Travel stories from bartenders might sound like a cliché, but in reality they play a huge role in our growth. Travelling overseas for work is exciting, formative, and often eye-opening.
It is not about partying from one city to the next – save that for the backpackers – but rather about engaging with different cultures, discovering new ways of doing things, and carrying the appreciation for your craft beyond the borders of your usual niche. Bartenders travel for many reasons, but, in my case, this was both for a guest shift and as part of a consulting project.
How it Started
All the best stories start with a martini. Mine was no different. I still remember when my friend Roslyn sent me a text with a proposal that sounded too good to be true: “Want to come to China?”
Yeah, sure, I thought. That’s never going to happen.
The hospitality industry is full of people who talk the talk. Big promises, shiny words — and very little follow-through. But Roslyn Foo isn’t one of them. She is a highly respected marketing strategist, founder of Glamorazzi, mentor to countless business owners, and a Marketing lecturer at RMIT. She doesn’t just talk — she walks the walk.
The Dream Team
This wasn’t a solo mission. Joining us was the legendary chef Ryo Northfield, a Japanese talent based in Melbourne, trained by legendary Iron Chef Hiroyuki Sakai. Beyond his impressive résumé, he is also one of the funniest and kindest people you will ever meet.
And then there was me: a renegade bartender, tagging along with a fraction of their success, sitting on the sidelines with my cocktails, content creation, and half-baked big business ideas.
Why Me?! Hard Work, Trust, and Tall Poppies
This industry is competitive, diverse, and sometimes ruthless. It takes resilience, the ability to absorb feedback like a sponge, and the determination to constantly prove yourself. One of the greatest lessons this experience reinforced for me is that when you work hard, people notice. The right people will invest in you—not just for your technical skills, but for your attitude, work ethic, and people skills.
Unfortunately, that kind of support is rare. More often, I have experienced the opposite: gossip, politics, and the infamous “tall poppy syndrome.” In Australia especially, success can attract more criticism than encouragement. Instead of lifting one another, many in hospitality compete by cutting others down.
This is exactly what keeps the industry from reaching its true potential.
Success never happens overnight. It is the result of years of dedication, frustration, and burnout, building toward a handful of career-defining opportunities. And when they come, you must be ready.
Social media adds another layer to this reality. A ten-second reel can now define people’s entire perception of you, whether fair or not. It is something every young professional entering the industry should keep in mind.
As my Nonno always tells me: You should work to live, not live to work. A fair point.
But at the same time, nobody gifts you anything in this world. If you want something, you must work for it—sometimes harder than anyone else.
China, China, China… Not what I expected
Fast forward a few weeks, and suddenly I’m stepping into southern China. Lux Resorts engaged us to visit their stunning property in Chongzuo, near the Vietnamese border. A paradise of lush landscapes, karst mountains, and rivers so beautiful that the word “scenic” barely does them justice. I had never been to China before, so my head was full of clichés — Beijing, Shanghai, mega-cities and neon lights.
Instead? A rural paradise. Magical landscapes. Smiles everywhere. It was one of the most beautiful places I’ve ever seen.
For 10 days, we worked closely with the resort’s management, chefs and bartenders, hosting two showcase evenings for guests while sharing recipes, service techniques, and flavour pairings. In return, we were immersed in their craft, hospitality, and local culture. Despite language barriers, the exchange was rich.
Easy, right? Except for the fact that I spent half the time trying to explain what gluten was. Thank God for the management team who became my unofficial translators and life saver 😂.
By the end of the trip, I managed a few broken Chinese words. Most importantly: how to ask for more rice.
Because folks — that rice! Local wild rice, easily the best of my life.
The chefs would laugh every time I asked for more because apparently my pronunciation was closer to “bring me a tree” than “more rice”… But Hey! They got the message. Breakfast, lunch, dinner… I could’ve lived on it.
Life Inside a Luxury Resort
Now, let me paint the picture of this resort. Think: architectural design blending seamlessly into the landscape, suites that cost more than my monthly rent (okay, way more), and service levels that make you rethink the meaning of hospitality. The kind of place where “exclusive” doesn’t even begin to describe it. Guests expect the world, and they get it.
The resort’s staff impressed me most. Many were locals, and their warmth, dedication, and pride in their work made every day a joy. Their cooking and service would easily earn hats in Australia. At the same time, the resort had a profound impact on the surrounding community, employing and empowering locals, supporting farmers and suppliers, and showing how hospitality can uplift an entire region.
The daily routine was equally inspiring. We visited local markets, sourced ingredients with the chefs, and experimented with collaborative menus. We joined river high teas, cultural ceremonies, and even staged a service at the breathtaking Ban Gioc Waterfalls, right at the border of Vietnam.
Consulting with Purpose
Of course, there was work too.
Most consulting gigs I’ve done start the same way: you walk into chaos, your eyes water, and you think “oh boy, where do I even start?”
But Lux was different. They didn’t need saving. They wanted perspective. A fresh pair of eyes to fine-tune an already polished operation. That’s smart hospitality.
An important highlight wasn’t us teaching them. It was what we learned. Their chefs were phenomenal, their bartenders razor sharp, and their hospitality was next level. Service was impeccable, every smile genuine, and the resort itself — only 50 rooms, but sprawling with bars, restaurants, and infinity views — felt like living inside a postcard.
So… What Does a Consultant Actually Do?
If I had a dollar for every time someone confused a bar manager with a bar consultant, I’d… well, I’d still be consulting, but probably with a better watch.
Here’s the thing: consulting isn’t just about creating a cool new cocktail list. That’s a bar manager’s job. A consultant digs deeper, analysing every aspect of the business, from product knowledge and cost control to target demographics, ambience, and financial outcomes. It’s something that relies heavily on experience rather than academic knowledge, but it also demands a solid grasp of business management, strategic planning, and creative thinking.
If you want a tangible example of what a consultant actually focuses on, here are some of the key areas we addressed at Lux. Of course, we cannot share every detail, but the following represent a few core aspects of a consultant’s work:
- Guest Demographics and Consumption Habits – At a luxury wellness retreat, alcohol consumption is often lower than in urban bars. We recommended expanding low-ABV and alcohol-free offerings, paired with food elements such as canapés, to create more engagement and extend guest time at the bar.
- Sustainability – A huge amount of fresh fruit was being wasted daily at breakfast buffets. While the cost of fresh produce was very low, the waste was significant. We suggested transforming surplus fruit into cordials, shrubs, and infusions, reducing waste while inspiring staff to explore new techniques and flavours.
- Staff Development – Encouraging knowledge exchange and hands-on experimentation not only improves skills but also deepens staff engagement, ensuring the resort continues to attract and retain talent.
Those recommendations came from direct observation and included tangible suggestions with clear outcomes and practical steps for implementation. This is not just about offering ideas and build a list, but about creating realistic, actionable plans that improve business operations, resource management, and efficiency. Each recommendation carried several key points, which were discussed in multiple meetings with the entire leadership team. Every team member should be involved in those conversations, contributing ideas and perspectives.
Being a consultant is not about ego. It is not about stamping your name on a cocktail or a menu. It is about helping a team find its rhythm, refine its craft, and build something that lasts long after you have flown home.
In Conclusion
This trip was one of the most rewarding experiences of my career. I am deeply grateful to Roslyn for her mentorship, to Ryo for his talent and humor, to Aubrey, the resort’s exceptional GM, and to every member of the Lux team who welcomed us with open arms.
This industry is full of challenges, but also full of opportunity. Do not waste time on negativity or jealousy. Instead, be inspired, be curious, and be kind. Trust the right people, recognise hard work, and appreciate different skills.
Awards and lists will only take you so far. What truly makes you valuable is your commitment, your dedication, and your ability to help others succeed.
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