Giulia Cuccurullo: Curiosity and Connection
Today we showcase Giulia Cuccurullo, who talks to us about what drove her trajectory from Naples to London, with a small detour in Paris.
My interview with Giulia
Where were you born?
I was born in Naples, Italy.
How did you decide to get into the bar business?
It came by itself, I started to work when I was studying and then, after my last exam at the university, I realised that this was the job I wanted to do. So I decided to focus more only on that.
Who was your mentor when you were in Italy?
All the people I was meeting or working with. I didn’t work only with one person but with
different professionals and I travelled a lot to see what other cities or countries were doing.
What made you decide to move abroad?
The curiosity. Curiosity of the unknown. I’ve always wanted to try to live somewhere other than Italy for a little bit. And I chose London because of the cocktail scene, the language, the proximity to Italy, and also because it was familiar, as I came to visit the city once a year.
What do you think about the fact that there are women managers and/or head bartenders in the three biggest bars in London: The American bar at the Savoy, the Connaught and you at the Artesian?
I think that people have finally started to see the person and not the gender.
Do you think women in the bar business are treated better abroad?
I never generalise, I don’t think it’s a matter of country, but a matter of who decides how to treat women.
What made you decide to move to London from Paris?
I moved to London first, and when I was still living in London, I went to work in Paris for a little while. You can kind of consider it a strange commute.
How did you land the job at the Artesian in 2018?
That was the year when Remy Savage was head bartender and Anna Sebastian was bar manager. I had worked with Remy before when I was in Paris, and I had met Anna a couple of times before. I was actually already thinking of checking if they had a position available when I received a message asking me if I wanted to apply, so I did.
Tell us about your cocktail menu.
The current cocktail menu is called Connection and it’s a collection of shared moments that brought us together in the last few years. It’s divided in 5 chapters: mindfulness and wellness, celebration, community, sustainability, and happiness. It represents our stories of connection between each other.
What kind of legacy do you want to leave at Artesian?
I would like to transmit and keep the sense of the team, building a team that is strong enough to keep the legacy alive and pass it onto others on its own.
What advice would you give to your younger self at the beginning of your career?
Always observe everything that is happening around you, it’s the best way to learn faster.
Signature cocktail: The Bridge
This cocktail secured Giulia’s win at the Patrón Perfectionist Global competition in 2020.
50ml Patrón Silver
50ml rhubarb cordial
30ml fortified wine blend (2 part Martini Ambrato, 1 part Americano Cocchi)
30ml tomato water
1 dash salt solution (1 salt : 4 water)
Ice:
Clear cubes.
Glass:
Collins.
Garnish:
Edible leather made with tomatoes and rhubarb.
Five questions for Giulia
Favorite 3 ingredient cocktail?
Tommy’s Margarita.
Sweet, bitter or sour?
Bitter.
What do you miss from Italy?
The food.
Freepour or jigger?
Jigger.
Your nerdiest secret passion?
Knowing all about the house market in every city I live in.
Where you can find Giulia
Giulia is on Instagram: @giuggifoca
And you can find her behind the stick at the Artesian