Interview Archivi - Coqtail

From Real Estate to Umi: Abraham Abbo on Building Panama’s Hospitality Scene

Penelope Vaglini — Tue, 22 Sep 2026 06:56:00 +0000

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 […]

L'articolo From Real Estate to Umi: Abraham Abbo on Building Panama’s Hospitality Scene proviene da Coqtail.

Alexandre Philippe Renoue Is the New Beverage Manager at Bar Trigona in Kuala Lumpur

Penelope Vaglini — Sun, 13 Sep 2026 06:43:00 +0000

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 […]

L'articolo Alexandre Philippe Renoue Is the New Beverage Manager at Bar Trigona in Kuala Lumpur proviene da Coqtail.

Anna Sebastian on Redefining Leadership in Hospitality

Cristina Viggè — Tue, 14 Jul 2026 15:21:57 +0000

“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 […]

L'articolo Anna Sebastian on Redefining Leadership in Hospitality proviene da Coqtail.

How Line Athens Is Redefining the Way We Think About Wine

Andrea Strafile — Sat, 11 Jul 2026 06:49:00 +0000

“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 […]

L'articolo How Line Athens Is Redefining the Way We Think About Wine proviene da Coqtail.

Zana Mohlmann on How Labels are Shaping the Bar Industry

Chiara Degl'Innocenti — Sat, 27 Jun 2026 03:36:00 +0000

“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 […]

L'articolo Zana Mohlmann on How Labels are Shaping the Bar Industry proviene da Coqtail.

Sustainability Documents: Is There a Green Future for Cocktail Bars?

Claudia Orlandi — Thu, 25 Jun 2026 06:14:00 +0000

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 […]

L'articolo Sustainability Documents: Is There a Green Future for Cocktail Bars? proviene da Coqtail.

Hyacinthe Lescoët Explains Why Sustainability Starts With People

Chiara Degl'Innocenti — Tue, 23 Jun 2026 04:45:00 +0000

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 […]

L'articolo Hyacinthe Lescoët Explains Why Sustainability Starts With People proviene da Coqtail.

How Manja Stankovic Built Mimi Kakushi’s Identity

Penelope Vaglini — Fri, 05 Jun 2026 06:07:00 +0000

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 […]

L'articolo How Manja Stankovic Built Mimi Kakushi’s Identity proviene da Coqtail.

Angelo Immorlano, From Mallorca to Dubai

Penelope Vaglini — Sat, 30 May 2026 09:09:15 +0000

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 […]

L'articolo Angelo Immorlano, From Mallorca to Dubai proviene da Coqtail.

Dario Comini, an Interview to the Owner of Nottingham Forest

Redazione — Sun, 03 May 2026 07:33:00 +0000

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.

L'articolo Dario Comini, an Interview to the Owner of Nottingham Forest proviene da Coqtail.