Matteo Furlan has worked at some of the best restaurants in London. Experience and expertise gives him a unique vision on the future trends in hospitality.
“I have always been interested and passionate about wine,” says Furlan. It seems, from how he describes the start to his career, that he was always destined to be a top sommelier. “It all started when I was a child, making wine with my grandfather at home. I can still remember the smell of the fermenting must in his tiny wine cellar!”
Furlan admits that the powerful mix of those winemaking aromas and his upbringing in the family restaurant, on the outskirts of Venice, means that he has, “always had hospitality in my DNA. I guess it all started when I was officially allowed to have my first taste, I fell in love with it.” He recalls, “Fabio, the manager at the 5 star hotel where I was working at the time, suggested I move to London. He told me that it was the heart of the wine business, globally speaking. He had worked in London for many years, so I followed his advice. I’m still here years later.”
Being a sommelier is more than just a job. It’s a lifelong learning journey. The world of wine is vast and constantly evolving, and as a sommelier, you never stop discovering new things.
Top of his game
A look at Furlan’s CV reads like a listing of the best places to eat in the UK’s capital. J. Sheekey, Roka, The Ritz…he’s ticked a few boxes when it comes to matching good food and wine for well-versed diners. After a 6-year stint at The Ritz, as Head Sommelier, he moved to The Dorchester a couple of years ago to become Head of Wine. He has also been ranked within the top 10 of the Top 100 Sommeliers in the UK 2023 and 2024, and he won Best Sommelier of the Year in 2019. You could say he’s at the top of his game. He believes that “being a sommelier is more than just a job. It’s a lifelong learning journey.”
“The world of wine is vast and constantly evolving, and as a sommelier, you never stop discovering new things,” Furlan says, “being a sommelier is a career that offers unparalleled opportunities, whether it’s travelling to stunning wine regions, meeting inspiring winemakers, or working alongside passionate colleagues,” he adds, “who often become lifelong friends.”
That said, the path isn’t without its challenges, he reveals. “The hours are long. We work when the rest of the world is celebrating or taking time off. But, for those of us who love what they do, the rewards far outweigh the sacrifices.” Furlan firmly believes that there is “a unique joy in helping someone discover a wine that resonates, knowing that you have created a memorable experience.” However, he acknowledges that the hospitality industry has changed dramatically since he began, “and it’s clear that it will continue to evolve,” he says. Furlan appreciates that change brings new challenges, but, he states, “change also opens doors for talented individuals who are eager to succeed.”
“Those with dedication, creativity, and a true passion for wine, this journey is one of endless possibilities and personal fulfilment,” he concludes, “Being a sommelier is not just a career, it’s a way of life; one that enriches you in ways you never imagined.”
Guests are looking for more than just food. They want experiences, but they are also looking for value – they’re very conscious about their budget. Diners no longer plan in advance. Reservations are made at the last minute and this reflects a trend in the industry; we have to able to adapt quickly and react faster than ever before.”
Future-proofing hospitality
Furlan explains that the restaurant sector is evolving and transforming significantly, consumer preferences are changing especially when it comes to the customer’s growing emphasis on sustainability. “People are increasingly conscious of where their food and wine comes from and it’s impact on the environment. We are responding by sourcing locally, reducing waste, and offering low-impact menu options. Sustainability is no longer niche – it is more of an expectation from our clientele,” he says.
Additionally, he comments, that he sees his guests focussing much more on health and wellness. “This is influencing menus across the board, meaning that we are now offering dishes that are nutritionally balanced, allergen-friendly, or tailored to specific dietary lifestyles,” he adds. “Guests are looking for more than just food. They want experiences, but they are also looking for value – they very conscious about their budget.” Furlan believes that hospitality is becoming more and more dynamic, “Diners no longer plan in advance. Reservations are made at the last minute and this reflects a trend in the industry; we have to able to adapt quickly and react faster than ever before.”
Responsible for wine across the whole of The Dorchester operation means Matteo Furlan is in a privileged position; at the sharp end of where trends begin, where it all starts and influences what will be happening in restaurants across the country very soon.
