Simone Caporale will guest at Beijing’s highest and luxurious bar, Atmosphere at China World Summit Wing, Beijing, from 18 to 22 August 2015.
Simone believes that “some tales are best told through the senses” and he will prove it with his stylish cocktails.
The Italy-born bartender has made his name in the capital of the cocktail world – London – as the bartender of the celebrated Artesian bar at Langham Hotel. The 29-year-old is known for his distinctive personality and creative, yet outlandish style. Difford’s Guide has said his drinks “belong more in Willy Wonka’s Chocolate Factory than in a five star hotel bar”.
Guests watching him working behind the bar will be surprised by the fancy, yet oddly designed vessels he plays with and the contrasting textures in the glass, which eventually impress the senses of vision, taste and smell.
His bartending career began in humble fashion a decade ago in a small coffee bar in the heart of Como, Italy. From there, he travelled throughout Europe and the Americas, working at coffee shops, nightclubs and classic cocktail bars until he rocked up in London in 2009.
“I started bartending in 2003 because I was fascinated by not just the cocktails, but also how magical the environment of the bar or a party can be – particularly with cocktails,” Simone said.
Six years on, as he came to London with a one-way ticket, just a hand luggage and €2,000, Simone felt lucky about his move.
“Being a bartender in London is the best gift for a bartender,” he said. “There is such a great drink culture –the new flows of flavours, habits and trends in London make it the perfect place to create and experience things in a glass.”
He worked his first job in London as the bartender at Roast in Borough Market, which allowed him to fine-tune his skills to the London style amidst a wealth of the finest fresh produce the city has to offer and establish himself within the cocktail scene.
It was not until he moved to Artesian under the tutelage of Alex Kratena that Simone came to meet and entertain not just the bar’s international clientele, but also the leading lights of the cocktail industry from all over the world.
If the respected Alex Kratena should be credited for reinventing the world’s traditional five-star hotel bar experience for the modern taste, he should be proud of Simone forthe wild imagination one can use for a simple cocktail.
During the past three years with Artesia, Simone was a pillar of the Artesian team that won a host of awards, including “World’s Best Hotel Bar 2014”, “World’s Best Cocktail Bar 2014” and “World’s Best Bar Team 2014” by Tales of the Cocktail, an internationally acclaimed festival of cocktails held annually in New Orleans, United States.
Whilst Simone is very much a team player, his personal charm and polished techniques have started to shine in recent years. He was shortlisted in 2013 by the International Bartender of the Year (Spirited Awards, New Orleans) and won the Gold Medal during the International Cocktail Challenge in 2011.
Simone’s contribution to the cocktail world is not limited to his workplace. He is generous and enthusiastic in offering comments and advice on any bar- or cocktail-related story to the press, both trade and consumer. His personal creations are frequently featured by the local and international press, including Imbibe Magazine,CLASS, Time Out, Bargiornale, Square Meal and the London Evening Standard. Guests may also learn a smart and simple cocktail from him via the ‘DRINK TUBE’ channel, a free educational video channel on YouTube established by British celebrity chef Jamie Oliver.
As a rising star, Simone gets inspiration from everything around him.
“The most important thing is to be aware of what’s happening on the other side of the world,” he said. “We are currently experimenting cocktails with fruits from the Amazon forest, which tend to have lots of factors in common with South East Asia.”
Simone promises not to disappoint Beijing with all-new signature serves exclusively for the week.
“I have been told by many people that Beijingers have a very special palate; I must exceed their expectations!” he said. “I would love to offer you some nice tips to make a good cocktail, but you have to let me treat you with a cocktail first.”