Raised in Milano, Gabriele Manfredi started his career at the age of 14 during hospitality school making coffees and teas in a small coffee place.
Once He finished his studies He started to work in hoteliers in some of the most luxury Five stars hotels in Milano.
Later He decided to move to London to develop further his career, and employed as a commies de rang at Landau Restaurant at the Langham Hotel, where, after several months, he joined the award winning Artesian Bar that marked his path falling in love with the bartending world.
His next venture will be the celebrated Nightjar, where he played an important role into the success of the bar for 4 years, till He joined the second opening of the same company Oriole, where you can find Gabriele as a Head Bartender and one of the creative brains behind it.
He left his position as head bartender in Oriole after 3 years; He is now consulting several place in Asia with his business partner and colleague Luca Cinalli.
Together they founded Hospitality Gourmet, a bar consultant company.
He is also working as European brand ambassador for VII Hills Italian dry gin.
– When and how did you approach bartending for the very first time?Well, I m coming from hospitality school so I grow up between coffe and cappuccinos:)
But maybe the really approach with bartending was at the Artesian bar, at the Langham Hotel in 2009.
I decide to move to London and improve my English; so the initial plan was to stay here just 6 months and then go back to my ex girlfriend….
– What means London for you?
Good question. London for me means a bit of everything: London is the place I call HOME.
To me still incredible how the relationships with people can go strong here. And apart of that I love her in all her madness end stress. Every time I’m in London I try to avoid tube and buses and I do love walk through the city specially during the night when it looks empty!
– What are the new trends in mixology?
Now seems everyone talking about fermentation and low abv drinks.
I’m seeing also lots of brand start to sell pre-batched cocktails.
With Luca we are trying to go for a view of mixing drink based on the concept of sim-plex a balance between simplicity and complexity.
– You have been worked in ones of the best bar in the world! What do you feel to recommend to young bartenders?
To travel and never stop to fight for what you believe. To never compromise the true soul of hospitality. To think with your brain and do not build your career in relationships with how many followers on Instagram someone has. To stay humble and do not go for short cut because time will be always our best friend.
– You just joined the VII HILLS team; please tell us about the project!
Yes! We start this collaboration from January. I’m personally very exited about this. Is a pleasure for me to represent a young Italian brand full of energy. I’m happy because I have lots of freedom and trust from the founders (Filippo and Danilo).
An important role on my decision was also the chance to work with Federico leone, with him was true love since the first time we meet! He is a true host behind the bar end his “semplicità” is what I like most.
We do have 2/3 very interesting project ahead and cant really wait to announce that:)
– Future plans?
..uuu.. 2019 started very busy… with Luca we finally seattle our company: HOSPITALITY GOURMET which is already running with our consultancy program.
We also going to open our own bar, this year, but I really can’t tell you more now😜.
It looks like it will be another year here and there;) but really can’t complain for that!