With his early passion for hosting, Erik progressed into becoming a cosmopolitan restaurant manager, now marking nearly 20 years in the world of food and beverage, strong competence in etiquette, serving, and storing wines.
He had the chance to witness excellent sommelier mentorship throughout his career, understanding the love and value of this fantastic product. He believes that good relationships are made through good wine, and it is an essential part of the restaurant business. He believes that learning about wines is an endless experience and keeps enriching himself with knowledge.
Professor of fine dining service, wine and beverage, mixology, events, and culinary trends, Erik specialises in the F&B field, having honed his fine dining skills in luxury properties in Southeast Asia and Europe.