Marco Meloni, moved to London in 2019 and started as a barback in Opium and found his way to The NoMad Hotel in 2021. He comes from a small town, Monti, and has collaborated with talented bartenders in bars like The Duke Cocktail Lounge Bar in La Maddalena and Spirits Boutique in Olbia in Sardinia.

Learn more about him in the space below.

Your current place of work / Last place of work.

The NoMad Hotel

Tell us about yourself.

Born in 1997 in Olbia, Sardinia. I come from a very small town, Monti, not very far from the east coast, and here is where I started working behind the bar. Thanks to Massimo, my first employee, who had the patience to teach me everything, from mopping the floor to how to make coffee, cocktails came later. Been lucky and started to collaborate with the most talented bartender in Sardinia, working in beautiful bars like The Duke in La Maddalena and Spirits Boutique in Olbia.

At this point, I felt I needed to take a big step, and I moved to London in 2019. 

I started as a barback in Opium, as my English was not good enough and also I didn’t have any previous experience as a bartender in London. It was definitely challenging, having to learn a new language and a new style of work in such a busy place, but I was lucky enough to be part of a wonderful team that made everything easier.

Unfortunately, Covid happened and I went back home for a while, then eventually moved to Dubai and worked at the Mandarin Oriental.

I couldn’t stay away from London, I was missing that beautiful vibe and also my friends back there, so I decided to finally come back in May 2021, as a part of the opening team at the NoMad Hotel, where I’m currently working.

Why did you want to become a Bartender?

Being a bartender was a second choice, I always wanted to work in the kitchen but then the bar “happened” and I completely fell in love. I thought it was easier to have people close to me and express my creativity so… Here I am!

Image: Marco Meloni; Source: Facebook

What are some of the most important skills for a Bartender?

I think technical skills come with practice, but something that I focus on very much is being clean and organized. Also, from my point of view, it is very important to focus on the emotional side of the job (how you talk to people, how you make them feel), everything that concerns the guest experience.

If you had to pick one spirit brand you love, which one would that be?

Del Maguey, definitely. 

What's the best part of your job?

Everything guest related. Meeting new people, discovering things they like, making someone’s time special, and creating connections.

What do you love hearing as a bartender?

“Oh, this was one of my best experiences in bars!”

How can a customer get your attention in a crowded bar?

I think eye contact is the most efficient way.

Image: Marco Meloni

What is your go-to "surprise me" order?

I always ask some questions to understand where to go, but usually something very easy that people wouldn’t think about. 

There is a cocktail called Bitter Giuseppe that I recommend often to guests and usually works, a mix of orange bitters, lemon, Punt e Mes, and Cynar. Very easy but you don’t see it coming.

Please name 3 bars that you admire and why?

Bar Termini, I love the way they re-invented the aperitivo trend with this small Negroni serving, and the food…it’s just wow. They also do a delicious espresso—warmest hospitality ever and impeccable service, definitely my favorite bar.

Satan's whiskers are the best place for classic cocktails but also delicious bar snacks! Great vibe! 

Tayer+Elementary is my last pick. Not a place where I go every day, but I love their creativity and also the style of the bar. And I’m also in love with their prawn croquettes, insanely delicious.

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Do any good customer stories that you recall come to mind?

Back in Dubai, I met a family from Switzerland and their kids kept coming every day to the bar to see what I was doing. After I made one of them the best Raspberry Virgin Mojito, they invited me to go fishing with them and so I did. It was the first time, as a bartender, making a connection with guests and going out with them, it felt pretty special.

Header Image: Marco Meloni; Source: Facebook