Flair bartender and Beverage Director for the Mexicola Group
My goal is to pass my life experience and knowledge to people in Bali who may not be as privileged to travel as I was.
Tell us your story – how did you get here?
My professional story started back in 2006 when I began studying hospitality at the Ukrainian University of Culture and Arts, whilst at the same time working part time as a bartender. I soon realised I was getting so much more practical knowledge and skills from my work and not from the books and my teachers, so my full attention drifted to bartending (even though I still managed to get my bachelor degree).
Working in the bar I became interested in flair bartending and competitions, which led me to start competing nationally and then internationally. In six years of competing, I visited more than 40 countries and competed amongst the best flair bartenders in the world. One of the competitions was held in Bali, where I visited for the first time in 2012 and fell in love with the tropical climate, surfing and Balinese culture. Two years later when my motivation to compete faded, I decided to take a break for a year and moved to Bali to reevaluate what’s next for me. Now nine years later, I’m still reevaluating!
I am now managing bar operations for the Mexicola Group (which includes Mexicola Seminyak, Mexicola Canggu, Da Maria, Luigi’s Hot Pizza, Mosto and Uni), and driving Limo Aperitivo, which is my new personal project that just got launched nationally in Indonesia.
What accomplishment are you most proud of?
There are definitely a few over the years. More recently, it has to be keeping our company afloat during Covid together with my team. Despite all the uncertainties, keeping our head up and doing what needs to be done in an unpredictable environment took a lot of courage. We fought against the stream and got rewarded with fully operational, fully staffed businesses when lockdowns were over, and Bali returned to normal, even growing bigger.
What impact have you made in Bali?
I believe that we as expats are bringing a lot of change to local culture. We help to educate local staff not only when it comes to international standards of product and hospitality knowledge, but also we participate in a large cultural exchange which is positive for both parties. It moves the world forward. My goal is to pass my life experience and knowledge to people in Bali who may not be as privileged to travel as I was. It is an ongoing process which doesn’t have a point of arrival I guess. If I get to change the way someone thinks, and if that brings improvement to their life, then I’m happy with that.
What does the future look like for you?
I personally prefer to focus on what’s going on in my life right now because that’s where it all starts at any given moment. I have goals and I have dreams of course, but through experience I’ve learned to be more practical and pragmatic, putting my attention to every step I’m making now. And I do enjoy that process.
What do you love most about Bali?
People and nature are my picks. I really hope that these two aspects won’t change too much under the pressure of tourism and development.
What makes the perfect drink, and why?
Balance is always the key. You can mix anything and it will work as long as it is balanced. To understand what balance is, it requires a lot of practical experience and reference points. This helps you to grow your own library of flavours and their combinations.
Who is your Local Legend and why?
It’s too hard to make one stand out. There is an army out there and everyone in their own way is making an impact by contributing to the bigger picture. I’m proud and grateful to be a part of such a community… It’s definitely a special one!