Marc Almert, 26, was born in Cologne and has worked in various top German hotels (Hotel Vier Jahreszeiten Hamburg, Nassauer Hof Wiesbaden, Excelsior Hotel Ernst).
Torsten Junker, born on the Moselle, has been head sommelier at the renowned Hamburg hotel Louis C. Jacob on Elbchaussee since January 2015. Previously, he worked as a sommelier in the restaurant "die Bank" in Hamburg's city centre, during which time he completed his training at the German Wine and Sommelier School in Hamburg.
In parallel, he took the Advanced Examination at the Court of Master Sommeliers and, amongst others, won the titles "Jeune Sommelier d' Allemagne 2015","Gaggenau Sommelier Awards 2016" and "South Africa Sommelier World Cup 2016".
Since January 2017, he has been working at Baur au Lac, the family run luxury hotel founded in 1844 on Lake Zurich with 119 rooms. There, he works primarily in the gourmet restaurant Pavillon (1 Michelin star, 18 Gault Millau points) and cultivates the wine offer of the entire hotel in cooperation with the sister company Baur au Lac Vins.
In 2014, he won the Chaîne de Rôtisseurs sommelier competition and became the best young sommelier in Germany. One year later, he won the Trophy of the German Sommelier Union with the title of Germany's best sommelier. In 2017, he represented Germany at the European Championship of Sommeliers in Vienna.
The wine list in Jacobs Restaurant currently comprises around 1,300 positions and focuses on German Riesling and French wine, preferably from Bordeaux.
Viktoria Kniely comes from tranquil Styria and grew up protected at her parents' winery. The subject of wine and food was, so to speak, predestined.
Having grown up on the island of Rügen, Silvio Nitzsche discovered his love for wine more than 20 years ago after his training as a hotel specialist. No less than wine, he likes and cultivates the evening-enriching fascination that can be elicited from guests with wine and the communication thereof
At the age of five, she was allowed to help her mum with the first guests in her "Burschenschank". In order to develop her local skills, she attended the Bad Gleichenberg Tourism School - the training there lasts five years and is one of the most comprehensive in Austria. She then went on to work in top gastronomy in Switzerland and Austria - including at Almhof Schneider. In order to escape from the mountain region, it had to be a summer in Spain.In Berlin, she was immediately engaged by Hugos and came across an employer who recognised her talent and kept on challenging her. Here she also met Michael Kohle, her current boss and owner of the Herz & Niere Restaurant, who quickly recognised her sensory skills for the subject of wine as well as her joy in dealing with guests and took her to his side. Since 2014, she has been the restaurant manager in Herz & Niere and has helped to open the restaurant. Viktoria has also been an active member of the Sommelier Union Germany for over a year as well as a member of the Sommelier College, a support programme for young committed sommeliers.
Through his various stations in the service of wine in many one - two and three-star restaurants in Germany, Europe and America, he found his temporary climax after the turn of the millennium in Restaurant "Dieter Müller", one of the most extraordinarily successful people in the industry. Afterwards, he managed the wholesale company "Kierdorfwein" for two years in order to find his complete fulfilment, his own wine bar, the Weinkulturbar in Dresden. A place where wine and wine bar have been redefined; and this is still being done on a daily basis.
After getting a master’s degree in cultural history from the Royal College of Art in London in 1986 Stuart Pigott realized that the only way he could earn a living was to write about wine.
Owner of the wine and inn "Zur Krone" in Großheubach /Churfranken. A country inn which appeals to its guests with an international but above all also a Franconian wine selection. Of course, her husband's often awarded cuisine may also not be missing. As the manager, she organises everything in the restaurant and is mainly responsible for wine buying and selling.
He has lived in Germany for almost 30 years and although his name is most closely associated with the wines of the Rhine and Mosel he has undertaken in-depth research in regions as widely contrasting as the Médoc in Bordeaux, Hua Hin in Thailand and Northern Michigan in the USA. In 2008-09 Pigott was a guest student at the famous Geisenheim wine school in Germany and combines the scientific approach he learned there with hardcore gonzo journalism inspired by the works of Hunter S. Thompson. He is a contributing editor to www.JamesSuckling.com, the wine columnist of the Sunday edition of the Frankfurter Allgemeine Zeitung (Germany’s equivalent of the New York Times) and has his own blog, www.stuartpigott.com.
She enjoys it the most when her guests are accommodated in the cosy, newly renovated rooms, because then most of them will drink one or two glasses more...
In 2011, Ms. Restel completed her training as a sommelier at the Chamber of Industry and Commerce (IHK) Koblenz. Since 2017, she has been a member of the advisory board of the Sommelier Union Germany.
Manu Rosier, the 36-year-old Frenchman from Beaujolais, is a real globetrotter: Born in France, grew up in Africa, just under 10 years in New Zealand and in between work & travel stations almost all over the world.
With its "provocative and innovative" concept, Weinbar Rutz (2 Michelin stars, 18 points Gault Millau) has made a name for itself in Berlin. Since its foundation in 2001, it has developed into a true institution.
These experiences give the sommelier his roots for his very special approach to the subject of WINE. He is very passionate about the topics of wine, nature, food and drink, as well as travelling and exploring new countries. In the meantime, however, he has arrived in Berlin with stops at Cordobar, Katz Orange & Panama and Weinbar Schwein. The capital city can still expect a lot from this ambitious newcomer - his extraordinary pairing approaches have meanwhile become known beyond the city limits.
The wine list is like a bible of enjoyment, a lot of history that is shaped by different characters. For almost four years now, the 27-year-old Alexander Seiser has been accompanying Weinbar Rutz, since August 2016 as head sommelier. The wine cellar contains 700 wines, more than half of which are dedicated to German Riesling. Collaboration with small and selected wineries is just as important to Seiser as dealing with topics such as: "What is going on in the vineyard?" "What is going on in the cellar?" or "Who is involved in wine production and who puts all his heart and soul into it?" Seiser is also extremely devoted to the close relationship with guests and giving personal advice. His credo: The restaurant and the wine bar are runways for connoisseurs and those who want to become one.
Paula Redes Sidore
Paula Redes Sidore first fell hard down the Riesling rabbit hole shortly after arriving in Berlin, Germany in 2002 with a freshly minted Master's Degree in Creative Writing from George Mason University, a five-week-old baby and, like so many Americans, no knowledge of German wine.
Gastronomic career changer, passionate sommelier. The way to gastronomy may not have been planned, but gastronomy has become his absolute passion and calling.
She went on to receive her Sommelier certification through both the IHK (Koblenz) and the Court of Masters (London). Marrying words and wine, she launchedwww.weinstory.de, a translation agency dedicated to improving the international presence of German winemakers and the German wine industry. Her articles have appeared in Jancis Robinson’s Purple Pages, Der Feinschmecker and numerous online trade publications. After 14 years in the big city, she recently moved to Bonn to be closer to the woods, the winegrowers and the vineyards.
Like so many others, he also tried "just like that" his hand at gastronomy through his student job and quickly realised that wine and hospitality can become his profession with the right inspiration. He has consistently pursued the goal of becoming a sommelier and managed to do so by the end of 2014. In 2015, the change from Switzerland to Dresden to bean&beluga followed. To live out the vinophile spirit and to be a host - this has been the focus of attention ever since. Quickly "only wine" was not enough for him, the 400-position wine list of bean&beluga contains high-quality sake as well as alcohol-free manufacture products, sometimes even a craft beer or tea is served.
Even before graduating as a sommelier (WSET), the training as TeaMaster Silver (Ronnefeldt) was on the agenda. The logical step in the summer of 2016 was to specialise in sake, also with the recognised WSET. Nevertheless, wine has remained his primary passion: "Wine alone is not enough for me, but I can always drink Champagne".
Nils Lackner is founder and owner of Sommelier & Wine Communications and Concept Riesling as well as an internationally booked lecturer for master classes and tastings of wine and champagne. His specialty subjects include Champagne, Riesling and progressive ways to deal with wine. Nils has a reputation for hosting out of the box presentations with a radical approach to focus on the fun side of wine.
This has led to various appearances on TV, Internet and Radio Shows. Both his companies operate internationally. Sommelier & Wine Communications organizes events, tastings and workshops around Wine & Champagne around the world, while Concept Riesling is considered one the top innovative wine dealers.