Head Sommelier Ikoyi Restaurant – Federico Quintavalle

The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favourite bottle, understand the different regions and pair a delicious meal with the right Glass of Bubbly.

In this feature, we speak with Federico Quintavalle, the Head Sommelier at Ikoyi Restaurant in London, who is currently helping many wonderful people to discover the vast world of Champagne and Sparkling Wines. Let’s find out about his life in the world of wine.

Please Tell Us About Yourself & What Inspired You To Become a Sommelier

“Hello, I’m Federico Quintavalle, currently the Head Sommelier at Ikoyi Restaurant in Central London. I’m from Isola d’Elba in Tuscany, where I grew up surrounded by vines. My grandfather had two small parcels near our house, where he made wine for himself and friends in traditional Tuscan glass demijohns (damigiane) in our garage.

My uncle runs Azienda Agricola Montefabbrello, and our neighbor owns Azienda Agricola Acquabona — both have vineyards surrounding my house. Growing up in this environment, I was always surrounded by grapes, wine, and passionate winemakers.

My love for wine started early. After finishing my hospitality studies, I began my career as a waiter at 18 in a five-star hotel on the island. I was fortunate to meet inspiring hospitality professionals, especially a sommelier with whom I still share a close friendship. When I moved to London a few years later, I began studying wine more seriously. Working with talented sommeliers across London motivated me to transition into the sommelier role.”

As The Head Sommelier Of Ikoyi, Talk Us Through How You & Your Team Created The Perfect Wine List For Ikoyi, Specifically The Champagnes/Sparkling Wines Side

“Our wine list at Ikoyi is constantly evolving. We’ve doubled the number of wines in the last few months and plan to expand even further. The list features wines from around the world, alongside a well-curated selection of sake. We have a particular focus on Champagne and Burgundy, with a strong emphasis on small, highly regarded sustainable producers.

Our sparkling wine selection is one of our favorites. It includes a range of grower Champagne cuvées, rare gems from Salon and Krug, and a curated selection of sparkling wines from other regions and countries.”

How Has Partnering With An Iconic Champagne House Like Salon Benefited Ikoyi & Your Customers?

“Collaborating with the iconic Champagne Salon was a memorable moment for Ikoyi. We were proud to host such an extraordinary dinner and to offer our guests incredible Salon vintages like 1999, 2002, 2007, and 2012. We currently offer the 2013 vintage by the glass, allowing our guests to elevate their dining experience with a truly special glass of bubbly.”

During Your Time As A Sommelier, What’s The Most Surprising And Interesting Thing You’ve Learnt?

“I’ve learned that knowledge is essential to respecting both the winemakers and the guests who come to our restaurant. Selling wine is easy, but finding the right wine for the right person is much more challenging. Offering someone an amazing wine they don’t enjoy feels disappointing, but matching a guest with the perfect wine is incredibly rewarding.”

What Advice Would You Give To Aspiring Sommeliers?

“Studying is important — without a solid foundation, it’s difficult to truly understand and appreciate a wine. But beyond theory, tasting and smelling wines is crucial. Try to understand the story behind the flavors, stay curious and share opinions with other professionals.”

Can You Share One Of The Most Memorable Experiences You’ve Enjoyed With A Glass of Bubbly?

“I’ve enjoyed sparkling wines in many beautiful places, but nothing beats grabbing a chilled grower Champagne from the fridge, heading to the beach near my house in Elba, and enjoying a few glasses. A swim, a nap, and another glass while watching the sunset!”

Asked on Behalf of Champagne Collectors – What’s The Oldest Vintage Champagne You’ve Tasted?

“Last year at Ikoyi, I opened a Krug Private Cuvée from 1949. It wasn’t in perfect conditions, but it still had a few bubbles. I also tasted a Krug Vintage 1973 — slightly oxidized but still zesty, fresh, and vibrant. I was pleasantly surprised by how well it had held up.”

Image Credit / Copyright belongs to Ikoyi Restaurant, Glass of Bubbly was granted permission to use the image.