From my passion (or obsession 😁) for Hospitality I started this podcast with the mission of finding and sharing with the world everything that can be articulated about the concept of Hospitality.
30. Dima Shovkoplyas: "Hospitality is a Journey, Not a Destination"
Today's surprise guest is my good friend Dima Shovkoplyas from Kyiv, Ukraine.
Dima is the Bar Manager and the Co-Owner of Parovoz SpeakEasy Bar. He is the founder of the Parovoz Mixology Course and Committee Member in Spirited awards.
Among many things that he is doing during this period, Dima gave an amazing interview where he shared some of his hospitality secrets.
If you want to find out more, follow:
Parovoz Spreakeasy: https://www.instagram.com/parovozspeakeasy/ (https://www.instagram.com/parovozspeakeasy/)
Parovoz Mixology Course: https://www.facebook.com/parovozmixologycourse (https://www.facebook.com/parovozmixologycourse)
Parovoz Chips - parovozchips.com (http://parovozchips.com/)
23 Jun 2021
29. Steve Schneider: "Reliable - Always Myself Unapologetically"
Steve Schneider has earned a reputation as one of the most respected and successful bartenders in the industry. Of his seventeen years professionally crafting cocktails, he has spent the last twelve building his career at one of the most highly esteemed NYC cocktail bars, Employees Only, which in 2011 won the coveted “World’s Best Cocktail Bar” award at Tales of the Cocktail. In June of 2016, he became a partner in Employees Only Singapore, the company’s first expansion outside of NYC. During his time in Singapore, Employees Only has been listed as one of Asia’s 50 Best Bars each year of its existence, and Steve was in the top ten amongst nominees for “International Bartender of the Year” at Tales of the Cocktail.
Find more of Steve’s work:
Insta: https://www.instagram.com/mightyschneidey/ (https://www.instagram.com/mightyschneidey/)
Employees only https://www.instagram.com/employeesonlysg/ (https://www.instagram.com/employeesonlysg/)
Elysian Café: https://www.instagram.com/elysiancafehoboken/ (https://www.instagram.com/elysiancafehoboken/)
9 Jun 2021
28. Vasilis Kyritsis: “Keep my passion and the senses always open”
Vasilis was born in Piraeus, Athens’ hectic and industrial port area. An area once described as rough and ready, it’s undergoing a transformation. After finishing school, he moved to the centre of Athens, where he studied nursing and begun working in clubs, for the dual purpose of meeting people and making extra cash.
Bartenders aren’t always the club types, but Kyritsis claims working in a club came in mighty handy later on. “You had to work quickly, serving a lot of people whilst smiling,” he says. “Without the extra positive of serving cocktails, all we had was our good mood to convince people to drink more and more. In short, working in clubs makes you more humble and polite.” After working at Athens Island Club in 2006, he moved over to the famous Gin Joint, (http://www.theginjoint.gr/)before opening up The Clumsies in late 2014.
Just before he opened his own bar, there’s two major formative experiences worth noting. In 2012 Vasilis was crowned national World Class champion, before going on to compete in the global finals in Rio de Janeiro. Diageo’s (http://www.diageo.com/en-row/Pages/default.aspx)annual mass-bartender bout was an experience he savoured – both for making industry connections and learning about himself as a bartender. Another defining event was going to Tony Conigliaro’s Drink Factory (http://www.thedrinkfactory.com/#home) in London, where he learnt how “bartenders can combine classic bartending with modern bartending.”
“The Clumsies is a traditional type of Greek place,” he explains, moving onto his current bar he opened up in 2014 with Nikos Bakoulis – a fellow bartender and the Greek World Class Winner in 2011 – and Lefteris Georgopoulos, Thanos Tsounakas and Giorgos Kaissaris. Open early with specialty coffee and breakfast food curated by Michelin Star chef Nikos Karathanos. Two floors encompass both a high volume bar and the 10 tabled “Room” upstairs where attendees can receive personalized drinks. There’s a lab too for innovation.
“One of the reasons we named the bar The Clumsies is that I have always had a touch of clumsiness. I drop things sometimes,” he laughs. “Clumsies means something more comfortable for our guests. It makes you feel more comfortable again. Nobody likes perfect people.”
Find Vasilis work:
Fb ► https://www.facebook.com/kiritsis.vasilis1 (https://www.facebook.com/kiritsis.vasilis1)
Insta ► https://www.instagram.com/bkyritsis/ (https://www.instagram.com/bkyritsis/)
The Clumsies:
► https://www.instagram.com/the_clumsies/ (https://www.instagram.com/the_clumsies/)
► https://www.theclumsies.gr (https://www.theclumsies.gr/)
Hustler:
► https://www.instagram.com/hustler.greece/ (https://www.instagram.com/hustler.greece/)
► https://hustler.com.gr (https://hustler.com.gr/)
Otto’s Vermouth:
► https://www.instagram.com/ottos_athens_vermouth/ (https://www.instagram.com/ottos_athens_vermouth/)
► http://www.athensvermouth.com (http://www.athensvermouth.com/)
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