Giulia Cuccurullo has worked at Artesian since 2018 and represents the bar as a brand ambassador within the drinks industry. She was the Global Winner of Patròn Perfectionist 2020 and the UK Winner in 2019. She was also shortlisted for Best Bartender at the GQ Food and Drink Awards 2022.

Your current place of work?

Artesian 

Tell us about yourself.

I am the head bartender at the Artesian bar in the Langham Hotel. I've been working there for 5 years. I studied Architecture and then went to work in hospitality.

Why did you want to become a Bartender?

It's a dynamic job, where you meet all different kinds of people and have the chance to make their night special.

What are some of the most important skills for a Bartender?

Listening.

What do you look for when you plan to buy new products for your business?

Flavour and the people around the brand.

If you had to pick one spirit brand you love, which would that be?

Patrón

What's the best part of your job?

Having a window open to the other people's life, all different. It makes you understand almost everybody.

Please share some tips to increase beverage sales in a Bar.

It's about knowledge. If the staff is ready and knowledgeable you can sell everything.

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What do you love hearing as a bartender?

I think I love it when guests say they had an amazing night.

How can a customer get your attention in a crowded bar?

They shouldn't. You should be on top of it.

What is your go-to "surprise me" order?

There is no one. It's about what they like. And then I adapt. It's not my drink it's theirs.

Please name 3 bars that you admire and why.

Tayer+Elementary because of the clean drinks and work around the flavours. And plus because there are no bottles in the back bar, so you focus more on the conversation.

Scarfes. Beautiful drinks and an amazing atmosphere. It seems you are in another Era.

Line in Athens. With all of their experimentations give you a sense of "everything can happen" in my glass.

Any good customer story that you recall that comes to mind?

There are many and all are nice in terms of affection that guests show us.