Former winners Entree competition Best Bartender: 'A milestone in my career'

Picture: Ming Chao
Main picture: Stefan Sumual (winner Best Bartender 2022)

It was always his dream to win the title of Best Bartender. Last year, this dream became reality. Stefan Sumual: "This was a milestone in my career as a bartender. It has opened countless doors." Other former winners have had similar experiences. Andrew Nicholls (winner of 2007): "At the time, it gave my fame, popularity and recognition a huge boost. I was in the spotlights." And Andrei Talapanescu (winner of 2019): "It really puts you on the map as a bartender."

'Super cool assignments'

Najade Bijl has the same experiences. In 2021, she worked at Pulitzer's Bar in Amsterdam and won the title Best Bartender. "After the victory, Pulitzer's Bar became increasingly crowded. Guests came from all corners of The Netherlands to enjoy a cocktail made by me."

And more opportunities came her way. "I started receiving more and more requests from brands for collaborations at events. These were fantastic assignments," she said. She received so many requests that she registered herself self-employed with de Kamer van Koophandel. "I traveled a lot abroad. London, Paris... I went everywhere, and everywhere they introduced me as the best bartender in the Netherlands." She laughs: "That makes me quite shy."

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It's clear that winning Best Bartender comes with many rewards. But what about the competition day itself? It starts in the late morning with a knowledge test and a speed & efficiency round for all participants. The top six contestants then advance to the three-round elimination race, where they are assessed by a professional jury (Tess Posthumus, Lennart Deddens, Andrew Nicholls, Stefan Sumual, and Mads Voorhoeve) on aspects such as speed, efficiency, technique, mixology, personality, and hospitality.

Nicholls: "You are challenged to demonstrate your skills on multiple fronts." Talapanescu adds: "This competition is organized by an independent platform, not by a liquor brand, as is often the case, and hence, it holds a high reputation in our industry." According to Nicholls, however, the competition is more than just winning a title. "Later in my career, I realized that the competition is a great way to draw attention to the inequality that bartenders faces."

More than a mixologist

Nicholls believes that this group is severely undervalued and underpaid. "A good bartender is much more than a mixologist. They can function effectively in a hectic and unpredictable environment, take responsibility, and go beyond the expected." Talapanescu concurs, "Bartenders must be skilled at reading their environment: how can I support my colleagues, what do guests need, and how can we, as a team, perfectly adapt to the atmosphere. It's not about putting on a one-man show."

Pictured below: Andrew Nicholls (left) and Andrei Talapanescu (right).