Stories
Mattia Iacopini
My Story
From Italy to Manchester
- Nationality: Italian
- Occupation: Bar Manager
- Workplace: Hotel Indigo, Manchester
- Favorite Cocktail: Negroni
- Favorite Spirit: Rum
What inspired you to become a bartender:
What inspired me were the herbs from my garden and subsequently the Bartender Academy I did in London.
Tell me about your bartending journey and how you got to where you are now:
My journey began as a runner in London, then I was promoted to Bartender and worked with a much older and experienced bartender. He transmitted the passion for cocktails to me. I went to a European bartending school in London and after that I moved to the Fortnum and Mason in central London. After having the honour to serve members from the Royal Family I had the fantastic opportunity to move to the Ritz Hotel which is a luxury hotel in green park. Here I learned customer service for VIPs and most of the classic cocktail recipes. After a year or so I wanted to try the real busy cocktail bar vibes and therefore I went to work for Mr Fogg’s residence, which is an award winning cocktail bar in central London. Unfortunately I could not stay very long as I surprisingly had received an offer from a starred restaurant in Sydney. I moved to Australia with my Miss for a year and I had the fantastic chance to work for Black Bar and Grill, at the Star. I was working as Head Bartender and dealt with very luxurious libations. I came back to the UK when my visa expired but instead of London I needed a quieter place, so I decided to live in Manchester and be part of a new opening project of hotel Indigo. I have been promoted to Bar Manager after six month and since then I enjoy reaching business targets with my team.
What stamp would you like to leave on the industry:
Definitely the creativity, which comes with love and passion for the job.
Can you explain your personal process for creating a cocktail:
Understand the occasion and client target, match the ingredients with the history motive behind the drink; decide the style of your drink. Then balance up the sweet and sour, the spice; bitter, fruity etc. Finally choose the right glassware and come up with a very original name.
What is the most important part of what you do and what does it mean to you:
Definitely selling the place to my guest in order for them to return and be memorable. It gives a sense of proudness. On the same level of importance,I would put leadership. You cannot do your best if the team does not fully support you.
What do you think will be the future of the F&B industry:
After Covid19 the only places able to make some money will be the ones who can guarantee safety for their guests. The F&B industry will undoubtedly keep growing therefore there will be a constant competition between venues. Customer service is key, knowledge, passion and creativity will win overall. A good simple bar won’t be enough anymore as people are used to higher and higher standards.
Anything that would you like to add?
Hospitality should not be considered as a low skill environment, especially for certain places. Unfortunately in many European countries it isn’t well paid and so the most valuable people will upgrade their jobs for something better where perhaps they can have less stress, more money, better routine, lifestyle and gratification.
Most bizarre client request:
Champagne with not much bubbles!