LUKAS GERGES
Wine director at Atelier Moessmer Norbert Niederkofler, No.20 The World's 50 Best Restaurants 2025
Keen skier, runner and cyclist, Tyrolian-born Lukas Gerges found his love of hospitality, food and wine at an early age. If his perfect day begins in the mountains with his family, it usually ends with a bottle of fine wine.
Above and beyond the Alps
Born in 1991 in East Tyrol, Gerges completed his training at the Hotel Management School in Lienz and gained valuable early experience in renowned establishments across Austria, Switzerland, Italy, Germany and Ireland. It was during this time that he discovered his passion for wine, laying the foundation for his specialisation as a sommelier.
Diving into wine
In 2016, he earned his certification as an IHK-certified Sommelier in Münich. Influential internships followed at the historic Stadt Klingenberg winery in Franconia, Weingut Tement in Southern Styria, and JL Chave in the Rhône Valley, providing him with deep insights into the diverse and cultural world of wine. He has completed the Wine & Spirit Education Trust Level 4 Award and is currently advancing his education through The Court of Master Sommeliers. His professional journey led him to the acclaimed restaurant St. Hubertus at Hotel Rosa Alpina in San Cassiano, where he worked as restaurant manager and wine director alongside Norbert Niederkofler from 2016 until its closure.
Present day
Since 2023, Gerges has been wine director at Atelier Moessmer Norbert Niederkofler in Brunico, Italy. With his expertise, international experience and passion for wine, he guides guests on an authentic yet surprising culinary journey. Gerges places great importance on his service team; blind tastings are part of the daily routine, engaging not only the sommeliers but often the entire service staff and even the kitchen. Regular trips to Italy, Spain and South Africa are essential and keep his passion for wine alive.
