Hardeep Rehal

Today

Hardeep Rehal’s work at Cocktailsolutions sits on a long progression through bar service, management, and ownership-minded responsibility. The foundation was formal: HTX - Technical Gymnasium, DTU - Technical University of Denmark, and WSET gave structure to the path that followed. At First Hotel St. Petri, Rehal worked as bartender, where service set the tempo and the bar itself became the day-to-day site of practice. The next stages were defined by operating pressure and control of rhythm. As Assistant Bar Manager at Hotel 27 and Custom House, Rehal took on the work that keeps a bar functioning: coordination, pace, and the discipline of turning a service into a reliable room. At 1105, the role shifted to Bar Manager, extending that responsibility further. The move to partner / manager at Blume added another layer, pairing operational oversight with direct investment in the business. As CEO of Cocktailsolutions, Hardeep Rehal now works from the top of a career built through accumulated responsibility rather than spectacle. The line runs from education to service, from supervision to partnership, and into leadership. Each step adds a different form of authority, but the throughline remains consistent: a practiced understanding of how bars work, and how they hold together.

In Their Words “This menu was built by stepping away from trends and personal expression and focusing entirely on the restaurant, its guests, and a tradition that long predates modern cocktails.” The menu is framed here as a matter of fit, not self-display. It is built against trend-chasing and away from the habit of centering the maker, instead measuring itself against the room, the guests, and a tradition older than the modern cocktail. That approach puts the work in service of context. For Hardeep Rehal, the discipline is in removal: choosing what to leave out so the menu belongs to where it is poured. “It is always an honour when a Michelin-level restaurant reaches out to the bar world, especially one like Søllerød Kro, full of history and excellence.” The significance here is collaboration across the dining room, with the bar receiving the call from a Michelin-level restaurant. Søllerød Kro is described through its history and excellence, which sets the terms of the exchange: this is not a casual invitation, but one that carries institutional weight. For Hardeep Rehal, the honour lies in that recognition and in the seriousness of the contact between bar and restaurant. The work sits at that junction, where one craft is invited to answer another.