Name: Eresta D.
Position: Bar Supervisor
Hotel: The Ritz-Carlton Maldives, Fari Islands
Dream destination: explore more of Europe.
Out of the hundreds of thousands of career paths, what makes someone want to become a mixologist? For Eresta, Bar supervisor at The Ritz-Carlton Maldives, Fari Islands, and winner of the 2025 Marriott International APEC Sustainable Bartender Championship Rising Stars, the answer was storytelling.
“My inspiration to become a bartender and mixologist came from my fascination with how a single drink can bring people together and tell a story,” Eresta says.
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From his first days behind the bar, he was mesmerized by the interactions between bartenders and guests, the moments of connection and by witnessing how a well-made cocktail could instantly elevate a guest’s mood.
After years of honing his craft and developing a true passion for crafting unique combinations, he knew he had made the right choice. “I knew this was my path when I found equal joy in creating drinks and connecting with people, and when the bar became a place where I wanted to continuously learn, experiment, and create memorable experiences for every guest.”
Keep reading to learn more about how he made it to the top of the bartending game in South Asia and to discover his best sustainability tips.
Your mixology style in three words?
Balanced, creative and connected.
Signature cocktail?
Golden Atoll. I created it during the Marriott International APEC Sustainable Bartender Championship, and it reflects both my personal journey and my childhood memories. The cocktail combines tequila reposado, my favorite spirit, with guava, and passion fruit, the national fruit of the Maldives, complemented by locally inspired spices. Golden Atoll represents how a cocktail can tell a story, blending memory, culture, and sustainability into a single glass.
Best compliment you have ever received from someone on the other side of the bar?
When a guest told me they felt genuinely taken care of, not just served.
Best lesson you’ve learned bartending?
That bartending is ultimately about people, not just drinks. A great cocktail is important, but the connection with the guest is what truly brings the experience to life.
How has working at Marriott allowed you to push your creativity and mixology skills?
Giving me the freedom and support to experiment with flavors, techniques, and presentation while upholding the highest standards of hospitality.
As an award-winning mixologist, what sustainable practice are you most proud of?
Minimizing waste by using every part of an ingredient from peels and pulp to seeds and herbs. I also prioritize sourcing local fruits and spices to support the community and reduce environmental impact. This approach proves that sustainability and creativity can work together, especially in an island environment that I deeply care about.
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