He'll be competing against 12 other bartenders this weekend in London.
Making cocktails for your vegan customers isn't just about skipping the egg whites in a sour, or milk in your White Russians, discovers the DRiNK Magazine columnist and bar consultant.
Flagship bar at the Four Seasons Seoul welcomes ex-Dandelyan man as new head bartender.
As a new season returns, DRiNK speaks to some of the biggest names behind the bar for their tips on how to come top.