What attracted you to the position of bar manager at El Sur and what is your favourite aspect of the venue?
At the time I had just finished World Class with Asia De Cuba Abu Dhabi and won the Abu Dhabi Heat with Mehmet from Zuma Abu Dhabi. We did a brilliant job representing Abu Dhabi and Mehmet went on to win the UAE heat. A couple of people approached me with job offers as a bartender in top places. When the job offer came from El Sur, Lloy (GM) and the owners offered me complete creative freedom and an opportunity to prove myself to the cocktail scene in Dubai.
What knowledge do you bring to the role?
I have been bartending for nearly 10 years in places like London (Ronnie Scott’s, Devonshire Terrace, Punk), Los Angeles UEA (El Carmen, the oldest Mexican cantina in the country), and Mexico City (Gingin, the biggest and best gin bar in Mexico). I learned from bar managers, bartenders, bar-backs and hospitality industry people in general – from very different backgrounds and styles. My cocktails are heavily influenced by classic cocktails but with a twist that brings them to the 21st century palate.
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Why do you think competitions like World Class Championship and the Bacardi Legacy cocktail competition are important for the bar industry?
When you talk about World Class and Bacardi legacy, it’s about creation, innovation and inspiration. They push bartenders to the limit of their imagination to discover what the future of bartending will bring. Any bartender who wants to learn what is trending and test himself with the best bartenders in the region and the world should try at least one of the big cocktail competitions. To me it was an eye opener and I can’t wait to take part in next year’s competition.
How do you intend to make the restaurant’s bar section more profitable?
I am working very closely with our amazing chef Juan Carlos Gonzales to check the best ingredients available that will not eat away our budget. We are planning home-made, very exciting ingredients, infusions, bitters, etcetera to ensure that guest get the highest quality drinks at very exciting cost.
Are there any thrilling things you will be doing that you can tell us about?
Our cocktail menu looks very promising, I have been running what I like to call 'clinical trials' with some of the industry’s experts. Apart from that we have a couple of very exciting things coming your way, but I want to keep it a secret at the moment.
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