A little bit about me

I am 28 years old, I’m from Chile and I’ve always been interested in everything around food and beverages.  

I wanted to study gastronomy, but my family didn’t let me, so I ended up studying psychology. Years later, when I was in university, I started in a bartending school in the mornings and after I finished a masters in clinical psychology, I focused only on bartending. I have studied by myself with books and online, as well as with other bartenders who have kindly helped me. 

My favourite thing about my job is that I am always learning. I find it fascinating, all the things that can be done with different ingredients, temperatures, colours, textures, etc. I also like the fact that I’m active and always interacting with people and other bartenders. 

“Wanting to be great and better in things that I love to do is something that I really seek out.”

I’ve always wanted to be very good at everything that I do. I think that learning and the need to be better is something that has been part of me since I was little. I’ve always been an athlete and wanting to be great and better in things that I love to do is something that I really seek out and put a big effort into accomplishing. I really love to learn and try to find people who can teach me to grow. 

How I approach my work

I love to make delicious and creative cocktails for people who want to have a nice time. I think that we are a part of making people happier. That is also something that makes me happy in my daily life: I enjoy helping others, laughing and doing activities where you need to think. 

The best advice I’ve ever been given is that it is very important to be willing to learn from everybody: to listen, to watch and to learn. We can learn from anybody and that’s something that I have found to be very true. You don’t have to have diplomas and degrees to be very good at something.  

“You don’t have to have diplomas and degrees to be very good at something.”

Education is fundamental for me – from books, from fellow bartenders, from brand ambassadors, from the internet, etc. I hope one day I could be the apprentice in some amazing bar or with a mentor that teaches me, that would be awesome. Travelling is something that I think is very nice too: to see what else is happening in the world, which other ingredients exist, and how else you can prepare them. I am actually doing that now – I left my country two months ago to work in Europe… wish me luck! 

I think that paying a fair wage is the basis for employers motivating me to work. I love my job, but I also have to live and want to have a life besides my job. They need to acknowledge that their workers are also people with necessities and personal lives. I also think that giving space and materials to experiment, and to be supportive of the growth and education of the workers is something that I would be grateful for. 

My thoughts on mentorship

I really appreciate queer and female bartenders, because I think they represent me and have been through many other things to get to where they are: people like Margarita Sades, Monica Berg, Gina Barbachano, Maura Milia and Amanda Colom. There are also cooks, athletes, and activists who constantly remind me to be creative to master my craft, and to speak my mind. 

For me, a role model is someone who, even though they are very good at what they do, is willing to keep learning, and humble and caring in teaching what they do. I think that everyone can have a different role model depending on what they are looking for. 

In my country, leaders are improving little-by-little to help the next generation of bartenders and that is great. I have the feeling that the knowledge is being shared and there are more opportunities for everyone to learn more. I hope leaders focus on the people who are not in huge restaurants or big brands but also want to learn and maybe don’t have the opportunities.  

My hopes for the future

If I could change one thing about our industry it would be the fact that the likes and followers you have on social media are sometimes the focus more than our work. I like social media, don’t get me wrong, but I think sometimes it is too much.  

Being a bartender is still considered a hobby sometimes in my country, not a ‘real job’. It feels wrong and the pay for our job is also as if it were just a hobby. That is something that is changing slowly but steadily.  

“I want to empower others to have fun, to be constantly surprised and to be looking for new things to learn constantly.”

Globalisation is making us aware of bartenders throughout the world, which is giving us the opportunity to talk to each other more. Having platforms and articles for bartenders to read what is happening in the industry is something I think that facilitates the growth for new generations, like me.  

Someday, I want to be the one teaching. I don’t have the knowledge now but I will, and I want to help other bartenders. I also don’t know how to describe it, but I want to empower others to have fun, to be constantly surprised and to be looking for new things to learn constantly. I’d like to make that my trademark. 

A little bit about me

I was born and raised in Stockholm, Sweden, and while food and drinks have always been a central part in my life, I never really wanted to work in the industry. I started working in the industry as a means to pay my rent. At first it was just a way to earn money, but it quickly became something so much more. 

Challenges make me happy. Be it a competition challenge or figuring out the perfect lighting in a venue, I’m one of those ADHD-kids who just has to pick things apart to understand them and then reassemble them into something better. 

“I have this weird infatuation with repeating things over, and over, and over, until I get it right.”

I’m restless and kind of impatient which are terrible traits in a relationship, but excellent ones when you are working in the industry. I’m also insanely curious and I really love the process of going from not knowing anything about something, to knowing everything about it. I have this weird infatuation with repeating things over, and over, and over, until I get it right. 

How I approach my work

The best piece of advice I’ve been given is: ‘There is joy in repetition’. Ever since I was a kid, I’ve been really bad at being patient and trusting the process – I want things to happen now and it took a really long time to realise that the people who are at the top of their industries became so after years, and years, of honing their skills. My dear friend and mentor Johan Evers kind of opened my eyes to that. 

I think we’re generally pretty bad at setting goals, however small or big, in our bars or for our personal progression. If I don’t have something to work towards, I get super bored. I’m in the process of opening my own bar. But that’s the easy one. Like my end goal is to do something with IKEA and to change the world. 

“I think we’re generally pretty bad at setting goals… in our bars or for our personal progression.”

To motivate me at work, employers can give me a working environment that is safe and sustainable, because I’ve come to the point where I’m too old to not feel great at work, I guess. But also, give me some responsibility that is mine – like being in charge of a tea program, or figuring out how to solve a problem pertaining to systems, service or business. I believe that if you give your employees some autonomy, the results that they are going to come back are going to be amazing.  

Brands are important supporters, but while do tonnes for us, I think they could do more when it comes to addressing the more problematic parts of our industry. But I think that us bartenders need to be smarter about working with brands as well. A lot of bartenders like to refer to bigger brands as ‘evil’, but these are the only brands that can help you make lasting change or have actual impact. If you want to change the world, you’d better figure out a way to utilise these brands and have them open some doors for you. 

My thoughts on mentorship

I used to be more into cool bartenders who did cool stuff, but I’m starting to lean into the people who have progressed from being award-winning bartenders to successful business owners. Sure, it’s super impressive to run a 50-best bar, but its way more impressive to build a sustainable business. I have huge respect for Dave Mulligan of 1661 because how he’s built that bar and that business is super impressive. Johan Evers of A Bar Called Gemma here in Stockholm is another person I look up to who I’m also super lucky to have as a mentor. Will Guidara, most definitely.  

Outside of the industry I would say my biggest inspiration is probably Maya Angelou and I dream that I could do just 5% of what she did and stood for as a POC in American culture. 

“I’m starting to lean into the people who have progressed from being award-winning bartenders to successful business owners.”

Role models to me are the people who lead the way in how to be a hospitality professional. Not necessarily the ones who have access to the coolest machines or endless amounts of money. I’d rather say that to me a role model is someone who helps others to be brave, someone who shows you that the things you want to do or dream of are not impossible. Emilio di Salvo of Satan’s Whiskers is probably a person that fits into that category for me, with his everlasting quest of, ‘There must be a better way to do this’.  

I think that the leaders in the industry have the responsibility of mentoring, sharing their work and curating the coming generation so that they get not as good as, but better than them. I would love to see some kind of summit or initiative where instead of workshops where we talk about our bars, we talk about our systems of service and hospitality and create a platform with resources that can be used and implemented in any bar. 

My hopes for the future

If I could change one thing about our industry it would be the destructive side of it, because it is literally killing us. 

I think bartenders hold so much more power than we can imagine – we could change the world, to be honest. 

For the bar community to grow together and make sure our voices are heard, we need to take better care of each other, we need to look out more for each other – we need to get healthier and less toxic. 

I want to know that I in some way, inspired someone to try harder and be better. And I want to, in some way, change the world to the better. It’s unlikely that I’ll save the planet, but I want to know that I at least did something to make the world my kids grow up in a better place. 

A little bit about me

I’ve had many odd jobs as a young adult, but when I started hosting at a neighbourhood restaurant, there was an energy that was different and exciting. A few jobs later, I was bartending in college and found myself with managerial responsibilities. Now, I co-own a bar with great business partners and have created the kind of space I want to go to. 

I enjoy seeing human connections. When people gather to celebrate or to just hang out, I want to be a part of a time that’s important to them. 

I like to focus on how to become more efficient. I continue to seek out education and practice developing creativity and leadership skills.  

“When people gather to celebrate or to just hang out, I want to be a part of a time that’s important to them.”

I want to create safe spaces for people to relax and mingle. I love the energy when guests are having a great time and enjoying their company. I want to open more bars and restaurants for anyone to feel comfortable in.  

How I approach my work

The most helpful advice I’ve been given is, ‘Be adaptable’ and ‘It’s okay to change direction’. This industry is so fast paced that it’s necessary to stay on your toes. Things don’t go according to plan often. 

I like knowing how things work so education is a big part of my professional goals. I completely believe that knowledge leads to confidence, so I seek out any education that sparks my interests. 

Bartenders meet so many people. This leads to awesome stories and unique relationships. Some of our regulars have surprising experiences and we are there to listen or advise. I like that we can be supportive of people that want to share their lives with us. 

Employers can be present. Employees mirror their supervisors in energy and actions. If leaders are more present and engaging, employees follow and participate. 

Brands are great leaders and educators for the service industry. After a training or event, I’ve often felt more confident in my general knowledge. People are eager to teach about their passions and brands harbour people who are passionate. 

“Employees mirror their supervisors in energy and actions. If leaders are more present and engaging, employees follow and participate.”

Speedrack has been the biggest influence of my career, in part because of their continued brand support. That makes it my favourite event of the year. 

My thoughts on mentorship

To me, a role model is someone who has talents I’d like to learn. I think anyone can learn something from any position in the service industry. 

Good morals and experience are what I look for in a mentor or leader. Key mentors in my career made me feel like my interests were important. They gave me the structure and confidence to be creative and learn. 

Leaders can be more honest. Everyone can be more honest. Smaller issues would be transparent, and leaders could focus on larger solutions.  

My hopes for the future

If I could change one this about our industry, I think I’d like the industry to have a bigger focus on work balance and mental health. 

Bartenders hold the power to define the future of the industry. They make up such a huge part of our industry. During the pandemic, communities of bartenders were getting creative and supporting each other. This is a large and amazing support system we have access to. 

“If we support each other, we are a stronger community for larger society to listen to.”

In order to grow and make sure our voices are heard, our community should continue to share information, stay connected, and be honest with each other instead of looking at others as competition. If we support each other, we are a stronger community for larger society to listen to. 

I want to be remembered as someone with intention and integrity. I like to give attention, problem-solve if needed, and be a great supporter. 

A little bit about me

I hail from ‘the brass city of India’, Moradabad in Uttar Pradesh. I love what I do, and I do what I love. 

I actually wanted to become a fashion designer, because I love to create art and give soul to something. 

I still remember the incident that changed my life. I had decided to take up a course in my college which had just two to choose from – Fashion Design and Hotel Management. When I joined college, my destiny took me to the Hotel Management course, where in my first year I chose food and beverage, simply because I love to serve people with art, and what’s better than a job which brings smiles to others’ faces?

I started to fall in love with the stories behind classic cocktails. This filled me with a fire and curiosity to learn and do more in the field. I went on to do my training and eagerly wanted to work behind the bar. But that required some patience – as we know, good things take time.  

“I love to serve people with art, and what’s better than a job which brings smiles to others’ faces?”

During that period, I was reading about Don Beach, the father of Tiki culture and came across one story about him which stayed with me and changed the rest of my trajectory. In the story, he used to turn on the water tap on the roof of the bar for customers to stay longer, as they thought it was raining outside. It sounds funny, but this story gave me an idea. I took a bandage and food colouring from the bakery and tied it on my toe and requested to be assigned a position behind the bar wiping glasses to rest my ‘injured toe’. I used to watch the bartender hosting guests and saw how happy they felt when they treated them to their art. Since then, there’s been no looking back and I finally feel like I’ve found the place where I belong. 

How I approach my work

My favourite part about my job is the opportunity to give life to the ingredients and make the best use of everything I have. 

It brings me great joy when I can be a good host to our guests and make them feel happy; like the bar is their second home, where they can celebrate special occasions with us. 

For me to progress professionally I need education, because knowledge never gets wasted. Knowledge gives me the confidence to progress in life both personally and professionally. Competitions also give you recognition and confidence to believe in yourself. Travelling gives you creative ideas and you stay updated with the trends. 

“Knowledge gives me the confidence to progress in life both personally and professionally.”

I want to create an environment where my team and I work together to achieve a common goal, and is a place that helps everyone grow in all aspects. 

Employers should create and maintain a positive work environment and could provide regular trainings, not just constrained to my job profile but my role as well, which shows an understanding of the importance of employee motivation. 

My thoughts on mentorship

I look up to my mentor, Mr Mayur Marne, because of his journey. From a house bartender, he grew to become a bar artist and now, he also has his own bar. He’s lived the life that every bartender dreams of and is so inspiring. He is a great team leader and a person full of passion as he puts 100% into everything he does. He is a great host as he puts his soul into the drinks and vibe at the bar, which is an important aspect of being a successful bartender. 

I also look up to my mum who always gives me positive motivation to do what makes me proud. She is my biggest cheerleader, and I have learnt how to tackle the biggest problems in life from her. 

“I want to create an environment where my team and I work together to achieve a common goal.”

For me, a role model is someone who is worthy of imitation and has an inspiring success journey. I have found inspiration from the legends like Shatbi Basu, India’s first female mixologist; Bannie Kang, owner of Side Door in Singapore; and Matt Whiley, the inspiration behind sustainable bar culture, among others. 

Leaders can act as mentors for the next generation and help them to perform on a platform to create unforgettable, inspiring stories. They can guide them towards the right path and create modules like work-life balance, health advisory, financial growth, etc. which will also help the next generation have more planned and secure futures. 

My hopes for the future

If I could change one thing about industry it would be the categorising of ‘female bartenders’. I believe in equity and I think now the time has come and we should accept that just as a female pilot is a pilot, a female doctor is a doctor, then a bartender is a bartender, be they male or female. 

“Just as a female pilot is a pilot, a female doctor is a doctor, then a bartender is a bartender, be they male or female.”

Bartenders hold the power to define the industry because, behind the bar, it’s never just another day at the office. There are infinite possibilities of who will come through the bar doors, what kind of energy they will bring to your environment, and how busy you will be that evening. We have to continuously try to remain focused, amiable, on top of orders and out of the weeds, which aren’t easy feats to perform. 

Supporting each other is the best way to grow together. We must create a benchmark for everything we do to provide the best to our guests, and also inspire the future generation of bartenders and bar professionals. With a small industry like this, it is important to motivate each other and create a positive work environment that will support creativity and innovation, and help everyone to grow together. 

My generosity will be my legacy through which I will mentor others and be an example to them. My story could touch them in some way. 

A little bit about me

I was born in the beautiful city of Guadalajara in Jalisco, Mexico, 36 years ago. My dad was in the music business, so I was always surrounded by creative people growing up, and my mum has always been supportive of me – so have my siblings.  

When I turned 18, I decided to take a gap year and move to London to experience existence outside of my very closed circle. (I went to an all-boys private Catholic school so there wasn’t much struggle as a kid.) The decision to move abroad changed me completely. My first job in London while I was studying music production (which I didn’t finish) was as a rickshaw, but after hitting a cab by mistake and having the driver shout at and threaten me, I decided to change jobs.  

I had zero experience when a friend of mine, a barback in a place called Everything Must Go (later known as Punk), told me they were looking for a bartender. I decided to take the risk, got the job and ended up staying for eight years – and the rest is history, I guess. It was a complete gamble and I am so incredibly happy that I took it. 

How I approach my work

Creativity plays a major role in why I do what I do. As does the interaction with the people who come to your bar to have a good time. In my head it is a very similar feeling to when you are on stage (I used to have a band and I also DJ). Feeding off peoples’ energy is a thing that not many get to experience. 

The most helpful piece of advice I’ve been given is to keep getting better and better until you can rise to a point where you can do meaningful change in your industry. There is so much that needs to change in the hospitality industry, and the best way to do it is by getting to a position where you can actually make an impact. Will I ever get there? I don’t know, but I will make sure any place I work at and any team I run leaves happy and better. I want real change for the industry, a healthier environment for everyone. 

“There is so much that needs to change in the hospitality industry, and the best way to do it is by getting to a position where you can actually make an impact.”

Employers can motivate me at work by being clear with their expectations of me, communicate and then let me do my job.  

Winning competitions and working with brands have catapulted my career forward incredibly fast, but I try to remember that I also need to be good with people management, numbers, etc. There are people who are happy being beverage managers and directors behind-the-scenes where brands don’t really have an impact on your career progression. In my individual case, having been a brand ambassador, I think the pull and push between brand and operator is important. Advocacy is important because it brings awareness and knowledge to the industry, and remember – knowledge is power, always. 

My thoughts on mentorship

A good role model to me is someone who pushes people to be better in all aspects of life, who do as they say and say as they do. I always strive to set an example, but I think whether I’m a role model is for other people to decide. In the meantime, I will keep doing what I think is good for my friends, my team and work on what I need to do to better myself. 

There are many people who I look up to, but outside hospitality my parents take first place. They taught me to always think before I act, and how said act will affect not only me but also those around me. Then there’s my Muay Thai coach, Jason Woodham, who has changed the way I think about pain and being in uncomfortable situations which can be applied both in the ring and outside. Inside hospitality, one person that comes to mind is Danil Nevsky. His push for hospitality moving away from pretentiousness, towards education and health is amazing. Then there’s Rebecca Strut, Nana Sashere, Jan Liska, Laura Duca, Tatiana and Max le Van… the list goes on and on. I think it’s important to look up to people who push you and make you have a good look at yourself when you are wrong. 

“I think it’s important to look up to people who push you and make you have a good look at yourself when you are wrong.”

 A lot of how our industry leaders can help the next generation of bartenders is to do with wellness: encourage people to do sports as well as party; encourage people to seek help when their mental health is struggling; don’t only do seminars on why this spirit is what it is, but also on people management and numbers, and emphasise how important that is for your future self. 

My hopes for the future

If I could change one thing about our industry, it would be the grind-or-die mentality. Working six days a week, 12 hours a day; missing weddings, Christmas celebrations, birthdays… It is not healthy for anyone, and it’s not something to brag about.  

I think bartenders hold the power to define the future of our industry in some aspects (like trends, for example), but it’s a combined effort from leaders, management, bartenders, waiters, chefs to change for the better. 

I don’t know how the bar community can grow together and make our voices heard in larger society. For now, I will keep communicating with whoever wants to listen that we can have a healthy work environment without having to kill ourselves working.  

My own legacy? That people were happy while working with me. 

A little bit about me

I’m an Italian from Milan who has been living abroad for more than a decade. I spent most of my time in Spain where I earned my degree in psychology.  

I’ve always been fascinated by the bar world and bartending throughout my life. So after finishing university, I decided to dedicate myself to it. After all, bar environments are closely related to psychology, just in a different way. 

I aim to contribute positively to my world and industry, and create helpful tools and a standpoint for anyone who needs it. My goal is to make the industry a better and healthier place, which will lead to a sustainable environment for anyone who is part of it. I want to do better for myself, and good for others. I would love my platform to be an office, a physical venue one day, where we can achieve amazing things. 

How I approach my work

The feeling of being part of something bigger than yourself, such as a strong team, is fulfilling as a bartender. As an individual, it motivates me to heal and learn from myself every day. I strive to become my best friend rather than my enemy. 

“The feeling of being part of something bigger than yourself, such as a strong team, is fulfilling.”

My favourite part of my job is understanding guests, people from all around the world, and trying to make their experience in the bar the best I could possibly offer to them. 

The most helpful advice I’ve ever been given is to always trust my gut and never care about what other people think – keep going on my way. 

Connecting with all the people around the world who are part of this industry makes me feel like I’m progressing in every aspect of my career. 

Employers can motivate me at work by pushing me over my limit, in a healthy way; helping me understand that we are in this together and that without each other, it wouldn’t be the same. 

My thoughts on mentorship

I look up to strong women who know their worth and can be fearless and stand up for themselves and others. 

Being a role model means being able to inspire others and be important for the growth of other people. There are a lot of people in this industry who could potentially be mentors, but it’s not the path for everyone. 

When it comes to mentors and leaders I look for someone who can give me advice, support, and an example to follow. I need someone who can show me that my fears are just meant to be overcome. 

“I don’t think that all leaders are necessarily meant to be mentors.”

I believe in ‘leading by example’ as both a professional and an individual. However, I don’t think that all leaders are necessarily meant to be mentors. It can be a challenging task, especially given how much our egos tend to drive us. 

My hopes for the future

If I could change one thing about our industry, my suggestion would be to eliminate awards that only serve to boost our egos and distract us from what truly matters. 

Bartenders certainly possess the power to define the future of the industry, but they need to be more aware of it. Being a bartender is not merely about performing your job and going home, but also about speaking up about issues and challenges that require solutions. 

To ensure that our voices are heard in the wider society and that we progress as a community, we need to put aside our egos, prioritise mental health, and promote safety for all. 

My aspiration is for Ellas Empowerment to evolve into a future community agency within the hospitality industry, with a primary goal of advocating for gender equality, inclusivity, and diversity in order to create a more equitable sector and business. 

Don’t get me wrong, I love where I’m from: Paris. But the thing is, I can be in the most beautiful place in the world: yet every time I check in at the airport to go back to Colombia, I am the happiest person. Every single day something happens here. I sleep very little, but I’m so energised, because Colombia is boundless when it comes to learning, opportunities, and meeting new people. That gives me happiness, and happiness is the reason why I moved to Colombia.  

It was 2013. At that time, I was living in Paris, working as a construction engineer. I was also working the weekend shifts, tending a bar. I enjoyed that time, but I felt the need to go back to South America. That part of my life was pure happiness, so I followed my instinct and pursued my feelings – it was the best decision of my life.  

Previously, I had had an internship in Mexico in 2002, which allowed me to dive into the world of agave. I loved Mexico, but I was looking for human diversity, as being from Europe, I enjoyed the little differences you can find between single neighbourhoods. I felt Colombia could provide that sensation: you can find so many cultures here: there’s practically no boundaries, it’s a huge melting pot. You can breathe the respect for the landscape, for the environment and for the people that live here, and that’s how I chose this beautiful country, and where I opened Alquímico. 

Changing the scene

I started in hospitality under my parents, when they had a restaurant. I started washing dishes, organising the ‘mise en place’, serving coffees and plates with my mum, running on the floor when I was five years old. The urge of caring for others stuck with me. Sometimes you want to showcase what you do, but you don’t listen to your guests enough: every bit of the information about your guest is fundamental, like the time they land at the airport or the mood they’re looking for.  

When I first came to Cartagena, there weren’t that many options for drinking and having fun. In 2014, all the bartenders were looking up to Europe or the US, trying to make classic cocktails, using ingredients from there, bringing products from abroad, and prices were consequently going through the roof. Buying a drink in an average place was worth a daily salary. So, I decided to start a bar with local produce.  

“We started discovering local produce and learning how to implement it. It was pure alchemy.”

We started discovering local produce and learning how to implement it. It was pure alchemy, transforming a raw material into something unique – that’s why I chose Alquímico (which translates to ‘alchemical’) as a name. We’ve come a long way from there, pushing for local produce, a sustainable environment and building a very strong and connected community. 

Community matters 

Under our Instagram profile, you can read the word ‘community’ and it’s a word that defines us. During the pandemic we spent time all together on a farm: that’s where I met the Embera-Chamì community. That encounter struck me: it made me realise how we can forget about others, especially during tough times. Their only source of income was handcrafting goods, but with no tourism coming in due to Covid restrictions, they were literally earning nothing. The shaman of the community was wearing this beautiful necklace, so we started buying pieces from them for our whole team to wear, and for guests to be gifted: like a souvenir, but with a very deep meaning. This way, we managed to give work to 20 families. It’s the exact meaning of community – it looks very simple, but it makes a big change.  

“Taking a community into account is a very important step to achieve, when thinking about sustainability – human sustainability, specifically.”

Taking a community into account is a very important step to achieve, when thinking about sustainability – human sustainability, specifically. We focus on how to use produce, without doing anything for human beings. Living here, if we focus on how to help people and make decisions based on that premise, we build relationships with the people around us. When you link a face, or the face of a family, to a product and you meet them, you start to bond, you visit them every month, then you can see the change it makes: that is sustainability.  

After the pandemic, I met a community residing 80 kilometers away from Cartagena, in Los Montes de Maria. This region has amazing soil and a very fertile environment, therefore political forces wanted the lands, taking it away from the inhabitants: for years, this region was abandoned until 2008 or 2009.

Natural diversity was pretty much untouched, but the locals didn’t know how to use it. The government wanted to burn everything down and plant corn or yuca, monocultures that were destroying the environment. Thankfully, Miguel Antonio Durango started the Asocoman project, talking to these people to advise them not to burn, but to organise the sales of the harvest; we got in touch with these farmers and we started to buy from them. Now, forests stayed untouched, the community live on what they have, and they don’t lose any of their production. Thanks to this, families are evolving too: men used to be the only sources of income, but now women are empowered and independent. 

The future is fearless

Everything I push for, I do it by reasoning how I can improve the life quality of our team and our community. This is the biggest goal: I never just concentrate on sales or bar business, because I really want to see progress in others’ personal lives. Our industry does not focus on how people can make the next step, nor discusses what goes beyond working behind the bar. 

Also, we are starting to see how we can work more and more locally, not only in terms of what we can get from around us (produce, liqueurs, ingredients from the farm), but especially thinking about the experiences and abilities of local farmers that we can learn from. We started the farm during the pandemic, planting a lot of fruits that will need years to develop: it’s a way for us to understand and fight for something that is definitely not a trend, but a whole project that we will see grow over time.  

“Everything I push for, I do it by reasoning how I can improve the life quality of our team and our community.”

I don’t know what the future has in store, but I’m not afraid. I was with Giorgio Bargiani at the bar one day, and the air conditioning system broke down: without it, in Cartagena weather, it’s so hard to work. So, I texted my maintenance team the following morning and then just waited: Giorgio was surprised I didn’t look very stressed, despite it being a big deal, so I shared my thoughts with him. Before the pandemic we used to put so much stress and energy into every little thing – too much. Through the difficulties and the challenges of these past couple of years, we realised that actually, everything can be taken care of. So now I don’t have any fear. 

This month marks one year since we launched the Global Campari Academy (you can read more about it here) so it feels appropriate to use this occasion to introduce our newest theme AND our next season of Perspectives to celebrate!

Our latest theme (which completes the set) – Business & Development – joins the previous Community & Culture, Design & Technology and Raw Materials & Flavour in forming our four pillars of education, on which the Campari Academy is built. As the Academy continues to grow and form, the topics and conversations will continue to evolve – but these four themes will remain as the foundation that supports and facilitates its development for years to come.

“The aim of Business & Development is to give the next-generation-changemakers the tools they need to be successful leaders in the future.”

Personally, I’m very excited about this addition, because the theme touches on topics ranging from business-related matters such as entrepreneurship, business planning, finance and team management – but also personal development, brand building, teambuilding and leadership. In the context of hospitality, I often find these matters to be less talked about; and in the past, I’ve certainly struggled to find relevant information which can help me make the decisions I need to on a daily basis.

The aim of Business & Development is to give the next-generation-changemakers the tools they need to be successful leaders in the future, as well as create considerate business owners and team builders – and empower learning opportunities for the wider community.

Lessons learned

As our industry slowly recovers after a tough few years, it’s important that we not only improve the skills we already have, but also focus on extending the range and reach of our skills to face the new challenges that have already arisen, or will arise in times to come. More than many others, we are a community that highly depends upon a diversity of talents – and not just a singular perception of ability – and we are dependent on finding ways to distribute knowledge equally and deliberately, amongst everyone. Our ability to adapt and overcome challenges is only partly our strength and resilience as an industry and learning from our past mistakes will hopefully become part of it too.

“It doesn’t matter who ‘leads’ or who is more ‘influential’ within our hospitality community if we can’t unite behind the important matters.”

One of the biggest lessons for me personally during the pandemic, was to realise that it doesn’t matter who ‘leads’ or who is more ‘influential’ within our hospitality community if we can’t unite behind the important matters that will make or break us as an industry. For positive change to even be possible, we firstly need to be present when decisions are made – meaning we need to get involved politically. We need to show up (and not just on social media) and fight for what we really need changed: employment (with all that entails), regulations, rent protection and so on, in order to reshape ourselves into something that can sustain and succeed moving forward.

Consider this: why was it so easy for politicians to sanction ‘performative’ measures on the hospitality sector, despite having their own science contradict the decisions, whilst industries with far more lobbying power were allowed to operate as ‘normal’? In short, we need our voices to be heard where the important matters are discussed – and for that to happen, we need a different type of leadership which unfortunately, in my opinion, does not exist today.

“I am nothing but optimistic in my beliefs for the new generation and what they can accomplish, if they want to.”

My goal with this new theme, is that people like myself and our contributors can help the next generation of bartenders by opening the doors and creating opportunities that will provide the inspiration and platforms needed for them (that means you!) to do whatever they want – because, despite sounding a bit pessimistic, I am nothing but optimistic in my beliefs for the new generation and what they can accomplish, if they want to.

Leadership is…

And with that, we kick off our new season of Perspectives, where we build on the momentum that we gained last year and re-examine what leadership looks like in hospitality – how it has changed and how it continues to change – by posing the notion: ‘Leadership is…’

In NYC, I meet up with restaurateur and author of Unreasonable Hospitality, Will Guidara, who’s leadership skills have awarded him countless accolades – but who also helped redefine what hospitality and teamwork can be. I’ve known Will for a few years now: to me, there is no one better when it comes to building and fostering a company culture, and making sure everyone is aligned and pulling in the same direction.

“It’s time to rethink what leadership looks like, and ask ourselves: who do we want our leaders of tomorrow to be?”

We travel to Colombia to visit Jean Trinh, co-owner of Alquímico in Cartagena, whose integrity as a leader helped him and his team navigate the pandemic in a truly unique way: by building a farm in Filandia to live on together whilst the bar had to be shut. Today, he spends most of his time at the farm, whilst his team is back running the bar, making drinks from the ingredients he harvests.

Finally, we go to Buenos Aires where we talk to Inés de los Santos – a true icon of hospitality – who owns CoChinChina and Kona. With years of experience, her generosity and endless energy is a source of inspiration, both locally and globally, and she continues to push the boundaries every day.

It’s time to rethink what leadership looks like, and ask ourselves: who do we want our leaders of tomorrow to be? It might be you, or it might be one of the bartenders we spoke with for our ‘The future is yours to create’ article series that will run as part of this theme alongside our video feature ‘Up Close & Personal’ (perhaps my favourite series we’ve done so far), where we meet up with bar owners to learn more about what it takes to own and run a bar.

I really hope you enjoy this new Business & Development theme as much as I and the team have enjoyed working on it – and I’m thrilled to be sharing more exciting news in the next coming weeks!

Monica Berg

Biznu Saru has his father to thank for introducing him to the world of bartending. “He used to serve in the Indian army and when he would get back from Rajasthan, he would mix rum punch and Cuba Libres. I heard he was a bartender in the mess for his senior officers and that is how I got to know about bartending.” Now, Saru teaches scores of young and hopeful bartenders-in-training through his Nepalese school Cocktail Workshop to build a solid foundation of local talent for the future of a relatively young cocktail industry in south Asia.  

When it comes to discussing the profession of bartending in the world’s largest continent, Asia, perceptions, misconceptions, and preconceptions are nuanced depending on the cultures in which they are happening. In some, a negative view of alcohol consumption is naturally associated; in others, an association with sex work can be a barrier, class systems can impact the desire to work in a service role, and the eschewing of more ‘accepted’ careers (law, medicine) a disappointment. 

However, in 2023, Asia’s bar industry is buzzing, and more and more of its bartenders are being rightly recognised on the industry’s global stage. Guest shifts are changing too, from the pre-Covid influx of teams from the West, to a more internal exchange of knowledge with bars from inside the continent – and brands are putting their money where their mouths are too by investing in education. India is reported as being one of the fastest growing alcoholic beverage markets globally, Singapore saw the arrival of BCB in 2022, Vietnam hosted its first whisky festival (and associated bartender competition), and Campari Academy itself just launched in Asia this year (2023) – to name a few of the continent’s recent big moves. 

And while this feature is not exhaustive when it comes to the many different cultures and countries that live under the catchall term ‘Asia’, the interviewees represent a cross-section of approaches to the bartending profession, to encourage a conversation around the core question: ‘How do you build a career as a bartender in Asia?’ 

In the beginning

For a lot of today’s best-known bartenders in Asia, their origin stories of working in a profession perhaps not much spoken about are, unsurprisingly, tales of the unexpected. Soran Nomura picked up his trade after leaving his studies at art school in London. “One of my friends was working for Cantaloupe Group, so I got my first job at the Big Chill bar in east London and as soon as I started, I fell in love.”  

It marked the beginning of a seven-year stint in the capital before his visa ran out and he found himself moving home to Japan where he discovered finding a community of like-minded people to be rather difficult. “At the time there were only a few young bartenders around and I was trying to meet up with them, but it was hard to find those people… I was struggling to meet people with good skills, same-thinking bartender people.” Now, Nomura runs multiple spaces in Tokyo, from his retail venture Nomura Shoten to new bar and studio Quarter Room. 

“I was struggling to meet people with good skills, same-thinking bartender people.”

Soran Nomura, Nomura Shoten

Over in Singapore and Sasha Wijidessa (who is soon to open Fura with co-founder chef Christina Rasmussen) found herself choosing between bartending and the pharmaceutical industry after taking it up to make some extra cash while she was studying. “Soon I realised I really loved and enjoyed every part of it, being in a creative space, making drinks, the creative process, being part of a team… After my graduation, I was kind of at a crossroads: either further my studies or continue bartending full-time. But I’ve never been so passionate and devoted to anything else I’ve ever done so it seemed only fair to myself to choose to do something that I love – so I chose bartending.” 

For India’s Arijit Bose, however, watching his father (a good cook) run a small lodging meant that for him, hospitality was on the cards from the start. After deciding to study hotel management, he was sure it would be in the guise of a chef – until he experienced his first bar. “When I saw my first bar, my life kind of changed. I enjoyed the history, the piano, the lady singing: it was the first time I realised I wanted to be in the bar.” Since then, he’s travelled the world as a brand ambassador, sales and marketing man, bartender and bar owner – and now he runs consultancy agency, Countertop, which has a vision of planting India more firmly on the global F&B stage. (He was also instrumental in Goa’s bartending scene having opened Bar Tesouro, which he recently left.) 

Living proof

While these now influential individuals have gone on to be recognisable names in their fields, the road hasn’t been an easy one and stigmas surrounding bartending (while changing) do exist. Over in Malaysia, renowned bar owner and tender Karl Too, who currently runs Happy Stan in Kuala Lumpur, tells me: “In Malaysia, historically, the perception of being a bartender was often viewed negatively due to the association of alcohol consumption, with negative behaviours such as drunkenness and promiscuity. There’s also a cultural stigma against alcohol consumption in some parts of Malaysian society, particularly among the Muslim population who make up the majority of the country’s population.” 

“In Malaysia, historically, the perception of being a bartender was often viewed negatively due to the association… with negative behaviours such as drunkenness and promiscuity.”

Karl Too, Happy Stan

This attitude towards drinking alcohol is something Saru has experienced too, not just with his own profession but with his work to build others’. “When I say I’m a bartender, peoples’ perception of me is, ‘Oh, he knows how to drink’,” he explains. “When I started my academy in 2016, there were days when a student would come in and his or her parents would say ‘They will be a drunkard, they will start drinking alcohol’.” 

Interestingly, Nomura’s experience in Shinjuku, Toyko, is an inverted one of Saru’s and Too’s. “People of my parents’ age drink quite a lot – they used to come every Saturday to my house and on Sunday mornings people would be lying down in my living room… People my age are scared to get drunk – they’d rather drink non-alcoholic or low-alcohol drinks.” 

Hopes and dreams

While some may cite the attitude to alcohol as a barrier, Wijidessa isn’t sure if it’s really the focus: “I think there is less of a taboo with alcohol in most parts of Asia than we think,” she says. “Although I do think for the longest time bartending has not been viewed as a ‘respectable career’ which I believe is tied a lot to traditional views of what a career should be.” Indeed, the plan for Wijidessa originally was to do dentistry after she graduated from pharma science. “To say that my parents were disappointed is quite the understatement.  But they have since come around and are super supportive of my career.” 

One of the industry’s most recognisable women working behind the bar, Bannie Kang of Singapore’s Side Door, fell into the world of bartending after moving to the country to improve her English before finding herself behind the bar. She has experienced first-hand the underlying negative perceptions surrounding her profession of choice. “My family are very traditional Korean – my dad works in the office and my mum is a housewife –which makes them not supportive of my job due to lack of understanding,” she tells me. 

Class systems in India play a role too, Bose tells me of the perception and sometimes barriers to getting into the industry. “If you come from an educated background where your parents are scholars you would automatically target engineering, banking, investment, but you’re not moving to F&B,” he explains while also citing the taboos around talking about money and the difficulties that arise with managing a team when a nuanced and visible class system are in place. More specific to Goa, however, and with drinking not looked at as negatively – and with its Portuguese past – the ability to communicate drinks is better, he says, than a lot of the rest of the country, making it a hive for budding bartenders. 

All change?

But if Asia’s bartending scene is growing, does that mean perceptions are changing? And if not, how can they? Too believes Malaysia is definitely seeing a shift – especially in urban areas – for a number of reasons: “This shift in perception can be attributed to several factors, such as the rise of international cocktail competitions, the opening of high-end bars and restaurants that offer elaborate cocktail menus, and the increasing demand for quality cocktails and mixology services at events and parties.” 

“The key point will be how we could work more on education and the image of these jobs, as it will let others have a better understanding of our industry collectively contributing back to society.” 

Bannie Kang, Side Door

Kang sees the acceptance of the bartending community outside of the industry as having a bigger impact on Asian society more widely. “Our community is very important not only for me in my role in the bar industry but in other industries too. We have such potential to make an impact on our future. The key point will be how we could work more on education and the image of these jobs, as it will let others have a better understanding of our industry collectively contributing back to society.” 

Wijidessa echoes her sentiment: “I don’t think it’s the [change of] perception of bartending that will make our community stronger, I think it’s more the lack of understanding of what we do and more importantly why we do what we do.”  

Back to Too and it will be the right messaging and promotion of the industry that will make a difference, targeting specific groups of people, such as those who might be sceptical about career growth and financial reward. A focus on its creative and artistic aspects are important too. “Bartending can be an attractive career option for Malaysians who are passionate about hospitality and mixology. I have been coaching and mentoring a particular group of talented individuals which I believe they have potential to influence and further improve the quality of local F&B landscape. This [has been] a lonely uphill battle since 2019.” 

Local talent

This leads to a delicate aspect of the DNA of the Asian bar scene: the relationship between ex-pats and local talent. While international talent has certainly played a role in its recent history, the focus on local talent is also something that the industry is keen to see more of. “I think more and more we’re bridging the gap,” says Wijidessa of the balance between the two. “When I first started bartending nine years ago, the majority of the bars had an ex-pat running the program, but now we’re seeing a lot more locals being empowered.” 

“When I first started bartending nine years ago, the majority of the bars had an ex-pat running the program, but now we’re seeing a lot more locals being empowered.” 

Sasha Wijidessa, Fura

Bose is keen to credit ex-pats from the likes of Australia and Italy for helping him learn how to manage a team and as a way of setting a standard for the first big generation of local talent. “I learned how to manage a team not from Indian predecessors but from people outside. If you look at the right people, they will build up a generation and now the second generation is where the guys they trained are taking up those positions. If ex pats hadn’t come into our industry, it would be very different.” 

Too is keen to impress that while ex-pats in Malaysia have played an important role in its development, a diverse and inclusive bar culture should reflect the local community and its values as much as possible: “This can involve actively promoting local talent and ingredients, as well as embracing new ideas and perspectives from around the world.” 

For Saru, his work with locals from less wealthy families who may not be able to invest in a career is his way of encouraging more local talent into the industry through scholarships.  

Building the future

Retaining talent is something that will be important to keeping local bartenders in Asia too and strengthening the message that bartending is a noble and sought-after profession. The methods suggested for doing so are not dissimilar to those cited across the industry globally.  

“If we want what we do to be a lifelong career, then we need to create a working environment that can give you balance and a career that can blend with all the other aspect of your life,” says Wijidessa. “Sure my body in my twenties can handle a 90-hour work week, but what about when I’m 30? Or 40? Or 50?  If I can’t say that I can do what I do now when I’m 50, then it’s a career that is not sustainable. Now a lot of my work goals are tied with creating a balance and blend of my personal and work life.” Nomura is also working hard to build a business that promotes this way of working, instilling eight-hour shifts into his numerous businesses to help with staff balance. 

“I hope it comes to that level where there is a lot more talent than places opening, and the talent running places too.” 

Arijit Bose, Countertop

Bose meanwhile is busy growing what he calls an ‘ecosystem’ in India to grow the market: “I’m not tied up with just bartenders but artistic people from other vocations like a video game developer, and architect a business research group, to see how we can take whatever learnings and use them.” What are his hopes for the future of his bar scene? “I hope people find this industry fun and that they don’t find serving other people degrading… I hope it comes to that level where there is a lot more talent than places opening, and the talent running places too.” 

For Kang, a continued willingness to learn will stand any young bartender in Asia in good stead: “Stay connected, stay humble, stay hungry for knowledge.”