After studying abroad at the University of Agder in Norway, Robbie Wilson, now a seasoned bartender with 14 years of experience, discovered early on that a desk job wasn’t for him, during his stint at Yamasa Soy Sauce Company in Salem. He craved human interaction and a way to flex his creative muscles. Before long, he gravitated toward bartending, a role that combined science, art, and hospitality—all things that piqued his interest. Over the years, Wilson has cultivated a deep understanding of spirits, earning his Sommelier certification and becoming a finalist in the prestigious Woodford Reserve Manhattan Competition, where he placed among the top seven out of 700 contestants nationwide. 

Now, Wilson works at Fallows and continues to expand his craft, particularly through research into yeast strains and how they can elevate cocktail flavors. In this interview, he shares more about his bartending journey, passion for hospitality, and insights into what it takes to succeed behind the bar.

Edited excerpts from the interview.

Tell us about your journey into bartending.

The reason I stepped foot in this profession was because I was looking for something with more creativity. And I also felt this need to overcome my fear of talking and interacting with people in public spaces. I found all of that in bartending and then some more. Now I continue practicing it for craft and the unique energy of the hospitality industry.

What’s your current role like, and how do you spend your days?

These days, I’m still behind the bar, but I’m also researching how different yeast strains can enhance cocktail flavors. I’m exploring how to bottle those creations and distribute them beyond my bar, which is an exciting new challenge for me.

What are some key skills a bartender should have?

Staying calm under pressure is crucial. Bartending can get intense, so being able to handle stress while staying creative is important. Also, never stop learning—explore different aspects of the craft and push yourself to grow.

What’s the best part of your job?

The fact that there’s always more to learn. Even after 14 years, I still feel like there’s so much room for growth and that keeps me excited about what I do.

Do you have any tips for increasing beverage sales in a bar?

It depends on the bar, but the key lies in creating an experience. Storytelling plays a big role, as does getting to know your guests. Remembering their preferences and curating their experience can make all the difference.

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What do you love hearing as a bartender?

I love when new bartenders get excited about something they’ve just discovered. That enthusiasm is contagious.

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

Personally, I prefer bars that have a structured flow, like a line system, so I can give my full attention to each guest. In crowded places where people stack at the bar, my sole focus is then to try and keep track of who arrived first and work my way through the crowd.

How do you figure out the "surprise me" order for guests?

I always ask a few questions first—do they want something spirit-forward and bitter, or maybe a balanced sour-sweet? I dig a little deeper to understand their preferences and any dislikes or allergies, then create something that fits their taste.

Which bars do you admire, and why?

Tayer & Elementary – It’s a bar of the future, with bottled cocktails and an innovative setup that combines high-end service with fast delivery.
Sips – Everything about it is top-tier—the drinks, the custom glassware, and the service!
Employee’s Only – They prioritize the vibe and the fun. It’s always buzzing, and people often strike up conversations with strangers, which I love.

Header image sourced from Robbie Wilson (Instagram).

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