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That’s likely because — according to — approximately 70% of sommeliers work in traditional hospitality settings. 

That said, shifting consumer behaviors and technological advancements are , which is projected to go from $340.12 billion earnings in 2021 to $456.76 billion in 2028. 

Additionally, e-commerce and subscription-based wine services have revolutionized how people discover and buy wine, and rising interest in sustainability, low-alcohol wines, and emerging wine markets is reshaping industry trends. 

As consumer preferences continue to shift, sommeliers are adapting their expertise to stay ahead of the curve, ensuring they meet the evolving demands of today’s wine drinkers.

Recognizing this shift, we’re exploring sommelier career paths and gathering insights from professionals across various sectors of the wine world. First up: traditional sommelier careers — specifically working in restaurants and hospitality. Here’s what three wine professionals told us about their work.  

Restaurant Sommelier

For many, the classic sommelier career path leads to restaurants, hotels, and high-end hospitality settings. Here, traditional somms curate wine lists, pair wines with menus, and elevate the dining experience via carefully selected vintages. 

That said, today's more modern sommeliers take on far more than just wine service — they are educators, strategists, and leaders within their organizations.

Wine Director

For Marvella Castaneda, the former sommelier at Signia by Hilton Atlanta and now the wine director at the Capital City Club, the "sommelier" moniker is multi-faceted.

“Working as a sommelier at Hilton is more than just selecting wines — it’s about leadership, team management, and navigating a large-scale hospitality operation,” says Castaneda. 

“The company invested in my growth, providing leadership training that shaped me into a stronger mentor and supervisor. While I specialize in wine, my role also involves overseeing operations across multiple outlets, balancing management responsibilities with my passion for wine.”

Beverage Director

Similarly, Joseph Lopez, Director of Beverage at Walt Disney World’s Swan & Dolphin Resort, views guest education as essential to his job.

“One of my responsibilities is teaching at the Swan & Dolphin Food & Wine Festival. This year, I did a seminar called ‘Salud! A Journey Through Spain,’ where we explored Spanish wines, their history, and pairings,” says Lopez.

Managing 20 restaurants and ten bars across three hotels, Lopez ensures that each venue’s wine selection aligns with its culinary identity.

“Wine selections at each restaurant are tailored to their menu and concept. For example, Todd English’s bluezoo focuses more on white wines to complement seafood,” Lopez says. “At the same time, Shula’s Steakhouse leans heavily on domestic Cabernet Sauvignons and international reds to pair with its steak offerings.”

As hospitality trends evolve, restaurant and resort sommeliers expand their roles beyond service, offering tableside wine education, curating unique tasting experiences, and collaborating with chefs to create dynamic food-and-wine pairings.

For Jhonel Faelnar, beverage director at NA:EUN Hospitality, the challenge lies in shaping wine programs that align with the vision of each restaurant within the group. He has built some of New York City’s most celebrated wine lists, from Attaboy and Atomix to Naru.

“Creating a wine program isn’t just about buying bottles — it’s about balancing budget, space, and concept. At Attaboy, I built on its natural wine roots, while Atomix was a blank slate where I maximized investment from day one,” says Faelnar. “Naro, being larger, needed a broader selection, blending accessibility with high-end offerings. Each restaurant has its own identity, and ultimately, the sommelier on the floor shapes what guests drink.”

Beyond his work in hospitality, Faelnar has launched his own winery.

“I was able to start my winery with a business partner in 2022, and we started Likha Wine Co., which translates to ‘create’ or ‘creation’ in the Filipino language,” says Faelnar.

Based in Santa Barbara, California, Likha Wine Co. represents Faelnar’s deepening connection to winemaking. His first vintage, released in 2022, features a personal touch — one of his charcoal drawings as the label.

Advice for Aspiring Sommeliers

Working as a sommelier requires a balance of technical expertise and interpersonal skills. Sensory evaluation — understanding aroma, taste, and texture — is fundamental to making accurate assessments and recommendations. ICE's Intensive Sommelier Training program centers on developing these skills. 

For those just starting, networking is key. Attending tastings, trade shows, and industry events helps build connections and exposes aspiring sommeliers to trends, producers, and key players. Engaging with mentors and learning from seasoned professionals provides valuable insights into career opportunities in traditional restaurant roles.