Born in Cologne Butter, raised in the beautiful Moselle wine region. There is a small winery there that I’m related to. I helped out a lot at the winery and in the vineyards. Trained as a hotel specialist - I began to take more interest in wine and the combination with food. I initially worked at reception, but I knew I saw myself more in service with wine. Start of sommelier training in 2020 - working in a 3-star Michelin restaurant - assistant sommelier position. After that I had the opportunity to work as head sommelier in a 1-star Michelin restaurant. I am young in this business and wanted to learn more. I decided to work as part of a team as a sommelier in a 2-star Michelin restaurant - Ösch Noir - to this day. I always believe that if you are the biggest fish in your pond, you have to jump into a bigger pond to start over as a tadpole.
