A recent experience reminded me that in today’s hospitality world, memorable experiences may matter just as much as memorable food.

Get to know Isabella Morano as she shares her story, how she started as a sommelier, and how her role as a sommelier has evolved during the pandemic.

“In the past few years, vegan food has grown so much in terms of creating different textures. That’s crucial when you pair with wine" - Hristian Iliev