Behind the Scenes with… Jesus Fernandez, our Bar Manager
Born and raised in Galicia, our Bar Manager Jesus caught the bug for hospitality as a child, watching his chef father producing classic Spanish dishes in his restaurant kitchen. But it was perfecting the Manhattan cocktail for his grandfather that led to a lifelong passion for bartending. He tells us why, 20 years on, making his guests feel welcome is still top of his list
Tell us a little about yourself
I grew up in Galicia, surrounded by good food, the coast and family. Being behind the bar was second nature to me because my family had a restaurant business. It was also multi-cultural in the sense that my Mum is South American, so food involved classic paellas and regional stews but also dishes such as arepas – cornflour bread filled with shredded meat and fried plantain. I think that instilled in me a passion for an easy blending of cultures. So, at 19, I moved to London, quickly fell in love with the cosmopolitan nature of the city, and started my career in earnest.
How did you get into hospitality?
It began in a small Spanish restaurant in Aldgate, progressing to the National Gallery and eventually to a front-of-house role at the National Theatre. Over 15 years, I climbed the ranks, culminating in my position as Restaurant Manager there. I stayed for a long time because I enjoyed the experience of being involved in good food and drink, alongside meeting a host of wonderful actors, including Helen Mirren, Judy Dench, Benedict Cumberbatch, James Corden and Dominic Cooper. After the pandemic, I joined The Wolseley Hospitality Group and have recently returned to Colbert after managing the bar at The Wolseley City.
What does a typical day involve?
As you’d imagine, no two days are the same. Sometimes, I’m behind the bar, helping the team and interacting with our guests; other times I’m in the office, checking on stock, managing rotas, ordering supplies or researching new wines and cocktail options. Service is a special pleasure for me – I enjoy expanding on our wine lists if diners would like to delve into the provenance of some our wines and I love offering a welcome that’s perfectly poised between elegance and informality.
In your view, what’s the key to a perfectly prepared cocktail?
Well, let’s just say, I was making Manhattans for my grandfather before I even knew what they were called! For me the two non-negotiable ingredients when it comes to making a good cocktail are attention to detail (getting those measures just right) and passion. You can learn the mechanics of cocktail making, but I believe the passion has to be inherent. I also really appreciate good wine and throughout my career, I’ve dedicated myself to expanding my knowledge and honing my skills in all things wine-related, including via professional qualifications. I love to share that passion by educating and inspiring my colleagues.
What feels special about the bar at Colbert?
The bar at Colbert is unique – partly because it’s so centrally located, yet it has a neighbourhood feel. So, many of our customers are familiar faces. It’s busy and vibrant and I’ve learnt always to expect the unexpected. I find a smile and a warm greeting go a long way. We also like to think outside the box – for example, currently, we’re updating our wine list and therefore selling some of our existing wines by the bottle for customers to take home. For me, that all contributes to the local, neighbourly feel.
What advice would you give to anyone who wants to work in bartending?
Do it because you love it. There are many days when I feel that I’m not ‘working’ because the job is a passion, and that’s a huge bonus. It’s important to engage with guests on a personal level too. To me, that’s the essence of hospitality – the driving force behind why we choose this profession. The beauty of our work lies in the genuine connections we forge and the satisfaction of making a real and positive impact on someone else’s day.
When you’re not at Colbert, where can we find you?
Very likely at home in South Croydon with my wife Andrea and our two boys, Lucas, 8, and Iker, eighteen months. I love cooking for them – specialties are classic lentil stews and seafood. We’re also a pretty sporty family, so that’s high up on our list of activities. And we do like to enjoy a glass of wine together. Work and home life often dovetail which is great, because life is too short not to do exactly what you love.
