How did you get here?
I joined The World 15 years ago, after working as a waitress at a fine-dining restaurant in Germany. Coming from eastern Europe, which was still emerging after the fall of the Iron Curtain, I had never encountered the profession of a sommelier before. It was love at first sight.
What’s the best thing about your work?
Visiting places, exploring terroirs, meeting the dedicated individuals behind each wine, and unravelling the stories behind their creation.
What’s the most common misconception about what you do?
When I embarked on my career 25 years ago, there was a prevailing assumption that the perfect sommelier had to be male, sport a French accent, carry an air of intimidation with a tastevin around their neck, and push expensive wines onto customers. Fortunately, those days are long gone.
What’s your greatest achievement?
This story is from the January 2024 edition of Decanter.
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This story is from the January 2024 edition of Decanter.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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