Complete beverage programmes for hospitality concepts.

From concept and creative direction through menu development, bar systems, operations, training and ongoing development.

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01 - The studio

Flavour & Technique

Drinks that are technically developed, balanced, textured and built with intention.

Hospitality & Service

Training that goes beyond recipes, into communication, confidence, rhythm and the details that make guests feel looked after.

Concept & Identity

Menus that belong to the space they are served in, rather than feeling separate from the venue.

Experience as a Whole

How the drinks, team, service, music, atmosphere and energy of the room come together.

Built in some of the best rooms in the world.

02 - Track record

No.7: World's 50 Best Bars - Two Schmucks peak
2★: Michelin programme - Inddee, Bangkok
Top 30: Bars in India - Grumps, Goa
3: Continents - Europe, Asia, Americas

From the first idea to the last round.

03 - Services

01
Crafting Menus
Drinks lists developed around the food, the room and the team that will serve them.
02
Natural & Unconventional Wines
Lists that sit alongside the cocktails instead of competing with them.
03
Building Bars
Layout, workflow, equipment and back-bar decisions made before the first shift.
04
Behind-the-Bar Training
Technique, consistency and service rhythm, taught on the floor rather than on paper.
05
Pop-Ups & Collaborations
Guest shifts and residencies built around a clear idea, not just a takeover poster.
06
Brand Partnerships
Serves, activations and education work developed with spirits and wine brands.

A few drinks I've created.

04 - Selected work

Mango Lassi 2.0

Tequila Blanco, Mango, White Chocolate, Yoghurt, Coconut, Sake, Whey

View Recipe on More Savory Goods

3 Step Martini

Goat Cheese & Spanish Piparra, Himalayan & Old Tom Gin Blend, Blanc + Dry Vermouth, Balsamico Bianco

Not a Picante

Toasted Rice Tequila, Tamarind, Lemongrass, Cilantro, Dry Vermouth, CO2

Chocolate + Hazelnut Old Fashioned

Chocolate-infused Scotch & Bourbon, PX Sherry, Sesame, Edible Gold + Chocolate Garnish

Lemon Pie Smash

Philadelphia Cheese + Vanilla Rum & Gin, Yuzu Marshmallow Foam

Strawberry + Sichuan

Sichuan Butter, Tequila, Strawberry, Sake, Re-cycled Fruit Leather

05 - Roots in three worlds

Born and raised in Thailand, with Indian roots, I grew up surrounded by bold flavours and the warmth of Thai and Indian hospitality. Having spent much of my professional life in Europe, I've developed a more structured approach to my work, with a strong focus on efficiency, practicality and the details that make a bar run well.

My journey began at Tickets by Albert Adrià in Barcelona, followed by Two Schmucks, where I was part of the team that helped take the bar from No.24 to No.7 in The World's 50 Best Bars. It was an experience that taught me how much goes into building a successful bar, beyond just the drinks.

From there, my journey took me to Florería Atlántico, a residency in Miami, and consultancy projects across Bangkok, Goa, Delhi, Mumbai and the Costa Brava. Working with different teams, cultures and approaches to hospitality has shaped the way I work today, allowing me to adapt to each project while bringing my own perspective and experience.

The projects, newest first

01 / 08

Project map

Bangkok

Click a page to turn it

Bangkok01

Inddee

Cocktail programme developed to complement a two-Michelin-star tasting menu.

Mumbai02

Lian

Cocktail programme development, operational scalability, bar ergonomics and staff training.

Costa Brava03

Bar Lola

Seasonal Mediterranean cocktail development, costing and staff training.

Delhi04

Naarma

Scalable, precision-driven cocktail programme with high-volume standardisation and efficiency.

Goa05

Grumps

Creative cocktail programme, costing and training for a laid-back Asian eatery.

Miami06

Schmuck Residency

Bar setup, cocktail development and operational execution.

Barcelona07

Floreria Atlantico

Bar management and international guest shift coordination.

Barcelona08

Two Schmucks

Creative cocktail development, menu innovation and international guest shifts.

06 - Work with Heena

Let's create a bar experience worth talking about.

Based between Barcelona and Bangkok, available for beverage consultancy, cocktail menu development, bar operations and training, pop-ups, residencies and brand collaborations.

Book a Consultation Heena.Hk@gmail.com