What was your dream profession
growing up?
When I was young, I wanted to
become a pilot. Travelling the world and
seeing what was outside my hometown
of Manila was my dream.You’ve worked at The Peninsula
Manila, and then moved to Singapore
to join the team at CUT by Wolfgang
Puck.
The Peninsula was much more than
working for a hotel business; it was like
family. Their motto was to look aer their
staff, so their staff could look aer the
guests.
My time with the Wolfgang Puck team
was incredible as the style of bartending
was Japanese in its precision,
complemented by an American
steakhouse-style where you really
engage with the guest and are very
welcoming. It was a perfect marriage of
the two.
I was also very fortunate to travel to
Dubai to open their restaurant at the
world-famed building, The Address. I
went back to the Middle East a second
time to open again, this time at the Four
Seasons in Bahrain.What does being a good bartender
mean to you?
Being a good bartender requires
having character and a passion.
Spending 10 to 14 hours on your feet
everyday can get very tiring. Anyone can
make a good drink, but not everyone can
interact and really connect with people.
Believe me, you don’t want to work in a
quiet bar.You’re now at Artemis Grill in
Singapore. Tell us a bit more.
Today I’m very proud to be part of the
team at Artemis Grill, a stunning rooop
restaurant with an outdoor bar terrace
overlooking the Singapore city skyline.
The absolute highlight of my job is
when I see people coming back. We have
an incredible view, which everyone loves,
but I know they’re coming back because
of the excellent service and the overall
experience we provide.
Cheers!Artemis Grill: 138 Market Street, Level 40, CapitaGreen Rooop, Singapore 048946
Tel: +65 6635 8677, http://www.artemisgrill.com.sg‘Round the World with....
Rico Deang, Bar Manager,
Artemis Grill Singapore