Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

editor editor Photo: Visitchef.com

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks in advance allows us to focus on sustainability, efficiency, and the quality of the beverage. Both traditional and modern approaches to bartending have their value,” says multi-award winning bartender and internationally recognised hospitality figure Millie Tang

Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks in advance allows us to focus on sustainability, efficiency, and the quality of the beverage. Both traditional and modern approaches to bartending have their value,” says multi-award winning bartender...
0:00
0:00
Section archive
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to...
0:00
0:00

Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to...
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they ca...
0:00
0:00

Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they ca...
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a relationship....
0:00
0:00

Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a relationship....
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important...
0:00
0:00

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important...
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they...
0:00
0:00

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they...
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
0:00
0:00

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding
“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...
0:00
0:00

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
0:00
0:00

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
0:00
0:00

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
0:00
0:00

“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar
Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar
„A bar is a refuge. It’s a place where people can be themselves, meet friends, and create memories. And we, bartenders, are ambassadors of human nature,” says Patrick Pistolesi of Drink Kong, ranked...
0:00
0:00

„A bar is a refuge. It’s a place where people can be themselves, meet friends, and create memories. And we, bartenders, are ambassadors of human nature,” says Patrick Pistolesi of Drink Kong, ranked...
Sebastian Gibrand: A chef is defined by staying true to their style and identity
Sebastian Gibrand: A chef is defined by staying true to their style and identity
“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the...
0:00
0:00

“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the...