The Wine Director at The Oakville discusses wine education, reading the room, creating memorable guest experiences, and building a wine program that balances accessibility with discovery.

Originally from Reno, Nevada, Sutton McElroy now lives in Chicago and serves as Wine Director at The Oakville. He has worked as a sommelier for seven years and has also gained experience on the agricultural side of the industry as a Technical Viticulture Intern during harvest in Napa Valley.

McElroy’s approach to wine is shaped by history, storytelling, and the people behind every bottle. In this interview, he discusses the practical skills required to become an effective sommelier, the importance of understanding guests, and how suppliers can build stronger relationships with restaurant wine buyers.

Tell us about yourself and your current role in little detail 

I am originally from Reno, NV, and currently live in Chicago, IL. I have worked as a Sommelier for seven years and recently stepped into the role of Wine Director. Along the way, I also worked the harvest in Napa Valley as a Technical Viticulture Intern. While I once considered leaving hospitality to pursue a career on the agricultural side of wine, I’m ultimately grateful to have remained guest-facing, where I can continue to focus on dynamic wine education, storytelling, and challenging the narratives that shape how we experience and understand the wine industry.

Why did you want to become a sommelier?

I wanted to become a sommelier because I fell in love with the historical side of wine. Each bottle is a snapshot of a place at a moment in time, carrying with it the stories and journeys of so many people, families, and traditions. I love being able to make those stories accessible to others. When I started learning about the world through the context of wine, things just seemed to click.

Questions you would ask a customer who doesn't know anything about wine to get the conversation going at a restaurant?

I ask them about their day, what they’re eating, who they’re enjoying the bottle with, what kinds of wines they typically enjoy, or even what kinds of cocktails they gravitate toward.

What are some of the most important skills for a sommelier? Please write in detail.

I think the most important skills for a sommelier are rooted in being able to truly listen and read the room. While our practical knowledge is essential for navigating selections and conversation, it’s contingent upon our ability to think quickly, pick up on nuanced details, and translate sometimes non-specific requests into a “connect-the-dots” relationship, if you will. All while flipping through our mental Rolodex, being personable, and building trust on a dime.

How I would train my new staff member in their first 7 days of joining.

While building on their wine knowledge and tailoring it to the specific setting is important, I think the most valuable training lies in the everyday tools. A strong understanding of cellar organization, efficient use of administrative systems and technology, and the microcosm of service-oriented details gives someone the foundation they need to confidently navigate new people and spaces.

What methods do you use to grow beverage sales in your business or ideas you may have? Please explain with examples and how your ideas resulted in growth in beverage sales.

Tapping into the local market and understanding what people are enjoying—or even what’s trending among consumers—is important. You have to maintain a constant temperature check on the world around you because things move quickly. At the same time, you always have to be five steps ahead to avoid surprises and keep the energy moving. Knowing what you’re looking for in advance allows you to keep an eye out and be ready when the right thing comes along, without feeling like you’re scrambling. That might mean finding something at a great price to offer guests, or simply strengthening a guest relationship by creating a VIP experience on us.

What's the best part of your job, and why do you like that?

No two days are the same! I crave structure, but with flexibility and creativity.

How do you elevate the guest experience? Please give 4-5 examples and insights here.

Remember their names and remember what they like. People deserve to feel special. Our guests are the core of what we do.

Everyone is a VIP.

Have a fun bottle open? Splash the young couple who came in for dinner on a random Tuesday and is just getting into wine.

Honor your loyal customers.

Extend a small discount on their next ticketed purchase. A small gesture goes a long way.

Have the conversation, even if it’s not about the sale. Read people’s body language and be authentic. So many great guest relationships have started because of an extra table touch or question I have asked. You don’t think it makes an impact until you start recognizing the same folks keep coming back.

What are the biggest faux pas that customers tend to make when ordering and drinking wine?

Acting like they don’t have opinions. It’s okay to like what you like; I’m not here to judge!

Any favourite food and wine pairing suggestions for drinks enthusiasts?

Trader Joe’s Fancy Cheese Crunchies + Champagne

How can suppliers work with you to drive sales?

Clear and consistent communication. Let me know about any shortages or surplus in advance. When timing isn’t an issue, we are able to make a plan in advance.

Can you share with us an example of a solid wine program?

A solid wine program acknowledges all aspects of wine, offering something for everyone across every level of accessibility. That might mean price point, producer recognition, category, style, and so much more. A great wine program is built around both what guests already know they want and what we’re excited to show them. Those two things have to exist harmoniously.

Sutton McElroy is Wine Director at The Oakville and a Sommeliers Choice Awards judge. Her experience gives her a practical understanding of what makes a wine relevant for restaurant lists and enjoyable for on-premise guests.

If you are a winery, wine brand, or importer looking to present your wines to active sommeliers and wine directors like McElroy, enter the 2027 Sommeliers Choice Awards. Every entrant will receive detailed feedback, score breakdowns, channel-fit insights, serving suggestions, and information about who evaluated each wine.

Also Read:
Ryan Hoffman on Wine, Hospitality and Building Guest-Forward Beverage Programs
Shaina Nestor on Leadership, Hospitality and Building a Guest-Focused Wine Program
Sommeliers Choice Awards Launches Exclusive On-Premise Buyer Intelligence Report For Entrants