I was lucky enough to be able to bring Overproof to the Maybe Cocktail Festival - thanks to Campari Australia for sponsoring the trip!

This is the first of three round tables I hosted - in this episode I sit down with

• Happy (Alex Gilmour) from Conrad Singapore Orchid - who own the liked of Manhattan bar in Singapore. He is the beverage director for the group and an advocate for the Burnt Chef Project helping better prepare and advocate for mental health support in the industry.
• Sebastian Tollius from Clemente Bar at Eleven Madison Park in New York. He is the beverage director and doing some really interesting fermentations - particularly with koji.
• Finally, Evica Domonji from Mirror Bar in Bratislava. Evica worked her way up from barback to senior bartender and now gets the insane opportunity to travel all around the world representing Mirror bar at festivals and takeovers.

These three have so much experience and knowledge to offer and I hope you find as much value from this coversation as I did.

00:00 Welcome and Introductions

00:29 Legendary Hangover Stories

02:31 The Burnt Chef Project

04:56 Mental Health Practices in Hospitality

09:42 Bar Concepts and Innovations

15:29 Guest Experience and Personal Touches

17:14 Hospitality Journeys and Career Growth

21:45 The Value of Guest Shifts

22:17 Networking and Cultural Exchange at Mirror Hospitality Expo

24:32 The Importance of Genuine Passion in Hospitality

27:28 Onboarding and Training in the Hospitality Industry

30:59 Quick Fire Questions: Trends, Guilty Pleasures, and Must-Visit Venues

38:10 Leaving a Legacy in Hospitality

39:27 Final Thoughts and Advice

In this episode of Overproof, we're joined by the humble, hilarious, and deeply thoughtful Andy Chu, owner of One or Two Bar in Melbourne. Originally from Hong Kong, Andy shares his journey from underage sips of alcohol in physics class (yep) to dropping out of engineering school and pursuing hospitality full-time.

We chat about the philosophy behind One or Two Bar, a venue that flips the script on Melbourne drinking culture by prioritizing quality over quantity—and intimate, meaningful service over big groups and rowdy nights. Andy opens up about the ducks (yes, ducks), how a bar concept can start with a restless night, and the challenges of doing things differently in an industry that often plays it safe.

From licensing battles to unexpected vomit trails, we go deep on what it really takes to open and sustain a tiny venue with big heart—and how introverts can still thrive in hospo.00:00 Introduction and Guest Background00:32 Journey into Hospitality02:31 Balancing Creativity and Social Interaction04:11 Concept and Creation of One or Two07:51 Challenges and Realities of Running a Bar11:39 The Duck Story and Bar Events14:48 Financial and Operational Challenges18:06 City Life Realities18:34 Challenges of Opening a Bar18:41 Financial Struggles and Location Issues23:09 Staffing and Service Standards24:30 Quickfire Questions29:42 Hospitality Horror Stories32:40 Legacy in Hospitality

Empowering our Industry: Kristine talks about founding The Ada Coleman Project and her journey through hospitalityKristine shares her extensive background in various roles including pastry chef, restaurant owner, sommelier, and beverage director. We discuss her journey from Los Angeles to Italy, her experiences in the industry, and the challenges she has faced, such as navigating a new restaurant through unexpected wildfires.

Kristine shares why her and Kaitlyn founded The Ada Coleman Project, an advocacy initiative founded to support and elevate women and non-binary individuals in the hospitality sector. The guest explains the project's inception, its goals to increase gender equity through education and mentorship, and its early successes in global activations and partnerships. 00:00 Introduction and Welcoming03:40 Guest's Background in Hospitality04:34 Living in Italy05:19 Travel Experiences08:51 The Outer Coleman Project20:05 Challenges in the Hospitality Industry25:20 Overcoming Setbacks and Emotional Challenges26:43 Balancing Leadership and Humanity27:14 Community Support During Tough Times27:56 The Future of Hospitality and Diversity29:29 Measuring Success in the Ada Coleman Project32:40 Engaging Partnerships and Sponsorships34:03 Quickfire Questions: Memorable Drinks and Trends42:14 In the Weeds: Thriving in High-Pressure Situations45:09 Leaving a Legacy in Hospitality

PRIYANKA BLAH

• Founder of The Dram Attic

• Hospitality Coach

• Independent Consultant for Emerging Spirit Brands
  Bar World 100 Most Influential

• Academy Chair – World’s 50 Best Bars

I sit down with Priyanka Blah, to discuss her take on the industry.

Priyanka is a beverage industry veteran from Bangalore, India, who has been active for over 15 years.

Priyanka shares her experiences and challenges of promoting South Asian bartenders and bars, as well as her role as a hospitality coach.

We chat about preconceived notions about these regions, the importance of social media in boosting local talent, and her strategies for maintaining health and wellbeing while traveling.

She also emphasizes the need for more guest-focused hospitality and chats through how she got to where she is today.

Let's give South Asian bars and cocktail culture the recognition they deserve!00:00 Introduction and Guest Welcome00:23 Guest Background and Career Journey01:15 Spotlighting South Asian Bars02:35 Challenges and Misconceptions06:10 Hospitality Coaching and Consulting08:09 Travel Experiences and Health Tips14:46 Building a Personal Brand18:40 Women in the Whiskey Industry22:29 Hospitality Industry Insights30:45 Quickfire Questions and Fun Stories36:07 Final Thoughts and Farewell

Find Priyanka here:

The Dram Attic

Instagram

Linkedin

Global Bar Ambassador for Mirror Bar in Bratislava and Author of The Cocktail Balance & The Cocktail Balance 2.0 Stanislav Harcinik is the global bar ambassador for Mirror Cocktail Bar in Bratislava, Slovakia. Not only is he representing his bar on a global scale, but he is also an author of two industry books. Stan shares his journey from a novice with no background in hospitality to a leading figure in the industry. Based in Bratislava, Slovakia, Stan discusses his dual roles, creating educational resources through his platform, Cocktail Balance, and offering insights into the work he has done at Mirror Bar. Years of relentless hard work, learning, and why he is passing on knowledge to the next generation. Touched by personal experiences and the impact of social media, Stanislav also addresses the trends he hopes to see more in cocktails and life. This episode is a testament to his philosophy: 'Learn, grow, and pass it on,' and his unwavering belief that genuine effort will eventually yield rewards. 00:00 Welcome and Introductions 00:43 Stanislav's Background and Roles 03:04 Journey into Hospitality 06:45 Challenges and Realizations 09:08 Balancing Studies and Bartending 10:25 Family Reactions and Support 12:27 Path to Becoming a Global Ambassador 16:17 Recognition and Achievements 20:41 The Role of Global Ambassador 27:52 Challenges of Promoting Slovakian Bars 31:57 Cocktail Balance Books 32:41 Reflecting on the Journey of Writing 33:24 The Philosophy of Cocktail Balance 34:58 The Importance of Sharing Knowledge 36:37 Mentorship and Overcoming Fear 42:39 Future Plans and Industry Contributions 48:04 Quick Fire Questions and Personal Stories 58:13 Final Thoughts and Legacy

The Journey of Thomas Opie: It all started with Passionfruit Mojitos In this episode, Thomas Opie shares his journey from being an inexperienced bartender who lied on his resume to becoming a renowned bartender, photographer, and drink innovator.

Thomas talks about his initial struggles, the pivotal moments in his career, and the people who have inspired and supported him. He shares anecdotes about his experiences working at various prestigious bars, his travel adventures for bartending competitions, and the personal philosophies that influence his work.

Thomas also discusses the importance of mental health, physical fitness, and the evolving relationship with alcohol in his life and hospitality career. 00:00 Introduction and Background 00:40 Starting at The Waratah 02:09 Early Bartending Days 03:43 Passion for Bartending 04:56 Impact of COVID-19 07:35 Competitions and Travels 11:20 Fan Moments 14:26 Training and Mentorship 22:10 Mental Health in Hospitality 22:54 Exploring the Beauty of High Beach 23:16 Transforming Relationship with Alcohol 25:42 The Power of Ice Baths and Wim Hof 28:06 Balancing Work and Personal Life 31:37 Quick Fire Questions: Drinks and Venues 34:33 Trends in the Hospitality Industry 37:05 In the Weeds: Bartending Challenges 39:45 Hospo Horror Stories 42:36 Leaving a Legacy in Hospitality

The journey of a dedicated vegan chef. In this episode, Elijah shares his unique journey from studying criminology and psychology to diving headfirst into the culinary world. Focusing on plant-based and vegan cuisine, Elijah describes his experiences in fine dining, including working at renowned establishments and exploring the intricacies of hospitality through pop-up events.

The conversation delves into foraging techniques, consulting challenges, and the importance of building community and connections through food. Elijah also reveals his future plans to transition into restaurant management, merging his culinary passion with a deeper understanding of guest experiences. 00:00 Introduction and Welcome 00:32 Guest's Background and Journey into Cooking 01:49 Discovering Vegan Cooking 02:39 Pop-ups and Community Building 05:04 The Importance of Starting at the Bottom 06:25 Mentorship and Learning 21:58 Foraging and Its Cultural Significance 27:03 Roots Dining Concept 34:36 Consulting and Restaurant Innovation 38:21 Finding Happiness as a Chef 38:36 Learning and Mentorship in the Culinary World 39:27 Knowing When to Move On 42:04 Challenges in the Hospitality Industry 43:30 Collaborations and Community in the Culinary Scene 48:27 Quick Fire Questions 51:12 Hospitality Horror Stories 01:04:10 Future Career Aspirations 01:07:15 Reflections on Podcasting and Hospitality

Jeremy Blackmore: Co-founder & Creative Director at Mucho Hospitality Group in Sydney. In this insightful conversation, Jeremy Blackmore discusses the intricacies of transitioning from bartender to business owner in the hospitality industry.

Jeremy shares his 'weird theory' of bartending life, emphasizing the difficulty of planning long-term when one's perspective is limited to nine-hour shifts.

Highlighting the growth and evolution of Mucho Hospitality, formerly known as Mucho Aloha Hospitality, Jeremy outlines the challenges and successes along his 15-year journey.

Topics include the impact of Sydney's lockout laws, the importance of choosing the right real estate, and the company's gradual professionalization.

Jeremy delves into the creative process behind establishing unique bar concepts, balancing work and life, and fostering a thriving team culture. The discussion also touches on personal anecdotes, such as memorable trips to Mexico for mezcal and the surprising adjustment to new roles within the company.

This episode offers valuable insights into hospitality management, creativity, and the resilience required to succeed in the ever-evolving bar industry.

00:00 The Struggles of Bartending Life

01:18 Balancing Family and Work

02:57 Opening and Managing Bars

09:25 The Impact of Lockout Laws

15:16 Adventures in Mexico

24:06 Launching a Seltzer Company

27:32 Finding and Developing New Venues

36:27 Exploring Art and 80s Influence

37:16 Future Plans and Motivations

38:36 Distilling Unique Spirits

42:08 The Importance of Silliness in Bars

43:58 Building a Strong Team

55:37 Balancing Work and Creativity

58:22 Quick Fire Questions and Fun Stories

01:08:19 Future Aspirations and Reflections