WineDieter possesses over forty years of restaurant experience as Maître d’Hôtel, Sommelier, Restaurant and Banquet Manager, Food & Beverage Director, Trainer, and Educator.
For Hospitality & Wine Education, Dieter trains restaurant employees the fine points of service … and restaurant patrons the fine points of table manners at popular etiquette seminars. He also offers numerous wine classes for consumers and professionals.
After graduating from a hotel school in Germany, Dieter began his world travels, first working at Restaurant L’Ermitage au Lac in Zürich, Switzerland, then at Restaurant Lucas-Carton in Paris and at Restaurant La Sole Normande of Hôtel Bellevue in Trouville, France. His career took him to Gleneagles Hotel and Golf Resort in Scotland, St George’s Hotel in London, England, Hôtel Transatlantique in Mèknes, Morocco, and Langham Hotel in Johannesburg, South Africa, to the Restaurant Berlin at World’s Fair Expo ’67 in Montréal, Canada, to the Savannah Inn and Country Club in Savannah, Georgia, the Royal Orleans Hotel in New Orleans, Louisiana, and the Hyatt Regency in Chicago, Illinois, United Sates.
After several years in San Francisco, California, restaurants at La Mirabelle, L’Etoile, Alexis, and The Bankers Club, Dieter found himself as the Project Manager of The Gambia Hotel School in Banjul, The Gambia, West Africa, then as the Director of Banquets at the Bahrain Hilton International in Manama, Bahrain, Middle East. He was Instructor at Alpine Hotel Management School and worked as Food & Beverage Evaluator for Epirotiki Cruise Lines, both in Athens, Greece. At Bilkent University in Ankara, Turkey, he taught hotel and restaurant management and served as Hotel & Tourism Department Chair.
Settling in Seattle, Washington, in 1995, Dieter became Maître d’Hôtel at The Rainier Club and later Maître d’Hôtel at Mistral Restaurant. Concurrently, in 1996, Dieter joined the faculty at The Art Institute of Seattle, School of Culinary Arts, teaching restaurant management and operations. From 2006 until 2013 he was the Restaurant Manager at Portfolio, the training restaurant of The International Culinary School at The Art Institute of Seattle, where he also coordinated the wine program.
In 2003 Dieter was part of the planning committee for the 27th Annual Society of Wine Educators Conference in Bellevue, Washington. In 2003/04 he served as Technical Advisor for the Northwest Wine Academy at South Seattle Community College. Also since 2003 he teaches wine appreciation classes for consumers at South Seattle Community College’s Continuing Education Department.
He belongs to the prestigious Confrérie de la Chaîne des Rôtisseurs and the Société Mondiale du Vin. For both he served from 1999 until 2003 as Vice Chargé de Presse writing for their national publication Gastronome. For several years he was President of the Seattle Chaîne Annual Young Chef Rôtisseur Competition.
A member of the French-American Chamber of Commerce of the Pacific Northwest, Dieter was Chairman of the 2002 Beaujolais Nouveau Wine Festival and Gala Dinner in Seattle. L’Union Interprofessionelle du Beaujolais awarded him the designation “Vigneron d’Honneur du Beaujolais” during the 2003 Beaujolais Nouveau event. In addition to helping at Beaujolais Nouveau events, for several years Dieter actively participated at Bastille Day Celebrations, coordinating Bal des Pompiers Dinners and conducting Wine Tastings.
As a longtime member and former board member of L’Alliance Française de Seattle, Dieter, for many years, helped organize cultural events including the annual Wine and Cheese Tasting and the annual Evening au Château fundraisers.
Dieter participated at The James Beard Foundation’s 2007 Taste America Dinner. For several years Dieter also volunteered his time and offered his expertice to the Washington Wine Commission for the annual Taste Washington event. From 1997 to 2009 Dieter served as Guest Sommelier at the annual Auction of Washington Wines.