Meet Martin Riese | Water Sommelier

We had the good fortune of connecting with Martin Riese and we’ve shared our conversation below.

Hi Martin, can you talk to us a bit about the social impact of your business?
Through my work as a Water Sommelier, I help educate consumers, businesses, and hospitality professionals about the importance of water quality, sustainability, and responsible consumption. By raising awareness of the differences between water sources, mineral compositions, and environmental impacts, I encourage more informed choices that support both personal health and the protection of natural water resources. I also collaborate with restaurants, hotels, and organizations to promote sustainable water programs, reduce unnecessary waste, and highlight the value of clean drinking water as one of our planet’s most precious resources. My mission is to elevate the conversation around water, inspire greater appreciation for this essential resource, and contribute to a more sustainable future for communities around the world.

Alright, so let’s move onto what keeps you busy professionally?
My career has been built around a simple but often overlooked idea: water is not just water.
Growing up in Germany, I developed an appreciation for the differences between mineral waters and the role they play in culture, dining, and wellness. What started as curiosity eventually became a passion and led me to become one of the world’s first certified Water Sommeliers. At the time, very few people believed that water could be discussed, tasted, and appreciated with the same level of attention as wine. That challenge became my opportunity.
What sets me apart is that I have dedicated my career to educating people about the world’s most important beverage. I don’t just talk about water; I help people understand where it comes from, how geology shapes its taste, why minerals matter, and why protecting our water resources is critical for future generations. Through consulting, speaking engagements, media appearances, hospitality partnerships, and consumer education, I have helped bring the concept of water appreciation to audiences around the world.
One of the accomplishments I am most proud of is helping establish the role of the Water Sommelier in the United States and creating some of the first curated water menus in the hospitality industry. Seeing restaurants, hotels, and consumers embrace water education and sustainability has been incredibly rewarding. What excites me most today is that the conversation continues to grow. More people are recognizing that water quality, sustainability, and responsible consumption are issues that affect everyone.
The journey was far from easy. When I first began talking about water as a subject worthy of serious discussion, many people thought the idea was unusual or even humorous. Building credibility required years of education, persistence, and proving that there was real value behind the concept. I had to challenge assumptions, educate audiences, and remain committed to my vision even when others did not immediately understand it.
The biggest lesson I have learned is that innovation often requires patience. If you believe in something strongly enough, you must be willing to educate, adapt, and stay focused on your purpose. Success rarely happens overnight. It comes from consistency, passion, and the willingness to keep moving forward despite skepticism or setbacks.
What I want the world to know about me and my brand is that my mission extends far beyond tasting water. My goal is to inspire a greater appreciation for water as one of our planet’s most precious resources. Through education, advocacy, and storytelling, I hope to encourage people to think differently about what they drink and to recognize the importance of protecting clean, sustainable water for future generations.
At the end of the day, my story is not just about becoming a Water Sommelier. It is about turning a passion into a platform that helps people better understand, value, and respect the resource that connects all life on Earth.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would showcase water related activities in the LA Area:
Hike to the waterfalls in Eaton Canyon.
Visit the lakes and gardens at Descanso Gardens.
Go whale watching from Long Beach Harbor or San Pedro Harbor.
Take a dolphin-watching cruise.
Visit Aquarium of the Pacific to learn about marine ecosystems and conservation.
Visiting LACMA where I published my first water menu in 2012
Eating at Gwen Restaurant, where my current water menu is in place.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Credit goes to the hospitality professionals, chefs, restaurateurs, water producers, environmental scientists, and sustainability advocates who help advance the conversation around water quality and responsible consumption. Equally important are my social media followers , students, and industry partners who embrace learning about water and support efforts to elevate its role in hospitality and everyday life. Their curiosity, collaboration, and commitment make it possible to create a greater appreciation for water as one of our most valuable natural resources. A special mention goes out to Ethan Klein and the H3 podcast crew who gives me many times the possibility to showcase my passion to a larger audience on Youtube.

Website: https://www.martin-riese.com

Instagram: https://www.instagram.com/martinriese/

Linkedin: https://www.linkedin.com/in/martin-riese-183b4a66/

Twitter: @martinriese

Facebook: https://www.facebook.com/MartinRieseWaterSommelier

Youtube: https://www.youtube.com/channel/UCw-AY3fX7lr6LewNQMOksFA

Other: TikTok: https://www.tiktok.com/@martinrieseofficial

Image Credits
Sven Doornkaat