Tommaso Ondeggia: Atrium Bar (Florence)

Tommaso Ondeggia is the Bar Manager of  Atrium Bar at the Four Seasons in Florence. He makes us two cocktails, one with Gin and Campari and the second with Tequila and Tiger Milk.

Tommaso introduce yourself
My name is Tommaso Ondeggia and I started working in hospitality when I was 15 years old in an ice cream shop. I went to hospitality school and afterwards started to work in France in a palace hotel on the Cote D’Azur. I then moved to another luxury hotel in Switzerland, then worked as assistant bar manager at Galvin at The Windows in London. After five years in the UK, I came back to Florence and joined the Four Seasons hotel eleven years ago. I had various positions in the hotel before becoming the bar manager three years ago. I love my role here because my whole team is motivated and passionate, which makes my job very easy. They are the heart of the bar and I am very proud of this place, which I am sure will soon become one of the best bars in the world.

The classic you want to show us
30ml of Ginarte London Dry Gin
30ml of Campari
30ml of Mancino Rosso Vermouth

The bar you dream of
It would definitely be a hotel bar. It gives you the opportunity to treat your customers with the incredible service and propose premium spirits unavailable elsewhere to them. I would have live music every night, with a pianist or a DJ. As always it’s ultimately about the team… you need a powerful and inspired team. They need to be sharp and ready for any situation. My dream bar would be a part of a city and need to have links with it.

What do you do in your time off
For me, it’s important to have a passion outside work. I started to learn Salsa four years ago and I also run marathons around Europe. All of that helps me to release the stress. My latest passion is Thai boxing, so I am running a little less because of all the boxing tournaments.

The spirit you like the most
I love agave spirits (mezcal and tequila). I went to Mexico and it really opened my mind when I visited the Patron Tequila Hacienda. I am currently more interested in mezcal because of the smokiness, but it’s still very versatile so it works with everything.

What makes a good cocktail
For me it’s about balance, for sure. You can mix any kind of spirits as long it is balanced.

What ingredient do you enjoy using in cocktails
On this question, I would definitely say a bitter from any brand. My favourite drink is a Negroni because of the bitterness. A mezcal Negroni is simply the best and combines my two favourite things.

The signature cocktail you want to show us
50ml of Patron Silver Tequila
1.5ml of Agave Syrup with Chilli
2ml of Fresh Lemon Juice
5ml of Coconut Milk
50ml of Tiger Milk (cedar, celeriac, tomato water, coriander, pineapple, lime)

Where do you think we need to go to interview another bartender
You should go to visit our new bar in the Four Seasons, Miami and interview the bar manager Jacopo Rosito.

Thank you to Florence Cocktail Week for inviting us to Florence and allowing us to experience all its wonderful bars

One Comment

  1. Pingback: Keith Motsi : Virtù (Tokyo) – Le Cocktail Connoisseur

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