

Interview: Choosing the right Hospitality Career
Meet Lukas Wiegman, the celebrated owner of NOTK and the best sommelier in the Netherlands. In this exclusive interview by Julia Kobiolka, discover how Lukas's journey began with a hotel management degree from Hotelschool The Hague. It wasn't immediately clear what his career path would be, but his burgeoning passion for wine eventually led him across the globe. Today, he not only runs NOTK—a unique fusion of a wine restaurant and wine education center—but also a consultancy and an online company specializing in imported wines.
His story illustrates the diverse career opportunities in hospitality management, highlighting how a hospitality degree can open doors to innovative roles in tourism and hospitality management. Recently awarded the title of the best sommelier in the Netherlands, Lukas exemplifies how specialized certificates in hospitality and tourism management can propel an extraordinary career in the hospitality industry.

What did you do after graduating?
After graduating with a hotel management degree from Hotelschool The Hague, I was initially focused on following my peers, many of whom pursued further education and corporate careers. My deep interest in training and development led me to my final internship focused on HR at a hospitality consultancy firm in Amsterdam. We developed a series of masterclasses aimed at instilling hospitality management behaviors into managers and first-line employees. This experience, enriched with e-learning trends, was instrumental in shaping my career direction.
When did you discover your passion for wine?
My passion for wine began somewhat unexpectedly during a minor in wine studies, part of my certificate in hospitality and tourism management. Initially, my interest was casual, but working in a fine dining restaurant that paired courses with wines, under the guidance of a passionate restaurant manager, ignited my curiosity and appreciation for wine and food, integral aspects of tourism and hospitality management.
How did you decide to start your own restaurant?
The decision to start my own place came after a period of reflection on what truly brings me joy and satisfaction. Despite the allure of a conventional career path in hospitality, my passion for wine led me to France, where I worked a harvest and learned about sustainable wine production. This transformative experience confirmed my desire to blend my hospitality degree knowledge with my passion for wine.
What are the biggest obstacles you have encountered so far during your career?
The journey has been full of practical challenges, such as securing investment and managing operations, typical in the career opportunities in hospitality management. However, overcoming self-doubt and maintaining a resilient, optimistic mindset has been my greatest personal challenge and triumph.

What was your biggest learning experience from starting your own business?
Starting NOTK taught me the importance of self-belief and resilience. Despite initial setbacks, including navigating the challenges of a pandemic, the diversification into a wine import and service company has taught me the importance of adaptability and strategic planning in the hospitality sector.
Where do you see NOTK going in the future?
Our vision for NOTK is to establish it as a premier destination that delights guests and provides a fulfilling workplace. The scalability of our wine import business and potential expansion into more restaurants underscore our ambition to grow within the hospitality management industry.
What achievements are you most proud of?
I am most proud of how we've grown NOTK against all odds, transitioning from a challenging start to tripling our revenue and team size. Becoming the best sommelier in the Netherlands while establishing a thriving business is a testament to the skills and resilience fostered by my hotel management degree.
What is your biggest mistake, and what did you learn from that?
My biggest mistake was underestimating the resources needed to start a business. I've learned that creating and adding value is essential, a lesson that aligns closely with the entrepreneurial spirit encouraged in hospitality degree programmes.
What was the most useful lesson/thing you learnt at HTH?
The invaluable lesson from Hotelschool The Hague was the power of networking. Understanding how to connect with and work effectively across diverse cultures has been crucial, especially in the international field of tourism and hospitality management.
What would be your advice for students graduating in 2024?
I encourage new graduates to be bold yet humble, focusing on adding value and becoming experts in their fields. The industry offers vast career opportunities in hospitality management, and embracing a variety of experiences can lead to unexpected and rewarding paths.