Lecturers & Specialist Trainers.

Justin Leone

International Wine Sommelier & Author

Justin Leone was Head Sommelier at Tantris in Munich and also worked at Alinea in Chicago and with Marcus Wareing in London. His career combines international fine dining with hands-on winemaking experience in Burgundy. As the author of “Just Wine”, he communicates sensory knowledge in his own accessible style.

• Sommelier of the Year, Germany 2013 · Rolling Pin
• Prix Le Montrachet · Best Burgundy Sommelier in Germany
• Jury Honors – Best Wine List in the World · twice
• Best Wine Pairing & By-the-Glass · The World of Fine Wine

Spyridoula Kagiaoglou

Olive Oil Producer & Ambassador for Food Culture

Spyridoula Kagiaoglou has produced extra virgin olive oil in Egialia in the northern Peloponnese since 2011. She combines work with Greek producers with extensive product knowledge and Mediterranean food culture. Since 2017, she has also run her own spice workshop near Regensburg.

Markus Meier

Winemaker · Bio-Weingut Markus Meier

Markus Meier is the winemaker and managing director of the organic winery bearing his name in Ulsenheim, Franconia. His work combines organic viticulture, the character of individual vineyard sites and a considered food and wine culture. He brings a producer’s perspective to the relationship between origin and sensory profile.

Wolfgang Müller

Chef, Butcher & Specialist Author

Wolfgang Müller trained as both a butcher and a chef. As Head Chef at the Imperial restaurant on the Bühlerhöhe, he worked at two-Michelin-star level. Today, the “Meat Chef” combines butchery, whole-animal utilisation and culinary experience in specialist books, workshops and consultancy.

• Restaurant Imperial · two Michelin stars during his tenure as Head Chef

Katharina Bertl

Meat Sommelier & Product Refinement Specialist

Katharina Bertl combines meat sensory evaluation, skilled product refinement and professional presentation. She is a meat sommelier, Cortadora and certified grill master, and founded the grill and BBQ school “meat_me dahoam”. Her competition experience and her work as a World Steak Challenge judge complement this practical expertise.

• WBC World Champion 2022 · Team Butcher Wolfpack
• WBC Vice World Champion 2025 · Team Butcher Wolfpack
• WBC All-Star Team 2025 · Added Value
• BBQ Butcher of the Year 2025
• WBC Hall of Fame · BBQ Hall of Fame

Matthias Endraß

Master Butcher · Meat & Spice Sommelier

Matthias Endraß comes from the Endrass family of butchers in Bad Hindelang. He combines traditional butchery with the sensory evaluation of meat and spices. His responsibilities in Germany’s national Butcher Wolfpack team include deboning, cutting and refining meat.

• WBC World Champion 2022 · Team Butcher Wolfpack
• WBC Vice World Champion 2025 · Team Butcher Wolfpack

Mike Baumann

Master Butcher & Diploma Meat Sommelier

At Fleischerei Seifert in Eppendorf, Mike Baumann stands for skilled butchery and practical teaching. He completed his master butcher examination as the best of his year in 1999 and trained as a Diploma Meat Sommelier in 2018/2019. International cuts, grilling seminars and meat education are part of his daily practice.

Jutta Jung

Cheese & Spice Sommelier

Jutta Jung leads the Allgäuer Käse-Akademie and teaches cheese production, product knowledge and appreciation. The cheese and spice sommelier brings many years of experience in sales, training and tasting. As a judge at the Pecorino Romano DOP Cup, she combines product expertise with the assessment of culinary applications.

Jürgen Reck

Master Butcher & Meat Sommelier

Jürgen Reck runs “Der Dorfmetzger” in Möhrendorf and is known for his artisan sausage and bratwurst creations. As a meat sommelier and member of Butcher Wolfpack, he combines product development, regional sourcing and international competition experience.

• WBC World Champion 2022 · Team Butcher Wolfpack
• WBC Vice World Champion 2025 · Team Butcher Wolfpack
• European Butchery Champion 2018 & 2022