• Sebastian Bordthäuser
• Born 1972
• Studies in German and English Literature and Philosophy in Cologne
• Media Studies in Düsseldorf
• Study of the guitar in Cologne

• 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

• 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

• „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