Maybe Mae bar manager, Elisa Rodrigues, speaks to Alexandra Zinghini about working in hospitality and her career so far.
With years of experience behind the bar and a deep-rooted passion for hospitality, Elisa shares insights into her journey through the industry, the evolving culture of Australia’s bar scene, and the challenges and triumphs that come with running one of the country’s most respected cocktail bars.
What inspired you to pursue a career in hospitality, and how did that path lead you to Maybe Mae?
I come from a creative background. Back in Brazil, I worked as a graphic designer. When I moved to Australia in 2015 as an international student, hospitality was the most accessible way to support myself. What started as just a job quickly grew into something so much more.
At first, I knew absolutely nothing, but I was immediately drawn to the energy of bars, the rhythm of service, the way bartenders moved, the stories shared across the bar, and the creativity that went into every drink. I fell in love with the craft and the connections it creates.
For me, hospitality goes beyond pouring drinks or learning techniques, it is about discovery, creativity, and constant evolution. Every day, I’m inspired by bartenders and chefs, there is so much we can draw upon from different disciplines to elevate cocktails. Most of all, it’s about creating unforgettable experiences for every guest who walks through the door. That passion is what drives me, and it’s ultimately what led me to my role as bar manager at Maybe Mae.
Maybe Mae is known for its unique ambiance and creative cocktails. How do you balance innovation and consistency?
It is all about finding that sweet spot between creativity and reliability. At Maybe Mae, we love to push boundaries with flavour, technique, and presentation, but consistency is just as important. Every drink, no matter how innovative, has to meet the same high standard every single time it’s served. We work closely with fresh seasonal produce sourced right here in South Australia, which not only keeps our menu vibrant but also challenges us to be more creative and intentional with what we offer.
To stay ahead and keep the whole team in sync, we have implemented a Weekly Special Calendar. It is a way for everyone to contribute ideas, experiment with ingredients, and stay in the loop of ongoing creations. It fosters a culture of collaboration while making sure we maintain quality and consistency in every pour. Innovation keeps things exciting, but consistency and teamwork is what builds trust. That’s what keeps people coming back.
What’s one drink on the current menu that captures the spirit of Maybe Mae?
You can’t talk about Maybe Mae without mentioning the Peel Street Corpse Reviver, it is iconic. It has been on the list for so long that it has become part of the bar’s identity. It’s that perfect balance of tangy, sweet and sour. The combo of fresh ginger and local honey gives it a real kick alongside fresh lemon juice and gin. It is topped off with a splash of lager and it is bloody delicious!
It was created after a big day out on a winery tour and a massive night where there was heaps of leftover ingredients from classic cocktails. The boys decided to mix ginger honey with lemon and gin, but something was still missing. While sinking a few beers, it hit them, and the Reviver was born. That was about 10 years ago, and it is still going strong.
The bar scene is always evolving – what trends or shifts are you noticing in customer preferences lately?
There is a growing appreciation for cocktails crafted with fresh, locally sourced produce. At Maybe Mae, we prioritise ingredients from South Australia, allowing us to create vibrant, seasonal drinks that resonate with our community’s palate.I have also noticed customers are more eager to explore unique taste combinations. By incorporating different ingredients into cocktails we can offer a fresh twist on classics that appeals to this curiosity. We are also seeing growing demand for sophisticated non-alcoholic beverages.
How do you cultivate a strong team and maintain high service standards?
It all starts with creating a supportive and collaborative environment. At Maybe Mae, we focus on building a team culture that values communication, trust and shared growth. I believe in leading by example, staying hands-on during service, being approachable, and always encouraging the team to bring ideas forward.
We hold regular training and tastings, not just to sharpen skills, but to keep everyone aligned and motivated. Everyone knows the “why” behind what we do, from the story behind a drink to the reason we greet guests a certain way. That sense of purpose helps drive consistency and care in everything we do.
In a high-energy environment like ours, it’s that combination of trust, shared vision, and continuous learning that keeps the bar running smoothly and service standards high, night after night.