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Concept Philosophy

Remy Savage BIO Remy Savage’s Bartending career started a little over 15 years ago as he was working in pubs in France to finance his Philosophy studies. He there found a passion in spirits and flavours but above all serving people. Since most of his work is focused on introducing philosophical and artistic notions using …

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Shochu

Julia Momose BIO Julia Momose born and raised in Japan and now owner of Bar Kumiko, Chicago. Before settling in Chicago, Momose got her start bartending in New York, while attending Cornell. In 2012, she relocated to Baltimore to gain more hospitality experience. After accepting a bar chef position at The Aviary in 2013, she packed …

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Bar Ethos, Techniques and Flavours

Martin Siska BIO Originally from Slovakia, Martin first moved to London in 2007 and discovered a passion for bartending whilst working at D&D’s Pont De La Tour Restaurant. Martin then headed to HUSH in Mayfair before moving on to The Donovan Bar at Brown’s Hotel where he spent five years developing his knowledge and bartending …

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The DNA of Mixed Drinks

Will Cox BIO Will Cox has been in the beverage industry since 2007, having worked at some of the top venues in Scotland and Melbourne. Will was Bar Manager when The Bon Vivant in Edinburgh won Best International Restaurant Bar at Tales of The Cocktail in 2014, then shortly after he took on the group’s …

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Knife Sharpening

Michele Mariotti BIO Italian born and raised, Michele Mariotti is an active member in the global bar scene. Within his career he has tended bar at the American Bar at The Savoy, where he has held a crucial role towards developing menus and service standards, which has contributed to the bar to achieving countless awards and recognitions …

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Ingredients in Leadership

Tim Cooper BIO Tim Cooper is a New York City Hospitality & Spirits Industry Professional with over 20 years of experience working in bars, consulting on beverage programs and building startup spirit brands. He started his career in bartending, then branched into consulting in the beverage industry, aiding bars and restaurants such as: The Soho Grand Hotel, BED …

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The Forager

Miran Chauhan BIO During his ten-years experience in the field, Miran Chauhan has always took an unorthodox approach and flung himself at new ways of looking at his craft. And it’s that approach that has seen him going from working in the Design Consultancy business to Foraging Bartender. Miran studied Product Design and his Masters Degree had him …

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