Where did you learn your craft?
I started at the Hospitality School in Portugal. After that I worked in a 4-star hotel in Évora, Portugal with a very well known Bar Manager, Manuel Fialho who taught me a lot of skills. With time, I invested in some training for cocktail making, working and exhibition flairing and molecular mixology. This gave me the opportunity to work at 5-star hotels like M’Ar de Ar Muralhas and M’Ar de Ar Aqueduto. After five years I realised my potential, and thought, why not to go to London, and try my luck?
In London, I started working in the Reform Social & Grill (Mandeville Hotel) where I’ve been improving my skills with excellent colleagues, like Andre Cavalheiro, João Serio, Richard Moule and Vladimir.
Name a few of the places you’ve worked
M’Ar de Ar Muralhas 4, M’Ar de Ar Aqueduto 5*.
Who’s the most inspiring person you’ve worked with and why?
Manuel Fialho Bar manager from M’Ar de Ar Muralhas. He’s an excellent person with exceptional knowledge and a great work ethic. Manuel taught me to follow my dreams and make them come true.
What makes a good bartender?
Passion and dedication is the secret to a good bartender.
Which bartenders do you admire and why?
Erik Lorincz, because he was the World Class winner of the Diageo Reserve Brands in 2010. He has great professional growth from his huge efforts and, for me, this is of value.
What’s your proudest moment as a bartender?
Every time a guest says thank you, comes to me, shakes my hand and says, “that was the best drink I’ve had in my life”…I feel me proud to be a bartender.
Shaken or stirred?
What’s your favourite drink?
On your menu:
What’s your definition of a bartender and a mixologist and where do you fit in?
For me a bartender is the guy you can talk to and just ask “please surprise me”… And you can sure he will make the best drink of your life. A bartender is more then one man behind the bar, he is your best friend. Mixology is focused on new drinks, new recipes and less contact with the guests… I’m the proudest bartender
What’s your favourite ingredient?
My favourite ingredient is egg white. I use egg white in a lot of my cocktails.
Where do you drink off duty?
Bar Americain (Brasserie Zédel).
What’s your essential piece of bar kit?
Obviously my shaker and armbands.
What’s your failsafe recipe to mix at home?
If you could mix a cocktail for anyone alive or dead, who would it be and why?
I think an Old-Fashioned can be a good cocktail for my parents and brother. It is a cocktail with simple ingredients but complex and tasty, like my family.
Find Tiago tending bar at Reform Social & Grill, Mandeville Hotel, Mandeville Place, W1U 2BE. T: 020 7224 1624. reformsocialgrill.co.uk.