Tell us how you first got into wine and why you chose to pursue a career in it.
I first became involved with wine in 2016 when I participated in - and won- the “Best Young Sommelier of Cyprus” competition. That moment was the true beginning of my professional journey in wine.
Before that, I had spent many years working as a waiter, serving and opening bottles without much thought. But everything changed the day I tasted a Clare Valley Riesling. I was deeply impressed, and from that moment, my curiosity about wine grew stronger each day.
What specifically attracted you to becoming a sommelier?
Sotiris Neofytidis has worked hard to follow his dream to become a Master Sommelier
I see sommeliers as the “chefs” of the wine world. Just as chefs create dishes that bring joy to their guests, sommeliers design wine lists, tasting flights, and curated experiences that provide the same level of pleasure and discovery. That creative responsibility was what drew me to the profession.
What have been the key milestones in your career so far?
Winning the “Best Young Sommelier of Cyprus” two years in a row was an important start. In 2022, I went on to win both the “Best Sommelier of Cyprus” and the “Best Sommelier of the Balkans.”
Another highlight was placing 10th at the “Best Sommelier of the World” competition, held in Paris by the Association de la Sommellerie Internationale.
From early on, my dream was to become a Master Sommelier. At first, I didn’t even know what those initials meant. But once I began working toward my certified sommelier exam, I discovered the immense prestige and elegance behind the title. That inspired me to take the challenge very seriously.
What was your initial training as a sommelier?
I began by studying books such as The World Atlas of Wine and by participating in group tastings with colleagues. Those sessions helped me develop both my theoretical knowledge and my tasting skills.
What do you enjoy most about being a sommelier?
For me, being a sommelier is about storytelling. When guests order a glass or bottle, I love to share the story behind the label—what makes the wine unique and why it deserves their attention. Wine is culture, history, and people’s passion in a single bottle.
Why did you decide to pursue the Master Sommelier qualification?
It takes a lot of training and dedication to stand a chance of being a Master Sommelier says Sotiris Neofytidis
The Master Sommelier title is the highest level of certification in our profession and also the most demanding, with fewer than 300 Master Sommeliers worldwide in nearly 50 years. The difficulty itself inspired me. I wanted to challenge myself and join this group of professionals who represent the very best in the world.
What was the process like in terms of difficulty, time, and dedication?
It took me nearly eight years of consistent preparation. I studied for about two hours every day and tasted at least 12 wines per week average, steadily working toward my goal.
What did you enjoy most about the training and education?
I enjoyed every moment of discovery - learning new things about different regions, their laws, and regulations. Theory was always my strength, and deepening that knowledge gave me great satisfaction.
What did you find most difficult, and how did you overcome those challenges?
The hardest parts were theory and tasting. With theory, I had to master more than 6,000 questions, which at first felt overwhelming. After three very intense months of study, however, I began to absorb the knowledge more effectively.
Tasting proved even more difficulty - I needed three attempts to finally pass. Overcoming that challenge required persistence, humility, and the ability to learn from each setback.
What advice would you give to other sommeliers who want to train for the Master Sommelier title?
Sotiris Neofytidis achieved his goal of becoming a MS earlier this year
Consistency is everything. Stay disciplined, never lose focus, and always listen carefully to the feedback of Master Sommeliers. Use their guidance to return stronger each time.
What has it meant to you personally to become a Master Sommelier?
It has been a dream come true - an extraordinary achievement that I will treasure forever.
How has becoming a Master Sommelier impacted your career?
The title has earned me global recognition and respect, and it has opened many exciting professional opportunities that I could never have imagined before.
What are your ambitions now as a sommelier?
I come from Cyprus, a small island in the Mediterranean, and I am proud to be the first to put my country on the Master Sommelier map. My main ambition now is to promote Cypriot wines to the international sommelier community, showcasing that Cyprus offers so much more than just Commandaria.
Anything else you would like to add?
I would like to thank all the Master Sommeliers who supported me along the way and helped me grow: Stefan Neumann MS, Adam Pawlowski MS, Ronan Sayburn MS, Edouard Oger MS, and Svetoslav Manolev MS. Their guidance was invaluable in helping me achieve this goal.
* You can find out more about how to train to be a Master Sommelier at the Court of Master Sommeliers website.
