World Bartender Day: Q&A With Silviu Stan, The New York Bar, London

London’s cocktail scene is one of the most dynamic in the world, where creativity and craftsmanship combine to offer unforgettable drinking experiences. At the forefront of this ever-evolving landscape is Silviu Stan, Bar Manager of The New York Bar and Head of Bars at The Rubens at the Palace. With a passion for innovation, a keen eye for emerging trends, and a dedication to hospitality, Silviu has shaped the bar into a destination for cocktail lovers. In celebration of World Bartender Day, we sat down with Silviu to discuss the rewards and challenges of running a bar, his approach to keeping the drinks menu fresh and exciting, and what it takes to create a truly memorable experience for guests. What is the most rewarding and challenging aspect of managing a bar? Seeing people connect over a well-crafted drink brings me a lot of personal pride. There's something special about watching guests enjoy the atmosphere, engage with the team, and create lasting memories. The biggest challenge, however, is keeping everyone happy all the time. People have different tastes, expectations, and moods, so ensuring we cater to every guest’s experience is an ongoing challenge. That said, I always encourage my team to give their very best and deliver exceptional service. A New York Bar cocktail inspired by the musical Wicked With so many new cocktail trends emerging each year, how do you decide which ones to bring to your bar and which to pass on? Staying ahead of the competition is key. London has an incredible concentration of talent, and to stand out, you have to constantly evolve. I carefully analyse trends to ensure we bring in ideas that align with our bar’s identity while keeping our offerings fresh and exciting. Personally, I draw a lot of inspiration from Asia, particularly Japan. I had the pleasure of trying some incredible cocktails there, made with the simplest ingredients but executed with absolute precision - sometimes even with the best ice on the planet! That kind of meticulous craftsmanship influences the way I approach cocktail development. How do you stay updated on the latest industry trends? Surprisingly, some of the best insights come from social gatherings with fellow bar managers and industry experts. Conversations with other professionals give me a real sense of what’s new and what’s gaining traction. In addition, I make it a point to attend London’s top bar events every year. These gatherings showcase emerging trends, innovative techniques, and new products that help shape the industry’s future. Silviu Stan behind the bar in The New York Bar What role does customer feedback play in shaping your drinks menu? Ignoring customer feedback is one of the biggest mistakes any reputable bar can make. We take guest opinions seriously because, ultimately, they are the ones we craft these experiences for. That said, my role as Director of Bars isn’t just to respond to demand but also to introduce fresh concepts. It’s about striking a balance - giving people what they love while also surprising them with something new and exciting. What is your philosophy when it comes to creating a memorable experience for customers? We’re not just serving drinks - we’re creating moments, igniting emotions, and offering an escape. A great cocktail is more than just a mix of ingredients; it’s a sensory journey. Our aim is to transport guests into a world of fascinating flavours and impeccable service, leaving them with memories that last long after the final sip. Can you share a standout moment that has stayed with you? One guest once said to me on their way out: "Thank you for opening my eyes and making me realise that sipping a good cocktail can take me to a different world." That moment truly resonated with me. It reminded me why I do what I do. A drink can be so much more than a drink - it can be an experience, a spark of inspiration, or even the start of an unforgettable journey.

World Bartender Day: Q&A with Silviu Stan

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