40 Under 40 Spotlight: Tenzing Palden

Who: Tenzing Palden

What: Wine director & sommelier

Where: HIS Hospitality, Chicago

Age: 32

First Industry Job: Assistant sommelier at Graft in Madison, WI

Favorite Drink: Champagne/Burgundy if money is not a factor, but a crisp pilsner on draft will do just fine

Tenzing Palden is one of the few Tibetan sommeliers in the country and has worked at world-class restaurants throughout his career such as Chicago’s Michelin-starred Alinea and Graft in Madison, WI. During his time at HIS Hospitality, Palden has advanced to oversee the wine, sool and sake programming for the entire restaurant group.

Chicago-based restaurant group’s authentic Japanese and Korean cuisine.

Palden has significantly improved the HIS Hospitality beverage program by bringing in unique beverages for wine and sake pairings.

What’s more, his innovative additions have resulted in an increase in sales at Omakase Yume, the company’s Michelin-starred six-seat omakase experience, by 15%.

In addition to managing the beverage programming, Palden also created a robust training program and oversees the front-of-house team at both Omakase Yume and Bonyeon, HIS Hospitality’s new steak omakase experience. He ensures that each beverage is poured with the proper information to their diners.

Palden is endlessly curious about the world of beverage, but his passion lies in hospitality and the people who make it run.

The downside of the restaurant industry is the hours of operation, he says.

“Oftentimes, you have to pass on gatherings with loved ones because it is the busiest time of the week for the restaurant,” Palden explains. “I think eventually I will look into working a 9 to 5 [job], but I’m currently having too much fun.”

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