Discover a unique wine experience

Antonios Askitis

Director & Head Sommelier

I’m a child of the hospitality industry. My father started taking me to ProWein more than 20 years ago. Honestly: at the beginning, I only went along to get drunk. But at some point, there was this one wine that truly moved me. I asked: "What is this?" And when the person I was talking to started explaining, I immediately felt it: where that came from, there was so much more to discover.I then went into business for myself with a chef friend and ran the place for ten years – today, people would probably call the concept “casual fine dining.” The place was called D'VINE and had 15 Gault&Millau points. At the same time, I trained as a sommelier. Our wine list quickly grew to more than 500 selections, and the first awards soon followed. During that time, I also did an internship with Christian Bau (3 stars) – the head sommelier at the time is a very good homie of mine.Wine is like music to me. Our world is so diverse – just like a record collection. I originally come from hip-hop, but these days I’m genre-free. Good music is good music – period. And it’s the same with wine. I’m not closed off to anything; I love tasting and I’m constantly discovering new things. Something doesn’t need hype if it’s simply good.The role of the sommelier is very clear to me: we are guides. We help people taste something good – ideally in combination with food. What I really don’t like is the arrogant posturing of some colleagues. That builds walls instead of doors. I want to inspire people. To tell them: “Hey, it’s just wine – don’t be afraid!” I see myself as someone who opens the door to this complex but beautiful world.And yes: a good sommelier drives sales – usually one of the most important contributions to the evening. But far more than that: we are hosts. We can build loyalty with guests, tell stories, create memories. That’s not just important – it’s a gift. And that’s exactly why I love this job.

Patrick Jensen

Restaurant manager / head sommelier

My name is Patrick Jensen, and my journey into the world of wine began at the age of 17, when I started my waiter training. It was here that my interest in gastronomy and wine was awakened, and ever since, I have been driven by a great curiosity to learn more.Throughout my career, I have had the pleasure of working at Noma, AOC and Frederiksminde, each of which has helped shape my approach to wine. At Noma, I learned to appreciate wines with energy, freshness and a strong expression of their origin. At AOC, I gained a deeper understanding of the classic wine regions, the great wines, and the precision behind both wine and service. Frederiksminde taught me the importance of balance and the interplay between wine, food, and the overall experience around the table.Today, I am Head Sommelier at Restaurant Aure, where I continue to explore the many facets of wine. What fascinates me most about wine, however, is not only what is in the bottle. To me, wine is just as much about people, experiences, and memories. The best bottles are not necessarily the most expensive or the rarest, but often those shared with the right people at the right time.Wine has a unique ability to bring people together around a table, create conversations, and become part of the moments you remember many years later. That is why I always seek wines with personality, history, and authenticity – wines that not only taste good, but also create an experience worth remembering.It is that passion and curiosity that I look forward to sharing.

Christina Haukka

Head Sommelier at Restaurant Kaskis

I've been working as Head Sommelier of Restaurant Kaskis -1 Michelin star since June of 2021. My journey as a sommelier began in 2017 after leaving my eleven year career as a cremator at the local crematorium & funeral chapel. Impassioned by wine and gastronomy, I sold all my earthly possessions and moved to Bordeaux to study wine full time at CAFA Formations. I soon found myself working in Paris in Michelin star restaurants and a wine bar. Whereas it's true my wine tastes have a solid classic foundation, I am ever curious and looking to explore new wines from any region and enjoy sharing these wine finds with other like minded wine lovers.After Paris and a Covid era life altering roundabout, I found myself back in Turku Finland and was able to take on my current role in Kaskis. We were awarded the Michelin star in 2022. At the event I also received the great honour of the Michelin Nordic Countries Sommelier Award.My wine adventure also expands beyond the restaurant floor as I have also an experimental vineyard planted in the Finnish archipelago. This will be the third summer of this project and a small first harvest may be possible soon bringing the chance for Finnish wine to join the spectacular variety of wine styles for our international wine lovers community. Planted in this vineyard is Gewürztraminer, Solaris, Riesling, Cabernet Cortis and Merlot.

Anders William Sawong Carlsen

Sommelier at Restaurant Frederikshøj

My journey in wine began in 2016, when I started my waiter training at Montra Hotel Sabro Kro. There, I was introduced to the history and complexity of wine by a colleague who sparked my curiosity and laid the foundation for my continued development. However, it was not until 2018, when I became part of the team with Mette Derdau and Michael Munk at Me|Mu Bistro & Bar — first as a waiter and later as assistant restaurant manager — that my passion for wine truly took off.Today, I work as a sommelier at Restaurant Frederikshøj, where I immerse myself in the history, terroir, and craftsmanship of wine. I am passionate about communicating the story of wine in a way that both inspires and guides my guests to find the bottle that creates the best experience.With a gastronomic background as a trained chef, I bring my technical understanding into play when selecting wines with personality, character, and balance. My focus is always on quality, authenticity, and honesty in the glass.Santé.

Benjamin Nilsson

Sommelier at Restaurant ÄNG

Wine nerd, theory geek, and absolutely passionate about my job. My wine journey started at home with Swedish "husmanskost" and what my family liked to pair with it. Then I began exploring the shelves at my local store, buying wines, and going to wine and whisky tastings. I started connecting the dots and gaining more knowledge from the theory I learned as a 20-year-old at the Scandinavian Wine Academy (Vinkällan). Staying humble, I’m always reading and studying because the world of wine is constantly changing. I will never be fully learned. The best part is that I get to share my passion with my team and guests at Restaurant ÄNG every day.Living on the west coast of Sweden, I get to follow the new era of Swedish wines, seeing the vines on "Pengakullen" daily at Ästad Vingård, located on the same site as ÄNG. Tasting barrel samples from different vineyards in Sweden gives me new perspectives on what wine can be. And as a sommelier at ÄNG, I get to serve and recommend my favorite wines alongside a tasting menu full of exciting cooking techniques, fermentations, and local ingredients. My job is pretty fun!In 2019, I earned the Sommelier Certificate from the Scandinavian Wine Academy (Vinkällan). In 2024, I passed the Introductory and Certified Sommelier exams for the Court of Master Sommeliers. I’m currently pursuing and studying for the Advanced Sommelier Exam. In 2025, I placed third in the Junior Swesomm Challenge.

Henning Illum Dalgaard

Restaurant Manager / Sommelier

My interest in wine began when I started my apprenticeship at Henne Kirkeby Kro back in 2005. My career has taken me past Søllerød Kro, Formel B, Saison (under Erwin Lauterbach), and Kong Hans before I returned to Henne Kirkeby Kro again in 2016 as a waiter, and in 2022 took over as restaurant manager (part-time position) and sommelier.

Ottavio Saglam

Manager / Head Sommelier, Restaurant Bobe

Born in Italy to German parents, he grew up where hospitality wasn’t a profession—it was the family language. From an early age, he was knee-deep in grape harvests, simmering sauces, and the quiet art of making people feel at home.He trained as a sommelier in Florence, sharpening a natural instinct for wine into serious expertise. His career took him through some of Europe’s most demanding kitchens, including the iconic Rutz in Berlin. Technique, discipline, and excellence became second nature—but never at the cost of soul.He later led Mrs Robinson’s, a high-level restaurant with an outsized reputation, beloved by chefs and insiders for its intimacy and precision. Today in Copenhagen, he works alongside renowned chef Bo Bech as manager and head sommelier at Restaurant Bobe. Deeply wine-driven, effortlessly professional, quietly playful, and always fun!

Jeffrey van der Beek

Head Sommelier at Merlet

I am the head sommelier at Restaurant Merlet, the Michelin-starred restaurant set in the dunes of Schoorl. Wine has always fascinated me because of its ability to tell a story of place, people, climate, and craftsmanship. My goal is to translate those stories into memorable experiences in the glass.I am formally trained through the WSET and certified as a Registered Vinologist of the Netherlands. This combination of international wine education and in-depth regional knowledge allows me to work with both classic appellations and progressive producers with confidence and precisionMy philosophy is simple: I look for wines with identity, balance, and authenticity. Whether it’s an elegant Old World classic or a bold new discovery, I select bottles that excite me and that truly elevate the table. Through my selections, I hope to share not just great wines, but moments worth remembering.

Karoline Reinhold

Sommelier/Wine importer

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.

Xeniya Volosnikova

Marketing & Communications

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.

Łukasz Górski

Sommelier

I love wines that are pure, balanced, and harmonious, those that tell a story in every glass.My journey with wine began thanks to my first manager, a sommelier who sparked my curiosity. From reading my first articles on the traditional method and Valpolicella styles,my path has led me to work as a Head Sommelier at Medlar, a restaurant in London.I hold CMS Advanced and ASI Diploma Silver, and in 2022 I won the Polish Young Sommelier Championship,followed by the World’s Best Young Sommelier title in 2023, awarded by the Chaîne des Rôtisseurs.I’ve also had the privilege of judging international wine competitions like Bacchus, Wine Lovers, and Portugal Wines Challenge.I hope you enjoy exploring my selection as much as I enjoy sharing it.  

Bertrand Lutaud

Wine Director

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 can back to Europe in 2003 to work in the fine-dining world at the Hôtel de Ville de Crissier, a three-Michelin starred restaurant recognised among the world’s best restaurant. I like to select wines from diverse origins pushing for a more accessible, sensorial, and human feel wine. Wine as to be a complet example of it's origin and terroir. 

Madis Einpalu

Head Sommelier at VinoGrande imports & SADU restaurant

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 started 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 placeWINE+DESSERT ESTONIA competition 3rd placeBALTIC-NORDIC BEER CHAMPION 3rd place

Mihai Ciucur

Sommelier & Wine Consultant

I am a professional sommelier with over 20 years of experience in the world of wine. My current work is based at Sommelier World, where I offer training, consultancy, and guidance in wine culture. My formal education includes the Romanian Sommelier Diploma, the ASI Diploma, and WSET Level 2 completed in London in 2014. Over the years, I have developed strong expertise in wine regions, viticulture, oenology, sensory analysis, food pairing, wine service, cellar management, and luxury hospitality standards. I strive to create memorable guest experiences, curate intelligent and diverse wine lists, and stay updated with global wine trends, vintages, and producers. My professional achievements include winning the title of Best Sommelier of Romania in 2023, participating in the Best Sommelier of Europe competition in Serbia in 2024, and joining ASI bootcamps in France and Poland. Wine is more than a profession for me it is a lifelong passion rooted in culture and tradition. I take pride in exploring new regions, supporting local wineries, and sharing knowledge with guests and colleagues, always aiming to bring the story of each bottle to life.

Toke Fiedler Terkildsen

Sommelier

I started working with and studying wine when I was 19 — four years ago. It came a bit out of the blue, as neither I nor my family have any background in wine or the gastronomic world.It became my passion after coming across some of Jancis Robinson’s books in particular, as well as the sense of community that inevitably arises when we share a bottle of wine in good company. Things have moved quickly, but I’m also only just getting started, so what the future holds is hard to say.Since then, things have really taken off, and I now work as a sommelier at the two-Michelin-starred Restaurant AOC in Copenhagen, while focusing 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.

Jakub Filipek

Sommelier/Wine importer

For over nine years, he primarily served as head sommelier in top restaurants and wine bars in Kraków, Copenhagen and Warsaw. He is currently involved in wine education, consults on wine lists, and co-runs an independent wine import project in Poland – nowofalowi.Throughout his career, he has participated in numerous sommelier competitions, earning the titles of Polish Sommelier Champion 2022 and Danish Sommelier Champion 2024. He passed the exams with distinction and obtained the Advanced Certificate from the Court of Master Sommeliers as well as the Association de la Sommellerie Internationale Gold Certification. He is a graduate of the WSET Level 4 Diploma in Wines, which he completed at the renowned Austrian Wine Academy in Rust.

Emma Ziemann

Consultant Sommelier - Own Business

I have worked in restaurants since my teenage years, but I fell for wine when, just for fun, I signed up for a wine knowledge course at the University of Gothenburg. One course became a degree in Restaurant Management with a focus on beverages; I set my student loan aside and invested in my sommelier education through Gustibus in Gothenburg in 2013–14, and also completed WSET 3. During that period I was introduced to competing in sommellerie; I took part in the beginner competition Freestyle Sommelier and my first Swedish Championship before I was even fully qualified. And I got hungry for more!Today I am one of Sweden’s most accomplished competitive sommeliers, with wins including the Lily Bollinger Award – Best Female Sommelier of the Year, Waiter of the Year, and three victories in the Swedish Sommelier Championship. I have placed on the podium at the Nordic Sommelier Championships four times and also came second in the Gaggenau Sommelier Award in Beijing. I am still active in competition and am a member of the Swedish national sommelier team Swesomm, representing Sweden at the European Championships and the upcoming World Championships in Lisbon in 2026. I was also 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 built and was responsible for the beverage program at Äng. Before that, I worked across most types of restaurants, including during the pandemic when I launched a wine bar and built its beverage program. I have traveled a lot, and many of the wines I love today have personal ties for me—either because I have visited the wineries or met the winemakers. I hope to continue like that; curiosity is what drives my style as a sommelier!Today I work with lectures, training, wine tastings, and during the summer I run the pop-up restaurant Dinner at the Shipyard on Marstrand.

Mikk Parre

Sommelier & Cellar Master

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.

Alex Pogrebnoi

Noa Chef's Hall Sommelier

I am a dedicated sommelier with over a decade of experience in hospitality, including previous roles as Chef and Sous-Chef in some of Estonia’s leading restaurants. Five years ago, my passion for wine inspired me to transition fully into the world of sommellerie. Today, I proudly work as Sommelier at the One Michelin-Starred NOA Chef’s Hall in Tallinn.Key achievements in my sommelier career include receiving the MICHELIN Sommelier Award Estonia 2026, winning the Estonian National Sommelier Competition in 2025, and being named Best Sommelier of the Baltics in 2023. I hold both the ASI Silver Diploma (2022) and ASI Gold Diploma (2023), and in 2025, I became a certified Sake Sommelier through the SSA.My work is driven by a passion for fine wine, gastronomy, hospitality, and continuous learning.

Lukas Wiegman

Owner-Sommelier

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.

Stefano Angeloni

Chef Sommelier at Ox und Klee **

I am originally from San Giovanni Bianco, a small village near Bergamo in Italy.After finishing high school, I moved to the United Kingdom, where I discovered my passion for wine. What fascinated me was not only the diversity of flavors, but also the cultures, stories, and people behind every wine.As General Manager and Head Sommelier at L’Atelier du Vin in Brighton, I was involved in opening three different locations, and during that time I also completed the WSET Level 3 as well as the Court of Master Sommeliers Certified Sommelier qualification.In 2020, I moved to Cologne, where I worked at the restaurants Zippiri and Phaedra before taking over the position of Head Sommelier in both restaurants from Eric Werner Astrein and Augustin.In 2024, I became the winner of the Ruinart Sommelier Challenge in Germany.Since 2025, I have been working as Head Sommelier at the restaurant Ox und Klee, where I enthusiastically take responsibility for the wine selection and embrace new challenges—especially when it comes to creative wine pairings.This year, I successfully completed the WSET Diploma Level 4 and was also recognized by Schlemmer Atlas as one of Germany’s Top 50 sommeliers.

Alberto Segade Menendez

Restaurant manager & wine director at Kadeau

Originally from Galicia, I have worked for the past 15 years in fine dining establishments such as Scott's and Fera* at Claridge's Hotel in London, after I spent three years in Champagne at Racine** in Reims and at the Royal Champagne Hotel & Spa in Champillon. There I had the opportunity to get to know the region in depth by visiting growers and grande marques.For the past five years I have been working in Copenhagen, first at Jordnær*** and, for the past four years, at Kadeau Copenhagen**.

Dennis Blok

Restaurant manager & Head sommelier at Pearl by Paul Proffitt

I was born into the industry; my mother is a trained chef and has worked as a waitress for 20 years. So it felt natural for me to work in the industry. However, at first I actually wanted to be a chef, but I quickly realized I’d rather be out in the restaurant than back in the kitchen! This also means that for the past 15 years I’ve worked professionally with wine through my work at various restaurants. In 2017 I completed the Sommelier Education, and since then I’ve also become an instructor as well as an examiner for the exams on the same program. This is a well-regarded opportunity to help pass knowledge on 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’s 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 be truly enthusiastic about. You have to stay curious and constantly seek out new knowledge, new producers, and changes in, for example, production methods among existing producers—generational change, for instance. My day-to-day life takes place in Kruså in Southern Jutland. I’ve just been part of opening Restaurant Pearl By Paul Proffitt in the premises that previously housed Restaurant Bind—here I’m employed as Restaurant Manager & Head Sommelier, so I have the honor of being responsible for the wine menus and the wine cellar.

Gustav Bundgaard

R Vinbar, Owner & Manager

I teach on the Danish Sommelier program in France: opening & decanting, cost calculation & sales, wine list setup, mock exam & exam.I think I originally entered the industry because I wanted to be a chef, but I realized fairly quickly that I didne28099t; after that, my interest in wine slowly began. Then I spent 6 months in Sydney, Australia, where I worked almost every day to really get the craft under my skin.After that I came home to a few different positions as a manager, assistant restaurant manager, and then restaurant manager at Kokkedal Castle, followed by about a year at Restaurant Salon on Bredgade, and finally now as the owner of a French wine bar in central Copenhagen called R vinbar. Here our focus is clearly Burgundy. We do, however, have wines broadly from most of Europe, and of course also a little overseas. Ie28099ve been part of the wine bar since 2021, and ite28099s absolutely fantastic. R vinbar is one of Copenhagene28099s first wine bars, with a wine list that clearly reflects my taste entirely, with the vast majority of wines very classic in style.I also spend quite a bit of time teaching on the Danish Sommelier program, where I have the opportunity to pass on my knowledge and still stay sharp, while also building a lot of relationships with people in the profession.

Tina Johansson

Own company - consultant sommelier

I’ve always been passionate about food and when I got old enough to buy wine I quickly developed a big interest in that as well. Since getting my sommelier certificate in 2016 I’ve worked in a number of restaurants, from wine bars to, most recently, one Michelin star restaurant Ekstedt. I’ve also competed a lot in sommellerie and won the titel of Best Swedish Female Sommelier in 2017 as well as coming in third in the Swedish National Championship in 2017 and 2019. Today I also help coach the current competitive sommeliers in the Swedish National Sommelier Team, Swesomm.At the moment I’m working in my own company as a consultant sommelier assisting restaurant with wine lists, writing about wine, holding tastings, running sommelier competitions and educating at one of the Swedish sommelier schools. Education:- Court of Master Sommeliers ”Certified Sommelier” and WSET Level 4 Diploma in Wine(Also a Swedish Sommelier Degree from Vinkällan Dryckesutbildningar, WSET Level 2 in Beer and Level 3 in Sake). 

Simon Kvist Bjerre

Consulting sommelier & former co-owner of Alimentum

I am a former co-owner of Alimentum – a restaurant in Aalborg with a Green Michelin Star. I have always had a strong interest in wine; I grew up with it in the family as something you were welcome to taste if you felt like it. When I trained as a waiter, it was obvious to me that if you were going to work irregular hours, it should be at the highest level. That is why the desire to improve my skills within wine and hospitality has always been a clear goal. As Alimentum has a focus on sustainability, I most often seek out wines made with care for nature.My sommelier education:- D.S.F. admitted in 2012- WSET Wine Level 3- WSET Spirit Level 2- Vinakademiet level 2

Andreas Kirkegaard Pazdecki

Restaurant Manager & Head Sommelier at Formel B

My path to wine grew out of my waiter training, where I truly had my eyes opened to what food and wine could do. I haven’t always been interested in wine, but when I started as a waiter apprentice under some very competent and skilled people, it dawned on me that wine wasn’t just wine.  Since then, I haven’t been able to let go of this amazing world. I completed my first sommelier education at the Danish Wine Academy while I was still a waiter apprentice—I apparently couldn’t get enough. Afterwards, I completed levels 1 and 2 with 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.

Jonathan Christensen

Restaurant Manager and Sommelier at Restaurant aye aye

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 admission exam on the first attempt. I have not attended any of the Danish sommelier programs; I consider myself self-taught, though with a lot of help from talented 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 our Head Sommelier in particular was great at sharing his knowledge, and I quickly got hooked on wine. I became eager to learn more about wine, to be able to taste the difference, and to know the locations of all the bottles in the wine cellar (approx. 2600).A few years later I took on the role of Head Sommelier at the same restaurant; since then I have worked at, among others, Kanalen, Formel B, Levi and now Aure.

Viktor Trojaborg

Wine Director for Kong Hans Kælder, Henne Kirkeby Kro and Connection by Alan Bates

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 genuine interest in wine arose 8 years ago, when my then employer suggested that I take a wine education – this cemented my path into the world of wine, and I began my studies at the Danish Sommelier Education in 2016. This has subsequently led to a number of additional qualifications, and as the latest step, I have just completed my final exam for the WSET Diploma in London, from where I am eagerly awaiting the result.On a daily basis, I work as 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, putting together wine lists and wine menus for the respective restaurants, as well as ensuring that in the future we can continue to offer the best bottles and thereby maintain our place among the best Danish restaurants.For me, wine has not only become a livelihood, but also a hobby – I pursue all aspects, from the heavy theory to the flavorful blind angle, and have even cultivated 3 rows of grapes together with a couple of companions at a farm up in North Zealand. My holidays always take me past a wine region, and I make a point of going on wine trips at least once a year, partly to keep myself up to date, and partly to be able to dive into the cellars with the winemakers and expand my understanding of what, for me, has become the seed of my livelihood: wine.

Raphael Reichardt

Restaurant Manager and Head Sommelier at Restaurant Tim Raue

I am Raphael Reichardt, Restaurant Manager and Head Sommelier at Restaurant Tim Raue. We are a 2-star restaurant in the heart of Berlin. Restaurant Tim Raue is ranked No. 30 on the World's 50 Best Restaurants 2024 list.I started working here in 2013. After my training and a period as a bar manager, this was my first job where I gained experience working with high-quality wines from the best appellations. I fell in love with wine immediately. In 2015, I passed my sommelier exam with the IHK and WSET Level 3.Since then, I've been traveling through the world of beverages with my mouth open and my eyes wide open, getting to know new and old wines.

Adrian Imm

Sommelier & Restaurant Manager Schlosshotel Fleesensee

My parents have been running a restaurant for 37 years, so I became familiar with the various areas of hospitality at an early age. After training as a hotel specialist, I was offered the opportunity to work as a Commis Sommelier at Aqua*** in Wolfsburg and thus discovered my passion for wine and high-end service. Throughout the various stages of my career around the world, wine remained an important part and led me to Karlsruhe, in the heart of popular German wine regions such as Baden and the Palatinate, where I was able to build a large network with sommeliers and winemakers.After many positions in fine dining, I am now responsible for the wine selection at one of the most beautiful and largest golf resorts in Germany and Northern Europe and am ready to pass on my passion and knowledge to young enthusiasts, with a particular focus on our gourmet restaurant "Blüchers".

Vanessa Lieser

Restaurant Ösch Noir

Born in Cologne Butter, raised in the beautiful Moselle wine region. There is a small winery there that I’m related to. I helped out a lot at the winery and in the vineyards. Trained as a hotel specialist - I began to take more interest in wine and the combination with food. I initially worked at reception, but I knew I saw myself more in service with wine. Start of sommelier training in 2020 - working in a 3-star Michelin restaurant - assistant sommelier position.  After that I had the opportunity to work as head sommelier in a 1-star Michelin restaurant. I am young in this business and wanted to learn more. I decided to work as part of a team as a sommelier in a 2-star Michelin restaurant - Ösch Noir - to this day. I always believe that if you are the biggest fish in your pond, you have to jump into a bigger pond to start over as a tadpole.

Jonas Bronton

Restaurant Manager & Head Sommelier at Kong Hans

My journey into the world of wine starts all the way back with self-drive holidays with my family, down through Europe, where my parents always planned the trips around visits to wineries,  so my interest in wine already began there. I have worked in the industry since I was 14 years old, and along the way built up my passion for wine over the years. After the sommelier training in 2016, I worked for 1 year as a sommelier\/restaurant manager at Brdr Price. My first head sommelier position was at Dragsholm Castle, where I was for 7 years, and where I was responsible for all wine for the various restaurants up there. In April 2023, I was asked if I wanted to take over the position at Kong Hans.

Michael Stiel

Sommelier at Matthias Restaurant in Berlin

It all started with cooking classes in Nuremberg, where he was born and raised, at the age of sixteen—just for fun. That, and above all the owner of this cooking school, had such an impact on him that he is who he is today. That sparked the flame—though only an initial one, because it took a good 15 more years before he was fully ignited. After moving to Berlin to study, complete a degree in business/economics, and work in the field for almost five years, he decided to leave it all behind and change industries. A short break, planned for a year based out of Berlin to take part in the WSET program, was hit by COVID. Well, bad luck—he had to stay another year in Nuremberg. But he used that year to broaden his wine knowledge—by drinking, among other things ;) He kept applying for hospitality jobs and got the chance to interview at Restaurant Horváth. And lo and behold—after starting as Chef de Rang, he was given the opportunity, with the trust of Jeannine and Sebastian Frank, to take over Janine Voltaire’s position as sommelier. Since then, he has been exploring and sharing the wines from the wild East. His wines are still aligned with Sebastian Frank’s idea of focusing on the former k.u.k. monarchy. Have a sip of wine with him at Restaurant Horvath Berlin and discover what’s happening beyond the familiar.

Aleksander Petrovic

Head Sommelier at Restaurant Schanz

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 skill of this still underrated wine region, because as they age, Mosel wines in particular 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 the virus. Once you're into this topic, there's 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 taste many different wine styles from this country. I fell in love with the bright acidity and the powerful 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 about the diversity of soils, but I found my way through many tastings and visits to the parcels. 

Oliver Adler

Host at EPARVin - Wine Shop & Bar

My first encounter with wine was after my apprenticeship at Restaurant im Wald & Schlosshotel Friedrichsruhe. I had to take care of a few guests on my own and we worked with a huge wine list that I had absolutely no idea about. But I wanted my service level to be much better than that. So I picked a few wines that I got to know and then started selling only that handful of wines. That wasn't the level either, but it was better than nothing. Every week I learned more about different wines and wine regions, and so I decided to take my first wine course. And that's where I got lost in the world of wine.A few years ago, I completed WSET Level 3 and the Certified Sommelier qualification from the Court of Master Sommeliers.Today I work as a sommelier at Waldhotel Sonnora in Dreis. I wanted to get to know the highest quality standards in terms of service, wine and food.In July 2025, I founded my own small wine business, EPARVin, in Öhringen, with a focus on character and absolute product quality.

David Gradzik

Sommelier at Bandol Sur Mer

I completed the IHK sommelier school in Berlin 4 years ago and at the same time finished the WSET Level 3 qualification. Since April 2023 I have been working as a sommelier at Restaurant Bandol Sur Mer (1 Michelin star). About 12 years ago I completed a classic apprenticeship as a hotel specialist and have always had a passion for food and drink. When I came to Berlin 6 years ago, at my first Berlin position (Restaurant Golvet) I became more and more interested in wine. At the last restaurant where I worked for 3 years, I started sommelier school and became junior sommelier at Restaurant Irma La Douce. There I learned a lot about the absolute classics of the wine world and of course was able to taste a lot as well. Despite the beauty of these classics, my focus today at Bandol Sur Mer is on smaller, lesser-known winemakers—but big names can also be found—so a good mix. Working close to nature with respect for the environment is important to me. This means that almost all the wines on my list come from winemakers who work biodynamically, but still make rather classic wines (practically no orange wines, etc.). The focus is on Germany and France with small excursions to Italy, Spain, and Austria. Wine pairings also play a major role for us, and I place great value on that. 

Alexander Seiser

Head Sommelier and Restaurant Manager at Restaurant Aend

Alexander is Head Sommelier and Restaurant Manager at the Michelin-starred restaurant Aend in Vienna. He has previously worked in several Michelin-starred restaurants, such as Bandol sur Mer in Berlin and the two-star restaurant Reinstoff in Berlin.

Florian Richter

Self-employed at Florian Fine Wine / Host at Vaux am Rhein

Born and raised in the late 1980s in Bavaria/Upper Palatinate, I have always been someone who pursues everything that interests me with passion right from the start, even though I am generally a very calm person. My personal curiosity for knowledge in general manifested itself during my training as a hotel specialist at Best Western Berghotel Rehlegg AG in Ramsau, specifically in the role of bartender for spirits, especially whisky.The different levels of maturation, textures, and flavors from just three ingredients, with an enormous diversity of nuances, fascinated me immensely. Trying other spirits and their combinations was like immersing myself in a varied world of enjoyment. Eventually, cheese joined as a versatile pairing partner to this ever-growing passion, and through these exquisite detours I ultimately discovered my love of wine. A playground of taste at the highest level—one that grows with every wine region, every terroir, every grape variety, and every vintage, and time and again offers new wines and thus a new density of flavor. As a communicator and therefore an interface between the winemaker, the finished wine, and the guest, as a sommelier I was entrusted with a wide range of hosting responsibilities. This allows me to immerse myself in my role every day: guiding people toward good taste, entertaining them, and giving them a little relaxation—perhaps even the chance to have a few daydreams.With my company Florian Fine Wine, I host tastings and offer exciting discoveries in the wine trade. Since June 2025, I have also been part of the Schloss Vaux team to take German sparkling wine to a new level. In addition, I focus intensively on sharing my knowledge with interested people—professionally and privately—constantly practicing continuous improvement, and by now also training others myself. Along the way, I feel fortunate for the kind and wonderful colleagues I have already met over the course of my career.

Julie Brink Færch

Owner of Dansk Sommelier Uddannelse

Julie Brink Fe6rch 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, one of the largest wine schools in the Nordics. Julie has selected 8 exciting wines from Bottle Hero, which she tastes through together with Esben Bjerre, while they talk about both the wines and the world of sommeliers. 8 bottles become 3 specially selected ones that tasted excellent on the day, and thus become a case that Julie and Esben together can recommend the most out of the 8.

Marlene Lund Larsen

Assistant Restaurant Manager & Head Sommelier, Ti Trin Ned

My path to wine began when I started my waiter apprenticeship a little over 14 years ago. I didn’t know anything and hadn’t really tasted that much back then, but as I began my school courses, my interest steadily grew. I was also lucky to have some skilled ‘trained’ (as it’s called) colleagues who were more than happy to share their knowledge. So the years went by and more and more was added… and over time I’ve found out what I think is most exciting about wine, namely: why does each individual wine taste the way it does? There are, in fact, many angles to dive into. And I have the opportunity to convey that to our guests at the workplace I have, as we both develop wine menus and 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, not to forget the good and skilled colleagues – who are probably the most important of all.

Pernille Malec

Sommelier at The Samuel

My path to wine began 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 really stoked when I worked at AOC, where there were two wine menus with weekly changes, so your knowledge grew every day. And 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 improve.I’ve been around quite a bit since AOC; I had the pleasure of spending six years at Henne Kirkeby Kro before heading to England to work with Sat Bains alongside a Master Sommelier, because I wanted to become more skilled and learn even more. Then I returned home to Copenhagen to The Samuel. I ended up here by chance when Jonathan posted an article saying he was going to open a new restaurant in Hellerup, and I was home from England anyway, so I thought I could easily help him during opening weekend. Cheeky as I was, I simply wrote to him: let me know if you need help. And thankfully, he did. Jonathan and I made an agreement back in 2015, when he ate at Henne, that one day we would work together—and that promise was kept in November 2020, when The Samuel opened its doors.

Valdemar Olin

Sommelier at Dragsholm Castle

I started as an apprentice at Skovshoved Hotel in 2012. Back then I simply wanted to be a good waiter, because I myself had benefited from the great hospitality I had experienced when dining out, and therefore I wanted/want to pass the same on to other guests. After some time as an apprentice, I began to take more and more interest in wine, especially because it was a big part of everyday life. So I started by learning how to drink wine first and foremost, but also to read and learn more about the bottles we had. Through a couple of restaurant managers—but especially Peter Fagerland—my interest in wine (and pairings) was particularly awakened. 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 and wanted to explore more. After Mash came Le Sommelier, where I worked with all kinds of wine from their fantastic wine list and therefore also got to taste a whole lot of different wines in every genre.Le Sommelier was sold, so I took a short stint back at Mash. In the meantime, my restaurant manager from Le Sommelier had become restaurant manager at Marchal and she wanted me over there, so I couldn’t say no—so I started at Marchal in 2018.