Every wine list has a story. Here’s mine.
The first wine I ever made was with my dad in Ukraine. It wasn’t fancy, just plastic buckets, no labels, and a lot of laughter. This early lesson stuck with me: wine is meant to be shared, not overcomplicated.
Fast forward a couple of decades and I’ve worked my way across four countries, run programmes for Michelin-starred restaurants, launched wine brands, built cellars for collectors, and even smuggled Ukrainian wines into the UK market when the world thought it couldn’t be done.
Do I take wine seriously? Absolutely. Do I take myself seriously? Not even a little. That’s why I’ll happily pair pizza with Lambrusco or wax lyrical about Ernest Hemingway being the ultimate dinner guest.
If you like your sommeliers decorated…
Master Sommelier Candidate, Court of Master Sommeliers since 2024
Advanced Sommelier, Court of Master Sommeliers (2019)
Quarter-finalist, The Best Sommelier of Europe (2017)
Quarter-finalist, The Best Sommelier of the World (2016)
Best Sommelier of Ukraine (Winner, 2014)
Certified Sommelier, Court of Master Sommeliers (2014)
Proof I know my stuff (beyond drinking it):
London
Head Sommelier at Alain Ducasse at The Dorchester (Michelin 3*)
Previously:
Head Sommelier at HIDE (Michelin 1*),
Corrigan’s Mayfair,
Aragawa;
Group Wine Manager at Studio Paskin.
Dubai
Senior Sommelier at COYA
Baku
Wine & Spirits Buyer, Port Bazar
Kyiv
Head Sommelier at Fairmont Grand Hotel & Restaurant Sauvage,
Brand Ambassador for Prince Trubetskoy,
and managing private wine collections.
In that time, I…
- Grew sales 10% at Corrigan’s Mayfair through pricing and pairing strategies, praised by Fay Maschler in Tatler.
- Increased gross profit 5% at Studio Paskin through strategic beverage management.
- Boosted average spend per head 11% at HIDE via a new sommelier commission scheme.
- Built and launched successful wine programmes for exclusive fine-dining venues, including HIDE and Aragawa London.
Titles and achievements aside, at the end of the day, I’m here to make wine work for your business or dinner table without the intimidation factor.
Every wine list has a story. Here’s mine.
The first wine I ever made was with my dad in Ukraine. It wasn’t fancy, just plastic buckets, no labels, and a lot of laughter. This early lesson stuck with me: wine is meant to be shared, not overcomplicated.
Fast forward a couple of decades and I’ve worked my way across four countries, run programmes for Michelin-starred restaurants, launched wine brands, built cellars for collectors, and even smuggled Ukrainian wines into the UK market when the world thought it couldn’t be done.
Do I take wine seriously? Absolutely. Do I take myself seriously? Not even a little. That’s why I’ll happily pair pizza with Lambrusco or wax lyrical about Ernest Hemingway being the ultimate dinner guest.
If you like your sommeliers decorated…
Master Sommelier Candidate, Court of Master Sommeliers since 2024
Advanced Sommelier, Court of Master Sommeliers (2019)
Quarter-finalist, The Best Sommelier of Europe (2017)
Quarter-finalist, The Best Sommelier of the World (2016)
Best Sommelier of Ukraine (Winner, 2014)
Certified Sommelier, Court of Master Sommeliers (2014)
Proof I know my stuff (beyond drinking it):
London
Head Sommelier at Alain Ducasse at The Dorchester (Michelin 3*)
Previously:
Head Sommelier at HIDE (Michelin 1*),
Corrigan’s Mayfair,
Aragawa;
Group Wine Manager at Studio Paskin.
Dubai
Senior Sommelier at COYA
Baku
Wine & Spirits Buyer, Port Bazar
Kyiv
Head Sommelier at Fairmont Grand Hotel & Restaurant Sauvage,
Brand Ambassador for Prince Trubetskoy,
and managing private wine collections.
In that time, I…
- Grew sales 10% at Corrigan’s Mayfair through pricing and pairing strategies, praised by Fay Maschler in Tatler.
- Increased gross profit 5% at Studio Paskin through strategic beverage management.
- Boosted average spend per head 11% at HIDE via a new sommelier commission scheme.
- Built and launched successful wine programmes for exclusive fine-dining venues, including HIDE and Aragawa London.
Titles and achievements aside, at the end of the day, I’m here to make wine work for your business or dinner table without the intimidation factor.