![]() It helped me to focus less on the drinks and more on the experience and hospitality. After the Connaught I had an offer to work in New York City on Park Avenue, which was my first managing experience. I stayed five years at the Connaught, and that place and especially the team will always be deep in my heart. That’s what is magical about London, if you want to do something, you can. So I went to drop my resume there and Ago looked at me and said: “Andrea, take your coat off and jump behind the bar”…and that was it. I used to watch a lot of videos from there and my dream was to work next to Ago Perrone one day, as for our generation he is the number one Italian bartender. On my list of best bars in London, the Connaught was at the top. ![]() I started my career in London in 2011, after I gave up being a graphic designer in Italy. My parents both worked in hospitality, near the french border in Liguria and my father is still shaking drinks and making clear ice at his bar. ![]() ![]() My name is Andrea Benvegna, I’m Italian and my role here at the Mandrake is assistant bar manager. He makes two cocktails for us, one with Fino Sherry and a blend of Vermouth and the second with Vodka and a Clarified Geneper Milk. Andrea Benvegna is the assistant bar manager of Waeska Bar at the Mandrake Hotel, in London. ![]()
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