same but different BAR

The same but different Bar will be hosted by the award-winning bar expert Stephan Hinz. For ten years now he has been shaping the German bar scene as a pioneer in experimental methods and extraordinary concepts. Hinz is the owner of a bar in Cologne called Little Link and author of several reference books. With his company Hinzself und Cocktailkunst he supports the catering trade and industry with his expertise. Continuously, Hinz develops path-breaking solutions for gastronomy, like his own bar station, the glass series Perfect Serve Collection and the ice machine Ice Forward. With his current project Stir + Straw he shows an environmentally friendly alternative to the one-way straw.

Carsten Moeller is the style-influencing bar manager of the Capella Bar at the Breidenbacher Hof in Düsseldorf. In this traditional hotel, he sets modern trends with a bar menu in Manga-style and extravagant drink presentations.

Lars Holzem is long-time bar manager of the award-winning bar Little Link in Cologne. It’s where he combines classic bar tendering and avant-garde techniques with unusual cocktail ingredients, like salmon or porcine.

Mohammad Nazzal has been showing for many years at the Al Salam in Cologne, how first-class food and high-end cocktails can be combined. His focus is on oriental ingredients, from date syrup to Tarator espuma.

Richard Dührkohp has won several awards and is in charge as the bar manager for four bars of the Hotel Tortue Hamburg, since 2018. For his cocktails, he experiments with ingredients like chestnut, parsley or Santolia viridis.

Ruben Neideck owns the title „bar tender of the year 2020“ and relies on a weekly changing menu with regional focus at the Velvet Bar in Berlin. With ingredients collected from the wild and unusual combinations he proves how exciting seasonal flavors can be.

Andreas Andricopoulos is the head bar tender of the restaurant Golvet high above the rooftops of Berlin, where creative star cuisine meets fancy drinks. It is here, where down-to-earth, regional ingredients and international modernism are united.