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.
