Jimmy, founder of Raw+Atelier in Ho Chi Minh City, has come a long way from the flashy flair bartending days. These days, he’s all about working flair – functional movements and techniques that make service smoother while adding energy and theater to the guest experience. For Jimmy, every guest that comes into his bar has to feel that they're getting their money's worth.

Taln of Bar Us and Messenger Service in Bangkok recalls the moment she realized that the value of a cocktail isn't just about what's in the glass – it's also about the vibe and design of the space it's consumed in. She explains how their first bar complaint at a hostel they ran became the catalyst for their first award-winning bar: Messenger Service. Taking what they've learned, they then opened Bar Us. With a background in product design – she and partner Aum, who's also a d

After 15 years in the industry, Rohan Matmary has worn many hats, with one of them being the co-founder of KL Cocktail Week, helping shape and grow Malaysia’s cocktail culture. For the India-born bar professional, great drinks are only part of the equation. He's equally passionate about educating consumers on cocktail appreciation: what to drink, when to drink it, and where certain cocktails shine best. Because sometimes, enjoying a cocktail as it was intended can completely

Steve Schneider, founder of Employees Only Singapore (and a partner of Sip&Guzzle in NYC), unpacks the evolution of a bartending career, explaining why you don't often see lifelong bartenders behind the stick. Many don't leave the industry; they simply evolve into new roles, becoming bar owners, brand ambassadors, or taking on other positions within the drinks world. His own journey is proof. What began behind the bar in New York's Employees Only eventually took him halfway a