Thanakone Thor (NOY) – Head Bartender at Elephant Bridge Bar, Rosewood Luang Prabang
In this interview, Thanakone Thor (NOY), head bartender at Elephant Bridge Bar in Rosewood Luang Prabang, shares his growth in the industry.
What do you do?
I make drinks and create new Recipes, interact with guests and do all I can to ensure they have a memorable stay with us.
How did you get into the industry?
I used to work at the Blue Lagoon Restaurant. When I saw a Bartender making cocktails, it looked exciting and entertaining. I then decided to try to ask the bartender to teach me how to make cocktails, and so began my new career.
Share with us a story from behind the scenes.
I started my career in 2008 by working part-time to support my studies by bartending in a restaurant. I worked in banquets before moving to Elephant Bridge Bar Rosewood Luang Prabang in 2018.
What food memory from your childhood or travels stands out?
Laab beef (beef salad) and papaya salad are some of my favourites.
What’s the best/ worst part of your job?
The best part is that I love growing flowers and herbs. I really enjoy my working hours. We must face new challenges every day, new drink recipes and ideas arise and learn how to do things, and sometimes it doesn’t feel like time has passed. The worst part is that time passes too quickly. And I don’t have enough time to do things outside of work.
What’s one of your favourite food and beverage pairings?
Truffle French fries and passion fruit margarita on the rocks.
I enjoy a good cocktail – it gives me a sense of freedom and confidence; it allows me to express myself socially, converse with guests, ask questions, and respond without feeling shy. However, one should always drink responsibly.
The perfect day off would be…
Waking up in the morning and walking into the forest to be among nature. In the evening, go and chill at a nice bar.
A day in the life of a Thanakone Thor is …
Creating new recipes and ensuring consistent standards for the existing recipes, plus talking to guests and ensuring they are having an enjoyable stay with us.
What does Thanakone Thor do for fun?
I enjoy going out for something new and a drink every now and then. Trying new food and drinks is always fun, and getting more experience. And being able to visit and meet up with friends at other bars is relaxing and makes me happy.
What would you like guests to know about The Elephant Bar at Rosewood Luang Prabang?
The Elephant Bridge Bar serves classic cocktails made with local herbs and spices, echoing Laos’ rich harvests. The rustic atmosphere hints at the area’s wild past when elephants roamed the forests and bathed in the natural stream that flows past the bar.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
I learned from actual experience and from successful bartenders. Then, I developed the knowledge and applied it to the local area to make it my own. Improving existing cocktail recipes and creating my own. This is my passion, and I will continue my path of self-development to further expand my knowledge and skills.
What would you like people to know about being a bartender as a profession?
The bartending job is not easy; it is not just making liquor. So, when you walk up to the bar, it sets the stage for an interactive experience. For this profession, you don’t necessarily need prior experience, and with the right training and mentor, you can gradually learn and work your way up to be a senior bartender and do additional courses. When knowledge and experience are sufficient, you can advance to the level of a full-fledged bartender. Most important is attitude because in every profession, no one can just come in and do it from the beginning. Customer service and a good attitude are crucial to being an engaging bartender.
What’s your view on the (hospitality) scene in Laos?
It’s booming, developing and attracting many talents and tourists.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
In our restaurant and bar, we have a no plastic policy, and to care for the environment, we also encourage people to help others, for example, by donating food scraps that can be used as animal feed and vegetable scraps that can be used as compost for growing vegetables.
What can guests look forward to in the upcoming months?
We are working on a new cocktail menu and a few projects like cocktail pairing with food, inviting more bartenders over for guest shifts and going out for guest shifts.
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