My parents were not in favor of this either; they rather urged me to take up a profession that promised financial security. Nevertheless, I never gave up my passion for singing and was relatively successful in some competitions, but I encountered many obstacles in my home country.
Today, I live out my passion behind the bar - because that's where I'm still in the spotlight and deliver a performance every day, albeit in a different way. I followed my parents' advice and completed a five-year apprenticeship in the hospitality industry. Although I loathed working in the kitchen, I found fulfillment in service because I loved performing in front of people.
The Barkeeper of today should focus more on dialog with the guest.
Martin Hudak
After graduating, I started working in a small café in 2010. In the five years I spent there, I did everything from making coffee to cocktails. Despite the simplicity of the cocktails back then, I quickly discovered my passion for coffee and cocktails - and for combining them.
Through my ambition and hard work, I managed to move to London five years later and join one of the best bar teams in the world at The Savoy. I skipped many levels and started directly as a senior bartender. I was very lucky to work with Erik Lorincz, we were even roommates at the time. After many years of intensive work, I finally achieved the title of World Coffee in Good Spirit Champion in Budapest (2017).
This article appeared in
issue 2-2024
BAR NEWS magazine as single issue
With this title, I traveled to more than 50 countries and trained around 3,000 passionate coffee and cocktail lovers over the course of a year. In 2017/2018, I moved to Sydney to open my own bar, Maybe Sammy, in 2019. I felt that the comfort of Europe could get in the way of my progress, so I wanted to start from scratch to do my own thing.
Maybe Sammy
We opened Maybe Sammy in January 2019 and it has been thriving ever since. The design of the bar is reminiscent of a glamorous bar from the 1950s - classic elegance with a touch of extravagance. The signature cocktail menu includes classic cocktails with a theatrical flair, coffee-based cocktails, mini martinis and a selection of cocktails made with vintage and limited edition spirits.
The bold lighting highlights the pink and green velvet on the walls; smoked mirrors, brass fittings and marble tiles draw the eye, while trees and pink tropical wallpaper remind you that you're here to have fun.
The Future
It's difficult to make an all-encompassing statement. I would like to see less focus on the drink itself and more on the guest experience: how the host treats you. Today's Barkeeper are obsessed with the drinks and focus too much on the cocktail itself, when really the focus should be on the dialog. People go to bars for the entertainment and the experience, not the drinks. If you only go there for the drinks, you're an alcoholic.
Martin Hudak in person
Born: 1990
Special ability: Unlimited energy - like the Duracell bunny. My number one rule is: "Don't do drugs".
Spare time: I'm a book nerd and I collect or sell antiques.
Barkeeper Since: 2008
Biggest mistake: I never fail. Every mistake is an opportunity to learn. You learn and then you win. It's always an opportunity.
Most important career move: Leaving the best bar in the world to open another one.
Favorite cocktail: Espresso Martini. The first cocktail that perfectly combines coffee and alcohol.
Favorite bar : Rosella's on the Gold Coast feels like home, like a nonna's house in Italy. Everything is local, nothing pretentious, just the real thing.
Sydney in three words: freedom, opportunity, wellbeing
