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Maximilien Fedkiw’s career as a restaurateur was inspired while he was enrolled in Food & Beverage studies in 1992 at TECOMAH school, Paris. After graduation and upon completion of his military service, Fedkiw signed up for a sommelier’s diploma in 1998 and was an apprentice at the legendary two-star Michelin Les Ambassadeurs restaurant at the prestigious Palace Hôtel de Crillon in Paris, under the mentorship of chief sommelier, Frédéric Lebel.
Next, the globetrotting Fedkiw challenged himself by moving to the United States in 1999 for a term at Paul Bocuse’s restaurant in Florida - Chefs de France before joining the renowned Union League Café in New Haven, Connecticut, which overlooks the Yale campus. After his American experience, which included extensive visits to the Californian vineyards, he returned to France as a sommelier at the three-star Michelin restaurant L’Arpège in Paris. In 2001, he moved to Singapore and joined fine dining restaurant Les Amis. In 2006, Fedkiw also managed the opening of Italian restaurant Il Lido on Sentosa and has held sales and consultancy positions in the wine trade industry. Through these experiences, Fedkiw has become an expert in his field and a well-rounded wine professional.
In May 2008, Fedkiw opened Le Bistrot du Sommelier in Singapore. Le Bistrot du Sommelier is a delightful French restaurant serving hearty ‘terroir’ food and quality wines, with Fedkiw personally overseeing the restaurant’s wine programme.
His talent and expertise were recognized when he was twice awarded the prestigious “Best Sommelier of Singapore” in 2011 and 2014 by the World Gourmet Summit. He was also invited to serve as judge in the Business Times/UBS Wine Challenge for three consecutive years (2013, 2014 and 2015). He is a renowned and highly demanded wine speaker having organized numerous wine dinners and talks from introductory wine courses to wine master classes, along with master of ceremony duties for prestigious events for YPO-WPO, Business Times, Nomura Bank to name a few.
The oenology enthusiast continues to be fascinated by wine. “It’s an endless discovery where the more you think you know, the more you realize you have to learn! It’s frustrating but also extremely exciting. Most importantly, fine wine is fascinating!”