Discipline, luxury, and legacy—an interview with ARGO’s Jonathan Gabbay
Jonathan Gabbay has built his career inside some of the world’s most exacting hospitality environments—spaces where excellence isn’t an aspiration but an expectation. Now Beverage Manager at ARGO bar (Hong Kong), he brings a distinctly European sensibility shaped by global experience and a deep respect for the craft’s foundations. Guided by the belief that “alone we are nothing; together we create magic,” Gabbay approaches bartending as both a collective pursuit and a personal discipline. In this conversation, he shares how mentorship, cultural fluency, and a commitment to grounded creativity continue to shape his leadership and his vision for modern luxury hospitality.
What first drew you to bartending, and when did you know it would become a serious career?
I started my journey in hospitality school, where I first explored the kitchen before moving into service. I quickly realized how much I valued human connection, the ability to interact, read people, and create moments for them. My move to Paris was the true turning point. Experiencing Harry’s Bar for the first time gave me my first glimpse of what this craft could really be: a blend of culture, technique, and storytelling. It was there that I understood it was a career I wanted to dedicate myself to.
You committed to hotel bars at a time when many ambitious bartenders were gravitating toward standalone cocktail bars and competitions. What did you see in hotel bars that made you believe this was where the deepest craft lived?
For me, hotel bars offer a depth and complexity that is hard to match. You’re not just making cocktails; you’re part of the guests’ journeys. You meet people from every corner of the world, each bringing their own expectations, rhythms, and cultural nuances. Hotel bars also demand consistency, discretion, and a service philosophy rooted in hospitality rather than performance. That balance, between craft, etiquette, and emotional intelligence, is where I felt the richest expression of the profession lived.
You’ve traveled extensively and worked in bars around the world. Which experiences stayed with you most once you returned behind your own bar, and how did they influence the way you work?
My time working with Ashish Sharma (behind Trigona opening) had a profound impact on me. He has an incredible ability to balance structure and creativity, and he taught me the value of discipline behind the bar, precision in preparation, respect for ingredients, and the importance of leading by example. Traveling also opened my eyes to how differently guests behave around the world, and how a great bartender adapts without ever losing their identity. That combination, Ashish’s influence and global exposure, deeply shaped the way I host and the standards I hold myself to.
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?
It’s a bit of both. I naturally gravitate toward clean, focused execution, but it’s also a deliberate choice. Flashiness can distract from what truly matters: balance, flavor, and the guest experience. I prefer to let the drink, the moment, and the hospitality speak for themselves. Precision creates trust, and once that trust is established, the guest relaxes, and the experience becomes far more meaningful.
You’ve been quoted saying, “Creativity feels strongest when it’s grounded.” What do you mean by that?
To me, creativity has power only when it’s built on solid foundations, technique, knowledge, and respect for the classics. When you understand the rules deeply, you can break them with purpose rather than improvization. Grounded creativity means innovation that still feels familiar, accessible, and thoughtful. It’s not about surprising for the sake of surprise, it’s about elevating what already works.
You’ve spent much of your career with the Four Seasons. What about the organization keeps you there? And what does it demand of you as a bartender?
Four Seasons offers something rare in luxury hospitality: freedom paired with trust. The bar is not treated as a simple amenity but as an essential part of the guest experience. What the organization demands in return is discipline, integrity, and a deep sense of responsibility to uphold the standards guests expect, not only in the drinks we serve, but in the way we host. It’s a place where excellence isn’t optional; it’s the baseline.
The Champagne Bar at The Surf Club earned significant international recognition during your tenure. What were the most important factors behind that success?
The success came from the strong connection we built with the local industry. We were able to highlight the magic of the venue while “de‑sacralizing” it—yes, it was a glamorous and historic space, but we made it genuinely accessible. Miami was also rising on the global stage at that time, and the energy of the city amplified our presence. All these elements combined created a place people wanted to visit not just once, but again and again.
What lessons, if any, carried over into the way you approach your work at Argo and how do you carry those lessons forward without simply repeating what worked before?
Every bar has its own identity, and it’s important to respect that. The lesson I brought with me is to listen carefully, to the team, to the guests, and to the rhythm of the space. Rather than replicating past successes, I focus on adapting what I’ve learned to this new environment: the discipline, the guest-centric thinking, the attention to detail. The goal is not to copy but to translate.
In these first few months at Argo, what opportunities are you beginning to see for shaping the bar over time?
Argo is already in a fantastic place. The team has been together for years and they execute their craft beautifully. I’m not here to reinvent the bar, but to become part of the machine, to help carry the legacy forward, support the team, maintain high standards, and be a strong host. My role is to elevate what already works, not to replace it.
What advice would you give to someone aspiring to be an exceptional bartender in a luxury establishment—especially early in their career?
Master your classics. Don’t expect to travel the world after two years—greatness takes time. Listen to your mentors, stay humble, observe everything, and be patient. Luxury hospitality is built on small details, emotional intelligence, and consistency.
“If you care about the craft and the people in front of you, the rest will follow.”
Jonathan Gabbay
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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