Davide Boncimino and his climb to success
Davide Boncimino leads us on his career climb that starts from the Italian village of Sandigliano, with a population of 2645, up to the nightlife summit of Bangkok.
My interview with Davide
Davide, how did you get your start in the world of bartending?
Curiosity and necessity got me into bartending. I was still a University student at the time and I needed some extra cash. I thought bartending could be a great way to earn some money while still having fun. Unfortunately none of the bars would give me the opportunity to start bartending as I didn’t have any experience. So I saved up some money delivering pizza and working in construction to be able to sign up for a basic bartending course. Quickly after that I had my first bartending opportunity working a private event. It was an 18 year old’s birthday party in a villa near my city and I remember having so much fun that night that I really wanted to do it for a living. And here I am now.
When did you first get the urge to leave Italy to try your luck abroad?
I suppose it’s something I always wanted to do. Part of my family is originally from The Philippines and I was lucky to travel to visit them since I was a little kid. But I think the person that motivated this urge to work overseas is my brother.
He left Italy a few years before I did and lived in London, Palma de Mallorca, Seville and Sydney before ending up in Osaka. I visited him when he was living in the first two cities and when I saw how well he was doing I felt like I too could have something similar. I had first moved to Milan to start bartending full-time and even though I only had a few months of experience I decided to take a chance and move to London. During my time in Milan, one of the trainers from the bartending school where I took my first course told me that if I wanted to make a difference I should move to London to learn and work from the best. I’m not sure I achieved exactly what he had in mind during my time in London but I certainly had the opportunity to meet and work with some amazing industry professionals.
What was your first job in London?
My very first job in London was in a Lebanese restaurant near Oxford Circus as runner commis. I couldn’t speak English that well so carrying food was the best I could hope for and I worked there for about 3 weeks before finding my first job as a bartender.
How quickly were you able to move up in the ranks as a bartender?
When I arrived in London I had already been a bar supervisor in Italy, but I had to start from zero. I went from runner-commis to senior/head bartender in London and eventually worked my way up to Bar Manager in Singapore within 3 years. The truth is, getting the title isn’t the difficult part, it’s being able to lead a team and sometimes rushing into the role isn’t always the best move. I’ve come to learn that experience counts for a lot.
You worked in some great bars like Mr. Foggs in London in Mayfair and many others.
Yeah, I’ve had the opportunity to work in a couple of Asia’s 50 Best Bars as well as some really great venues that aren’t on the list.
Did you travel Asia before you got a job there? Why Asia and where did you go?
As mentioned I had been to the Philippines several times growing up to visit family. However the first bar scene I got to check out in Asia was Singapore’s. In 2015 I won a cocktail competition in the UK and part of the prize was a guest bartending trip to Manila and Singapore. I immediately fell in love with Singapore and the incredible community there. As fate would have it I was offered the opportunity to take on a role in Singapore during that trip and I jumped at it. I came to Asia in 2016, starting off in Singapore. I left for Manila in 2018 and went back to Singapore in 2019. Then in 2021 I moved here to Bangkok where I am Bar Manager at the W hotel.
How is working in Asia different from Europe?
At this point, I’ve spent a lot more time working in Asia than I have in Europe. I’ve also spent two very different phases of my career in each continent. When I got to London I just hit the ground running trying to keep up with everyone around me and learn as much as I could as fast as I could. The pace of everything was very intense. When I moved to Singapore and into a more managerial role things definitely shifted. It wasn’t just about how fast I could make drinks anymore. I spent more time working on building more meaningful relationships with my teams, suppliers and the bartending community at large. It was in Asia that I really learnt more about hospitality and not just service. I don’t know if it’s really an Asia vs Europe thing, it’s just that I was in two very different places mentally and geographically.
You are an avid rock climber, when do you find time to practice the sport?
It’s something that I really enjoy so I do my best to find time before work and I prioritise climbing on my days off. Even if I’m tired or work is a little hectic it’s something that boosts my physical as well as mental health so I always try to make time for it. Climbing outdoors takes a bit more time and organisation so I haven’t been able to go as much as I would like. That said, I do have an outdoor climbing trip coming up soon and I’m very excited about it!
Do you think any of your skills (mental or physical) have helped you in your job as bartender?
I think I’ve always had pretty good hand/eye coordination and that’s helped me pick up things like working flair behind the bar quite quickly. Apart from that, growing up in Italy my father took great pride in demonstrating that warm “Italian hospitality” and was a great host to all our house guests. I definitely picked up on the importance of making people feel comfortable and well looked after in your home. The way I see it the bar is my home and when guests come to visit I always want to make sure they leave feeling like they were taken care of.
What aspect of Italy have you brought to your job in Bangkok?
Well definitely my accent!
But also my love for ingredients such as aperitifs, vermouth, amaro, and limoncello. All these ingredients play a big part in the menu that we’re about to launch and I also hope to be able to bring some of that Italian hospitality to the bar.
Tell us about your signature cocktail, the Marshall that you created for the Bacardi legacy competition in 2017. You won for Singapore and made it to the finals.
I was inspired by a barfly in Singapore, Chris Marshall, who is an amazing person and the kind of bar guest that genuinely enjoys talking to people and knows what they like to drink but is always interested in tasting something new. He’s very passionate about rum but most importantly is a good friend of mine.
Signature cocktail:
The Marshall
40ml Bacardi Reserva Ocho
10ml St. Germain Elderflower liqueur
15ml Lustau Dry Oloroso Don Nuño sherry
20ml Fresh lemon juice
5ml Organic agave syrup
Crack of black peppercorn on top
The drink is wildly popular now, why do you think that is?
I am not sure I’d say it’s wildly popular but I think in its small way it was able to touch many people in the bar community in Singapore because of what it represents and who it is inspired by.
Do you see yourself settling down and having a family in Asia?
For the moment I am very happy living and working in Asia, so I have no plans to leave soon.
Where do you see yourself in 5 years?
I’ll definitely still be climbing and working in the cocktail industry here in Asia. Hopefully by then I’ll also have a dog.
Five Questions for Davide
Coolest bar concept?
Roadhouse, London.
Your bar mentor or idol ?
Kata Simon, the only bar mentor I ever had. She was my head bartender at Mr Fogg’s Residence in London.
Favorite cocktail book?
Liquid Intelligence by Dave Arnold.
If you could only drink one cocktail for the rest of your life, which one?
Highball.
A bar tool you cannot live without?
My artichoke measuring spoons.