Bartenders – MEET THE BARTENDERS

Thamonwan Madchika

admin — Mon, 15 Dec 2025 09:43:34 +0000

Thamonwan “Lee” Madchika
Bartender, Stella Bar

Lee, originally from Nakhon Si Thammarat, studied Business English before unexpectedly stepping into the world of bartending. Always someone who enjoyed drinking culture, she once wondered whether she would still find it appealing if she worked behind the bar. With little understanding of what bartenders actually did, she decided to try it anyway. Her journey began in Samui, where she worked at a bar that focused mostly on beers and a small selection of cocktails. There, she slowly developed a genuine interest by studying recipes, memorizing techniques and practicing whenever she could.

Once she understood the fundamentals of the craft, Lee moved to Bangkok in search of growth and more professional opportunities. She aimed for a hotel role and was fortunate to find one that welcomed beginners and offered intensive training. It was during this period that she truly became a professional bartender, building confidence, discipline and a solid technical foundation.

Now, with seven years of experience and a year and a half at Stella Bar, Lee has found her style and her stride. She is particularly drawn to tiki-style cocktails and also oversees specialty and seasonal creations for the bar. What she loves most about bartending is the ability to make guests happy, intrigued and inspired with each drink she serves. And she never stops growing, continually attending masterclasses, keeping up with new spirits and pushing herself through bartender competitions.

Pitt Punpiputt

admin — Mon, 15 Dec 2025 09:28:28 +0000

Pitt Punpiputt
Honey Manager and Senior Bartender, Asia Today

Pitt, born and raised in Bangkok, studied coding and management before discovering his true path behind the bar. A curious drinker in his early years, he naively assumed working in a bar would simply give him more access to cocktails. But during his sophomore year, when he began part-time work at TAX, he quickly realized bartending was a craft built on technique, creativity, and hospitality. The job opened his eyes to a world far richer than he expected, and after graduating, he committed to bartending full-time. Today, he works at Asia Today, part of the same bar family where his journey began.

For Pitt, bartending is far more than serving alcohol: it’s about creating meaningful, memorable experiences. Every shift lets him explore spirits, expand his knowledge, and connect with both guests and fellow bartenders. His signature style revolves around Thai honey, an ingredient he uses extensively in his drinks. At Asia Today, he curates a diverse menu built around the unique characteristics of various Thai honeys, using them to shape flavor, structure, and storytelling. He hopes to introduce Thai honey to a wider audience, showcasing its range, complexity, and cultural value through cocktails.

Eager to grow, Pitt looks to peers and mentors for inspiration while actively seeking opportunities beyond his home bar. He has joined guest shifts across Singapore, Indonesia, and India, and even participated in what was considered Bangladesh’s first-ever guest shift event. Bartender competitions are another avenue he uses to challenge himself and gain new perspectives.

Nutch Sirijungsakul

admin — Mon, 15 Dec 2025 09:16:19 +0000

Nutch Sirijungsakul
Assistant Manager

Born and raised in Bangkok, Nutch spent the past year behind the bar at Independence, but his journey began long before he ever shook a cocktail. He studied Arts with a major in German at Chulalongkorn University and, like many students, enjoyed the city’s nightlife until the party scene lost its shine. A turning point came when relatives introduced him to proper cocktail bars, opening his eyes to a world far more nuanced than clubs and after-hours drinks.

Curious and eager to learn, Nutch started working part-time at a cocktail bar in his sophomore year. What began as a side job slowly became the center of his ambitions. Even during COVID-19, when he briefly tried his hand in a kitchen, he realized that his true passion lay behind the bar. From that point on, he committed fully to bartending.

For Nutch, cocktails are about far more than alcohol content; they are stories, experiences and emotions crafted in a glass. He loves bartending because it blends creativity with human connection, offering a dynamic, ever-changing environment that never feels mundane. While it is his full-time job, it brings him constant stimulation: unexpected encounters, new inspirations and the thrill of shaping someone’s night.

Nongnaphat Srisawat

admin — Mon, 15 Dec 2025 08:44:36 +0000

Nongnaphat Srisawat
Bartender,Nova Social Club

Baimon, originally from Nakhon Ratchasima, is currently pursuing a Business Management degree while steadily building her career behind the bar. Her introduction to hospitality began in Pattaya, where she worked at a hotel, drawn by her love for the sea. It was there that she first discovered her interest in bars and realized she wanted to develop specialized skills in this profession.

She soon joined a restaurant and bar in Pattaya, starting as a barback before moving up to bartender in just three months. Her progress came from hands-on learning and genuine dedication: she often spent her lunch breaks reading books to strengthen her foundation in spirits, techniques and cocktail theory. With two years of experience and now working at Nova Social Club, Baimon has shaped a personal style that leans toward sweet-and-sour, easy-to-drink cocktails. She enjoys creating flavors that are refreshing, balanced and welcoming to all guests.

What she loves most about bartending is its limitless nature. It’s a craft where learning never stops and creativity can always evolve. To broaden her experience further, she actively takes part in bartender competitions, seeing them as a way to gain new perspectives, build connections and continue challenging herself.

Dennis Thurner

admin — Mon, 15 Dec 2025 04:27:44 +0000

Dennis Thurner
Co-founder and Bar Manager, Garnish Samui

Dennis, born and raised in Samui, has spent his entire working life in food and beverage, beginning in a hotel restaurant right after high school. His passion for hospitality was shaped early by his mother, who cooked and ran her own eatery, an environment that taught him the value of warmth, care and the power of good food. Wanting to translate his culinary upbringing into cocktails, Dennis draws heavily from childhood memories, local ingredients and the flavors of Southern Thai culture. Young mango with chili salt becomes a sweet-sour-refreshing cocktail, while sala in syrup transforms into a sorbet – each creation both a homage to local eating traditions and a spark of nostalgia.

His bartending journey has been built entirely through on-the-job experience, mentorship and self-teaching. Without formal training, Dennis has relied on curiosity and discipline to grow. For him, the charm of bartending lies in its ability to create joy: the simple act of turning someone’s evening into a better one, no matter how his day has been. The challenge he embraces is staying updated with new trends while preserving a clear sense of personal identity. Driven by this balance of innovation and rootedness, Dennis founded Garnish—an intimate, experimental bar tucked inside a fisherman village in Samui. Here, he showcases local produce through modern techniques, crafting drinks that capture both place and emotion. His work has also taken him abroad, with guest shifts in Kuala Lumpur, Saigon and most recently Singapore, further expanding his perspective and refining his craft

Atchana Intarangsi

admin — Mon, 15 Dec 2025 04:22:40 +0000

Atchana “Amber” Intarangsi
Co-founder and Bartender, Bar Not Found

Amber’s path into bartending began in Northern Thailand, shaped by her early years in Lampang and Chiang Mai. After graduating in Information Science from Chiang Mai University, she entered the drinks world as a brand ambassador for a spirit’s company- an unexpected role that brought her close to cocktail culture and the people behind it. She soon realized that nightlife wasn’t just about drinking, but about creativity, community and the craft of storytelling through drinks.

Her interest in bartending grew naturally. She learned by watching bartender friends work their stations in Chiang Mai, picking up techniques, flavor logic and the rhythm of service through observation. Drawn to versatility and balance, Amber gravitates toward savory-style cocktails. The Dirty Martini remains a personal favorite for its minimal ingredients yet surprising depth. She also loves Negroni, a strict, ratio-driven classic that still allows endless reinterpretations.

Just over a year ago, Amber founded Bar Not Found and committed fully to life behind the bar. The transition has been both challenging and rewarding; she thrives on the multifaceted nature of the job, which demands not only technical knowledge but also sensitivity, confidence and connection. Beyond running her bar, she actively enters bartender competitions – an energizing way for her to push her boundaries and continually grow within the industry.

Alesia Rakitianskaia

admin — Mon, 15 Dec 2025 04:00:37 +0000

Alesia Rakitianskaia
Bartender, The Fool Speakeasy

Alesia comes from Kolomna, a small historic town near Moscow, where she studied International Relationships before unexpectedly finding her calling in hospitality. In 2016, she launched a catering business that combined food and cocktails – an idea that was entirely new to her hometown. The venture grew quickly, and she expanded by opening a cocktail bar in the same space used for catering preparations. It became the first speakeasy in the Moscow Region, known for its originality and intimate atmosphere. Her cocktail style leaned toward umami-driven profiles, drawing on vegetables and herbs to introduce guests to new, surprising flavors.

After five successful years, the bar eventually closed, and Alesia took time off to reset and spend time with family. Returning home, she found the war had made both living and doing business increasingly difficult. Wanting safety, stability and a new start, she decided to move abroad. Having visited Thailand many times and fallen deeply in love with the country, she chose it as the place to rebuild, and this time, bringing her young son along to begin a new chapter.

Now, after a year at The Fool Speakeasy, Alesia has found her rhythm once again behind the bar. Her cocktails reflect the influences Thailand has brought into her life: vibrant flavors, tropical produce, warm hospitality and a sense of renewal. Through her drinks, she continues to evolve her umami-inspired style while sharing her journey from Russia to Thailand, one thoughtful creation at a time.

Pattaraporn Chata

admin — Wed, 26 Mar 2025 07:51:47 +0000

PATTARAPORN CHATA
Aperol Brand Ambassador Thailand

Pattaraporn “Mei” Chata is the Aperol Brand Ambassador overseeing Bangkok, Hua Hin, and Pattaya, where she focuses on building brand awareness, training bartenders, and curating events that highlight Aperol’s versatility. With a strong passion for hospitality, she excels in hosting and organizing special events, particularly bartender guest shifts, which not only reinforce Aperol’s presence but also foster creativity within the industry. Her goal is to ensure that more people understand and appreciate Aperol—not just as a familiar name, but as an essential ingredient in cocktail culture.

Before stepping into this role, Mei spent nearly a decade behind the bar, honing her craft in some of Thailand’s top venues. Most recently, she was the lead bartender at Ruby, Kimpton Maa-Lai Bangkok, where she spent two years perfecting her skills in mixology, service, and guest experience. A native of Khon Kaen, she has always believed that both bartending and being a brand ambassador share the same core of hospitality—connecting with people, creating memorable experiences, and elevating the drinking culture. For Mei, this role is a natural next step, allowing her to apply her years of expertise to a broader audience.

Mei identifies strongly with Aperol’s vibrant and social nature. She loves how its bright orange hue and refreshing profile bring people together, making it a perfect fit for Thailand’s tropical climate. An Aperol Spritz is her go-to drink when out with friends—light, approachable, and timeless. She also admires the rich history behind the brand and its secret recipe that has delighted drinkers for over a century. Now, she is dedicated to spreading the love of Aperol, ensuring that more bartenders and consumers alike understand its versatility and the role it plays in crafting truly authentic cocktails.

Pattanarak Tesnate

admin — Wed, 26 Mar 2025 07:20:08 +0000

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PATTANARAK TESNATE
Sin & Seen Operations Manager

For Tos, the allure of being a bartender is not only about making drinks, but also the showmanship and the entertainment that comes with it. Tos’s first glimpse of bartending job was flair bartending at a hotel café he was working at. And the thrilling act immediately mesmerized him. Since then, he started learning, training and even participating in various bartending competitions to build his skills and establish himself as a professional bartender on the scene. While doing so, he joined SEEN Restaurant & Bar and started his career with humble positions of server and bar back before rising to management level in just six years.

Like most bartenders that got into the trade with flair bartending, Tos slowly moved away from throwing bottles to perfecting flavors, using unusual ingredients and mind-blowing techniques to create his spirit forward concoctions. His creations are mostly a mixture of the characters of the base spirit, a bit of his personality and a whole lot of charm that comes from his sociable nature.

Tos is often found mixing drinks and entertaining guests at his usual playground, otherwise at occasional bartender guest shifts both at home and abroad and at trainings where he spreads his knowledge and joy of bartending to many other aspiring mixologists.

Maipimol Suepayak

admin — Wed, 21 Aug 2024 06:07:14 +0000

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MAIPIMOL SUEPAYAK
Bartender, TEP BAR

When Mai, an advertiser by trade, got tired of her office job and started to look for a career change, it was only natural for her to turn to her personal passion: cocktails. Already a bar frequenter and a cocktail enthusiast, Mai decided to give bartending job a go and took a one-month bartending course to cover the basics.

Upon completion, a friend in the scene suggested her auditioning for the role of bartender. Mai got the job, no doubt, and fast forward two years she’s now behind the bar crafting tasty drinks for patrons. A spirit forward girl at heart (her favorite cocktail is Negroni, no less), Mai’s cocktail style tends to play around with variety of spirits, diversifying their flavors to create subtle and complex drinks that highlight the essence of each label.

Mai’s happiness from the job comes from the opportunity to create, to connect with people and to craft a personal drink to her patron and create a unique, unforgettable experience, making the world and its people a little happier every night, one drink at a time.

Julie Nguyen

admin — Wed, 21 Aug 2024 06:05:45 +0000

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JULIE NGUYEN
Head Bartender, Opium Bar

Hails from Hanoi, Vietnam, Julie started off in the scene as a server in a cocktail bar in her home city, and at the time had not ever tried cocktails or knew what those drinks were. As she moved up to floor manager, she had the chance to try on some bartending work which slowly and gradually made her fall in love with the job.

As she learned on the job, she became more in tune with her creative side and at the same time started to enjoy the social aspect that comes with the job. Not long after that she entered a bartender competition, competing against her own bar manager at the time. She came second, but also got a job offer from the Italian bar manager who was about to move to Bangkok.

Julie took the offer two years ago and is still enjoying every minute working in Bangkok’s thriving cocktail scene where she gets to meet cocktail lovers from all over the world on a daily basis. A simple, wholesome girl at heart, Julie likes to elevate simple, everyday ingredients into something special, like her vermouth infused with toasted rice that she uses in various signature drinks. Her most favorite cocktail is Negroni.

Piyapat Pholnai

admin — Fri, 16 Aug 2024 02:19:47 +0000

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PIYAPAT PHOLNAI
Bartender, AVANTCHA Tea Bar

Hails from Nonthaburi, this young and aspiring bartender with only a few years of experience under his belt, found his passion for cocktails and bartending at his friend’s wedding. Spike looked on in awe at the barmen’s crisp and smart uniform, charming demeanor and sharp skills to produce high quality drinks.

So, after earning a degree in hotel and tourism management, it became clear that he wanted to pursue a career in the cocktail industry. He landed the first job in the scene at Japanese Highball Bar 1923 where he spent almost a year building on his basic bartending skills, before taking his current position to perfect his spirit forward cocktail style.

If not sipping on an Americano, his most favorite drink, in a bar, Spike is always on the hunt for new experiences and ways to enhance his presentation skills with bartender competitions in Thailand and beyond.

Thanat Tangroungsin

admin — Thu, 15 Aug 2024 10:19:14 +0000

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THANAT TANGROUGSIN
Head Bartender, Bar Us

Bangkok-born Guide had always dreamed of a career in hospitality, but it was the allure and excitement of bartender competitions that confirmed his true passion for the art of mixology. To win a competition—any competition—he first had to become a bartender, he thought. So, he began collecting first-hand experience at an Italian restaurant, learning everything he could about cocktails, wine, and even coffee, until he felt confident enough to work behind the bar at a full-scale cocktail venue.

As he delved deeper into the craft as a bartender at Bar Us, he fell even more in love with the creativity the job demands and the fast-paced, social environment that constantly inspires him.

When he’s not training for competitions, Guide often visits dessert shops and cafés to draw inspiration from unusual flavor pairings between sweet treats and non-alcoholic beverages—everything from cheesecake and matcha to honey and coconut water—to craft his own visually striking and eye-catching cocktails.

Pongskorn Ruangjun

admin — Sun, 21 Jul 2024 06:07:56 +0000

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PONGSKORN RUANGJUN
Beverage Manager and Mixologist, Explorer Bar

Tus is a Samui-born, he explained his journey in the industry as “slow but steady” as he wanted to make sure that he was always on the right track to be a respected and relevant talent in the scene. After graduation in hotel and tourism management in Bangkok, he went north to Chiang Mai to kick off his career before a short stint back in his home turf in Samui and then on to Phuket and now Krabi.

For Tus, a bartender is not just there to make drinks, but also to cater to the ever-changing, vastly diverse tastes and needs of the customers. His passion for the job lies in the endless opportunity to learn, to create and to connect with people within the industry as well as beyond.

Michele Montauti

admin — Mon, 02 Oct 2023 06:09:34 +0000

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MICHELE MONTAUTI
Director Beverage & Bars, Aman Lounge

Born and bred in Pescara, an idyllic province on Italy’s Adriatic coast, Michele started his professional journey in the kitchen, where his love for cooking inspired him to pursue an education in hospitality. But upon receiving a culinary degree from L’Istituto Filippo De Cecco, he found that bartending was the job more suitable for his outgoing, friendly and sociable personality.

Michele then sought bartending experiences in different establishments including Winnie’s, the historic bar in the Grand Hotel Gardone, at Lake Garda. He then spent a year and a half honing his bartending and language skills in Australia before moving to Bangkok to start a new chapter of his life in 2014.

Like most bartenders, Michele gradually shifted from flair to flavors. His culinary approach to cocktail making makes him a unique talent in the Bangkok beverage scene. His stripped down, lean and balanced creations are meticulously conceptualized with inspirations drawn from truly Italian muses that include variety of flavors from foods, colors from fashion and perspective from art. In the bar scene, Michele’s name is synonym to wholesome and visually captivating mixology.

Also a name closely related to all things Italian in the Bangkok beverage world, as Michele is one of the scene’s first arrivals from Italy, his warm affection for Campari is publicly known. While his favorite drink to serve is a Negroni, he is often seen winding down the day with a refreshing American in hand.

Michele’s mark on the beverage scene kept flourishing after numerous roles. He is now at the helm of Aman Lounge at Aman Nai Lert Bangkok. He also occasionally gives masterclasses and engages in special guest shift events, spreading his passion for impressive drinks and Italian way of life.

Jane Kaew-yod

admin — Sun, 01 Oct 2023 07:09:15 +0000

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JANE KAEW-YOD
Co-Founder Bartender, Lay Heritage Cocktails Space

Probably one of Bangkok’s most prolific and experienced bartenders, Jane found his passion in hospitality and bartending early on in life and started off at a very young age. He moved to Phuket from his hometown in Krabi to study in a vocational school where budding bartenders were groomed. But his time was mostly spent at bars and clubs late at night, throwing bottles in the air and mixing drink, rather than at school in the classroom. His extensive on-the-job experiences quickly put him at the forefront of Phuket’s bar scene, and later landed him a job in Bangkok.

His deep understanding of flavors, suave demeanor and exceptional creativity sent his career in the bar scene thriving as he garnered experiences in numerous establishments, most notably Sorrento in Bangkok. While a lot of bartenders take their role behind the bars as a job, Jane is living as a bartender. He spends literally every waking minute thinking, and re-thinking, flavor incorporation, ingredients in their authentic forms and visual elements to construct his cocktails.

Jane’s various accolades include Best Bartender of Campari Bartender Competition Thailand 2019. He also co-founded several other bars such as SN50 in Phuket, Kæ̀nkæ̂w Sky Bar in Khon Kaen. He occasionally joins special bartender guest shifts and appears as guest speaker at masterclasses and trainings. His other passions also include photography, history and traveling.

Fabio Brugnolaro

admin — Wed, 13 Sep 2023 07:25:59 +0000

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FABIO BRUGNOLARO
Bar Manager, Penthouse Bar + Grill

Hails from Milan, Fabio has a degree in fine arts from Istituto Europeo di Design Torino and was working as an illustrator for children’s books until one fateful day that changed the course of his career forever. A friend who worked in a well-known riverside bar in Milan needed an extra hand behind the bar and called up Fabio. Soon after a short, temporary stint at bartending gig where his budding potential caught attention of a hospitality entrepreneur.

While learning the arts and science behind mixology art at home after work, Fabio would hone his bartending skills at the bar where classic Italian drinks – Negroni, Americano, Negroni Sbagliato and others – were flowing, which further fortified his passion in the job.

One of his favorite ingredients is obviously Campari. The sensational bitterness of Campari, to Fabio, is the alluring and timeless element that adds interesting twist and truly Italian flair to his concoctions. Fabio also has what he calls “Campari Visual” where he sees myriad of “red” in a variety of cocktail creations and highly values modernizing evolution that goes along with the classics.

Alif Abru

admin — Fri, 27 Jan 2023 06:29:56 +0000

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ALIF ABRU
Co-founder and Head Bartender, Little Tribe

Hails from Pattani in the deep south, 15 years in the hotel food and beverage industry and the hard work to equip himself with mixology knowledge make Alif one the most prolific and experienced bartenders in southern Thailand.

It was clear right from the beginning that he chose to be a bartender. During his formal training at a hotel in Phuket, instead of choosing the simpler task of a server, Alif opted to train as a bartender. To him, bartending was far more challenging and something that could be developed into a decent career. For a few years he trained hard behind the bar and learned bartending skills on the job, but his thirst for knowledge was still unquenched. He took extensive training at Fling Bar Service in Phuket and headed off to work in the Maldives to gain more experiences, learn and grow as a bartender.

Armed with deeper knowledge and substantial bartending skills, Alif returned to hotel and consultancy work only to realize that he could no longer want to be confined in a corporate environment. His venture, Little Tribe in Phuket where he also takes the role of head bartender, showcases the culmination of his bartending expertise with detailed craft cocktails designed to create as little food waste as possible. What you can expect at his establishment are some flavorful, visually appealing concoctions with local yet unfamiliar – unexpected even – ingredients that will surely inspire and leave you wanting for more.

Saharat Kewkong

admin — Thu, 12 Jan 2023 06:20:31 +0000

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SAHARAT KEWKONG
Bar Manager, Sugar Ray, You’ve Just Been Poisoned

Like most bartenders, Mac never imagined that he would one day become a bartender and call it a fulfilling career. It all started, well, not too long ago when Mac was looking for a “fun job that paid the bill” and found one as a bar back in a hotel’s café-cum-bar where he learned about basic bar setup and classic cocktails. The fun gig gradually became something he was deeply passionate about, and it was then and there that he decided to pursue a career in bartending.

A hardworking character with inquisitive mind, Mac learned from the job, harvesting all kinds of knowledge and skills needed to man a bar as bartender. He landed his first role as bartender at The Speakeasy Rooftop Bar, before moving on to the craft mixology bar, Find the Locker Room, where he stayed on the job for three years and took his current position a little over a year ago. Along the way, Mac also tried his bartending skills and know-how at various prestigious competitions, including Wild Turkey Behind the Barrel 2019, Thailand Bartender Competition.

Mac is probably one of the newer generation of bartenders that started off their training and their career along with the robust development of Bangkok cocktail culture that started about a decade back. And his cocktail making style truly reflects that highly evolved and versatile flair of the period. Minimal yet complex, Mac’s tipples might look very plain and simple, but they sure pack a punch, subtle sophistication, and symphony of flavors.

Suwan Seelee

admin — Thu, 12 Jan 2023 05:50:19 +0000

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SUWAN SEELEE
Food & Beverage Manager, Cielo Sky Bar & Restaurant

One of the most prolific veteran bartenders in the Bangkok bar scene, Tommy began his journey into the world of cocktails 22 years ago from a very unique place: a motorcycle taxi stand.

Tommy, a product of a broken home with a very humble educational background, was one day offering his taxing service to a passenger who told him about a job at a water bar in a restaurant. He became interested, applied and got the job. While washing glasses and cleaning up, he caught a glimpse of bartenders at the cocktail bar throwing bottles into the air and mixing colorful drinks (some even with flames!) for customers. He didn’t even know what cocktails or flair bartending were at the time, but he set his mind to it and was determined to learn the craft. When the guys at the bar bluntly refused to teach him, he left the job, hoping to land a new one where he could kick start a bartending career.

He tried applying for jobs, but failed due to his lack of experience, until his big break arrived when a new restaurant decided to take him in and taught him everything he needed to know about bartending. A year later, he found himself working at Conrad Bangkok where he was promoted to bar captain several years on. And the rest is history.

Tommy is probably one of the hardest working talents in the scene. Not only he would attend any trainings and masterclasses that I could get himself into, but he also won awards from a laundry list of competition programs in Thailand, China, Singapore and Hong Kong all the way to Italy, Puerto Rico and France.

He doesn’t throw bottles anymore and his drinks are not flamed. Instead, they are light, easy to drink yet playful and complex cocktails, with just the right balance that appeals to the crowd. He also makes very rare appearance at bartender guest shifts.

Khunn Thanaworachayakit

admin — Mon, 09 Jan 2023 08:14:24 +0000

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Khunn Thanaworachayakit
Beverage Manager, The Standard

The beginning of Milk’s 10-plus-year bartending career started right of the bat during here training for a degree in hospitality where Milk avoided the hustle and bustle of a back kitchen and found her passion behind a bar. And she has never left her post since.

Milk has made her mark in the Bangkok bar scene in numerous award-winning, top venues in Bangkok, including SO Sofitel Bangkok, W Bangkok, Maverick Restaurant and Bar, Vesper, Il Fumo, Zuma Bangkok and 008 Bar before landing the current position as Beverage Manager at The Standard, Bangkok where she oversees beverage concepts for six outlets.

Milk is as hard working as she is studious. Besides honing her managerial skills, the bartender likes to study hard, learning from books, brand trainings, bartending competitions and guest shift participation to stay ahead of the trends. For a bartender with such sweet disposition, Milk sure does make stiff drinks. Known for her no-nonsense spirit forward drinks, Milk often plays around with oils and fat-washed ingredients, single malts, aged rum and Campari that has always found a permanent residency at every establishment she manages.

Among the many certifications from bar schools, wine trainings and spirit education programs, Milk’s accolades also include Thailand Best Bartender 2016 and various nominations for several prestigious awards. She also occasionally judges in national regional bartending competitions.

Matteo Cadeddu

admin — Mon, 09 Jan 2023 07:50:18 +0000

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MATTEO CADEDDU
Head Bartender and Beverage Manager, Opium Bar

Hails from Sardinia, Italy, Matteo found his passion for bartending while attending hospitality school. Originally, he aspired to become a chef but quickly learned that his outgoing, sociable and “people’s person” personality would benefit him more behind the bar. He left the isle of turquoise waters in Sardinia to hone his bartending skills in bustling cities such as Amsterdam, Brisbane and Melbourne before the exotic allure of Asia beckoned him to Singapore and currently Bangkok where he has been calling home for the past three years.

Throughout 15 years as a professional bartender, Matteo’s style has greatly evolved to become more sophisticated, playful and creative with the use of culinary ingredients from herbs, flowers to mushroom and even fish. Polished and eccentric but never overwhelming, his cocktails are loved for their stories told passionately by their creator to delight the customers. For Matteo, the most important job of a bartender is to entertain his guests, not just making drinks.

Cocktail enthusiasts in Bangkok can find him stirring up drinks and cordial conversations at Opium Bar Bangkok in Chinatown. Occasionally, Matteo would take his unique flairs and playful approach to cocktails in a special bartender guest shifts to several top venues in Singapore, Bali, Hanoi and at home in Bangkok.

Siriwan Sinpan

admin — Wed, 28 Dec 2022 12:39:07 +0000

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SIRIWAN SINPAN
Bar Manager, The O.S.S. Bar

Ploy found her passion for bartending by accident. While studying hotel management, she somehow ended up training at The Sukhothai Hotel and immediately fell in love with the craft. Once she got her degree, the first thing she did was apply for a bartending job at the hotel’s The Zuk Bar and fully honed her skills. Soon enough, Ploy was ready to set out to explore and gain more experiences in the bustling Bangkok cocktail scene. Her next stint was at Vesper, where she remains today as assistant bar manager.

While guests enjoy her refreshing, low AVB concoctions, Ploy would seek inspiration from around her: from her colleagues, from various spirits and ingredients and sometimes from the guests. For Ploy, bartending is not just about mixing drinks, it’s about the daily challenge that a bartender has to encounter. Every day in her life as a bartender is different. Even making the same drink is different on a different day.

Guntarit Ruamthongrat

grahpic team — Wed, 28 Dec 2022 12:38:14 +0000

GUNTARIT RUAMTHONGRAT
Head Bartender, Bar Scofflaws

WORK EXPRIRENCE

Position	Place	City, Country	Year
Head Bartender	Bar Scofflaws	Bangkok, Thailand	2021 – Now
Senior Bartender	Dibuk House	Phuket, Thailand	2017 – 2021

Noppasate Hirunwathit

admin — Thu, 22 Dec 2022 12:42:00 +0000

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NOPPASATE HIRUNWATHIT
Beverage Director, Rabbit Hole, Bangkok

Unlike most bartenders that started off in hospitality school or as bar-backs, Depp had zero knowledge of bartending when he decided to shift from making coffee to mixing cocktails. He learned to be bartender on the job at Hyde & Seek, making the transition from a barista/smoothie maker to bar-back and finally a bartender in just two years.

After his stints at some of Bangkok’s top cocktail venues such as Lady Brett (now closed), Revolucion Cocktail (formerly at Sathon soi 12), and head bartender at Rabbit Hole Bangkok, Depp stepped up to management level at Watermelon Group, overseeing beverage program across its diverse portfolio of bars and restaurants.

When he’s off the management duty to man the bar, you are likely to be greeted first with his warm, welcoming attitude first and then treated to unforgettable signature drinks that often leave patrons wanting for more. During the course of 15 years in the industry, Depp also entered many bartending competitions. Among his long list of accolades is the winner of Wild Turkey Behind the Barrel Thailand Competition 2019.

Supaktorn Ramrauy

grahpic team — Thu, 22 Dec 2022 12:41:00 +0000

SUPAKTORN RAMRAUY
Bar Manager, Le Du Kaan

WORK EXPRIRENCE

Position	Place	City, Country	Year
Bar Manager	Le Du Kaan	Bangkok, Thailand	2025 – Present
Bar Manager	Spire Rooftop Bar, Dusit Thani	Bangkok, Thailand	2024 – 2025
Bar Manager	OO8	Bangkok, Thailand	2022 – 2024
Bartender Specialist	Penhouse Bar, Park Hyatt Bangkok	Bangkok, Thailand	2016 – 2019

Kosil Kamja

grahpic team — Mon, 28 Dec 2020 12:40:00 +0000

KOSIL KAMJA
Bar Manager, Lennon’s

James began his career at Firefly Bar, swiftly progressing to the position of senior bartender. He then moved on to the Crimson Room as Head Bartender, where he further developed his skills in crafting distinctive and memorable cocktails.

Now returning to Firefly Bar, James brings with him a wealth of experience and a refined palate for mixing flavours. Renowned for his creativity and his ability to tell stories through his cocktails, James has participated in numerous bar competitions, showcasing his talent and passion for mixology.

With a knack for infusing unexpected flavours and techniques into his creations, James is not just a bartender—he is a masterful storyteller, captivating guests with every sip. As he steps into his new role at Firefly Bar, James is set to elevate the bar experience for all guests, combining his exceptional skill set with the luxury and elegance synonymous with Firefly Bar

Vipop Jinaphan

grahpic team — Mon, 28 Dec 2020 12:39:00 +0000

VIPOP JINAPHAN
Bartender & Owner, LAST CALL BAR

WORK EXPRIRENCE

Position	Place	City, Country	Year
Bartender & Owner	Last Call Bar	Bangkok, Thailand	2024 – Present
Bartender	Sugar Ray You’ve Just Been Poisoned	Bangkok, Thailand	2014 – 2023

Dicky Hartono

grahpic team — Mon, 28 Dec 2020 12:38:00 +0000

DICKY HARTONO
Bar Manager, Firefly Bar

Mr. Hartono’s main responsibility will be managing the Firefly Bar, renowned for its exceptional spirits, premium wines, and classic cocktails. He will also oversee beverage service at all Sindhorn Kempinski outlets, including Firefly Bar, Flourish, the Lobby Lounge, and a soon-to-be-debuted Japanese Izakaya.

Over a decade ago in Indonesia, Mr. Hartono embarked on a career that would take him across Asia and into the Middle East. From launching the first Veuve Clicquot Champagne Bar in Dubai at The Address Dubai Marina Hotel to developing
a house-brand gin for the Back Room Bar at Shangri-La The Fort in Manila, he has consistently enhanced beverage services and offerings at every location.

This includes managing multiple outlets at Shangri-La Barr Al Jissah in Muscat, Pudong Shangri-La East Shanghai, and China World Summit Wing Beijing. Even while successfully overseeing beverage operations, Mr. Hartono was recognised for his mixology skills with several accolades.

Among them are winning the National Hospitality Institute Oman mocktail competition in 2012, being named a Top 4 Finalist in the World Class Bartender Diageo Competition for the Middle East Region in 2015, and securing 3rd place in the Shangri-La Bartender of the Year in 2018.

Diogo Da Silva

grahpic team — Mon, 28 Dec 2020 12:36:00 +0000

DIOGO DA SILVA
Group Beverage Manager, Fat Chili

WORK EXPRIRENCE

Position	Place	City, Country	Year
Group Beverage Manager	Fat Chili	Bangkok, Thailand	2024 – 2025
Operations Manager	Iron Balls The Parlour, Gigi Ristorante	Bangkok, Thailand	2023 – 2024
Bar Manager	Iron Balls The Parlour	Bangkok, Thailand	2020 – 2023
Operations Manager	Alexa Beach Club	Pattaya, Thailand	2019 – 2020
General Manager	Hooters	Bangkok, Thailand	2018 – 2019
F&B Manager	Swissotel	Phuket, Thailand	2017 – 2018
Bar Manager	Seth Gueko Bar	Phuket, Thailand	2013 – 2017
Head Bartender	The Pharmacy	Bruxelles, Belgium	2010 – 2012

Brian Gonzalez

grahpic team — Mon, 28 Dec 2020 12:34:00 +0000

BRIAN GONZALEZ
Beverage Manager, The St. Regis Bar

Brian Gonzalez as Beverage Manager, who will be in charge of curating the hotel’s beverage offerings, particularly at
The St. Regis Bar. Over a decade of expertise, he brings with him his mastery in cocktail artistry, menu development,
and team leadership, which has redefined bar operations across the hospitality landscapes of Spain, London, and Bangkok.

Most recently, Brian was the Beverage Manager and Head Mixologist at a well established Bangkok bar scene, where his innovative spirit solidified his reputation as a storyteller through his beverages, utilizing local flavors that celebrate the richness of the destination.

Brian’s illustrious career includes tenures at venues such as Bibo Madrid Restaurante, under the aegis of renowned chef
Dani Garcia, and The Ned, managed by the Soho House & Co Group in London. His previous leadership at La Tuerta Funky Castizo in Madrid earned the establishment the title of the best new opening by FIBAR Valladolid – a major global event for the bartending industry – celebrated for its groundbreaking concept and impeccable execution, and catalyzed the creation
of one of the year’s most acclaimed cocktail menus. Brian also won the 2019 “Catch Me If You Can” competition sponsored by Yaguara, as well as the Cocchi competition in the UK in 2018.

Now at The St. Regis Bangkok, Brian elevates the art of cocktail making, infusing the historical elegance of the Astor legacy into each drink crafted under his direction. He continues to pioneer the traditions of sophisticated drinking inaugurated in 1932 at the iconic King Cole Bar in The St. Regis New York, the original home of the Bloody Mary. Guests can indulge in
“The Violet Hour,” a curated daily celebration at The St. Regis Bangkok, marking the graceful transition from day to evening-a ritual that Brian is transforming into a theatrical display of mixology, setting the stage for the enchanting possibilities of
the night.

Santo Metodo

grahpic team — Mon, 28 Dec 2020 12:33:00 +0000

SANTO METODO
Bar Manager, Zuma Thailand

WORK EXPRIRENCE

Position	Place	City, Country	Year
Bar Manager	Zuma Thailand	Bangkok	Present
Head Bartender	Zuma Hong Kong	Hong Kong	2023 – 2024
Head Bartender	Zuma Dubai	Dubai	2022 – 2023

Vhijey Eka Putra

grahpic team — Mon, 28 Dec 2020 12:29:00 +0000

VHJEY EKA PUTRA
Head Bartender, Distil Bar

WORK EXPRIRENCE

Position	Place	City, Country	Year
Head Bartender	Distil Bar	Bangkok, Thailand	2023 – Present
Bartender – Head Bartender	Sky Bar	Bangkok, Thailand	2021 – 2023

Sutthinon Phanthanam

grahpic team — Mon, 28 Dec 2020 12:28:00 +0000

SUTTHINON PHANTHANAM
Head Mixologist, Chi Samui

With years of experience behind the bar, Jamie Sutthinon has built a reputation as a true craftsman in the world of mixology.
A seasoned talent in Thailand’s cocktail scene, Jamie rose to national acclaim as a finalist in the Thailand Campari Bartender Competition 2019, showcasing his creativity and command of classic Italian aperitifs.

Now serving as Head Mixologist at Chi Samui, Jamie leads the bar with a passion for innovation, precision, and elevated guest experiences. His signature style blends island inspiration with artisanal techniques—crafting cocktails that are both refined and unforgettable. Whether curating bespoke menus or reimagining timeless classics, Jamie’s approach to mixology is rooted in storytelling, seasonality, and the pursuit of perfection in every pour.

Watcharapon Saekhow

grahpic team — Tue, 22 Dec 2020 12:33:00 +0000

WATCHARAPON SAEKHOW
Bartender, Tiki Box

With 9 years of experience as a dedicated bartender, I bring passion and expertise to every shift behind the bar. My interests lie in the art of cocktail creation, the complexity of spirits, and the intricate balance of flavors that make every drink memorable.

Beyond mixing drinks, I’m deeply invested in bar management — ensuring seamless operations and delivering exceptional guest experiences. Even after nearly a decade in the industry, I continue to find joy and inspiration behind the bar every single day

Davide Sambo

grahpic team — Mon, 21 Dec 2020 12:00:00 +0000

DIVIDE SAMBO
Bar Manager, AVANTCHA Tea Bar

Italian-bred, Bangkok-based mixologist

Despite having an Italian passport, one could say that Davide is truly a Bangkok’s homegrown talent in the bar scene. After freshly graduating from a law school in his native Tuscany, Davide took a gap year in London where he discovered the passion for cocktails and everything related – the social vibe, the creativity behind each glass and the bustling scene that is ever alluring. “Growing up in Italy, I’m very familiar with the country’s strong and unique drinking culture, as well as Italian-born spirits that have become globally recognized. So, it was natural for me to gravitate towards what feels right at home for me.”

Davide honed his skills on the job at various leading venues in London, and in 2016, landed a prominent and first professional role in Bangkok as beverage director for Soho Hospitality, and later even a bigger role at Campari, his most favorite spirit, as brand ambassador for Thailand where he initiated various successful campaigns and activations that promoted Italian drinking culture in Thailand. Davide is now an independent mixologist, competition judge and bar consultant that continues to spread the love for cocktails through his simple yet elegant and mesmerizing creations.