Redefining the Bar Amidst the rapid evolution of the hotel bar, Edition’s Global Director of Bars Gates Otsuji discusses the importance of timeless design, creative agility and exceptional experience. Words: Shanna McGoldrick
© Liz Clayman
PROFILE Gates Otsuji Global Director of Bars Edition Gates Otsuji’s prominent hospitality career began almost by accident, with a casual bartending job in New York. The experience sparked a passion for the beverage industry that would see him go on to spend more than eight years working for The Standard Hotels in New York, before founding the bar and beverage consulting agency Controlled Substances. In 2020 he joined lifestyle hotel brand Edition as Global Director of Bars – a role that comes with a remit of 85 venues, including its signature Punch Room concept, across the group’s international property portfolio.
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ith 20 hotels currently operating
creative boundaries. “It’s almost a collaborative
globally and 12 more in the pipeline,
effort: there’s no one person in the chain who
Marriott
makes hard and fast decisions for everyone all
International’s
luxury
lifestyle brand Edition shows no signs of slowing
the time,” he explains.
down in its quest to shape the contemporary
With Gen Z and Millennial travellers spending
hotel experience. As Global Director of Bars,
more than previous generations on travel that
Gates Otsuji helps to maintain the momentum by
sparks meaningful connection, a sense of place
spearheading the group’s strategy for building
has become central to the hotel bar experience.
outstanding beverage venues and programmes,
“There’s an overarching moment in F&B
while navigating the evolution of a nighttime
in general that involves leaning away from
hospitality sector that is rapidly transforming.
manufactured moments, and it’s driving hotels,
CRAFTING FLAWLESS EXPERIENCES
in particular, to engage with communities on a deeper level than ever before,” notes Otsuji. He
Echoing Edition’s unwavering commitment to
points to the rise in properties acknowledging
quality and design, Otsuji and his team are laser-
that guests will leave the premises at some point
focused on delivering exceptional experiences
to explore their surroundings, constructing
for guests, paying assiduous attention to the
targeted F&B concepts that will complement and
specifics. “We strive to refine all the details,”
assist in this journey of discovery, rather than
he says. “We take a holistic view of beverage
seeking to maximise the time spent onsite or
– and that includes the service, as well as a
trying to dominate the local hospitality landscape.
feeling of connection with the people and the
“There’s a feeling that hotels should share the
place where you’re drinking. The design of
stage and amplify the talent that’s in the vicinity,
that whole experience: the flavour, the texture,
in terms of the small producers,” he says. Edition
the presentation and the warmth with which
makes a point of spotlighting local brands and
it is given – that’s an indivisible package for
produce behind all of its bars, but initiatives
us.” Part of the key to success in this area, he
such as local takeovers and bespoke events can
believes, lies in allowing the talented bartenders
really help to secure the feeling of collaboration
and employees who work with the brand to
between a venue and its environment. Otsuji
experiment with their craft, contributing to the
adds: “You need to embrace the sense of place
evolving direction of each venue and pushing
and then go a step deeper.”