The World of Bartending Through Kabir Suharan’s Eyes

Kabir Suharan, the widely respected bartender currently slinging drinks at PANTJA, has learned a lot during his decade-long career. In his current role, Kabir has taken his restaurant’s bar program to a whole new level, pushing the boundaries of the modern cocktail while expounding upon the classics.   

His passion for inspired cocktails stems from a focus on the fundamentals, ensuring even the smallest details are accurate, creating an all-inclusive experience in both product and service. On his travels and through the growth of Diageo London and Indonesia, he’s tasted hundreds of beers and spirits and has had the pleasure of dozens of tasting sessions at whisky distillers all over the world.

With extensive experience, Kabir is known for his humble approach and his passion for teaching and training. In this conversation, he muses on what’s new in his industry, the emotional labor required in his profession, and keeping the team bar happy is crucial.

1. How did you get into the bar world?

My passion for food & drink started at an early age – growing up in an Indian family in London meant big family feasts and expressions of love for others through feeding them well. This love affair was cultivated when I joined Diageo in 2009 and became the Johnnie Walker Blue Label Brand Ambassador for the UK.

I began exploring the vast depths of Scotch whisky and also cultured a curiosity for the world of luxury. My job required me to engage fluently and conduct whisky tastings with a wide range of people– from restaurateurs & food critics such as Matthew Fort, Tom Kitchin and Tom Parker Bowles, athletes and sportsman such as Matthew Dawson, Sir Ian Botham, models such as David Gandy, and A-list celebrities such as David Beckham.

But my passion for whisky and premium spirits only grew as I moved to Jakarta to set up the infrastructure for Diageo Reserve for Indonesia.

2. What is one trend in the industry you are excited about?

Low and no ABV (Alcohol By Volume) cocktails are currently gaining traction globally. Bartenders are making delicious, balanced and complex cocktails with lower alcohol content allowing guests to drink for longer during the evening without becoming too drunk too quick!

Also bars that are proponents of Closed Loop systems – reducing, reusing and recycling all their ingredients to reduce their carbon impact. Newly opened Penicillin in HK is so great example of this. 

3. How do you meet the emotional demands of tending bar?

The challenges of running a bar and restaurant are endless! Every day there are new challenges to deal with, from staffing, maintenance issues, supplier issues – the list is endless! Ironically the thing that makes it all worthwhile is tending bar and talking and looking after guests – whenever they’re drinking at the bar, all the woes of running a bar fade away!

4. What do you typically do at the end of your shift?

We usually sit together as a bar team with a cold beer and a shot and we talk about the things we are doing well and the things we think we need to do better. It’s a great opportunity to talk to each other with our guards down, reconnect and set our vision and direction for what kind of bar we want to be. 

A true beverage professional, Kabir enjoys simplicity and harmony with flavors and a genuine, consistent approach to hospitality.

^{Kabir Suharan’s masterclasses and cocktail omakase are available through events booking, exclusively on SELESA.}

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