Luca Cerqueglini: After years of planting seeds, I’m finally reaping the rewards. But I’m still hungry

Luca Cerqueglini: After years of planting seeds, I’m finally reaping the rewards. But I’m still hungry

editor editor Photo: VisitChef.com

From working in a factory and hospitality in Malta to becoming one of the Czech Republic’s leading bartenders. Luca Cerqueglini talks to VisitChef about his journey, five attempts at World Class, his Italian roots, creativity, and what it really takes to be a good bartender.

Section archive
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people

Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people

“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products, understand...
Robert Caldwell: Balance is the essence of whiskey — and a true test of a master blender’s skill

Robert Caldwell: Balance is the essence of whiskey — and a true test of a master blender’s skill

“I have a bottle of whiskey at home that I’ve been saving for a desert island. It’s a bit of a unicorn. I opened one like it at my wedding, and I hope to share the other with my children one day. For...
Tim D. Philips: The Best Way to Drink Whisky Is Your Way

Tim D. Philips: The Best Way to Drink Whisky Is Your Way

"Forget the rules." According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he expla...
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people

“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products,...
Robert Caldwell: Balance is the essence of whiskey — and a true test of a master blender’s skill

“I have a bottle of whiskey at home that I’ve been saving for a desert island. It’s a bit of a unicorn. I opened one like it at my wedding, and I hope to share the other with my children one day....
Luca Cerqueglini: After years of planting seeds, I’m finally reaping the rewards. But I’m still hungry Read more…

From working in a factory and hospitality in Malta to becoming one of the Czech Republic’s leading bartenders. Luca Cerqueglini talks to VisitChef about his journey, five attempts at World Class,...
Tim D. Philips: The Best Way to Drink Whisky Is Your Way

"Forget the rules." According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he...
Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…

"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us...
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back

“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In...
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender...
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...
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...