I started as an apprentice at Skovshoved Hotel in 2012. Back then I simply wanted to be a good waiter, because I myself had benefited from the great hospitality I had experienced when dining out, and therefore I wanted/want to pass the same on to other guests.
After some time as an apprentice, I began to take more and more interest in wine, especially because it was a big part of everyday life. So I started by learning how to drink wine first and foremost, but also to read and learn more about the bottles we had. Through a couple of restaurant managers—but especially Peter Fagerland—my interest in wine (and pairings) was particularly awakened.
When I finished my apprenticeship, I moved on to Mash, because I knew they were really strong in American wine—something I hadn’t learned much about as an apprentice and wanted to explore more.
After Mash came Le Sommelier, where I worked with all kinds of wine from their fantastic wine list and therefore also got to taste a whole lot of different wines in every genre.
Le Sommelier was sold, so I took a short stint back at Mash. In the meantime, my restaurant manager from Le Sommelier had become restaurant manager at Marchal and she wanted me over there, so I couldn’t say no—so I started at Marchal in 2018.
