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Roman Foltan
World's 50 Best Bars
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i. Biography
His work centers on cocktails, and the drinks themselves map the shape of Roman Foltan’s career: measured, international, and built with precision. Among them is a Negroni of Becherovka, Campari, Mancino Rosso and grapefruit bitters, a study in balance and control that shows how he builds flavor by subtraction as much as addition. When he said, “I loved making guests happy and seeing them enjoy themselves,” he described the service ethic that sits underneath the drinks.
Coming Up
Training at Business Academy for Hospitality and Tourism gave Roman Foltan his entry into the practical side of hospitality, where service, timing and guest care are treated as core skills rather than extras. A waiter’s role at Samarkand restaurant in London followed, putting him on the floor of a working dining room and into the pace of live service. He then became restaurant steward at Nostalgic River cruises in Netherlands, where hospitality had to move at the rhythm of the water and still hold its shape. Behind the bar at Artesian at The Langham in London, Roman Foltan developed the polish and composure that would define his later work. In that setting, the details carry weight: glassware, pour, pace, and the steadiness to make service look seamless. That is where cocktails became more than a preference for him; they became the center of his professional practice. Today, Roman Foltan holds the dual position of bar helmer at ATLAS and brand ambassador of Becherovka, work that places him between bar leadership and product representation. The pairing reflects the range of his career: one role focused on running a room, the other on carrying a spirit with which he has made his name.
Where They Are Now
At ATLAS in Singapore, Roman Foltan works as bar helmer, while his role as a bartender at Artesian in London keeps him tied to the bar where much of his technique was sharpened. The present work still turns on cocktails as both service and expression, with his signature Negroni of Becherovka, Campari, Mancino Rosso and grapefruit bitters holding to a classic framework while giving it a distinct personal edge. It is a drink built for restraint, with enough character to register immediately.
Signature
Roman Foltan's signature dishes include Bohemian Colada, Espresso Beton, Negroni of Becherovka, Campari, and Mancino Rosso and grapefruit bitters. The range points to a bartender working across different registers, from playful to structured, while staying close to the logic of composition. Each drink suggests a different angle, but all of them are built around the same discipline: ingredients chosen to work as a set, not as decoration.
In Their Words “I loved making guests happy and seeing them enjoy themselves.”
Profile updated July 2026
FAQ
Asked of Roman
What is Roman Foltan's current role?
As of 2026, Roman Foltan is bar helmer.
Where did Roman Foltan train or study?
Roman Foltan trained at Business Academy for Hospitality and Tourism.
What recognition has Roman Foltan received?
Forbes 30 Most Talented People Under 30.
