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Luca Cinalli
World's 50 Best Bars
- Discipline
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i. Biography
Hospitality consultancy becomes legible when it is shown through recipes rather than position statements. In the documented Coya Barcelona masterclass on October 3, 2023, hospitality consultant Luca Cinalli worked with 10 cocktail recipes using 10 different fruit purées for tasting cocktails. The format put texture, aroma, acidity, sweetness, and balance under comparison across a line of glasses rather than isolating one serve as the whole argument. Fruit purée was treated as the organizing variable in that session. Each purée carried its own color, aromatic register, body, and balance problem, making the tasting useful as a side-by-side read on how fruit behaves inside a cocktail structure. Cinalli’s work there was presented through recipes made for tasting, with the ingredient kept visible in the glass.
The Climb
Hospitality training in Michelin-starred restaurants in Italy, France and the UK gave Luca Cinalli a foundation in the service disciplines that carry over to bar work: timing, composure, detail, and the coordination of food, drink, room, and guest experience. Bar leadership sharpened that foundation through service under pressure. As Head Bartender at Nightjar in London and later Bar Manager at Oriole in London, Cinalli worked in roles where flavour development, guest pacing, atmosphere, and operational control sit in the same frame. The masterclass format gave that practice a public and practical constraint. In 2023–2023, Cinalli appeared as masterclass presenter / bartender at Andros Chef at Coya Barcelona, with the documented work centered on tasting cocktails built around fruit purées.
Today
Hospitality consultancy is documented here through applied cocktail work. Luca Cinalli is a hospitality consultant, and the public record connects his work to Coya Barcelona, where he presented cocktail recipes using fruit purées in a tasting format. The Barcelona session gives the clearest craft evidence: 10 cocktail recipes, 10 different fruit purées, and a structure that allowed the drinks to be tasted side by side. That is consultancy expressed through execution: ingredients chosen, recipes assembled, and differences made readable in the glass. The strength of the format is its directness. Fruit purée was not hidden as a secondary component; it was the reference point for each drink. The tasting encouraged attention to how purée carries perfume, contributes body, sharpens or softens balance, and changes the finish of a cocktail on the palate.
Signature
Luca's signature dishes include Aperoni, Bananito, Guajava, Kofi Martini, and Spritz’e. Named signatures can function as shorthand for a bar’s ingredient logic. Aperoni, Bananito, Guajava, Kofi Martini, and Spritz’e place Luca Cinalli’s documented cocktail language close to fruit, recognizable references, and tasting-room clarity, with names built to hold identity as well as flavour structure.
Recognition
The clearest public recognition of the cocktail work is the Coya Barcelona session in 2023, where 10 tasting cocktails were made with 10 different fruit purées. The format made the ingredient visible and comparable: each drink had its own fruit reference point, and the tasting structure set the recipes beside one another. Specific recipe details from that masterclass show the method at work. Aperoni used bergamot purée and was presented at that masterclass. Bananito used banana purée. Guajava used guava purée. Kofi Martini used cherry purée. Taken together, the record points to recognition through a defined piece of craft rather than a general reputation claim. Cinalli’s Coya Barcelona appearance in 2023 documents cocktail work organized around comparison, fruit character, and the sensory structure of tasting cocktails.
Profile updated July 2026
FAQ
Asked of Luca
What is Luca Cinalli's current role?
As of 2026, Luca Cinalli is a Freelance Expert in Hospitality Business / Bar Consultant.
Where did Luca Cinalli work before?
Luca Cinalli's earlier career included Michelin-starred restaurants, Nightjar, and Oriole.
