Meet Macy Tran, the young gun bartender at Bar Besuto, Sydney’s underground, Tokyo-style Japanese whisky den

Bar Besuto, 3 Underwood St, Sydney

Originating from Vietnam, Macy came to Australia six years ago, where she worked as both a bartender and in hotel management. Macy brings with her a rich cultural heritage and a talent for mixology. For Macy, the world of whisky, especially Japanese whisky, is not just a profession but a personal passion: She has dedicated herself to mastering the craft, with a keen interest in expanding her knowledge whenever she gets the chance, often participating in workshops, tasting sessions, and industry conferences to stay ahead of the trends.

At Bar Besuto, Macy has quickly made a name for herself as bartender to watch. Her innovative cocktails, which often incorporate elements of her Vietnamese heritage combined with her specialized knowledge of Japanese whisky, have become a signature of the bar’s menu, a mix of the traditional and the modern.

Macy’s ability to engage with customers, understand their preferences, and recommend bespoke cocktails sets her apart. Her dedication to exploring the depths of whisky and mixology makes her a standout candidate for the Rookie Bartender of the Year award. (you can vote for the awards here).

Tell us a bit about how you got started in the hospitality industry and where you have worked before. 
My journey into hospitality began when I moved to Sydney, Australia for my Hotel Management Bachelor degree. After enrolling in a reputable hotel school, I have immersed myself in various roles within hospitality sectors at 5-star establishments: the Pullman Reef Hotel, Sheraton Grand Sydney Hyde Park, The Crown Casino and currently Bar Besuto.


“When I walk into a bar, I look for a combination of factors that make a great bar experience: customer service, a welcome atmosphere, a well-crafted cocktail list, knowledgeable staff and attention to detail.”

Are you a classics or an experimental kind of bartender?
I would say a little bit of both. As a bartender at a Japanese Whisky Bar, I embrace both techniques and my cocktail is a blend of tradition and innovation
You moved to Sydney to work at Bar Besuto; what’s a day at work look like for you?

My day of work starts by preparing all the preps needed for the night, engaging with customers, curating personalised experiences, and recommending cocktails/ whisky that is tailored to customers’ preferences.

Bar Besuto, Sydney

What are some of the things you love about the bar industry?
The connections and relationships that you make along the way. The opportunity to continuously learn and innovate. I thrive on exploring new trends, flavours and techniques

Some of the things you hate?
Like every other industry, there are some down days when I feel the pressure to consistently perform and meet customers’ expectations at a demanding time. But at the same time, the pros always outweigh the cons. I am grateful that I’m able to wake up every day doing the things that I love.

We all learn from our mistakes. Have you made some big ones? And what has it taught you?
Mistakes are part of the learning process. I have faced many challenges along the way and each time it teaches me a valuable lesson. I view them as opportunities to grow.

When you walk into a bar, what are you looking for? What makes a great bar experience?
When I walk into a bar, I look for a combination of factors that make a great bar experience: customer service, a welcome atmosphere, a well-crafted cocktail list, knowledgeable staff and attention to detail.

Funniest moment you’ve had at work
When we get staffie and drink together at the end of the night.

Best person to work with?
My Bar Manager. We share the same passion for mixology and whisky that creates a supportive work environment

Who inspires you?
Rusty Russell

What are you drinking right now?
Old Fashioned with a Japanese touch

Where do you see yourself in the next five years?
In the next 5 years, I see myself continuing to refine my craft, potentially exploring opportunities to take on more leadership roles within the industry.

Bar hit list. Name three bars you are desperate to visit.
Dead Rabbit, NY
Bar Benfiddich, Tokyo
The Door, Kyoto