Marco Rosati Assistant Bar Manager, Grain Bar Sydney

Marco Rosati – Assistant Bar Manager, Grain Bar

Marco Rosati

In this interview, Marco Rosati, assistant bar manager of Grain Bar Sydney, shares his growth in the industry.

What do you do?

I create new cocktails, combining fresh flavours and innovative techniques to enhance the drinks’ taste and visual appeal. Additionally, I manage operations and train new staff, adhering to the Four Seasons standards. My responsibilities also include studying and researching new techniques related to cocktails and spirits, sharing my findings with the team, and staying abreast of current trends in the bar industry. I oversee competitions, back-of-house bar operations, rostering, and payroll.

How did you get into the industry?

My journey commenced in London, where a few friends working in cocktail bars introduced me to the profession. They likened the role of a bartender to that of a chef, emphasising the art of mixing different ingredients to achieve the perfect balance in each drink. This sparked my passion, teaching me that anything is achievable in this profession with dedication, study, and goal-setting.

Share with us a story from behind the scenes.

One memorable moment involves a guest’s request for an Old Fashioned with Pappy Van Winkle 20 YO, a $900.00 cocktail. Despite my personal preference to savour such a fine bourbon neat, I executed the cocktail as requested, respecting the guest’s choice.

What food memory from your childhood or travels stands out?

Grilled fish on the barbecue or a whole piglet slow-cooked for six hours during family gatherings holds a special place in my culinary memories.

What’s the best/worst part of your job?

The best part is when guests genuinely appreciate and understand the effort behind the bar, complementing the drinks and the craftsmanship. It fuels my hope to continue working in this dynamic industry.

What’s one of your favourite food and beverage pairings?

Champagne with oysters or seafood is a classic favourite. Bubbles and seafood complement each other perfectly. Depending on the day, an Aperol or Campari Spritz with an antipasto board or a red wine with cheeses or steak can elevate the dining experience.

What’s one of the craziest things you’ve seen behind the scenes?

After a bottomless lunch, a woman, having consumed nine espresso martinis, shared an unforgettable moment by revealing intimate parts. It was a day not easily forgotten.

The perfect day off would be …

Heading to the beach with a bottle of prosecco, Champagne, or a refreshing Chardonnay or Vermentino. Enjoying fresh sea urchin, raw mussels, oysters, and caviar would make my perfect day off.

A day in the life of Marco Rosati is …

A day involves responsibilities such as staffing, rostering, costing, managing labour, menu engineering, dealing with suppliers, addressing items out of stock, staff training, standard testing, the hiring process, crafting new cocktails, maintaining bar hygiene, overseeing cleaning procedures, managing labels, temperature checklists, and handling opening and closing checklists.

What does Marco Rosati do for fun?

I enjoy going to the beach, barbecuing with friends, and hiking.

How have you grown in your profession?

I continually expand my whisky knowledge by studying daily and learning about different whiskies regularly. This involves research online, reading professional bartender and spirits books. Being a bartender requires not just shaking drinks but also a wealth of knowledge.

What are your key learnings from your start in the industry until now?

Hospitality teaches valuable life lessons, but it comes with sacrifices, particularly in terms of socialising on weekends. Embracing the hospitality lifestyle is crucial, and my favourite aspect is the connections I make with people and industry professionals.

What do you want people to know about being a bartender as a profession?

Bartending is a fun profession where you can experiment with ingredients until you find the perfect balance. Building connections with people worldwide is rewarding, turning bartending into more than just a job.

What’s your view on the bar scene in Sydney?

The bar industry and hospitality scene in Sydney are dynamic and vibrant.

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

In our workplace, we focus on repurposing as much as possible. For example, we use lemon peels to make candies and juice leftover fruit for cocktails. We’re also introducing a drink that uses pasta water to minimise waste. Embracing the 3 R’s – Recycle, Repurpose, Reuse is a vital part of our sustainability efforts.

What can guests look forward to in the upcoming months?

We’re excited to launch our new cocktail menu in the upcoming months, offering guests a fresh and thrilling experience.

Read more interviews similar to this one with Marco Rosati here, and stay updated with the latest gourmet and travel recommendations here and here.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.