I've known Milton for a long time. Back then, I was still at the Hotel School and he worked at De Bokkedoorns. He is the nicest sommelier I know. If you start talking to him about wine, he won't stop talking (which makes sense for a sommelier), but with him, it never gets boring. And they really don't have to be flashy, expensive bottles. In fact, he texted me at Christmas to let me know about the quite reasonable champagne from Appie for 7 euros. “Then everyone is already drunk.” I immediately jumped on my bike. Milton knows about wine and food, so I thought he was a very suitable candidate for Dinner with. Live from Chile, because that's where he is now. For the wine of course.

‘My best dining experience is still at De Librije in Zwolle. Everything was top-notch from start to finish. It's nice when you're in a restaurant where everything seems to go smoothly. Although I know all too well that nothing goes smoothly, of course. In Haarlem (where I live), I like to go to The Louisiana Lobstershack: lobster, crab, and sickly delicious cocktails.’

‘It could be anyone. Donald Trump, for example. Where everyone first laughed at him, people are now mostly afraid that he could actually become it, a rather bizarre thought if you ask me. I think I wouldn't be bored for a second and we would have plenty to talk about. By the way, he pays.’

‘In a corner with my back against the wall. But well, I also know that women always want to look into the room, so usually, my respective partner is my view and that's generally not bad :-).’

I love sweetbreads! Crispy fried and deliciously classic. My old chef Lucas Rive made it the absolute best.

‘Yes. Actually always. But sometimes you shouldn't find your way and just get lost. In other words, choose something you don't know. Just asking the sommelier what he or she likes is also an option. But you wouldn't eat a meatball in a restaurant, would you? No, because you know that. So challenge yourself with the wine too.’

‘Absolutely the appetizer. I have no interest in desserts. Sometimes I take one scoop of vanilla ice cream. Homemade, that I do like.’

‘I am literally on a wine trip in Chile right now and it is really amazing here. But in daily life, I am a sommelier at Restaurant De Vrienden van Jacob in Santpoort. Together with a number of friendly sommeliers, we started SOMMOS last year (wearesommos.nl). A wine platform where we tell people fun things about wine and where people can buy a wine box with wines selected by six sommeliers.’