Phillip Aleksansder Kroger HALLVIG Australia Silver medal

Phillip Hallvig, 26, is Assistant Head Sommelier at Maison Bâtard in Melbourne. The restaurant is part of Lucas Restaurants, a hospitality group founded by Chris Lucas, known for its Australian-inspired, innovative, and shareable dining experiences. Uniquely Australian and curiously innovative, they redefine the boundaries of expectations and excite the senses. From 2015-2019 Phillip worked in the family restaurant, Spiseret Verdens Ende (English: World’s End Eatery) in Tjome, Norway. During the COVID restrictions he started studying wine. He moved to Australia and from 2022-2024 he was a Sommelier at Restaurant Society also part of the Lucas Group.

Erazem OCVIRK Great Britain Bronze medal

Erazim Ocvirk, 28, a Slovenian national, is Assistant Head Sommelier at the famous Gleneagles Hotel in Auchterader, Scotland. He admits his passion is the wine industry. He became one of the youngest candidates for the WSET Diploma and has recently become became a Certified Sommelier with the Court of Master Sommeliers (Europe). After studying at a prestigious wine academy in The Hague, Erazim gained experience at the Puerto Romano Hotel in Marbella (Spain). Since December 2023 he has been at Gleaneagles, the famous hotel and golf course in Scotland where he is responsible for selecting wines and advising on food for the hotel's six restaurants.

Toke FIEDLER TERKILDSEN Denmark

Toke Fiedler Terkildsen, 23, is Sommelier at the Michelin 1-star Restaurant Domæne in Herning, Jutland. After school he studied to be a Sommelier at Vinakademiet (the Scandinavian Wine Academy). Before joining Restaurant Domæne, from 2021-2023 Toke was a trainee responsible for a sizeable wine cellar at Sallingsund Færgekro in Mors. Toke is a Certified Sommelier with the Court of Master Sommeliers (Europe), a Member of the Danish Sommelier Association and has participated in the Danish Copa Jerez XI Competition. He has a huge passion in learning about everything in the world of wine. When not pursuing wine, in his free time Toke is a Scouts Leader.

Jackson PUDLO United States of America

Jackson Pudlo, 25, is Sommelier at the Michelin 3-star Single Thread Farms, a restaurant in Healdsburg, California. He has always had a passion for travel and dining, as those are some of his fondest childhood memories, but he never imagined he would build a successful career in wine. When he was 22, Jackson became a full-time Sommelier at a Michelin-starred restaurant in Redwood City, just south of San Francisco, after passing his initial Sommelier certifications through the Court of Master Sommeliers (Americas). Since then, wine has grown into both a passion and an obsession. Jackson had competed twice before in the USA Competition - third time lucky therefore sees him in Geneva.

Mirco LIESK Germany Silver medal

Mirco Liesk, 24, is a Chef de Rang at Kinfelts Kitchen & Wine in Hamburg. It is the second restaurant of Michelin-star Chef Kirill Kinfelt situated in the heart of the HafenCity, just a stone's throw away from the Elbphilharmonie. Mirco trained at worked at Landhotel Burg in Spreewald, he then joined Cavalierhaus Branitz in Cottbus as a Chef de Rang before moving to Kinfelts in November 2023 where he works with Sommelier Maximilian Wilm, a former competitor and judge in the International Jeunes Sommeliers Competition.

Yancheng LIU Great Britain Bronze medal

Liu Yancheng, 26, holds the WSET Diploma, is a Certified Sommelier and a French Wine Scholar. He studied commercial law at Glasgow University and maritime law at Dalian (China) University, becoming a trainee lawyer at Allbright Law Offices in Shanghai. However, in 2022 he returned to Glasgow working as a Commis Chef at Shucks Seafood Restaurant & Bar. From July 2022-April 2023 he was a Junior Sommelier at Sketch London before taking up his current post of Assistant Head Sommelier at Maison Estelle, a private members club housed in a grand Georgian Grade I listed townhouse in London?s Mayfair.

Mirco LIESK Germany

Mirco Liesk, 24, is a Chef de Rang at Kinfelts Kitchen & Wine in Hamburg. It is the second restaurant of Michelin-star Chef Kirill Kinfelt situated in the heart of the HafenCity, just a stone's throw away from the Elbphilharmonie. Mirco trained at worked at Landhotel Burg in Spreewald, he then joined Cavalierhaus Branitz in Cottbus as a Chef de Rang before moving to Kinfelts in November 2023 where he works with Sommelier Maximilian Wilm, a former competitor and judge in the International Jeunes Sommeliers Competition.

Albert WENDESTEN Sweden

Albert Wendesten, 27, is Wine Consultant at Restaurant Smak in Stockholm. Smak is a sleek eaterie turning out creative Nordic tapas matched with equally creative drinks. Prior to this he was Bar Manager at Knock Em Down in Vaxjo (2019-2021), Restaurant Manager/Sommelier at Vaxjo Saluhall (2021-2022) and Sommelier at Leijontornet in Stockholm. He is a member of the Swedish National Sommelier Team, known as "Swesomm".

Tobias TOFF Germany Silver medal

An Austrian national, Tobias has been Sommelier at Hotel Kronenschlösschen at Eltville since October 2022. He is also studying for a degree in International Wine Business at the Hochschule Geisenheim University. Germany's “best wine lists” organised by Star Wine Lists saw Tobias’ establishment jointly win the Best California Wine List with the accolade “A rare wine list with a great depth in back vintages and some amazing producers available at a fair price.”

Gianmattia GIORDANO Australia Bronze medal

Assistant Head Sommelier at Rockpool Bar and Grill Sydney where he has been since April 2021. Rockpool has one of the country’s finest wine vaults. Working at the esteemed Sydney steakhouse is the “Holy Grail” for many Sommeliers. To be promoted within its Sommelier ranks is a wine-lover’s dream. Rockpool encourages team members to undertake professional development and supports these endeavours. Italian-born Gianmattia said, “I want to develop my Sommelier career at Rockpool. I work with a very strong and talented team and I have the opportunity to work with one of the best wine lists in the world. One of the things Gianmattia enjoys most about working at Rockpool is “being able to learn every day something different about this vast world of wine. I enjoy taking care of our guests and guiding them with their wine choice. When your guest is happy about what they have been recommended, especially after long research, it is the best reward.”

Eric PALMER United States of America Bronze medal

Eric Palmer grew up near Philadelphia and got his first job when he was 14 at McDonalds. He worked a variety of jobs, but after “falling in love with wine” he decided to take the Court of Master Sommeliers Introductory Course followed by studying Beverage Management at The University of Massachusetts and an internship at Blantyre, a small Relais & Chateaux resort in New England. It was here he realized the possibility of wine as a career. In 2020 Eric moved to Atlanta, Georgia, to help open The Chastain restaurant. Under the mentorship of Beverage Manager Juan Cortes, Eric rose to the position of Assistant Sommelier and helped develop a programme that won a Wine Spectator’s “Best of Award of Excellence”. In 2022 Eric joined Perrine’s Wine, an independent retail shop with two locations. An active member of Atlanta’s vibrant wine community, Eric participates in multiple tasting groups, works wine dinners and events throughout the city, and mentors those studying for the competitions and exams.

Voon Ping CHIN Malaysia

Having first gained a Diploma in Culinary Arts Voon followed this with a a Bachelor of Science (with Honours) in Culinary Management - both from Malaysia’s Sunway University. Voon is passionate about the food and beverage industry. In 2021, following promotion at Table and Apron Restaurant in Petaling Jaya, he relished a role to develop the restaurant’s wine offering, which was followed by a similar role at DC Restaurant by Chin. All the while he acts as an independent wine consultant for establishments wishing to improve their wine lists.

Lukasz GÓRSKI Poland

A member of the Polish Sommeliers Association since 2019, for almost two years now, Łukasz has been Sommelier at “Butchery and Wine” in Warsaw where food is a passion. The restaurant sticks to the principle that good meat is the meat they know. Under Łukasz’s guidance, in the wine list can be found almost 200 wines imported not only from large vineyards but also from small, less-known producers, the often being known personally. The list has won recognition from the Michelin Guide and the wine trade press. A credit to the Sommelier!

Minjun KIM Korea Silver medal

After graduating from Dongguk University’s Hospitality Department, Minjun dreamed of becoming a Sommelier. He joined Jung Sik, the Michelin 2-star restaurant known as a new pioneer of Korean cuisine. As part of the service team, he developed his knowledge and competed in national competitions for two years gaining more experience. He then worked for a year as a Sommelier at the Michelin 1-star Soigné before rejoining Jung Sik as a Sommelier. He holds the French Wine Scholar credential, has reached WSET Level 3 and is on track for the next stage in his Court of Master Sommeliers certification.

Freddie JOHNSON Great Britain Bronze medal

Sommelier at The Fat Duck since September 2020, Freddie has had a lifelong passion for restaurants. He left school to train and work in high-end kitchens. Moved to the front of house and enrolled in an International Wine Business Degree course at Plumpton College. Graduating with a BA (Hons 1st Class) in 2019, he went on to pass the Level 4 WSET Diploma. After a summer stage in Saint-Émilion and Pomerol, Freddie sought to embark on a career working in and around the high-end London on-trade. Following 12 months as Sommelier and Wine Buyer at Church Road in Barnes, he joined the famed Michelin 3-Star Fat Duck.

Nyan Htet NAING Myanmar

Having graduated as the best student of his class from the SMVTI vocational hospitality training school sponsored by the Singaporean government, Nyan was recruited by SEEDS Restaurant and Lounge in Yangon. Soon he discovered his deep passion for everything liquid and started to self-explore and study. He attended bartender schools in Myanmar, Zürich and Rome Nyan is ambitious to develop and enlarge his professional skills. During his time at SEEDS he discovered a deep passion for all beverage-related subjects, mainly creating cocktails, under-standing wines and investigating knowledge in terms of spirits.

Freddie JOHNSON Great Britain

Sommelier at The Fat Duck since September 2020, Freddie has had a lifelong passion for restaurants. He left school to train and work in high-end kitchens. Moved to the front of house and enrolled in an International Wine Business Degree course at Plumpton College. Graduating with a BA (Hons 1st Class) in 2019, he went on to pass the Level 4 WSET Diploma. After a summer stage in Saint-Émilion and Pomerol, Freddie sought to embark on a career working in and around the high-end London on-trade. Following 12 months as Sommelier and Wine Buyer at Church Road in Barnes, he joined the famed Michelin 3-Star Fat Duck.

Dong-Yeon KO Korea Silver medal

Markron 'Mark' PATANA Great Britain Bronze medal

Jonathan EICHHOLZ United States of America Silver medal

Andres ARAGON Australia Bronze medal

Thibaut BROUSSIER Australia Silver medal

Jeremy S. SHANKER United States of America Bronze medal

Mikael GROU Australia Silver medal

Vincent MORROW United States of America Bronze medal

Romain BOURGER Great Britain Silver medal

Emmanuel CADIEU Australia Bronze medal

Heidi MAKINEN Finland Silver medal

Mattia Antonio CIANCA Australia Bronze medal

Jane Lopes United States of America Silver medal

Tanguy Martin Great Britain Bronze medal

Bobby CONROY United States of America Silver medal

Jarrod MILLS Australia Bronze medal

Arnaud Bardary Great Britain Silver medal

Yuki HIROSE Australia Bronze medal

Remi COUSIN Great Britain Silver medal

Nikolaos GIANNOPOULOS Greece Bronze medal

Michael MEAGHER United States of America Silver medal

Nikolaos GIANNOPOULOS Greece Bronze medal

Bruno MURCIANO Spain Silver medal

Samuil Angelov Finland Bronze medal

Laura RHYS Great Britain Silver medal

Jürgen WITSCHKO Austria Bronze medal

Lianne CASTRAVELLI Canada Silver medal

Norman SCHMIDT Germany Bronze medal