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Campari Academy
Welcome to Campari Academy, our digital education programme for bartenders just like you all around the world. With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
Alongside industry voices, we’ll be talking to a global network of experts from different backgrounds – the Campari Academy Lab – to bring you news, articles and Perspectives in our three-part docuseries.
Campari Academy
Lab
Led by Monica Berg, the Campari Academy Lab is a group of experts from different industries, backgrounds and cultures, hand-picked to help us deep-dive into thought-provoking topics.
Monica Berg
CAMPARI ACADEMY CREATIVE DIRECTORA shining light in the international cocktail scene, Monica Berg is a bartender, educator, and co-owner of Tayēr & Elementary, #2 in the World’s 50 Best Bars 2022. As our creative & artistic director, the programme has been brought to life by Monica’s wealth of industry knowledge and expertise and ensures that we keep bartenders at the heart of everything we do every step of the way.
Seven Yi
Owner, Room by Le Kief, TaipeiWith a background in classical training as a chef, Yi has taken what he learned and applied it to a bar space, pairing food and cocktails around ever-changing themes. Yi incorporates the senses into his service, with food, drink, music and interiors all changing to fit.
Show MoreSeven Yi
Owner, Room by Le Kief, TaipeiWith a background in classical training as a chef, Yi has taken what he learned and applied it to a bar space, pairing food and cocktails around ever-changing themes. Yi incorporates the senses into his service, with food, drink, music and interiors all changing to fit.
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Hwi Yun
Manager, Bar Cham, SeoulYeonghwi ‘Hwi’ Yun is the manager of Bar Cham in one of South Korea’s oldest neighbourhoods. Previously senior bartender at Seoul’s lauded Charles H bar, Yun brings his passion and knowledge of working with local ingredients to this episode of Perspectives.
Show MoreHwi Yun
Manager, Bar Cham, SeoulYeonghwi ‘Hwi’ Yun is the manager of Bar Cham in one of South Korea’s oldest neighbourhoods. Previously senior bartender at Seoul’s lauded Charles H bar, Yun brings his passion and knowledge of working with local ingredients to this episode of Perspectives.
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Niki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and The Flavour Thesaurus: More Flavours. While Segnit’s book are centred in her love of cookery books and food recipes, they encompass ingredients and flavour pairings applicable to the world of drinks too.
Show MoreNiki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and The Flavour Thesaurus: More Flavours. While Segnit’s book are centred in her love of cookery books and food recipes, they encompass ingredients and flavour pairings applicable to the world of drinks too.
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Professor Charles Spence
Experimental psychologist, University of OxfordThe head of the Crossmodal Research Laboratory at the University of Oxford, Spence is also the author and co-author of numerous books. He is interested in how our brains manage to process the information from each of our senses to form rich, multisensory experiences.
Show MoreProfessor Charles Spence
Experimental psychologist, University of OxfordThe head of the Crossmodal Research Laboratory at the University of Oxford, Spence is also the author and co-author of numerous books. He is interested in how our brains manage to process the information from each of our senses to form rich, multisensory experiences.
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Will Guidara
Author And Restauranteur, NYCThe author of the Unreasonable Hospitality, Guidara is also the founder of hospitality company Thank You, and co-founder of the Welcome Conference. Previously co-owner of Eleven Madison Park, his career in the restaurant industry has resulted in numerous accolades.
Show MoreWill Guidara
Author And Restauranteur, NYCThe author of the Unreasonable Hospitality, Guidara is also the founder of hospitality company Thank You, and co-founder of the Welcome Conference. Previously co-owner of Eleven Madison Park, his career in the restaurant industry has resulted in numerous accolades.
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Jean Trinh
Co-founder, Alquímico CartagenaOne of the most recognisable bartenders in the world, Trinh is the co-founder of Alquímico, a three-story mansion bar that champions diversity and sustainability. He now spends most of his time on the bar's 25-acre farm in Finlandia which has become central to his business.
Show MoreJean Trinh
Co-founder, Alquímico CartagenaOne of the most recognisable bartenders in the world, Trinh is the co-founder of Alquímico, a three-story mansion bar that champions diversity and sustainability. He now spends most of his time on the bar's 25-acre farm in Finlandia which has become central to his business.
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Inés de los Santos
Owner, Cochinchina & Kona, Buenos AiresHaving spent the last 25 years in hospitality, de los Santos has been a key figure in the Argentine training and education space. While she has previously focused on joint ventures, she now owns CoChinChina & Kona a bar and restaurant reflecting her love of Southeast Asia.
Show MoreInés de los Santos
Owner, Cochinchina & Kona, Buenos AiresHaving spent the last 25 years in hospitality, de los Santos has been a key figure in the Argentine training and education space. While she has previously focused on joint ventures, she now owns CoChinChina & Kona a bar and restaurant reflecting her love of Southeast Asia.
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Dave Broom
Community and Culture ExpertDave Broom was born in Glasgow and has spent the past 33 and a third years writing about alcohol (appropriate for someone who loves music). In his time, he’s been contributing editor at Whisky Magazine, Whisky Advocate, and scotchwhisky.com. In 2020, he started his own website www.thewhiskymanual.uk
Show MoreDave Broom
Community and Culture ExpertDave Broom was born in Glasgow and has spent the past 33 and a third years writing about alcohol (appropriate for someone who loves music). In his time, he’s been contributing editor at Whisky Magazine, Whisky Advocate, and scotchwhisky.com. In 2020, he started his own website www.thewhiskymanual.uk
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Samantha MacRae
Design and Technology ExpertSplitting her time between Norway and Canada, Sam is the Creative Director of Behind Bars in Oslo. She approaches her work believing in the “beauty within function” – a certain kind of beautiful that functionality creates. Her design aesthetic focuses on materials, simplicity and quality. Some might not appreciate a multi-directional brushed stainless-steel bench, but she does. And so do Behind Bars’ clients.
Show MoreSamantha MacRae
Design and Technology ExpertSplitting her time between Norway and Canada, Sam is the Creative Director of Behind Bars in Oslo. She approaches her work believing in the “beauty within function” – a certain kind of beautiful that functionality creates. Her design aesthetic focuses on materials, simplicity and quality. Some might not appreciate a multi-directional brushed stainless-steel bench, but she does. And so do Behind Bars’ clients.
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Alex Ruas
Design & Technology ExpertAlex Ruas is an Oslo based entrepreneur passionate about innovation in the hospitality industry. A former bartender, he has taken his 12 years of bartending experience and used it as the catalyst to build the best bars of the future. Bar stations are often designed by kitchen suppliers and Alex believes the industry deserves a more holistic approach to bar design.
Show MoreAlex Ruas
Design & Technology ExpertAlex Ruas is an Oslo based entrepreneur passionate about innovation in the hospitality industry. A former bartender, he has taken his 12 years of bartending experience and used it as the catalyst to build the best bars of the future. Bar stations are often designed by kitchen suppliers and Alex believes the industry deserves a more holistic approach to bar design.
Show LessMeet the Local Team
Tariq Widarso
Hi everyone, I am Tariq Widarso, the Campari Academy Asia Content Creator. I'll be responsible for the curation and creation of content on the Campari Academy Asia platforms. Beyond this role, I am also an educator and content creator in the food and beverage industry based in Jakarta, Indonesia since 2017. My brand Sip Sensei is focused on educating and bringing the attention to the bar industry to the public eye through workshops, events, and social media.
Symphony Loo
“Love what you do, do what you love” and I am grateful that I could personally relate to this for my daily job. I am Symphony Loo, the Regional On-Premise Customer Marketing Manager for Asia. I am responsible for On Trade strategy, concept planning, and execution in our region. And I am also leading the Campari Academy Asia and Advocacy Program along with my fellow team members. My goal for Academy is to gather great minds in the F&B industry and facilitate the resources & knowledge to our community.
Zoltan Konczol
Hi, I am Zoltan, the Regional Brand Education and Campari Academy Manager for Asia and I am thrilled to be a part of this educational experience for spirits enthusiasts. With years of experience within Campari Group, I bring a unique perspective to the table; specialized in Brown Spirits education and have developed expertise in production, tastings, and enjoyment within these categories. Moreover, I possess strategic know-how and understand the correct activation approach to optimize results.
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Espolòn
Campari Group
Campari Group is a major player in the global spirits industry, with a portfolio of over 50 premium and super premium brands, spreading across Global, Regional and Local priorities.
Global Priorities, the Group’s key focus, include Aperol, Appleton Estate, Campari, SKYY, Wild Turkey e Grand Marnier.
The Group was founded in 1860 and today is the sixth-largest player worldwide in the premium spirits industry. It has a global distribution reach, trading in over 190 nations around the world with leading positions in Europe and the Americas.