Vasilis Sgouromallis is based in Greece and was born on the island of Crete, the southernmost part of the country. At 18, he began studying Mathematics at the National and Kapodistrian University of Athens. However, after a few years, he realized it wasn’t the right fit for him. Consequently, he joined the Greek Army to fulfill his obligatory service. After completing his military duties, still uncertain about his career path, he started working at the Panorama Hotel in his hometown. Vasilis began as a bar back at the pool bar and worked there for three seasons. This experience sparked his interest in bar-tending and hospitality. he enjoyed meeting people from various backgrounds and discovered that work could be both fun and fulfilling.
Gaia
Over the next 12 years, he worked at various venues, including bars, hotels, and restaurants, gradually finding his identity behind the bar. His passion for the kitchen and restaurants led his to create a synergy between the bar and kitchen, offering gastronomic flavors and providing guests with a unique culinary experience through cocktails. Currently, he works alongside Dimitris Karapanos as Directors of Bars for a group called Juls. His first venue is in Ibiza, featuring a multi-ethnic kitchen. Recently, they launched their second venue, Humain Restaurant, in a neoclassical building in Athens. This restaurant focuses on supporting small producers and farmers, designing its menu around seasonal products, and using high-quality proteins from “head to tail.” In early 2025, Vasilis plans to open another venue in London.
Celestial
Additionally, he is the co-owner of Liquid Elements, a creative company dedicated to enhancing bar experiences. this company offer conceptual menus and consulting services for new businesses, helping them create a unique identity and align all elements of their operation. Liquid Elements goes beyond menu creation, developing complete concepts that make new businesses stand out with unique services.
Name three cocktails which are a must have while at your bar.
T4.04
T4.04 is a complex and earthy cocktail that explores deep umami flavors. This innovative creation combines tequila with shiitake mushrooms, coriander, grapefruit, soil essence, and beetroot. It offers a sophisticated twist on a classic Paloma, enhanced with unique elements. We use grapefruit zest and clarified juice for a balanced citrus note, complemented by the fresh flavor of coriander, which pairs wonderfully with both the grapefruit and tequila. To introduce an earthy dimension, we incorporate distilled soil to evoke the essence of moist terrain and shiitake mushrooms, which provide a lingering umami finish.
T5.05
This distinctive cocktail features Bourbon Whiskey combined with popcorn and a meat-lover’s sauce. The inspiration behind this creation is the classic American BBQ, where the bourbon’s corn base pairs beautifully with the popcorn flavor. To complement this, we use a syrup made from a sauce typically used with meat dishes, which includes pineapple, teriyaki, soy sauce, onion, and chili pepper. Served carbonated, this cocktail is a refreshing twist on a whisky soda and pairs exceptionally well with our restaurant’s meat dishes.
T5.05
T7.07
T7.07 is a unique cocktail that combines Axia Masticha spirit with goat cheese, thyme, and rhubarb. The pairing of goat cheese and Masticha is a match made in heaven, enhanced by the botanical notes of thyme. The addition of rhubarb adds a beautiful sourness and a vibrant pink hue, completing this exceptional and flavorful concoction.
Which is your signature cocktail?
T6.06
A gastronomic cocktail with a bold profile, T6.06 blends Tequila Blanco with oregano, cabbage, jalapeños, and onion. This flavor-forward drink leans slightly sour, offering a memorable taste experience that lingers. We serve it with two types of salts: a black, spicy salt for those who enjoy extra heat, and a citrusy blend of grapefruit, lime, and lemon for a brighter, zestier profile.
T6.06
What is your advice to aspiring bartenders and bar managers?
Bar tending is a long-term commitment and a marathon, not a sprint. To be taken seriously in this industry, it’s crucial to approach your work with dedication and professionalism. Throughout your journey, remember to balance your career with enjoyment of life. Be present in the moment, set your goals, but don’t let them overshadow your daily experiences. Embrace the process and find joy in both your work and your personal life.As a bar manager, staying up-to-date with industry trends is essential. Equally important is motivating and inspiring your team. Strive to bring out the best in each team member by being present and attentive to their concerns. Lead by example, guiding them along the right path, and continuously share knowledge and insights that contribute to their growth and improvement. Your role is to be a beacon of support and information, helping your team to excel and evolve.
What is the USP of your bar/bars?
Our cocktail creation and presentation methods are groundbreaking. Using gastronomical ingredients and presenting our menu as interactive cubes, we defy conventional cocktail menu formats. Our innovative elements:
Cocktail Representation through Different Cubes: Each cocktail is presented as a cube, extending the visual and tactile experience, reflecting its essence through unique presentation. Menu Only for Seated Guests: Fosters a more intimate and interactive experience, encouraging exploration and interaction. Unconventional Cocktail Naming: Names like T.1.01, T.2.02 etc… resemble codes from a material sampler, adding intrigue and uniqueness.
Aposynthesis
At work, which is your most challenging activity and why?
In the bar industry, one of the most significant challenges is balancing the operational demands with the need for exceptional guest experiences. Managing the intricacies of inventory, ensuring consistent quality, and maintaining efficient service are crucial for smooth operations. Simultaneously, it is essential to create an environment where guests feel welcomed and valued. This requires not only attention to detail but also the ability to inspire and lead a team effectively. Achieving this balance involves continual training, adapting sometime to guest feedback, and staying ahead of industry trends. This multifaceted challenge is key to building a successful and sustainable bar operation.
Vertex
When are you happiest?
For me, happiness is a state of mind, not a quest for specific situations. I find fulfillment in the simple things in life and do not take anything for granted. I deeply appreciate the small joys that come my way.
Which is your favourite city for food, travel and fashion?
My favorite city for food and travel is my hometown, Crete. Being away for much of my life, I often miss it deeply. I consider Crete one of the top gastronomic destinations in Greece. The island not only boasts a diverse landscape—ranging from snowy mountains in the winter to some of the most beautiful waters you’ll ever see in the summer—but also has a highly fertile ground that supports a wide variety of cultivation. We produce everything from dairy products, vegetables, and fruits to olive oil and honey. It truly has something for everyone. While it may not be known for high fashion, that’s perfectly fine with me, as it’s not a priority in my own life.
T7.07
How many people are part of your team and how do you plan to make a guest’s experience special while they are a guest in your bar?
Out team in Humain Athens consist of 2 members and 6 in Juls Ibiza. For us, every element conveys a deep message about our philosophy, and every detail matters. From the moment a guest steps into our venue, everything—from the warm welcome by our staff to the carefully curated music and ambiance—plays a crucial role. Our exceptional, well-trained team is at the heart of what makes us stand out. We meticulously attend to every detail, understanding that the little things can significantly influence our guests’ experience. By focusing on these nuances, we ensure that each aspect of their visit reflects our commitment to creating a memorable and impactful experience.
Recipe for Sublime-
- 50ml Tequila Blanco
- 15ml Agave
- 25ml Fresh Lime Juice
- 1 Wedge of Avocado (~25gr)
- 2 Cherry Tomatoes (cut in half)
- 7 Coriander Leaves
- Put them all in a shaker and shake very well and intense for like 15 seconds in order to blend everything together and incorporate all the ingredients.
- Strain and fine strain in a nick nora glass that is rimmed with paprika salt.
T8.08
What is the secret for making a perfect cocktail?
There are no specific secrets in cocktail making—it’s all about experimentation and understanding how flavors blend together. Embrace the possibility of failure and approach the craft with an innovative mindset. This willingness to explore and think creatively will open new pathways in the world of cocktails.
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