Nicolas Eduardo Constantin Email & Phone Number

Ciudad Autónoma De Buenos Aires, Argentina

Classic Japanese restaurant which begun as okinawan cuisine and turned to traditional japanese with the addition of executive cheff Akira Takeuchi. Working both as bar manager and sake sommelier focusing heavily on the sake selection (the biggest in Argentina), working with importers for exclusive products and innovative cocktail techniques such as clay aging, clear ice and clarification.

Ciudad De Buenos Aires, Argentina

Asian Beverages consultant. Cocktail planner for the Japanese Emperor birthday celebrations at the Japanese Ambassador residency in Buenos Aires 2018. Main speaker and lecturer in asian alcoholic beverages and culture related seminars, from history to production process. Festivals included Asia Fest 2017/2022, Hanami Festival 2018, BAC Inspira 2018 (BA Coctel) and beverage tastings (nihonshu, shochu, baijiu, rum and tequila) for private companies. Regularly interviewed for media such as CGTN (china global TV network) in 2019. Cocktail program and menu designs. Brand activations, beverage consulting, event planning, assessments, bar management, innovation, marketing. Collaborations within several companies as well as personal achievements and cocktail competition participation rankings.Some companies that have contracted my services: Trocadero group (Spain), Osaka, IFISA (Argentina), KZ (Uni Omakase), 10 recetas japonesas, Vinoteca Malambo, Distirbuidora Quirino, Emperador Meiji, Harakiri de Una.

Spain

Manage the bar with one of the bisggest rum selections in Eruope (+200 labels). Run the RRSS program, bar program, rum catalog, staff training, cash flow and operations. In the beggining of the pandemic we closed until summer and opened following COVID regulation. When the next wave hit was the venue closed for renovations and rebranded as "the Jigger Bar".

Ciudad De Buenos Aires, Argentina

Adapt uncommon Asian products to our cocktail menu as well as pairing with food. Very high qualitative and quantitative mise en place for signaure cocktails. Know the preferences and tastes in alcohols and cocktails from our customers to provide them to have extraordinary experiences. Updating the menu concept twice a year to stay fresh and up to date!Generate special events and promotions. Keep on the lookout for new trends in mixology and bartending. Be knowledgeable of the history of cocktails and spirits, learn about the ingredients, methods of production, introduction of innovative elements (freshly squeezed juice, specialized ice, dried herbs, spices, brands of asian beverages).Taking care of the lounge experience from lights and ambient to music. Manage and supply inventory, place orders. Collection procedures and invoicing, with monitoring in real time of our sales. Promoting Asian culture.Some of our featured events included Negroni Week, World Baijiu Day 2017 & 2018.During my contract I reached 3rd stage of the Bols Around the World 2016 the world´s largest open bartending competition. Ranked among the top 5 bartenders from Argentina.On the Peter F. Heering Classics global competition, classified into Semi Final Rounds a Modern Classic for the Latin American region. Was guest to the Embassy of Japan for promoting Japanese beverages.

Greater Buenos Aires, Argentina

Head of the sales area of ​​the OnTrade channel for the gastronomic sauces and syrups division.I contribute my numerical and negotiation skills to the commercial area, being a fundamental part of the work team in the concretion of the objectives imposed by the company, complemented by my command of different languages, among which are the English and French of fluid conversation; and Italian, Mandarin Chinese and Russian writing commercial documents.

Marseille Area, France

Working in a changing challenging environment, and being able to provide a lot of flexibility. Producing quickly under pressure, without sacrificing quality. Understanding of all key health and sanitation concerns (USPH & HACCP). Immensely talented Bartender with huge background in mixing and serving drinks to patrons, directly or through waitstaff.During my contract I reached 2nd stage of the Bols Around the World 2014, the world´s largest open bartending competition. In the 2015 edition I reached the 4th position in Argentina an 21st in south America.Served on Le Boreal "Best Newcomer of the Year 2010 – GOLD" from the European Cruiser Association (EUCRAS) from February to July 2014 and later on Le Lyrial to the end of my contracts. Compagnie du Ponant wins best cruise company 2015 and 2016 by Victories du Tourisme.

Miami/Fort Lauderdale Area

Responsible for providing beverage service in accordance with the Company standards while incorporating excellent sales techniques to generate revenue for the Bar Department. Responsible for the immediate supervision of the Bar Waiters and other personnel assigned to their particular bar area.Responsible for the correct and proper handling of all checks and sales transactions generated. Provide reports in a timely fashion to Bar Management. Ensure that all beverage stocks are accounted for. Responsible of requisitioning all food, beverage, and consumable items.

Buenos Aires, Santiago, Barcelona, Madrid, New York, Miami, Punta Del Este

Manage the Mundinix user community. Recommend bar and restaurants. Nightlife consultant. Manage the contact network. Keep in touch with the users, share news of the nightlife activity in Buenos Aires.

Ciudad De Buenos Aires, Argentina

Frank's bar team is recognized national and internationally with the following awards:WBB #36 2012. Drinks International, World Best Bar Awards.Nominated for Best High Volume Cocktail Bar, Spirited Awards 2014 (Tales of the Cocktail)Buenos Aires "Best Bar" 2011 & 2012, Bar & Drinks Magazine.Nominated for Buenos Aires Best Bar, Guia Oleo 2012.

Ciudad De Buenos Aires, Argentina

In charge of the bar operations. Updating the beverage program into a mixology concept using all fresh ingredients. Cross trained in all outlets in order to provide exceptional customer serviceMaintained the cleanliness of the bar to exceed health inspection guidelines, including creating daily reports and logs

Santa Clarita, California, Usa

Attendance of the bar and customers. Event planning. Deal with supplies, stocktakes and loadings. Training of staff. Processed all food and beverage orders accurately into POS system. Maintained the cleanliness of the bar to exceed health inspection guidelines, including creating daily reports and logs.

Ciudad De Buenos Aires

Ciudad De Buenos Aires, Argentina

Produce quickly under pressure, without sacrificing quality. Mastery of cooking philosophy and technique. Full range of managerial skills. Understanding of all key health and sanitation concerns. Immensely talented Bartender with huge background in mixing and serving drinks to patrons, directly or through waitstaff.

Greater Buenos Aires, Argentina

Update the old cable networks for internet function.

Sake Professional, 日本酒 (Nihonshu), 91/100

Kikisake-Shi, Rice Fermented Beverage, International

Proffesional Bartending, Bartender

Master'S Degree, Cooking And Related Culinary Arts, General, Profesional Gastronomico

Activities and Societies: Union de Cocineros Administracion gastronomica y cocina.

Java And Abap, Computer Programming

Tecnichian, Electronic