Award-winning bartender Stefano Bussi reveals the thinking behind his ‘Art of Shibumi’ cocktail menu and the quest for minimalist perfection
Stefano Bussi was born to be behind the bar.
“My family owned a small cafe in Italy. My mother often said I made my first negroni when I was eight years old,” he says.
His career started with working seasonal jobs at various hotels, with a secret aspiration to perhaps become a sommelier.
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