About
Oliver’s lifelong quest is to engage with people passionate about producing and sharing the best food and wine.
With his heart deeply anchored in Mediterranean food and wine culture – traveller, wine educator, hospitality manager, sommelier and self-confessed “wine tragic” – Oliver Budack is now ‘living the dream’.
German-born – but having lived in Australia and the South Pacific since the early-90s – in 2015 Oliver returned to Germany to obtain his ‘somm’ qualification through Berlin’s prestigious IHK/Deutsche Wein und Sommelier Schule (German Wine and Sommelier School).
In 2017 he moved back to Australia to fulfil a long-held dream: to live and work in “God’s country”, the McLaren Vale wine region of South Australia, on Kaurna Country.
And now that dream continues: in 2026 Oliver will embark on another exciting wine adventure, moving ‘over the border’ to live and work in the cool climate regions of Djaara/Central Victoria.
In McLaren Vale, Oliver has been super-busy working as a sommelier and restaurant/venue manager. He’s left his mark on the region in everything from fine dining and cellar door hosting, to staff training, masterclasses and supporting local start-ups with his international expertise.
In 2018 Oliver was awarded the coveted Wayne Thomas Scholarship (for 2019), and that same year studied the renowned Advanced Wine Assessment Course (AWAC) at the Australian Wine Research Institute (AWRI). He was an Associate Judge for the 2019 McLaren Vale Regional Wine Show and a judge for ‘New Release’ tastings for Winestate Magazine (2021, 2022), and in 2025 he was part of the alternative red wine showcase at the National Wine Centre of Australia.
As the valued Sommelier and Venue Manager for Hastwell & Lightfoot (2023 – ), he’s created a series of memorable pop-up dinners and long lunches for wine club members working with notable chefs in the region, and established the popular Sunday Sounds where small batch wine goes hand-in-hand with great local music.
In 2020 he completed his Spanish Wine Scholar certification with ‘Highest Honours’. He also received ‘Highest Honours’ after completing French Wine Scholar certification in 2021. Regular blind tasting sessions with industry professionals at TAFE SA, Sommeliers Australia (SA) and beyond have also kept his palate sharp and lively.
From February 2021-22 Oliver worked for award-winning McLaren Vale boutique producer Sherrah Wines, facilitating Cellar Door tastings at beautiful venue, Sparrow’s Cottage.
From February 2021 – December 2025, Oliver worked as part of the Front of House team at iconic SA restaurant The Salopian Inn – one of McLaren Vale’s most cherished and accomplished – co-owned by renowned local chef, Karena Armstrong.
In February 2022 he was welcomed as Restaurant Supervisor and Sommelier at ‘hatted’ restaurant Victor’s Place, located at the gateway to McLaren Vale on the edge of the spectacular Onkaparinga Gorge. There he worked with award-winning chef Chris Bone, winemaker Alan Varney (Varney Wines, winner of Halliday’s ‘Best New Winery’ 2021) and a Front of House ‘A’ team.
Relishing his dynamic, hands-on role at family-owned Hastwell & Lightfoot, from 2023 Oliver has worked closely with the team to help grow the boutique cellar door and wine business into one of the highest-rated wine tasting experiences in McLaren Vale. (See the testimonials here.)
Oliver will be sad to leave McLaren Vale, one of Australia’s most beloved wine regions. It has given him much – especially deeper knowledge of alternative and climate appropriate varietals now so important in addressing viticulture in this time of climate change.
But he’s looking forward to diving into the less interventionist winemaking that Central Victoria is becoming known for. To quote McLaren Vale grape grower Martin Lightfoot, “The truth lies in the bottom of the bottle”.
Oliver Budack IS the Enjoyment Aficionado…
“An Enjoyment Aficionado shares an unpretentious philosophy about how to get the BEST from food and wine, by taking people beyond their expectations”.
“It’s about fun, unlocking the senses, creativity and inclusiveness”.
“An important part of my work also involves showing hospitality professionals how to be more ‘in tune’ with with their customers, and, training managers how to maximise the potential and fulfilment of their staff.
“Plus consulting with restaurants and hospitality businesses to create wine lists that not only compliment their food offerings, but, most importantly, to enhance their customers’ dining experiences”.
And Oliver’s motto?
“‘Be generous, not envious‘, is one”.
“Oh – and, ‘Enjoy yourself ruthlessly‘.”
I acknowledge and pay my respect to the Kaurna people, the traditional custodians whose ancestral lands we gather on. I pay my respect to Aboriginal and Torres Strait Islander cultures, and to Elders past, present, and emerging.
