Breaking Records and Pouring Success: Daniel’s Journey from Youngest Sommelier to Bar Owner

The latest episode of BARVOX The Podcast features an inspiring conversation with Daniel Frumushachi, a hospitality professional who went from washing glasses in Copenhagen to owning his own bar—all before the age of 24. His story is one of relentless ambition, strategic risks, and invaluable lessons for bartenders, managers, and entrepreneurs in the industry.

From Moldova to the World of Wine

Daniel’s journey began at 16 years old in Moldova, a country famed for its winemaking heritage. While most of his peers followed conventional career paths, he took an unconventional route—enrolling in a wine-making and sommelier college, much to his family’s initial dismay. But passion drove him forward.

Determined to make his mark, Daniel didn’t just rely on formal education—he chased recognition. At 18, after months of preparation and securing sponsors, he smashed a Guinness World Record for saber-opening champagne bottles. His philosophy? Skill is essential, but visibility is everything.

Proving Himself in a Skeptical Industry

Despite becoming the youngest certified sommelier in Moldova and Romania, Daniel faced skepticism from seasoned professionals who dismissed him for his age. But the Guinness World Record changed everything—media attention led to job offers, proving that self-promotion is just as crucial as expertise in hospitality.

A Bold Move: Reinventing His Career in Denmark

Just as his career was taking off, the Ukrainian war disrupted Moldova’s wine industry, forcing Daniel to pivot. He made a daring decision: to relocate to Copenhagen with no English fluency and start from scratch.

Beginning as a glasswasher and tapas prep, he quickly climbed the ranks—learning English on the job, moving to front-of-house, and becoming bar manager within six months. Soon after, he bought the bar, cementing his place as a business owner before turning 24.

Key Lessons for Hospitality Professionals

Daniel’s journey offers invaluable insights for anyone in food, beverage, or hospitality:

Start Humble, Dream Big – Every role, from dishwasher to bartender, builds the foundation for success.
Stand Out with Bold Moves – Competitions, records, and PR can catapult your career.
Adapt or Get Left Behind – Economic shifts, wars, or personal challenges demand resilience.
Hospitality is About People – Great service isn’t just drinks—it’s creating unforgettable experiences.
Take Smart Risks – Whether moving countries or buying a bar, strategy matters as much as courage.

What’s Next? Expanding the Vision

Now running Not Your Usual, a Copenhagen wine bar spotlighting obscure wine regions, Daniel plans to launch a restaurant—blending wine culture with full-scale hospitality. Challenges? Absolutely. But if his track record proves anything, he’ll defy expectations again.