• brief

    Passion . Conceptualization . Implementation .

    Constantly enhancing beverage experiences by creating ideas and concepts for a wholesome experience. Bartending has been my passion and focus since high school. It has given me endless opportunities to travel the world, learn from the best, work with the best and enriched my knowledge and experiences to make me what I am today - a bartrender. I believe a cocktail is not merely a mix of spirits and flavours, it is an epitome of art - taste, skill, presentation and a story to bring it to life..

  • #BarTrender Company
    A team of talented & skilled individuals who are here to revolutionise Drinks, the art of mixing and the experiences around the same. #BarTrender is a company specialising in beverage consulting, advocacy, trainings & events and beverage content

    For more information, visit the website
  • projects

    As a Consultant Mixologist :

    Foreign Return,

    Sydney

    Modern Indian Kitchen & Bar

    • Conceptualised the beverage programme of the bar. 
    • Remotely guided the team on executing the programme (due to the pandemic)
    • Created the beverage menu to match the theme & philosophy of the restaurant & bar
    • Curated glassware and barware from India for the outlet

    Rooh,

    San Francisco

    Indian Cocktail Bar & Progressive Indian Food

    • Setting up the bar.
    • Training the bar team on all aspects of bar operations.
    • Created the beverage menu to match the theme of the venue and market requirements.

    Ek Bar, New Delhi

    Artisnal Indian Cocktail Bar serving Contemporary Indian Food

    • Put together a bar team and set up the bar.
    • Devised the menu to showcase India through and through, drawing inspiration from Indian history, culture,tradition and habit while using locally sourced fresh produce.
    • Awarded as India's best cocktail bar.
    • Among the top 9 bars mentioned by Conde Nast Traveller in their annual Hot List. 

      Links:
    • Indian Restaurant Spy: goo.gl/67Ycep
    • Brown Paper Bag: goo.gl/qunXo4

    Grand Hyatt

    Kochi

    Beverage Programmes

    • Conceptualised the beverage programmes of each of their restaurants : Colony Clubhouse & Grill, Thai Soul & Malabar Cafe
    • Trained the bar team on all aspects of bar operations.
    • Created the beverage menu to match the theme of each restaurants and bars in the hotel. 

    Talli Joe, London

    Indian Half Plates & Full drinks

    • Set up the bar
    • Surveyed the London Market to formulate the style and need
    • Created the beverage menu to theme -
      Joe's experience while travelling through India. 
    • Training the team to understand the concepts behind each drink created and the native ingredients used.
    • Launched Pauwa Chakhna promotional menu for the month of July.

      Links : 
    • Pauwa Chakhna: https://goo.gl/sYSt1R
    • Conde Nast Traveller Best Restaurant: goo.gl/9amMTJ

     

    Masque,

    Mumbai

    Botanical Bistronomy

    Toast & Tonic
    Bangalore, India

    International Restaurant & Bar

    Changed people's perception of a Gin & Tonic by introducing Flavoured Tonic waters created using in-house shrubs into the beverage menu and redefining peoples choice of drinks.

    Razzberry Rhinoceros,Mumbai

    Restaurant-Bar-Bistro-Lounge-Deck

    Grey Goose House of Change

    Advocacy programme for Grey Goose India

    • An annual week long fun yet knowledge imparting bootcamp for bartenders
    • Conceptualised and executed the programme
    • Holistic training covering the multiple facets of the today's industry - glass making, food pairing, personal styling, Social media & photography
    • Masterclass by Naren Young, Dante New York

    Stella Draught Masters & Hoegaarden Mixology, India

    Masters of pouring & Beer cocktails

    • Created the concept and strategy
    • BarTrender team trained staff across India and 
      covered :
      • 7 markets
      • 50+ training sessions
      • 135+ POC's
      • 700+ trained staff

    Playground, JW Marriot

    Aerocity

    Taproom, bar & Speakeasy

    It Happened in New York, Mumbai

    Restaurant & Bar

    FLYP @ MTV, India

    The First MTV Bar serving Glocal Cocktails and Food

    • Conceptualized bar menu for the new outlets
    • Designed two bars within the Delhi unit.
    • The Fastest mass dispensing bar for busy club nights.
    • The Garden Bar with a Traveler's menu inspired from the ingredients from different countries brought together with Indian flavours and served with a wow. 

    Links

    Olive Bar & Kitchen, Bandra

    Mumbai

    Bar & Restaurant

    Birdie Num Num,

    Gurgaon

    Cocktail Bar & restaurant

    Park Hyatt

    Chennai, India

    The Flying Elephant Bar

    • Studied the market trends
    • Trained hotel staff on beverages.
    • Devised a menu to introduce the guests to the world of cocktails
    • Concepts executed: Tiki Cocktails, Speakeasy cocktail, Garden bar cocktails, Community cocktails.

    Fatty Bao

    Asian Gastro Bar

    • The Fatty Bao presents Root To Fruit! Where flowers, seeds, leaves, roots, stems and even pods are inspiration for this new set of cocktails.
    • Conceptualization and execution of new Cocktail Menu Across all Fatty Bao's branches.

    Stage Bar, Hyatt Regency

    Chandigarh

    Chandigarh's first lifestyle cocktail bar

    • Conceptualizing the beverage philosophy of the bar. 
    • Training the bar team on all aspects of bar operations.
    • Created the beverage menu to match the theme of the venue and market requirements.

    Marriott Resort

    Jaisalmer

    Inspired by the sand dunes

    • Conceptualised the beverage programme of the bar. 
    • Training the bar team on all aspects of bar operations.
    • Created the beverage menu to match the theme of each restaurant and bar in the hotel. 
  • Together at 12th

    Freestyle Restaurant & Bar

  • Brand work :

    Concept, Menu & Overall Execution

    • Grey Goose House of Change
    • Absolut Summer +1 program 
    • Bombay Sapphire  #stircreativity brand activities
    • Ab in Bev Pan India Trainings
    • Villa Grey Goose at Cannes for 3 years
    • Grey Goose Fly Beyond, Tel Aviv
    • Grey Goose Cocktail Lounge @ IIFA Awards for 3 years 
    • Grey Goose Style Du Jour
    • Dewar's Doers Club
    • Absolut Art Bar
    • Royal Enfield Himalayan Launch

    Work Experience

    Bacardi India Private Ltd. Gurgaon, India.


    Trade Ambassador Bacardi India
    November 2011 - 2015

    • Designing advocacy program for the Bacardi brands (BIO & BII).
    • Serviced all LHA & OOPS accounts under the umbrella of Advocacy.
    • Developed and executed Grey Goose specific promotional concepts like Barrel aged cocktails, Molecular mixology, Tea infusion etc.
    • Conduct brand specific training for bartenders and consumers all over India.
    • Conceptualization and execution of countries' most respected bartending competition, Bacardi Legacy Cocktail Competition.
    • Managed bar operations during various large scale events for Bacardi Brands ex. Bacardi NH7 weekender, Eristoff Invasion, Grey Goose IIFA Rocks etc.

     

    Stamford Plaza, Adelaide Australia

    Supervisor

    April 2010 - October 2011

     

    Cascades Cocktail Academy:

    • Conceptualized Cascades cocktail academy.
    • Cascades cocktail academy was launched in April, 2011 and was met with great response by the consumers and the media.

    http://www.glamadelaide.com.au/main/cascades-cocktail- academy-hits-

    adelaide/

    The Oberoi Hotels & Resorts, New Delhi India

    Beverage Consultant enrolled through Bacardi India

    January 2009 - May 2009

     

    • Crafted the beverage training module which has been incorporated by the F&B department as an official template to train new and existing bartenders of the Oberoi, New Delhi.
    • Created the cocktail menu for the hotel ensuring complete availability and visibility of the Bacardi brand portfolio.
    • Conducted brand promotions like Hollywood cocktail promotion and Mojito cocktail promotion.
    • Formalised beverage purchase contracts thereby ensuring Bacardi as the house pouring brand.

    The Taj Mahal Hotel, New Delhi India & Hyatt Regency, New Delhi

    Head Bartender and Bartender

    May 2006 - December 2008

     

    • Introduced and implemented the concept of MOLECULAR MIXOLOGY including foam cocktails, Molecular caviars and grill cocktails at Rick’s bar for the first time in India.
    • Responsible for intra-departmental beverage trainings at the Taj Mahal, New Delhi.
  • Accomplishments

    • BW BusinessWorld 40 UNDER 40 list of Achievers 2019
    • Awarded 'Ace Mixologist : Friends of the industry' Spiritz Awards 2016
    • Awarded ' Mixologist of the year ' by The India Nightlife Convention & Awards 2016" Mumbai
    • Awarded ' Bartender of the year ' by The Times Of India "Times Food & Nightlife Awards 2016" New Delhi,India
    • Finalist of Schweppes Gin and Tonic Competition, Australia 2011.
    • Awarded as first runner in Angostura cocktail competition & Suntory Cocktail cup 2011, South Australia.
    • Winner of the Annual Ricks Bartending Competition held in 2008, sponsored by Diageo India.
    • Awarded as the Most Stylish Bartender in Ciroc’s bartenders challenge.
    • Won CII bartending competition during International hospitality fair India.
    • First runner-up in Marie Brizard Dream Date mixology competition 2006-07.
    • Won Banarasi Das Chandiwala Shake & Win Competition, 2005 organized by Indian Wine Academy.
    • Winner of INTOXICATION – 2006 organized by IHM Chandigarh.
  • Social Feed

    Check out my latest posts on the gram!

  • Education

    Le Cordon Bleu
    Adelaide, South Australia

    July 2009 - January 2011

    Master of International Hospitality Management

    Subjects: Risk management, Strategic planning, Marketing, data analysis.

    IHM
    Chandigarh India

    May 2003 - May 2006

    Bachelors of Hotel Management
     

  • Connect Via

    Email:
    nitin@bartrender.co.in

    +919717014242

    BarTrender Website

     

    @mr.bartrender

    Facebook

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