Neil MacLeod - Private Dining Chef

Neil Macleod is a chef who has worked his way up to the top of the culinary world. He started his career in the United States, working in restaurants and hotels. He then moved to Asia, where he became Executive Chef at some of the most prestigious hotels in the region, including the Grand Formosa Regent in Taipei, the Mandarin Oriental in Jakarta, and the W Hotel in Taipei. He is now a professor at Hong Kuang University in Taipei and runs his own private dining venue, the Black Pudding Suite.

"Using VIVANT accessories is almost like sous vide cooking for wine—you get the same level of precision in controlling the temperature. Just as sous vide ensures your food is cooked to perfection, VIVANT allows you to keep your wine at the exact temperature you want, enhancing the tasting experience to its fullest."