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.