Seminars 2026

Stage E

,

11:00 - 13:00

METAXA Twelve Competition 2026 | Global Final



The METAXA Twelve Competition 2026 Global Final brings together the winners of the national finals to compete for the global title. Inspired by this year's Sweet & Sour challenge, finalists will create original cocktails featuring METAXA 12 Stars, exploring the Golden Ratio between the Greek heritage of METAXA and their own local ingredients, traditions and cultural influences. Visitors will have the opportunity to watch the live preparation and presentation of the cocktails, culminating in the announcement of the global winner. The award ceremony takes place on Stage E at 14:15 - 14:45.

Guest Speaker

Stage C

,

11:30 - 12:15

Why Your Guests Feel Different Now — And What Science Says You Can Do About It



Guest behaviour has shifted, and most bar professionals already know it. What most don't know is why. Drawing on research in hospitality science and consumer psychology, this session turns academic understanding into a practical framework built on the triangle of mindset, expectation and experience, and how mastering it changes service design and willingness to pay. Learn how these shape perceived value, flavour satisfaction and return visits, with practical tools for atmosphere, service philosophy and menu design.

Guest Speaker

Gabriel Daun Fabienne Makhoul

Amphitheater

,

11:50 - 12:35

Longevity: The Secrets to Surviving & Thriving Beyond the Shift



Avoid the dreaded bartender burnout from late nights and hedonistic indulgence! Discover the blueprint for a healthy, happy and enduring career in hospitality with insights from two veterans who have truly gone the distance. Industry legend Peter Dorelli and consultant Kenji Jesse on building a fulfilling tenure while balancing physical and mental wellbeing.

Guest Speaker

Peter Dorelli Kenji Jesse

Stage C

,

12:35 - 13:20

Santa Teresa 1796: A Story of Courage and Bold Transformation



Discover the history, mastery, and purpose behind Santa Teresa 1796, the award-winning super-premium Venezuelan rum, with over 120 gold medals worldwide. Join us for an exclusive guided tasting to experience its signature smooth and balanced notes of dark chocolate, toffee, oak, and dried fruits.

Guest Speaker

Victoria Egloff Andrea Pomo

Amphitheater

,

12:55 - 13:40

Athens Blueprint by Luxardo



The Brand Ambassador Blueprint is a strategic guide to developing and implementing brand activation across a market. It defines the role, responsibilities, key priorities and performance expectations of a Brand Ambassador, and sets out a structured framework for brand representation, trade engagement, activations and performance measurement, ensuring a consistent and impactful brand presence across every relevant channel.

Guest Speaker

Gareth Franklin

Stage D

,

13:05 - 13:35

The Next Generation of Ice



Can something as familiar as ice redefine the drinking experience? This seminar explores the next generation of ice and the new possibilities it brings to modern bartending: from the different formats of premium clear ice to emerging ice categories incorporating flavours, aromas and natural ingredients. The goal is to look at ice from a different perspective — not simply as a means of cooling, but as a creative ingredient that can make a cocktail stand out and elevate the overall drinking experience.

Guest Speaker

Alexis Simonidis Nikos Psarianos

Agave Stage

,

13:20 - 14:05

The Many Faces of Mezcal: Understanding Production Through Stills & Methods



Mezcal is not a single category. A practical tasting masterclass on still types (Filipino-style, Mongolian-style, small copper pot, larger stainless-steel pot, column) and regional traditions — Vinata in Michoacán, Durango and Puebla; Palenque in Oaxaca; Fabrica across several states; Taberna in Michoacán — showing how still design, cooking, fermentation and distillation shape the spirit, and why there is no single “mezcal flavour”.

Guest Speaker

Phil Bayly

Stage C

,

13:40 - 14:25

The Power of Technology in Hospitality: Elevating Operations & Guest Experience



How can technology help us deliver better hospitality while making daily operations more efficient? This seminar explores how digital tools, guest data and smart systems support hospitality teams, improve service and create more personalised guest experiences — from the first reservation to the next visit. Through a real hospitality case study, we explore the challenges, solutions and measurable results of connecting people, technology and operations. Participants leave with practical ideas to improve guest satisfaction, team efficiency and financial performance.

Guest Speaker

Petros Palis

Bar Academy Stage

,

14:00 - 14:45

The Right Steps to Success



What are the right steps at the start of a career in hospitality? Which choices to make, which to avoid, and how to handle the ever-growing amount of information we receive.

Guest Speaker

Thodoris Anagnostou

Amphitheater

,

14:00 - 14:45

Mob of Mentors: "Why History Inspires the Present", MOM Edition - Volume 17



What happens when an industry moves forward but forgets where it came from? Since 2023, Mob of Mentors (MOM) has brought the voices of more than 70 hospitality professionals to global stages, many for the first time. Now, MOM comes back to Athens Bar Show in our final global session of 2026, to explore the people, places and practices that shaped cocktail culture, and how their stories can inspire what comes next. Through a series of dynamic PechaKucha talks, across 20 slides x 20 seconds each (6:40 min/person) our mentors will uncover untold stories, celebrate overlooked legends and challenge us to reconsider what we preserve, what we pass on and what we risk losing. Drawing on CGA x BACARDÍ research and insights gathered through live polling of more than 1,000 bartenders worldwide, this session combines fast-paced storytelling with a shared exploration of hospitality's collective memory. Expect fresh perspectives, spirited conversation and ideas to take back to your team. Whether you're finding your feet or shaping the next generation, join us to honour the past and help build the future. Proudly sponsored by PATRÓN Tequila

Guest Speaker

Ian Burrell Lola Thomas Stelios Papadopoulos Chanel Adams Lauren Mote Marty Pineault

Stage D

,

14:10 - 14:55

Local Balkan Spirits – Rakia and Its Evolution in the Spirits World



The masterclass will introduce the “Rakia” category and bring some meaningful insights regarding the various aspects of the product. The importance of rakia for the Balkans, its geography, production, characteristics and market application will be considered. Special attention will be paid to rakia's main advantage in the spirits world — its huge diversity and enormous potential for food pairing. We will also discuss rakia's evolution, the current trends and the category's fast-developing potential and application in the global cocktail culture. Examples and comparisons to other relevant spirits categories will be made.

Guest Speaker

Svetlin Mirchev

Agave Stage

,

14:25 - 15:10

Beyond Mezcal… Family, Memory and Women in Traditional Agave Distillates



Women have always played key roles across the agricultural, production and commercial chain of traditional Mexican agave spirits. Through Mujeres de Mezcal, Dr. Jeiry Toribio Jiménez supports Indigenous women in traditional agave production. Topics include the changing role of women, challenges faced by women producers, Indigenous knowledge and traditions, supporting women-led production, preserving traditional methods and greater visibility for women in the industry.

Guest Speaker

Dr. Jeiry Toribio Jiménez José Antonio Ponce

Stage C

,

14:45 - 15:30

Advanced Tequila Training with Additives



Join us for the Academia PATRÓN Advanced Tequila & Additive Training — a deep dive into the production methods that shape tequila. Through guided blind tastings, you'll learn how additives impact aroma, flavor, and mouthfeel. Discover how to evaluate tequila like a pro and why PATRÓN stays committed to being only three ingredients — agave, water, and yeast — and no additives. This session is designed for bartenders ready to level up their liquid knowledge.

Guest Speaker

Marty Pineault Nikos Gartzolakis Péter Gózon

Amphitheater

,

15:05 - 15:50

So You Want to Open Your Own Bar?



The focus of a lot of post-shift talk — let's open our own bar! How can you convert back-of-a-napkin ideas into bricks and mortar? Join us for advice from leading bar owners at 10 weeks, 5 years and 10 years into their bar ownership life, covering investors and financing, future-proofing your systems, PR and relationships, community building and neighbourhoods, staffing and training, and bar identity and branding. Guests will walk away with an accurate foundation to build from, varied perspectives to consider, and inspirational guidance from experts in the industry.

Guest Speaker

Lele Mensah Katie Rouse Elliot Ball

Bar Academy Stage

,

15:05 - 15:35

Season Ready: Staff Training at Your Venue



Finding experienced staff is the biggest challenge for hotels, beach bars and seasonal venues in regional Greece. Giannis Vardakis presents Bar Academy's Season Ready: a three-day training programme in bar, coffee and customer service, delivered at your own venue, with your own equipment and menu. Learn how a new team can be ready before the season opens, and how the training can be subsidised through LAEK.

Guest Speaker

Giannis Vardakis

Stage D

,

15:15 - 16:00

Rum 101 · White Rum: The Underdog That Builds the Cocktail



Think you know white rum? Think again. White rum is the foundation of the rum category — but behind that crystal-clear liquid is a world of flavour, technique, culture and attitude. In this fun, fast-paced and interactive session, Global Rum Ambassador Ian Burrell takes you beyond the bottle and behind the bar to discover why not all white rums are created equal. From sugarcane and fermentation to stills, distillation and the influence of rum-producing cultures, Ian uncovers what makes one white rum funky, another fruity, another elegant — and another the perfect partner for your cocktail.

Guest Speaker

Ian Burrell

Agave Stage

,

15:30 - 16:15

Mexico's Diverse Agave Landscape: One Country, Hundreds of Agave Stories



The relationship between agave species, geography, production tradition and flavour, with tastings from different regions and species: Salmiana (San Luis Potosí), Durangensis (Durango), Cupreata (Michoacán, Guerrero), Potatorum (Puebla, Oaxaca), Maximiliana and Inaequidens raicilla (Jalisco), Tequilana (Jalisco, Zacatecas), Karwinskii, Rhodacantha, Jabalí, Marmorata and Angustifolia (Oaxaca), and Angustifolia bacanora (Sonora).

Guest Speaker

Phil Bayly

Stage C

,

15:50 - 16:35

A City in Transition: Sofia and its Evolving Cocktail Scene



Bar Academy Greece joins forces with Bar Academy Bulgaria to present a panel discussion on Sofia and its evolving cocktail scene. Five of the most respected Bulgarian bar owners and bar entrepreneurs talk about the transformation of Sofia's cocktail scene, its challenges and milestones, education and mentorship in the bar industry, Balkan identity in modern mixology and the future of hospitality in the region. Moderated by Alia Akkam. Meet Sofia's bar culture pioneers and support their commitment to the industry.

Guest Speaker

Alia Akkam Darko Angeleski Kiril Hadzhiev Tsvetan Tsvetanov Dragomir Ivanov Petra Dimitrova

Amphitheater

,

16:10 - 16:55

The Highball Evolution



The highball is the most adaptable drink ever made, and it has survived 200 years because the real innovation is never the spirit — it is what you put around it. Join Three Cents co-founder George Bagos and global brand ambassador Alexandros Sourmpatis for a fast tour from Victorian clubs and Japanese izakayas to Italian aperitivo, then a look at the science of bubbles: temperature, ice, carbonation and why a highball has nowhere to hide. Leave with practical rules for a better pour and ideas for lighter yet more flavourful, bold drinks.

Guest Speaker

George Bagos Alexandros Sourmpatis

Bar Academy Stage

,

16:10 - 16:40

TrailPrep: Πόσο σου κοστίζει ένα κοκτέιλ, τη στιγμή που το σερβίρεις



Spirit prices change all the time, but how many bars know the real cost of every cocktail at the moment they serve it? Andreas Bougiouklis, founder of PaperTrail, and Panos Bechrakis of Mentirosa cost a cocktail live, from receiving the invoice to the glass. See how drink cost is calculated correctly, where margin quietly leaks away, and how TrailPrep automatically updates the cost of every drink with a single photo. For bar managers, owners and bartenders who want to price by the numbers, not by eye.

Guest Speaker

Andreas Bougiouklis Panos Bechrakis

Stage D

,

16:20 - 17:05

Writing a Bar Book



What is still worth including in a book of recipes and techniques today, when information is so widely available online? The differences between printed/experiential and digital knowledge, timelessness and the signs of the times.

Guest Speaker

Dionisis Polatos Giannis Petris

Stage E

,

16:30 - 17:15

Carbonation – The Art of Enhancing Flavour



Discover the art of carbonation as a powerful tool for elevating flavour, texture and creativity in modern mixology. Stanislav Harciník (Mirror Bar) and Michail Angelos Zeimpekis (Line Athens) explore innovative carbonation techniques and their applications using Paragon and PURE by MONIN. Through expert insights, they examine how these products can unlock new dimensions of flavour, balance and complexity, highlighting the advantages of carbonation in contemporary drink creation. A session dedicated to precision, experimentation and flavour enhancement, showing how technique and innovation can redefine the possibilities of modern mixology.

Guest Speaker

Stanislav Harciník Michail Angelos Zeimpekis

Agave Stage

,

16:35 - 17:20

Spreading the Agave Love: How Do We Convert the Unconverted?



Three advocates from different European markets on introducing consumers and bartenders to agave spirits: what works and what doesn't, making unfamiliar spirits approachable, explaining tequila vs mezcal vs other agave spirits, building tasting experiences and becoming better category ambassadors. Practical, real-world and interactive.

Guest Speaker

Carl Wrangel Linus Starkus Jesse Estes

Stage C

,

16:55 - 17:40

From Bar to Business Card: Going From Bartender to Consultant, Brand Ambassador or Sales Rep



Want to know how to go from pouring brands in your cocktails to successfully helping (and then invoicing) those same brands, or even being on their payroll? Philip Duff has over thirty years' experience as a bartender, bar manager, World's 50 Best Bars owner, educator, brand consultant and award-winning liquor brand owner, and Elayne Duff has had a similarly star-studded career at liquor giants such as Diageo, AB InBev and Heaven Hill, where she is currently Global Director of Advocacy. Learn the do's and don'ts of dealing with firms large and small, the right moves to make, and how to both help brands and be a personal brand yourself.

Guest Speaker

Philip Duff Elayne Duff

Stage B

,

17:10 - 17:55

God Save the Gin



The ceaseless flow of new gins emerging from every corner of the globe, from producers both unknown and familiar, is unlikely to change any time soon. How will the category continue to develop? Does the sheer quantity of brands mean quality inevitably suffers? How can the category innovate without betraying its soul? An esteemed panel of gin producers, Bex Almqvist, Desmond Payne MBE and Jake Burger, discusses if and how the gin category could be protected, whether current regulations are fit for purpose and effectively enforced, whether there is a case for geographical indications for certain styles, what transparency consumers need (or whether they even care), and whether the trend for non-industry professionals to start distilleries benefits the trade. The panel gazes into its crystal ball to predict the future of the category, hoping to still enjoy a nice, clean, juniper-forward Martini in the years ahead.

Guest Speaker

Bex Almqvist Desmond Payne MBE Jake Burger

Amphitheater

,

17:15 - 18:00

Dueling Concept: The Dichotomy of Sip & Guzzle



Steve breaks down the dual-concept model behind Sip & Guzzle, exploring how the two distinct concepts work together while maintaining their own identities. With dual-concept bars becoming increasingly popular, the seminar focuses on the practical considerations of developing and executing two complementary concepts under one roof, and how to keep both sides cohesive, focused and in sync.

Guest Speaker

Steve Schneider

Bar Academy Stage

,

17:15 - 17:45

Zero Waste / Cocktails on Tap: Η τέχνη πίσω από τη βρύση



How do you take a cocktail recipe from the shaker to the tap while keeping its character and quality? This 30-minute talk explores the fundamentals of cocktails on tap: choosing the recipe, preparation, chilling, carbonation and serving. A practical look at the possibilities, the challenges and the most common mistakes, aiming for consistent flavour, speed and better control of bar operations.

Guest Speaker

Panagiotis Fragkos

Stage E

,

17:35 - 18:05

“Akoma”: The word that connects Greek Hospitality, Experience, Innovation



AKOMA: a single word that works as an international platform, transforming Greek hospitality into a global experience through storytelling, experience, design, local ingredients, product innovation and modern business models. Its newest expression is Greek Salad Vodka, an innovative spirits concept inspired by the iconic Greek salad, reimagining authentic Mediterranean flavours through contemporary product design. It embodies the AKOMA philosophy: transforming familiar Greek traditions into modern concepts with international aspirations. Inspired by the desire for “one more” moment, taste or experience, AKOMA celebrates the emotions that make Greece unforgettable while creating sustainable global business opportunities.

Guest Speaker

Alexandros Kechagiadakis Nikos Triantafyllou

Stage C

,

18:00 - 18:45

How to Strengthen Your Neighbourhood with a “Festival”



A step-by-step breakdown, from 1 to 10, of how to build a successful local cocktail festival. The owners of the five bars of Nea Filadelfeia — Barsol, Old Dog, Libertine, Baratin and Kitrini Gazoza — share their ideas on how a small community can create a festival that works.

Guest Speaker

Panos Kanavetas Gkagient Botros Fanis Tsaousis Thanasis Geladaris Andreas Gogolos

Stage B

,

18:15 - 19:00

Deconstructing a Classic: The Chemistry of the Paloma



We have long known that tequila and grapefruit are a match made in heaven, but what is it exactly that makes the Paloma such a perfect drink? Join Stu Bale (Crucible), Jesse Estes (Tequila Ocho) and George Bagos (Three Cents) as they explore the science behind this iconic flavour combination.

Guest Speaker

Jesse Estes Stu Bale George Bagos

Amphitheater

,

18:20 - 19:05

Designing Better Hospitality: From Intuition to Method



A session that challenges how we think about creativity, hospitality and the way businesses are designed. Join hospitality consultant Katalin Bene and entrepreneur Costin Gache as they explore the thinking behind creativity and successful hospitality concepts. Drawing on their collaboration and real-world case studies, they demonstrate how their methodology can unlock creativity, shape innovative business concepts, design meaningful guest experiences, strengthen teams and drive business performance.

Guest Speaker

Katalin Bene Costin Gache

Stage E

,

18:20 - 19:05

Why We Fight: The Frontline Bartender's Arsenal to Mastering Conflict



Conflict doesn't work the way we think. Elliot has spent his life straddling two industries — neuroscience and hospitality — giving him the perfect petri dish to test theories. Join him to discuss the real causes of disputes, how to approach each competently but compassionately, and how to resolve them impactfully — whether with customers, teams or ourselves. Frankly, it's mad we weren't all taught this in school.

Guest Speaker

Elliot Ball

Bar Academy Stage

,

18:20 - 18:50

Bartending Yourself – A Mental Approach to Bartending



How do we host ourselves, inside and outside the bar? The skills, the challenges, the stress factors, and a personal story.

Guest Speaker

Thodoris Anagnostou

Stage D

,

18:30 - 19:00

Rumours… Gin Heritage Continues



It started as a rumour a few years ago; now there is the real Rumours London Dry Gin. Distillation, maturation and a tasting of the new Rumours small batch.

Guest Speaker

George Dendrakis

11:45 - 12:30

,

Stage E

SUBLiME 100: The Global Premiere



Be among the first to discover a new global awards brand launching a new vision for recognising extraordinary hospitality experiences around the world. Co-founders Mark Sansom and Roger Betriu unveil SUBLiME 100 for the first time at the Athens Bar Show and reveal its inaugural awards programme and voting methodology, ahead of the events in Barcelona next year.

Guest Speaker

Mark Sansom Roger Betriu

11:50 - 12:35

,

Amphitheater

Bartenders' Role in the Ever-Changing On Premise – Insights from NIQ's Global Research



The On Premise has been in a continuous state of re-statement since the pandemic. Bars are still the place where consumers go to meet friends and have fun. However, with changing visitation patterns, financial challenges and alcohol moderation on the rise, bartenders need to adjust their approach to guests, and redefine their relationship with brands and how they engage with them. NIQ On Premise ran a global piece of research in 46 countries this year, unearthing emerging channel trends, and runs BarSights, the global barometer for bartenders and advocacy, for the third year in a row. Join to be in the know about the global trends shaping the channel, and to understand how best to work with brands and build your following.

Guest Speaker

George Argyropoulos

11:55 - 12:40

,

Stage B

M.A.S.T.E.R.S.



A busy bar isn't always a profitable bar. Kenji Jesse and Paul Sfîrlea unpack the M.A.S.T.E.R.S. framework, the operational blueprint used by top venues across Europe to stop leaving money on the table: small, deliberate tweaks that multiply margins, strengthen team culture and elevate the guest experience. Takeaway: a live AI business assistant solving real bar operational bottlenecks in seconds.

Guest Speaker

Paul Sfîrlea Kenji Jesse

12:00 - 12:45

,

Stage D

From Shaker to Bottle: Do's and Don'ts of Bottled Cocktails



Behind every great cocktail is a technique you can repeat, and pattern recognition. In this masterclass, mixologist Yotam Shilo, co-founder of Spicehaus, opens his toolbox from more than a decade behind the bar: more than three cocktail bars he has established, more than 20 different menus, and bottled-cocktail production in his RTD venture. A breakdown of the techniques that turn good drinks into signature ones: infusions, house cordials, acid balancing and Mediterranean flavour-building, each with a live demo and a takeaway for your bar. Precision, balance and consistency, from one glass to a thousand bottles: thinking local, thinking classic.

Guest Speaker

Yotam Shilo

12:45 - 13:15

,

Bar Academy Stage

Bar, Love & Art



Communication and romance have taken a hit in recent times. The aim is to look at how things were in the past, what has changed, what the causes are and what we can do to change it.

Guest Speaker

Theofilos Fisekidis

12:50 - 13:35

,

Stage E

History in a Glass



History in a Glass traces how drink developed, from the first wines and beers of ancient China, Mesopotamia, Egypt and India, through early distillation, to the mixed drinks of the 1400s–1600s and the birth of the cocktail in 1798–1806. It then shows how British, German, French, Italian, Eastern European and Mexican traditions shaped the American bar, and how those currents flowed on into Cuban, Tiki and Japanese bartending. Through modern examples such as Katana Kitten, the Rivoli Bar and Le Lion, Jared Brown, Anistatia Miller and Yadney Fernandes show bartenders how to create winning drinks by drawing on history and cultural influences.

Guest Speaker

Anistatia Miller Jared Brown Yadney Fernandes

12:55 - 13:40

,

Amphitheater

The Future of Hospitality – The Shifts That Will Define the Next Three Years, by Luxury Leaders



The next three years will reshape hospitality, from flavour and how people drink, to experiences and how we socialise. Four leaders, each representing a different element of luxury, share what to expect by 2027 and how luxury is interpreted in different ways and places. Anna Sebastian sets the scene with key data and trends, drawing on the expertise of Salvatore Calabrese, Lauren Mote and Sotiris Konomi. Expect sharp predictions and honest discussions on where hospitality goes next.

Guest Speaker

Anna Sebastian Lauren Mote Salvatore Calabrese Sotiris Konomi

13:00 - 13:45

,

Stage B

Mastering the Chaos: Philosophy and Human Performance Strategies for Hospitality Professionals



Successful operations have great systems behind them, but the people who work within them are often less organised and more reactive than proactive. Practising hospitality at a high level requires a unique mix of acute mindfulness, relentless grace under pressure, and emotional and physical endurance. Ultimately it is an act of service, but it shouldn't require self-destruction. A discussion about practical mindsets and human performance techniques that help develop such systems, and the resilience they bring.

Guest Speaker

Angus Winchester

13:05 - 13:50

,

Stage D

From Bartender Abroad to Bar Owner at Home



After 14 years in London and more than a decade in hospitality, Ricardas built and sold a mobile-bar business and opened two cocktail bars back home in Lithuania — Knygnešys and Voyage — while organising Lithuania's first Cocktail Week. From hospitality experience to entrepreneurship: starting with limited capital, building a team, and the first steps towards opening your own bar. Eddie adds his own perspective on a career abroad and working with brands.

Guest Speaker

Ricardas Znamenskas Eddie Edvis Rudsinskas

13:20 - 14:05

,

Agave Stage

Producing Agave Spirits in Guerrero: The Challenges Behind the Bottle



Guerrero is home to extraordinary agave traditions, but producers work within a complex social, political and economic environment. The session covers security and political challenges, communities affected by organised crime, access to markets and distribution, protecting traditional production, supporting producers and their families, and keeping these traditions alive.

Guest Speaker

Dr. Jeiry Toribio Jiménez José Antonio Ponce

13:40 - 14:25

,

Stage C

The Future of Drinking: How Better Choices Bring People Together. Insights from UNDONE



How better choices bring people together. Insights from UNDONE. What will make a drink relevant tomorrow, for guests and for business? UNDONE Co-Founder and CEO André Stork shares his perspective on the Future of Drinking through the Drinking Motivation Pyramid: function, social connection, and image and status. Together, these three levels offer a practical way to understand what guests want and where new opportunities lie. The social occasion is where producers and bars meet. How can they create more reasons for people to come together, broaden choice and turn changing drinking habits into business opportunities? With lessons from building UNDONE and its 0.0% Spritz range, André connects this thinking to the aperitif occasion, showing one way alcohol-free options can work alongside alcoholic drinks. Continue the conversation at the UNDONE stand and discover the drinks for yourself.

Guest Speaker

André Stork

13:50 - 14:20

,

Bar Academy Stage

Balance = Bartending × Healthy Lifestyle



How working as a bartender affects both physical and mental health. The seminar aims to help people understand the benefits and the challenges of bartending as a lifestyle.

Guest Speaker

George Dendrakis Dimitrios Filippou

13:55 - 14:40

,

Stage E

Great Teams Don't Happen by Accident



Most bars don't only have a training problem. They have a training system problem. New hires get a shadow shift, a spec sheet and a 'you'll pick it up', and then managers wonder why standards slip and good people get frustrated and leave. Gregory Buda shows why bar training (or a lack of it) is failing the new generation of hospitality staff, and lays out a structure for onboarding and training that works in a real bar. Attendees leave with tools they can use the following week. For owners, managers and bartenders who want to build great teams.

Guest Speaker

Gregory Buda

14:00 - 14:45

,

Amphitheater

Anatomy of a Classic Cocktail



Multi-award-winning venue Satan's Whiskers is famed for making benchmark classic cocktails. Daniel Waddy and Kevin Armstrong explore their approach and relationship with classics, and the factors that influence or determine the success and longevity of a classic drink. Considered and thought-provoking, Anatomy of a Classic Cocktail is essential listening for any bartender wanting to create a classic of the future.

Guest Speaker

Kevin Armstrong Daniel Waddy

14:05 - 14:50

,

Stage B

Advanced Tequila Training with Additives



Guest Speaker

Marty Pineault Nikos Gartzolakis Jordan Fry

14:10 - 14:55

,

Stage D

From Bartender to Brand Ambassador



Diageo Head of Advocacy Tom Cavanagh delivers a seminar on the journey from being a bartender to Brand Ambassador to Head of Advocacy: why he did it, and how you can make the same move. The talk also explores the trends we are seeing in the industry at the moment — from flavour combinations to Gen Z drinking habits — in a look at the current state of the union in the spirits industry.

Guest Speaker

Tom Cavanagh

14:25 - 15:10

,

Agave Stage

The Rise of Australian Agave Spirits



Australia as a new agave-producing region: cultivated Agave tequilana for tequila-inspired spirits, wild Agave americana — growing in Australia for over 150 years — cooked in earth pits for mezcal-inspired spirits, and native ingredients including pechuga-inspired expressions. Tasting and discussion: wild vs cultivated, species, traditional vs modern techniques, Australian terroir, Indigenous Australian ingredients and the industry's future.

Guest Speaker

Phil Bayly

14:45 - 15:30

,

Stage C

From Fruit to Flavour – Dunlin Bar Fermentation Philosophy



Step into the world of Dunlin Bar, where fermentation meets creativity and sustainability. Discover how seasonal fruits are transformed into expressive fruit wines and vermouths, combining traditional techniques with a modern approach. Beyond working with regional producers, the team also rescues perfectly good fruit that would otherwise go to waste due to visual imperfections, giving it a second life through fermentation as unique ingredients for signature cocktails.

Guest Speaker

Kostas Karvounis David Barbist

15:05 - 15:50

,

Amphitheater

How I Made Brands Pay for My Champagne V2



A refreshed version of the seminar Eddie presented at Bar Symposium Cologne: the business side of the bar — how creativity, skills and authenticity become income, and how to build brand partnerships that actually work. No filters, no false promises.

Guest Speaker

Eddie Edvis Rudsinskas

15:10 - 15:55

,

Stage B

Behind the Cover: The Making of The Spy Bar



A seminar exploring how a strong identity can become a commercial advantage. Through the development of The Spy Bar at Raffles London at The OWO, discover how storytelling, strategic positioning, drinks development, guest experience, team culture and commercial discipline work together to create a distinctive destination bar.

Guest Speaker

Sotiris Konomi Marcello Toscano

15:15 - 16:00

,

Stage D

Sake in Mixology – The Umami Factor: How Sake Is Reshaping Modern Mixology



Sake isn't the most intuitive ingredient to work into a cocktail: its low ABV and subtle aromas make it a challenge for many bartenders. Discover how Bar MESURES has built its entire approach to cocktail making around sake, unlocking its umami potential to create truly gastronomic cocktails.

Guest Speaker

Liam Yoshida Guillaume Castaignet

15:30 - 16:15

,

Agave Stage

Spreading the Agave Love: How Do We Convert the Unconverted?



Guest Speaker

Carl Wrangel Linus Starkus Jesse Estes

15:50 - 16:35

,

Stage C

Once Upon a Time in the East



Scenes aren't built by brands; they're built by people. Stories of the rise of the bar scenes of Eastern Europe, from Prague to Almaty and from Tel Aviv to Tallinn, drawn from more than 12 years as Diageo's Advocacy manager for the region — launching World Class in 12 countries and Diageo Bar Academy in 21. One lesson learned well: the magic happens when you make room for people to shine.

Guest Speaker

Loukas Vergopoulos

16:05 - 16:50

,

Stage E

Your Brain Is Still Better Than AI



Risk, Fear & Flow: The Deep Process of Creativity. In a world where AI can generate ideas in seconds, are we forgetting how to create? This seminar explores the psychology behind human creativity: the risk of trusting an idea, the fear of judgement, the discipline of preparation and the state of flow where everything comes together. AI can generate an idea, but it can't take the risk for you, feel the fear for you or experience your flow.

Guest Speaker

Max La Rocca

16:10 - 16:55

,

Amphitheater

Creativity in Reàl Time: From Classic Cocktails to On-the-Spot Creations



An interactive session on connecting flavours and creating spontaneous twists on classics based on guests' preferences. Through live demonstrations and a mystery box challenge using Reàl syrups, Giacomo Giannotti explores how to train creativity behind the bar.

Guest Speaker

Giacomo Giannotti

16:15 - 17:00

,

Stage B

From Red Light to Spotlight



A former brothel, three friends and a bar built by their own hands in Zurich's red-light district. How did Late Bloomers reach Europe's 50 Best Bars while navigating the costs of running a bar in Switzerland? The founders share the decisions, mistakes and turning points behind their journey, from building a place with its own identity to earning international recognition. An honest conversation about ambition, money, hospitality and staying true to yourself when the spotlight arrives.

Guest Speaker

Aineias Chilas Vangelis Dimitris Stylianos Kalemis

16:20 - 17:05

,

Stage D

Old Baile: From Behind the Bar to the Bottle



A guided tasting tracing the journey from bartender to brand owner: the evolution of Irish whiskey from unaged spirit to aged expressions, closing with the Old Baile rum cask release, alongside the story of building a whiskey brand from scratch, without investors.

Guest Speaker

Eddie Edvis Rudsinskas

16:30 - 17:00

,

Agave Stage

The Hand of the Maker



A personal encounter with the people who create traditional Mexican agave spirits. What is their motivation: is it economic, cultural or tradition? A visual narrative across the diverse agave landscape, illustrating the different communities and characters involved in producing agave spirits.

Guest Speaker

Phil Bayly

16:55 - 17:25

,

Stage C

Introducing a New Way of Drinking



Why they created the Wisp brand, and how they see the market through the lens of non-alcoholic drinking.

Guest Speaker

Nick Sourmpatis Georgia Georgakopoulou Lefteris Petrogeorgakis

17:05 - 17:50

,

Bar Academy Stage

From Shakers to P&L



A seminar on the journey of someone who starts behind the bar and ends up at the 'bar' of the keyboard: from the shaker to the finances and management of a venue.

Guest Speaker

Spiros Panopoulos Nikoleta Litsa

17:10 - 17:55

,

Stage E

Big History, Mini Highballs: The Japanese Whisky Masterclass



Discover the history of Japanese whisky and the precision behind the Highball. Learn how minimalism inspired the creation of the Mini Highball — a fresh new serve concept that brings heritage into modern bartending.

Guest Speaker

Konstantinos Gkionis Giorgos Ageev Dimitris Zengelis

17:15 - 18:00

,

Amphitheater

The Good, the Bad & the Ugly of Agave Spirits



An honest look at the hardest issues of the category's rapid growth: sustainability and agave agriculture (the boom-and-bust cycle, monoculture, genetic diversity, who benefits from the agave boom), the additive debate and transparency, Cristalino and Rosa — innovation or marketing? — what happens when brands change hands, and what the NOM really tells consumers. A candid, highly interactive discussion on where agave spirits are heading.

Guest Speaker

Julio Bermejo Jesse Estes

17:20 - 18:05

,

Stage B

Details Over Service



Service gets the order right. Hospitality turns your guests into regulars.

Guest Speaker

Igor Brovko

17:25 - 17:55

,

Stage D

Moldova in a Glass: Think Local, Pour Global



Moldova is one of Europe's least-known bar scenes — and that is exactly its advantage. Covor Bar, a small bar in Chișinău, turned Moldovan traditions, carpet aesthetics and even the country's 1960s–80s mosaic bus stops into a bar brand. In this session: translating local culture into a concept guests remember, building systems that keep a small team consistent, and connecting a bar from a small market with the global community through guest shifts and the SHIFT network. Plus honest lessons from the mistakes they paid for, and a short tasting of Moldovan flavours.

Guest Speaker

Dmitriy Poli Octavian Emilian

18:10 - 18:55

,

Bar Academy Stage

Espresso: How to Pull the Perfect Shot!



Espresso can sometimes feel confusing, but fear not! A breakdown of the basic principles for pulling great-tasting shots. Achieve excellent espresso and a growing, satisfied customer base!

Guest Speaker

Panagiotis Vitalis

18:15 - 19:00

,

Stage E

The Spirit of Bar Gabriel: Misafirperverlik



Hospitality has become increasingly efficient, but has it become less human? In this seminar, Osman Baycan, founder of Bar Gabriel and Türkiye's most decorated bartender, explores Misafirperverlik, the Turkish philosophy of hospitality rooted in care, generosity, and human connection. Inspired by the historic Kıraathane and Gazino tradition, Osman challenges conventional service culture, shifting the focus from serving to hosting and from transactions to genuine relationships. Through cultural insights, practical examples, and the principles of Dedication, Nuances, and Attention, he shares how to create meaningful guest experiences. Because in an era where great cocktails are expected, true hospitality will leave the real mark.

Guest Speaker

Osman Baycan Can Yenidoğan

18:30 - 19:00

,

Stage D

Cocktails & Friends – Great Hospitality Doesn't Need a Metropolitan Postcode



At Jeffer, you enter the first time as a guest and you come back as family. Fausto Bigongiali and Riccardo Carli show how, thanks to genuine hospitality, their guests become part of daily life — co-creating menus and leading guest shifts inside the bar, and travelling with the team to Florence, Rome, Milan, Berlin and Athens outside it. Guests that became community, community that became friends, and friends that led Jeffer and the city of Pisa to 50 Best Discovery.

Guest Speaker

Fausto Bigongiali Riccardo Carli