Billy Wagner is a revolutionary. In 2015 he started his own restaurant “Nobelhart & Schmutzig” in Berlin with the concept of a “vocally local” kitchen. Now he’s taking the next step from the capital to the whole country, trying to make people remember what is long forgotten. He wants to redefine what is good and bad, simply by questioning ourselves: How do we value food? How do we raise young generations to a sensible understanding of nutrition? And what role plays food in our cultural identity? Germany is in desperate need for a revolution, a food revolution. Billy Wagner is a repeat Sommelier of the Year and the host at his eatery Nobelhart & Schmutzig (The World's 50 Best Restaurants 88 (of 100) / 1* Guide Michelin / 16 points in Gault Millau) in Berlin. After stops at Nuremberg's Essigbrätlein restaurant, Dieter Kaufmann's Zur Traube in Grevenbroich, Claudia Stern's Vintage in Cologne and the Monkey's Plaza in Düsseldorf, he came to Berlin in 2008 to take the role of host and sommelier at Weinbar Rutz. His passion doesn't end with wines from grapes and other fruits. Craft beers, high-quality single origin coffees and teas, classic cocktails and finely cooked meals hold sway in his heart as well. His establishment "Nobelhart & Schmutzig" is intended to inform his guests about the wide range of products available in Berlin and its environment. He sees it as a personal duty to support producers in Berlin and its environs, thus liberating those products from their anonymity. "Vocally local," one might say. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx