese connotes a sense of contentment, while in Spanish, it is the equivalent of ‘-ing,’ the verb participle to describe the act of doing in the present. Born into an immigrant family and raised in Ramos Mejía, Agustin’s love for food was ignited at his grandmother’s dining table, where fond childhood memories of his late lola’s homemade Latin dishes would inspire much of his innovative cuisine today at Andō.

    During his formative years in training, Agustin’s rebellious streak took him eastwards to Japan, where he spent several years honing his craft in Tokyo’s veritable kitchens including two Michelin-starred Zurriola, 3 Michelin-starred Nihonryori Ryugin and 2 Michelin-starred Cuisine Michel Troisgros. Aside from shaping his culinary philosophy, Agustin’s time in Japan holds a special time in his heart, as the place where he met Yoshika, now his wife and the mother of his two children.

    “Passion, craftsmanship and dedication – these are the three words that I would use to describe Krug, and which ring true in myself as a Krug Lover. I have a deep respect and admiration for Houses that have been running for many generations. For this reason, to me, a glass of Krug is magical. If luxury were to have a flavour, it would taste just like Krug. I think there are many reasons to love Krug, but for me personally, the main reason is its incomparable taste. Krug’s pursuit for perfection combined with a deep understanding of its customers yields a special kind of Champagne. Rather than chasing the singular goal of being the best for the sake of being the best, Krug goes beyond to ensure the customer’s enjoyment. This is the same philosophy I have when it comes to my own restaurant. The focus is always the guest, and we do our very best with this in mind.” says Chef Agustin Balbi. “As a Krug Lover, it is a true honour to be inducted into this community of like-minded individuals from the industry and joining the Krug family. I look forward to exploring the versatility of Krug Champagnes through new and innovative food pairings”



    Award-winning hospitality firm JIA Group joined forces with co-founder and Executive Chef Ricardo Chaneton to present contemporary Latin-American fine dining restaurant, MONO, whose name takes inspiration from the late 1960’s Japanese art movement (Mono-ha). Set within a sleek and minimalistic 30-seater space, MONO serves a single seasonal tasting menu.

    Prior to co-founding MONO, chef Ricardo Chaneton spent seven years at 3-Michelin-starred Mirazur, the no.1 restaurant on The World’s 50 Best Restaurants 2019, where he trained under visionary Chef Mauro Colagreco. His Head Chef duties comprised of leading daily kitchen operations and helming a team of 30 chefs, in addition to travelling extensively with Colagreco to bring a taste of Mirazur to the rest of the world. Ricardo was also the Executive Chef of Petrus at Island Shangri-La Hong Kong, where he spent 4 years leading an award-winning team from the young age of 28. Now at the helm of MONO, Chef Ricardo combines his modern French training at 3-Michelin- starred kitchens around the world with his personal nuances including his Latin upbringing, producing a tasting menu centred on seasonal ingredients.

    “I remember my very first sip of Krug was during a blind tasting. Back then, I didn’t know much about Krug nor the history of the House, but the experience was very emotional, even philosophical. I remember the sommelier saying, ‘imagine you are blind’ right as we were trying the Krug Grande Cuvée 167ème Édition, encouraging us to focus on the senses of our nose and palate. He also told us to imagine that our tongues were as sharp as knives; ready to discover something new. I decided to immerse myself fully in that feeling. When I took that first sip of Krug Champagne, what hit me first was its smooth acidity, deep woody notes, and sparkling bubbles that were fine and elegant. It felt like seeing light through your mouth. That was the first experience I had with Krug,” says Chef Ricardo Chaneton. “Being named a Krug Ambassade all these years later, and joining the family of chefs and restaurants that are part of this authoritative network, is a dream come true. I welcome the challenge of breaking boundaries with my cuisine to match the quality of Krug Grande Cuvée.”

    The current Krug Ambassades in Hong Kong are helmed by Chef Robin Zavou of The Krug Room at Mandarin Oriental Hong Kong, Chef Umberto Bombana of 8 ½ Otto e Mezzo, the only three-Michelin-starred Italian restaurant outside of Italy, Chef Uwe Opocensky of one-Michelin-starred Petrus, Chef Vicky Cheng of one-Michelin-starred VEA, Chef Mori Tomoaki of Sushi Mori Tomoaki, and Chef Guillaume Galliot and Head Sommelier Victor Petiot of three-Michelin-star Caprice at Four Seasons Hong Kong.