Lukas Wiegman
Business Owner at NOTK - Gegrond Wijnadvies- Claim this Profile
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Engels Professional working proficiency
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Spaans Limited working proficiency
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Dutch Native or bilingual proficiency
Topline Score
Bio
Credentials
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Business English Certificate
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Experience
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NOTK - Gegrond Wijnadvies
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Netherlands
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Hospitality
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1 - 100 Employee
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Business Owner
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Nov 2021 - Present
Het leven is te kort om geen goede wijn te drinken. Vinden wij. Alleen al om deze reden hebben wij NOTK (enoˈtɛka) opgericht. Spreek NOTK letter voor letter uit en je weet waarvoor wij staan. Een Enoteca is immers de plek bij uitstek voor goede wijn. NOTK biedt exclusieve wijnen via eigen import, een leerplek voor ieder die meer over dit product wilt weten & een Wine Bar & Kitchen, waar je kunt genieten van de beste wijn-spijs combinaties! Het leven is te kort om geen goede wijn te drinken. Vinden wij. Alleen al om deze reden hebben wij NOTK (enoˈtɛka) opgericht. Spreek NOTK letter voor letter uit en je weet waarvoor wij staan. Een Enoteca is immers de plek bij uitstek voor goede wijn. NOTK biedt exclusieve wijnen via eigen import, een leerplek voor ieder die meer over dit product wilt weten & een Wine Bar & Kitchen, waar je kunt genieten van de beste wijn-spijs combinaties!
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Lukas Wineman
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Rotterdam, South Holland, Netherlands
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Owner
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Jun 2020 - Jun 2022
Freelance Sommelier | Winetastings & Masterclasses | Hospitality Training & Consultancy Freelance Sommelier | Winetastings & Masterclasses | Hospitality Training & Consultancy
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Attica
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Melbourne, Australia
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Sommelier
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Nov 2019 - Jun 2020
Worked with the most beautiful product in the world, WINE at Attica (awarded with three hats & the number 1 restaurant in Australia, (Gourmet Traveller 2019)). Mentored by the awarded sommelier Jane Lopes Worked with the most beautiful product in the world, WINE at Attica (awarded with three hats & the number 1 restaurant in Australia, (Gourmet Traveller 2019)). Mentored by the awarded sommelier Jane Lopes
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Dinner by Heston Blumenthal
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Melbourne, Australia
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junior sommelier
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May 2019 - Nov 2019
Great learning experience at one of the top restaurants in Melbourne, offering a renowned wine program (+- 1400 reference wine list) managed by one of the best sommeliers & mentors; Loic Avril Great learning experience at one of the top restaurants in Melbourne, offering a renowned wine program (+- 1400 reference wine list) managed by one of the best sommeliers & mentors; Loic Avril
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De Toren Private Cellar
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South Africa
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Beverage Manufacturing
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1 - 100 Employee
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Internship
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Feb 2019 - May 2019
2019 Vintage harvesting Internship, where I was also assisting the winemaking team in the making of the highly appraised Fusion V, Z & exclusive Black Lion and Book 17 wines. 2019 Vintage harvesting Internship, where I was also assisting the winemaking team in the making of the highly appraised Fusion V, Z & exclusive Black Lion and Book 17 wines.
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François Geurds Group
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Netherlands
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Hospitality
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1 - 100 Employee
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Sommelier
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Nov 2017 - Feb 2019
Working with one of the most renowned chef in The Netherlands, François Geurds. My daily job is to pair the most beautiful wines to his magnificent dishes, exceeding the expectations of our guests while teaching them something about this beautiful product. Working with one of the most renowned chef in The Netherlands, François Geurds. My daily job is to pair the most beautiful wines to his magnificent dishes, exceeding the expectations of our guests while teaching them something about this beautiful product.
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Intern
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Aug 2017 - Oct 2017
A valuable learning experience during the most important months of the year in winemaking. My work entailed: - Botteling & labeling - Prep work in the vineyards/domaine for harvesting - Manual harvesting (11 hectares, mainly Chenin Blanc & Menu Pineau / Cab Franc & Grolleau - Cellar work ( all the processes involved in wine making) A valuable learning experience during the most important months of the year in winemaking. My work entailed: - Botteling & labeling - Prep work in the vineyards/domaine for harvesting - Manual harvesting (11 hectares, mainly Chenin Blanc & Menu Pineau / Cab Franc & Grolleau - Cellar work ( all the processes involved in wine making)
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qb hospitality
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Netherlands
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Professional Training and Coaching
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1 - 100 Employee
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Business Operations Manager
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Jan 2016 - Apr 2017
My job specific tasks & responsibilities revolved around:- Recruiting, guiding and coaching a group of four interns with their job specific- & research projects- Managing our client projects: Mystery Visits, Customer Engagement, Blended learning projects- Development of current and potential business propositions (focused on L&D)- Trainer in both 'hospitality' related subjects and 'management & leadership'
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Training & Development Coordinator
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Jul 2015 - Jan 2016
During my time as 'T&D Coordinator' I was responsible for developing a learning philosophy for qb's Hospitality Academy; an on- and offline training academy for the employees of our clients, with the goal to engage and activate them to demonstrate more hospitable behaviors & product knowledge. Furthermore I was responsible for recruiting, training and guiding new interns & Mystery Guest at the company.
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Graduate Management Trainee
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Feb 2015 - Jul 2015
Qb hospitality defines itself as a ‘Serving Service’ company, providing an extensive offer of services, specializing in the areas of HR consultancy, mystery shopping and training. Whereas the company started out with Mystery Shopping as core business, it has diversified and extended its services by means of online e-learning platforms over the years.As a management trainee at qb hospitality, I was partially responsible for the Happiness Academy; an online e-learning platform which is established in collaboration with Coca Cola Enterprise to realize increased quality of service in Fastservice and Hospitality locations in The Netherlands. The main objective here was to increase online activity among clients of Coca Cola Enterprise in using the Happiness Academy. Furthermore I have performed research on possibilities to redevelop one of their e-learning programs. My main focus of research lied in didactical principles and the possibility of generic modules, serving every client, regardless the type of business. Show less
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Hotelschool The Hague
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Netherlands
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Hospitality
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300 - 400 Employee
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Graduate Student
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2011 - 2015
I have recently graduated from Hotelschool The Hague, obtaining my B.B.A.! WIth courses such as Strategy Development, Managing Change and Business Model Innovation, I have developed skills that will help me with my goal of becoming a inspiring and succesful manager in the area of 'human resource' or 'training and development' consultancy. I have recently graduated from Hotelschool The Hague, obtaining my B.B.A.! WIth courses such as Strategy Development, Managing Change and Business Model Innovation, I have developed skills that will help me with my goal of becoming a inspiring and succesful manager in the area of 'human resource' or 'training and development' consultancy.
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Hilton
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United States
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Hospitality
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700 & Above Employee
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Trainee F&B supervisor
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Jul 2012 - Feb 2013
As part of obtaining my bachelor, I performed a practical placement for eight months abroad. Started off as a waiter during the breakfast and lunch/afternoon tea at the Grand Salon Restaurant in the Waldorf Hilton Hotel in London. After two months I got the opportunity to become a trainee supervisor, due to my performance, my persistence and my drive to learn. Delegating a team of 16 people, I was responsible for making employee schedules, forecasting, reservations, dealing with complaints and supervising breakfast, lunch and afternoon service together with two supervisors and my manager. During my time there, we managed to achieve a number one ranking in Breakfast Satisfaction and Loyalty Scores amongst all Hilton Hotels in London. Show less
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Education
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2011 - 2015
Hotelschool The Hague
Bachelor of Business Administration (B.B.A.) -
2004 - 2011
Stedelijk Gymnasium Schiedam
VWO Gymnasium (University Entrance Level), Economie & Maatschappij
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