'In the past, I had part-time jobs in pubs and nightclubs, where I worked behind the bar. I enjoyed it so much that I wanted to do "something in the hospitality industry." During internships at Michelin star establishments, I was captivated by the "wine virus" and participated in wine competitions. In 2008, I came second in the Netherlands at the Grand Prix Saint-Hubert Prestige, a blind tasting competition. There, I tasted a wine I didn't recognize, from Lebanon. I traveled there and started importing Lebanese wine myself.

I also visited Jordan and Syria. This is how my small-scale wine import business was established, exclusively with organic wines from the Middle East. Over the years, I have developed my scent and taste spectrum. I still smell everything, from a leather jacket to a ripe avocado, because if you don't know how something smells, you can't recognize it in wine either.

Through a friend who is a chef, I ended up at Hotel Arnhem, where I have been enjoying working for three and a half years. As a creative person, I am bursting with ideas, like evenings around game and wine. In my free time, I hunt in the Achterhoek, where I come from. With my great love Linda, whom I met at Van der Valk, I recently took a wonderful wine trip through Germany, one of my favorite wine countries. At home, we also often talk - over a good glass - about wine.

From a young age, I enjoyed being in the kitchen, and dining was always important in our family. During high school, I started as a host at Het Arresthuis. I originally wanted to study law, but I enjoyed the work so much that I decided to stay. At eighteen, I obtained my first WSET diploma, a basic wine course. As a maître-sommelier, I deal with much more than just wine. A sommelier is responsible for the overall atmosphere. The service, food, and wines here are of an incredibly high standard; it's fine dining in a cozy way, always with a personal touch.

I am a sommelier of feeling and enjoy taking guests along in the philosophy of the winemaker. Wine continues to fascinate; you can never know or taste everything. Every sommelier is curious and open to innovation.

Het Arresthuis is one of the smallest Van der Valk hotels, but with no fewer than 350 wines, we have the largest wine list. I have a clear signature: in my wine pairing, I only use European wines, with an occasional sake, a Japanese rice wine. I also do not serve wines with dessert, but always a cocktail. At home, I cook simply and enjoy a simple wine with a charcuterie board or mini pizzas with olives, arugula, and balsamic, accompanied by a luxurious Amarone wine. For me, it's about toasting with the people you're with; that's always the most beautiful moment.