Supernova Asia Final 2025: South Korea Champions

When was the first time you called yourself a bartender?
Seungmin: 2024
Sangwoo: Since I joined this bar two years ago.
Alain: 2021. I’m not sure I was a professional bartender at that moment, but I thought I should at least work with that mindset myself.

A moment that changed your career trajectory?
Seungmin: 2023, when I joined Jangsaeng.
Sangwoo: I was a cook before becoming a bartender. I remember most clearly the moment I first entered the bar industry.
Alain: There was a time when I suddenly thought, ‘What would I want to fill my daily life with if I had enough money that I didn't have to work?’ And since I thought I could fill my life happily with this job, my mindset changed a lot after that moment.

What are the big trends in your local scene right now?
Seungmin: Intuitive, simple cocktails, clarification, redistillation, scientific technology, and the garnish game. There is also collaboration with markets and motivation from local foods. In short: refreshing and light tastes, Korean fermentation, and sustainability.

Sangwoo: Since I am still learning, I can’t say for sure, but intuitive taste expression is important. Low-alcohol volume drinks are also attracting attention.

Alain: Re-distillation with Rotovap, finding local ingredients. Even if I think re-distillation is a downward trend, many bars are still using it and I agree it’s still useful.

Tell us about your Supernova creation, for this year’s Atlas theme
Seungmin: The F&B industry is evolving at an unprecedented pace. When we talk about sustainability, I don’t just focus on repurposing ingredients or reducing waste. My vision of sustainability is rooted in building and preserving F&B culture within local communities – using cocktails as a cultural medium to connect people and create shared meaning.

Sangwoo: Sorry, I don’t have an idea yet. I just keep going.
Alain: I want to make a story about ‘people’.

And a bartender you really admire?
Seungmin: Leo Seo, the founder of Bar Jangsaeng.
Sangwoo: I don’t respect anyone.
Alain: Demi, Sean, Jisu, Noah. Four owners of Zest (because they might be reading this interview haha) But it’s true, I can always learn new abilities from them and it’s really great opportunity for me.

A local ingredient you love to use?
Seungmin: I worked as a chef before becoming a bartender, so I like to express Korean food in cocktails. For me, local ingredients are not just a choice, but a core identity. They represent the spirit of where I am, and where I come from. Every local ingredient I use carries with it a story of life and heritage — something no imported item can replicate.

Sangwoo: My favorite ingredients are those that can produce large amounts with small quantities, such as kelp and tea.

Alain: Yuja, which means Korean yuzu. I know many bartenders are using it, so some say it’s boring, but I think it’s still useful.

What bold flavours and techniques excite you most right now?
Seungmin: Fermentation, fresh ingredients and cooking techniques.
Sangwoo: I like complex but intuitive tastes.

Alain: Savoury flavours from seaweed. It’s really hard to make balance, but when you get it right, it’s great.

Which bar in your home country would you love to visit?
Seungmin: Bar Jangsaeng.
Sangwoo: Bar Alice.
Alain: Yeonnam-mashil, Bar Cham, and these days, Kiez also.

Your favourite drink to make, and why?
Seungmin: Gin Fizz – simple is the best.
Sangwoo: Vieux Carré – I love its complex but intuitive taste.
Alain: Dry Daquiri. It’s made with exactly the same ingredients as a classic daiquiri and then you add some passionfruit and Italian bitter liqueur. It’s a sweet & sour cocktail that’s easy to share with customers as a shot.