Join us for live, virtual shochu tastings and cocktail demonstrations for the months of June and July!
Hosted by Sake School of America’s Toshio Ueno. He will introduce you to shochu, go further in-depth about the featured shochu of that day, and more exciting information! Then our guest speaker will share their thoughts on shochu, how more people can utilize shochu in their cocktails and restaurants, followed by a cocktail demonstration. Learn their inspiration behind the cocktails shown and get some top tier tips from experts in the trade. All sessions will be followed by a Q&A section.
—-WIN the Shochu Adviser Class for FREE!—-
At the end of each session, we will have a mini quiz and if you’re able to answer all the questions correctly, you will have a chance to win our Shochu Adviser Class! We will have one winner per session. Those who answer the quiz correctly will be entered into a randomized drawing and winners will be announced the following day. That’s FOUR chances to win!
Diliana Lee | Beverage @ Tao Chicago
Shochu: Ginjo Shiro, Kintaro
Register for Dila’s session!
Thirteen years ago, Dila Lee moved to the United States from Turkey, where she was born and lived until she was 22 years old. She studied the Japanese language while in school for her bachelor’s degree and received her master’s in Education in Japanese. When Dila first moved to the United States, she worked in a small Japanese restaurant in Chicago where she learned about the cuisine from a very traditional Japanese family.
Dila’s next move brought her to San Francisco where she landed a job at a restaurant facing the Bay Bridge that also happened to be one of the most well-known Japanese restaurants in the city – Ozumo on Embarcadero. There she navigated the largest sake program in the country.
After some time at Ozumo, Dila continued her career within upscale Japanese dining at a San Francisco restaurant called Alexander’s Steakhouse. There, Dila worked under Claude Le Tohic, a James Beard Award-winning and a three Michelin-starred chef who led the kitchen at the legendary Joel Robuchon in Las Vegas for more than 10 years. Dila ran the Japanese Wagyu program with Chef Le Tohic in which she consistently featured 17 different cuts from 17 different prefectures of Japan. She worked with one of the most impressive wine lists in San Francisco, which was mostly Bordeaux and Burgundy driven. These experiences elevated Dila’s fine dining service skills to another level.
Upon moving back to Chicago, Dila was eager to utilize the experience she had gained. She decided to balance her extensive knowledge of sake and Japanese cuisine with high-end service and a fun, approachable atmosphere. This brought Dila to Tao Chicago, which has allowed her to focus on purchasing, inventory, and everything beverage-related while still having the opportunity to host curated dinners, teach, train, and sell. The nightclub component of Tao has been one of her favorite aspects of the company. The unique business concept provides her access to allocated products that aren’t readily available in the market. This has expanded her education to include one-of-a-kind champagnes, sake, and throwing the best parties in the city!