Jumping Into the Next Chapter: Meet Toke Fiedler Terkildsen
Jumping Into the Next Chapter of Learning and Competition: Toke Fiedler Terkildsen. Video: Ronja Bo Gustavsson
Toke Fiedler Terkildsen may only be in his early twenties, but his thoughtful approach to wine, service, and study already sets him apart. It was a sunny June afternoon in north part of Copenhagen when I picked him up from the train station. We met to talk about his journey and daily work but the conversation ended up touching on everything from career choices to curiosity, sake, and the small moments that make service meaningful. Calm, methodical, and full of quiet humor, Toke is a sommelier to watch.
Toke Fiedler Terkildsen. Photo: Ronja Bo Gustavsson
From Law to Wine: A Shift in Focus
"I always knew I was going to read law at some point," he told me, as we walked. "But after half a year into my gap year, I started working at a restaurant with a really good wine cellar. We’d taste wine after shifts, and something just clicked."
Things really started to fall into place when he read How to Be a Wine Expert in 24 Hours by Jancis Robinson. "That book really hooked me. It’s still one of the best first reads I can recommend."
His path into the wine world was not linear. "I thought I would become a waiter first and then do the sommelier education. But I quickly realized I wanted more wine and less of the other stuff. So I applied to the Vinakademiet (editors note: Vinakademiet is a Sommelier education in Silkeborg & Copenhagen) and started studying when I was 19."
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Eventually, he sought out a new challenge and ended up at Domæne. "It was important for me to work with serious wines. Not just the ones you can throw into a cheap pairing."
He almost said no when offered a job as a sommelier instead of continuing his waiter apprenticeship. "Joachim, the restaurant manager, dropped out of his waiter education too. He told me that if I wanted to focus on wine, I should just do it fully. So I did."
He never looked back.
“I still think I have a lot to learn. I try to taste everything:conventional, natural, unusual. I rarely go for the same wines twice unless it’s for guests. For myself, I want new experiences.”
Toke Fiedler Terkildsen. Photo: Ronja Bo Gustavsson
Focus on wine
"I left my previous job and stopped the waiter apprenticeship. I’m not a formally trained waiter, but wine is way more important to me," he explained. "I believe I can do everything a waiter does, but with more focus on wine."
When I asked him what continues to drive his curiosity, he said, "I still think I have a lot to learn. I try to taste everything:conventional, natural, unusual. I rarely go for the same wines twice unless it’s for guests. For myself, I want new experiences."
Does he have preferences? "I probably gravitate toward Chardonnay, especially Burgundy, both red and white. I used to drink more Bordeaux, now it’s more white than red. But I also like being surprised. I enjoy tastings where you can try a bit of everything. I could never drink three bottles of Zinfandel by myself, but I’d love to taste three different ones in a flight."
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A Day at Domæne
At Domæne, Toke does a bit of everything. "We’re two on the floor. Joachim does more of the administrative work, so I handle a lot of the guest service, wine, and mise en place. I also work on the non-alcoholic pairings. We experiment with kombucha, juices, teas, sometimes we split tasks, sometimes we go back and forth. The kitchen stays out of it; it's really our project."
Collaboration with the kitchen is essential. "The head chef always says, 'We are one team.' They develop the dishes, and we taste and give feedback before it goes on the menu. Then we find the wine pairings and do the non-alcoholic matches. Dishes take 2–3 months to develop, so once it’s set, we try not to interfere."
Toke Fiedler Terkildsen. Photo: Ronja Bo Gustavsson
Professional Service, Playful Touches
Toke’s wine philosophy is both methodical and playful. "With pairings, I do both matching and contrasting. I use acidity when I want to refresh the palate.
He brings intentionality into every part of service. "Every movement matters: how I open the bottle, decant, pour. It’s like a little performance, but always with the guest in mind. Some want formality, others want a relaxed experience. Humor can help a lot."
"Many guests are visiting a Michelin-starred restaurant for the first time. Humor helps them relax. I like to read the room and adjust my style."
One of his most memorable moments? "The first time a guest ordered a five-figure wine. I thought, 'Are you serious?' It was a joy to serve and taste."
“Watching the European Championship, I realized I didn’t know what nigorizake or Happoshu were. So I took the Sake Sommelier Association’s course. It changed my view.”
Learning Through Competition and Sake
Toke competed in the Copa Jerez competition pairing sherry and food and found it eye-opening. "I don’t work with Sherry much, and most people think it’s hard to understand. But the competition pushed me to learn. I also really liked the teamwork aspect chefs and sommeliers working together."
He’s also a certified sake sommelier. "Watching the European Championship, I realized I didn’t know what nigorizake or Happoshu were. So I took the Sake Sommelier Association’s course. It changed my view. I used to think sake tasted like alcohol, but now I see its quality and diversity."
"Even if something isn’t wine, it’s worth learning. Sake is a smaller universe, but rich. And it’s another way to give guests something unexpected. It may not suit Domæne now, but it’s a valuable tool."
Toke Fiedler Terkildsen. Photo: Ronja Bo Gustavsson
The Road Ahead - The Next Chapter
Learning is a constant theme. "GuildSomm has been great. Also Konstantin Baum on YouTube, he made wine feel approachable early on. I listen to a lot of podcasts and make flashcards. I’m always studying."
He finds inspiration from many places. "People like Jancis Robinson, Doug Frost, Benjamin Hasko. Joachim at work has been huge for me too. He’s been on the CMS path and gives great insight."
Toke Fiedler Terkildsen. Photo: Ronja Bo Gustavsson
His goals are clear. "I’m studying for the Advanced Sommelier exam there’s a two-year waitlist. I also want to do the WSET Diploma eventually. And I’m competing in the Danish Championship and the Chaîne des Rôtisseurs in Switzerland this year.”
Why competitions? "They’re stressful but motivating. They push you to study and be better. Seeing people like Nina Jensen compete really inspires me."
Still Early, But Fully Committed
Outside work, Toke also leads scout meetings once a week. "It’s totally different: outdoors, no wine, maybe no showers, but I love the community. It also connects to wine in terms of appreciating nature."
As we wrapped up, he smiled and added, "I’ve only worked with wine for around three years. So I’m still new. I just want to keep learning and meet people who love this world as much as I do."
With that kind of mindset, I’m sure Toke Fiedler Terkildsen is a name we’ll hear much more of in the years to come.
