Only 23, Richard Bate has already been nominated twice for bartender of the year in his native Australia. His fascination with flavours began when he was working in kitchens while still at high school. When he started working in bars, he watched how unexpected flavours went into cocktails. His commitment to making his own ingredients and his dedication to the craft appealed to Woolly Pig Concepts (Madam Sixty Ate, Sal Curioso), and after several Skype conversations he moved to Hong Kong two months ago as the group's beverage manager.
I had worked in pubs around Australia since leaving high school. Two years ago I began working for Tim Wastell, who has won awards for bartending and bar managing. It was then I began to understand how much more I had to learn, especially at the cocktail level, and that it was something you can do as a career. I knew I wanted to work in a cocktail bar/restaurant setting as opposed to nightclubs and pubs that are pumping out drinks. Basically, I like talking to people about booze and introducing them to new drinks and experiences.
Almost daily I am asked, "What's your signature cocktail?" I don't like this [question] as it limits you to one drink. I have a signature style: all the cocktails I create are signatures. I didn't create 15 cocktails for Sal Curioso, for example, for people to only drink one.