Learn about our Team and Culture

We’re a team of dedicated professionals, looking after your every need!

Maximilien Fedkiw

Maximilien Fedkiw

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!”

Fabian Wong

Fabian Wong

Fabian Wong joined Le Bistrot du Sommelier in 2013. Since young, he has had a strong interest in working in an f&b environment because of the fast pace of work and the opportunity of meeting different guests everyday. He decided to join Le Bistrot because the food and wine philosophy at the restaurant are similar to those that he looks for and believes in.

As a host of Le Bistrot du Sommelier, he is onsite and at work everyday, explaining the daily "special of the day" to the guests and making sure that every guest has a smooth and satisfactory experience throughout the meal. Guests who encounter problems while ordering food or wine, can turn to him for help as he is more then happy to help and oblige

Brandon Foo

Brandon Foo

My interest in cooking, which started at 10, led me to this career. I am behind Le Bistrot du Sommelier’s savoury dishes and I am in charge of our dynamic kitchen. Mentored by Chef Patrick Heuberger, I took my role as Chef de Cuisine in 2013. Autodidactic, hands-on, passionate and self driven, gleaned from my years of experience working with Michelin Starred Chefs. I moved around France, Switzerland and Australia before coming back to Singapore in 2010 and earned the “Rising Chef of the Year” award in 2014 from the World Gourmet Summit.
While maintaining the restaurant’s classic repertoire of food, I leave a mark by giving the dishes a more refined touch, through adopting modern techniques for precision. I plan the promotions and seasonal menus, searching always for the best quality that season product markets can offer. Just about every item in our menu is made from the scratch, with some of the dishes taking 3 days to prepare. Even in 5 or 10 years, we will remain consistent with our food, wines and service. This is not a one-off business and there are no shortcuts. We serve classic French food with seasonal ingredients. Sometimes, we also spend sleepless nights brainstorming new ideas!!

Welcome! Did we say that we would love to work with you? So dont be shy, get in touch!