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.
