QUALIFICATIONS

  • Passed Exam with “Merit” at WSET’s Headquarter in Bermondsey.

  • Teaching WSET Level 1

  • Tutored by living wine legend Michael Schuster.

    Enriching the WSET’s quantitative spectrum with a sense of history, culture, and ingenuity

    Facing the French masters including mature and legendary vintages over three months. The course is so thoughtful and profound, I partially rejoined the following year. Highly recommend.

    Both joyful and full of merit - one of the rare instances where the rigor of science merges with the spirit of the arts.

    Michael Schuster - an artistic Socrates?

  • Led by Oliver Valverde, a radical “avant-guard aroma-artist” from Madrid. Advanced exploration of our olfactory system and reciprocal relationship with emotions.

    Significantly: cross-transferring insights to the application of wine aroma.

  • Powerfully refined methodology approaching the world of scents led by eccentric ‘Master Perfumer’ Roja Dove.

    In this context, my wine jargon felt rather crude at times … like confusing Burgundy’s 2014 with 2015 vintage.


  • In my capacity as Bar Manager at Sager + Wilde Hackney Road, we handed in the wine list to the ‘World of Fine Wine Awards’ in March 2019.

  • As the Protegée to Maître Agustí Peris, I feel honored to have contributed to the rise of Asador Etxebarri in the Top50s from 10 to 6 in 2017.

  • On behalf my team at Bubbledogs and Kitchen Table, we feel honored to have contributed along the genius of Chef James Knappett and Head Chef Tom Spenceley to regaining the second Michelin Star in 2019.

  • Modern Italian cuisine. “… [Lorenzo Cogo] is one of the most innovative and imaginative [chefs] in Italy” (Michelin, 2018).

    Fulfilling my life-goal: learning how to make pasta fresca fatto a mano, while loosing myself in Vicenza’s incredible historic and utter heavenly atmosphere, imbued by Andrea Palladio.

  • Alongside Chef Victor, the kitchen staff, the Basque Super-Ladies on the floor, and Maître Agustí Peris, we feel honored to have regained the Michelin Star in 2017.

  • We as a team were awared position 5 of the Top European Restaurants by the OAD in 2017

  • We as a team were awared position 68 of the Top European Restaurants by the OAD in 2019.

ACCOLADES

Renoir, Lunch, Wine, Wein, Project Sanddune, Perfume, Fragrances, Berlin, Max Tschudi, Being and Wine, Sein und Wein, Philosophy, Project Sanddune, Sand-dune,

Pierre Auguste Renoir, Le Déjeuner des Canotiers, 1881

Life shortly before Corona.