Q&A with Angelo Lo Grecco

The world of mixology is constantly evolving, blending artistry, technique, and hospitality to create unforgettable experiences. At the helm of Stables Bar at The Milestone Hotel & Residences is Angelo Lo Grecco, a passionate bar manager dedicated to crafting exceptional cocktails and fostering a welcoming atmosphere. In this Q&A, Angelo shares his journey, insights into the industry, and his philosophy on hospitality.

What inspired you to become a bar manager, and how did your journey in the hospitality industry begin?

My journey started with a deep passion for hospitality and craftsmanship. I was drawn to the energy of bars, the creativity behind cocktails, and the ability to create memorable experiences for guests. I focused on learning as much as I could through study, researching new techniques, and constantly refining my skills.

I never had a mentor in the traditional sense, which at times felt like a challenge. However, I’ve always tried to be a student of the craft - staying curious, open to new ideas, and absorbing as much as I could from the people around me. This approach naturally led me to bar management. The role allows me to combine my love for cocktails with mentoring a team and shaping the ultimate bar experience.

Can you describe the most rewarding and challenging aspects of managing a bar?

One of the most rewarding yet challenging aspects of bar management is helping my team feel comfortable being themselves. When starting out in a five-star hotel, the atmosphere can feel intimidating - there’s often a perception that elegance requires rigid formality. But I believe in a balance: a formal setting with a friendly twist.

Once the team relaxes, magic happens. Guests and staff connect naturally, and hospitality feels truly authentic - not just about ‘serving customers’ but about welcoming a guest, a friend, who has come to spend time with you. Of course, some guests prefer more privacy, and we respect that too. When the team feels valued and empowered to express their individuality, everything flows seamlessly - like an orchestra where different instruments come together to create perfect harmony.

With so many new cocktail trends emerging each year, how do you decide which ones to bring to your bar and which to pass on?

I always try to stay open to new trends and techniques, as long as they align with our bar’s concept of mixology. Fortunately, I’m blessed with a talented team who shares the same approach. For example, if we’re working with a cocktail where the main ingredient is apple, we ensure that the experience feels as though the guest is biting into a real, crunchy apple.

Alongside innovative combinations, unusual ingredients, and unique flavours, we also honour the classics that have stood the test of time. Currently, mixology is moving towards a more minimalistic approach, where elegance and simplicity take centre stage, allowing the flavour to be the star of the experience. And that’s something we truly embrace.

How do you stay updated on the latest industry trends, whether it’s through social media, networking, or events?

I stay engaged by attending industry events, collaborating with other professionals, and seeing what other colleagues are doing on social media. I also experiment with new spirits and techniques to keep pushing boundaries. Constant learning is key to staying ahead.

The Society of Exploration cocktail at Stables Bar

What trends have you noticed in cocktail ingredients, flavours, or techniques that have had a lasting impact on your bar’s menu?

Alcohol-free cocktails are increasingly popular. People love the experience, and sometimes alcohol can ruin it. Some prefer to stick to alcohol-free from the start, while others, after a couple of alcoholic drinks, continue drinking more consciously and omit the alcohol in their drinks.

That’s why we apply the same care in creating alcohol-free drinks as we do with alcoholic ones. Most of the time, we offer two versions of the same drink, with and without alcohol, so people can enjoy the very same experience in a sober way.

What role does customer feedback play in shaping the direction of your drink offerings and keeping them fresh and relevant?

Customer feedback is invaluable. While we have a vision for the menu, it’s the guests who determine what truly works. We pay attention to what people love, what they request, and what doesn’t quite hit the mark. This helps us refine and evolve our offerings continuously.

What is your philosophy when it comes to creating a memorable experience for your customers?

For our bar, craftsmanship is at the heart of creating a memorable experience through our cocktails. When creating them, I always try to speed up the mixing time by preparing as much as possible in advance and pre-batching the ingredients. Most of the time, it takes just one pour, a shake, or a stir with ice for a few seconds, and the drink is ready.

The time we save is then used to make the guest enjoy the drink even before tasting it. For example, our Smoked Bacon Manhattan is a twist on the classic, made with Lakes No. 7 Whisky, a dash of Angostura Bitters, and Bacon Fat-Washed Antica Formula Vermouth. We light up a fire in front of the guest who ordered it and roast the bacon that completes the drink as a garnish. Similarly, our Milestone Old Fashioned is served in a crystal dome full of oak smoke.

Sometimes, it’s just an explanation of what the drink is or how to approach it, like the Glowing Sunrise, which is decorated with coconut flakes infused with lemon verbena essence, or the Kaos, featuring clarified Tzatziki Sauce with a drop of Basil Olive Oil to complement the flavour and add a silky texture.

Can you share a standout moment or story that happened at your bar that really stuck with you?

These moments might not mean much to the reader, but I fill up with joy over small things - remembering guests’ favourite drinks after months of absence, anticipating their requests, or doing little things to make guests feel special. We call these Tiny Noticeable Touches (TNTs), and they are as powerful as dynamite when it comes to connecting with guests.

Or when someone walks in and says, "I am here for a good cocktail," I can’t help but smile - it’s an instant sign that we’re about to have a great interaction. More often than not, that guest leaves not just with a fantastic drink but as a new friend.

With the increasing focus on sustainability, what steps are you taking to reduce waste and improve eco-friendly practices in your bar?

One of the most important aspects of sustainability is recognising that it’s not just about repurposing waste and making mindful choices - it starts with respect for people. I always insist that sustainability also means ensuring that employees have a good work-life balance. Do they feel respected? Are they given reasonable deadlines? A sustainable business is not just about ingredients and recycling; it’s about creating a work environment where people can thrive.