In February this year, Maria Boumpa was named Rising Star in the sommelier category, sponsored by Booker, at the second National Restaurant Awards Rising Star event. Boumpa has previously worked in restaurants in Greece and Denmark and is currently wine director at the two-Michelin-starred Da Terra in London and also oversees the wine offer at one-Michelin-starred Maré in Brighton.
Tell us about your career to date
I grew up in Greece and initially studied economics when I took a part-time job in a coffee shop. I then worked in a five-star hotel and sparked my interest in hospitality. Then I spent a few years working on the restaurant floor, completing an internship at a Michelin-starred restaurant in Denmark and later working two seasons in Mykonos. While working in Denmark at a tasting menu-only restaurant, the huge range of wines available to explore made me realise how much there was to learn. That experience became the benchmark that shifted my career towards wine. I am now head sommelier at the two-Michelin-starred Da Terra and I also look after the one-Michelin-starred Maré. I have been with the team for six years since opening, won the UK Sommelier of the Year title in 2025, and will represent the UK at the ASI Best Sommelier of the World 2026 in October.
What does your current role involve?
I’m responsible for the wine buying, pricing, and overall structure of the wine list. We make a lot of decisions collaboratively as a team, and the same applies at Maré as well. I oversee the list and work closely with the team there, even though I’m not physically based at the restaurant full-time. I’m also on the floor a lot doing the service.
What is your favourite thing about your job?
My favourite part is working on the floor with guests, though I also enjoy interacting with suppliers, pricing wine, and making the list financially sustainable for the business.
What is the hardest thing about your job?
The hardest part for me right now is balancing the demands of the job with studying and preparing for competitions. Otherwise, I really enjoy the work.
Who has been your biggest industry inspiration/role model to date?
I don’t have a single source of inspiration, but I draw influence from many people in the industry. My employers, Rafael Cagali and Charlie Lee, have been key mentors, supporting me throughout my career. Master Sommelier Stefan Neumann has also played an important role in my wine journey. There are, of course, many others who inspire me, but these three have been particularly significant.
Tell us about your career aspirations - where do you want to be in 10 years?
Ten years ago, I wouldn’t have imagined I’d be here. Right now, I’m focused on preparing for the ASI Best Sommelier of the World competition in October, which takes a lot of effort. I also hope to complete my Master Sommelier qualification, though that path requires time and resilience. Beyond that, my long-term goals are still unfolding, but these are the steps I’m taking toward them.
Would you like to open your own place someday?
Not at the moment, because I’m juggling so many things and can’t devote all my time and energy to it. But eventually, maybe yes. I’d like to run a restaurant where my personal touch is felt in every aspect.
What advice would you give to young people that are just starting out in hospitality?
Just go for it. There are so many exciting opportunities in the UK now, and the industry is very supportive. If you’re willing to work hard and grow, there’s definitely space to succeed.