Nikos Tachmazis began his bartending career at 18 in Greece, drawn to the craft as a way to express his passion for experimentation. Over the past decade, he has honed his skills across a range of prestigious bars, restaurants and cocktail lounges, including a year at The Artesian at The Langham, London, as well as Soho’s Bar Termini.

He spent time with Four Seasons in London and Milan before returning to his home country last year as Bar Manager at Avra at Four Seasons Astir Palace Hotel Athens, where he is focused on shaping the bar’s next chapter.

In our interview, Tachmazis discusses his ambitions for Avra, his approach to cocktail development and the experiences that have shaped his career behind the bar.

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When did you first fall in love with the industry?
I fell in love with hospitality when I was 18. What started as a job quickly became a passion because I realised that making drinks is only part of what we do. The real magic is creating memorable experiences and making people feel unique.

How would you describe your style behind the bar?
My style is calm, detail-oriented and guest-focused. I enjoy combining classic techniques with modern technology, but I always believe the best cocktail is the one that makes the guest smile, not the most complicated one.

What is your creative vision for the drinks menu at Avra?
At Avra, we want every cocktail to tell the story of Greece through aroma, flavour and seasonality. Our menu is inspired by memories, nature and the Mediterranean, using modern techniques to highlight local ingredients while keeping every drink approachable and enjoyable.

Do you have a signature or favourite drink on the menu? What makes it special?
Every day is different, but The Dirty Martini is probably the cocktail that best represents our philosophy. We fat-wash vodka with Greek olive oil, clarify Greek olives to create a clean brine and replace vermouth with Assyrtiko wine. It’s a familiar classic with a very Greek identity.

What is the most important lesson you’ve learned during your career in hospitality?
Technique can impress people, but genuine hospitality is what they remember. Great service comes from empathy, consistency and making every guest feel valued.

What are the biggest challenges facing the bar and hospitality sector right now, and how are you navigating them?
One of the biggest challenges is finding and developing passionate people while meeting guests’ ever-growing expectations. We focus on continuous training, creating a positive team culture and staying creative without losing sight of hospitality.

Which bartenders, bars or drinks cultures have inspired you most?
I’ve been fortunate to work with incredible teams throughout my career, especially at Bar Termini, 69 Colebrooke Row and Four Seasons. London’s cocktail culture shaped my attention to detail and precision, while Greece inspires me every day with its ingredients, traditions and sense of hospitality.

What is your approach to sustainability and responsibility behind the bar?
For me, sustainability starts with respecting ingredients. We maximise every product through techniques such as clarification, distillation and repurposing ingredients that would otherwise go to waste. The goal is to create better flavour while reducing waste.

What would you like your next project or chapter to be?
I want to continue developing concepts that combine creativity, sustainability and hospitality. My goal is to create experiences that represent Greece on the international stage and inspire both guests and bartenders.

What is your favourite drink or cocktail, and who makes it best?
A martini will always be my favourite cocktail. It’s simple, timeless and leaves no room to hide. The best one isn’t made by a famous bartender it’s made by someone who understands balance, precision and, most importantly, the person sitting in front of them.