During Bar Convent Berlin, we had the opportunity to catch up with renowned bartender and global cocktail innovator Nico de Soto. We discussed his latest projects, his insights on the evolving cocktail scene, and the trends shaping the future of bartending.
First of all, tell us more about your current projects.
We closed the Wacky Wombat bar, but the restaurant Daroco is still going strong—that’s actually the main part of the project. Wacky Wombat was the cocktail bar in the basement, and we’re planning to reopen it next year with a new concept that’s closer to my style and more aligned with Daroco. Unfortunately, I won’t be able to get back to London before March, so the reopening will likely happen later in the year. It’s an evolving project, and it definitely won’t reopen in its previous form.
You’re known for traveling the world, visiting and working in numerous countries, bars, and restaurants. Which countries have impressed or influenced you the most, both personally and hospitality-wise?
Asia has been a major influence on me, particularly in the last few years. Singapore’s cocktail scene is fantastic, and Hong Kong is just as dynamic. I’m always blown away by Japan—it’s home to some of the most avant-garde and creative bars, with innovative techniques and bold use of local ingredients. I love how the bars there push boundaries and constantly evolve.
Which bars have made a big impression on you recently?
I haven’t been able to travel to Asia recently, so I haven’t experienced anything truly groundbreaking lately. But a few standout bars come to mind—like the Bellwood in Tokyo and the bars created by Shingo Gokan, who consistently develops cool, creative spaces around the world.
What has been your best gastronomic and bar experience in recent years? And where have you experienced the best hospitality?
In terms of flavor, I’d say my best gastronomic experience was at Byrdi in Melbourne. Luke Whearty is, in my opinion, one of the best drink makers right now, using precise techniques and incredible ingredients. For hospitality, Philip Bischoff at BKK Social Club in Thailand is at the top of his game. His ability to train staff and create a warm, welcoming atmosphere is outstanding. My favorite bar at the moment is Ku Bar in Bangkok. It’s not on the 50 Best list, but I absolutely love the design, drinks, and vibe—it’s just a great space.
Where do you enjoy spending your time the most, either professionally or personally?
Asia is where I spend most of my free time. I love Bali for its relaxed vibe, the friendliness of the people, and the amazing food. Thailand, Malaysia, and Japan also hold special places in my heart. I try to visit Japan at least once a year.
Is there a place you’ve never been but would like to visit?
Nepal has been a dream of mine for years, and I’m finally going in two weeks. I’ve always wanted to hike there, but the timing of the best season has always conflicted with bar shows. Besides that, I’d love to visit Mongolia, Madagascar, Jamaica, Myanmar, Laos, and Zimbabwe.
How has the French/Parisian bar scene evolved in the past 10 years? How does it compare with the bar scenes in London and New York?
The Paris bar scene had a major boom between 2007 and 2016, starting with the opening of ECC (Experimental Cocktail Club), which led to a wave of new bars. Things slowed down after that, but recently, younger bartenders like Remy Savage have been opening cool spots, adding a fresh energy to the scene. Paris has always been super creative, with a focus on good service and culinary influence. Compared to New York, which leans more towards classic cocktails, Paris is more experimental. London and New York are bigger, but Paris holds its own in terms of creativity.
Out of all the activities you’re involved in, what do you enjoy the most?
I love traveling, visiting new cities, and meeting people who share the same passion for cocktails. It’s an amazing experience to see different cultures through the lens of hospitality. Each place has its unique flavors, ingredients, and techniques, and I’m always learning something new. That interaction—sharing knowledge and making new friends—is what keeps me going.
What do you think are the biggest trends shaping global bar culture today? What are your thoughts on the no-alcohol and low-alcohol trends?
Sustainability, local ingredients, clarification, and less alcohol are big trends right now. The low-alcohol trend is cool because it allows people to enjoy more drinks without getting wasted—it’s more about flavor than getting drunk. However, I don’t think the no-alcohol trend will dominate in the long term. People will always want to drink alcohol, but the focus has shifted to drinking better, not necessarily more.
What products or cocktails have caught your attention recently?
Honestly, nothing specific stands out. I travel so much that I see a lot of new products and cocktails, but there hasn’t been one that particularly captured my attention. There’s just so much happening in the industry right now.
Health is a big topic today. How do you stay healthy and manage your busy schedule?
I’m very organized and disciplined. I do yoga for 45 minutes and weight training for an hour five days a week, no matter where I am. Cardio is also part of my routine, and I focus on eating a healthy diet. I try to avoid unnecessary calories, and I take supplements to stay on top of my game. Sleep is also crucial, and I use a Whoop tracker to monitor how much rest I need. Balancing travel, work, and health is challenging, but it’s essential.
Which cities and markets do you think are the current trendsetters in the bar industry?
London and New York are still at the top, but Asia is really booming right now. Cities like Singapore and Hong Kong are driving innovation, and Mexico is also emerging as a major player.
Attracting talent and maintaining a good bar team is challenging. What do you think is important for bar owners to keep in mind?
The team is the most important part of any bar. You have to take care of your staff, make sure they work in a respectful and supportive environment, and give them the credit they deserve. The drinks and design don’t matter if the team isn’t happy. A good team creates the right atmosphere, provides great service, and makes sure everything runs smoothly. Without them, the bar doesn’t exist.
