Where are you currently working?

Fenchurch Restaurant at Sky Garden.

Tell us something about the industry we might not know!

That the hospitality industry is the most important one out there! Our guests are spending their free time drinking and dining in our bar and restaurant, so it’s our responsibility to ensure they’ve had the best possible time and want to keep returning. Hospitality is not just a job, it’s a way of life! You’ve got to keep adapting your approach and stay curious to give the best possible customer service and ensure your guests leave your bar or restaurant with special memories.

What is your favourite cocktail?

My answer changes depending on the day, the time, the weather, my mood…right now, I’d drink a Corpse Reviver No. 2 with gin, dry vermouth, orange liqueur, lemon and absinthe – well shaken. But 2019 is the ‘Negroni Centenary’ year, so my number one favourite currently would have to be the Negroni. It’s a classic.

Ever had a bad-ass/rock n roll bartending moment?

I did a 70th birthday party in Palma de Majorca, perhaps it doesn’t sound that bad-ass but I’ve never seen guests more in the mood to party! I was shaking cocktails to the rhythm of the Bee Gees tracks and Disco Inferno until the early hours!

Where will be find you on your nights off?

I love going to the cinema or to lesser-known cocktail bars that are new to the London bar scene such as Tayēr + Elementary or Kwant to find inspiration for new cocktails or learn different ways to entertain guests. Both Alex Katrena from Tayēr + Elementary and Erik Lorincz from Kwant are role models and incredibly important figures in the bar world. You can learn a lot by discovering new techniques and London is an ideal place for a bartender to do so.

If you weren’t tending bar, what would you be doing?

I’ve worked as a bartender since I was 13 years old so it’s hard to imagine doing anything else! However, my other big passion is music. I used to play the drums for many years and I still practise when I can so perhaps I’d be in a band. There’s not really much different to being on the stage or being behind a bar – I like being able to perform!

What is your desert island bottle?

If I had enough water I would without a doubt bring a bottle of Italicus Rosolio di Bergamotto – what a product! I use it a lot at Fenchurch as you can drink it with Champagne, beer, coffee…anything, so I’d find a way to make a delicious cocktail wherever I ended up on my desert island.

What is your hangover cure?

I’m Italian, so the only cure for my hangovers is a big cup of strong black coffee followed by spaghetti carbonara. It’s essentially an Italian version of a full English breakfast with egg and lots of bacon.