In Her Element

Andrea Peterson

Ariana Tsuchiya

Ysabelle Socito

In Hawai‘i’s evolving wine scene, three women — Ariana Tsuchiya, Ysabelle Socito and Andrea Peterson — are redefining what it means to be a sommelier. Through scholarship, service, and a deep commitment to hospitality, they are not only shaping wine programs across the islands but also reshaping perceptions of the profession itself.

Born and raised in Hawai‘i, Tsuchiya’s journey into wine began with curiosity and cultural immersion. While studying international business at the University of Miami, she worked in restaurants and bartended, but it was a semester abroad in Rome in 2013 that transformed her perspective. There, she discovered the sentimentality behind food and beverage — the importance of knowing the source, the maker, and the origin story. Wine, she realized, was woven into culture and daily life. “It encompasses history, geography, geology, and pairs with cuisine,” she says. “I knew then that I wanted to fold wine into my life and my career.”

Returning home, she worked at Alan Wong’s as a bar porter under mentor Mark Shishido, who encouraged rigorous self-study. Within a year, she passed the Court of Master Sommeliers Introductory and Certified exams and earned her CSW and CSS certifications. She later interned at Neyers Winery and completed WSET Level 3 in Sake, further broadening her expertise.

Her career expanded at The Royal Hawaiian hotel before she became Director of Beverage for G Lion Hawai‘i, overseeing programs at Hy’s Steak House, Quiora and Solera. Operationally, she sees challenges in securing investment in restaurant management and cultivating more professionals dedicated to the craft. To elevate her teams, she emphasizes extensive staff training and an original educational video series to promote smaller-production wines.

What excites her most is terroir — the way soil, climate, and tradition converge in a single bottle. And while she has poured some of the world’s most coveted labels — including a memorable bottle of Domaine de la Romanée-Conti La Tâche ordered by a guest who mistook the bin number (three digits) for the price (four digits) — she treasures equally the generosity of a guest who bought her first taste of Château d’Yquem, one of the world’s greatest sweet wines.

Her message to diners is heartfelt: “Please utilize us. We’re not scary. We’re here for you — not judging — helping you explore.” For Tsuchiya, being a sommelier is about “channeling the purest form of hospitality,” creating connection and guiding someone through a meaningful experience.

Socito’s path began at the University of Hawai‘i in the Hospitality program. She started as a hostess at Quiora, where she attended Tsuchiya’s wine classes and found herself surrounded by inspiring professionals who believed in mentorship, including local food and beverage all stars like Dusty Grable, Hayden Butler and Patrick Okubo, MS. Encouraged to grow, she passed both the Introductory and Certified exams through the Court of Master Sommeliers.

Balancing two jobs while studying has been one of her greatest challenges, along with carving out time for growth and new experiences. Yet what drives her is simple: caring for others. “I’m always concerned that the guests are having the best experience,” she says. For Socito, wine is about community — meeting people in the industry, discovering new bottles, and constantly finding room to grow. She pushes back against the outdated stereotype of the sommelier as pretentious.

“It can be so much more fun with some guidance,” she explains. Her goal is always to help guests relax, explore and enjoy. She finds joy in storytelling and learning from mentors, sharing those lessons with guests tableside. Her favorite wines include Billecart-Salmon and Krug Champagnes, which reflect her appreciation for elegance and celebration. What she loves most about being a Somm is the opportunity to connect. “Having expertise with my wine program and my craft” allows her to build trust and create memorable dining moments.

Peterson’s journey began far from Hawai‘i. Raised in Massachusetts by professional runner parents, she grew up traveling extensively and developed an early love for hospitality. Frequent trips to Las Vegas — often for the Las Vegas Marathon — sparked her interest in the city’s dynamic restaurant culture. She attended UNLV, earning a degree in hospitality with a minor in food and beverage, where Old World and New World wine classes ignited her passion for wine’s history and global diversity. In Las Vegas, she found limitless resources and mentors, including Ira Harmon, MS. She entered the Court of Master Sommeliers program, passed the Introductory and Certified exams, and is now an Advanced Candidate.

Peterson worked at Blossom and Carbone before helping open Turtle Bay Resort after moving to O‘ahu in 2020, where she met her husband from the North Shore. She later joined the Four Seasons and now serves as General Manager of Osteria Mozza Lāna‘i at the Four Seasons. Her challenges are not unique to luxury hospitality. Many guests prefer sticking to familiar labels rather than exploring pairings or lesser-known varietals. She strives to champion smaller producers —especially domestic ones — and introduce esoteric grapes to broaden palates. She is also mindful of rapidly advancing technology.

“We need to learn to integrate the technology lest it take over the role of a sommelier,” she says, emphasizing the importance of maintaining the human connection that defines the craft. Peterson is energized by emerging regions, particularly Mallorca, whose indigenous varietals and value impressed her deeply during her honeymoon on the island. She advocates for low-intervention winemaking and believes wine should serve as a bridge for discussion and enjoyment.

Her Las Vegas stories are unforgettable: at the Baccarat Room at ARIA, high-roll-
er guests would receive “comp” bottles costing tens of thousands of dollars. One famously ordered Château Cheval Blanc, took a sip, and mixed it with Coca-Cola. They often left plenty of wine in the bottles, which also allowed her the opportunity to taste some of the best wines on the planet early in her career. For Peterson, being a sommelier is about opening minds and building trust. “We carry the passion for wine. We tell the winemakers’ stories.”

All three women emphasize perseverance and community for aspiring female sommeliers. Tsuchiya urges women not to doubt their place at the table and honors the pioneering women who came before her. Socito reminds newcomers that doubts are normal; you are not alone. Growth takes time; surround yourself with people who are motivated and share similar goals.

Peterson offers a final piece of wisdom: “Trust your palate. Trust your intuition. Trust yourself.” Together, Tsuchiya, Socito and Peterson embody a new era of sommeliers — collaborative, welcoming and deeply connected to both craft and community. Through every pour, they transform wine from a beverage into an experience — one rooted in story, generosity and human connection.