Johan Brodersen
Restaurantchef på Ruths Hotel
Tjener
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.
