Maxim Schulte

Coming Up

At The American Bar in Savoy, the work demanded the sort of bar discipline that is built on pace, restraint, and exact service. As head bartender there, Maxim Schulte operated in a room known for high standards and a long polished tradition, where rhythm matters as much as the pour and composure is part of the specification. The role placed him inside one of the capital’s most closely watched bars and set the terms of his early practice: precise hospitality under pressure. That training carries into kol restaurant's mezcaleria bar of KOL, where Schulte now manages a space defined as much by identity as by service. A mezcaleria is not just a bar counter appended to a dining room; it is a focused bar format with its own character and tempo. In that setting, his work is about shaping the room’s pace and keeping the bar’s pulse steady within the larger operation of KOL. the progression from head bartender at The American Bar in Savoy to manager of kol restaurant's mezcaleria bar of KOL reads as a move from classical service authority to broader operational oversight. The titles mark that shift clearly. One is rooted in direct command of the bar top; the other extends that control into the wider structure that lets service feel seamless from the guest side.

Where They Are Now

He was head bartender at The American Bar in London.

Career - manager of KOL restaurant's Mezcaleria bar — KOL, Marylebone, London - head bartender — The American Bar in Savoy

FAQ What is Maxim Schulte's current role? As of 2026, Maxim Schulte is Head Bartender. Where did Maxim Schulte work before? Maxim Schulte's earlier career included The American Bar in Savoy.