Rhys Bevan – Assistant Manager
Rhys started working as barman over ten years ago, working in his hometown of Northampton. He then continued his barwork in Toulouse, Rome and London.
After completing a certification with the Associazione Italiana Sommelier, he worked for a while as a sommelier in Galvin La Chapelle of Spitalfields, before coming to Amathus and beginning his WSET Diploma. In his spare time, he enjoys learning languages, reading and meditation.
Favourite poisons – Donnachiara Taurasi & Laurent Habrard Crozes-Hermitage Rouge
Maisie Brown - Manager
Before Amathus, Maisie worked in hospitality for over 10 years, trying her hand at everything from managing VIP Lounges at Silverstone and Ascot, running an independent Japanese restaurant in East London and dabbling in Drum n Bass nights and festival stages. She’s always loved great quality food, wine and music.
She started as a wine and spirits advisor in early 2019, completed her WSET level 3 in wine then became the Store Manager early 2020. She’s learnt more than she could’ve ever dreamt of and fallen in love with cask strength whisky and most agave based spirits.
Favourite poisons - Alipus San Baltazar & Ardbeg Uigeadail
Giovanni Animasaun-Fahd - Wine & Spirits Advisor
Giovanni, or Gio for short, has worked in the alcohol industry since 2013, when he joined Oddbins. As a key holder, he worked in all 40 London branches, and this was where he developed his love for wine and craft beer.
He also become extremely passionate about sake working at Sakenoteca, an experimental bar combining sake with Italian small dishes. He then came to Amathus Shoreditch, and has become an integral member of the team who is well loved by our locals.
Favourite poisons – Shichiken Junmai Daiginjo & Lumière Umeshu