She completed her training as a restaurant specialist at Nelson Müller’s Michelin-starred restaurant Schote in Rüttenscheid, where she worked as a Commis de Rang. At the same time, she began her additional training as a sommelier. “It was the internationally renowned sommelier Justin Leone who introduced me to wine,” says Nadine Behrmann, referring to his experience at establishments such as Tantris in Munich. Today, she is able to put that knowledge to perfect use at Restaurant 1831.
The job posting for her current position, she recalls, “jumped out” at her. “Not only did my wish to work in fine dining again come true — I’ve also found the best team imaginable here.” She describes the collaboration with head chef Dominik Schab and his kitchen team as outstanding, while service is supported by another colleague. “We taste new menus together as a team, and once a week Dominik Schab and I meet to discuss guest feedback and plan the week ahead. In addition, we check in briefly every day before service begins.”
Nadine Behrmann glances at her watch — she has to return to the restaurant shortly. One last question: what are your favorite wines? Her answer comes without hesitation: “In general, I’m a big fan of African wines. My personal favorites, however, are the Terra Matter from the Soalheiro winery in Portugal — the first wine I consciously enjoyed — and a white Bordeaux from Château Smith Haut Lafitte. I have a bottle of the 2017 vintage chilling in my fridge. Now all that’s missing is the occasion.” With a smile, Nadine Behrmann gets up and heads back — at a brisk pace. After all, the guests are waiting.
