Stories

Domenico Di Bucchianico

5 March 2020

My Story

Ded’y’cated

Nationality: Italian
Occupation: Online Entrepreneur, Content Creator
Workplace: London UK
Favorite Cocktail: Singapore Sling
Favorite Spirit: Tequila

What inspired you to become a bartender:

I found inspiration while attending hospitality school, initially drawn to learning cooking and aspiring to become a chef. However, my interests quickly expanded to encompass a passion for beverages, refined service, and exquisite hospitality. From the outset, I was captivated by the world of spirits and sought to deepen my understanding.

Tell me about your bartending journey and how you got to where you are now:

The journey began over 15 years ago, when I started from humble beginnings in small cafes and gradually progressed to more prestigious establishments. At the age of 17, I attained my first experience in a 5-star environment. In 2015, I ventured to the UK where I embarked on an exhilarating project at Cahoots, marking the beginning of one of the most memorable internships in the London bartending scene.

What stamp would you like to leave on the industry:

I aim to carve out a distinct niche in the world of bartending by pushing the boundaries of sophistication in alcohol-free cocktails, striving to be recognized as the first to achieve the highest level of refinement and innovation in this field.

Can you explain your personal process for creating a cocktail:

The essence of crafting a cocktail lies in its ability to evoke a particular emotion. As I mold the composition of each drink, I envision the reaction it may elicit from the guest before me. I particularly value the preferences of younger patrons, endeavoring to concoct beverages that not only offer distinct flavors but also provide potential health benefits. My passion lies in creating uniquely flavorful drinks that cater to both the palate and well-being of my guests.

What is the most important part of what you do and what does it mean to you:

My goal is to change the perspective one has while approaching the cocktail bar. To change behaviours and the negative connection people have with cocktails. If I can deliver a drink that features vitamins instead of alcohol, that will really make me feel like I’ve accomplished my goal.

What do you think will be the future of the F&B industry:

Practicing mindful drinking and mindful eating will pave the way for mindful service. While this shift may require time, we are on the brink of a significant revolution.

Anything that would you like to add?

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Most bizarre client request:

Room temperature Negroni with no ice.