As one of 273 Master Sommeliers in the world, George Miliotes is a passionate educator and curator of wines. A firm believer in education and knowledge-sharing, Miliotes continuously studies wine, identifying the most interesting wines through annual trips to wine-growing regions from France to South Africa. Building relationships with some of the best vintners in the world, he also takes an active role in the winemaking process helping to create custom blends.

Miliotes’ unique by-the-glass lists encourage guests to make adventurous choices, selecting new wines, whether they are domestic or global, to pair with their courses. The result of his worldwide efforts are wine lists that are distinct to his restaurant’s culinary offerings, and widely reviewed as exceptional in every way.

In March 2007, Miliotes became a Master Sommelier, passing a series of rigorous examinations that requires the candidate to identify grape variety, country of origin, district of origin and vintage of wines by taste, sight and aroma alone. From 2002 – 2016, he oversaw all aspects of wine culture for Darden including The Capital Grille and Eddie V’s, and was one of the founders of Seasons 52. George led the development of their award-winning wine lists and educated and motivated service teams about wine in order to deliver exceptional guest experiences.

Miliotes returned to Walt Disney World with the opening of Wine Bar George, the only wine bar in Florida led by a Master Sommelier. Now open in The Landing at Disney Springs, Wine Bar George brings Miliotes’ expertise and worldwide travels to the heart of Central Florida. Follow George @WineBarGeorge and visit for more information.


Where are you working currently and how has being a MS supported you in your current role?

My wife Leanne and I own and run Wine Bar George at Disney Springs. One of the basic tenets of our business is that there is a Master Sommelier at the restaurant the majority of the time. If I am not there, one of our Advanced or Certified Sommeliers are in charge of the wine service.


Where were you working when you passed?

I was running the beverage program for Seasons 52 and The Capital Grille while helping Season 52 expand to a national group of restaurants.


What made you want to become an MS?

The hospitality, humility and knowledge surrounding our certification.


What advice do you give those who are pursuing certification?

Theory, hard work and having fun in a restaurant will take you a long way.


What is your desert island wine, or what wines/beverages are you currently excited about?

As far as drinking, I am an omnivore. A well stocked cellar of all alcohol and mixers would be needed on my desert island. Hopefully there would be a vast array of solar panels or a river that could be harnessed to power a cell tower as well.