We had the good fortune of connecting with Elis Carriero and we’ve shared our conversation below.

Hi Elis, why did you decide to pursue a creative path?
I always have been attracted to art and artistic stuff believe or not I have spend 20 years of my life doing artistic roller skating, So at the end I can considerate myself an artist, first of all in the sport, and after that in the creation of cocktails. Maybe is becasue my artistic carreer, that I found myself very confortable doing cocktails and create new mix. I belive to be a good bartender you have to have a good immagination and be a creative person. So at the end an artist

Let’s talk shop? Tell us more about your career, what can you share with our community?
I consider myself a hardworking, responsible and dynamic worker, Since I was young I have been attracted by the lights of the night, I made my debut behind one of the most illustrious bar in my region in Italy, the Freccia bar in Piumazzo, which gave me excellent foundations and not only. An excellent knowledge of bon ton and how to work in catering for weddings or high-level ceremonies; passionate about mixing and every existing style, I have always worked in high volume cocktail bars, always managing to maintain very high quality standards. After 4 years of experience at the Freccia bar, I entered a new project for the creation of an innovative cocktail bar (Tubooza Cafè), first of all creating the design of the entire bar counter, organizing the entire drink list and all the bar set-up. The work experience lasted a total of 3 years as head bartender and bar manager, participating in numerous competitions and also obtaining excellent results from some such as the prestigious Diageo World Class, where I obtained an excellent 4 results in the semifinal and a first place in the final Italian for the best martini cocktail theatrical and stars category, then finishing 6th in the Italian final ranking. I even participated in a TV show called Mixologist very similar to Masterchef in concept. This experience leads me to look for something more, so I decide to go to London at the soho House company. During my work experience at Soho House I participated in numerous internal competitions and I have always supported the head bartender and bar manager for the creation of the internal menu, managing to introduce some of my creations. It was a unique experience, I learned team building systems and how to use operating systems different from Italy. My knowledge both in the world of commodities and in the personal sphere has grown considerably. After the London experience and returned to Italy, I received the call from Daniele Dalla Pola to be part of his team. The Nu Lounge Bar opened the doors to me for what has always been my passion for Tiki and tropical style. Just joined the team The Nu Lounge Bar wins the title of best Bar Team and then 3 best Bar in Italy according to the editorial staff of Bargiornale. During my stay at the Nu Lounge I had the opportunity to join the Bargiornale Drink Team and then write recipes for 12 months in one of the most important Italian magazines. I have spent the last 5 years of my career always alongside Daniele Dalla Pola, embracing the concept of tiki that he has been promoting for years around the world as a guru of tiki mixing. All this led me not only to be the head bartender of one of the most important tiki bars in the world, certainly the most famous in Italy, but also to constantly receive requests from schools to carry out training courses on tiki and tropical culture, also collaborating with some important companies in the beverage world. In the last year I have traveled around Italy and Europe teaching entire classes of students about tiki culture and how to create new and classic tiki. All this thanks to the past experience at the Nu Lounge and together with Daniele Dalla Pola, who passed on to me all the concepts and knowledge on how to make all the preparations and the drinks themselves. All these experiences have also been transformed into the creation of the Alamea brand, of which I am a founding partner together with Daniele Dalla Pola and the Casoni distillery. European ambassador I was able to participate in some of the most important trade fairs in the world and to perform numerous guest bartending around Europe, meeting illustrious personalities of the industries and further expanding my knowledge on tastes in various countries of Europe and the world. . I can say that passion has pushed me not to lose my creativity, tenacity led me not to give up at the first difficulty and reasonableness solved my problems. my personality and my character were also formed thanks to my competitive activity, which formed me and made me strong! 20 years of brilliant competitive activity being part of the National Figure Roller Skating Team, winning overall 6 Italian titles 1 European title 1 German title 1 Spanish title 2 world titles This tenacity, after finishing my competitive career in 2012, has fully poured into my work. Ambitious with the desire to always give my best and I’m never satisfied, always looking for the best result. All this maybe it’s look like easy, but trust me it wasn’t . Today I’m in Miami thanks to Graspa group and to Daniele Dalla Pola that they trust me and believe in me for the Esotico project. Manage Esotico Miami is a new challenge for me that gives me a lot of positivity and great energy, but at the same time, it takes a lot from me, time, energy and sacrifices. I’m I happy about this? Absolutely YES!

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If I have more than one day, I’d love to go in Key West and enjoy also the travel to go there. In Key West for sure I’d love to go around restaurant and bars, visit Hemingway house, and enjoy the small city. If i have only one day, for sure a morning at south point, enjoing the beach life, than a quick lunch maybe at Havana 1957 in española way or at Puerto Sagua. I love cuban place and cuban cucine. Than maybe a quick visit at Winwood and enjoy a couple of place for a drink, Spanglish and Bacan. Of course a stop by Esotico Miami, than ready for dinner. Or Cipriani at Brickell and than Sugar for a drink, or Salumeria 104 in Midtown and than four season hotel for a drink. Probably I would like to close my night at Cafe la trova.

Who else deserves some credit and recognition?
I think I have to say thanks to many people since the beginning of my career. Especially to the jealous people who have tried to make me pass the desire to do this job. Thanks to that people I always had more motivation to do my best. But beaside that I have to say thanks to all my family that always support me, and to all my friends and customers that have try all my cocktails for all this years. Of course without mentors I could’t had a story to tell. So I have to say thanks especially to all the mentors and the people that teached me something during all this years

Website: https://www.eliscarriero.com/
Instagram: https://www.instagram.com/eliscarriero/?hl=it
Linkedin: https://www.linkedin.com/in/elis-carriero-1733b1b3/
Facebook: https://www.facebook.com/elis.carriero
Youtube: https://www.youtube.com/channel/UCqMwplpN-HDkaaqTTW6CXng/videos
Other: https://eliscarrierobartools.com/

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