Francesco D’Arienzo, the charismatic bar manager at Blind Tiger in Jumeirah Al Naseem, has journeyed from the vibrant streets of Napoli to the dynamic cityscape of Dubai. His passion for bartending is as deep as his roots, and his craft reflects a blend of cultural influences and personal experiences. We sat down with Francesco to learn more about his journey, inspirations, and the secrets behind his exceptional creations.
Zenith: What sparked your passion for bartending, especially considering your journey from Napoli to Dubai?
Francesco: My passion for bartending was sparked by the vibrant nightlife and rich culinary traditions of Napoli. Growing up in such a lively city, I was always fascinated by the art of hospitality and the joy that a well-crafted drink could bring to people. Moving to Dubai presented an opportunity to bring a piece of Napoli’s heart and a part of my travel to a new and diverse audience, blending the traditional flavors of my homeland with the innovative and dynamic bar scene of this modern city.
Zenith: How do you infuse your personal experiences and cultural influences into the drinks you create at Blind Tiger?
Francesco: At Blind Tiger, each drink tells a story, often inspired by my personal experiences and the cultural tapestry of my journey. For instance, I create cocktails that incorporate Italian ingredients like wine or vermouth to give a nod to my heritage. Additionally, I draw inspiration from the vibrant, multicultural environment of Dubai, incorporating exotic spices, local fruits, and contemporary techniques to create unique, memorable drinks.
Zenith: Mastering flair bartending sounds like an adventure! Could you share a memorable moment or a challenging experience from your journey of bartending?
Francesco: One of the most memorable moments in my flair bartending journey was competing in my first bartending competition. The pressure was immense, and the level of skill among competitors was insane—I was probably nineteen at that time. During one routine, I dropped a bottle mid-trick, which was both embarrassing and humbling. However, it was a learning experience that taught me resilience and the importance of recovery under pressure. It pushed me to perfect my skills and gave me the confidence to perform with flair and precision.
Zenith: Can you walk us through a particular drink creation process that was especially exciting or challenging for you?
Francesco: Creating the “Oriental Circus” menu, which is coming out soon, was particularly exciting. We wanted to capture the essence of many cities over the world in a glass. The process involved experimenting with various ingredients to achieve the right layers of color and flavor. We used tomato & nori with cacao for umami flavors, clarified with soy milk, and added a healthy portion of mezcal to achieve the “Contortionist.” Balancing the flavors to ensure they complemented each other while maintaining the visual effects was a thrilling yet demanding task. I’m lucky to have the support of my team in this challenge.
Zenith: Can you talk us through the creation of your mocktail menu?
Francesco: I wanted to ensure that non-alcoholic options were just as exciting and flavorful as our cocktails. The process involved selecting a variety of fresh, high-quality ingredients and experimenting with combinations that offered complexity and depth without alcohol. For instance, we use techniques like making cordials with fresh herbs, using artisanal syrups, and incorporating exotic fruits to create mocktails that are refreshing and sophisticated, catering to all our guests’ preferences.
Zenith: How do you inspire and support your team to bring out their best at Blind Tiger?
Francesco: Inspiring and supporting my team at Blind Tiger involves fostering a culture of continuous learning and collaboration. I encourage my team to experiment and share their ideas, providing constructive feedback and celebrating their successes. Regular training sessions, team-building activities, and creating a supportive environment where everyone feels valued and heard are key. Leading by example and showing passion and dedication in my work also motivates the team to strive for excellence.
Zenith: What do you think is the secret sauce that keeps patrons coming back for more?
Francesco: The secret sauce at Blind Tiger is the combination of exceptional service, innovative drinks, and a welcoming atmosphere. We focus on creating a personalized experience for each patron, remembering their preferences, and making them feel special. Our commitment to quality ingredients and continuously evolving our menu ensures there’s always something new to try. The ambiance we create with music, lighting, and decor makes our bar a comfortable and exciting place to relax and enjoy a great drink.
Zenith: How do you ensure that Blind Tiger creates the perfect ambiance for patrons to unwind and enjoy their drinks?
Francesco: Creating the perfect ambiance at Blind Tiger involves attention to detail in every aspect of the bar. We curate a playlist that sets the right mood, adjust lighting to create a cozy yet vibrant atmosphere, and design our space to be both stylish and comfortable. Our staff plays a crucial role in this, providing warm, attentive service that makes patrons feel welcome and relaxed like home. We also pay attention to seasonal changes, updating our decor and bringing up new menus to keep the experience fresh and inviting.
Zenith: As someone who enjoys surfing, do you find any parallels between the rush of catching waves and the thrill of experimenting with new cocktail recipes?
Francesco: Absolutely, there are many parallels between surfing and bartending. Both activities require a sense of timing, balance, and creativity. The rush of catching a perfect wave is similar to the excitement of nailing a new cocktail recipe—both involve a lot of trial and error, but the payoff is immensely satisfying. Surfing teaches patience and adaptability, qualities that are also crucial in bartending when experimenting with new ingredients and techniques to create the perfect drink. It also involves something called FOMO, Fear of Missing Out, which is crucial to build your mindset.
Zenith: Lastly, for budding bartenders out there, what piece of advice would you give them as they embark on their own journey?
Francesco: My advice is to stay curious and passionate. Always be willing to learn and experiment, and don’t be afraid to make mistakes—they are your best teachers. Build a strong foundation of knowledge about your ingredients and techniques, but also develop your own style, creativity, and personality. Networking and building relationships within the industry can open many doors. Most importantly, remember that bartending is about creating an experience for your guests, and remember to not look always at the glass but also around the glass.
