Marsha Wright manages beverage programs across multiple states for Dineamic Hospitality, overseeing concept-specific wine lists and ongoing staff education. Her approach centres on listening to guests, understanding their preferences, and selecting wines that complement both the cuisine and the restaurant’s target market.

Below are the exact questions and answers from her latest submission, dated September 9, 2026. Questions left unanswered have been omitted.

Tell us about yourself and your current role in little detail

I'm a Multi-Unit Wine Director managing beverage programs across multiple states. I handle everything from concept-specific wine list curation to building and leading ongoing staff education and training programs for our service teams.

Why did you want to become a sommelier?

My love for food & wine pairing led me to study and become a Sommelier.

Image: Marsha Wright of DineAmic Hospitality

Questions you would ask a customer who doesn't know anything about wine to get the conversation going at a restaurant?

I always want guests to feel part of the conversation, so I like asking about their preferences and go-to beverage(s) and/or cocktail(s), and what it is they like about it.

What are some of the most important skills for a sommelier? Please write in detail.

The most important skill for a sommelier is their ability to listen and understand what the guest is seeking. Being able to put your own personal preferences and wants aside allows you to cater to guests in a way that makes them feel comfortable being open and honest. This opens the door to trust, ensuring the guest feels secure enough to let you guide their dining experience.

How I would train my new staff member in their first 7 days of joining.

Great service relies on an educated floor staff. My training program features an intensive, immersive tasting schedule where new hires evaluate two food and beverage pairings per night. Collaborating closely with the Chef, we cover everything from ingredient composition and allergy risks to flavor profiles and pairing notes. Next-day quizzes are given as well.

What methods do you use to grow beverage sales in your business or ideas you may have? Please explain with examples and how your ideas resulted in growth in beverage sales.

Growing beverage sales requires constant innovation. In my experience, weekly weekend food and wine pairings are highly effective. Customers face decision fatigue daily. Presenting them with a thoughtfully curated dish paired with a beautifully balanced wine or cocktail removes that burden—and it is an elevated experience guests are more than willing to splurge on.

How do you self-learn and improve your skills? Please name some podcasts or books you would like to recommend here, or you read for yourself.

I love traveling to vineyards, meeting winemakers, and hearing all about their journey with wine. I also love reading The Somm Journal & Tasting Panel publications, Wine Spectator, Wine Enthusiast, Food & Wine.

What's the best part of your job, and why do you like that?

The most rewarding part of my job is guiding guests on a journey with food and wine and helping them understand how the two elevate each other. I also love introducing guests to new wines, regions, and grapes that they might not have heard of or tried before.

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How do you elevate the guest experience?

Food & wine pairings.

Your favourite TV show right now?

I'm such a crime junkie, so anything crime-related.

What are the biggest faux pas that customers tend to make when ordering and drinking wine?

They don't ask questions.

Any favourite food and wine pairing suggestions for drinks enthusiasts?

Yes, Fried Chicken & Sauvignon Blanc! I recently went on an education trip to Napa and this pairing changed my life...lol!

Your favourite book (does not need to be a wine book)?

Anything from James Patterson; his series books are addictive!

How can suppliers work with you to drive sales?

All of them.

Can you share with us an example of a solid wine program?

An exceptional wine program should have diversity—representing a variety of countries, regions, producers, and vineyards. Also, incorporating both classic benchmark varietals and obscure varietals.

What are the points you look at when selecting a new wine for your wine program?

When evaluating wines for any of my programs, I evaluate selections through three key areas: 1) seamless compatibility with our cuisine, 2) a compelling story regarding the winemaker and vineyard, and 3) strong financial affordability for our target market.

According to you, what makes a good sommelier, and what qualities do you look for when hiring a sommelier?

Great wine service begins with listening, not lecturing. In my hiring philosophy, an exceptional Sommelier must be an expert listener first and foremost. By truly understanding the guest's desires and comfort levels, they can guide the dining experience and build lasting consumer trust.

Also Read:
Know Your Sommelier: Tim Gaiser, Master Sommelier
Rachael Lowe on Wine Sourcing, Education and Building Strong Supplier Relationships
Paul Solomon on Thoughtful Wine Service and Creating Memorable Guest Experiences