MICHELE MONTAUTI
Bar Manager, the Waldorf Astoria Bangkok
Born and raised in Pescara, on Italy’s Adriatic coast, Michele Montauti attended chef school, graduating from the L’istituto Filippo De Cecco. He also found he had an affinity for pouring drinks and, following a stint at the top bar in his hometown, he took a position at Winnie’s, the historic bar in the Grand Hotel Gardone at Lake Garda (named after Winston Churchill, who once stayed there). However, at age 19 a desire to further his bartending career by improving his English led him to purchase a ticket to Australia, where he lived and worked for a year and a half. Interestingly, his journey to Sydney involved a five-day stopover in Bangkok to visit a friend living here, which neatly foreshadowed future events.
During his time in Australia, Michele’s Bangkok buddy suggested he return to Thailand for an extended holiday-slash-job-hunt. He took this advice, and on the second day of his visit he was introduced to the owner of Gfour International, one of the city’s top importers and distributors of fine wines and spirits. A job was offered – and accepted – practically on the spot, and so began the Bangkok chapter of Michele’s life story. As for the return ticket to Rome he still had in his possession: “I threw it away,” he chuckles.
With Gfour as his day job, he began working nights at J.boroski, where he soon got noticed. He was eventually offered – and accepted – the role of head mixologist and bar manager for the soon-to-open House on Sathorn. His next step, at age 23, was the launch of Mickey’s, his very own bar. That project continued for about a year, after which Michele was contacted by Waldorf Astoria Bangkok and subsequently joined the pre-opening team in December 2017. In his current position as Bar Manager, the dashing 28-year-old oversees the hotel’s beverage programmes, including the superb signature cocktails available at The Loft, the stunning Art Nouveau-inspired indoor skybar on the 56th floor.
“We take time to create every drink [at The Loft] because I really play a lot with the balance. When I create a great cocktail with my staff, we don’t put in too many ingredients, because every ingredient we put in I want the guest to really feel it.”