Page 6 - CHINA WORLD No27 三月刊-FINAL

CHINA WORLD MARCH 2018 / 2018 年 3 月刊 06

北京国贸大酒店任命 DICKY HARTONO 先生
为云·酷酒吧首席调酒师

2018 年 2 月，北京国贸大酒店任命 Dicky Hartono 先生为云·酷酒吧首席调酒师。
Dicky Hartono 来自印度尼西亚，其调酒职业生涯始于 2009 年，自 2011 年正式加
入香格里拉酒店集团，任职于香格里拉巴尔吉莎水疗度假村的钢琴酒廊。在此之后，
他先后担任上海浦东香格里拉大酒店The Exchange餐吧和翡翠36酒吧的服务经理。
Dicky Hartono 曾多次参加业内比赛，先后获得 2012 年阿曼国家酒店管理学院无
酒精鸡尾酒冠军，2013 年入围时代啤酒世界生啤大师赛中东地区决赛，2014 年
Stanislav Vadrna 模拟酒吧经营研究协会证书，2015 年帝亚吉欧世界调酒师大赛
中东区决赛第四名，2016 年帝亚吉欧世界调酒师大赛中东区决赛第七名等殊荣。
Dicky Hartono 潜心研究各种酒品的混合搭配，每到一个城市都细心搜寻具有本土
特色的食材，并从中汲取灵感，款款皆是别出心裁的诚意之作。优雅的载杯造型、
华丽的装饰点缀、圆润和谐的味道，细细品味后会发现每一杯都融入了一丝俏皮
的“小心机”。
Dicky Hartono 的到来必将为云·酷酒吧注入全新活力，凭借精湛的调酒技艺以及
多年的沉淀积累为帝都众多品醇人士及调酒迷完美演绎大师级水准，以其特有的
方式挖掘帝都的城市魅力。

CHINA WORLD SUMMIT WING, BEIJING

APPOINTS DICKY HARTONO AS HEAD

BARTENDER OF ATMOSPHERE

February 2018 – Atmosphere at China World Summit Wing, Beijing, located on the 80th
floor of the China World Tower, has appointed Mr. Dicky Hartono as head bartender.
Dicky, originally from Indonesia, is no stranger to Shangri-La Hotels and Resorts. Prior to
joining Atmosphere, he was the service manager of The Exchange Bar and Grill and Jade
on 36 Bar at Pudong Shangri-La, East Shanghai. He started his bar career at Shangri-
La Barr Al Jissah Resort & Spa, Sultanate of Oman in 2009, where he spent a combined
period of six years.
Dicky is no stranger to world-class competitions. Throughout his career, he has won
numerous awards, including as top 7 finalist at the World Class Bartender Diageo
Competition Middle East Region 2016, top 4 finalist at the World Class Bartender Diageo
Competition Middle East Region 2015, a finalist at the Stella Artois World Draught Masters
Competition Middle East Regional 2013 and as winner of the mocktail competition by
the National Hospitality Institute Oman 2012. He also received a certificate from Stanislav
Vadrna’s Analogue Bartending Institute in 2014.
Armed with about nine years of bar experience in Oman, Dubai and China, Dicky will wow
cocktail lovers in the capital city with his creativity and flair. An expert in mixing spirits with
both common and local ingredients he can find in each city, he is also committed to bringing
new concoctions to the bar.