Born and raised in Bozen-Südtirol, Manuel Wieser discovered his passion for gastronomy at a very young age, only 13. After 3 years of training, at age 17, he was already a restaurant expert. Manuel successfully participated in more than 80 competitions and perform an average of 200 shows a year. He has also acted as a brand ambassador for various products and had the pleasure of opening the European Bartender School in Berlin in 2015 which train an average of 250 students a year. He is also a juror for many competitions worldwide. His motto: You can fail, but do not give up.
1. Tell us a little bit about yourself. When and why did you decide to work as a bartender and what do you love most about your job?
I discovered pretty early (when I was 13) that my passion will be in the gastronomical sector. So I decided to attend a classic hotel school, finished it when I was 17 and began my bartending carrier right after. What I love the most are a few things: 1st the job will always exist, because people need to drink (and eat) and therefore you will never stop learning and you will always have work. 2nd this job will never get boring and allows you to travel a lot and meet new people.
2. What was your funniest moment as a bartender?
One answer will be not enough 🙂 But witnessing a trainee who made his first shake with a sparkling ingredient was and will always be funny.
3. What is your favourite drink and why? What is your last creation?
Favourite Drinks = Sazerac, Mescal Negroni, Margarita (I love Agave and smoky)
My last creation was my „Sambucandy“. Here the recipe:
Method: Shake & fine strain
Garnish: Grated chocolate
3 cl dark Rum
1 cl Antica Sambuca Raspberry
1 cl Passion fruit liqueur
2 cl fresh lime juice
3 cl white chocolate syrup
3 cl Pineapple juice
4. What is the best bar you have ever been and why?
Herbs and Rye (Las Vegas) – great drinks, awesome food, excellent bartenders
5. Where do you get your inspirations from? Is there a person and why?
Bartending wise my inspiration have been books and my own creativity – Flairbartending wise my inspiration has been Adriano Marcelino, because of his style, smoothness and stage presence.
6. What is your advice for someone who wants to work as a bartender?
In a world full of new trends and big competition – do the job with passion and take it serious – everybody who joins the bartending world has to have the ability or at least the thrive to become a leader – we all have seen and will see a lot too many unprofessional „wannabes“. It is the best job in the world – but only if you take it serious 😉
7. Whiskey or Gin?
Whiskey. Simple and honest explanation: I am tired of this Gin-hype – but on the other hand thankful for it, because it shows us how multifaceted the bartending world is. But enough is enough. Therefore I stay classic and choose Whisk(e)y.
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