Marcel Altmann

Sommelier, Marcel Altmann, Das Central, Soelden

What do you do and how did you get into the industry?

I’m the sommelier and head waiter at Das Central. I go into the industry by a lucky coincidence. A friend of mine, who owns a restaurant in Vienna, asked me to work for him in his restaurant as managing director. I worked there for more than three years. I was an absolute newcomer. During my work in Vienna I discovered my passion for wine. At the age of 20 I wrote my first wine menu. At the age of 23 I attended a wine college in Rust (Burgenland).

Share with us an interesting story from behind the scenes.

There are many interesting stories about gastronomy. Personally, I would say that I am surprised by all the stars and celebrities, who have been uncomplicated and easy to handle. PINK for example visited us every year, when she was in Vienna.

What’s the best/ worst part of your job?

The best part is getting to know different people, great wine makers around the world, and people who share their passion about wine. You get very flexible in this job and it is interesting to know that that every year wine is different, depending on the vintage.

There is no worse part in my job (but if you sell bottles of bottles of wine, you have a lot of things to carry and tidy up).

What’s your favourite place to travel?

It is definitely London. I have been there more than 20 times. London is always up to date and the city offers a great range of gastronomic experiences.

What’s one of the most interesting things you’ve seen behind the scenes?

I remember that one day in Vienna we had a couple from Russia in our restaurant. He ordered a 6-liter bottle of Champagne for two people. In the end the bottle was a bit too much for them so they gave the Champagne to the staff, who had a party afterwards and drunk the whole bottle.

The perfect day off would be…

Nice weather, good food, great wine and beautiful companionship.

A day in the life of an sommelier is…

… full of wine, wine and wine. You live and learn every day about wine and how different the process is from bottle to bottle.

What do you do for fun?

I like to play tennis.

What’s something you’d like guests to know about Das Central?

It has a great wine menu with curiosities from all over the world. We stock a wide range of vintages of great Austrian wines and of course from around the world. The atmosphere is very familiar. Every guest feels very welcome and you get a feeling of being at home.

What’s your favourite food and wine pairing?

Snails and Vin Jaune (winegrowing area JURA, France). This wine is aged for over six years in the Barrique barrels. There are only a few bottles available every year!

What’s your view on the culinary scene in Soelden?

There’s lots of fresh local products. The focus is on local culinary delights combined with modern, international cuisine. The best highlight and a must for all visitors is ice Q restaurant 3.048 metres above sea level!

What’s in store for you in the upcoming months?

I’ll be helping with the grape harvest at a winery in Burgenland (Austria). It’s here you can have a look at the quality of the wine for 2017.

Check out some of Marcel’s great wine selections here.

You may also like:


Chef Iker Fernandez

Interview with Chef Iker Fernandez, SPASSO, KL

October 7, 2017



Chef Igor Macchia

Igor Macchia, Italian Michelin-starred Chef

October 21, 2017

3 Comments

  1. PINK!!!! I love Pink!!!

  2. I love his positive outlook!

  3. As always an interesting post. I live these interviews. Have a great Sunday. Diane

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.