Interview Archivi - Coqtail https://www.coqtail.com/en/tag/interview/ I migliori cocktail preparati dai bartender di Milano. Sun, 02 Aug 2026 22:36:31 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0.3 https://www.coqtail.com/wp-content/uploads/2019/05/cropped-Coqtail-Milano-32x32.jpg Interview Archivi - Coqtail https://www.coqtail.com/en/tag/interview/ 32 32 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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]]> Zana Mohlmann on How Labels are Shaping the Bar Industry https://www.coqtail.com/en/zana-mohlmann-bar-manager-manhattan-singapore/ Sat, 27 Jun 2026 03:36:00 +0000 https://www.coqtail.com/?p=133582 “Just a side gig, a fallback plan, or a temporary job to leave behind as soon as something more serious comes along.” The labels the bar world continues to carry are often rooted in a superficial view of the profession, one that overlooks its real complexities. Zana Mohlmann knows them well. Today, she is Beverage Manager of Manhattan and East47, the two bars inside the luxury Conrad Singapore Orchard, and part of a new generation of international hospitality professionals helping […]

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]]> Sustainability Documents: Is There a Green Future for Cocktail Bars? https://www.coqtail.com/en/sustainability-documents-the-future-of-sustainability-in-bars/ Thu, 25 Jun 2026 06:14:00 +0000 https://www.coqtail.com/?p=133644 March 28–29, Budapest, Elysian Bar: the beginning of something new, or the culmination of a long process? Either way, those two days marked a defining moment — the formalization of a practical framework of best practices for bars seeking a genuinely sustainable model. Sustainability has become one of the hospitality industry’s most urgent global conversations. Plenty speak about it; far fewer translate it into daily operations. Progress, however, often begins with individuals. In this case, with Máté Szabó, founder of […]

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]]> Hyacinthe Lescoët Explains Why Sustainability Starts With People https://www.coqtail.com/en/lescoet-sustainability-vision-the-cambridge-public-house-bcorp/ Tue, 23 Jun 2026 04:45:00 +0000 https://www.coqtail.com/?p=133613 Paris, Le Marais. By early afternoon, the red awnings at The Cambridge Public House are already open to the street, and they stay that way until late. Through the tall windows, you glimpse low tables, a dark wood bar, a few pints already poured, cocktails making the rounds, and guests hovering somewhere between the room itself and Rue de Poitou. Even after landing on The World’s 50 Best Bars list and becoming the world’s first independent bar to earn B […]

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]]> How Manja Stankovic Built Mimi Kakushi’s Identity https://www.coqtail.com/en/manja-stankovic-the-vision-behind-mimi-kakushi-rika-group/ Fri, 05 Jun 2026 06:07:00 +0000 https://www.coqtail.com/?p=132841 A bar’s narrative becomes effective when it presents a clear, repeatable identity, built over time through method and vision. Manja Stankovic, leading the beverage program at Mimi Kakushi, operates within this balance, drawing on a journey that began far from Dubai. “I started almost by accident, in a neighborhood restaurant. They told me: you can be a bartender, but you need to study. I chose flair, and it quickly became an obsession.” Manja Stankovic’s Move to Dubai and Professional Growth […]

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]]> Angelo Immorlano, From Mallorca to Dubai https://www.coqtail.com/en/angelo-immorlano-from-mallorca-to-dubai/ Sat, 30 May 2026 09:09:15 +0000 https://www.coqtail.com/?p=132648 Angelo Immorlano, now Bar Manager at Nobu Dubai, has Puglian roots on his father’s side and a Spanish-leaning accent that hints at where it all began. Bartending was never the plan. “I started in Mallorca twenty years ago, in a small pub. I was watching Captain Tsubasa, playing football — I didn’t drink and knew nothing about bars.” He fell into the job almost by chance, then got curious fast. “A friend gave me my first cocktail book, with the […]

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]]> Dario Comini, an Interview to the Owner of Nottingham Forest https://www.coqtail.com/en/dario-comini-nottingham-forest-milan-interview/ Sun, 03 May 2026 07:33:00 +0000 https://www.coqtail.com/?p=132577 The accrocchio is applied creativity: finding simple solutions to achieve something surprising. For Dario Comini, owner of Nottingham Forest, however, surprise alone isn’t enough. Today, people are increasingly looking for something Instagrammable, but the real point is different: listening to the guest and creating something special. In this interview, we explore his philosophy behind mixology, creativity, and the true meaning of hospitality.

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]]> How Camilo Solano Is Reshaping Santiago’s Bar Scene https://www.coqtail.com/en/camilo-solano-el-sindicato-santiago-cile-interview/ Fri, 01 May 2026 06:50:00 +0000 https://www.coqtail.com/?p=132611 “I’m persistent. Sometimes anxious. But I want to take a bite out of the world.” That is how Camilo Solano introduces himself. Born in Colombia and now at the helm of El Sindicato, a neighborhood bar in Santiago – Chile – he works the room in a black skirt and knee-high socks, drifting between bar and tables, talking music and drinks with guests — the two obsessions that anchor his nights. “When I first arrived in Chile, the city received […]

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]]> Alain Achkar and the Secret Behind Amelia’s Success https://www.coqtail.com/en/alain-achkar-amelia-interview/ Wed, 29 Apr 2026 18:20:00 +0000 https://www.coqtail.com/?p=132661 Sincere eyes and a contagious energy have made Alain Achkar one of the most recognizable figures in Dubai’s bar scene. Behind the counter at Amelia — a Nikkei-driven restaurant and cocktail bar where music carries late into the night — his presence draws in every guest, building toward a performance of fire and ice, enhanced by lighting that ignites the entire space. His journey began more than twenty years ago in Lebanon, his home country. “In 2005, after military service, […]

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