,,Always on the lookout for the perfect drink – there is no standstill.''
Personal Details
- Sebastian Bordthäuser
- Born 1972
- Studies in German and English Literature and Philosophy in Cologne
- Media Studies in Düsseldorf
- Study of the guitar in Cologne
Favourite Subjects / Main Focus
- The organoleptic experience
- Bar culture
- Sherry, Port, Madeira
- History of the culinary art
- Spirits, sake, juice, herbs and spices
- France: Bordeaux, Burgundy, Loire – certified BDX instructor
- Food and wine pairing
- Vegetables and wine
- Casino Vinophil for wine and beer
- Bordthäuser’s Bordeaux Bootcamp – as developer and Certified Drill Instructor
Moderation languages: German, English
Career Milestones
- Bartender training with bartending master J-M. Ehms
- Börsen Restaurant Cologne (* Michelin)
- Restaurant Tapabo (16 points Gault Millau)
- Restaurant Barrique, Cologne, Restaurant Manager and wine concept
- Six months Shanghai as travelling and writing author
- Monkey’s West, Restaurant Manager and Sommelier
- Head Sommelier Steinheuers Restaurant „Zur alten Post“, Bad Neuenahr (19 points Gault Millau, ** Michelin)
- Since August 2014 freelancing sommelier, journalist and author
- Author for Effilee, BEEF, Welt Am Sonntag, Feinschmecker, Weinwisser
Highlights
- „Wein & Gemüse“ (“Wine & Vegetables”), published by Fackelträger Verlag in 2017 (book written in cooperation with Manuela Rüther)
- “Die Philosophie des Kochens” (“The Philosophy of Cooking”): compilation published by Mairisch Verlag in March 2018
- Ambassador South Tyrolean Wines 2015-2018
- Bertelsmann Sommelier of the Year 2014
- Nominated Best Sommelier 2013 by Rolling Pin
- Best Sherry List 2013
- Falstaff Sommelier of the Year 2012
- Best Spanish List, Germany 2011
- Best Wine List of Germany GM 2010
- Among the Best Wine Lists of Germany 2008
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