What was the inspiration behind Barc?

Barc came from a simple but powerful desire to create a world-class cocktail experience in Nepal. My team saw an opportunity to elevate the beverage experience by putting craftsmanship, creativity and genuine hospitality at the centre. We undertook years of travel, research and countless conversations with industry professionals around the world. But at its heart, Barc remains deeply rooted in Nepal, in its ingredients, its stories, and its sense of community.

What were the challenges you faced while launching it?

Opening during the global Covid pandemic presented a completely new set of challenges, from supply chain disruptions to constantly shifting government regulations. We also had to invest heavily in educating and exposing our team, as well as our guests, to a different approach to drinks and hospitality. We have now shown that Barc is a serious, thoughtful endeavour that has taken shape with patience and persistence.

The Michter’s Art of Hospitality Award also honours emotional connect. How does your staff intentionally contribute to such a level of hospitality?

For us, hospitality is about making every guest feel genuinely seen, heard and valued. Our training focuses on developing active listening skills, reading non-verbal cues, and tailoring each interaction to match the guest’s mood and energy.

We hold regular briefings where we don’t just review the menu, but also discuss mindset – such as being present, being kind, and being curious.

We encourage our team to share personal stories, create small rituals of care, and build authentic trust with our guests. The emotional connection doesn’t come from scripted service; it comes from sincerity.

Barc’s debut at #39 on Asia’s 50 Best Bars marked a major milestone for Nepal. How has the local industry responded?

Incredibly encouraging! For many in Nepal’s hospitality scene, it was a moment of pride and proof that world-class things can happen right here. Since then, we’ve seen younger bartenders become more ambitious, curious and committed to investing in their craft.

Restaurants and hotels have also started to re-evaluate and elevate their beverage programmes. It truly feels like the beginning of a new chapter for Nepal’s hospitality industry, and we’re grateful and excited to be part of that momentum!

How has Barc contributed to helping the new generation of bartenders in Nepal?

Mentorship has been at the heart of Barc. Our training programmes go far beyond technique. We place equal emphasis on philosophy, storytelling and emotional intelligence. We want our team to not only master their craft, but to also understand the ‘why’ behind what they do.

We regularly invite interns from bartending schools to shadow our team for two months, giving them valuable hands-on experience in a high-level setting.

In our ‘Homecoming Series’ star Nepali bartenders working abroad return to Barc for guest shifts. It’s a chance for local bartenders to learn first-hand about the disciplines and hospitality cultures of worldclass bars. It’s incredibly rewarding to witness the growth, curiosity and passion this has sparked.

The Barc team saw an opportunity to elevate the beverage experience by putting craftsmanship, creativity and genuine hospitality at the centre.

How do you tailor your service to different guests, from curious newcomers to seasoned cocktail lovers?

It starts with observation and conversation. Some guests want to be guided; others want to explore on their own terms. For first timers, we might begin with flavour profiles they’re familiar with and gradually introduce new ideas.

For seasoned guests, we love sharing stories about our ingredients, techniques and inspirations. Ultimately, it’s about creating a space where everyone feels safe to explore, regardless of their starting point.

In a setting that’s both intimate and high-end, how do you maintain approachability in service?

We always remind ourselves that luxury is not about formality, it’s about comfort. Eye contact, genuine smiles, small touches of personalisation – these are the things that make people feel at ease. We treat every guest as if we’re hosting them at home: attentive but never intrusive, refined but never rigid.

What kind of cues do you pay attention to during service?

Body language tells us a lot: posture, eye contact, facial expressions – even small shifts in how someone holds their glass. If a guest seems hesitant or overwhelmed, we slow down and gently guide them. If they’re curious and engaged, we might offer deeper stories about the cocktails or ingredients.

Sometimes it’s not what they say, but how they say it that reveals their comfort level. Then there is the “micro-moment of pause”, that split second when a guest is deciding between options. That’s often the perfect opening to step in with a tailored recommendation, creating a sense of personal care.

Once we understand their taste and vibe, we add personal touches like suggesting a cocktail tailored to their preferences, offering an Ayla tasting, or a menu tasting experience, and sharing stories behind our ingredients or techniques. These small but intentional steps help us create a relaxed, thoughtful and memorable experience for every guest.

Note: The Michter’s Art of Hospitality Award is the first in a series of awards to be revealed in the lead-up to the 10th edition of Asia’s 50 Best Bars. The prestigious list will be unveiled at a live awards ceremony on 15 July in Macau.