Cedric Mendoza has been appointed head bartender at the Four Seasons Hotel Sydney’s highly regarded Grain Bar.
Mendoza previously worked at Manhattan, a bar in fellow Four Seasons Hotel Regent Singapore, which was awarded No.1 bar in Asia and No. 3 in the world on the World’s Best Bars list 2018. The move comes after Mendoza participated in a Manhattan x Grain bar collaboration late 2018.
He’s bartending style fuses fundamentals — instilled at Manhattan under the tutelage Phillip Bischoff — with new age techniques and craftsmanship.
What drew Mendoza back to Australia for a more permanent gig?
“The Sydney bar scene is evidently one of the most diverse and fascinating I have visited so far in the world — 25 countries and counting,” he says.
Mendoza has begun experimenting with Australian produce. Think Kangaroo soaked in mezcal.
“Cedric’s appointment and venture down under is exciting for the bars industry, hotel bars in Australia are due for a comeback and that’s exactly what Cedric’s here to do,” says bar manager Roderick Boerma.
