In August 2017, Stefan became a Master Sommelier, making him one of only 239 individuals (at the time) in the world to hold such a prestigious accolade.
Stefan has a passion for wine training and education as he is a firm believer of knowledge sharing, and the best wines are to be shared.
Since Stefan has become a MS, he has been an active member of the Court of Master Sommeliers Europe, assisting the court with courses and exams across all levels from Introductory to Master.
Over the years, Stefan has been a judge at various wine competitions, putting his expertise to practice with a customer-centric approach in search for the best and most appropriate rating for the wines.
Some of the competitions range from the more international ones such as Decanter World Wine Award, IWSC-International Wine & Spirit Competition, to boutique ones like 50 Great Greek Wines and Thessaloniki Wine Competition.
Since 2015, Stefan is a Krug Ambassade, a unique and prestigious network of Krug lovers that reflect the spirit of the house of Krug.
Telling the story, experiencing the rich history of this house and spreading the joy and generosity of this Champagne is part of Stefan’s mission.
The Fat Duck, Bray
In 2010, Stefan joined Heston Blumenthal’s flagship restaurant – The Fat Duck in Bray, as a sommelier and spent 3 years at the world-renowned three Michelin star restaurant.
During his time at The Fat Duck, he achieved his Advanced Sommelier and was also crowned as the winner of Sud de France Competition in 2011.
Back to the roots…
Austrian born, Stefan grew up just a stone’s throw away from the beautiful wine region of Wachau and has always had an interest in wine since a young age. After his education in hospitality school Tourismusschule Bad Hofgastein in Salzburg, he started his career in some of the finest gastronomy institutions in Austria, including the two Michelin star restaurant Steirereck in Vienna and Restaurant & Hotel Obauer in Salzburg. Whilst working at Steirereck, Stefan qualified as a Cheese Sommelier and looked after over 120 cheese selections at The Meierei.
In 2008, Stefan embarked on a new chapter in England and started working at Le Manoir aux Quat’Saisons, a two Michelin star restaurant in Oxfordshire, for a couple of years before joining The Fat Duck.