Interview the Ozone Bar Manager
The Ozone Bar, the highest rooftop bar in the world, is one of the standout F&B venues at The Ritz-Carlton, Hong Kong. Until recently, I hadn’t had the chance to meet Arvy Bryan Benitez, the Bar Manager behind the bar’s success. Thanks to the support of the hotel’s professional marcom team, I finally had the pleasure of sitting down with Bryan for an interview and was grateful to him for sharing his time and insights.
1. What do you do at The Ritz-Carlton, Hong Kong?
I’m the Bar Manager at Ozone.
2. What drew you to a career in bartending? How did it all start?
It began with my fascination for flair bartending and the artistry involved in crafting drinks.
3. What’s the most creative drink you’ve ever made?
Probably The Aviary, one of my signature cocktails from Ozone’s Neo Nexus menu.
4. What’s your favorite drink to make, and why?
The Old Fashioned. It’s simple and timeless, but deceptively easy to get wrong.
5. What inspires your mixology style?
I love creating drinks with a story. Every cocktail should tell one, the drink fades, but the story stays.
6. What is your process for making a perfect martini?
Chilled glassware, minimal dilution, a vermouth rinse, and a bright lemon zest finish.
7. How do you prioritize accuracy and speed during busy shifts?
Years of flair bartending honed my precision in free pouring, but consistency always comes first. That’s why my team always uses jiggers.
8. How do you maintain quality and customer satisfaction during a busy shift?
We pre-batch signature cocktails and keep mise en place ready, so the team can focus on our guests.
9. Can you explain the difference between shaking, stirring, and muddling? When would you use each technique?
Shake when using citrus, stir with spirits, and muddle to extract flavor from fresh ingredients.
10. How do you ensure consistent pours and measurements?
Through strict recipes, measured tools, and regular calibration training.
11. What are the essential tools every bartender should have?
A jigger, shaker, strainer, bar spoon, peeler, and a sharp knife.
12. Can you describe how to properly layer a drink?
Use the back of a bar spoon and pour slowly, paying attention to the density of each ingredient.
13. How would you explain the differences between bourbon, scotch, and whiskey to a customer?
Bourbon is sweet and corn-based; scotch is smoky and malted; whiskey is the broader category encompassing both.
14. Do you have experience creating custom cocktail recipes? Can you share an example?
Yes. The Aviary from Ozone’s Neo Nexus menu is one of my originals, it balances flavor and storytelling.
15. What seasonal ingredients would you use to create a summer or winter menu?
Longan is perfect for summer, sweet, floral, and refreshing, similar to lychee.
16. How do you stay updated on current drink trends and popular recipes?
By connecting with the industry and sharing new techniques with fellow bartenders.
17. How do you handle a customer who has had too much to drink?
We stop service and ensure their safety. Guest responsibility always comes first.
18. What steps would you take to resolve a customer complaint about their drink?
Listen carefully, identify what they dislike, and adjust the drink to their taste.
19. How do you make regulars feel welcome?
By creating personalized and memorable experiences every visit.
20. What would you do if a customer requested a drink you’re unfamiliar with?
I’d ask about its flavor or where they’ve had it before, then craft something similar.
21. Describe a time when you made a mistake during service. How did you handle it?
I stayed calm, communicated with the team, and focused on restoring the guest’s comfort.
22. How do you train or mentor junior bartenders or barbacks?
I start with the basics. Barbacking teaches respect for every role in the bar.
23. How would you help promote the bar’s signature cocktails or events?
By featuring them during guest shifts and sharing them on social media.
24. Have you or your hotel received any industry accolades and awards?
Yes. Ozone is part of the 50 Best Discovery 2025.
25. Where do you see yourself in five years?
Managing multiple bar programs.
26. What are your interests outside of work?
I love basketball and sometimes go surfing during vacations.
27. What advice would you give to youngsters joining the field?
Passion isn’t enough, it must be paired with hard work and discipline.
Address: Level 118, Ritz-Carlton, Hong Kong
International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong, China
Inquiries: +852 2263 2270
Email: [email protected]
Also read Review The Ritz-Carlton, Hong Kong
