Dennis Blok

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.