We flight again to London, for the last time of our journey, to interview Federico Pavan at the Donovan Bar.
Thanks Federico, first of all, tell us who you are
I grew up in a small village outside Verona, Northern Italy. In 2009 before I turned 20 I decided to trade the rolling hills for a city scene and moved to Madrid. Fresh in the soul of Spain, I joined the renowned ME Hotel as Head Bartender; it was here where my flair for hospitality and commitment to unrivaled
Federico Pavan
guest service began.
After four years of meticulously mastering classic cocktails with a contemporary twist and studying vintage spirits, I received a call in 2012 from the ‘maestro’ of cocktails, world-renowned mixologist, Mr Salvatore Calabrese inviting me to joined The Playboy Club bar in collaboration as Bar Supervisor.
Dedicated to art and eager to master more I was send by Salvatore Calabrese to train at the legendary institution High Five Bar in Tokyo, to work as a protégée under the strict guidance of world-renowned Japanese mixologist Hidetsugu Ueno. With combined acute accuracy and regimented techniques I learnt the art of balance and precision, even ice was treated with the utmost respect and carved to a definitive degree.
The Playboy Club bar’s reign ended its residency in 2015 I joined the Coburg Bar at The Connaught Hotel as Head Bartender. Named as one of the jewels in Mayfair’s crown of bars, I was ready after 2 years for a new challenge and seeking a bar steeped in heritage, elegance and sophistication, where better than the iconic Donovan Bar.
Could you describe, in short, your bar, its mood and your philosophy of bar?
Intimate sophistication. Playful decadence. Scintillating cocktails. The Donovan Bar has long been the destination of choice for Mayfair’s most discerning sippers. Inspired by its namesake, celebrated photographer Terence Donovan, this stylish drinking den is adorned with his iconic 1960s prints and sleek, photography-themed accents.
The Donovan Bar’s impeccable cocktail menu comes courtesy of the legendary maestro of cocktails, Salvatore Calabrese and his team.
Donovan Bar
Coming to the covid-19 crisis, how did you react humanly, psychologically at the spread of the virus and the consequent lockdown?
Unfortunately, we still have a long way ahead before we get back to normality. Thanks to the medical health system and everyone effort to stay home the death curve is finally dropping giving all of us the possibility to persevere with our dreams and ambitions. Another lucky thing is that thanks to technology I can constantly contact my family and receive updates from Italy. Hopefully in the next future this situation will teach us how important is to be generous, respectful, helpful.
When the re-opening will be announced in your country what you will concretely do? what action will you put into
Sparkling side of the moon
practice?
What do you suggest to those who will be facing the re-opening phase soon?
My suggestion is simply to comply with government rules trying to avoid overloaded public spaces. It is necessary to understand that we should take baby steps to get back to normality. We need to be patient in every move we make and stay alert more than ever.
In the main time we should never lose focus on the main objective which is our guests satisfaction
