• 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 has 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, an academy & events and beverage content

    For more information, visit the website
  • projects

    As a Consultant Mixologist :

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    Bhawan, Gurgaon

    Re-imagined Indian Food & Cocktails

    • Conceptualised the Beverages of the outlet to match the fun young regional Indian theme of the restaurant
    • Trained the staff on beverage service
    • Placement of bar staff
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    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
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    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.
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    Taro, Udaipur

    Terrace Lounge Bar at The Parallel

    • Conceptualised and executed the bar programme
    • Holistic training for all staff members
    • Training the bar team on all aspects of bar operations.
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    Bharat Bhavan, Pune

    Casual Indian Restaurant & Bar

    • Conceptualised the beverage programme of the bar. 
    • Training the bar team on all aspects of bar operations.
    • Created the beverage menu to match the philosophy
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    Together at 12th, Gurgaon

    Freestyle Restaurant, Bar & Terrace at Le Meridien Gurgaon

    • Co-owner / Director
    • Key role in the formulation, construction, training of staff, overall daily operations of the restaurant. 
    • Closed permanently due to the global pandemic
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    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. 

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


    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. 
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    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


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    Botanical Bistronomy

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    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.

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    Razzberry Rhinoceros,Mumbai


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    Playground, JW Marriot


    Taproom, bar & Speakeasy

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    It Happened in New York, Mumbai

    Restaurant & Bar

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    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. 


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    Olive Bar & Kitchen, Bandra


    Bar & Restaurant

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    Birdie Num Num,


    Cocktail Bar & restaurant

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    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.
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    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.
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    Marriott Resort


    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. 
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    Stage Bar, Hyatt Regency


    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.
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    Stella Draught Masters & Hoegaarden Mixology, India

    Advocacy & Trainings

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

    A bartending institute dedicated to empower passionate youth with the knowledge, skills and support required ensuring a bright future for the beverage culture & industry in India


    Visit the page to know more

  • Brand work :

    Concept, Menu & Overall Execution

    • Grey Goose House of Change
    • Bombay Sapphire  #stircreativity brand activities
    • Absolut Summer +1 program 
    • Jade Forest Tonic & mixers 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
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    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.


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    Stamford Plaza, Adelaide Australia


    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-


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    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.
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    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

    • TEDx SIBM speaker 2022 : Deconstructing Your Drink
    • 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

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    Le Cordon Bleu
    Adelaide, South Australia

    July 2009 - January 2011

    Master of International Hospitality Management

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

    Chandigarh India

    May 2003 - May 2006

    Bachelors of Hotel Management

  • Connect Via

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    BarTrender Website


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    Mr. BarTrender


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