After holding seasonal positions at the Carlton Hotel in St. Moritz and the Morosani Schweizerhof in Davos, I gained experience in various roles within the fine dining sector. I then took on the position of Demi-Chef de Bar at the Sheraton Grand Hotel in Munich and subsequently became manager of the day bar at the Park Hyatt in Zurich. After successfully earning my Sommelier Diploma in 2014, I worked for five years at the Höcklistein Winery in Rapperswil-Jona, where I also realized my long-held dream of owning my own bar and working independently. Since 2017, we have been available throughout Switzerland as a mobile bar and catering service for any type of event.
The 10 questions
1. Who would you like to serve a drink to?
, Otto Waalkes
2. What’s the first thing you do when you start work?
Flat white with organic Oatly
3. What do you love about your job?
I can fulfill my potential and share what I love and believe in.
4. What annoys you the most?
When my hair just won't cooperate all day.
5. What developments in the bar scene / drink trends can we expect?
More and more ideas and innovations in the area of non-alcoholic drinks (sparkling tea, etc.). A greater focus on sugar-free / “healthy” drinks.
6. A special experience or moment behind the bar was…
When Robbie Williams sat down at a table near me in the bar.
7. A world without social media would be…
A world with waaaay less screen time.
8. What was the most unique bar you’ve ever visited?
Nightjar London. A crazy bar with the most beautiful and unique drinks I’ve ever had. Highly talented Barkeeper, a cool bar menu, and great live music.
9. What do you treat yourself to every now and then?
A glass of good rum
10. Three words to describe yourself:
Attentive, warm-hearted, perfectionist
Signature Cocktail by Julia Lampe
Red Symphony
| 4.5 cl | Vodka (Humbel Organic Vodka) |
| 1.5 cl | Greek pomegranate liqueur from EVA Distillery |
| 1 cl | Lime juice from a fresh organic lime |
| 0.5 cl | Organic caramel syrup (made from agave) |
| 9 cl | Ocean Spray Cranberry Juice (No Sugar) |
| on top | Ocean Spray Cranberry-Tonka Espuma |
Garnish: A little zest from an organic orange, a little zest from a tonka bean, 5 dried organic cranberries
Ice: Ice cubes
Bar tools used: Jigger, bar spoon, cream siphon
Glass type: Highball
Preparation: Fillthe glass with ice cubes, add all ingredients except the espuma and cranberry juice to the glass, and stir well with the bar spoon. Top up with cranberry juice. Use a cream whipper to add the espuma to the drink. Grate the zest of an organic orange and a tonka bean over the top, then place 5 dried cranberries in the center of the espuma.
