Stories

Gianluca Morati

13 January 2021

My Story

Work for Passion

Nationality: Italian
Occupation: Bartender
Workplace: Palazzo San Giovanni, Italy)
Favorite Cocktail: Old Fashioned
Favorite Spirit: Bourbon Whisky

What inspired you to become a bartender:

After graduating from High School I chose to throw myself into the world of hospitality while waiting to attend University. I started at Hotel La Pineta (Acciaroli, Italy) thanks to the General Manager, Raffaella Maiorino, who launched me into this world and taught me everything. I took the Barback job alongside the Bar Manager at the time, Giuseppe Pepe. Seeing him do flair, cocktails, and entertaining people officially made me fall in love with this job!

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

Continuing the experience in Hotel La Pineta, I left my studies after a year of University and officially began my career as a Bartender with the first basic course at AIBES and after four years, I became the Head Bartender of both the Hotel Bar and the Beach Club. I then decided to change jobs and went to work at a Hotel in Cesenatico but it didn’t go well, and on the return trip I received a call from the Vittorio Hotel in Ischia. After the summer season, I used the spare moments to study and attend courses. I went to Rome to attend Master Evento with the best Flair Bartenders in Italy and it is thanks to them that I understood the importance of traveling for this job, thus continuing to evolve. Immediately afterwards, I organized Food & Beverage catering for a big chain establishment in Munich, and in the meantime I had to decide what to do in the season that was coming. I had the opportunity to work at Pane & Champagne in Capri where I met many famous people, from football players of Naples to Travis Scott. The large number of foreigners made me realize that I had to improve my language skills so after a preparation course in Bologna at the Drink Factory, I left for London. After a month of trials and difficulties I worked for The Swan, a beautiful three-storey restaurant on the Thames and with an adjoining theater. It was a dream for me that sadly ended due to Covid, so I had to return to my country and now I work at Palazzo San Giovanni in Cava dei Tirreni.

What stamp would you like to leave on the industry:

Working for passion is the only way you can give your best! I dream of opening a place similar to the clubs that there are in London, created in the structure in various environments where guests can choose whether to sit in a party or in a quiet environment!

Can you explain your personal process for creating a cocktail:

When I create a cocktail I try to make sense of every single ingredient, giving it a story and a logical process. Taste is also important, so balance the doses by tasting without ever trusting too much in the measurements.

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

I think we bartenders are very undervalued. Being patient and clear-headed is essential, ours is both a physical and mental job where we compare ourselves with both guests and colleagues.

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

I have always thought that this sector is immortal for business but we are nowadays experiencing a paradoxical situation with Covid, and I hope we will get out of it as soon as possible to start again in the best possible way.

Anything that would you like to add?

Never be told what to do when you grow up! Look for your own path because your life is yours and does not belong to others.
Nobody believed in me, yet I have achieved my goals and know that the best is yet to come!

Most bizarre client request:

RedBull & Strawberry Vodka.