
Valdemar Olin
Sommelier at Dragsholm Castle
Vinakademiet Level 2
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.