As a Wine Specialist for Meyers, I played a pivotal role in shaping the wine identity for Brasserie Post. My tenure involved managing a myriad of responsibilities.- Successfully managed relationships with over 100 wine suppliers, negotiating favourable terms and ensuring a steady supply of high-quality wines.- Maintained a keen understanding of customer preferences and market trends, consistently updating the wine selection to align with evolving tastes and preferences.- Proactively… Show more As a Wine Specialist for Meyers, I played a pivotal role in shaping the wine identity for Brasserie Post. My tenure involved managing a myriad of responsibilities.- Successfully managed relationships with over 100 wine suppliers, negotiating favourable terms and ensuring a steady supply of high-quality wines.- Maintained a keen understanding of customer preferences and market trends, consistently updating the wine selection to align with evolving tastes and preferences.- Proactively scouted and introduced wines from new and undiscovered wineries not previously imported in Denmark.- Established strategic partnerships with local importers, streamlining the procurement process and ensuring a diverse and unique wine portfolio for our restaurants.- Played a key role in the budget forecasting process, meticulously managing the wine budget to optimize cost-effectiveness without compromising quality.- Implemented cost control measures, identifying opportunities for savings and maintaining financial efficiency within the wine program. Show less

As the main responsible for this Start-up, I designed the wine bar's food offer and wine selection.
I selected all the suppliers, both food and wine related.
Provided all the supplies, tools and materials needed to the staff.
I implemented a procedure for serving food in a space designed for something other than that in the first place.
I trained the staff with wine lessons and floor management practices. Delivering a standard of hosting adequate to our **** boutique Hotel.
I managed a stock of 1M dkk worth and monitored several KPI and service standards.
I managed the Wine bar's SoMe, adding value to the brand and monitoring engagement planning and creating 2 posts a week and several stories.
I edited our menu using Adobe Indesign and/or Illustrator.
I planned different kinds of Events, from the booking of a different vinyl collector/dj every week to tasting with winemakers or distribution (b2b) and special dinners.

Worked at a very fast pace and sold a higher amount of Wine menu for guest.Took care of our orders, budget and wine cellar.Relationship with our suppliers, negotiating better conditions.Trained our staff on wine basics and wine service.Wrote notes and kept updated our Wordpress with catching and engaging wine descriptions.Took care of the organization of the cellar and stock-taking.Updated our wine pairing menu according to our menu changes together with the Chef.

Unfortunately, the pandemic has made my work at Iluka a bit intermittent, in phases. In consecutive months I was responsible for wine selection and non-alcoholic pairing. We managed the floor in two and achieved excellent results, with one of the excellent reviews and mentions being in POLITIKEN praising our wine pairing.

One of the most comprehensive countryside and cellar experiences ever, a young team and a huge responsibility on their shoulders. Co-operating and co-ordinating a large group of volunteers and bringing home such a result, achieving some of the winery's own records, was one of the most formative experiences of my life.

I carried out, independently, a selection of one hundred natural wine labels, scouting out the winemakers and drawing up the technical specifications in terms of SEO, for the most important Italian e-commerce.

Entrepreneurial venture in my home town, which ended peacefully due to a difference of opinion with the other partners. The restaurant is still going strong.

A very stimulating experience, participating in the start-up of a small bistro with 20 covers, cocktail menu, selection of natural wines and informal but attentive service.

I was an apprentice winemaker throughout the fermentation period in Ognostro's first year in his Milan cellar.

There's so much to tell, the eight months I spent at Socialist were the most I've ever grown in the world of wine, I started dealing with suppliers, I managed staff, I was in charge of presenting budgets and projections, as well as events... I met hundreds of winemakers and suppliers and the relationships continue to this day.

A brief period - unfortunately ended due to personal problems - in one of the most interesting kitchens in Milan, that of Procidan Marco Ambrosino. Fish cuisine mainly, with inspiration from the new northern cuisine.

Floor manager & raw wine program manager

assistant restaurant manager

In charge of homemade and fermentations