No two sommelier journeys are ever exactly the same. For some, it began with family and heritage. For others, it was a mentor, a first unforgettable tasting, or a moment in service that changed everything. What connects them all is that wine became more than a product — it became a calling.

Here are 20 stories from leading sommeliers and wine professionals on what first drew them into the world of wine.

Georgios Iordanidis, Head of Wine at Annabel’s

For Georgios Iordanidis, wine began with identity. He points to his Greek and Georgian heritage as the foundation of his journey into wine, a cultural connection that naturally led him toward a deeper appreciation of the traditions, stories, and hospitality that surround the glass. For him, wine is not separate from culture — it is part of it.

Michele Orbolato, Head of Wine & Sake, Thesleff Group

Michele Orbolato’s path into wine began almost by accident. A visit to Vinitaly in Verona opened his eyes to an extraordinary diversity of regions, grapes, and styles he had never encountered before. That single experience left such a mark on him that within a month, he had enrolled in sommelier school — turning curiosity into a profession.

Maria Boumpa, Wine Director & Restaurant Manager at Da Terra

Maria Boumpa’s journey started in Greece, where food, wine, and hospitality are part of everyday life. But it was moving to London that expanded her perspective, exposing her to global wine culture and deepening her fascination with wine as a storyteller of place, people, and time. That emotional and intellectual connection is what continues to drive her today.

Angelo Lorea, Head of Wine at The Roof Gardens

For Angelo Lorea, the inspiration was simple: wine itself. He sees it as far more than a drink — a conversation starter, a marker of history, and a way to transport people somewhere else without ever leaving the table. That poetic power is what pulled him into the trade and continues to shape the way he thinks about hospitality.

Antonio Palmarini, Head Sommelier at Nela

Antonio Palmarini was introduced to wine in 2011 while working under Jean-Claude Ali-Cherif, a French manager whose knowledge and passion, especially around wine and cheese pairing, had a lasting impact on him. That mentorship helped shape not only his understanding of wine but also his wider journey into beverages and guest experience.

Yves Desmaris, Senior Sommelier at Galvin La Chapelle

Yves Desmaris was first introduced to wine at the age of 14, and what began as early exposure quickly turned into passion. He also credits his father, followed later by Master Sommelier Gino Nardella, as a major influence in his development. Those early inspirations helped set him on a path that would eventually lead to the Master Sommelier exam.

Matteo Furlan, Head of Wines, The Dorchester

For Matteo Furlan, inspiration came from family. He credits his grandfather — the man who started the family business — as the role model who shaped his values and his direction. That family influence gave wine a deeper meaning, linking it not just to work but to legacy, discipline, and personal ambition.

Anastasios Karakasis, Head of Wine, Lilibet’s Mayfair

Anastasios Karakasis grew up in Greece, surrounded by people making and drinking wine, and that early exposure planted the first seeds of curiosity. Working in hospitality then deepened that interest, particularly through watching the relationship between chefs and sommeliers and the precision of Michelin-starred service. For him, wine became a natural extension of culture, craft, and high-level hospitality.

Daniele Palomba, Head of Wine at Mark’s Club

Daniele Palomba says he was inspired by the culture of wine itself — the history, artistry, and craftsmanship behind every bottle. It is a perspective rooted in reverence for the full world around wine, not just the drink in the glass, and it explains why his approach is so closely tied to heritage and storytelling.

Joanna Nerantzi, Head Sommelier, 5 Hertford Street

Joanna Nerantzi points to two defining moments. The first was watching the 2019 Best Sommelier of the World competition, where Marc Almert’s performance showed her the level of excellence the profession could reach. The second came just days later, when she worked a wine event in Santorini with Terry Kandylis. Seeing that level of talent and presence up close made her realise she needed to move abroad to pursue the career she wanted.

Elizabeth Mellish, Head Sommelier at Gleneagles Townhouse

Elizabeth Mellish’s story began through hospitality. Working at Skibo Castle exposed her to the artistry of service and the power of food and wine pairing, and that experience sparked a curiosity that steadily grew into a career. For her, wine was discovered not in isolation, but through the wider world of guest experience and fine hospitality.

Nicola D’Ascenzo, Assistant Head Sommelier at The London EDITION

Nicola D’Ascenzo’s journey started during summer breaks in high school, helping front-of-house teams in a hotel in southern Italy. But it was later, working in Turin in a region surrounded by some of Italy’s great wines, that he truly fell in love with wine. Curiosity and the excitement of sharing that passion with professionals and guests became the driving force behind his path.

Shashi Prakash, Food and Beverage Manager, Taymouth Castle Golf and Sport Club

Shashi Prakash’s inspiration came from a very real hospitality moment: after busy Saturday service in a Michelin-starred restaurant in Edinburgh, a sommelier would gather the team and pour different wines to taste. He was captivated by the variety, the stories, and the sense of discovery in every glass. That ritual sparked a curiosity that pushed him into study, competitions, and a deeper passion that still shapes how he approaches service today.

What stands out in all of these stories is that there is no single entry point into wine. Some were inspired by family, some by place, some by a mentor, and others by one defining moment that changed everything. But in every case, wine offered something bigger — a language of hospitality, culture, craft, and connection. That is what continues to draw great sommeliers in. And it is also what keeps them there.

As part of the London Wine Competition, Sid Patel—CEO of Beverage Trade Network and The On Trade—spoke with leading sommeliers and wine professionals who also serve as judges. These conversations go beyond scoring wines, offering a deeper look into the people behind the palates and the moments that shaped their careers.

Also Read:
London sommeliers on how to boost wine sales
Customers biggest wine mistakes according to sommeliers
Learn from the top London sommeliers on how to improve guest experience

TAGS: