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.
