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„Host si v baru nekupuje koktejl, ale servis. A právě to odlišuje prémiový bar od průměrného. Na barmanovi je, aby to poznal a dokázal jeho potřebu vyřešit,“ říká Kryštof Hordina, ambasador prémiových značek alkoholu ve společnosti Ultra Premium Brands.   Líbí se Vám tento díl? Napište nám o tom!

“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products, understand how to use them, and can help introduce them to consumers,” says Estelle Prevost of Savanna Distillery on the island of Réunion.  Líbí se Vám tento díl? Napište nám o tom!

„V kuchyni ste zatvorení 10–15 hodín denne. Je dôležité vedieť pracovať s ľuďmi – je to vaša rodina. V michelinskom Alcrone sa zelenina krájala podľa pravítka. Zdieľam prístup k surovinám s Oldřichom Sahajdákom, jeho filozofia ma fascinovala. U Amadora to bolo hlavne o kuchárskych technikách, v CORE by Clare Smyth viac o koncepte. Clare Smyth je na zamestnancov veľmi prísna,“ hovorí jedna z najskúsenejších slovenských kuchárok, Zuzana Kuseková, ktorá pracovala v špičkových európskych michelinských reštauráciách. Líbí se Vám tento díl? Napište nám o tom!

„Nízkoalkoholické drinky a zdravý lifestyle se stále více prolínají do toho, co si lidé na baru objednávají. Prostředí zásadně ovlivňuje to, jak vám drink chutná, proto jsme postavili Terrazzu Martini. Chybí mi v Česku větší kultura aperitiva, aby si lidé hned po práci zašli na drink a probrali spolu, co se ten den dělo,“ říká Tomáš Kučera, ambassador Martini pro Česko a Slovensko. Líbí se Vám tento díl? Napište nám o tom!

From working in a factory and hospitality in Malta to becoming one of the Czech Republic’s leading bartenders. Luca Cerqueglini talks to Visit Chef about his journey, five attempts at World Class, his Italian roots, creativity, and what it really takes to be a good bartender.  Líbí se Vám tento díl? Napište nám o tom!

Forget the rules. According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he explains why experimentation beats tradition, reveals the classic whisky cocktails people get wrong most often, and shares why the future of whisky belongs to curiosity, not convention. Líbí se Vám tento díl? Napište nám o tom!

"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us apart from everyone else is something entirely different," says Sam Carter, Senior Brand Ambassador for the world-renowned gin brand Bombay Sapphire. Líbí se Vám tento díl? Napište nám o tom!

„Česká restaurace musí mít dobré omáčky. Sous vide a další moderní techniky jsou pasé. Pokud by se dnes škrtly, v restauraci Vallmo se vlastně nic nezmění. Alfou a omegou je u nás práce se sladkovodními rybami. Nejen že dokážou konkurovat mořským rybám, ale občas je i převálcují,“ říká šéfkuchař restaurace Vallmo Daniel Kukačka. Líbí se Vám tento díl? Napište nám o tom!

“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In an interview with VisitChef, he talks about the differences between London and Berlin, the role of hospitality in modern bars, and why the overall experience matters more than the cocktail itself. Líbí se Vám tento díl? Napište nám o tom!

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender currently working at the Origin Bar in Singapore. In an interview for VisitChef, he speaks openly about burnout in Asian bar culture, the behind-the-scenes reality of the World’s 50 Best Bars list, and why bartenders often create menus mainly for themselves.  Líbí se Vám tento díl? Napište nám o tom!

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to understand that guest shifts and pop-ups are not eligible for voting. We always say you should deliver the best possible experience to every guest who walks through your door. Try to see the award as a by-product of that hard work, rather than the end goal itself,” says Emma Sleight, Head of Content and Creative at the prestigious The World’s 50 Best Bars ranking. Líbí se Vám tento díl? Napište nám o tom!

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they can buy another one for €10. I believe transparency is essential for rum and its producers, because many people still see rum as something sweet or cheap. But real rum is not about that. It becomes especially important at a time when consumers want to know what they are drinking. Let’s show them what’s inside the bottle so they can make their own comparisons,” says Samuel Pitarch of Savanna Distillery on Réunion Island. Líbí se Vám tento díl? Napište nám o tom!

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a relationship. Simply asking, ‘How was your day?’ or ‘What’s on your mind?’ can turn an ordinary guest into a VIP,” says Cassandra Eichoff, Director of the European Bartender School in Cape Town.  Líbí se Vám tento díl? Napište nám o tom!

„Cibuli, kmín a uzené jsme s sebou vezli do Marseille na evropské kolo Bocuse d’Or jako národní chutě. Představte si, že se musíte trefit do chutí dvaceti členů poroty v jeden moment – v té chvíli je těžké udržet signature styl. Kdybys za mnou šel do restaurace, budu vařit podle sebe. Na Bocuse d’Or ale vařím ze surovin, které vybral někdo jiný, a musím vyhovět porotě. Ze strany Makro ČR jsem měl obrovskou podporu po celou dobu příprav na soutěž,“ říká dvojnásobný vítěz národního kola nejprestižnější světové gastronomické soutěže Bocuse d’Or, čerstvě třináctý na evropském kole Bocuse d’Or a Executive Chef Makro Akademie. Líbí se Vám tento díl? Napište nám o tom!

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and achieve the ideal smokiness from cherry wood,” says Daren Liew, a world-renowned Asian cuisine expert who earned a Michelin Guide star for the London restaurant Duddell’s and now leads another top-tier venue, Nanyang Blossom.  Líbí se Vám tento díl? Napište nám o tom!