Robin Salem, who works at a The Chapel Bar, a speakeasy in Vienna, Austria, is the first bartender that 50 Shades of Hospitality has interviewed for our podcast. Robin explains to our audience how he went from working as a chef to becoming a barman.

The Chapel Bar offers over 30 signature cocktails and mocktails presented in a beautiful book offered to their guests. Robin explains to us how he and his team come up with the concepts and recipes. We ask Robin about how this remarkable bar started, the kind of guests it attracts and how he handles the pressure of preparing signature cocktails that are not only delicious but served in very original ways.

Robin also explains how working at The Chapel Bar differs from other places he has worked and why he continues to be passionate about his chosen profession.

Finally, Robin describes the pros and cons of working as a bartender and what kind of skills are needed for young people who are considering a career working in a bar.

Robin Salem grew up and still lives near Vienna, Austria where he trained as a chef. As a child, Robin remembers being fascinated by a very large bartending book that his father owned. Little did he know that one day this book would become so important to him.

While attending school to become a chef, Robin also took bartending classes. After working as a chef for seven years, he chose a different career path which eventually led him to create cocktails and entertain guests with his team at The Chapel Bar. His hobbies include cooking, playing music, travelling and tennis.