World Bartender Day: Q&A With Alejandro Peralta Santos, Sem's of Mayfair, London

This World Bartender Day, we spotlight Alejandro Peralta Santos, Bar Manager of Sem’s of Mayfair at The Chesterfield Mayfair. Inspired by his grandfather, Alejandro sees bartending as more than mixing drinks - it's about storytelling, hospitality, and creating unforgettable experiences. In this Q&A, he shares his journey, the art of crafting cocktails, and what it takes to stay ahead in the industry. Join us as we raise a glass to bartenders everywhere. What inspired you to become a Bar Manager, and how did your journey in the hospitality industry begin? My journey into hospitality began a year before I moved to Europe. I started bartending as a hobby while working in a completely different industry, but over time, that hobby became a profession. Interestingly, my grandfather was a bartender and later a restaurant manager, so I like to think it runs in the family. In many ways, I’m continuing his legacy. The passion for hospitality has always been there, and I’m proud to be part of this industry. I even have a black-and-white photograph of him with a cocktail shaker - a constant reminder of where it all started. Alejandro's grandfather during his bartending days What are the most rewarding and challenging aspects of managing a bar? Managing a bar is like being both an alchemist and a theatre director. You are surrounded by an endless array of ingredients, each with the potential to create something unique, while also playing the role of host and performer in a dynamic venue like ours. The most rewarding part is crafting the perfect drink - balancing flavours to create a memorable experience - while ensuring guests enjoy the atmosphere, music, and hospitality. The biggest challenge is seamlessly blending all these elements. But when guests are fully immersed in both the drink and the experience, that is when you know you have truly mastered the performance. With so many new cocktail trends emerging each year, how do you decide which ones to introduce and which to pass on? This is both the hardest and most exciting part of bartending. Letting go of a trend is usually easier - you know it is time to move on when customer interest fades or when certain bottles remain untouched for months. However, deciding which new trends to embrace is more complex. As a manager, I stay informed by reading, researching, and keeping up with the latest ingredients and techniques. It is incredibly rewarding when a drink you have developed through careful research becomes a success. But sometimes, inspiration strikes unexpectedly - an idea or an ingredient that is not trend-driven but instinctive. When that creation turns into a bestseller, you realise you are not just following trends; you are setting them. Alejandro with one of his cocktail creations in Sem's of Mayfair What is your philosophy when it comes to creating a memorable experience for customers? For me, it all comes down to personalised interaction. Historically, bartenders have played many roles beyond serving drinks - they have been confidants, advisors, and friends to those sitting at the bar. That remains true today. A great bartender connects with guests on a personal level, making them feel welcomed and valued. On the other hand, a memorable experience can also come from knowing the bartender’s story. When bartenders share their personal journey - whether through recommendations or by crafting cocktails inspired by their background - it adds a unique and intimate touch. Ultimately, it is about creating connections that go beyond the drink itself. How do you balance maintaining a high-quality drinks menu while staying efficient and profitable? There is an old saying back home: in life, you can only have two out of three - quality, speed, and low cost. For me, the choice is clear: quality and speed. When it comes to ingredients, I always prioritise quality - but only when it genuinely enhances the drink. If an expensive ingredient does not contribute to the right flavour profile, it does not belong in the cocktail. Efficiency is just as crucial. A bar must run smoothly, ensuring drinks are served promptly without compromising on quality. When you get both right, customers appreciate the experience, and profitability follows naturally.

Q&A with Alejandro Peralta Santos

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