Tanguy Charbonnet

What first drew you to food and beverage, and what continues to inspire you?

I remember one of the first times I walked into a bar and witnessed the dynamic interaction between guests and bartenders. They laughed, shared personal stories, and exchanged thoughts on various topics, creating a vibrant sense of community. I was intrigued and eager to be part of such a communion.

As I delved deeper into the stories behind cocktails and spirits, my fascination grew. Today, I continue to be inspired by the industry, particularly in Australia, which boasts an incredible and supportive community.

How would you describe your leadership style, and how do you foster creativity and cohesion among your team at Jackalope?

I see my leadership style like that of a soccer coach. While I may not always be on the field, I strive to encourage, support, and listen to my team. Leading by example is important to me; I freely share my knowledge while remaining open to learning from others.

I believe it’s crucial to understand the strengths of each team member and to respect and balance everyone’s contributions. By collaborating with the team to brainstorm new ideas and gauge their reactions, I aim to foster excitement and creativity, ensuring that each individual feels valued and integral to our collective success.

“I believe it’s crucial to understand the strengths of each team member and to respect and balance everyone’s contributions. By collaborating with the team to brainstorm new ideas and gauge their reactions, I aim to foster excitement and creativity.”

What’s a professional moment – or challenge – that shaped you significantly in your career, and what did you learn from it?

One of the most significant challenges I faced was during the COVID-19 pandemic. It affected our entire industry and forced us to adapt quickly. I learned how to keep my team motivated and focused during tough times. I had to find new solutions for how we operated and ensure everyone was trained and informed.

This experience taught me the importance of patience and flexibility. I realised that communication is key, and I had to be there for my team, providing them with the support they needed both professionally and emotionally. It was a tough period, but it taught me resilience and the value of teamwork.

Outside of your day-to-day role, where do you find inspiration to fuel your creative and professional outlook?

I’m constantly thinking about cocktails, often found reading cocktail books and culinary arts. Social media serves as a valuable resource, allowing me to stay updated on trends and observe the innovative creations of fellow bartenders, which in turn inspires my own work.

Art and music also play significant roles in sparking my creativity. I draw parallels between them and mixology – just as artists blend colours to evoke emotions and musicians layer notes to create harmony, I combine diverse ingredients and techniques to craft cocktails that resonate with the senses. It’s all about creating something that resonates with people.

What’s your approach to building a cocktail list that tells a story, and what is your personal favourite?

I focus on the seasons and what our garden can offer, emphasising sustainability and innovative approaches. I aim to create cocktails that are visually appealing and taste extraordinary, while also incorporating a touch of interaction for our guests. My goal is to evoke a “wow” effect, making the experience memorable.

My favourite cocktail is the La Louisiana. I appreciate its rich history and complex flavours, which resonate with my passion for classic cocktails. The combination of rye whiskey, sweet vermouth, Bénédictine, absinthe, and Peychaud’s bitters creates a harmonious blend that is both bold and refined. It’s a drink that tells a story with every sip, and I find that deeply inspiring.