How long have you been in the F&B line?
After graduating with a bachelor’s degree in hotel management back in Switzerland seven years ago, I joined St Andrews Country Club in Boca Raton, Florida where I did my management training. After that, I moved to Sheraton Iowa City Hotel as a banquet supervisor and oversaw the bar. Here, we handled about 70 weddings a year. In 2015 I joined G Hotel Gurney as an assistant outlet manager, overseeing the G Lounge and Tree Bar, Penang’s largest al fresco bar.
What do you love most about your job?
Every day is a new chapter at work because I get to meet different people from all walks of life and make new friends. First-timers to the bar like to ask for a drink recommendation, and we always make something based on their personality and taste preferences. Most times the guests are happy with what we make, and it is rewarding to see their smiles.
It is also fun to create drinks that go with the festivities – for example, green beer for St Patrick’s Day and Halloween-themed cocktails made with peppermint and Jägermeister.
What is your most memorable career achievement in this role?
A renowned company requested for a mixology and bar service to replace the usual coffee break at their annual general meeting for 60 people. We were asked to come up with healthy and refreshing cocktails and whipped up an energising concoction using various fruits like dragon fruit and star fruit with an appropriate alcohol level that wasn’t intoxicating. The organiser and delegates were happy with the creation, and they have supported us ever since by putting their events with us.
What is the most difficult request you have ever handled?
Curating one drink that pleases every taste bud during a large event is challenging. The pressure was on us to deliver when we had to do a concoction for our hotel’s annual appreciation dinner for corporate guests.
What advice would you give to someone looking to be a mixologist?
Always have the passion and never lose it, and do not be afraid to experiment with new things.
