“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 reshape how bartending is perceived.
“Personally, I’ve been fortunate to work in environments where work ethic, consistency and professionalism were recognized regardless of gender or background,” she says. Even so, “what is often underestimated is the level of discipline and emotional intelligence required behind the bar.”
From Military Ambitions to International Hospitality
Born in the Netherlands to a Dutch mother and a father from Suriname, Zana Mohlmann grew up between two cultures, an experience that shaped her understanding of relationships early on. Before the bar, however, she had imagined an entirely different future.
“I was between 13 and 17 when I seriously considered a military career. Looking back, I think much of that came from the pressure many young people feel to decide very early what they want to do with their lives, before they’ve even discovered the full range of possibilities in front of them. I was certainly drawn to teamwork and a sense of responsibility.” Then everything changed: a gap year in Southeast Asia, followed by a course at the European Bartender School in Thailand. “What stayed with me from that time was the atmosphere, and the way this work brings people together.” When Mohlmann returned to Amsterdam, she began working as a junior bartender in a five-star hotel. “I realized hospitality could bring creativity, culture, storytelling and human connection into a single space.”
Zana Mohlmann Leads Manhattan and East47
Today, Mohlmann is not yet 30 and oversees Manhattan and East47, two venues housed within the same property but built around distinctly different ideas of what a cocktail bar can be. Manhattan looks to America’s Golden Age, with theatrical service built around the dining room and the guest experience.
East47 moves in a more intimate, experimental direction. “My role includes team management, mentoring, creative development and, above all, shaping the guest experience. To me, cocktails are more than drinks. They are tools for connection. A cocktail can spark curiosity, start conversations and create relationships between people who might otherwise never have met.”
The Value of the Work Behind the Bar
The prejudices surrounding bartending, Zana Mohlmann says, remain deeply embedded in the industry. “Hospitality is still undervalued,” she insists. In her view, that perception also shapes the economic value assigned to the profession. “When people continue to think of bartending as low-skilled work, it becomes normal to accept hospitality as a poorly paid industry.”
How Zana Mohlmann Balances Social Media, Image, and Authenticity
At the same time, the bar world is evolving through social media. Bartenders have become public figures, guest shifts have turned into content, and image occupies an increasingly visible place within the profession. Over the years, Mohlmann has taken part in campaigns, photo shoots and collaborations with various brands, while distancing herself from the idea that image alone is enough. “Image should support the work, not replace it.” And further: “A strong visual identity can open doors, but long-term respect still comes from consistency, leadership, technical ability and the way you make people feel.”
Leadership, Inclusion and New Opportunities for Bartenders
Of course, there are positive labels too. The one she genuinely identifies with is “hospitality professional,” rather than simply bartender. “It encompasses creativity, leadership, communication, service and the ability to build meaningful experiences. Whether you’re working behind the bar, leading a team, developing concepts or collaborating with brands, everything comes back to relationships. I care deeply about being seen as a creative, authentic and welcoming professional. Because in the end, what stays with people is how you made them feel. The best bartenders combine technique, warmth and humility.”
And it is precisely around people, Zana Mohlmann believes, that the industry is beginning to change in meaningful ways. “I think bartenders today have far more opportunities than in the past. You see it in talks, competitions, mentoring programs and leadership roles, where very different perspectives, backgrounds and career paths are being given space. We’re more encouraged to step forward and openly share our vision of the profession.
With professionals coming from different cultures, experiences and contexts, success is no longer tied to a single model or stereotype. More and more, we’re able to see ourselves reflected in this industry and feel that we belong in it.” That said, she is clear-eyed about the work still to be done. “There are still situations where diversity and inclusion are discussed more for optics than out of genuine conviction, but change takes time. What matters is continuing to create workplaces where everyone feels heard, supported and valued.”
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Manhattan Singapore
