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.
