Wine bottles in a wine cellar

Wine bottles in a wine cellar

Morgan Harris MS

Morgan Harris has worked as a sommelier since 2009. He began his career in the first wave of NYC wine bars, but has worked in Michelin-starred fine dining for the last five years. He’s a Master Sommelier and has competed nationally multiple times in Top|Somm and the Chaîne des Rôtisseurs Young Sommelier competitions. In addition to his day-to-day work on the floor, he writes and educates frequently. He hopes to spend his career promoting wine as one of the planet’s finest agricultural products.


What excites you about the Sommelier industry/community?

The willingness to share knowledge, imagination, and passion freely I think is really what sets us aside as a professional community. Coming to our discipline with open, humble eyes on a day-by-day basis is the essential work of the wine professional.

Why does continuous education in the wine industry matter to you?

If we don’t continue to improve and to create great hospitality situations with wines we love, we might as well hang it all up and become accountants.