Photo by Star Sabroso I Shot on location Manhattan, Conrad Singapore Orchard
Zana Möhlmann
Head Bartender of Manhattan Bar
If your parents still think that bartending gets you nowhere, think again. Today, slinging drinks behind the bar counter doesn’t just allow you to meet people; it’s a rewarding career that can jet you around the world, put you in front of cameras, and inspire the next generation to pursue a thrilling career in food and beverage. Meet Zana Möhlmann—a 27-year-old half-Surinamese/Hindu, half-Dutch dynamo who swapped a military career for mixology and never looked back.
Watch the video below for her full interview:
Originally hailing from the Netherlands, Zana now calls Singapore home and is making waves as the head bartender at the award-winning bar, Manhattan in Conrad Singapore Orchard (once recognized as The Best Bar in Asia on the World’s 50 Best list and two-time top lister of Asia’s 50 Best Bars in 2017 and 2018). Her journey kicked off in a most unexpected way during a gap year in Phuket, Thailand, where she attended a bartending class. What was meant to be a brief diversion turned into a passion that landed her a bartender role in Amsterdam and propelled her into the world of drinks.
Zana has worked as the head bartender at Super Lyan in Amsterdam and served as the Lillet brand ambassador for Pernod Ricard in the Netherlands. In 2021, she clinched the Patrón Perfectionists Champion title for Belgium, the Netherlands, and Luxembourg and subsequently impressed the judges at the World Young Mixologist 2023 finals held at the iconic Lycée Rainier III in Monaco, where she earned the title.
And if you think she spends all her time behind the bar, think again. This stunner is also a freelance model whose unique aura and striking looks turn heads both in bars and glossies. Keep reading to learn more about Zana and glean insights for anyone eyeing a career in this vibrant industry.
What inspired you to work as a bartender in Asia?
After one year of working as a bartender in Amsterdam, I traveled again to Asia. I was so intrigued by Asia as a whole, as well as the culture, the food, and all the different countries I visited. So, my goal after returning from my second trip was always to live in Asia one day, especially as I grew as a bartender. It was either Bangkok or Singapore. Singapore appealed to me for its convenience, being a central location, its culture, and how the country is built. Overall, the transition has been quite easy moving here.
What challenges did you face as a woman in a male-dominated field, and how did you overcome them?
From my perspective, I actually never faced challenges because of my gender. I am fortunate enough to always work in environments where that was never a problem. Through hard work, passion, and dedication, I faced maybe the same struggles as anyone else, but I never felt that I was being treated differently because I’m a woman.
“If you start as a bartender and become a head bartender or a bar manager, you need to know how to motivate your team. At that point, it doesn’t matter how good your drinks are or how balanced your classics are; it’s about how you lead a team.”
What are some of the most important skills you believe every bartender should possess?
I think people skills are important because, in hospitality, every situation is different. You need to be able to read people and situations. You need to be very adaptable. These things you cannot study because you cannot study one certain situation and then just copy and paste it to every guest that you have. For example, cocktail knowledge and spirit knowledge are written down, so you can study them, and it will not change that much. But situations with people change every minute, so that skill is very important to have as part of your toolkit.
If you’re leading a team, it’s the same thing. You need to inspire people and lead them, which also requires people skills, because every individual is different. Everyone learns differently, and everyone is motivated in a different way. So, if you start as a bartender and become a head bartender or a bar manager, you need to know how to motivate your team. At that point, it doesn’t matter how good your drinks are or how balanced your classics are; it’s about how you lead a team, and that’s a completely different skill than just basic bartending skills.
What do you find to be the most rewarding aspect of your profession?
Making people happy. I am someone who really thrives on other people’s happiness. If I make someone else happy and smile, that makes me happy too. Also, whenever we have a guest at the bar, and we have a conversation that just flows naturally, and you find common topics that you’re interested in, it’s rewarding. In the end, maybe you have a new friend or a new regular. That’s just something that I find very rewarding.
How does participating in cocktail competitions contribute to your professional growth?
If you join cocktail competitions, you learn a different skill that is also important: presenting. You need to be clear and straightforward about the story you want to tell the judges. At the same time, you meet a lot of different bartenders from around the world, and you see the way that they approach their craft, as well as how they do their presentations and explain their drinks. You can take bits and pieces from that and apply them to your own style of bartending and storytelling, which is very important, and it makes you, in the end, unique as a whole, inspired by others.
What is your favorite cocktail to create that best represents your personal style or embodies your bartending philosophy?
Miami Vice, because it’s a hybrid cocktail. It’s two fun drinks together. It’s super delicious and sets the tone of just playfulness. It’s just fun, vibrant, just like me—bubbly, energetic, and tropical.
What do you think is the next progression for bartenders after they have worked in bars?
The interesting and fun aspect of bartending is that it’s a very open world. When you grow as a bartender and see different aspects of what is happening in the bar scene—especially since I mainly work in hotels—you have so many different departments. You work closely with marketing and PR, and you see how project management and finance are done in a bar. At one point, you do your own costing. You can find your skill sets and passions in these small bits. For myself, I’m a little bit all over the place; I always want to do everything. One day, I want to be a creative director over multiple projects that still relate to cocktails, but I like to link and combine them with different industries, such as art, music, and fashion, and tie that together with drinks because, in the end, that’s all about lifestyle and bringing happiness to people.
“I believe that more people will be inspired to become bartenders and see it as a real profession—a job that you can really grow in.”
How do you envision the future of bartending, particularly in terms of diversity and representation within the industry?
I think bartending will become more diverse, especially as we see more and more Netflix shows highlighting the craft of bartending itself. I believe that more people will be inspired to become bartenders and see it as a real profession—a job that you can really grow in. Even though there is still some stigma around bartending being a side job next to your studies or other commitments, whenever I speak about my bartending job, everyone is surprised. They often say, “I didn’t know that being a bartender was such a real thing.” It’s a really enjoyable profession. I hope that more people will be inspired to work in hospitality because it’s a very rewarding industry, and it’s so diverse. It’s not too serious or stiff; it’s just fun! I often joke that you go out and get paid for it every day. So, what’s better than that?
“Stay authentic. There’s not only one way to do things; know your limits. Learn also to say no. If ever, just have fun.”
What advice would you give to women who are just starting out in bartending or considering it as a career?
Start from the bottom and learn every single aspect of bartending. Begin as a bar back. It’s not a degrading position; it’s basically like the goalkeeper on a football field. It’s very important; otherwise, you will probably lose. Learn every position 100% before moving on to the next. Don’t try to rush it. Just because you’ve been behind the bar for two years doesn’t mean you should immediately aim to become a head bartender. It doesn’t work like that, as you will skip many important elements that you need to become a good head bartender. So take your time. Master everything there is to master, and then step up. Don’t rush.
Stay authentic. There’s not only one way to do things; know your limits. Learn also to say no. If ever, just have fun.
Next time you’re in Singapore, head to Manhattan Bar at Conrad Singapore, located at 1 Cuscaden Road, Level 2, Conrad Singapore Orchard, to catch Zana Möhlmann in action behind the bar. Stay updated and follow Zana Möhlmann on her next adventure by checking out her Instagram @zana_mohlmann.
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