Describe your venue in one sentence?
A Rockin’ & Rollin’, no nonsense, rum forward, high volume Tiki cocktail bar that’s here to stay.
How did you come to work in the bar industry?
I got into the business as a chef cooking my way up from kitchen to kitchen, but always looking at and admiring the work bartenders do... how they move behind a bar whilst entertaining guests. When Hugo Schneider (Vavoom’s founder) gave me the opportunity to get some shifts in the Vavoom! I ran with it and never looked back.
What’s your venue’s most popular cocktail? Why do you think that is?