Q: As Executive Beverage Manager you have the whole brief for all the drinks outlets, so how long have you been associated with the Double-Six project?
A: Not so long really. It was October 2013 when I first met with Robert and Kadek to discuss the vision for Double-Six Luxury Hotel and, yeah, we just really clicked with the concept. I loved their passion and vision for the project and so within a week I had jumped onboard and signed on the dotted line.
Q: What’s your background, what other places have you worked?
A: Before moving to Bali, I got involved in launching the QT Hotels & Resorts brand in Australia, which was a lot of fun and a great brand to be involved in. Previously, I had spent a number of years living in Sydney working for the Merivale Group at The Establishment Hotel. Before that, I spent a few years living in Europe and working in London, managing a Tequila Bar Restaurant called Navajo Joe’s. Hey, we had 146 varieties of Tequila and needless to say I developed a fairly intimate relationship with Tequila…
Q: So how did you first get into the art of mixology?
A: About 25 years ago, while I was still in high school, I enrolled in an external bartenders course and had special permission each week to leave school early and learn how to mix… and taste… drinks. I was hooked and I’ve been mixing ever since.
Q: What qualities do you think a successful bartender should have?
A: It’s simple – to be successful you need passion, flair, professionalism, a good nature and a great sense of humour… the rest just flows naturally.
Q: I know you have created a few special cocktails for us to sip on especially for this interview – how about that! But in normal circumstances, what’s the usual source of inspiration for you?
A: For me, the inspiration for creating drinks must come from the theme or the concept of the venue you are aspiring to craft. So upstairs at Double-Six Rooftop, the menu is seriously different to the Sling Bar, for instance, as it should be – it’s a different vibe you are aiming to craft. What part of the world you are in and the availability of fresh ingredients is also a key driver, and by using local fresh ingredients you can get creative and always try new things; which is really cool. Lastly, it’s not about reinventing the wheel, it’s only mixing drinks and it’s all been done before, so classic cocktails and history are always an inspiration. I believe that what’s been learnt in the past, combined with where you are in the present, creates the future.
Q: Of all the different types of establishments you have worked in, which style was your favourite and why?
A: Through my whole career, I’ve been involved in multi-facet operations and thrive on the buzz of busy environments. In terms of favourites, well, it’s hard because I’m always excited about whatever project I’m currently working on and, you know, you are only ever as good as your current operation. Double-Six is a very exciting and happening project for me – I love it.
Q: What’s the cocktail scene like in Bali?
A: It’s incredibly exciting actually; there are heaps of good restaurants all delivering fantastic dining experiences, day in day out – the whole scene in Bali has just erupted over past few years, it’s fantastic. For me, when it comes to cocktails, traditionally, because the island has always been the holiday kind of destination, the drinks have followed suit, so generally being colourful, fruity and sweet.
As the industry here has matured, holidaymakers, locals and expats alike, have a more refined pallet and are searching for quality and consistency, more in line with what is happening in the global arena.
There are some great venues around getting creative with their lists and, with talented bartenders at the helm, it’s a boom time.
We have to admit, though, that the scene is still in its infancy, but I feel over the next five years we will see a progression towards more classically trained bartenders who wouldn’t flinch if you ordered a Woodford Old Fashioned and know how to correctly prepare a Negroni. I think at Double-Six Luxury Hotel, we are just really happy to be a central part in the evolution of the island’s cocktail culture.
Q: Recently I visited the F&B school in Sanur, Bali, and met lots of budding bartenders – what’s the best advice you could offer them as they begin their careers?
A: Think of bartending as an art, not as entertainment. Integrity in product and integrity of ingredients is always the key, and remember knowledge is power, so learn from those that came before. It takes years and years of work to hone your skills, and for your style to evolve so you must be willing to put in the hard yards.
Q: How do you see the future? Your own bar maybe?
A: Simple… on a tropical island sipping classic daiquiris and surfing my brains out…!!
