By Madeline Woolway, Hospitality magazine
Cedric Mendoza has been appointed head bartender at the Four Seasons Hotel Sydney’s highly regarded Grain Bar.
Mendoza previously worked at Manhattan, a bar in fellow Four Seasons Hotel Regent Singapore, which was awarded No.1 bar in Asia and No. 3 in the world on the World’s Best Bars list 2018. The move comes after Mendoza participated in a Manhattan x Grain bar collaboration late 2018.
His bartending style fuses fundamentals — instilled at Manhattan under the tutelage of Phillip Bischoff — with new age techniques and craftsmanship.
What drew Mendoza back to Australia for a more permanent gig?
“The Sydney bar scene is evidently one of the most diverse and fascinating I have visited so far in the world — 25 countries and counting,” he says.
Mendoza has also begun experimenting with Australian produce – think Kangaroo soaked in mezcal.
“Cedric’s appointment and venture down under is exciting for the bars industry, hotel bars in Australia are due for a comeback and that’s exactly what Cedric’s here to do,” says bar manager Roderick Boerma.
