DarkSide’s Marco Maiorano on innovation, culture, and craft
At DarkSide Hong Kong, cocktails are just the starting point. For Bar Manager Marco Maiorano, the focus is on blending classic technique with innovation—shaped by his time at The Connaught Bar and Scarfes Bar. In this interview, Maiorano shares how he builds a strong team, evolves the craft, and uses the bar to reflect Hong Kong’s culture.
What first drew you to bartending, and when did you know it would become a serious career?
Hospitality is in my heritage—my paternal family has been running hospitality businesses for decades. When I began my journey, I worked across different roles, from the floor to the kitchen. Bartending became the perfect balance between creativity and direct guest interaction. After my first year in London, when I started my career in the hotel industry, I truly fell in love with the work. Over time, it became clear to me that this wasn’t just a step, it was the career I wanted.
You honed your skills at The Connaught and Scarfes Bar. What lessons, if any, carried over into the way you approach your work at DarkSide? And how do you carry those lessons forward without simply repeating what worked before?
Both The Connaught and Scarfes Bar were more than workplaces, they were an academy. Even though each bar has a different identity, they shared core values: discipline, hard work, team collaboration, innovation, and genuine hospitality. These five pillars are exactly what I pass to my team at DarkSide. My goal is not to replicate what worked before, but to carry over the principles—then apply them to DarkSide’s own vision and style.
You are known for your innovation. Why is innovation important to you, and how do you incorporate it into your craft?
Innovation matters because our world keeps changing: guest palates evolve, expectations shift, and cultural trends influence how people want to experience drinks. As leaders, we must stay curious and adapt. At DarkSide, innovation shows up in how we study new flavours, techniques, and presentation styles, while keeping the foundations of classic bartending strong. For me, it’s also personal: innovation provides constant stimulation and helps me keep building professionalism and a clearer bar identity.
How did you make your way from a little hotel in Cornwall to The American Bar at The Savoy?
When I got serious about bartending, I had to figure out how to learn the business. But how do you learn the business when there is no schooling for it? There was no bartending school back then. There were a few books, but they weren’t very good. I decided to go to a bar where I could learn and somebody with experience could teach me.
I went to the Savoy Hotel American Bar, and I talked to Joe Gilmore, the head bartender then. I said, ‘I love the bar, it’s going to be my future, and I want to learn.’ I don’t know why, but he told me to come back at 9:00 Monday morning. I’m the luckiest guy on this planet.
So, in 1964 I joined the Savoy Group where I ended up spending 39 years, 22 of which were in The American Bar. First, I worked with Joe for a couple of months as a sommelier at Stones Chop House (also owned by the Savoy Group). Then I was asked to open the new Pebble Bar at Stones as Head Barman with my brother and stayed there until 1981.
“This was the best time of my life.”
Your work is often described as restrained and precise rather than flashy. Is this your natural inclination or an intentional decision? If the latter, why?
Our new menu, DarkSide, is inspired by the street market. When I arrived in Hong Kong, I was impressed by how the city preserves its own culture and heritage while evolving into one of the most modern and developed metropolises. We support local businesses through collaborations and materials, such as handmade ceramics, neon-inspired design elements, leather details, instant noodles, and hydroponic farming. The drink programme becomes a platform to celebrate Hong Kong’s makers and to build a stronger local network through creativity.
As Bar Manager, how do you balance creativity with leadership—ensuring your team develops their own voice while maintaining a consistent standard of excellence?
Leadership starts with clarity. In my first year at DarkSide, my main goal was to give the team a clear direction and shared understanding of our vision. Aligning everyone around the same target is essential to maintain consistent excellence. For menu creation, I involve the team throughout the full process, from concept to execution. I work with each team member individually, encouraging creativity and providing the support they need, while ensuring that every contribution aligns with the overall menu picture and quality standards.
What advice would you give to someone aspiring to be an exceptional bartender in a luxury establishment, especially early in their career?
My advice is simple: explore the unknown and don’t be afraid to make mistakes. In the beginning, mistakes are not failures, they’re lessons. The best growth comes from experimentation, learning fast, and improving with every service.
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.
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