Assistant Chief Sommelier - Soneva Jani, Maldives
In the heart of the Maldives, where time slows down and sunsets seem to stretch forever, you’ll find Alexander, Assistant Chief Sommelier at Soneva one of the world’s most exclusive resorts. But Alexander is more than his title. He’s a passionate storyteller, a cellar guardian, and someone who sees wine as much more than what’s in the glass.
Originally from Russia, Alex’s path into wine wasn’t exactly textbook. “Wine felt like something sacred and unreachable,” he recalls. Early in his career, he believed only a few people in the world truly mastered it. That changed when he joined Anantara Kihavah and met Mr. Arun, a mentor who gave him a chance despite limited international experience and shaky English. “He didn’t just hire me, he believed in me,” Alex says. “He helped me become the Wine Guru I never thought I could be.”
Later, at Soneva, a new chapter unfolded and with it, another guiding figure: Mr. Sreenivasan (Sreeni). “He was like a lighthouse,” says Alex. “Someone who led by example and kept pushing me to grow.” While many people contributed to his journey, these two mentors stand out as defining figures.
Working in the Maldives presents its own challenges. Sourcing fine wines on a remote island takes planning, creativity, and a whole lot of patience. But Alex takes it in stride. “Yes, logistics are tough. But it also forces you to think differently — to be selective, intentional.” He curates wines that travel well and still hold their character, focusing on bottles that offer both quality and a story.
His wine list caters to a global audience from bold Napa reds to crisp Loire whites, from classic Bordeaux to trending natural wines. “You never know who you’ll meet here — someone might want a rare Brunello, someone else a funky Pet-Nat. The goal is to make them feel seen and surprised, in the best way.”
Sustainability isn’t just a buzzword at Soneva it’s a mindset. Alex works with producers who farm organically or biodynamically and avoids excessive packaging or unnecessary freight. Even their wine events reflect that barefoot tastings on the beach, wines poured under the stars, nature always part of the experience. “We try to keep things grounded, even when serving the finest wines.”
And speaking of fine wines, the resort’s cellar is truly something else. They have treasures like a Taylor’s Port from 1840, a 1919 Mouton Rothschild, and the legendary 1945 Lafite Rothschild wines that carry more than just flavor; they carry history. One of the most ambitious projects he’s proud of? Aging Dom Pérignon underwater, 40 meters deep in the Indian Ocean. “We wanted to do something different something that reflects the place we live in.”
Some of his most memorable moments have come from collaborations like a tasting menu created alongside the Global Ambassador of Dom Pérignon, or a cross-cultural dinner with China’s Xige Estate, where Ningxia wines were paired with modern Asian cuisine. “It’s magic when everything clicks food, wine, place, people.”
Though Tuscany holds a special place in his heart especially wines like Il Marroneto or Monteraponi Alex believes every wine has its moment. “Sometimes it’s not about the label it’s about the feeling it creates. The right wine at the right time becomes unforgettable.”
To those dreaming of a sommelier role in places like the Maldives, Alex offers this advice: Be adaptable. Be curious. Stay humble. “You’ll be tested here by the remoteness, by the expectations. But if you love what you do and show that in your service, people remember you.”
Even in paradise, he makes it a point to stay plugged in reading, tasting, talking with guests and peers. “The best part? Guests sometimes bring their own stories, their own wine favorites. You learn from them, too.”
Looking to the future, Alex believes luxury wine programs will be shaped by both innovation and emotion from digital storytelling to smart cellars that adapt to tropical climates. But at the center of it all, he says, will still be the human touch. “Technology should support the experience not replace it. Wine is about connection. Always has been.”