Behind the scenes with... Vitek Melichar, Bar Manager
Spotlight on Vitek Melichar
Our creative Bar Manager, Vitek, has a passion for curating exciting cocktail menus, as well as the perfect atmosphere in which to deliver them. He honed his skills during a five-year spell at Zedel’s Bar Américain, where he progressed to Head Bartender. He tells us why running the bar at Manzi’s is a job like no other…
What does your job entail?
I consider myself a bartender first and foremost because I have a passion for the service aspect of my role and I also love to roll my up sleeves alongside the team. I look after both of Manzi’s bars, one on the ground floor with a ten seat-long counter for those who like the comfort of a bar stool for drinking and dining, plus an island bar on the first floor, which opens in the evenings. I also curate our menus and I’ve enjoyed sourcing all kinds of Mediterranean cocktail ingredients, from aromatised wines to Acqua di cedro, designed to complement our seafood offering here at Manzi’s.
How did you get into the hospitality industry?
I took a break from my Physiotherapy and Massage studies in the Czech Republic eleven years ago to come to London and I’ve never looked back. But it was when I visited a friend of mine Brasserie Zedel’s Bar Américain, where she was working, that I fell in love with the atmosphere of a classic cocktail bar. I was determined to work there and learn as much as I could. I started off waiting tables, and was Head Bartender by the time I left, five years later.
What is it about running a bar that you love?
I enjoy the ‘theatre’ of bartending, and also the creativity that goes into devising a drinks menu. There’s nothing like coming up with an inventive take on a classic, training your staff to make it and then seeing a customer taste and enjoy it for the first time. I’m a team player and enjoy the camaraderie and unity a bar team has to achieve to work well together. Creating a relaxed and fun working environment directly transfers to the guests’ experience.
What’s your favourite time of day at the bar at Manzi’s?
Aperitivo o’clock! Those hours between 6pm and 8pm are pretty magic. At Manzi’s we’ve created a bar experience on the first floor where guests can relax over pre-dinner drinks, or simply meet friends for a cocktail. I love that it’s not all about a classic Negroni or Aperol Spritz – as great as they are – but that we can offer a dynamic alternative, such as a martini with a twist or a reinvented champagne cocktail.
What’s the secret to a perfect bar experience?
It’s about creating a ‘moment’ for your guest. Tailor the experience and the drink to perfectly match their taste and mood; understand why they’re here. At Manzi’s, our drinks menu embraces simplicity while delivering a few surprises. For example, our Miami Vice, a retro favourite, delivers its classic pina colada and strawberry daiquiri flavours in a contemporary way, via a clarified milk punch. We’ve thought hard about creating softer, playful flavour profiles to complement the delicacy of seafood dishes.
When you’re not at Manzi’s, where can we find you?
Anywhere green; I love to put on hiking boots and get exploring. For me, nowhere is more beautiful than Scotland. I also take day trips whenever I can to reset and recharge. I’m still exploring the English countryside.
What is your own tipple of choice and why?
I enjoy a Rob Roy. It’s the simplest drink with just three ingredients – Scotch whisky, sweet vermouth and Angostura bitters. It’s a great nightcap.
