“Wine Should Inspire — Not Intimidate.”
A Conversation with Our Sommelier Fabian Kutsch
Fabian Kutsch recently completed his training as a sommelier — driven by genuine passion. During his part-time studies, he traveled to South Africa and visited numerous German wineries. He tasted, asked questions, deepened his knowledge — and developed his own distinctive signature along the way. Today, he is our wine ambassador, bringing enthusiasm for people, aromas, and unforgettable moments in the glass.
Fabian, you completed your sommelier training alongside your work — what led you to this decision, and what motivated you most?
Wine fascinated me right from the start of my hotel management training. The sommelier at the time would always let me taste wines during evening service. That’s how it all began — and from there, I started exploring the subject more and more in my free time as well.
How would you describe your wine philosophy — what matters most to you when selecting or recommending wines?
I think that nowadays it has become relatively easy to identify truly high-quality wines. If I enjoy a wine myself, I already think that’s fantastic. And if the winemaker is also a genuinely likeable person, then it’s perfect.
Our wine list now features more than 350 labels, including some impressive vintage depths. What makes it so special to you?
Exactly that. I’ve always been someone who enjoys sharing things with others. The moment I can recommend a mature wine to guests and they truly enjoy it makes me happy as well. There is simply something very special about drinking an aged wine — it feels like opening a time capsule.
During your training, you also spent time at a winery in South Africa. What did you take away from that experience — professionally as well as personally?
I learned an incredible amount. The climate there is, of course, completely different from Germany, and the wines tend to be more opulent in style. But above all, it was the people and the hospitality in that country that impressed me on a completely different level. I simply felt so comfortable there. It was such a joy working alongside so many different people during the harvest. I owe a great deal to Niels and Penny.
You've also spent a lot of time visiting German wineries. Is there one encounter or experience that has particularly stayed with you?
I visited Gut Hermannsberg in the Nahe region, and I found it incredibly fascinating to taste the different vineyard sites while actually standing in them. You begin to understand just how differently wines can taste, even when the vineyards are located right next to each other.
Many guests are still somewhat hesitant when it comes to wine. How do you help take away that fear — and create a relaxed approach to the wine list?
I think that hesitation has become much less common. More and more people are becoming curious about wine and are willing to explore it. It’s definitely a complex subject, but you don’t need to study it — you simply have to enjoy drinking it 😊 I’m always especially happy when guests aren’t entirely sure what they want to drink and are open to trying something new — because that’s usually how you discover the most exciting wines.
And finally, on a more personal note: which grape variety or wine is your current favourite — and why?
Oh God, I knew this question was coming. I don’t care what other people say, but I absolutely love Chardonnay and Pinot Noir. I know that sounds a bit boring, but I simply enjoy them so much. What can I say — the wines from Burgundy are just unbelievably good.
