Marcello Cauda, Bars Manager at The Berkeley’s Blue Bar, stands at the forefront of London’s luxury bar scene. With a career spanning continents and a philosophy rooted in blending tradition with innovation, Marcello has turned the Blue Bar into a hub for creativity, refinement, and experiential hospitality. From developing menus that captivate the senses to crafting unforgettable guest experiences, he reveals the secrets behind maintaining relevance and profitability in a dynamic industry.

Crafting an Iconic Experience

For Marcello, the guest experience is paramount. His journey from a small town in Italy to managing one of London’s most celebrated bars has shaped his unique approach to hospitality. “Every cocktail, every detail must evoke emotion. Whether it’s through the service, the atmosphere, or the drinks themselves, our goal is to create moments that guests remember long after they’ve left,” he explains.

This ethos is evident in the bar’s latest menu, Shades of Blue, inspired by the bespoke Lutyens Blue that defines the bar’s aesthetic. Each of the 12 cocktails is a tribute to a different shade, blending creativity and craftsmanship in a way that redefines how luxury is experienced. “None of the drinks are blue,” Marcello quips, “but every one of them tells a story that connects back to our identity.”

Balancing Creativity with Profitability

While innovation is central to Marcello’s work, profitability is equally critical. “We are part of a luxury hotel, which means we have to meet diverse expectations. Not everyone who visits knows the nuances of cocktail culture, so we aim to strike a balance between familiar flavors and bold, inventive ideas.”

Signature cocktails are designed to appeal to a broad clientele while maintaining the high standards of The Berkeley. Using ingredients like edible chalk, distilled seaweed, and butternut squash, the bar pushes boundaries without alienating guests. “We ensure profitability by carefully refining recipes, collaborating with brands, and staying data-driven in our decision-making,” he notes.

Sustainability in Innovation

Marcello also places sustainability at the heart of the Blue Bar’s operations. From sourcing local ingredients to reducing waste during cocktail creation, his team is constantly seeking eco-friendly solutions. “Luxury doesn’t have to mean excess,” he says. “Today’s guests appreciate mindful practices that align with their values.”

The team also engages in creative partnerships with premium spirit brands, often working collaboratively during the recipe development process. These partnerships not only enhance the bar’s offerings but also drive cost efficiency.

Staying Ahead in a Changing Industry

As the luxury bar industry evolves, Marcello emphasizes the importance of staying adaptable. “The future is experiential,” he predicts. “Guests are looking for something more than just a great drink—they want stories, personalization, and a reason to come back.”

To achieve this, Marcello focuses on staff training and digital engagement. By equipping his team with the skills to deliver exceptional service and leveraging platforms like Instagram to showcase the bar’s unique offerings, he ensures that The Blue Bar remains a destination for both locals and international visitors.

Looking Ahead

With his innovative strategies and unwavering commitment to excellence, Marcello Cauda continues to set a high standard for luxury hospitality. As he prepares to judge at the 2025 London Spirits Competition, his influence extends beyond The Blue Bar, shaping trends and inspiring a new generation of bartenders.

Whether it’s through his boundary-pushing menus, sustainable practices, or his dedication to creating unforgettable experiences, Marcello’s vision for luxury is clear: a perfect blend of creativity, profitability, and heart.

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If you’d like to connect with Marcello, follow him on Instagram or LinkedIn, and keep an eye out for his top spirit picks during the 2025 London Spirits Competition.

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Pioneering Change: Claudia on Leading the UK Bartenders Guild as Its First Female President
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