Cocktails in Paris

After exploring the discipline, vision, and creative architecture behind Paradiso in my previous post ‘Paradiso 2.0‘, it felt essential to continue the story by speaking with someone who lives that philosophy from the inside. Few people embody Paradiso’s evolution as vividly as Federico Lombardi, whose journey runs parallel to the bar’s own transformation. From his first day in August 2019—arriving an hour early, fueled by adrenaline and ambition—to becoming one of the creative pillars of the team, Federico represents the blend of curiosity, rigor, and humility that defines Paradiso’s culture.

In this interview, the head bartender of Paradiso opens up about the years of sacrifice hidden behind the glamour, the discipline needed to remain creative, and the emotional reality of working within one of the world’s most innovative cocktail ecosystems. His story is not just about cocktails; it is about growth, resilience, and the pursuit of excellence. Through Federico’s voice, we get an intimate look at how Paradiso moves, evolves, and dreams—from the inside out.

Can you talk about yourself, your background, and what led you to work at Paradiso?

FL: I was born in Naples in 1995, but I grew up near Lecco, close to Milan. I’ve been passionate about hospitality since I was very young—I started working in bars at 16 while studying at the Amerigo Vespucci hospitality school. From that moment, I never really stopped. I was always working, learning, trying to improve, and looking for places where I could grow with strong professionals.

Over the years, I had the chance to work in cities like Milan, London and Barcelona, building my experience step by step. But there was a very specific moment that really changed everything for me.

Around 2018–2019, I started following Paradiso very closely. It was still in its early years, but I could already see a constant growth. I was watching all their creations, their drinks, their presentations—I was really following them with passion. What they were doing for the world of mixology and hospitality at that time really impressed me.

At some point, I felt something very strong inside—like a calling. I knew I needed to take the next step in my career, and for me that meant moving to Barcelona with one clear goal: to work at Paradiso. Honestly, that was the only reason I moved.

I was completely fascinated by their creativity, the way they presented cocktails, the style of service, and the level of hospitality they were delivering—something that was already being recognized worldwide. I just knew I wanted to be part of that.

Can you take us back to your first days at Paradiso?

FL: I still remember my first shift very clearly—it was August 1st, 2019. I was feeling a mix of emotions: excitement, happiness, a bit of adrenaline… it was one of the biggest goals I had achieved at that point.

I even arrived one hour early, just to look around, understand the space, and start getting to know the team. Like everyone, I started from the basics—my first role was as a runner, taking care of small but essential tasks like refilling water, clearing tables, and supporting the flow of service.

One moment that really stayed with me was the first briefing. I remember Giacomo (i.e. Giannotti) introducing me to the team—that was a very special moment, something I still carry with me today.

The environment was extremely stimulating. I was surrounded by talented professionals, and there was definitely a sense of competition—but a healthy one. It was the kind of environment that pushes you to improve every day, to give more, to prove yourself.

It’s a place where everyone is constantly pushing forward, trying to elevate their skills. And if you’re willing to work hard, stay humble, and keep learning, it becomes one of the best environments you can have for real professional growth.

Many people dream of joining a world-class bar. What was the most surprising reality you encountered?

FL: I think a lot of people dream about working in a bar like Paradiso, or in any of the World’s 50 Best bars, but what really surprised me is how much work and sacrifice is behind it.

From the outside, everything looks natural and spontaneous—but it’s not like that at all. To earn your place, to build a reputation, and to gain the trust of your team, your managers, and your colleagues, you have to constantly prove yourself.

And proving yourself means giving your best every single day, bringing ideas, being proactive, and especially being creative. Paradiso is like a constant hub of inspiration—it’s always moving, always evolving.

So you need to be a very curious person, very dynamic, always looking for something new, not only at work but also on a personal level.

For me, I felt very comfortable in this kind of environment. It’s a place that really pushes your creative side—it stimulates you, challenges you. And if you are already a curious and creative person, Paradiso becomes the perfect place to grow and express yourself at your best.

How has Paradiso changed since you joined?

FL: Since I joined Paradiso in 2019, I’ve seen an incredible evolution, both creatively and operationally.

From an operational point of view, the growth has been massive. When I started, we were around 15–18 people, and today the team is more than 40. It’s been a huge expansion—not just in numbers, but in structure, quality, and overall organization. I’ve really seen the business grow step by step in a very strong way.

I also remember that in the beginning we didn’t have many of the things we have today—like a proper lab (i.e. Paradiso Lab) or dedicated spaces for the team. Everything we’ve built has come from hard work, sacrifices, and a constant desire to improve.

Creatively, the evolution has been just as strong. In the early days, there was a big focus on spectacular presentations and visually impactful cocktails. Over time, I’ve seen a shift towards more elegance, more refinement, and a stronger connection between the drink and the overall concept of the menu.

Another key change is the network we’ve built. Over the years, we’ve connected with artisans and creatives who help us bring our ideas to life. Today, it feels easier to develop a menu because we have the right people around us to support the process.

How does discipline show in your daily work?

FL: Discipline is a fundamental concept in our industry. I truly believe that without discipline, you can’t reach high-level goals.

For me, it’s very personal. When I work on a project—whether it’s a menu or a single drink—I focus deeply on that concept. I take a theme and I put all my energy into it, making sure that every detail is connected: the flavour, the presentation, the garnish, and the story.

This comes through discipline: staying focused, doing research, going through trial and error, and constantly exchanging feedback with the team.

Discipline keeps you on track—it’s like following a clear path without getting distracted. And if you stay on that path, step by step, you eventually reach the result you’re looking for.

In the end, it’s about consistency, hard work, and focus. With discipline, you give yourself the chance to turn an idea into something real.

Speaking with Federico makes one thing unmistakably clear: Paradiso’s strength lies in the people who shape it from within. His story reflects the discipline, curiosity, and relentless pursuit of excellence that define the bar’s identity. But it’s not just the team that sees it. In his book ‘Paradiso, 10y anniversary‘, Giacomo himself describes Federico as “the most technically skilled bartender I’ve had the opportunity to work with at Paradiso,” someone with a natural instinct for mixology who seamlessly masters flavours, textures, creativity and technique. That recognition doesn’t just highlight Federico’s talent — it reinforces the idea that Paradiso’s evolution has been built on the hands and minds of individuals who bring both artistry and depth to their craft.

As the bar continues to grow, expand internationally, and explore new creative territories, professionals like Federico ensure that its soul remains intact. Behind every menu, every concept, every moment of surprise, there are people like him — disciplined, imaginative, and committed to pushing boundaries. This interview is more than a behind‑the‑scenes look; it is a reminder that Paradiso’s legacy is carried forward by the individuals who embody its philosophy every day.