Try a unique wine experience

I have been working for three years at Restaurant Schanz in Piesport, Germany, which has been awarded three Michelin stars since 2022. I love showing people the skills of this still underrated wine region, because especially as they age, the wines from the Mosel retain their freshness.

During my time in Salzburg, I worked alongside a Georgian waiter named Akaki, who was so passionate about wine that he infected me with this passion. Once you are into this topic, there is no way out.

I actually ended up here thanks to my interest in German wines. My former head sommelier at the Ritz Carlton Vienna was German, so I had the opportunity to try many different wine styles from this country. I fell in love with the bright acidity and strong body, even though they have a lower alcohol content compared to Austrian wines. So I decided to move to the Mosel. I had no idea about the wine region, especially not about the diversity of the soils, but I found my way through many tastings and visits to the plots.

My path to wine came as a continuation of my training as a waiter, where I truly opened my eyes to what food and wine could do. I have not always been interested in wine, but when I started as a trainee waiter under some very competent and skilled people, I realized that wine was not just wine. Since then, I have not been able to let go of this fantastic world.
I took my first sommelier education at the Danish Wine Academy while I was a trainee waiter—I apparently couldn't get enough. Afterwards, I completed levels 1 and 2 at the Court of Masters, also called Introductory Sommelier (level 1) and Certified Sommelier (level 2).
And I am also a member of DSF, the Danish Sommelier Association.

I am a child of gastronomy. My father took me to ProWein more than 20 years ago. Honestly: At first, I only went along to get drunk. But at some point, there was this one wine that really touched me. I asked: "What is this?" And when the person across from me started to explain, I immediately felt: Where this comes from, there is much more to discover.

Later, I went into business with a chef friend and ran our place for ten years – today, you'd probably call it "casual fine dining." The place was called D'VINE and received 15 Gault&Millau points. In parallel, I trained to become a sommelier. Our wine list quickly grew to over 500 entries, and the first awards soon followed. During that time, I also did an internship with Christian Bau (3 stars) – his head sommelier at the time is a very good friend of mine.

Wine is like music to me. Our world is so diverse – just like a record shelf. I originally come from hip-hop, but by now I am genre-free. Good music is good music – period. It’s the same with wine. I don’t close myself off to anything, I like to try, constantly discovering new things. You don’t need a hype if something is simply good.

The role of the sommelier is clear to me: We are guides. We help people taste something good – ideally in connection with the food. What I really don’t like is the arrogance of some colleagues. They build walls instead of doors. I want to excite. To tell people: “Hey, it’s only wine – don’t be afraid!” I see myself as a door opener to this complex but beautiful world.

And yes: A good sommelier generates revenue – usually one of the most important contributions in the evening. But much more than that: We are hosts. We can retain guests, tell stories, create memories. That is not just important – it is a gift. And that is exactly why I love this job.

Bertrand Lutaud is a Master Sommelier, having obtained the MS title in 2024, this adds credibility — especially because this title is rare and difficult to obtain. Born in France, I was raised in Sydney, Australia where my passion for wine and career started. I came back to Europe in 2003 to work in the fine-dining world at the Hôtel de Ville de Crissier, a three-Michelin starred restaurant recognized among the world’s best restaurants. I like to select wines from diverse origins, aiming for a more accessible, sensorial, and human-feel wine. Wine has to be a complete example of its origin and terroir.

I was born into the industry, my mother trained as a chef and worked as a waitress for 20 years. So it came naturally to me that I wanted to work in the industry, although I actually wanted to be a chef at first, but I quickly realized I would rather be inside the restaurant than out back! This also means that for the last 15 years I have worked professionally with wine through my work at various restaurants. In 2017, I took the Sommelier Education, and since then I have also become a teacher, as well as an examiner for exams in the same program. This is a highly regarded opportunity to help pass on knowledge to new sommeliers, and it also helps keep me sharp. In 2024, I also became a member of the Danish Sommelier Association.

For me, it is a huge privilege to be able to work every day with something that is also my hobby. Wine is a passion, it’s something you have to burn for; you must always be curious and seek out new knowledge, new producers, and changes in, for example, production methods among existing producers, or generational shifts.

My daily life takes place in Kruså in Southern Jutland, and I have just participated in opening Restaurant Pearl By Paul Proffitt in the premises previously occupied by Restaurant Bind – here I am employed as Restaurant Manager & Head Sommelier, so I have the honor of being responsible for wine menus and the wine cellar.

I have worked in the restaurant industry since my teens, but I fell in love with wine when, for fun, I signed up for a wine knowledge course at the University of Gothenburg. One course became a degree in Restaurant Management focusing on beverages. I put aside student loans and invested in my sommelier education at Gustibus in Gothenburg 2013-14, and I also studied WSET 3. During that period, I was introduced to sommelier competitions; I participated in the beginner competition Freestyle Sommelier and my first Swedish Championship even before becoming fully qualified. And I got hungry for more!

Today, I am one of Sweden's most decorated competition sommeliers, with wins including the Lily Bollinger Award – Best Female Sommelier of the Year, Waiter of the Year, and I have 3 wins in the Swedish Sommelier Championship. I have been on the podium in the Nordic Sommelier Championships 4 times and came second in the Gaggenau Sommelier Award in Beijing. I am still active in competitions and am a member of the Swedish Sommelier National Team Swesomm, representing Sweden in the European and upcoming World Championships in Lisbon 2026. I have also been awarded my own star as Nordic Sommelier of the Year in the Michelin Guide 2023.

Professionally, I have worked as a sommelier for more than 10 years at Michelin-starred restaurants such as Upper House, Thörnströms Kök, and most recently, I have built up and been responsible for the beverage program at Äng. Before that, I worked at most types of restaurants, including starting up a wine bar during the pandemic and building its beverage program. I have traveled a lot, and many of the wines I love today I have personal ties to, either by visiting the wineries or meeting the winemakers. I hope to continue like this; curiosity is what drives my style as a sommelier!

Nowadays, I work with lectures, education, wine tastings, and run during the summer

The pop-up restaurant Middag på Varvet at Marstrand.

Born and raised in the late 1980s in Bavaria/Upper Palatinate, I have always been a person who passionately pursues everything that interests me right from the start, even though I am basically a very calm person. My personal curiosity for knowledge in general manifested itself during my apprenticeship as a hotel manager at the Best Western Berghotel Rehlegg AG in Ramsau, specifically in the role of bartender for spirits, especially whisky.

The different degrees of aging, textures, and flavors from just three ingredients with an enormous variety of nuances fascinated me greatly. Trying other spirits and their combinations was like immersing myself in a diverse world of enjoyment. Ultimately, cheese joined as a versatile pairing partner to this growing passion, and eventually, through these exquisite detours, I discovered my love for wine.
 
A playground of taste at the highest level, which grows with every wine region, terroir, grape variety, and vintage, always offering new wines and thus a new density of flavors. As a communicator and thus an interface between winemaker, finished wine, and guest—as a sommelier—I was entrusted with a wide range of host responsibilities. This allows me to immerse myself in my role every day, guide people toward good taste, entertain them, and give them a little relaxation, maybe even the chance to daydream a little.

With my company Florian Fine Wine, I organize tastings and offer exciting discoveries in the wine trade. Since June 2025, I have also been part of the team at Schloss Vaux to take German sparkling wine (Sekt) to a new level.
 
In addition, I am deeply involved in sharing my knowledge with interested people—both professionally and privately, I continually practice self-improvement, and I now also train others myself. On this journey, I feel fortunate to have already met so many kind and great colleagues throughout my career.

Instructor at the Danish Sommelier education in France, opening & decanting, calculation & sales, wine list setup, mock exams & exams.

I actually think I started in the industry because I wanted to be a chef, but I quickly realized that wasn't what I wanted, and after that, my interest in wine slowly began to grow. Then I spent 6 months in Sydney, Australia, where I worked almost every day to really get the hang of the profession.
After that, I returned home to a couple of different positions as manager, assistant restaurant manager, then restaurant manager at Kokkedal Castle, followed by a year at restaurant Salon in Bredgade, and finally now, the owner of a French wine bar in the center of Copenhagen called R vinbar. Here, our focus is clearly Burgundy. However, we have wines from most of Europe and, of course, a bit from overseas as well. I have been part of the wine bar since 2021, and it's absolutely fantastic. R vinbar is actually one of Copenhagen's first wine bars, with a wine menu that clearly reflects my taste, with most of the wines being very classic in their expression.
I also spend quite a bit of time as an instructor at the Danish Sommelier education, where I have the opportunity to share my knowledge and stay sharp, while also building a lot of relationships with people in the field.

I started my waiter apprenticeship in 2008, but my place of apprenticeship did not focus much on wine, so I was lucky to join the competition team at the waiter school in Silkeborg, which I was attached to.

When I finished my apprenticeship, I started at Ruths Hotel, where things really took off. At that time, Michel Michaud was the head chef, so we focused only on the French style.

Afterwards, I worked for both Restaurant AOC in Copenhagen and Babette in Vordingborg.

At Restaurant AOC, I was under Christian Aarø (President of the Danish Sommelier Association). Things really picked up here and I got to serve some fantastic wines that I had never had the chance to taste before.

At Babette in Vordingborg, I worked under Brian and Henrik, who were two seasoned guys in a company that was approaching its 25th anniversary.

It was very educational, both regarding wine and in terms of service, as it was a completely different business than the one I came from previously.

My journey into the world of wine began all the way back during family self-drive holidays through Europe, where my parents always planned the trips around visits to wineries—so that's where my interest in wine started.

I have worked in the industry since I was 14 years old, and along the way, I have built my passion for wine over the years.
After completing my sommelier education in 2016, I worked for 1 year as a somm/restaurant manager at Brdr Price.
My first head sommelier position was at Dragsholm Castle, where I spent 7 years, taking care of all the wine for the various restaurants up there.
In April 2023, I was asked if I wanted to take over the position at Kong Hans.

I am currently a Certified Sommelier with CMS (Court of Master Sommeliers).

In addition, I am a member of the Danish Sommelier Association, where I passed my entry exam on the first attempt. I have not attended any of the Danish sommelier programs; I consider myself self-taught, albeit with a lot of help from skilled colleagues along the way.

Today, I am Restaurant Manager and Head Sommelier at Restaurant Aure, which opened at the beginning of March this year. I started in the restaurant industry during my gap year, where especially our Head Sommelier was talented at passing on knowledge, and I quickly became passionate about wine. I became eager to know more about wine, to be able to taste the differences, as well as to know the locations of all the bottles in the wine cellar (approx. 2600).

A couple of years later, I got the role of Head Sommelier at the same restaurant, and since then I have been at, among others, Kanalen, Formel b, Levi, and now Aure.

Julie Brink Færch is a trained waiter and sommelier with many years of experience in the restaurant industry. Today, Julie works as a wine consultant and is also the owner of Dansk Sommelier Uddannelse, which is one of the largest wine schools in the Nordic countries. Julie has selected 8 exciting wines from Bottle Hero, which she tastes together with Esben Bjerre, while they talk about both the wines and the world of sommeliers. 8 bottles become 3 specially selected ones which on the day tasted excellent, and thus become a box that Julie and Esben can recommend the most of the 8.

I am a sommelier guided by a deep passion for wine, hospitality and the stories that connect people to what is in their glass. To me, wine is far more than a beverage, it is an expression of culture, craftsmanship and place, shaped by the people who create it. This philosophy underpins my daily work, from curating balanced and expressive wine lists to guiding guests toward pairings that elevate the dining experience and create lasting memories.

My journey into wine began without a traditional background. Coming from a country and family where wine was not deeply rooted in everyday culture, my path was driven purely by curiosity an early fascination with how wines could taste so remarkably different from one another. That curiosity soon evolved into a lifelong passion, one that continues to push me toward constant learning and refinement.

Alongside my work in restaurants, I have also spent time working in vineyards, an experience that deepened my appreciation for the unseen realities of winegrowing. Being close to the vines and understanding the challenges and decisions made in the vineyard has strengthened my connection to the wines I serve and reinforced my desire to explore every side of the wine world.

I have had the privilege of working in Michelin-starred restaurants across the United Kingdom, Greece, Sweden and Estonia, gaining exposure to diverse culinary philosophies and service cultures. For the past two years, I have curated and led award-winning wine programs in Estonia, with a strong focus on balance, originality and meaningful storytelling.

I hold the Advanced Certification from the Court of Master Sommeliers and the ASI Gold Diploma and I am honored to have been named Best Sommelier of Estonia on two occasions.

I started in the industry at the age of 18, where I was fortunate to have a boss who introduced me to the world of wine, and this is where my great interest in wine began. In addition, I was invited to many exciting wine tastings, where I truly broadened my wine horizons. Since then, I have completed the sommelier education at Vinakademiet, where I learned a lot of fascinating tasting and aroma techniques, which I still use in my daily work at Falsled Kro.

I worked as an unskilled waiter until I was 25, when I was offered the chance to take the waiter education in just one year through my then job on the Oslo ferry. During my waiter training, I was encouraged to try my hand at the world of haute cuisine, and thanks to my then professional teacher, I ended up working as a substitute at Falsled Kro alongside my regular job on the Oslo ferry back in 2019. After some time as a substitute, I was offered a permanent position as a waiter, and I couldn't refuse that, so I've been there ever since. Over time, I took on more and more responsibility for the inn's wine, and since August 2022, I have held the title of Head Sommelier, making me mainly responsible for, among other things, wine purchasing and composing wine menus. In this capacity, I work closely with 15 wine suppliers.

Lukas Wiegman is a distinguished sommelier recognized for his deep expertise and refined palate. Holding the prestigious ASI Gold Diploma and the WSET Diploma, Lukas has demonstrated mastery across all facets of the wine world. He was crowned Best Sommelier of the Netherlands, a testament to his exceptional tasting skills, service precision, and wine knowledge.

Internationally, Lukas earned acclaim by securing 6th place in the ASI Best Sommelier of EMEA competition, positioning him among the top sommeliers of the world.

With years of experience in fine dining and wine consultancy, Lukas blends technical rigor with a passion for storytelling through wine. Whether curating award-winning wine lists or mentoring the next generation of wine professionals, Lukas brings insight, elegance, and dedication to everything he does.

I started as an official fruit wine producer in Estonia at the same time as I began my sommelier school studies. After a couple of years, I started my own wine import company and finished school. Then I began participating in competitions and following the ASI system. Today, I am working at SADU restaurant, consulting and training other restaurants, and building my import company.

EST-SOMM competition 2nd place

WINE+DESSERT ESTONIA competition 3rd place

BALTIC-NORDIC BEER CHAMPION 3rd place

My path to wine started when I began my waiter apprenticeship a little over 14 years ago. I didn't know anything and hadn't really tasted much back then, but as my school training progressed, my interest steadily increased. 

I was also lucky enough to have some skilled 'graduates' (as they are called) who were more than happy to share their knowledge. So the years went by, and I kept building on it, and over time I have discovered what I find most fascinating about wine: why does each wine taste the way it does? 

There are indeed many angles to dive into. And I have the opportunity to share that with our guests at my workplace, where we not only create wine menus but also have a historic wine cellar, where exciting wines have been collected since the 80s. 

A good combination of both is probably why I am where I am today, and not to forget the good and talented colleagues – who are probably the most important of all.

My life as a sommelier began 13 years ago like for many others - as a happy accident when I started working at Moon - a casual restaurant in my hometown of Tallinn, Estonia. There I found myself surrounded by people walking the path of the sommelier, truly in love with wine. Life from there took a fast turn towards sommelier studies and learning to understand this fascinating beverage - a journey that has never stopped.

Since then I worked in many restaurants and wine bars and I received the ASI Gold Diploma in 2022 but my main focus has always been on sommelier competitions. I currently hold the title of Best Sommelier of Europe, Africa & Middle East that I won in 2024. I have previously also won the titles of Best Sommelier of Estonia in 2022 and 2023 as well as the Best Sommelier of The Baltics in 2022 and 2024.

Today I am working as a cellar master for Bombay Group in Tallinn, running the largest wine cellar in the Baltic region. I also give masterclasses, do wine dinners and work as a wine judge around Europe. I give lectures at the Estonian Sommelier School and I am also part of the Star Wine List international jury, helping to put the best wine lists in the world on the map.

My path to wine started back at my apprenticeship at Den gamle Digegaard on Lolland, where overseas wines were used (maybe that's why I still love those wines), and the fire was truly ignited when I worked at AOC, where there were two wine menus with weekly changes, so my knowledge grew every day. It was also thanks to both Christian Aarø and Julie Færch that I took the entrance exam for the Danish Sommelier Association in 2013, to test my knowledge and find my weak points, so I could get better.

I've been around a lot since AOC, had the pleasure of spending six years at Henne Kirkeby Kro before going to England to work at Sat Bains with a Master Sommelier, because I wanted to become more skilled and learn even more. To then return to Copenhagen at The Samuel. I ended up here, by coincidence, because Jonathan posted an article saying he was opening a new restaurant in Hellerup, and since I was home from England anyway, I thought I could easily help him during the opening weekend. Bold as I was, I just wrote to him: let me know if you need help. And fortunately, he did. Jonathan and I actually made a deal back in 2015, when he dined at Henne, that we would work together one day, and that promise was fulfilled in November 2020 when The Samuel opened its doors.

I am a former co-owner of Alimentum – a restaurant in Aalborg with a Green Michelin star. 

I have always had a great interest in wine, having grown up with it in my family, where tasting was encouraged if you wanted to. When I was training as a waiter, it was obvious to me that if you had to work irregular hours, it should be at the highest level. That is why the desire to excel in wine and hospitality has always been a sought-after goal for me. In line with Alimentum's focus on sustainability, I most often seek out wines produced with great care for nature.

My sommelier qualifications:
- D.S.F. admitted in 2012
- WSET Wine Level 3
- WSET Spirit Level 2
- Vinakademiet Level 2

My journey into wine began when I started in the industry back in South Funen in 2007. Always on the floor, first as a waiter, then as a restaurant manager, and now also as a co-owner and head sommelier at Mielcke & Hurtigkarl.

Bitten by the passion of the industry, I met some of the best sommeliers early on. I became fascinated by their skills, knowledge, and love for the industry and wine.

Their thirst for knowledge as well as their ability and desire to share became the starting point and motivation that also drives me today.

For me, wine is not just a profession. It is a lifestyle and a way to see the world. And it's fantastic to share it with thirsty people.

I started working and studying with wine when I was 19 years old, so 4 years ago. It was somewhat out of the blue, as neither I nor my family have any background in the world of wine or gastronomy.

It became my passion after stumbling upon, among others, some of Jancis Robinson's books and the sense of community that is undeniably present when we share a bottle of wine in good company. Things have progressed rapidly, but at the same time, I'm just getting started, so who knows what the future will bring.
Since then, things have accelerated and I now work as a Sommelier at Restaurant Domæne in Herning, while I focus all my time on studying and training for future wine exams and sommelier competitions.
I won silver at the Danish Sommelier Championship 2025 and won World's Best Young Sommelier 2025 by the Chaîne des Rôtisseurs in Geneva, Switzerland.

I started as an apprentice at Skovshoved Hotel in 2012. Back then, I just wanted to be a good waiter, as I had personally enjoyed the great hospitality I had experienced when dining out, and therefore, I wanted (and still want) to pass that same hospitality on to other guests.

After some time as an apprentice, I began to take an increasing interest in wine, especially because it was such a big part of daily life. So, I started by learning to drink wine, but also to read and learn more about the bottles we had. Through a few restaurant managers, especially Peter Fagerland, my interest in wine (and pairings) was truly sparked.

When I finished my apprenticeship, I moved on to Mash, because I knew they were really strong in American wine, something I hadn’t learned much about as an apprentice but wanted to explore further.

After Mash, it was Le Sommelier, where I worked with all kinds of wine from their fantastic wine list and thereby also tasted a whole variety of wines in all genres.

Le Sommelier was sold, so I briefly returned to Mash. Meanwhile, my restaurant manager from Le Sommelier had become a manager at Marchal and she wanted me to join her there, so I couldn’t say no, and I started at Marchal in 2018.

My name is Viktor Trojaborg, I am 30 years old and have spent the last 13 years of my life in the restaurant industry. My real interest in wine arose 8 years ago when my then employer suggested I take a wine education – this cemented my path into the world of wine, and I began my education at the Danish Sommelier Education in 2016. This has subsequently led to a series of educations, and as the latest addition, I have just finished my last exam for the WSET Diploma in London, from which I am eagerly awaiting the results.

On a daily basis, I work as the Wine Director for Kong Hans Kælder, Henne Kirkeby Kro, and Connection by Alan Bates, where I have the pleasure of purchasing for our combined wine cellars and, in collaboration with our skilled head sommeliers, assembling wine lists and wine menus at the respective restaurants as well as ensuring that in the future, we can continue to offer the best bottles and thus maintain our place among the best Danish restaurants.

For me, wine has not only become a livelihood but also a hobby – I engage in all aspects, from heavy theory to the flavorful blind tasting, and have even cultivated 3 rows of grapes together with a few partners on a farm up in North Zealand. My vacations always take me past a wine region, and I make a virtue of going on wine trips at least once a year, partly to keep myself updated, partly to dive into the cellars of the winemakers and expand my understanding of what, for me, has become the seed of my livelihood: Wine.

I discovered wine later than many, after starting my career in the corporate world. But once I stepped into my first tasting, something clicked—I knew I wanted to build a life in wine. I changed careers and began my journey at Pernod Ricard Kazakhstan as a Brand Manager and Brand Ambassador, working closely with iconic houses like Champagne G.H. Mumm, Perrier-Jouët, Lillet, Campo Viejo, and Brancott Estate. This role is where I learned how powerful a glass of wine can be when it comes with a story, a sense of place, and thoughtful guidance.

To strengthen my foundation, I began competing in the Best Sommelier of Kazakhstan competition, reaching the finals several times. At the same time, I picked up sommelier shifts in restaurants to practice service, refine my tasting skills, and understand what guests truly need at the table. These early experiences shaped my philosophy: great hospitality means meeting people exactly where they are and helping them discover something they’ll love.

My path since then has been international. I hold the DipWSET, am a Weinakademiker, and have pursued specialised certifications including French Wine Scholar, Italian Wine Ambassador, Cava Advanced Educator, Rioja Educator, and an M.Sc. in Wine Tourism Innovation. I’m currently a Master of Wine student, continually pushing my understanding of wine at the highest level.

I’ve vinified a vintage in Bordeaux as Assistant Winemaker at Château Léoville Poyferré, worked with Wine&Partners in Vienna, and today support the Association de la Sommellerie Internationale (ASI) in Marketing & Communication—bringing together education, storytelling, and global community building. I am also a proud Member of The Golden Vines® Academy, alongside some of the world’s leading fine-wine professionals.

Thanks to my master’s program, I’ve lived, studied, and worked across Spain, France, Portugal, and Austria, immersing myself in the wine cultures of each country. These experiences allowed me to understand wines at their source and form close connections with many talented winemakers. This deep network, combined with my technical and sensory training, means that the wines I recommend come from firsthand experience, trusted relationships, and an extensive understanding of what makes each bottle truly exceptional.