An Interview with Edoardo Sandri
Before he became the heart of the Atrium Bar at the Four Seasons Hotel Firenze, Edoardo Sandri dreamed of being a professional boxer. But a chance encounter with a tequila sunrise—and a bar full of energy and possibility—set him on a very different path. Today, with more than two decades of experience and a deep passion for his work, Edoardo has helped shape one of Italy’s most iconic hotel bars into a destination for locals and world travelers alike. In this interview, Edoardo shares what sets the Atrium Bar apart, tells the story behind his Folies Bergère cocktail, and offers advice about real life as an exceptional bartender.
What first drew you to bartending, and when did you know it would be a serious career?
I started bartending 22 years ago, after high school. I actually wanted to be a professional boxer, but that wasn’t in the cards for me. Bartending caught my eye one night when I was at a club and I noticed a bartender making a tequila sunrise—it’s just tequila, orange juice and grenadine, but I liked the dramatic visual effect. The next day, I went to the library and checked out some books on drinks and bars to start my education.
I don’t really think about my career much, or the future in general, because it gives me anxiety. I just started out taking many courses, like flair and acrobatic bartending. I realized it was a job I would be sticking with around 2008, which was when I began working at the Four Seasons Hotel Firenze Atrium Bar. I started to think, “Yeah, this could be a good place for me, a good career.”
What sets the Atrium Bar apart from other bars that you’ve worked at?
For me, it’s the most beautiful bar in the world, but I might be biased (I also say my daughter is the most beautiful kid in the world!). I’ve been here for 17 years, so it’s an important part of my life and my career. I’ve traveled a lot during these years—for example, to many events with Altamura, where I showcase how we use Altamura vodka. Every time I represent the Atrium Bar, I’m extremely proud to do so. At the beginning, around 2008 to 2010, we mostly served hotel guests. We would get calls from others in town asking, “Is it possible to visit for an aperitivo?” It wasn’t common in Italy to just go enjoy a Negroni inside a hotel. We would respond…
“Yes, madam, of course” or “Yes, sir, please do”
What sets the Atrium Bar apart from other bars that you’ve worked at?
For me, it’s the most beautiful bar in the world, but I might be biased (I also say my daughter is the most beautiful kid in the world!). I’ve been here for 17 years, so it’s an important part of my life and my career. I’ve traveled a lot during these years—for example, to many events with Altamura, where I showcase how we use Altamura vodka. Every time I represent the Atrium Bar, I’m extremely proud to do so. At the beginning, around 2008 to 2010, we mostly served hotel guests. We would get calls from others in town asking, “Is it possible to visit for an aperitivo?” It wasn’t common in Italy to just go enjoy a Negroni inside a hotel. We would respond…
“Yes, madam, of course” or “Yes, sir, please do”
Many people therefore credit us with opening the doors of our bar and others to the Florentine people. As a result, I may have one table with hotel guests who are spending 10,000 euros per night for their room, and the next table over there’s a Florentine guy like me that’s just drinking a cocktail. We are inclusive for all people, and I like this mix.
Your current menu features Sips of History.
Can you tell me about the inspiration behind these cocktails and how they came about?
Creating this menu was an exciting journey for us. It features eight iconic drinks from the 19th century, and each is designed to reflect a specific time, place, and the people who lived it. It’s our way of bringing those moments to life with a modern twist—every drink is an invitation to connect with history.
The Folies Bergère is one of those iconic cocktails on the menu. Which pieces of history does it represent?
The Folies Bergère is our Sips of History take on the classic Rob Roy (which is the scotch brother of the Manhattan). We named the cocktail after the popular French theater where one of the dancers famously wore a banana skirt during her performances in the 1920s. Our Folies Bergère cocktail therefore features banana juice, as well as Altamura Vodka, smoky almonds to replace the smoky taste of the scotch, and Americano Bianco. The creation is both elegant and fun, evoking the energy and glamour of late nights in theatres and café-concerts.
When you’re developing a new drink, where do you usually begin—flavor, theme, ingredient, or something else?
I usually start with an overarching concept. The concept could be based on history, a flavor, an experience—and once I choose the concept we all like best, then we will work on the drinks. For example, I’m thinking about the menu for 2026 now, and I have several concepts in the running.
“Florence and the whole of Italy are classic places, and the Four Seasons Hotel Firenze is a classic hotel, so I use a lot of serious, classic concepts.”
But I like to alternate years with more fun and creative ideas, too. About seven or eight years ago, we were making drinks with an old tool from the 17th and 18th centuries called a loggerhead, which was an iron rod used to heat the cocktails—a bit like Jerry Thomas’s Blue Blazer. I’ve used nitro for many years as a technique, and also for chilling glasses.
A decade or more ago, I think most hotel bars and other bars in Italy were a bit boring. We’ve contributed a bit to elevating that experience, making the hotel bar more fun.
What do you think makes a bartender memorable…what makes Edoardo memorable? And what advice do you have for aspiring bartenders?
I’m just Edoardo. I’m not an actor, I’m not a superstar, I’m just the father of my daughter. I’m a good guy, and I’m passionate about my job. I dedicate a lot of time to growing the bar, not my career. I’m not too worried about being memorable. It’s a great career with so many opportunities—career opportunities, and also life opportunities, meeting people, making friends. But you have to try to find some balance between your work and the rest of your life.
“When you master both mixology and hospitality together, you can call yourself a great bartender”
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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