Managing Director Le Moderne, Bulle

10 Questions for Pier Remo Mascaro

Growing up in Münster (D), the trained restoration specialist gained his first bar experience alongside his business studies.
Pier Remo Mascaro is moving to Le Moderne in Bulle as General Manager in autumn 2016.

Before graduating, he answers the call to Switzerland and starts at the Hotel Ermitage, Gstaad in 2011. He enjoys helping out in the hotel's "One Million Stars" bar. Before becoming bar manager there, he learns the knowledge and craft he needs for the job in Munich. In 2015, he takes a break of several months. In Toronto, he attends a language school, plays sports and travels the country. He returns to the Ermitage and in autumn 2016 moves to Le Moderne in Bulle as general manager.

The 10 questions

1. Who would you like to serve a drink to?
Eros Ramazotti. If I had a daughter, I would name her after his song "Aurora".

2. The first thing you do when you start work?
Check reservations and mis-en-place.

3. What do you love about your job?
The recognition of the guests.

What annoys you the most?
When there is a lot to do at the bar and guests ask me banal questions all the time. "What kind of bottle is that?", "How much of that did you put in there now?".

5. A world without social media would be...
When I go out, I have the principle: the smartphone stays in my pocket. Without social media, the atmosphere would be much better. On the other hand, they offer exciting marketing opportunities for the bar.

6. What was your craziest trip?
Camping in a rain and snow storm in Quebec. It was the end of May, but very, very cold.

7. the most unusual cocktail you have ever mixed.
For my last competition cocktail, I used two types of pepper from Nepal and Tasmania. The pepper gave the drink an exciting aroma and a pink hue.

8. the luxury you last indulged in.
One night at the 5-star Hotel Ermitage. I'll gladly go back.

9. your three most important qualities.
Honesty, transparency and understanding for other people.

10. 100 francs and only 24 h left...
I would use it to buy cards and stamps and write a card to all the people I like and tell them that they mean a lot to me.

Pier Remo's Mix Tip

Munich Connection

4,5 clBourbon
3,5 clOcean Spray Cranberry Juice
1,5 clAntica Formula
1,5 clCherry Brandy
1,5 clChai syrup

Preparation: Shake all ingredients and serve on crushed ice in a highball glass.
Decoration: Orange zest, cocktail cherry

About Pier Remo Mascaro

Age: 32 years
Favourite drink: Champagne
Favourite bar: Alpina in Gstaad
Favourite song: Dancing on my own by Scott Calum
Leisure/hobbies: Karate, boxing, jogging

This article appeared in
Issue 1-2020

BAR NEWS magazine as single issue

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