About Toni
From the restaurant floor, straight into the glass
I spent almost a decade in restaurants: from my first shifts as a waiter to tables where wine was the main reason for the evening. Wine caught me right there — the moment a guest says "I didn't know it could be like this".
Today I split my time between sommelier training, the content I publish daily and the tastings I host. I believe in honest wines, small wineries and explanations anyone can understand.
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Journey
Experience, year by year
2016
First job on the floor
Waiter in a neighbourhood bistro. This is where I learned that a good wine recommended at the right moment changes the whole table.
2019
Chef de rang & wine list
Moved to fine dining, started working with decanters, serving temperatures and lists of over 120 labels.
2022
First winery visits
Dealu Mare, Drăgășani, Dobrogea. I started documenting every visit and understanding wine from the vineyard, not just the glass.
2024
Paharul lui Toni
Launched the online content: short reviews, no snobbery. The community grew faster than I expected.
2025
Sommelier training
Sommelier course and weekly comparative tastings. Studying for certification and writing the tasting notes for every wine in the selection.
2026
My own tastings
Monthly events in Bucharest and other cities, plus my own wine selection available online.
Philosophy
Wine is a conversation
I don't believe in tastings where nobody dares to say what they feel. At my tables questions are welcome, and "I don't like it" is a perfectly valid answer — that's where the interesting part begins.
My selection focuses on native grapes, small wineries and wines with a clear identity, at prices that do not require a special occasion.