Michele Lombardi, the Head of Mixology at Four Seasons Hotel London, Park Lane, has earned a reputation as one of the city's top bartenders. With a wealth of experience from prestigious establishments and a passion for innovative cocktails, Michele's journey through the world of mixology is inspiring. In this exclusive interview, we delve into his experiences, insights, and what makes his cocktails truly special.

Edited excerpts from the interview.

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

I started as a teenager, crafting cocktails for nightlife in my hometown. After completing some bartending courses, my passion for this profession took over. I gained experience in Italy, particularly in Puglia, and then moved to Rome as a head bartender at Duke's Hotel. My dream was always London, the “Mecca” for bartenders. A great friend and colleague, Nicola Paterno, helped me secure a trial at Dirty Martini, which opened the door for me in this vibrant city.

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

I attended AIBES (Italian Bartending School), EBS (European Bartending School), and achieved WSET Level 3. I also completed bar management training at Campari Academy in Milan.

What are the essential skills every bartender should possess?

Patience, a positive mindset, and a great attitude are key.

How do you stay updated with the latest trends and techniques in mixology?

I keep myself informed through newsletters, books, seminars, and by doing guest shifts around the world, you know, to steal a couple new secrets!

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

Each cocktail has its own inspiration linked to a larger beverage program. I consider main spirits, homemade ingredients, and trends before starting. Often, homemade elements serve as a foundation for the final creation.

Image Credits: Michele Lombardi

Can you discuss any innovative techniques or ingredients you’re currently experimenting with?

I believe root vegetables will be the next trend in savory cocktail ingredients. I’ve seen menus featuring turnips and Jerusalem artichoke, which are delicious! We’ve begun experimenting with celeriac, and the results have been fantastic.

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What do you foresee for the cocktail scene in 2025?

The scene is leaning towards a minimalist and sustainable approach, which I believe is a positive direction.

What are your thoughts on the growing popularity of non-alcoholic spirits and low-ABV cocktails? 

It's fantastic! It allows customers to enjoy a great experience without the hangover.

What is the biggest challenge you face while managing a bar, and how do you overcome them?

The biggest challenge today is keeping the staff motivated. We overcome this by igniting their passion for the beauty of this profession.

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

I’d choose Mezcal, Amontillado, pineapple, shiso, and Champagne. These are some of my favorite ingredients.

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

Trust the process, have a passion for connecting with people, and you’ll do great!

Header image sourced from Michele Lombardi.

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