And so, after many years since we have returned to the Eternal City, an invitation from Matteo 'Zed' Zamberlan brings us back to the capital. The occasion is to bring a little of our company to a seminar led by Master Gary 'Gaz' Regan at the headquarters of Sviluppo HO.RE.CA., a company specializing in the resale of food&beverage products.
Our two-day expo turns out to be very interesting, not only because we meet so many young bartenders ready to learn from a Guru they have known only from books, but also because we have the opportunity to have a chat with Matteo: today we offer you the interview that came out of it.
Can you help us retrace the milestones of your professional experience, from when you started to why you became passionate about it, until today?
I was born in Rome, and I have always been in contact with the world of hospitality because I was the son of one of the most important concierge chefs in Italy, head of hospitality at the Hotel Villa Medici Hassler and nephew of the owner of the historic Albergo Aurora in Jesolo, where from a young age I spent my vacations scampering between the bar, the kitchens, the concierge desk and the beach. At the age of 16 I started working as a concierge intern at the Hassler, but then following in my father's footsteps I attended and completed a degree course in food and beverage management and always thanks to my father I left for New York, where I had the opportunity to work as an intern at the Intercontinental Hotel in Central Park, where for the first time I came into contact with the world of bartending, being fascinated by it, observing and admiring the bartenders of the hotel and those of the various New York clubs I frequented.Back in Italy I took a few bartending courses and started working in the family hotel, but I was pawing to do more, since at the time I was limited to waiting tables at the bar. I then decided to leave again and to get busy in several South American establishments, the first the 'Salsa ' in London, where I was in contact with Cuban and Brazilian staff from whom I carefully observed the making of cocktails of Caribbean tradition. After touring for a long time -often just for fun...- and after a good experience in Ibiza as head barman of a club that was doing great numbers, I returned to Rome, where I established myself by expressing my ideas thanks to the success of the various venues in which I managed the beverage sector, first of all the cocktail bar and restaurant in Rome Rivanord, where I had the opportunity to present new and particular forms of mixing that had a very positive impact on the clientele. Following this I moved first to 45 Giri and then to Doppio Zero. For the last 2 years I have been barmanager at Settembrini. to which I have linked my name, and with which I have carried out great projects and achieved goals that have given me great satisfaction. Now I am in a small part co-founder and barmanager of Voy, an established cocktail bar as well as restaurant, in which I hope to take great satisfaction.The general public then got to know me thanks to the Bacardi Legacy world final where, after passing a tough semifinal, I became part of the small group of eight finalists, finishing the competition in the top four. The following year, I managed to impose myself in my city, winning the important Italian final of the Disaronno Mixing Star and participating in the world final in Berlin. A few months passed, I was the Italian winner for Diplomatico and then in Venezuela I placed second. In my last participation in World Class, of which I won the first Italian semifinal, I came second behind an excellent Claudio Perinelli, silver medalist at the world finals. Important work experience for my spiritual and professional growth was the unforgettable collaboration alongside the great Maestro Hidetsugu Ueno in his famous bar, the High Five in Tokyo.The work I love, and for which I have sacrificed a lot in life, has paid off and allowed me to be invited as a headliner in many bars and events around the world, giving me the opportunity to meet extraordinary people, new situations and unparalleled professionals, helping me to grow as a man and a professional.
What is your greatest ambition, your 'dream in the drawer'?
Professionally I have many, and not all of them achievable, but normally when we talk about dreams we can also talk about utopias. Probably to open something 100% my own. As a person I strongly desire to become a dad.
Which mixing technique do you prefer?
I love so much to mix in throwing, obviously not only because it is a spectacular technique if done in the right way, but also because, technically, it allows good mixing, good cooling, oxygenation and maintenance of the alcoholic point of certain cocktails. I really appreciate the hard shake which I think is exceptional for mixing mixtures with ingredients of different densities and balancing flavors and tastes.
What about your favorite distilled spirits to mix?
I love Rum, Genever, and American Whiskey.
What is your favorite cocktail to drink and your favorite cocktail to make?
I love drinking Americano and Daiquiri and I love mixing Margaritas and Bloody Marys.
In your opinion, what shouldnot be lacking in a bar, service-wise, attention-wise?
There should not be a lack of a strong sense of hospitality that translates into many small attentions to the customer, going to work on oneself, one's self and one's surroundings. One must learn to dispense love for one's customer, learn to put him or her first, identify him or her, and give him or her the same care that one would give to a guest one cares for in a special way. The customer's expectations will intervene before the taste of what he is going to drink in judging you. For a happy guest, a good cocktail will become a very good cocktail, and rest assured that he will not be long in recommending your bar to other friends. Our satisfied customers are our success!
What do you think of today's bartending, both on a human and professional level, and how do you think it will change in the immediate future?
I think that today's Italian bartending, on a global level, is making great strides, as are other related activities such as cooking. Certainly the economic crisis has taught every smart entrepreneur to focus on quality. Currently in any European country you go you pay attention to how you spend your money, so there is search for the best and most satisfying purchase. In time if one does not betray the goal, quality will slowly turn into quantity as well! On the human level it would take more respect for others and for the work of others, thinking more about one's own little garden than the neighbor's. Less talk and more professionalism.
Your trusted venues, in Milan, Rome and abroad?
In Milan I love Edoardo Nono's Rita and the Bamboo Bar led by Mattia Pastori. I also really appreciate the work of Andrea Dracos and Diego Ferrari . In Rome I liked to go drinking at a little Mexican restaurant, now closed unfortunately, where I used to enjoy exceptional margaritas at the hands of Marco Martines, then at Fluid, Stravinsky Bar Hotel De Russie, Hotel Locarno and again at Giorgio Santoni's 29mq. If he was still in Rome Daniele Gentili would have been part of my tour! Abroad I love to go drinking at Main Bar in Moscow, Beauford Bar, Artesian and Connaught Bar in London, Black Angel's in Prague, Orchard Bar in Tokyo, Attaboy in New York and many many more.
Your greatest professional satisfaction?
Personally, I love to compare myself with great chefs and protagonists of high standard food. The compliments and the many attentions I've had from Joe Bastianich and the great chef Nico Romito at different times have always given me a lot of happiness.
Plans for the future?
I am considering a highstandard street food and beverage project with 2 dear friends... we will see, for the moment Finger Crossed! What to add, surely that Voy made a great impression on us, especially thanks to the chance we had to see Matteo and his very talented Cristina working, watching them juggling with hard shakes and ice block punches: believe us, their drinks are not just drinks, but real emotions!
