Benjamin Padron Novoa

The Path

Marketing manager roles at Nestlé Ice Cream, Calvin Klein, and Bacardí gave Benjamin Padron Novoa a working command of positioning, presentation, and how an idea holds together in the market. He later carried that same logic into hospitality, where coherence is measured differently: in the rhythm of service, the finish of a drink, and the impression left after the glass is cleared. Since 2011, co-founding Licoreria Limantour has defined Benjamin Padron Novoa’s professional standing. The bar is the place where his brand background and bar work converge, with structure, intent, and guest experience treated as part of the same brief.

The Work Today

Licoreria Limantour in Mexico City remains the center of Benjamin Padron Novoa’s work today. It is the most direct statement of his approach: a bar shaped by commercial clarity, but executed through the practical demands of service and drinks.

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.” That line places the drinks in sequence with the table, not apart from it. The brief is clear: build for the meal’s close, with alcoholic and non-alcoholic formats serving the same end.

Acclaim

In 2019, Benjamin Padron Novoa served as guest mixologist at Astor Bar at St Regis Kuala Lumpur for a tequila tasting session. The appearance extended his bar work into another room and another audience, while staying within the same range of practice that defines his profile: hospitality informed by brand thinking, and drinks built with the meal in mind. He has also described the kind of drinks he wants to make: "Mexican food is well-known worldwide, and I wanted to create drinks, both alcoholic and non-alcoholic, that complement and conclude a meal."