The Barkeeper of the Year award comes at just the right time for Alessandro Cogoni. On the one hand for the Jo. Bar de quartier, where he recently became a partner, but also on a personal level: "Next year will mark 20 years since I started working at the bar. This award is like my anniversary present," says the experienced barman. "It's one of the best moments of my career," he explains proudly.
Born in Italy, he found his first job as a barback in a club when he was fifteen. He only wanted to earn enough pocket money to pay for the gas for his motorcycle. While studying political science, Alessandro continued to wait tables in various bars on the Sardinian island. But it wasn't until 2011 that he really decided to pursue a career as a Barkeeper . But then for real. He went to London. "It was the Golden Age", as he says. "Simone Caporale, Agostino Perrone, Erik Lorincz," the Barkeeper bartender reminisces.
"That was the moment I started wearing suspenders and growing a moustache," he smiles. An exciting time awaited the young Alessandro Cogoni in the London metropolis. Sofitel St. James, Ritz, Marriott. He then moved to New York: "It was a completely different drinking culture. You could almost say it was the complete opposite of London. In London, meticulous attention was paid to every last detail. But in New York ... it just had to taste good," he explains. For him, it was just right. The mixture of both helped him to find his own individual style. Both when creating cocktails and as a host.
Freiburg, last stop?
The father of two has now been in Freiburg with his family for three years: "It wasn't easy at the beginning, as I didn't speak any French at all. But now it's working out quite well and the little ones are like established Freiburg residents," he smiles. In his restaurant Jo. Bar de quartier, Cogoni has found a place where he can put all his passion into. Even though the drinking habits in Fribourg cannot be compared with those in cosmopolitan cities like London and New York.
Alessandro has made it his mission to change this over time: "I have gradually gained the trust of the guests. I started with the well-known classics, serving them in their best version. Then I started offering small variations with ingredients that the guests already knew and liked, such as Aperol or vodka. As the guests were delighted every time, they now trust me and are willing to try something a little more daring," he explains. There is a whole science behind his approach.
This article appeared in
issue 5-2024
BAR NEWS magazine as single issue
For two years now, the Barkeeper bartender has been working with neurogastronomy and putting his knowledge into practice at Jo. Bar de quartier. It is a science that investigates how the human brain processes taste and food perception. It combines sensory impressions such as taste, smell and texture with influences such as memories and emotions to enhance the dining experience. "I easily go into rabbit holes," he says, meaning that he likes to delve deep into interesting topics.
For example, his recently discovered new passion: baking pizza: "I got myself a real pizza oven straight away and let the dough ferment for 24 hours ...", Alessandro explains. "I live and breathe bartending," admits the Italian. Despite his extensive expertise, his professional success and his sophistication (or perhaps precisely because of it), the 34-year-old has no illusions: "I didn't think I would win.
The bar scene is small and there are always people who will be better than you," he says modestly. In addition to this milestone in his career, he is particularly proud of the successes of his former "protégés": "It means a lot to me to see how far they have come in their careers - and that I was able to play a part in shaping their path," says Cogoni, touched.
