WHAT ALEX DOES
Building the future
Need some expert F&B advice on how to better your dynamic? Using his services, Alex has helped a dozen individuals and establishments to align their goals with that of the customers they serve.
A world-class mixologist and storyteller, Alex Bostan started his blog Alex Bostan: Chronicles of a Cocktail Connoisseur to share industry insight and is now a bar and hospitality consultant, writer, speaker, trainer
During his studies in mechanical engineering at the Transilvania University of Braşov, Alex began working in bars for some easy money before he actually started to love what he was doing. Looking to develop his passion further, he entered bar competitions and earned the qualification of Master Mixologist at Bols Bartending Academy in Amsterdam.
Developing a distinctive style of bartending that draws on both his engineering and mixology education, he has embraced the science of creativity followed by a deep understanding of
Coupled with his five-star hospitality and customer service experience over the years, Alex has also studied Richard Boyatzis’ Leadership Through Emotional Intelligence at Case Western Reserve University, ensuring the value given to his customers is given to his staff equally.
Alongside ex-Savoy Lee Kelly, Alex opened up YTL Hotel’s five-star Monkey Island Estate, Bray, as Head Bartender in charge of running its numerous bars and creating the cocktail menu with home-grown
Alex moved to Melbourne and in 2019 was the Venue Manager who opened Edwin Wine Bar & Cellar, for Shadow Play by Peppers, AccorHotels, in Southbank, Melbourne. He created a
On the weekends, Alex is either providing training and consultancy services to hospitality businesses across Australia, researching, experimenting with techniques and
Offering customised courses, seminars, one-on-one mentoring, coaching, training and development.
Solutions to branding, events and experiences, venue spaces and menu creation.
“Hospitality is a gift that only passionate professionals have in this industry. The quality of the service and products offered must never be compromised.”
Hospitality Blogger, Experimentalist and Strategist