Stephen Zappelli loves looking after people and making drinks. A former mechanic in Gippsland, Stephen relocated to London to learn the art of tending bar and worked his way to the position of head bartender at daring cocktail den, The Alchemist. On his return to Victoria, he spent time as venue manager at Vue de Monde offshoot Lui Bar and Mornington Peninsula winery, 10 Minutes by Tractor. He is now the Venue Manager at W Melbourne’s Curious Bar.
The jump from mechanic to bartender is an interesting one. Tell us about it.
Growing up in country Victoria and racing motocross it was natural for me to get into mechanics. When I wasn’t racing I was working as a bartender, and eventually I realised that I want to work with people rather than under a car (I do still enjoy mechanics but more as a hobby). With hospitality I explored as much as I could, through working events, in cafes and in kitchens. I enjoyed it all, so then took it to the next level, and that was my flight to London where I started at the Alchemist. It’s been a journey which has now led me to Curious at W Melbourne – a place I can grow with the team and prove that cocktails are much more than a sipping sensation, but a conversation of flavours and a celebration ground for life.
What is it about making drinks that you love?
Many things! I love developing a connection with each guest, and then either creating something that they are craving, like a martini, or creating something fun for them based on my conversations with them about flavours that they enjoy. When creating a menu it can be much the same, taking ideas from experiences like this, and pushing them that little bit further, like ageing the cocktail and seeing the development, or infusing something to take it to another level. In Curious we like to push the boundaries, test flavours and get creative, we even bring some of our home grown chilies in for spicy margaritas.
What is your go to drink to impress?
The creation of the Curious ‘Glinda’ Cocktail is both theatrical, playful, yet sophisticated. The famous ‘bubble cocktail’ known to most usually has the same ‘WOW, get your phone out’ reaction – sometimes our guests make us do it a couple of times so they can experience it again. For me, it’s not just a drink to impress, it’s always important for our team to get the flavours right – to make it unique but ace the basics. The Glinda cocktail has rosella infused vodka, jasmine and apple.
What do you love about Melbourne?
The competitive yet supportive nature of the hospitality scene – bars and restaurants are always looking to do something new and exciting, and in doing this they are also helping others improve their skills – through masterclasses, collaborations…living in Melbourne means embracing its antics including food, beverages, art, fashion and more, it’s where I now call home and is one of the most diverse and celebrated cities in the world, and that is something I want to recognise and live by every day.
Where are your favourite places in Australia to travel to, eat at and enjoy?
Being a country boy myself, I like to go to the country, to where all of the produce we source comes from. There’s beautiful restaurants in these places as well. I love Mornington for short trips, Lakes Entrance, and Tasmania. Being in Melbourne’s CBD however, we’re spoilt for choice, you can find the newest fine dining restaurant which is utterly amazing or a hole-in-the-wall wine bar on the next corner which serve up the best Australian produce. Melbourne is culturally known as being the ‘foodie’ state so it’s near impossible to name a favourite. Is it biased if I say, Curious, for a drink.
What does being Australian mean to you?
Being Australian, we are gifted with such a beautiful place to live as well as being so multi-cultured. It’s about being free to be what you want and being inclusive of others from different backgrounds and accepting and respecting their differences. With this in mind we can all share and enjoy the beautiful place we live in.
