Business Traveler (USA) - - UPFRONT -

You have one of the most fas­ci­nat­ing roles of any I’ve seen, trav­el­ing to Le Méri­dien prop­er­ties to de­velop their unique menu of li­ba­tions.You in­vent new drinks of­ten us­ing lo­cal in­gre­di­ents at each prop­erty. Where does one start?

That’s the best part of my job! Once I ar­rive at any of the 100 plus Le Méri­dien Ho­tels & Re­sorts around the world, I set out to“un­lock”and dis­cover the des­ti­na­tion. I ex­plore the city, talk to lo­cals, visit street food mar­kets and check out lo­cal shops to find in­spi­ra­tion. Once I un­der­stand the his­tory, lo­cal pref­er­ences and mar­kets, I jump be­hind the ho­tel bar and try to repli­cate my ex­pe­ri­ence and the taste that I got from the city in a unique cock­tail recipe.

What was the most un­ex­pected com­bi­na­tion where the re­sult sur­prised even you?

Be­fore I started this role, I was work­ing in Lon­don at Le Méri­dien Pic­cadilly and the Global Le Méri­dien brand team asked if I would be fea­tured in a pro­mo­tional film. Es­sen­tially I was tasked to cre­ate a Lon­don-in­spired cof­fee cock­tail that in­cluded gin, given its strong con­nec­tion to Eng­land. It was un­ex­pected and chal­leng­ing to com­bine gin and cof­fee in one recipe. Both are very del­i­cate in a cock­tail, so I had to be very mind­ful to cre­ate the per­fect bal­ance and re­spect the char­ac­ter­is­tic of both.

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