WORLD BARTENDER DAY

24TH FEBRUARY

TO CELEBRATE WORLD BARTENDER DAY, WE REALLY WANTED TO FOCUS ON THE WORD ‘WORLD’. TO REALLY EMPHASISE THIS WE INTERVIEWED BAR OWNERS AND BARTENDERS FROM ALL CORNERS OF THE GLOBE. FROM JOÃO BALZAN WHO HAS RECENTLY OPENED HIS FIRST COCKTAIL BAR ON THE TINY ISLAND OF MAURITIUS (EAST OF MADAGASCAR) TO THE COUPLE WHO ARE RUNNING ‘EL NIDO’. A BAR THAT OPENS UP RIGHT ONTO THE LOVELY BEACH ON EL NIDO ISLAND IN THE PHILIPPINES. STEPPING AWAY FROM THE TROPICS AND THE SAND, MOE ALJAFF WHO OWNS AND BARTENDS AT HIS VENUE TWO SCHMUCKS IN BARCELONA. HIS BAR IS A PERFECT CONTRADICTION, WITH 5-STAR SERVICE AND A TEAM WHO TAKE THEMSELVES AS SERIOUSLY AS THE WRITING ON THE WALLS. WHILE MISH CHINNAH IS WORKING HARD TO EDUCATE THE PEOPLE OF JOHANNESBURG ABOUT THE INFINITE POSSIBILITIES OF COCKTAILS AT MOOTEE BAR. MUCH CLOSER TO HOME, YOU’LL FIND BRITTANY ROWE BEHIND THE BAR AT ‘OLD MATES PLACE’ . WITH HER PURE TALENT AND PASSION FOR THE INDUSTRY, SHE’S ONE TO WATCH. JUST A HOP AND A SKIP AWAY, LEWIS COOKE IN NEW ZEALAND HAS BEEN BLOWN AWAY ABOUT HOW EDUCATED AND OVERLOOKED THE AWESOME COCKTAIL SCENE IN NEW ZEALAND. KEEP ON READING AND FIND OUT MORE ABOUT THESE BARTENDERS WHO MIGHT NOT BE IN THE MAJOR COCKTAILS HUBS IN THE WORLD, BUT ARE KICKING GOALS, GETTING NOTICED AND REALLY LIFTING THE COCKTAIL GAME IN THEIR CITIES. FOR MORE DETAILS ON WORLD BARTENDER DAY HEAD ON OVER TO WWW.WORLDBARTENDERDAY.COM

SharleenGuevara Larry &

Venue: Manille Beach Bar, Palawan, Philippines

WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?

We are running ‘Manille Beach Bar’, a Filipino-themed bar on the beautiful island of El Nido, Palawan, Philippines. This is our first bar venture in partnership with the country’s oldest distillery. It was established in 1852. We are also serving Filipino comfort food.

Outside of that, we are managing our bar and beverage consultancy called Liquid Concepts in the Philippines. This is another outlet for us to be able to share our love of bartending through a series of seminars and training for hospitality students and professionals. We want to help raise the local bar culture.

WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?

It is still very young, but promising. When we first came to the island, beer was the most consumed alcoholic beverage in bars and restaurants.

We are the only cocktail bar in our area and that is why we are really excited; we have the opportunity to raise awareness for customers and the local bartending community.

WHAT’S A PRODUCT UNIQUE TO THE PHILIPPINES AND USED WITHIN YOUR COCKTAILS?

We are really fortunate to have partnered with a local distillery, because its main focus is not only to showcase the full potential of its product line, but also to use locally sourced produce from the Philippines.

This allows us to be creative with our cocktails and play around with some of the more interesting, indigenous ingredients: things like ‘calamansi’ (local lime), ‘dalandan’ (local orange), mango and ‘kapeng barako’ (local liberica coffee).

A new set of more exotic produce will come out in the launch of our next beverage program at Manille Beach Bar, so stay tuned.

DO YOU HAVE ANY CHALLENGES WITH SOURCING SUPPLIES AND FRESH PRODUCE?

Living and running a bar on the island is very challenging. Most of our items come from mainland Manila, which means they have to come by sea or air and can be delayed by the weather. Nowadays, luckily there are local suppliers we can go to from time-totime. However, securing a consistent supply is still difficult. We make sure our par stock is checked regularly and well maintained to combat that.

WHERE DO YOU DRAW INSPIRATION FROM?

Everyday life. We are lucky to be living on an island that still has pristine beaches and rich flora and fauna. Our bar also happens to be on the beachfront, which means you can view the sunset and breathe in fresh air every, single day. We really can’t complain.

History books, watching films, travel and working behind the bar together are also great sources of inspiration to us.

WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?

We can say in our experience here that we have led the way in introducing new flavours to local and international consumers. Our venue is also leading the way in trends. In saying that, we are always happy to create flavour combinations according to our guests’ preferences.

WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?

We have a mixed clientele, however, tourists make up for around 50 to 60 per cent. Palawan was placed on the world map when it was included in the Conde Nast Traveler as one of the best islands globally. The influx of tourists hasn’t really slowed down since then.

WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?

We feel truly blessed to be sharing the ‘bar stage’ as a couple and to interact with our guests daily; we enjoy meeting all kinds of people from all walks of life.

We are motivated by seeing students from colleges and universities all over the Philippines, who join our bartending seminars and events and go onto become successful bartenders.

IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?

Sharleen and I both have a degree in hospitality management, although how we got into the industry differs. I finished my first college in the seminary (I was supposed to become a Catholic priest!) with a degree in philosophy. The turning point for me was watching my classmates flip bottles in our bar and beverage management class, during my hospitality management years. Sharleen, on the other hand, juggled three jobs while she was in Alberta, Canada and it was her job as a bartender at Sheraton Red Deer Hotel that excited her the most.

LEWIS COOKE

Venue: Hawthorn Lounge, Wellington, New Zealand

WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?

I have a type - classic cocktail bars that have been open for 10-plus years; servicefocused bars that take the work, but not themselves seriously are perfect for me.

I’m currently at Hawthorn Lounge in Wellington, having come from Black Pearl in Melbourne. Both have a welcoming and good time vibe and are places you know you can get an incredibly tasty beverage at.

YOU’RE NOT ORIGINALLY FROM THE SOUTHERN HEMISPHERE, WHAT MADE YOU JOURNEY TO AUSTRALIA AND NZ, AND WHERE HAVE YOU WORKED WHILE YOU’VE BEEN HERE?

It’s a long story, but my debut in the Southern Hemisphere was at Boilermaker House in Melbourne, courtesy of Greg and Jack (the owners). After that, I had the great pleasure of joining the Black Pearl family. I’ve got so much love for Tash (the owner) and the team, past and present. Post-Pearl, I took the dive across the ditch to a bar I’d heard so much about, where I am now. It’s dripping with history and has a small, passionate team.

WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?

It’s a small scene driven by bars and teams that are passionate. The talent of people here really caught me off guard, if I’m honest. New Zealand gets forgotten about sometimes, but it definitely shouldn’t. Even the guests here are super educated drinkers.

HOW DOES THAT DIFFER TO BACK HOME?

Bars on the global scene aren’t talked about as much here, which is a shame. The conversation always seems to be around London and New York, but you can feel it shifting. Asia has definitely been acknowledged more recently than ever before and the attention is starting to shift to Australia, which should translate to New Zealand too.

WELLINGTON HAS AN ABUNDANCE OF AMAZING BARS WITHIN THE CITY, HOWEVER, IT’S NOT REALLY RECOGNISED AS A ‘COCKTAIL HUB’ ACROSS THE GLOBE. WHY DO YOU THINK THAT IS, AND ARE THERE ANY PLANS TO GET IT ON THE GRID?

I genuinely think it’s the extortionate cost of flights to get here from anywhere. Influential people in the global community stop in Australia, but don’t make the jump across as much as they should or maybe would like to. However, there are a lot of awesome events coming up including Highball and Wellington Cocktail Week. Keep your peepers peeled.

ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY?

Saving face, leaving my feelings at the door and remaining motivated for the whole shift is something I really have to work on, but love getting right.

DO YOU HAVE ANY CHALLENGES WITH SOURCING SUPPLIES AND FRESH PRODUCE?

Citrus is a bit of a nightmare in NZ. It’s really hard to find actual limes all year round. I love the fact that NZ focuses on local and seasonal fruit, I just wish it wasn’t to the detriment of fresh lemons and limes. We have some innovative ways around it though, like Justin Mckenzie planting hundreds of lime trees years ago and then forgetting about them until recently, ha!

WHERE DO YOU DRAW YOUR INSPIRATION FROM?

For drinks, literally anything around me. I seem to have a knack for being able to draw influence and create a drink from many sources. In terms of hospitality, my friends. I’ve been super fortunate to have been influenced by some incredible people over my few years; everyone has something they can teach you, so listen. Plus, there are a couple of key books that I can’t put down. Setting the Table and Regarding Cocktails are prime examples.

WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?

A bit of both. Some things we think are really cool that the guests will never really be into. The trick is recognising that and taking baby steps to introduce people to new avenues of flavours and ideas. The older I get, the more I lean away from self-serving drink ideas. I always think it’s better if my Mum and a bartender can look at the same drink, from different perspectives, but both equally enjoy it!

WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?

We have a good mix of regulars, tourists and hospitality. On a side note, I’ve never served more Americans in my life than in Wellington. They’re always super impressed by the service here (I don’t think they were expecting much). It’s nice too that Hawthorn Lounge has a good reputation, we’re still mentioned by bartenders worldwide.

WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?

The community within the industry. I’m on the other side of the world and have never once felt like I don’t have friends or a place to feel comfortable in. For me, that’s the greatest thing of all. Plus, I don’t like waking up too early, although I’m sure my time will come when I have to.

IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?

That first cocktail competition I ever entered got me super excited. I also feel really special every time a brand takes me on a trip. Plus, being voted as one of the Top 100 most influential people in the UK for Class awards in 2017 was pretty dope and working in the team at Black Pearl while it was voted best bar in Australasia in 2018 was great.

WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF?

Encouragement for younger bartenders. We were all naive once. However, I don’t agree with prematurely shoving young bartenders into higher management positions unless they’re ready. They need support and to be able to earn their stripes in the correct way.

WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF?

Egos. We pour liquids from one glass into another, remember that. At the end of the day, we’re just bartenders, unless you’re a bartender turned business owner, then well done to you.

WHAT’S NEXT FOR LEWIS?

Continuing to be inspired by awesome and talented people. I’m always looking to surround myself with incredible personalities, I really feed off that. Wherever that takes me, so be it!

BRITTANY ROWE

Venue: Old Mates Place, Sydney CBD

SHARE WITH US A LITTLE ABOUT YOURSELF AND WHEN AND WHY DID YOU JOIN THE INDUSTRY?

I’m not sure if it counts but I definitely soldiered through some dodgy Italian/Chinese restaurants in my early teens, purely for tuck shop money. Now as an adult as I’ve come back to the industry, I’ve realised I have a real passion for drinks and the community.

TELL US, WHERE YOU’RE CURRENTLY WORKING, AND YOUR ROLE THERE?

I’ve been at Old Mates since the beginning, so I’ve seen some blood, sweat and tears in the last 6 months - literally.

YOU WERE PART OF THE OPENING TEAM THERE, WHAT CHALLENGES DID YOU FACE AND WHAT DID YOU LEARN?

I’ve been here since opening night and boy have we been through a lot. One of the weirder challenges is the simple question of ‘where the hell do I put this now’ with all the things you have. Garnishes? This flute? This softball trophy (it’s in the roof in case you were wondering)? At the end of the day, I think I learnt that you just have to appreciate the little things. Last week I got giddy over a new shelf.

WHAT HAS BEEN YOUR BIGGEST HIGHLIGHT SO FAR IN YOUR CAREER?

Defining one thing is hard. I’ve had an excellent opportunity to work at some great bars with very talented people and every time I’m grateful. I’ve also done some competitions along the way and seeing your hard work come to fruition is such a satisfying experience.

ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY WORKING IN THIS INDUSTRY?

As someone that’s gone through the last 10 years dealing with severe depression and anxiety, bar work isn’t easy. For all the people that deal with mental health problems, we continuously struggle to participate in the industry and take care of ourselves at the same time. The late nights, the lack of sleep, the booze and all the other vices and addictions. Sometimes it feels like everything is working against us. To our benefit, and sometimes saviour, we are a tight-knit community, and at the end of the day, we have each other. So please, don’t forget to check in with your mates.

YOU ARE PART OF THIS YEARS ‘THE PERFECT BLEND’ COMPETITION, WHY DID YOU CHOOSE TO ENTER?

The Perfect Blend is a chance to express yourself and push what your capabilities are, so like many other bartenders across Australia we are tackling that opportunity. However, this year is highlighting something I’m passionate about at home and work which is sustainability. And, I think this is a chance to spread some knowledge about how we need to make simple changes and do our part because at the end of the day we want to #makedrinksnotwaste.

WHAT HAS BEEN YOUR EXPERIENCE BEEN LIKE SO FAR?

It’s been really supportive and exciting. Meeting all the other bartenders and being able to witness their talent and innovations. I’m always being inspired to better myself.

WHO OR HOW DO YOU DRAW INSPIRATION FOR YOUR CREATIVITY WITHIN COCKTAIL CREATION?

I really enjoy cooking and with a baker for a dad, it’s something I’ve done my whole life. If I ever feel stuck or bored with ideas I take a stroll through the farmers market, grocery store or even the wacky health shops near home and look for a flavour or combination that never occurred to me.

Specifically for The Perfect Blend this year I was inspired by a good friend Alicia who’s got a green thumb, a massive heart and a dedication to sustainability. She’s continuously daring me to be better.

WHAT’S NEXT FOR BRITTANY?

I honestly have no idea and that’s half the fun. I’m 23 and mildly directionless but hey, I’ve got good people around me and a passion that’s not going anywhere. So let’s find out together...

Artem Peruk

Venue: El Copitas and Paloma Cantina, Saint Petersburg, Russia

WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?

I am the owner of El Copitas bar, which recently appeared on the World’s 50 Best Bars List. I’m also involved with a hospitality school, Bartenders Faqtory; an ice making company, Led Rovniy; a premium cocktail catering company, Must Have Bar; an apron, bar rolls and bar tool production company, Mr. Murka; and a newly-opened Mexican eatery, Paloma Cantina

WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?

Saint Petersburg has an up-andcoming bar scene but one that is still a far cry from the major cocktail hubs overseas.

WHAT’S APPEALING ABOUT AN EMERGING MARKET?

The tempo of developing projects. St Petersburg’s clientele is thirsty. They want to be better, feel better and enjoy better places. It took more than several hundreds of years for Europe to get its bar industry to where it is; Russia wants that in 15 years.

ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY?

Geographically, it’s the biggest country in the world. We have several climate zones and it’s thousands of kilometres from one side to the other. We also have almost all of the known ingredients in the world here, but not in St Petersburg. It is a marvellous and remarkable city, but it was built on a swamp. So, not the best place to find a fresh mango for your Margarita!

That’s why we change our cocktail menu every other week, to react quickly to the ever changing seasonal ingredients and pick out the best available fruit, vegetables, nuts, flowers and oils.

There’s also a lack of budget for events, competitions and concepts here. We’re not the financial capital of the country.

WHAT KEEPS YOU MOTIVATED?

I am a teacher by diploma, but after graduation, I thought I would never teach again. (I guess I was naive). Now, I’m trying to inspire people across the world to be better bartenders, managers and people. If I can make a difference to at least one per cent of the people I teach, then this makes me happy.

I do breakdancing from timeto-time. That literally puts the world upside down!

(When you’re spinning on your head, you don’t trouble yourself with everything else that’s going on.)

WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?

Both, but I think the consumers have a little more power. So, I like to think that the bartenders are the tutors, helping customers to learn a little more, relax and smile. As for the way things are at El Copitas, we are not following the trends and never will. Everything we managed to achieve in the past four years can be put down to the following: hospitality (making people feel more included than they were before they met you), personalised music, nice lighting, a good location, charming floor-tender, thoughtful host and even a trophy on the nearest shelf.

WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?

I would say 70 per cent are locals and 30 per cent are tourists.

YOU HELPING TO BUILD THE INDUSTRY?

We are trying to build our own bartending community. In the past two years, through Bartenders Faqtory, we inspired (at least I want to believe we have) more than 500 bartenders across the Commonwealth of Independent States. We do a lot of free presentations, competitions, events and master classes. As examples, we host free trial shifts in our bar for anyone who wants to learn how to be more efficient and professional; we host international, guest bartenders and their pop-ups; and of course, we promote Barfly magazine (said with a cheeky smile).

MISH CHINNAH

Venue: Mootee Bar, South Africa

WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?

I work for Mootee Bar in Johannesburg, South Africa. The bar is themed by a unique interpretation of modern Africa, while the concept is to celebrate South African experiences through culture, stories and local ingredients, as well as to innovate and push the boundaries with cocktails.

WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET AND HAS IT PROGRESSED DURING YOUR TIME IN THE INDUSTRY?

The first bar I worked in was a dive bar that made only Strawberry Daiquiris and Long Island Iced Teas, which were considered high-end cocktails. A year before Mootee had opened, a speakeasy called Sin + Tax opened. It was possibly the only bar in the country that had a different spirit ranging from other venues, and became the starting point for South Africa’s growing cocktail and spirit industry.

Since then, it’s spread like wildfire and Mootee has added another space for exploration and innovation. Now, more South Africans understand that not all cocktails need a paper umbrella and flaming pineapple.

JO’BURG HAS AN UP-ANDCOMING BAR SCENE BUT IS STILL A FAR CRY FROM THE MAJOR COCKTAIL HUBS ACROSS THE GLOBE. WHAT’S APPEALING ABOUT AN EMERGING MARKET?

Mootee’s advantage is that it’s been able to introduce a concept that’s genuinely original. International bars have some difficulty coming up with concepts that haven’t already been done.

ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY?

Every profession comes with its downsides, nothing can be perfect, and as much as the saying ‘find what you love to do and you’ll never work a day in your life’ goes, work is hard, no matter how great your passion is.

The main challenge I find with working a six days a week is keeping a positive mindset. You’re always in contact with people, so if you’re having a bad day, trying to turn that around and still give people positive energy and welcoming presence can be taxing.

DO YOU HAVE ANY CHALLENGES WITH SOURCING SUPPLIES AND FRESH PRODUCE?

For a very long time, sourcing the best and cost-effective, fresh produce was very difficult. If the quality was up to standard, the price was unsustainable, especially for items that were single-use, such as lime wedges. And, if the price was fair, then the product was not as fresh. We have a saying in SA that ‘local is lekker’, which means local is the best. By engaging with smaller business and local suppliers, we have found we get better produce than ordering from a large business that fly in theirs over long distances. I initially struggled to find my channel of inspiration. I know many people find their inspiration from the classics, while others find their inspiration in people and places, or art. I, however, find that a single ingredient can be the root of my inspiration. I find or see a new spirit or seasonal ingredient, and that can give me ideas for new cocktails.

WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?

Up until recently, brands and bloggers were pushing the trends. However, now bar owners and bartenders have a lot more voice in what’s trendy.That shift was sparked by the new wave of venues opening and taking risks, instead of giving into what was popular at the time.

WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?

Mootee’s location brings in a broad clientele. It has been a huge tourist attraction because it’s a culturally rich area. The venue has been open for over a year now, so we have our regulars and a new wave of residents who are looking to be tourists in their own city.

YOUR MENU IS UNIQUE TO YOUR MARKET AND ALMOST FUTURISTIC TO THE PALETTES OF YOUR GUESTS. HOW DO YOU BRING THEM ON THE ‘JOURNEY’ WITH THE MOOTEE MENU?

offer, you have to know your home very well. Our first menu was based on storytelling and including familiar sentiments to South African consumers. We created a sense of nostalgia by serving milk tart (a very famous South African dessert) for example, as well as by telling the story of Hildagonda, who wrote the first South African cookbook, while recreating her milk punch. By delivering a sense of comfort we set a foundation for our current menu, which is based on ‘the art of texture’. That’s not to be confused with mouthfeel, but the flavour of textures and how they are perceived.

YOU’VE RECENTLY RENOVATED, CAN YOU SHARE WITH US THE NEW DIRECTION OF THE VENUE?

The newly renovated Mootee is all about focusing on the standard of service, the guest experience and attention to detail. It became more and more difficult to control those aspects with such a large venue. The smaller space is more intimate and the bar is run like a kitchen; bartenders work in stations designed like a plating station. The focus is on making sure guests are receiving a more personalised experience, a bar where everybody knows your name and the place feels like home.

WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?

I was told many times that if you are looking for money, bartending is not the path for you. At first, I thought that there was no way that I could work hard and not be driving a Lamborghini. However, I found a passion and I love a challenge. Being challenged daily is what really brought me to love this industry. Every day something is pushing me to do better, whether that’s creating strange combinations, perfecting my skills or expanding my knowledge.

IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?

Very early on in my career I found a passion for not only hospitality, but also bartending. There wasn’t a ‘grand display of fireworks’ kind of moment that left me thinking I could never do anything else besides bartend, but rather a collection of moments I had with my mentor and friend Dominic Walsh. He gave me reassurance; shared stories of his travels and showed me that hard work is not overlooked in this industry.

WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF?

Mentors. I am lucky to have an abundance of mentors; my parents, Dom Walsh, Denzel Heath and Devin Cross. Whereas many bartenders my age have little or no guidance. Every top student needs at least one teacher to show them the way, and anyone starting out in this industry needs the same.

WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF?

Unhealthy competition, with the emphasis on ‘unhealthy’. As far as I’m concerned, when the bartender next door to you makes a better drink or receives recognition, that should drive you to do better. Too often we don’t compete to improve our skill set, but to belittle fellow bartenders.

JOÃO BALZANI

Venue: Avant Garde, Mauritius

WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?

Last year I had the opportunity (with the help of investors) to open Mauritius’ first cocktail bar, ‘Avant Garde’.

I am only overseeing the bar currently as it’s running well by itself. That allows me to give time to my other businesses, including Liquidchefs (a mobile bar service company), and the consultancy services I offer to hotels and resorts on the island.

YOU’RE NOT ORIGINALLY FROM MAURITIUS... WHAT BROUGHT YOU TO THIS REGION AND WHERE HAVE YOU WORKED ON THE ISLAND?

I am half Brazilian and Italian, and I have travelled and worked across the globe throughout my career.

I arrived in Mauritius at the end of 2010, which is when I joined Le Suffren Hotel. The hotel was in need of a new concept at the time, so its team of professionals and I developed a trendy, new lounge bar, ‘On The Rocks’. I worked there for around two years and met my wife who is originally from Mauritius. Our love of adventure took us to Hong Kong, but we moved back to the island at the end of 2015.

WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?

The bar industry in Mauritius is still developing. Customers have a greater chance of finding international brands in hotels or bars managed by foreigners or Mauritians who have international experience. The local bars mostly focus on the spirits produced here and offer classic cocktails such as the Mojito and Piña Colada. However, the market is improving, which is pleasing to see.

HOW DOES THAT DIFFER TO BACK HOME?

Well, the bar industry in Italy has a big history. It has modernised over the past five years and more development has occurred in areas such as Milan and Rome.

DO YOU HAVE ANY CHALLENGES WITH SOURCING SUPPLIES AND FRESH PRODUCE?

The taxation on spirits in Mauritius is high, which makes them expensive. Tahitian lime is very hard to find and would be expensive if you did come across it. There are a number of other fruits and herbs also not available on the island. However, Mauritius is rich in resources and all you need is creativity!

WHERE DO YOU DRAW INSPIRATION FROM?

There is so much to explore in this region. I often discover something new on the island that inspires me. Currently, I’m working with ‘betel’, which is a leaf used by Hindus during prayers. It also proves to be a great ingredient in cocktails.

WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?

The guests are very receptive to our concept; they trust the bartenders to offer them a unique cocktail experience. We do have to adapt to the market, which isn’t ready for a lot of things, however, we believe the relationships and trust we are building with our guests will get us there.

WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?

We have a mixed clientele of locals, expats, businessmen and tourists.

WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?

As a mixologist, it’s the ability to continuously create new cocktails and work in different markets.

IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?

At the beginning, back in Italy, where I was working as a part-time bartender. I was impressed by the professionalism and knowledge of my mentors, as well as their style; I wanted to be like them.

Then, living and working in the US really opened doors for me. I discovered a new approach to bartending; I was travelling for competitions and getting recognised. Before I realised it, and in a short amount of time, I was one of the leading bartenders there.

All of those experiences showed me that I want to do what I’m passionate about. There is still more that I have to achieve, but that’s what is great about this industry.

WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF?

International bartenders helping the local bar community grow by sharing their knowledge and experience.

WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF?

Artificial products.

WHAT’S NEXT FOR JOAO?

I am planning to open a new cocktail bar in Europe, inspired by the Indian Ocean’s mix of cultures. Stay tuned...

MOE ALJAFF

Venue: Two Schmucks, Barcelona

Moe Aljaff (blindfolded) with Two Schmucks bar team

WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET AND HAS IT PROGRESSED DURING YOUR TIME IN THE INDUSTRY?

F**k yes. Every time I close my eyes, even just for a second, it feels as if there have been massive leaps taken in several directions. Barcelona’s bar scene is really up-and-coming,

It is still a far cry from the major cocktail hubs across the globe, however, an emerging market has its appeals. The city has such a diverse and incredible history, and to be a part of that and shape what is yet to come, is an incredible feeling.

ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY?

Yes, a tonne (laughs); the language is something we’re still learning; anything bureaucratic here is more often than not a difficulty to deal with, especially as a foreigner; and there are licensing limitations.

DO YOU HAVE ANY CHALLENGES WITH SOURCING SUPPLIES AND FRESH PRODUCE?

I believe Barcelona has some of the greatest fresh produce in Europe; pineapples actually taste like pineapples here. In fact, we have several places on our street that we can get all of our produce from, including some of the best mint I’ve ever seen.

WHERE DO YOU DRAW INSPIRATION FROM?

Our neighbourhood, musicians, artists, videographers, painters and dope ‘AF’ people. We try to get as much - if not all - our inspiration from outside of the industry. That way it always feels new and it’s fun to bring something from the outside world into the bar industry.

WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?

A bit of both. We know what we serve and how we like it to be served, however, we do change our menu every month and we follow the trends in our bar to guide us.

As for the style and atmosphere, that’s completely ours; we try to reflect ourselves in our venue, music and interiors.

WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?

A bit of everything really, locals from the neighbourhood, expats and tourists.

YOU’VE RECENTLY RENOVATED, CAN YOU SHARE WITH US THE NEW DIRECTION/DESIGN FOR TWO SCHMUCKS?

We were extremely short of cash when we set out to open our venue. We didn’t take on any investors and decided to save and fund the innovations ourselves. That way, we had full creative freedom.

We had ideas before we started the bar, however, over the past 18 months we have found out more about who we are as a bar team and those ideas have slowly changed.

We will expand from 30 seats to 55 and we will offer a slightly larger selection of products during the day and night.

Our biggest challenge is to keep the soul and atmosphere of Two Schmucks, while completely destroying and rebuilding it.

WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?

The process of creation; having nothing and making it into something that you share with the world. That sh*t gets me going.

IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?

Aj and I got to a point in our working lives when we realised we were either doing our own thing or we were out. That was a massive sign for us that we were ready to start our own business.

I love bars in any way, shape or form. More than that though, I love creating things and I hate being limited to operate within certain walls. Getting this bar has definitely shown us the direction in which we want to proceed.

WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF?

Personally, I’d love to see more independent bars. I get inspired by how they overcome obstacles in their market. When you don’t have massive funding, creativity kicks in.

Professionally, I’d love to see more bars focusing on more than just the cocktail. It’s about having a combined selection of great cocktails, wines, beers, coffee etc. That is something many of my favourite bars are doing and we are doing.

Key to that is education; I want bartenders to be able to tell me as much about their wines, beers and coffees as their artisanal, limited edition mezcal.

WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF?

Hiring marketing and public relations to tell the story of your business. A 19-year-old snapping the same old cocktail photos and using every hashtag imaginable, with a cheesy line about why you should drink on a Tuesday, is the equivalent of pictures in food menus. If you as a bar owner choose to spend money and time on marketing, then for the love of god, put as much detail and consideration into every other aspect of your work.

How are you going to spend all your time and effort into what you’ve built, only to present it to the world as a commodity?

Sorry for the rant (laughs).