I’ve always had a thing for tasting. As a child I was the early indicator for starting fermentation in the apple must my grandfather produced. My family called me picky but I refused to drink it after around 20 hours after pressing as I could already taste the changing aromas and didn’t like the fizz it developped. Quite a few years have passed since then and today I am a huge fan of fermented musts and the fizz in particular.

I fell in love with french cuisine and wines in 2011, on a road trip through France, when the spark of enthusiasm turned into a flame being amongst the vines of Aloxe-Corton, Pommard and Chambolle, a few days later in Champagne. After culinary school at Institut Paul Bocuse in Lyon in 2012 – where my senses had been focussed even more onto quality and the art of tasting – I started changing my career sip by sip, following the wine education of the Wine & Spirit Education Trust (WSET).

Today I write professionally about wine, food and french culinary heritage, organize wine events, teach wine seminars and also guide wine lovers through Champagne and other wine regions. All while I am studying and tasting to achieve the Wine & Spirit Education Trust (WSET) Level 4 Diploma.



ongoing | Wine & Spirit Education Trust (WSET) Level 4 | Diploma in Wines & Spirits

2016 | BIVB Bureau Interprofessionnel des Vins de Bourgogne | Certificate “Terroir & Climats de Bourgogne”

2016 | Wine Scholar Guild | Champagne Master-Level Certificate with Highest Honors

2016 | BIVB Bureau Interprofessionnel des Vins de Bourgogne | Certificate “Dégustation & Harmonies Culinaires”

2013 | Wine & Spirit Education Trust (WSET) Level 3 | Advanced Certificate with Distinction

2013 | Wine & Spirit Education Trust (WSET) Level 2 | Intermediate Certificate with Distinction

2012 | Institut Paul Bocuse, Lyon | Culinary Training “Culture & Cuisine”