Q&A: Daniel Marzotto, chef sommelier, Sketch

Some sommeliers develop an interest in all things grape-related later in life - Daniel Marzotto was immersed in wine culture from the word go. Raised in Italy's Veneto region, Marzotto spent a colourful childhood helping his grandfather produce wine from contraband American grape varieties that few self-respecting Venetians would consider touching today. After studying culinary arts in Abano Terme and cutting his teeth in his family's restaurant, Marzotto's father, himself a sommelier, convinced him to make the leap from the kitchen to the restaurant floor. The rest, as they say, is history.
Today, as chef sommelier at Sketch and an influential voice within the hospitality community, Marzotto is recognised for his flexibility, curiosity and willingness to embrace change – qualities essential for survival in 2026. Over a glass of Corvina, he sits down with James Lawrence to discuss the rise of English sparkling wine, the AI revolution, and how restaurants can maintain profitability in our capricious age.

What vintage are you?
I'm a 1980 vintage - a mature vintage with character and history. Perhaps not a legendary collector's vintage, but one with its own distinctive charm.
 
First wine memory?
My first wine memory dates back to when I was five or six years old. My cousins and I would help my grandfather with the harvest and then head down to the cellar to crush and press the grapes. Being a true Venetian, he grew and vinified some of the so-called 'forbidden' grape varieties, especially Clinton and white Noah. These American vines were introduced to Europe in the early 20th century and were widely used after the phylloxera crisis because of their natural resistance.
 
When did you decide to become a sommelier, and why?
I remember it vividly. I studied culinary arts at the hospitality school in Abano Terme and started my career working in the kitchen of my family's restaurant. In the evenings, I would also help the front-of-house team. I was comfortable talking guests through every dish, explaining ingredients and preparation in detail, but when it came to wine, I was completely out of my depth.
Whenever a guest asked for a wine recommendation, I didn't know where to begin. That's when my father, who was a sommelier himself, encouraged me to enrol in my first courses with the Italian Sommelier Association.
 
If you were mentoring a young sommelier entering the profession today, what skills would you tell them to prioritise?
I would strongly advise them to broaden their expertise beyond traditional wine knowledge by gaining a thorough understanding of mixology, alcohol-free beverage offerings, and wines from emerging regions.
English sparkling wine is a perfect example of how quickly the industry can evolve. Who would have imagined 20 years ago that it would become such a serious contender on the international wine stage?
 
Why did you decide to get involved with the sommelier wine awards?
I got involved with the Sommelier Wine Awards because I think they’re one of the most relevant wine competitions for people working in hospitality. The wines are assessed from a sommelier’s point of view, so the focus is not just on quality but also on how they work on a wine list and with guests. I also enjoy the opportunity to discover new wines, identify emerging trends, and spend time tasting and exchanging ideas with other professionals in the industry.
 
London remains one of the world's most competitive wine markets. How have guest expectations changed since the pandemic?
I think the biggest change since the pandemic is that guests have become more intentional in their choices. People are going out less frequently than before, but when they do, they want a memorable experience. They're more willing to explore, ask questions, and trust recommendations, especially if they feel they're getting something unique that they couldn't easily find at home.
One misconception that still exists is that consumers are becoming less interested in wine. In reality, I think they're becoming more selective. Guests may not always be looking for the most prestigious label, but they are looking for quality, authenticity and a connection to the product. They're also far more open-minded than many operators assume, whether that's trying wines from emerging regions, English sparkling wines, orange wines or premium alcohol-free options.
We're also seeing growing interest in wine-pairing programmes, low and no-alcohol pairing options, and larger by-the-glass selections, including smaller serve formats. The key is giving guests the confidence to explore.
 
Many restaurants are grappling with rising costs and pressure on margins. How do you balance commercial realities with the desire to build a wine list that feels distinctive, ambitious and educational?
I think the key is to be ambitious, but in a way that makes commercial sense.
A distinctive wine list doesn’t have to be filled with expensive wines. Often, some of the most exciting opportunities come from lesser-known regions and producers that offer excellent quality and value.
Guests appreciate having opportunities to explore, but they also want to feel comfortable with their choices. That's where a well-trained team can make a huge difference – helping guests discover something new without making the experience feel intimidating.
From a business perspective, it's also important to look beyond the headline margins of individual bottles. A successful wine programme should enhance the overall guest experience while supporting commercial performance. The challenge is finding that balance between profitability and personality, and I believe the most successful wine lists are the ones that achieve both.

When you're deciding what earns a place on a list, what ultimately matters more: reputation, quality, story, or value?
Personally, I would rank them in this order: quality always comes first. If quality is missing, then it's just marketing. But story and history come immediately afterwards. They help explain why an appellation exists and often spark curiosity among guests. Next, I would place value, as emerging regions certainly tend to outperform more classic and traditional ones in this regard. Finally, I would put reputation. It reflects the recognition and trust accumulated over time. The more historic regions have earned their prestige through decades, or even centuries, of excellence.
 
Artificial intelligence and data-driven recommendation tools are beginning to influence hospitality. Do you see technology enhancing the sommelier's role, or threatening one of the last genuinely human aspects of restaurant service?
I believe technology can enhance the sommelier’s role, but not replace it. Last Saturday, while chatting with a guest at one of my tables, we came to an interesting conclusion: AI can provide analysis, insights and recommendations, but a sommelier offers something no algorithm can truly replicate - human empathy, personal connection and the art of genuine hospitality. A sommelier is also a host, and what truly makes the difference is the human touch: the ability to share a joke, make guests feel at home, and earn their trust. For that reason, I see technology as a tool to support the profession, not be a threat to it.
 
Finally, describe your perfect food and wine pairing?
There is no single perfect food and wine pairing, because the best match always depends on the guest, the occasion, and the experience they are looking for.
Personally, though, one of my favourite pairings in recent years was a traditional method sparkling wine from Anderson Valley, California, paired with one of Chef Pierre Gagnaire’s dishes: seared duck breast served with foie gras and a classic Bigarade sauce. The freshness, texture and subtle richness of the wine worked beautifully with the depth and elegance of the dish. It was simply delicious and a perfect example of how an unexpected pairing can create something truly memorable.