MEET: Corby Small
Corby entered the bartending world six years ago at the age of 19 and hasn’t looked back. Now the assistant venue manager at The Gresham, her career has seen her ranked among Australia’s best on numerous occasions, as well as performing bar takeovers in locations as diverse as Berlin, Singapore and Mexico.
How long have you been in the industry, and what motivated you to embark on the journey of bartending as your profession?
I’ve been in the industry for a little over five years now and, to be completely honest, I didn’t start in hospitality thinking it would be a long-term career.
Now, I can’t see myself doing anything else.
The turning point for me was starting at Gresham and truly understanding what hospitality and service are about. It’s a demanding venue to work in and to run, but in the almost four years I’ve been there, I haven’t had a day where I didn’t learn something new.
Can you share a moment or experience behind the bar that made you fall even more in love with your craft?
At Gresham, I had a table of three sitting in the back room. They had been there for one round before we switched to table service in the afternoon, and I took over the section and introduced myself. They were lovely and keen to explore amaro-based cocktails.
After chatting through their likes and dislikes, I started suggesting different twists on classics using various amaros. They were excited and eager to try as many as they could.
They stayed for around two hours, and I can’t describe how kind they were.
As they were leaving, one of the gentlemen pulled me aside to thank me, saying I had made their day end on a much more positive note than it had started.
That was the moment I truly understood the impact hospitality can have.
We often hear the phrase “you never know what someone else is going through”, but this experience really brought that to life for me.
What does the concept of “hospitality” mean to you, and how do you embody it in your daily work?
For me, hospitality is a mindset that goes beyond service. We have the opportunity to create meaningful moments for guests that they may remember for months or even years.
How does Jack Daniel’s Bonded complement the other ingredients in your recipe?
I wanted to create a cocktail reminiscent of a strawberry tart that is tall, refreshing and easy to drink as we head into the warmer months.
Jack Daniel’s Bonded provides a strong base due to its higher ABV, which helps elevate the other ingredients. The caramel and vanilla notes complement the caramelised honey and add richness, while the port brings another layer of tartness and texture.
Adding strawberry acid and soda lightens the drink, making it perfect for warmer weather.
What’s a significant risk, or something out of your comfort zone, you’ve taken in your career, and what was the outcome?
In September 2023, I was given the opportunity to step outside my Brisbane hospitality bubble and experience the industry on a global scale.
It was both exciting and intimidating.
During those few weeks, I visited incredible countries and took part in bar takeovers at some truly inspiring venues. I never imagined I would be in those spaces, meeting people I had always looked up to.
Coming home, I felt like a stronger bartender and, more importantly, more confident in myself.
What is your favourite part of creating a new cocktail or menu item, and what inspires your creations?
I love how menu creation brings a team together. It gives everyone a sense of ownership, pride and a voice in the process.
I haven’t yet had full responsibility for creating an entire cocktail menu, but I don’t believe it should be a solo effort. A menu should be something the whole team contributes to and feels proud of.
Seeing a team member’s face light up when their drink is ordered is something I’ll never get tired of.
MEET
