Stories
Simone Forconi
My Story
Creativity Has No Limit
- Nationality: Italian
- Occupation: Bar manager
- Workplace: The Malt Lounge, London UK
- Favorite Cocktail: Manhattan
- Favorite Spirit: Whisky
What inspired you to become a bartender:
It’s hard to tell what or who inspired me to choose bartending as my profession. I probably became passionate in making drinks gradually, maybe almost by chance but from others. Colleagues can really be the best teachers, and in my case they definitely were. I also study on my own, updating myself constantly by doing professional courses and schools. You never stop learning and just as in life, you learn something from everybody from guests to colleagues, friends or managers. Reading bartending and chef’s books as well as watching videos and documentaries, motivates you for sure. The bartending industry has expanded and developed in the last years, the competition is tough and becoming global, so it is crucial to be motivated and up to date on trends.
Tell me about your bartending journey and how you got to where you are now:
Shortly after I graduated in Business and Management at the Economic University of Florence I decided to move to London. My journey behind the bar started when I arrived in the city. I wanted to get life experience and my first job was in hospitality as a barback, probably because of my low level English. In Italy, I had never worked behind the bar, so I am happy to have found my passion here in London. I live in such a great city, where at all times, there are such amazing bartending events, masters and professional courses. Here, the best bartenders participate, share creative ideas, collaborations and new projects. Starting from the bottom and working in pubs, fine dining restaurants, members clubs and hotels I could improve my bartending and managerial skills on different types of hospitality businesses. Sky Garden, Mayfair Hotel, Barts, and Sushi Samba were the pillars of my professional growth that led me to become the Bar Manager of the Malt Lounge Bar at the Prince Akatoki Hotel, London, since we opened our doors at the end of 2019.
What stamp would you like to leave on the industry:
I would like to say that I consider myself a bartender, someone who loves the art of preparing mixed drinks. Whatever the process is to make craft drinks, classic drinks, pour beers – I want to create, and create well for my customer’s enjoyment. At the end of the day I’m a man tending a bar. I am a modest person and I am really open to discovering and experimenting new things every day. I am lucky to live in a city that is one of the capitals of bartending and I want everyone who jumps in at my bar to be inspired by the warm atmosphere, personal touch and charming service, not just by the drinks made here. The industry is about more than just selling liquids.
Can you explain your personal process for creating a cocktail:
Usually I prepare a drink while looking at concepts and ideas, studying and reimagining classic cocktails with new (and maybe uncommon) ingredients and combining those to create pleasurable and balanced drinks. So I always like to explore and play with flavours. First I research and brainstorm sketches, creating signature cocktails inspired by almost everything using refined techniques of other bartenders and then copy or introduce a new technique from chefs and pastry chefs too.
What is the most important part of what you do and what does it mean to you:
For me, it is mostly about looking to create a warm and welcome atmosphere at the bar, always with a personal touch and passionate service. I achieve a great sense of satisfaction in giving it to each guest and glad to see them come back again looking for me at the bar. Do not forget who really pays our bills at the end!
What do you think will be the future of the F&B industry:
Since we do not know how the pandemic will progress, it is difficult to predict what recovery will look like for the hospitality industry. It largely depends on what kind of tourism we are looking at. The industry will need to go through a transformation to respond to the circumstances brought about by the pandemic. As these changes will present opportunities for businesses in the hospitality sector of which we can get a more realistic picture of after COVID-19.
Anything that would you like to add?
Although there have been hard times, the COVID-19 pandemic will eventually fade. The economy will recover, and the hospitality sector—from restaurants to hotels, casinos to sports—will regain its footing and look forward with confidence to a successful, thriving future. Now is the time for everyone in the industry to stay safe, keep positive, stay ready to act, adapt to the new normal, position themselves for nimbleness, and thrive in the years ahead. The really important part will be the ability to adapt and personally I believe that creativity and imagination have no limits, and for this reason the sky of bartending too.
Most bizarre client request:
Sure, I had a few weird requests during my career but I could never forget when I had to serve such an expensive fine whisky with diet coke.