How did your career begin? 'I grew up in a southern Italian town called Pignola. By the time I was 10, I was spending more time in my mother's kitchen than doing homework. That's when I fell in love with blending things. My education then was about how flavours combine. I'd experiment with Coca-Cola and pasta, all sorts of crazy stuff. By 14, I was working as a barback [bar assistant] trying to get in front of the bar at the local drinking holes. Then, at 17, I made my first big leap - to New York City, working uptown, downtown, underground, at clubs and bars while studying hotel management. I haven't looked back since. I've worked in London, India, the Maldives, Malaysia. I just wrapped up a consultancy project in Doha before coming to Hong Kong to work with Umberto Bombana at Otto e Mezzo.'
How did you make a name for yourself? 'International bartending competitions are a great way to test yourself and let people know how serious you are as a mixologist. I won the World Barman Championship, in Singapore, in 2000, the European Championship, in 2002, and Bond Barman, in 2004. But my happiest accolade was when in India I became known as the 'martini guru'. I haven't been in one place long enough to compete seriously in six or seven years - since I started my consultancy - but I would love to do it again soon. I miss it.'
How intense are the competitions? 'Imagine everything that happens on a busy night at a high-end club distilled into one single moment - in front of 10 judges. From the moment you hear 'go' to the moment you hand your cocktail over for tasting, every detail - from how you chose the flavours, the story and romance behind the name you give it, the way you are dressed, the way you move around the bar, the way you engage people and react to a change in the order, down to the way the ice sounds in the shaker - it's crystallised and scored. It brings out the best in me.'
What style of mixology are you bringing to Hong Kong? 'My mission is to show off the classic martinis - gin, vodka, the Martinez and others. I think we've strayed pretty far with the fruity diffusions. I see a strong wine and single malt culture in Hong Kong and the gents and beautiful ladies here are picture perfect but for a perfect martini in their hand. A classic martini needs no masking or distraction. I have a few secrets up my sleeve to achieve this. One is that the glass should be frozen before use, not chilled with ice cubes in front of the customer.'
What makes a good bartender? 'In Italy, when we head to the bar, we say we are going to confession. So the barman is the priest who will hear your stories, make no judgments and send you home relieved. And somewhere in that process, there are a few well-made martinis.'