GASTRONOMY AT THE BAR
DRINKING IS NOT A LECTURE,
IT IS A CULTURE
A combination word of bar and gastronomy, ‘BARSTRONOMY’ is being followed by this approach. Time flies by and our drinking culture needs to move on to the next step as well.
Barstronomy’s goal is to enhance the pleasure of drinking by reflecting and expressing cultural stories together to provide greater satisfaction.
YEONGJUN JO
Yeongjun, the author of Barstronomy and the renowned bartender from Korea, says that the most important thing for our hospitality industry is to broaden and spread the true meaning of ‘drinking culture.’
After he started his hospitality career in New York, he always says that we should not settle for the present but constantly enhance our knowledge, skills, and mindset in order to achieve the above meaning.
This is how he started ‘BARSTRONOMY.’ As a genuine lover of the industry, he consistently endeavors to combine his professional knowledge and skills in drinks, cocktails, and spirits with diverse cultural elements.
In accordance with this motto, Yeongjun has been invited and organized over 35 events and pop-ups every year, and the story of him is still being told.
About Yeongjun >
-
TEXTURLIZER
ART OF BARSTRONOMY
Molecular gastronomy has just begun its history. And the majority of their usage is still yet to be classfied and defined. In order to progress to the next level of this molecular technique, we need to comprehend and apply the correct concept first.
-
CLASSICS
ART OF BARSTRONOMY
Classic is always right. However do we really well-informed about the cultural or historical story behind the classic cocktails? Understanding what goes beyond the recipe will lead us to elevating our hospitality, passion, and creativity to the next level.
-
NEW PROJECT
COMING SOON
