i. Biography
His work sits between kitchen and cellar, with a Tuscan sensibility carrying through both: measured, expressive, and exacting about detail.
Today
AIS gave Damiano Alberti a formal base in service and tasting, adding structure to an already practical feel for balance and restraint. From there, he worked in the kitchens of big hotels, moving from Sestriere to St. Moritz to Cinque Terre until 1991. Those rooms demanded consistency, pace, and clean execution, and they set the terms for a craft built on steadiness as much as technique. From 1998–2009, Damiano Alberti shifted into the cellar as sommelier at starred and non-starred restaurants in Copenhagen. The change of register sharpened the reading of a table, the timing of a recommendation, and the discipline needed to guide without forcing the room. Over those years, his style became precise without mannerism, grounded in experience rather than display. Since 2009, Enomania has held both sides of that practice together, with Damiano Alberti as owner and sommelier patron. In that role, the work of host and wine guide meets a single standard, shaped by both culinary instinct and oenological judgment. The result is a room defined by personal control, exacting service, and a clear point of view.
Recognition
Damiano Alberti has received Michelin Guide Nordic Countries 2024 — special award for service (2024).
Profile updated July 2026
FAQ
Asked of Damiano
Where did Damiano Alberti train or study?
Damiano Alberti trained at AIS.
