{"id":159943,"date":"2026-03-10T13:38:34","date_gmt":"2026-03-10T11:38:34","guid":{"rendered":"https:\/\/www.altamuradistilleries.com\/?p=159943"},"modified":"2026-03-11T17:38:07","modified_gmt":"2026-03-11T15:38:07","slug":"jonathan-gabbay","status":"publish","type":"post","link":"https:\/\/www.altamuradistilleries.com\/en\/editorials\/jonathan-gabbay\/","title":{"rendered":"An interview with ARGO’s Jonathan Gabbay"},"content":{"rendered":"

[vc_row row_height_percent=”100″ override_padding=”yes” h_padding=”2″ top_padding=”5″ bottom_padding=”5″ back_color=”color-nhtu” back_image=”159962″ back_image_auto=”yes” kburns=”zoom” overlay_color=”color-jevc” overlay_alpha=”20″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ enable_bottom_divider=”default” bottom_divider=”gradient” shape_bottom_h_use_pixel=”true” shape_bottom_height_percent=”100″ shape_bottom_color=”color-jevc” shape_bottom_opacity=”30″ shape_bottom_index=”0″ content_parallax=”0″ uncode_shortcode_id=”136188″ back_color_type=”uncode-palette” overlay_color_type=”uncode-palette” shape_bottom_color_type=”uncode-palette”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”2″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”762827″][uncode_info_box items=”Categories,Date” text_size=”h4″ separator=”bullet”][vc_column_text uncode_shortcode_id=”183967″ el_class=”new-class-00″]<\/p>\n

Jonathan Gabbay<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”113802″ row_height_pixel=”400px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_column_text uncode_shortcode_id=”293623″ el_class=”new-class-01″]<\/p>\n

Discipline, luxury, and legacy\u2014an interview with ARGO’s Jonathan Gabbay<\/h1>\n

Jonathan Gabbay has built his career inside some of the world\u2019s most exacting hospitality environments\u2014spaces where excellence isn\u2019t an aspiration but an expectation. Now Beverage Manager at ARGO bar<\/a> <\/strong>(Hong Kong), he brings a distinctly European sensibility shaped by global experience and a deep respect for the craft\u2019s foundations. Guided by the belief that \u201calone we are nothing; together we create magic,\u201d<\/em> 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”155783″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”154791″][vc_column_text uncode_shortcode_id=”117357″ el_class=”long-question”]<\/p>\n

What first drew you to bartending, and when did you know it would become a serious career?<\/h3>\n

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\u2019s 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.[\/vc_column_text][vc_column_text uncode_shortcode_id=”214111″ el_class=”long-question”]<\/p>\n

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?<\/h3>\n

For me, hotel bars offer a depth and complexity that is hard to match. You\u2019re not just making cocktails; you\u2019re part of the guests\u2019 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.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image media=”159966″ media_width_percent=”100″ alignment=”center” uncode_shortcode_id=”174364″][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”113802″ row_height_pixel=”400px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_column_text uncode_shortcode_id=”385335″ el_class=”long-question-center”]<\/p>\n

You\u2019ve 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?<\/h3>\n

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\u2019s influence and global exposure, deeply shaped the way I host and the standards I hold myself to.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”136280″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_column_text uncode_shortcode_id=”166129″ el_class=”new-class-07″]<\/p>\n

How did you make your way from a little hotel in Cornwall to The American Bar at The Savoy?<\/h3>\n

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\u2019t very good. I decided to go to a bar where I could learn and somebody with experience could teach me.<\/p>\n

I went to the Savoy Hotel American Bar, and I talked to Joe Gilmore, the head bartender then. I said, \u2018I love the bar, it\u2019s going to be my future, and I want to learn.\u2019 I don\u2019t know why, but he told me to come back at 9:00 Monday morning. I\u2019m the luckiest guy on this planet.<\/p>\n

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.[\/vc_column_text][vc_column_text uncode_shortcode_id=”186557″ el_class=”new-moduli-citazione”]<\/p>\n

\u201cThis was the best time of my life.\u201d<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”444164″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”175425″][vc_column_inner column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”686556″][vc_single_image media=”159980″ media_width_percent=”100″ alignment=”center” uncode_shortcode_id=”537603″][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”915233″][vc_column_text uncode_shortcode_id=”136334″ el_class=”long-question-center”]<\/p>\n

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?<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”142832″ el_class=”long-question-center”]It\u2019s a bit of both. I naturally gravitate toward clean, focused execution, but it\u2019s 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.[\/vc_column_text][vc_column_text uncode_shortcode_id=”129973″ el_class=”long-question-center”]<\/p>\n

You\u2019ve been quoted saying, \u201cCreativity feels strongest when it\u2019s grounded.\u201d What do you mean by that?<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”117501″ el_class=”long-question-center”]To me, creativity has power only when it\u2019s 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\u2019s not about surprising for the sake of surprise, it\u2019s about elevating what already works.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”1″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”959023″][vc_column column_width_percent=”90″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”177286″][vc_single_image media=”159985″ media_width_percent=”90″ alignment=”center” uncode_shortcode_id=”326746″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”4″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”158914″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”823431″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ gutter_size=”4″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”117436″][vc_column_inner width=”1\/2″][vc_column_text uncode_shortcode_id=”761807″ el_class=”long-question”]<\/p>\n

You\u2019ve 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?<\/h3>\n

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\u2019s a place where excellence isn\u2019t optional; it\u2019s the baseline.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text uncode_shortcode_id=”116919″ el_class=”long-question”]<\/p>\n

The Champagne Bar at The Surf Club earned significant international recognition during your tenure. What were the most important factors behind that success?<\/h3>\n

The success came from the strong connection we built with the local industry. We were able to highlight the magic of the venue while \u201cde\u2011sacralizing\u201d it\u2014yes, 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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”661664″ row_height_pixel=”300px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_column_text uncode_shortcode_id=”284100″ el_class=”long-question-center”]<\/p>\n

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?<\/h3>\n

Every bar has its own identity, and it\u2019s 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\u2019ve learned to this new environment: the discipline, the guest-centric thinking, the attention to detail. The goal is not to copy but to translate.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”471108″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”167531″][vc_column_inner width=”1\/2″][vc_single_image media=”160001″ media_width_percent=”100″ alignment=”center” uncode_shortcode_id=”193454″][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”915233″][vc_column_text uncode_shortcode_id=”829817″ el_class=”long-question-center”]<\/p>\n

In these first few months at Argo, what opportunities are you beginning to see for shaping the bar over time?<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”202676″ el_class=”long-question-center”]Argo is already in a fantastic place. The team has been together for years and they execute their craft beautifully. I\u2019m 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.[\/vc_column_text][vc_column_text uncode_shortcode_id=”122607″ el_class=”long-question-center”]<\/p>\n

What advice would you give to someone aspiring to be an exceptional bartender in a luxury establishment\u2014especially early in their career?<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”113031″ el_class=”long-question-center”]Master your classics. Don\u2019t expect to travel the world after two years\u2014greatness takes time. Listen to your mentors, stay humble, observe everything, and be patient. Luxury hospitality is built on small details, emotional intelligence, and consistency.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”764216″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”274995″][vc_column_text uncode_shortcode_id=”362360″ el_class=”new-moduli-citazione”]<\/p>\n

“If you care about the craft and the people in front of you, the rest will follow.”<\/h3>\n

Jonathan Gabbay<\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”175329″][vc_column column_width_percent=”100″ align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ align_medium=”align_center_tablet” medium_width=”0″ align_mobile=”align_center_mobile” mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”152948″][vc_single_image media=”156422″ media_width_use_pixel=”yes” media_ratio=”one-one” alignment=”center” shape=”img-circle” uncode_shortcode_id=”122179″ media_width_pixel=”100″][vc_column_text uncode_shortcode_id=”994256″ el_class=”new-class-01″]<\/p>\n

Nicole Bump<\/h2>\n

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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/1″][uncode_block id=”103409″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

ARGO Beverage Manager Jonathan Gabbay discusses precision, mentorship, and why grounded creativity defines modern luxury bartending.<\/p>\n","protected":false},"author":34,"featured_media":159962,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[191,199],"tags":[198],"class_list":["post-159943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorials","category-interviews","tag-interviews-en"],"_links":{"self":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts\/159943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/comments?post=159943"}],"version-history":[{"count":56,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts\/159943\/revisions"}],"predecessor-version":[{"id":160018,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts\/159943\/revisions\/160018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/media\/159962"}],"wp:attachment":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/media?parent=159943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/categories?post=159943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/tags?post=159943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}