From #1 Bar Asia Cedric Joins Grain Bar

Rebecca Varidel
2nd Jul 2019

We've long espoused the hotel bar. Elegant. Sophisticated. And the hotel bar brings a long history, including the invention of many of the classic cocktails. Last year a hotel bar won our bar of the year. And this year Sydney, news is your hotel bars here are getting even better!

Fresh from #1 bar in Asia, #3 bar in the world (World's 50 Best Bars, 2018), the hottest thing to hit the Sydney bar scene, the incredibly talented Cedric Mendoza has arrived as Head Bartender at our Sydney Scoop 2018 Bar Of The Year - Grain Bar at The Four Seasons Hotel Sydney.

Mendoza brings the happy mix of the craftmanship of bar fundamentals and new age techniques. He is excited to leverage these techniques in the land down-under and share his ideas and experiences he has acquired throughout his years at #1 (Asia's 50 Best Bars) Manhattan Bar Singapore.

When talking to Cedric about what excites him most about his new home Sydney and role, "the Sydney bar scene is evidently one of the most diverse and fascinating I have visited so far in the world – 25 countries and counting."

Known for his creative, fun and perfectly balanced cocktails, timings align perfectly for Cedric to join the team as Sydney sees a rise of uniquely flavoured drinks. Cedric has wasted no time in experimenting with local Australian produce. It was only last week we found him stirring Kangaroo soaked in mezcal as he prepares for Rye July a Grain month long soiree showcasing some of the world's best Rye whiskies. "I am excited to showcase some amazing whiskies [his personal favourites] alongside Rye Vodka, Rye Gins and more…"