Robert Lie

Coming Up

For Robert Lie, the table starts with the bottle. Norwegian by nationality, he keeps the line simple: champagne first, then the rest of the meal. That order carries the logic of service without ornament — open, pour, gather, proceed. The name reads plainly; the method does the work.

Where They Are Now

The sequence is the point: champagne, then food and wine. In Robert Lie’s phrasing, the opening pour is what sets the room in motion, and the meal follows from there. It is a direct way of thinking about hospitality, where celebration is not built up through ceremony but established by the first glass and carried forward by what comes after. The register is practical, the tone shared.

In Their Words “Some food we will probably find as well, together with lots of good wine.” The sentence places food and wine in their working relationship to the table: not as display, but as part of an evening that continues to unfold. Robert Lie leaves room for the moment to supply what it needs. The phrasing is loose in the best trade sense — confident enough not to force the point. “Celebrate! We have just opened a champagne.” This is the trigger phrase. The bottle has been opened, so the occasion has begun. Robert Lie makes the case without buildup: champagne is the signal, celebration the response. It is a compact statement of sequence, and sequence is often what gives a meal its shape.

FAQ What is Robert Lie's current role? As of 2026, norwegian. What recognition has Robert Lie received? Trophée Ruinart — Best Sommelier in Europe (2006).