' I felt like dressing down today, as I usually wear a suit for work. The short definition of my job is to make Chivas Regal whisky more accessible and give it personality. And for this, I need to know the markets. For instance, New York likes flamboyancy and Russia has fairly restricted ingredients. I'm here supporting the first ever Hong Kong Luxury Week [which was held earlier this month]. It's my first time in Hong Kong - I was here once before but in transit. As well as representing Chivas in public and showing what cocktails can be made with it, part of my time is spent getting bar staff familiar with the brand through tastings and discussions. I never get jet lag, as my day doesn't start or end at a set time. I travel a lot for my job. I often take bar staff or retailers to the Chivas distillery in Scotland. Chivas is the oldest blender of Scotch malt whiskys. If I am at home [in Notting Hill, west London], I typically get up between 9am and 10am. I'm usually awake until one or two in the morning [as] a lot of my work time is in the evening, with bartenders or at events. After I get up I check my e-mails - I get a lot from abroad, from bars asking questions about serving or cocktail mixes. In Hong Kong, Taiwan and the mainland, [whisky] is sometimes mixed with green tea and ginger ale, and that's absolutely fine. People should enjoy a drink however they want to. I add ingredients that bring out the characteristics of the drink, though I really only recommend this with the 12-year-old whisky. Flavours that you naturally find in the whisky are apple, pear, hazelnut, butterscotch, honey and herbs. Maybe the most outrageous cocktail I've devised is the Scarlet Mischief. It brings together apple, cucumber, beetroot and chilli. The cucumber accesses the fresh flavour in the whisky; chilli builds on its spice; and apple and beetroot always go well together. You just have to be careful not to spill this one. I muddle sugar with the ingredients then strain it. When people ask how I best prefer to drink it, I answer, 'Naked, with friends' - and leave the rest to their imagination. What's the most outrageous thing that's happened on this job? Hmmm, all I can say is it involved nudity. It's certainly a fun job. I knew after graduating in hospitality and specialising in food and beverages I didn't want to work in hotels. When I worked in some of London's most innovative cocktail bars - like Bank and Purple Bar at the Sanderson [hotel] - and the fine wine cellar at Terence Conran's [restaurant] Le Pont de la Tour, I knew the world of quality drinks was for me. If I'm in London, I try to have lunch two or three times a week with the movers and shakers of London's restaurant scene, to keep on top of what's going on. I try to do this with people from the bar and club scene too, but most of them are not awake in time for lunch. In the afternoons, I'm either preparing for events or getting to know markets in Britain or abroad - although I find out more about the overseas ones on promotional trips. I also deal with the many sponsorship applications we get and help to decide which ones we should follow up. We have been quite active with art exhibitions and creative events in recent times. We also get behind new sporting events - such as 'snow golf' in St Moritz [Switzerland] and in Chile. We're hoping to do this in Japan too. We've been holding a lot of poker events in Britain - the game is getting more popular. No one is allowed to gamble but we give prizes and get professional dealers to come in and teach. I have ended up making friends with other [drinks] brand ambassadors. In fact, I now share a flat with the ambassador for the [direct] competition. When this possibility cropped up, I spoke to the management at Chivas to see if they would have any problem with it. They said we're all adults and it would be fine. It's not like I leave brand-strategy notes lying around - anyway, it's all up here [points to the top of his head]. I try to be as down-to-earth as possible. When I'm mentoring at a bar, taking bar staff through a tasting of our whiskies, I like to play up some of the competition too. I think it's important to be up front and clear on what the other drinks are like. And, at the end of a session, I always say, 'Please pick up your favourite glass, even if it's not ours.' I find by being as approachable as I can, I am able to win the bartenders onto my side. In Hong Kong, bars in hotels and elsewhere really know what they're doing. Some developing markets need a lot more attention to the way the drink is served and how they advertise. Russia is one market I am advising a lot. In the evenings, I'm usually either hitting bars with our sales teams or attending events. Being in bars reminds me of work, especially when I'm in London - I would have to travel quite far out to find somewhere no one knew me. Sometimes you just want a quiet drink. At home I have my own bar, cinema and pool table, so I can invite friends around and chill out. My ultimate way to unwind is to cook. I always pick up ideas on my travels and find cooking for friends very therapeutic. I never cook for myself, as I like to use all the pots and pans and that means only one thing: more washing-up for me. I have friends from lots of cultures, ages and professions: from hedonists and hardcore playboys to secure family types. The job involves bar, restaurant and club visits during the evening, sometimes six nights a week, entertaining customers and consumers. Personal relationships cannot be maintained as the job requires you to be non-committal in order to maintain a balanced attitude towards other people's tastes and preferences for life. Until such time as your personal life requires you to change because you've become involved in dependent relationships, this job provides intense and exciting opportunities that would not otherwise be available. It's difficult to say what my next job might be, except I [want to] continually develop my personality through memories and my passions - food, drink, travelling and meeting people. I am extremely fortunate to have found a job that allows me to indulge in all of these. Some people would say it's hard to define what I do as a job. I am developing an image and lifestyle that somehow needs to be adapted for all cultures and demographics. '