In Conversation with Andrea Usai: Discover Din Tai Fung Bar's Beverage Alchemy

1. Andrea, what initially drew you to the hospitality industry, and how did you discover your passion for working behind the bar?

My journey started in Sardinia, Italy, with summer jobs in local restaurants when I was 16. The vibrant bar scene drew me in, and a bartender course, ran by talented local bartenders, really opened the bar world for me. My passion took me around the world for work placements from Sardinia to Sydney, and now to London. Everywhere I go, there’s always been one constant – I’ve always enjoyed the dynamic environment and the joy of creating memorable experiences for every guest I encountered.

2. Can you share your journey from starting as an Assistant Bar Manager to becoming a Bar Manager at Centre Point? How long have you worked here?

I joined Din Tai Fung nearly two years ago as an Assistant Bar Manager. ?I’ve worked at Marivale Entertainment in Sydney, Polpo restaurant and Pullman Hotel in London. But I simply couldn’t turn down the incredible opportunity to launch the world first Din Tai Fung bar at Centre Point. It’s an honour to curate a bespoke drinks program that complements our award-winning dumplings, and the supportive environment here has been key to my career growth, leading to my promotion to Bar Manager last November.

3. What have been some of your favourite moments or highlights working at Din Tai Fung so far?

One of my favourite moments was being part of the launch of Centre Point. While opening a new restaurant bar was challenging at times, it was immensely rewarding once you start building regular guests and a strong, talented team, especially after all the hard work you’ve put into?planning, cleaning, recruiting! Seeing the smiles on our guests' faces and the pride in our team's work is also incredibly fulfilling.?

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4. Din Tai Fung is renowned for its food, particularly its Xiao Long Bao. How do you approach creating a drinks menu that complements the restaurant's dishes with 60+ years of heritage?

Creating a drinks menu that complements our iconic dishes is a delightful challenge. I focus on balancing tradition with a modern twist, ensuring that each cocktail enhances the unique flavours of our cuisine. It’s about respecting and preserving the heritage, while also embracing innovation. This process involves understanding the intricate flavours of our dishes and experimenting with ingredients that create harmonious pairings, ultimately elevating the dining experience for our guests.

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5. Can you tell us about the development and concept of the new summer cocktails for Din Tai Fung? What factors do you consider when crafting these seasonal offerings?

Yes! Our new summer cocktails and non-alcoholic drinks are presented in a passport format, inviting guests to explore the diverse cultures and heritage where Din Tai Fung has left its mark around the world. Each drink is crafted with unique and seasonal ingredients that tells the story of its city. For example, the London cocktail is vodka-based made with Akashi-Tai Yuzushu, Amaro Santoni , rhubarb, raspberry, and a hint of vanilla. Here we’re celebrating the abundant summer berries in the UK, the incredible artisanal Japanese brand Akashi-Tai, and honouring the innovative spirit of Gabriello Santoni.

6. How do you channel the authenticity and tradition of Din Tai Fung's brand while also introducing innovative and modern elements to the drinks menu?

It's all about balance. I ensure that the core of our drinks menu respects the authenticity and tradition of Din Tai Fung's brand. At the same time, I introduce modern elements to keep the menu fresh and exciting. This approach ensures our guests enjoy a harmonious dining experience that respects tradition while embracing new trends. By staying true to our roots while being open to innovation, we create a dynamic and engaging bar programme. This balance keeps our offerings both familiar and exciting for our guests.

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7. What advice would you give to aspiring bartenders or individuals looking to advance their careers in the hospitality industry?

Passion and dedication are key. Embrace every opportunity to refine your skills and stay curious about new techniques and trends. The hospitality industry is all about continuous learning and growth. Hard work and a genuine love for the craft will always pay off. My journey here has shown me that with the right mindset and support, you can achieve great things. I am grateful to have a nurturing environment here at Din Tai Fung, where aspiring bartenders can thrive, offering training, support, and opportunities to advance within the company.

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8. Finally, what do you envision for the future of the bar program at Din Tai Fung, and how do you hope to continue elevating the drinks experience for guests?

We want to make Din Tai Fung bar at Centre Point a destination in its own right. We’re looking at collaborations with other brands and introducing loyalty programmes to build up our reputation and enhance the guest experience. My goal is to create memorable moments that keep our guests coming back for more. By continually innovating and upholding our high standards, we aim to elevate the overall dining experience and reinforce Din Tai Fung's reputation for excellence in drinks, food and service. I’m excited for the future and to see where our creativity and dedication will take us!