THE JURY



SALVATORE CALABRESE


ITALY - UNITED KINGDOM

Salvatore Calabrese, The Maestro, has been making drinks for more than 40 years. From humble beginnings on the Amalfi Coast in Italy, where he made his first cocktail aged just 12, to a succession of top hotel bars, private members clubs and exclusive cocktail bars around the world.

READ MORE

NICK BRIL


BELGIUM

At the age of fourteen Nick Bril started as a dishwasher in a restaurant. After a year he got the chance to help out in the kitchen, where he eventually got an incredible enthusiasm for gastronomy. At the age of nineteen Nick started working for three-star chef Sergio Herman in Oud Sluis and almost immediately became infected by the 'rock' n 'roll virus.

READ MORE



ALEX KRATENA


UNITED KINGDOM

Formerly Head Bartender of Artesian, London, Alex led the bar and its team to unrivalled international access with multiple awards, including being named 'World's Best Bar' for four consecutive years at the World's 50 Best Bars Awards from 2012 until their departure in 2015.

READ MORE

LUCA PICCHI


ITALY

In 1997, Luca Picchi opened his own cocktail bar and restaurant, before becoming head bartender at Caffè Rivoire in Florence, where he worked for 20 years. Here, Luca started showing increasing interest in the origin and history of the Negroni, writing his first book in 2008, documenting the life of Count Camillo Negroni titled 'Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni' (On the Trail of the Count, The True Story of the Negroni Cocktail).

READ MORE



MAURO MAHJOUB


GERMANY

This year Mauro Mahjoub celebrates his 30 years behind the bar and almost 1 Million Negroni done. 1988 He starts to work in several bars and bar hotels along the Adriatic coast and then moved to Bologna (Harry’s Bar). Even then he had begun to attend several seminars in Italy and abroad (Training Center in Singapore, EDC Course in Scotland).

READ MORE

TOMMASO CECCA


ITALY

Everything has started when I was 13 years old in a bar of my small home town called Da Michele.
I was at school when a friend of mine asks me to work with him in his bar in order to have the possibility to learn a great profession. After 2 months of training Mr. Michele, the owner, decided I was ready.

READ MORE

LOG IN