The future is yours to create: Nguyễn Chung (Thomas)

Nguyễn Chung, known to most as Thomas, is the Lead Bartender at The Haflington in Hanoi. His path into hospitality was unplanned, shaped by curiosity and steady commitment rather than long-held ambition. Today, as the Campari Red Hands APAC 2025 finalist for Vietnam, he approaches his craft with a quiet sense of responsibility, to his bar, his city, and the story he carries with him.

A little bit about me

I entered bartending by pure chance. At the time, I was working as service staff at a Japanese restaurant when the bar suddenly needed someone to step in. My manager asked if I wanted to try bartending. I didn’t have a plan or background in drinks, but I was curious. I did some research, thought it looked interesting, and decided to give it a shot.

What started as a temporary solution quickly became something more meaningful. Behind the bar, I found a space where I could connect with people, listen to their stories, and share a part of myself through what I created. The balance between service and creativity felt natural to me, and the more I learned, the more I wanted to grow.

“This job helps me grow, and most importantly, it allows me to be myself in the career I’ve chosen.”

What I enjoy most about this work is the human connection. Every shift brings new conversations and shared moments, whether through a drink, a story, or a quiet exchange across the bar. As an individual, I feel happiest when I’m creating, meeting new people, and sharing experiences every day. This job has helped me grow not only as a bartender, but as a person. Most importantly, it allows me to be myself in the career I’ve chosen.

My motivation is closely tied to my family. I’m the only person in my extended family working in bartending, and that came with doubt, from others and sometimes from myself. Instead of holding me back, that doubt became a source of drive. It pushes me to keep improving and to prove, first to myself, that this path is worth committing to.

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How I approach my work

One piece of advice changed how I saw this profession: to treat bartending as a real career, not just a passion. From that moment, I made a clear decision to commit fully. I started working harder, learning more seriously, and holding myself to higher standards. That shift in mindset gave my work direction and purpose.

“Treat this job as a real career, not just a passion.”

At the bar, I focus on consistency, curiosity, and openness. Progress, for me, comes from showing up every day willing to learn, whether that’s through refining technique, understanding guests better, or learning from the people around me. Growth doesn’t always come from big moments; often it’s built through small improvements over time.

I also believe strongly in the role of the wider industry. Brands, when they are supportive, play an important part in creating platforms for bartenders to meet, exchange ideas, and grow together. Competitions and events aren’t just about winning, they help build a sense of community and shared learning that strengthens the profession as a whole.

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My Campari Red Hands journey

Winning the national finals was an overwhelming moment for me. It was my first national win, and the happiness I felt went beyond personal achievement. It made me fully aware of the responsibility I was taking on, representing my bar and Vietnam on a global stage in Milan. More than anything, it confirmed that I had chosen the right path.

What stood out most during the national finals was the spirit among the finalists. We weren’t just competing against one another; we supported each other and helped one another perform at our best. That sense of shared respect and encouragement made the experience meaningful. Receiving advice from the judges was equally valuable, giving me perspectives I could take forward.

The moment of winning is something I’ll always remember. In the excitement, my white shirt ended up stained red, a small, lighthearted detail that now feels symbolic of the journey itself. It was messy, emotional, and unforgettable.

Preparing for the competition has been about balance. Managing daily work, competition preparation, and mental pressure at the same time was my biggest challenge. Learning to stay focused without burning out has been an important lesson, one that continues to shape how I approach both competitions and my regular work behind the bar.

My competition cocktail is inspired by Lan Ông Street, a historic street in Hanoi’s Old Quarter known for traditional herbs and medicinal ingredients. I pass by it every day on my way to work, and the aroma of those herbs has stayed with me. That daily sensory experience became the foundation of my drink, allowing me to translate a familiar part of my city into a cocktail story.

When I step onto the global stage, I want to bring a piece of my local bar culture with me. Through flavors, aromas, and storytelling drawn from Hanoi’s Old Quarter, I hope to express Vietnamese culture in a way that feels honest and accessible. My goal is not just to present a drink, but to share a sense of place.

“Through storytelling and local ingredients, I want to express Vietnamese culture in a global cocktail language.”

Looking ahead to Milan, I’m most excited about the opportunity to stand on a global stage and share the spirit and flavors of Vietnam with the world. I hope that after my presentation, the judges and audience feel inspired, not just by the cocktail, but by the culture and people behind it. If it makes someone curious enough to visit Vietnam and experience it for themselves, that would mean everything to me.

For future participants, my advice is simple: stay true to your own story, prepare well, and enjoy the moment on stage. Authenticity makes a real difference, and people can feel it when a presentation comes from an honest place. As for what comes next for me, I’m still keeping that part quiet. For now, I’m focused on learning, growing, and seeing where this journey continues to lead.