Lukas Wiegman, co-founder of Rotterdam's NOTK and Best Sommelier of the Netherlands 2024-25, has spent his career making exceptional wine accessible. With experience at Melbourne's Attica and Dinner by Heston Blumenthal, he's built a philosophy around hospitality over intimidation – believing great wine belongs on the table, not in the cellar. At NOTK, he and partner Thomas Traa source top bottles at honest prices, placing them back where they belong: in restaurants, shared over food and conversation.

What first sparked your passion for wine and what inspired the creation of NOTK?

"My interest in wine didn't start with labels or prestige, but with hospitality. It wasn't even so much the exploration of the complex taste of wine at first. I was far more fascinated by how wine could change the dynamic at a table: slow people down, open conversations, create connection. Over time, wine became the perfect intersection for me between craftsmanship, culture, and service."

"NOTK was also born out of a growing frustration. Wine has taken a massive flight over the past years. Many of the most exciting and historically important wines have become unattainable for a large group of people, and too often they end up being collected rather than consumed. We strongly believe that great wine should be drunk again."

"At NOTK, we try to work as fairly and transparently as possible, sourcing top wines at realistic, honest prices and placing them back where they belong: on the table, in restaurants, shared with food and people. Bridging that gap between exceptional bottles and real-world hospitality is what ultimately led to the creation of NOTK."

You've worked in respected restaurants in the Netherlands and abroad. Which mentors or experiences most shaped your philosophy on wine, service, and team development?

"I had already gained solid experience in the Netherlands, but it was in Melbourne that I truly began to see wine and restaurants as a long-term profession. The level of focus and ambition there was on another level. World-class teams had been built, and what struck me most was that this mindset wasn't limited to sommeliers or management. Everyone in the organization was fired up and deeply committed. That collective drive was incredibly inspiring to be part of."

"Two people who had a lasting impact on me during that period were Loïc Avril and Jane Lopes."

"Loïc Avril, then Wine Director at Dinner by Heston Melbourne, was an intensely driven leader who pushed the team to improve constantly. He created a competitive but supportive environment where everyone genuinely wanted to go through fire for him. What stood out was that his focus wasn't always on technical wine knowledge; he was exceptional in hospitality and leadership. His philosophy was simple but demanding: 'Every day, I want to be a little bit better than yesterday.' He lived by it and expected the same from the team, and that mindset still influences me today."

"Jane Lopes, Wine Director at Attica, represented a very different yet equally formative influence. She was reserved, thoughtful, and never performative, but her wine knowledge was incredibly deep and precise. When I would get excited about very specific appellations or obscure grape varieties, she would always ground the conversation: Do you know a producer? Have you tasted it? Working with her refined my tasting skills and taught me to anchor curiosity in experience. Learning from her was a real privilege."

"Another huge influence was Ben Shewry, chef and owner of Attica. He built a truly world-class restaurant with a company culture that was unlike anything I had experienced before. Everyone was heard, egos were left at the door, and the focus was entirely on building the team together. That environment was deeply gratifying and genuinely touching. It's something I still think back on often and try to reflect in how I work with teams today."

NOTK has become known for its accessible, practical wine training for hospitality teams. How do you approach teaching wine in a way that builds confidence, not intimidation, for staff?

"I always start from the floor, not from theory. If a piece of information can't be used during service, it doesn't add value. Wine training should make people more relaxed and confident at the table, not more nervous."

"We taste a lot, and we do it together. Not just front of house, but also chefs. Tasting builds a shared language and breaks down barriers between teams. It also helps people trust their own senses, which is where confidence really starts."

"A big focus for me is building confidence at the table. That can start very small: how you introduce a wine, how you read a guest, when you stop talking. Wine conversation should never be technical unless a guest asks for it or clearly wants that level of depth. Otherwise, it gets in the way of the experience."

"I often say we're more focused on being good hosts than being sommeliers. When staff feel comfortable, present, and genuinely engaged, wine becomes a natural part of hospitality rather than something intimidating. That's when guests feel at ease and the experience really works."

Many consumers want more variety and better quality wines by-the-glass, but restaurants struggle operationally. How do you advise venues to build a BTG list that is both exciting and commercially strong?

"Storage, turnover, team skill, and guest profile matter far more than trends. A great by-the-glass list doesn't need to be large; it needs to be intentional and workable on the floor."

"I advise venues to think in clear roles within the list: a safe and reassuring choice, a discovery wine, and a premium option. That structure gives guests confidence while still allowing for exploration. Technology like Coravin has really changed the game here, making it possible to offer a far more diverse and exciting BTG selection and enabling multiple discoveries within a single visit, without compromising quality or control."

"Just as important is the enthusiasm of the people selling the wines. If the team isn't genuinely excited about what's on the list, guests will feel that immediately. Finding the right balance between what guests want and what excites the team is crucial. When staff believe in the wines and enjoy talking about them, selling becomes natural, not forced, and the list performs both experientially and commercially."

Outside of NOTK, where do you personally enjoy drinking wine by-the-glass in the Netherlands, and what makes those venues stand out?

"I'm drawn to places that combine personality with consistency. Venues where the list feels alive, not frozen in time, and where staff genuinely drinks the wines they sell."

"A few places that really capture that spirit are run by people I know well and deeply respect. Broederenklooster is a great example. Chef Niels Dooijenweert is a serious wine lover himself, and that passion is clearly reflected in the depth and energy of the list. In Maastricht, Onglet by Levy Smit stands out for the same reason. Levy is incredibly passionate about wine and has curated a list that is both serious and playful at the same time, which makes it a joy to drink from."

"In Rotterdam, Matroos & het Meisje has one of the most exciting lists around, with many real gems at very fair prices. Taco, the owner, is a good friend and constantly sourcing new wines, which keeps the list fresh and relevant."

"And if you want to take it to the next level, De Librije has an outstanding wine list. For a three-star restaurant it's remarkably generous and what Sem likes to call 'an allocation wine list'; all the gems are on there. Truly impressive!"

"As a final tip, Koetshuis in Bennekom, the restaurant of Danny Lohr, is well worth a visit. I had dinner there last year and was genuinely impressed. The list is thoughtful, balanced, and the ultimate tip for Burgundy lovers."

As guests drink less but better, and staff shortages continue, how do you see the role of the sommelier evolving – and what skills do wine teams need most today?

"For me, this evolution brings us back to the essence of hospitality. Even if we are sommeliers, being a good host and a hospitable restaurant professional is paramount. Wine knowledge alone is no longer enough, and in many cases, it's not even the most important factor in delivering a great experience."

"Teams today need to be dynamic and open-minded, able to read the room and adapt to different types of guests and moments. The focus should always be on creating the best possible experience for the guest, and wine is not always the key to that. Sometimes it's about timing, sometimes about listening, sometimes about knowing when to step back."

"What truly makes the difference is service, attitude, kindness, and the uniqueness each person brings to the table. When guests drink less but better, they value authenticity and connection even more. The modern sommelier is therefore less a specialist on an island, and more an integrated part of the hospitality team: present, generous, and focused on the guest rather than on themselves."

If you could share a glass of wine with anyone, living or not, who would it be – and what would you pour?

"I actually find this a very tough question. There are so many people I admire for different reasons. But if I had to choose, my dream would be to share a bottle with someone and have a deep conversation about life's mysteries, entrepreneurship, and wine, of course."

"For me, that would be Jay-Z. He's someone who has broken barriers, built culture, and navigated very different worlds while staying true to himself. Interestingly enough, he's famously rapped about drinking Dujac, so that would be my pick. A bottle that invites conversation rather than dominates it."

Lukas Wiegman
Co-founder, NOTK Rotterdam | Best Sommelier of the Netherlands 2024-25
Images: Provided courtesy of Lukas Wiegman & NOTK.