Michal Fink, the Assistant Bar Manager at Oblix Restaurant, shares his unique journey into bartending, the essential skills every bartender should possess, and the evolving trends in the drinks industry. His story reflects passion, continuous learning, and a commitment to nurturing the next generation of bartenders.

Edited excerpts from the interview.

Can you tell us about your journey into bartending? What inspired you to become a bartender?

A bit of luck and a bit of fate, I’d say. I came to London in 2012 and started working in a restaurant. Due to some complications, I found myself behind the bar, and that’s where it all began. It was a blend of luck and fate that led me to bartending.

What training or education did you receive to become a professional bartender?

The biggest gift was the knowledge I gained through all my mentors over the years. I also completed WSET Level 2 in both wines and spirits. I’ve attended many masterclasses, met brand ambassadors, and participated in competitions, all of which enriched my understanding. Now, I’m on a mission to inspire and teach young bartenders everything I’ve learned.

What are the essential skills every bartender should possess?

Knowledge is essential—spirits, cocktails, and ingredients. But more importantly, personality is key. As bartenders, we are a mix of alchemists, pursuing the perfect serve; psychologists, understanding our guests; and friends, connecting with people. Most of all, we do it for the people.

What do you look for when buying new products for your bar?

I focus on whether the product matches my current needs behind the bar. Quality and visual appeal are also important. Additionally, the story behind the product and how it fits with the business are factors I consider.

Can you describe your process for creating a new cocktail? What inspires your creations?

Sometimes it’s planned, but often ideas just come together naturally. Inspiration can hit at random moments—whether I’m on a bus, running, or even watching Netflix. It’s half planning and half being open to new thoughts and combinations.

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What are some current trends in the drinks industry that excite you? How has the cocktail scene evolved in 2024, and what do you foresee for 2025 and the holiday season?

The cocktail scene continues to evolve with cleaner, more refined presentations. Looking into 2025, I expect more emphasis on sustainability, and I’m excited to see how bartenders incorporate new, eco-friendly practices into their work.

How does sustainability influence your work behind the bar?

Sustainability is essential. If a bar isn’t consistent and sustainable, it’s not reliable or trustworthy. I believe that consistency in the drinks and experience is key to a bar’s reputation.

What are the three biggest challenges you face in managing a bar, and how do you overcome them?

One of the biggest challenges is inspiring the younger generation. With social media dominating so much of their attention, it’s difficult to engage them in the real world. It takes creativity and perseverance.

Image Credits: Michal Fink (Instagram)

If you could only use five ingredients behind the bar, what would they be and why?

Vodka, lime, lemon, sugar, and tequila. These are basic ingredients, but they allow you to create a wide range of cocktails that cater to different palates.

What advice would you give to someone looking to start a career in bartending?

Go for it! It’s a fun career, and the life skills you acquire can take you much further than you might expect. Just put your heart into it, and everything will fall into place.

Header image sourced from Michal Fink.

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