Stories
Francesco D'Arienzo
My Story
The Globetrotter
- Nationality: Italian
- Occupation: Senior Bartender
- Workplace: Galaxy Bar, Dubai
- Favorite Cocktail: Americano
- Favorite Spirit: Scotch Tequila
What inspired you to become a bartender:
The inspiration to become a bartender it`s been marring the lifestyle of be a bartender. Since I was young, being a bartender gave me the real joy of living, having the opportunity to travel to deliver emotions through drinks. The inspiration to become a bartender has been to marry into the lifestyle of being a bartender. Since I was young, being a bartender gave me the real joy of living, having the opportunity to travel to deliver emotions through drinks.
Tell me about your bartending journey and how you got to where you are now:
My journey started in my hometown, Aversa near Caserta, where after school at “Historic Cafe” where I was helping the Barista. I was only 17 years old, but I knew that that was the right direction, so I did a few Bartending courses and specialised in Flair Bartending. At age 21, I chose to move to London where I then worked at Chotto Matte for several years. It was a high volume place where I grew as a bartender. London was not enough, so I decided that I wanted to discover and explore more and I moved to Australia, specifically in Sydney, where I worked for one year at 360 Bar and Dining as Head Bartender. It’s a beautiful bar over 300mt above the sea. Then I moved to Asia for more travel and exploration. I finally got the call from my actual GM, Danilo Pozone, for a new venue opening in Dubai called Galaxy Bar, where I’m currently working at achieving 1st place in the Remy Martin Challenge and the next Global Final in Cognac, also for Remy Martin. I’m also working on being part of the Bar Talent Academy and being recognized by Tales of Cocktail as one of the Best International Hotel Bar. Nowadays I’m at Galaxy Bar challenging everyday with a super team behind me, pursuing the dream of entering in the Best 50 Bars.
What stamp would you like to leave on the industry:
To be recognized in this industry is not easy these days, but nothing is impossible with a great person behind you and a great team. I would like to be a part of that bartender community. It’s showing love for this job and transmitting all the passion to others and yes it will not be easy, but challenges are always accepted in my life.
Can you explain your personal process for creating a cocktail:
To create a new cocktail, it can sound strange but they always come up late at night, when I’m half asleep. Then I write it down so I cannot forget the next day. I use a simple technique of making twists in three different ways as explained in the book of Jerry Thomas Project. Have a look at the twist in vertical, horizontal and diagonal. Either I will choose the spirit that I want to elaborate or the main theme of my menu to not go out of line and of course research on the products and raw materials that I would like to use. I also choose different glasses, final aroma and taste.
What is the most important part of what you do and what does it mean to you:
Well the most important part of my work is the communication and relationship with my guest. It is the guests who, in the end, will call you by your name, you have entered in their life somehow and will be forever. What’s also important is to always have a good look, perfect grooming, and to be fresh and ready. Knowledge is important too, we don’t forget this, and always show care for everything.
What do you think will be the future of the F&B industry:
The future of F&B is going into the simplicity of making cocktails, not so elaborate with meaning behind with max three or four ingredients. We are going into a cocktail list of maximum 12 or 14 cocktails with most of them pre batch, so yes we are going into simplicity again with more elaborate technique.
Anything that would you like to add?
I’ve always tried. I’ve always failed. Do not argue. Try again. Fail again. Fail better.
Most bizarre client request:
Hennessy Paradise, with a slice of lemon and Pepsi.