Focus on Giorgio Tosato
The spirit of “Philoxenia” in Italy, Britain, Greece… and beyond
Giorgio Tosato, known online as The Notorious Cocktail, curated his craft as a mixologist for many years and has trained staff to emulate his vision. His ability to produce a unique taste experience is his passion, attention to the smallest details, his obsession! The joy brought to the event by the perfect cocktail – his ultimate goal. He worked closely with Gordon Ramsay and launched a signature cocktail menu for a number of Ramsay’s restaurants in London. Giorgio’s cocktails are featured in the Financial Times magazine, ‘How To Spend It’ and Bar Business Magazine. He founded Philoxenia Events in 2018.
“Colours, flavours and smells are vital to any cocktail creation, but these are extremely personal elements as well, so experimenting is essential in order to come up with something that is truly bespoke and unique… The key, always, is to really understand the brief and be able to “liquefy” it in such a way that it ties in with the rest of the key elements, such as the occasion, location, time of the day, etc and becomes a memorable part of the story.”
Giorgio Tosato, Los Angeles Convention Center, 2019
Your name is Italian, tell me about your roots.
I was born and raised in Italy. I am from Milano but my parents are both from Padova.
Giorgio, where did you get your start?
Twelve years ago, my thirst for new experiences led me to London. I couldn’t speak English very well, and really didn’t know where I would end up. I soon realised I enjoyed the joy that people experience when they meet together over a drink. I loved London immediately, I couldn’t believe the number of really high level bars and restaurants there were in central London. The diversity and possibilities fired me up! It stimulated me to develop further.
I decided to apply as junior bartender at Sketch, quite possibly the most beautiful and coolest bar and restaurant in Mayfair. It was hard at the beginning, especially in a vibrant bar with my limited English, but it was rewarding, and I began to understand that people were looking for a cocktail experience, so I got to work and really applied myself. A few months later, I was promoted to bartender. Over a period of 5 years and after many long shifts learning my craft at different bars I finally landed a job as a bar manager at the Gordon Ramsay Group.
Did you ever feel like you had to choose between making great cocktails or great food?
No, I always knew I wanted to be behind the bar creating cocktails. This is because one of the favourite parts of my job is engaging with my guests. Making great food means you have to work in the kitchen and that doesn’t allow you to communicate directly with the guests or see their reaction after the first bite/sip of your creation. But I have to admit I love cooking great food as well. Especially Italian cuisine! At the end of the day, where there is food there is also a memorable drinking experience waiting to happen!
How did your experience with Gordon Ramsay help you in your career?
When I received the offer from The Gordon Ramsay Group to become Bar Manager for one of the biggest restaurants of the group, I knew from the beginning it will be an amazing experience! I had to understand gastronomy and its incredible potential. I was asked to create a new seasonal cocktail list with a selection of cocktails for all tastes. I also had to pair the new cocktails with some of the signature dishes from the restaurant’s menu. It was a huge responsibility to live-up to the high expectations of chef Gordon but it definitely helped me to develop my mixology skills and create a unique character for my cocktails that follows me until today.
Is Ramsay as hard on his staff as you see on TV?
No, he is a true professional. I didn’t really see too much of him because he was filming in the USA quite a bit.
Can you tell me about your business?
In 2018 I felt ready for my next adventure and with my wife we decided to introduce Philoxenia Events, a luxury bar management company for destination weddings, corporate and private events. We operate in the UK but also in our native countries of Italy and Greece. I seek to understand the client’s vision and deliver unparalleled taste and service. In the past three years my team I have participated and planned some of the most remarkable events. We highlighted our Notorious cocktails in glamorous weddings in Mykonos, Santorini and Puglia and I created a Creed inspired cocktail for the famous fragrance company House of Creed. Whatever the client can imagine for their event, Philoxenia’s team always strives for excellence.
My team and I also provide cocktail masterclasses for events ranging from intimate gatherings to large business or social functions, and of course bar consultancy for businesses looking to train staff to deliver exceptional hospitality.
The name of your company is obviously Greek, what does it mean?
Philoxenia comes from an ancient Greek term referring to a deep sense of duty, kindness and hospitality towards guests, foreigners or strangers. It is one of those words that has no translation in another language, and embodies the true generosity of the human spirit. Something that really defines what we strive to do.
Your wife Silia is Greek, and you got married in Greece. Do you ever see yourself living there full time?
Absolutely yes! Every time I visit Greece, the blue sky and turquoise sea of the Aegean help me keep my inspiration alive and the local fresh ingredients that are always available allow me to experiment and discover new infusions. On top of that, the Greek crowd is very open to signature creations and appreciates a good cocktail and a creative mixologist. Therefore, Greece is a great market for me to develop my business further and for this reason, notwithstanding the Covid situation, we decided to expand and open a branch office and a cocktail laboratory in Athens.
You publish some fantastic cocktail photos, are you working on a book?
No, I am not working on a book now, but I am definitely considering it for the near future. I am fortunate to have some very talented photographers that showcase our creations in the very best light.
What are your big plans when things open back up?
Covid doesn’t allow much space for big plans at the moment, but in the next 2 years I am planning to invest in a cocktail bar, perhaps in Greece…
Five rapid fire questions for Giorgio
Whiskey, bourbon or rye?
Bourbon.
Garnish you can’t live without?
Fresh-grated nutmeg.
Best thing you ever stole from a bar?
My wife (she was a regular).
Weirdest cocktail you ever saw?
A slingshot on the glass that breaks the ice.
Your last drink on death row?
Boulevardier.
Giorgio’s Signature Cocktail - Italian Sour
25ml Cocoa beans infused with Rum Bacardi 8
25ml Rye Whiskey
15ml Cardamom syrup
25ml Fresh lemon juice
3 Drops Chocolate bitter
Smoked mint
Recioto della Valpolicella foam
Garnish: Fresh mint leaves
Method: Shake & fine strain
Contact Giorgio
You can find Giorgio Tosato at philoxenia.co.uk
Hit him up on instagram at @the_notorious_cocktail
Twitter @PhiloxeniaL
Facebook: @giorgio.tosato and @philoxeniaevents
Linkedin: Giorgio Tosato