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.
