Charles Vexenat

Charles’ love affair with liquid started when he was only six years old, mixing syrups and lemonade behind the bar at his grandparents’ brasserie in Dijon. When he moved to London in 2000 to learn English he naturally gravitated to the bar industry to earn his keep.

Starting as a kitchen porter and food runner, he worked his way up through the business learning from the best mentors in the industry around the world.

He has since worked in London's top bars: Hush, Eagle Bar Diner, Che, Lab, La Floridita, and Lonsdale, and also the famed Tres Agaves tequila bar in San Francisco.

He has won many bartending competitions including UK Class Magazine Bartender of the Year. Charles has visited and worked in different distilleries around the world.

Charles currently bartending at The Lonsdale and contracted by the Gorgeous Group as a trainer and bar consultant, delivering training sessions and creating drinks around the world.

What is your Current industry role?

Bartending at the Lonsdale in Noting Hill London, also contracted as a cocktail and brand consultant by Gorgeous Group

Where & when did you get your start?

I started in London in 2000.

Best Job experience ever in the industry?

Working in tequila distilleries in Mexico

What do you think is the greatest challenge facing the bartending community today?

History

What one tip would you pass on to younger players?

Keep it simple but tasty!

What insights do you have into the Australian Bartending scene, now that have you judged the Untouchables 2007 top 50 entries?

The Australian Bartending scene seems very very creative to me in terms of techniques and ingredients. Sometimes that can go a little over the top.