DW: You started bartending in Pisa while studying communications. What was the moment you realised bartending would become your career?
Giorgio Bargiani: Passion for hospitality was something I had always had in me thanks to my family and their business. I wouldn’t say there was a moment I realised bartending was my career. It is never a passive appreciation, but a proactive choice we make. While I was working casually, there was a moment I chose to seek greater opportunities to learn, grow and make sacrifices too, because I wanted to take my hospitality path seriously.
DW: You took a bold step by starting over as a bar-back in London. How did that decision shape your path and mindset?
GB: Starting from the bottom helps you grow better. I started as a bar-back coming from a five-star hospitality and restaurant service background across other luxury outlets, so when I started at The Connaught, it was my first experience in a mixology-focused environment. Beginning as a bar-back gave me an opportunity to build discipline and follow exact procedures. Despite my role and routine changing significantly since those days, I still follow the same approach I learned early in my career.
DW: You’ve stated in previous interviews that Ago Perrone has been your mentor. What’s the most transformative lesson he’s passed on?
GB: “Straight up with style and don’t forget the smile.” To some people this may sound like a tagline or catchphrase, but in reality it encapsulates a strong hospitality ethos and approach to work. Ago taught me how to stay calm and maintain a hospitable attitude with guests in every kind of situation, keeping self-control and approaching challenges thoughtfully and analytically to ensure the guest experience is always the priority.
DW: In award-winning Connaught style, how do you balance imposing your own personality while maintaining the bar’s legacy?
GB: The Connaught hospitality culture encourages team members to absorb the set of hospitality standards while bringing their own contribution and ideas. We want people to feel confident. We train them to develop knowledge, skills and empathy, not become automats. We all embrace the legacy and vision of the bar and extend it through our own personalities.
DW: You’ve emphasised that “creativity must be financially sustainable”. Expand on what that means. Can you walk us through crafting a drink that checks both boxes?
GB: There is no point creating something that carries an excessive cost in terms of time, money and resources because it won’t have a long lifespan. Every cocktail creation has to please the guest, stimulate the team and also remain practical. Creativity comes with problem-solving.
When developing a recipe, we always consider questions such as: are the ingredients readily available? Are we making margins? Can we forecast reasonable wastage? Does the preparation process impact service? Is it too time-consuming before or during service? And ultimately, is the drink appealing to our guests?
DW: The “Omega” cocktail was built around its name, garnish and storytelling. What’s your process for creating a successful drink concept? Take us through that creation.
GB: The Omega was created while we were still in lockdown and formed part of a Margarita collection developed in collaboration with Patrón and The Drinks Drop in the UK. The cocktail kits were delivered to homes, with proceeds supporting The Drinks Trust during a difficult time for the industry.
A successful cocktail concept doesn’t always need to be complex, but it does need to feel relevant, whether for the occasion, the guest, the season or a collaboration.
DW: You’ve said a bartender should be like a “cocktail” — balanced, inspiring and tasteful. How do you instil that in your team?
GB: Balance comes from appreciating different things, both at work and outside it. We organise activities and moments together outside work, while also setting up training and inspiring experiences that don’t necessarily relate directly to the bar or drinks industry. One-on-one sessions and briefings are key too.
Inspiration follows the same pattern. We always share what we discover and experience and encourage the team to do the same. Taste is very personal and varies from one individual to another, but it comes from experience, knowledge and education, so it is a direct result of all the above.
DW: Drink rituals at The Connaught create theatre. Which ritual is your personal favourite and why?
GB: Kindred Joy. We made an elevated Paloma cocktail the centre of a shared experience, a toast to togetherness poured from a magnum bottle in the same way Champagne is served during a celebration.
DW: The Connaught is famous for its personalised martini trolley experience. What makes it unique and meaningful for guests who haven’t experienced it?
GB: The guest becomes the protagonist of the experience without ever feeling like they are in the spotlight. We create a memorable moment together that feels both private and special.
DW: Mentoring the next generation is central to your role. What key qualities do you look for when recruiting bartenders into the team?
GB: Enthusiasm, eagerness, curiosity and kindness.
DW: What’s your daily ritual for keeping the Connaught team motivated, prepared and detail-oriented?
GB: During the daily briefing before service, we do a loud round of clapping followed by an encouraging shout. While this ritual revolves around togetherness and excitement, procedures such as team and individual training sessions, along with daily checks, help us maintain attention to detail.
DW: What’s your personal ritual for staying grounded, creative and healthy?
GB: Running while listening to music or podcasts.
DW: Guests now crave experiences more than ever. How do you see cocktail hospitality evolving, and what does the industry need less of?
GB: In a world where reality increasingly seems shaped by what we see and share digitally, we need more empathy, sensitivity and tangible social experiences that feel authentic rather than overcomplicated or overdone.
DW: When you’re off and not travelling the world, which bars or restaurants do you unwind at, and what inspires you there?
GB: Lately, I’ve been exploring pizza venues — not only because I love trying different styles of pizza, but because the hospitality concepts surrounding pizza are becoming increasingly diverse. In terms of bars, I’ve been enjoying visiting neighbourhood and independent venues that are particularly curated in style and offering.
DW: What’s been your most memorable experience while travelling and sharing your knowledge through overseas takeovers or events, and why?
GB: Recently, I had the chance to return to Sydney for the Maybe Cocktail Festival and found Maybe Sammy and its sibling venues even more inspiring than the first time I visited.
For a destination like Australia, which is geographically remote from much of the global cocktail community, to create an occasion that attracts worldwide attention with such impeccable execution is simply amazing. The level of organisation and attention to detail throughout the week was exceptional and made everyone feel confident and genuinely part of the festival.