I started working with and studying wine when I was 19 — four years ago. It came a bit out of the blue, as neither I nor my family have any background in wine or the gastronomic world.
It became my passion after coming across some of Jancis Robinson’s books in particular, as well as the sense of community that inevitably arises when we share a bottle of wine in good company. Things have moved quickly, but I’m also only just getting started, so what the future holds is hard to say.Since then, things have really taken off, and I now work as a sommelier at the two-Michelin-starred Restaurant AOC in Copenhagen, while focusing all my time on studying and training for future wine exams and sommelier competitions. I won silver at the Danish Sommelier Championship 2025 and won World’s Best Young Sommelier 2025 by the Chaîne des Rôtisseurs in Geneva, Switzerland.
