Born and raised in Wachau/Austria, Culinary school in Krems/Austria
Had the first sip of GV when was very little
Always worked in great wine oriented fine dining restaurants in Austria ( Gastauhaus Schwarz, Joerg
Woerther, Burg Vital Hotel in Oberlech as Maitre d’ and Head Sommelier)
Moved to NYC in 2011, started as an intern at Le Bernardin, working hand and hand with Aldo Sohm,
got promoted to Chef Sommelier this year.
Diplom Sommelier examination in Austira many moons ago. Passed Avanced exam of the Court of
Master Sommelier in 2017.
Huge fan of all kinds of wines, Champagne, Riesling, Burgundy, Spain and of course Austria