People Archivi - Coqtail https://www.coqtail.com/en/bartenders/ I migliori cocktail preparati dai bartender di Milano. Sun, 25 Oct 2026 11:37:04 +0000 en-GB hourly 1 https://wordpress.org/?v=7.1.4 https://www.coqtail.com/wp-content/uploads/2019/05/cropped-Coqtail-Milano-32x32.jpg People Archivi - Coqtail https://www.coqtail.com/en/bartenders/ 32 32 Guglielmo Miriello Knows What Guests Want Before They Do https://www.coqtail.com/en/guglielmo-mirirello-mandarin-garden-milan/ Fri, 23 Oct 2026 06:45:00 +0000 https://www.coqtail.com/?p=135859 “A guest should never have to raise a hand to get your attention or ask for something. You should already have noticed, understood and anticipated what they need. If they look uncomfortable, adjust the cushion. If they place a pill on the table, bring them a small plate. Open-ended questions help, because they allow you to understand what someone might need next. It takes emotional intelligence. You either have it or you don’t. I believe I do. I also think […]

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]]> From Real Estate to Umi: Abraham Abbo on Building Panama’s Hospitality Scene https://www.coqtail.com/en/abraham-abbo-on-building-panama-s-hospitality-scene/ Tue, 22 Sep 2026 06:56:00 +0000 https://www.coqtail.com/?p=134818 Abraham Abbo came to hospitality from what might seem an entirely different world: real estate. Today, he is a founding partner in several venues, including Umi Panama, a cocktail bar that has helped steer Panama City’s drinking scene in a new direction. Yet when asked to define his role, he chooses a description that neatly bridges the two sides of his career: “I see myself as an entrepreneur with a host’s mindset.” Abraham Abbo, From Real Estate to Hospitality The […]

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]]> Remy Savage, Lead Mixologist at Ristorante Torre Milan, Unveils the Archivio Isarco Cocktail Menu https://www.coqtail.com/en/remy-savage-lead-mixologist-ristorante-torre-milan/ Wed, 16 Sep 2026 07:30:00 +0000 https://www.coqtail.com/?p=134996 Research is the first ingredient of creativity. For Remy Savage, it is also where every new project begins. One of the most distinctive figures in international bartending, Savage starts not with a recipe but with a place: its history, what was once produced there and the cultural context that shaped it. Remy Savage and a Method That Begins with Research That method underpins the latest chapter of his career, which has brought him to Milan as Lead Mixologist at Ristorante […]

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]]> Alexandre Philippe Renoue Is the New Beverage Manager at Bar Trigona in Kuala Lumpur https://www.coqtail.com/en/alexandre-philippe-renoue-bar-manager-bar-trigona-kuala-lumpur-2/ Sun, 13 Sep 2026 06:43:00 +0000 https://www.coqtail.com/?p=135057 His French accent gives him away. So does Lisandru, the Corsican name Alexandre Philippe Renoue uses on social media. Behind the bar, though, what registers first is something less geographical: an understated elegance, an easy smile and a manner with guests that feels natural rather than rehearsed. After years of moving from one city, country and continent to the next, Renoue has landed in Kuala Lumpur with a different ambition. This time, he would like to stay. Alexandre Philippe Renoue […]

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]]> Andrea Fofi: “With Roma Bar Show 2026, the Bar Industry Looks to the Future” https://www.coqtail.com/en/the-rise-of-roma-bar-show-andrea-fofi-interview/ Thu, 03 Sep 2026 06:08:00 +0000 https://www.coqtail.com/?p=135006 Since its debut in 2019, Roma Bar Show has evolved from a national trade event into one of the industry’s key international gatherings. The 2026 edition, taking place on 14 and 15 September at La Nuvola in Rome’s EUR district, marks another turning point, reflecting ambitions that extend well beyond a change of venue. The Rise of Roma Bar Show 2026 Focuses on B2B, Networking and Education “The arrival of Fiere di Parma last year accelerated a path we had […]

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]]> Robin Bruhn: Drickor’s Guide to the World’s Best Cocktail Scenes https://www.coqtail.com/en/robin-bruhn-drickor-influencer-drinks/ Sat, 22 Aug 2026 06:16:00 +0000 https://www.coqtail.com/?p=133830 Across the broader mixology landscape, the most visible shift in recent years has been a growing commitment to inclusivity and sustainability, adopted with increasing clarity and consistency. Call it a break from convention: a departure from habits that, until recently, went largely unquestioned. It is a shift Robin Bruhn welcomes without hesitation. Bruhn is 38, based in Stockholm, constantly on the move, a devoted Martini drinker and the creative mind behind the Instagram account @drickor. Years spent moving between bars […]

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]]> From Behind the Bar to Management: Sotiris Konomi on Building a Career in a Hotel Bar https://www.coqtail.com/en/sotiris-konomi-how-to-build-a-career-in-hotel-bar/ Wed, 05 Aug 2026 06:17:00 +0000 https://www.coqtail.com/?p=134769 Knowing how to make an excellent cocktail can open plenty of doors in a hotel bar. Building a career, however, requires learning skills that never appear in the glass: controlling costs, reading a P&L, managing inventory, understanding supply chains and forecasting, working across departments and, above all, learning how to lead people. That is the shift that separates a strong bartender from someone who can aspire to become a bar manager, beverage manager or, eventually, beverage director. Sotiris Konomi has […]

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]]> Anna Sebastian on Redefining Leadership in Hospitality https://www.coqtail.com/en/anna-sebastian-redefining-leadership-in-hospitality/ Tue, 14 Jul 2026 15:21:57 +0000 https://www.coqtail.com/?p=133660 “Life is like a label: you have to know how to read it. Front and back, from neck to base, taking in its nuances, details, disclosures, and hidden messages. It is one way of understanding who you are, what you want to become, where you came from, and where you are headed. And if the geographic indication happens to read Wimbledon, the prestige rises immediately. “I’m from London — Wimbledon, to be exact, the home of tennis,” says Anna Sebastian […]

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]]> How Line Athens Is Redefining the Way We Think About Wine https://www.coqtail.com/en/how-line-athens-is-shaping-the-future-of-fruit-wines/ Sat, 11 Jul 2026 06:49:00 +0000 https://www.coqtail.com/?p=133675 “Why-In,” with an I. Wines, essentially, that pose a question: are they really wines at all? That is the wordplay behind the fermented fruit wines created by the team at Line Athens, a concept that has been part of the bar’s identity since it opened in early 2022. Or rather, several products, all of which neatly capture the character of the venue currently ranked eighth in the world by The 50 Best Bars. A bar whose ambition was never simply […]

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]]> How to Break Free from Labels, According to Mario La Pietra https://www.coqtail.com/en/mario-la-pietra-interview-how-to-break-free-from-labels/ Sun, 05 Jul 2026 07:18:00 +0000 https://www.coqtail.com/?p=133705 “Labels can be useful, but they can also be limiting. In our industry, there is always a tendency to put people into categories: bartender, manager, creative, Italian bartender abroad, luxury hospitality, classic or contemporary,” says Mario la Pietra of Capella Kyoto, the latest chapter in a career that has taken him across some of the world’s most ambitious bar programs. “In the end, being labelled is inevitable.” Mario la Pietra and the Meaning of Labels Hospitality thrives on definitions because […]

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