Sydney Bar Week is in full swing, and the excitement hit fever pitch yesterday as the 2025 Bartender of the Year finalists were officially announced!
The action unfolded at Four Pillars Laboratory, with huge thanks to our sponsor Vanguard Luxury Brands, whose support helped make the day such a success. The competition was filled with incredible personalities, innovative drinks, and an infectious buzz of energy from start to finish.
The day kicked off with a written exam, designed to test the competitors’ knowledge and precision under pressure. From there, the top six competitors advanced to the Classic Cocktail Draw, where they were challenged to recreate six classic cocktails chosen at random – a true test of skill and technique.
The Top Six Competitors
- Declan Coffey – Hanky Panky Lounge
- Emma Fayle – The Blacksmith Bar
- Tanguy Charbonnet – Jackalope
- Maximo Turati – Nineteen Ten
- Callum ‘Squid’ Marra – Old Loves
- Alex Breen – The Gresham
After a full day of intense challenges, our judging panel – Kim Berry, Joey Folkersma, Jason Crawley, and James Irvine – tallied up the scores from each round to determine the top three contenders for the coveted title of Australia’s Bartender of the Year.
And now, the moment we’ve all been waiting for… here are your 2025 Top Three Finalists:
- Callum Marra – Old Loves
- Alex Breen – The Gresham
- Tanguy Charbonnet – Jackalope
The final round raised the stakes even higher, with competitors tasked to create two original cocktails:
- One featuring 30ml Four Roses Bourbon
- Another showcasing 30ml Four Pillars Gin
This round tested not only their creativity but also their ability to stay calm under immense pressure, as they presented their drinks to both the judges and a room full of their peers.
We caught up with the top three finalists to hear about their journey, their preparation, and what this incredible moment means to them.
Stay tuned – the winner of Bartender of the Year 2025 will be revealed this Wednesday night at the 24th Annual Bar Awards, the spectacular finale to Sydney Bar Week.
Callum Marra – Old Loves
What does it mean to you to be a top three finalist?
“Oh, I mean, it’s crazy, to be honest,” says Callum. “When you think about the history of this competition and the people who have won it before… I’m friends with people who’ve won it, I’ve worked with people who’ve won it – it’s always felt like this rarefied thing in my head. So to make it into the top three is pretty wild, actually.
“This year, I just wanted to step up and take a crack at it. I’m not really a competition bartender – this is my first proper competition other than the odd in-house comp. I’d never presented drinks in front of judges before today, and here I am doing it multiple times, plus the written exam. Maybe it’s a bit of masochism,” he laughs. “But honestly, it’s been so much fun and a really cool experience.”
Tell us about the preparation in the lead-up to the competition.
“My preparation was a lot of reading – I went through Australian Bartender magazine, looked at products that had been featured, and did a deep dive into Vanguard Luxury Brands’ portfolio,” he explains. “I spent a lot of time researching brands like Four Pillars and Four Roses so I could feel confident going in.”
Tell us about the preparation and inspiration behind your two drinks in the final round.
“For the drinks, I just wanted to create stuff that was really tasty,” Callum says. “I’m not the kind of bartender who works in suspenders and a waistcoat at a super swanky bar – that’s just not my vibe. I think sometimes competition drinks can get a bit too clever, so I really wanted to steer away from that.
“My focus was on making cocktails that were fruity, fun, and smashable – drinks you’d want to have two of and just enjoy. That’s kind of our whole brand anyway, and I wanted to stay true to that. Hopefully, I pulled it off!”
Alex Breen – The Gresham
What does it mean to you to be a top three finalist?
“Oh my god,” Alex says, laughing. “This is actually my fifth time competing in Australian Bartender of the Year. Every single time, I’ve done well in the exam – that’s always been my strong point – but I’ve never been able to back it up and make it into the finals… until now!
“To finally be here, especially alongside such amazing talent, doesn’t feel real. It means so much to me. I’ve never really considered myself a competition bartender, but Bartender of the Year has always stood out to me because it has that knowledge-based component, which plays to my strengths. It’s a comp I’ve always looked forward to and wanted to do well in.”
Tell us about the preparation in the lead-up to the competition.
“Having done this multiple times, I knew a bit about what to expect,” Alex says. “Preparation involved a lot of reading, making flashcards, and just trying to absorb as much information as possible. I revised classic cocktails and worked on filling any gaps in my knowledge.
“But this year, I actually made a conscious decision to come completely unprepared for the potential final round. In previous years, I’ve come in with everything ready, only to not make it to the finals – which was mentally tough. This year, I wanted to focus on what feels authentic to me as a bartender.
“To me, the heart of bartending is like a busy Friday night service – 20 people at the bar, everyone wanting something different, and you just work with what you’ve got. That’s my happy place. People are doing incredible, cutting-edge things with cocktails these days, and I admire that, but it’s not where I shine. So this time, I just wanted to show up as me and lean into that vibe.”
Tell us about the preparation and inspiration behind your two drinks in the final round.
“For my drinks, I just went with what felt right in the moment,” Alex explains. “Because I hadn’t prepped for the final round, I treated it like being behind the bar on a busy night – trusting my instincts and reading the room. That approach felt natural to me, and I think that came through in my drinks.”
Tanguy Charbonnet – Jackalope
What does it mean to you to be a top three finalist?
“It means a lot,” Tanguy says. “It represents so many years of hard work bartending, so to reach this point feels incredible. I’m just really happy – it’s such great recognition. It’s a fantastic feeling.”
Tell us about the preparation in the lead-up to the competition.
“I’ve been preparing for weeks,” he shares. “It was quite stressful, especially the written exam. I’ve been reading Australian Bartender magazines for the past few months, just trying to soak up as much knowledge as I could. Even on the plane here, I was reading non-stop!
“Honestly, I don’t know if you can ever feel completely ready for that exam – it’s so tough. Even today, I didn’t feel ready, but I just did my best. Thankfully, it paid off.”
Tell us about the preparation and inspiration behind your two drinks in the final round.
“For my drinks, preparation was key,” Tanguy says. “I was juggling this competition while also opening a new venue just a couple of weeks ago, so it was a bit hectic! I spent a lot of time refining the recipes and making sure they felt true to my style.
“In the end, I’m really happy with what I created and so thankful for the support I’ve had throughout the process.”
The journey isn’t over yet – the Bartender of the Year title will officially be announced at our 2025 Bar Awards this Wednesday night, where the Australian bar industry comes together to celebrate the very best in the business.