Benjamin Padrón

Coming Up

Brand management gave Benjamin Padr a working vocabulary for how people read a product before they ever taste it. At Nestlé Ice Cream, then Calvin Klein, and later Bacardí, he worked as marketing manager, building a commercial discipline around audience, positioning, and recall. That foundation mattered once he moved into hospitality: the same eye for presentation and repetition translates cleanly into atmosphere, timing, and the way a room holds a guest. In 2011, he became Co-Founder of Licorería Limantour, a role he has held ever since. The project sits at the center of Benjamin Padr’s public profile because it extends that brand logic into drinks service, where the bar has to function as part of the meal, not apart from it. He is also Co-Founder of Baltra Bar, carrying the same approach into another room shaped by cocktails, pace, and the sequencing of a night.

Where They Are Now

At Licorería Limantour, Benjamin Padr has described the drinks brief in plain terms: alcoholic and non-alcoholic drinks that complement and conclude a meal. The point of view is direct. It puts the beverage in service of the table, asking it to finish rather than interrupt, and to work with the food’s final register instead of competing with it. His view of service is just as unsentimental. When he says, “The service is something that I'm still trying to get to that point,” he is describing hospitality as a discipline that stays unfinished. In that frame, service is not a fixed standard but a practice shaped by repetition, attention, and the pressure to make each exchange move more cleanly than the last. Read together, Licorería Limantour and Baltra Bar show a hospitality practice built on transferability: commercial clarity from brand work, applied to the sensory demands of bars. Benjamin Padr’s work favors structure over noise, and treats the drink as a concluding part of dining rather than a separate performance.

In Their Words “Mexican food is well-known worldwide, and I wanted to create drinks, both alcoholic and non-alcoholic, that complement and conclude a meal.” “The service is something that I'm still trying to get to that point.”