Supernova Asia Final 2025: Thailand Champions

When did you start behind the bar?

Nattachai: I started working behind the bar in 2022.

Ruben: 2019

Atchana: I started working behind the bar in 2023.

Pitt: 2022

What flavours/techniques/trends are big right now in your local scene?

Nattachai: Local ingredients used in more complex and creative ways. Fermentation remains a strong trend. Refreshing umami, bright, fresh flavors with deep, savory undertones.

Ruben: Savory drinks, cocktails based on food.

Atchana: There’s a growing interest in local ingredients and flavours inspired by food. People are embracing umami-driven cocktails and exploring pairings with food more than ever before.

Pitt: In Thailand now I think the low-ABV drinks are coming up as well as savoury flavour drinks and super classic cocktails. For the technique I see more fermentation and distillation often.

A moment that changed your career trajectory?

Nattachai: Seeing regular guests evolve from strangers into friends made me realise that what I do has real meaning. That was the moment I knew I couldn’t take this career lightly.

Ruben: When I decided to live in Bangkok.

Atchana: After working in the corporate world for years, stepping into the bar industry completely shifted my perspective. I realised how much I could create, contribute, and add value to my team. The people around me inspire me to keep learning and evolving.

Pitt: The first time I visited the local village in north Thailand where we foraged for wild honey. The experience of seeing how it came from the jungle to the drinks I serve in the bar changed my perspective.

The bartender you most admire?

Nattachai: Everyone. Seeing passionate bartenders at work always inspires me.

Ruben: No one particularly, but usually the people I work with, currently P.Depp.

Atchana: I really admire P’Palm Supawit from Dry Wave Cocktail Studio. His talent spans every aspect of the craft, from creativity to execution. He has a way of connecting ideas that create real impact. Beyond that, he’s open-minded, easygoing, and incredibly kind – every conversation with him is inspiring.

Pitt: Dale DeGoff

A local ingredient you love to use?

Nattachai: Black Sticky Rice.

Ruben: I like to make new discoveries, so I don’t have special ingredients that I like more than others.

Atchana: Tea and rice. Thailand has an incredible variety of both, and each type offers unique aromas and flavors that can bring depth to cocktails.

Pitt: Honey, of course.

What bold flavours excite you most right now?

Nattachai: Refreshing umami, a balance of brightness and depth.

Ruben: Sushi, sea flavors.

Atchana: I love exploring umami flavors like fermented ingredients, aged teas, and smoky elements. These flavours add depth and intrigue to cocktails in a way that’s both unexpected and satisfying.

Pitt: Tea, every kind of it. And you will be surprised how differently tea is used in cultures and lifestyles around the world.

What innovative technique do you love to use?

Nattachai: Fermentation.

Ruben: Distillation or lacto-fermentation.

Atchana: I enjoy using consommé-style clarification (I knew it from my friend Earth), which is less common than fat-washing or milk clarification. It allows me to refine flavours while keeping the drink crystal clear. I also experiment with fermentation and sous-vide infusions to extract complex flavours in new ways.

Pitt: Clarification.

Which bar in your home country would you love to visit?

Nattachai: Bar Us, Funky Town.

Ruben: I don’t have one.

Atchana: One of my go-to bars is SAN in Chiang Mai. I don’t go out often, but I love the atmosphere there, the staff is welcoming, the food is great, and the drinks are excellent.

Pitt: G.O.D. bar is my favourite now. They offer an experience like an Omakase course, serving the finest drinks along with small shared and paired dishes.

Your favourite drink to make, and why?

Nattachai: Mojito. It was the first cocktail I ever tried, and it remains my all-time favorite classic.

Ruben: I don’t really have a favourite drink, I just like to make drinks.

Atchana: I love making Negronis and Martinis, they’re both classics, but with small changes in spirits or ratios, they can taste completely different. It’s fun to experiment with their profiles and see how different variations bring out new flavours.

Pitt: Dry Martini, stirred. It's always a challenge when we do cocktails from very few ingredients. And especially with dry martinis you can present your personality even with the same ingredients.